Beef Steak Provencale - Lots of flavor in this one!
Recipe type: Beef, French, Steak, European, Main Dish, Meat
http://www.recipezaar.com/recipe/getrecipe.zsp?id=18562

Baked Turbot with Bay Leaves - The turbot is such a fine fish that it hardly needs sophisticated accompaniments. Traditionally it was poached in a court bouillon flavored with herbs, in a specially designed pan called a turbotiere, which echoed in the flat lozenge shape of the fis
Recipe type: Fish, French, European, Main Dish, Seafood
http://www.cooking.com/recipes/static/recipe1533.htm

Marinated Salmon - Raw or marinated fish was a novelty introduced to the French table following the Nouvelle Cuisine revolution. The inspiration for these preparations is Scandinavian or Japanese, and they have been so well accepted by the French as to have become...
Recipe type: Fish, French, European, Main Dish, Seafood
http://www.cooking.com/recipes/static/recipe1532.htm

New York Strip with French Fries - There are few dishes more frequently associated with classic bistro fare than the deliciously simple Steak Frites. To provide the best flavor and texture to pan-fried steak, the meat should be at room temperature at the start of cooking and the pan m
Recipe type: Beef, French, Potatoes, Steak, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe141.htm

Holiday Turkey - The turkey came originally from the Americas; it is highly likely that Cortes brought it to Europe from Mexico. Introduced into France in the sixteenth century, it took some time to become popular. In 1564 Charles Estienne wrote in his...
Recipe type: French, Turkey, Christmas, European, Main Dish, Poultry, Thanksgiving
http://www.cooking.com/recipes/static/recipe1537.htm

Baked Turbot with Bay Leaves - The turbot is such a fine fish that it hardly needs sophisticated accompaniments. Traditionally it was poached in a court bouillon flavored with herbs, in a specially designed pan called a turbotiere, which echoed in the flat lozenge shape of the fis
Recipe type: Fish, French, European, Main Dish, Seafood
http://www.cooking.com/recipes/static/recipe1533.htm

Beef Steak Provencale - Lots of flavor in this one!
Recipe type: Beef, French, Steak, European, Main Dish, Meat
http://www.recipezaar.com/recipe/getrecipe.zsp?id=18562

Beef with Carrots - Among people who could not afford the great traditional cuisine of the wealthy, the meat cuts most commonly consumed were inferior, less tender ones. Nevertheless, even on the most humble stoves, the cuts used for braising were prepared in a most del
Recipe type: Beef, Carrot, French, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1509.htm

Chicken in Champagne and Mushroom Sauce - In France, cooking with wine is one of the earliest culinary traditions. It is described in the first written works, such as the fourteenth-century Le Viandier by Taillevent, and is a great national tradition that has continued unbroken for six centu
Recipe type: Chicken, French, Mushrooms, European, Main Dish, Poultry
http://www.cooking.com/recipes/static/recipe1538.htm

Fillet of Duck with Morello Cherries - For a long time in France goose was preferred to the barnyard duck. It was only in the Renaissance that recipes for domestic duck began to appear more frequently in cooks' collections.<BR><br>A well-fattened duck - in other words force-fed - lent...
Recipe type: Cherry, Duck, French, European, Main Dish, Poultry
http://www.cooking.com/recipes/static/recipe1540.htm

Grilled Rack of Lamb with Ratatouille - A traditional Ni?se vegetable specialty, ratatouille pairs exceptionally well with lamb. It can be prepared in advance and reheated, providing ample time for the cook to attend to the rest of the dinner and to the guests. A full-bodied red wine would
Recipe type: Eggplant, French, Lamb, Zucchini, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe160.htm

Herbed and Spicy Steak Tartare - According to legend, invading barbarians such as the Huns, Tartars and other Attilas who marched upon the East of France several thousand years ago, ate pieces of raw meat that they had tenderized by leaving them for a few hours under the horse's...
Recipe type: Beef, French, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1508.htm

Holiday Turkey - The turkey came originally from the Americas; it is highly likely that Cortes brought it to Europe from Mexico. Introduced into France in the sixteenth century, it took some time to become popular. In 1564 Charles Estienne wrote in his...
Recipe type: French, Turkey, Christmas, European, Main Dish, Poultry, Thanksgiving
http://www.cooking.com/recipes/static/recipe1537.htm

Lamb with New Potatoes - This recipe is a good example of a spring dish: tender lamb, new potatoes, baby carrots and delicate chervil. It is a lighter version of older recipes aiming to fill one up - with potatoes.
Recipe type: French, Lamb, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1517.htm

Leg of Lamb with Pureed Garlic - On French tables, a leg of lamb is by far the most popular choice for the Sunday roast. One of the most popular breeds of lamb is that from Haute Provence and Normandy, called pre'sale'. The name means "of salted meadows," due to the fact that they..
Recipe type: French, Lamb, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1516.htm