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Sachertorte

Sachertorte

Sachertorte is a specific type of chocolate cake, or torte, invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria.…

Salade Nicoise

Salade Niçoise

The question of the proper ingredients appropriate for a salade niçoise has long been the subject of debate and even controversy. This definitive recipe comes…

Sauce Andalouse

Sauce Andalouse

Sauce andalouse is a Belgian specialty, a sauce consisting of mayonnaise, tomato paste, and peppers (such as pimientos or roasted capsicum) typically served with french…

Sauerkraut

Sauerkraut

To make your own sauerkraut you will rely on the bacteria found on the cabbage leaves. The salt draws out the water and kills off…

Sole à la Meunière

Sole à la Meunière

Sole meunière is a classic French fish dish consisting of sole dredged in flour, pan fried in butter and served with the resulting brown butter…

Steak Frites

Steak Frites

It’s hard to find a French bistro menu that doesn’t serve up classic steak frites (or fries). Letting the steak rest after cooking keeps it…

Vichyssoise

Vichyssoise

Vichyssoise is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but it can…

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