MIREPOIX
It isn't rocket science...but it sounds impressive.
Classically-trained chefs finely chop a trio of celery,
onions and carrots to create a mirepoix, a flavour base for stocks, stews,
soups and sauces that’s fundamental in numerous French dishes.
Leftover celery leaves won’t be discarded either, but thrown into stocks, poaching liquors and soups for a vegetal aroma.
What Visitors Say
I love the recipes on this site. I've tried quite a few of them now and haven't been disappointed. Easy to follow and absolutely delicious.
Jonathan Young
Absolutely faboulous French recipes; I've just made the Boeuf Bourgignon and even though I say it myself, it was delicious :)
Martin Husband
Superbe! Delicious cuisine made easy for us who are not great cooks but love great food...
The Good Life France
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What Visitors Say
Excellent site with some old favourites together with some recipes which were new to me.
Andrew Cook
This Website is AMAZING! I was raised by my stepmother who was born in France and grew up eating this food! Every Sunday we would go to her mothers house and eat, I have been trying to recreate these recipes on my own and have failed miserably. THANK YOU for having these recipes for use! They are FANTASTIC!
Lydia Breon Nolan
Waw... this page is so cool tho! Thanks
Monique Clement
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