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Country-style Pate with Leeks Recipe (Pate de Pore aux Poireaux)

Traditionally this sort of pork pate (or more correctly, terrine, since it has no crust) contains pork liver and egg to bind. This version uses...

Toulouse Cassoulet Recipe

There are as many versions of this regional speciality in Southwest France as there are towns.

Sauerkraut with Pork and Sausages Recipe (Choucroute Garnie)

This Alsatian speciality shows the German influence on the region’s cuisine. Strasbourg is renowned for its pork and beef sausages - use them if you...

Braised Ham With Madiera Sauce Recipe (Jambon Braise au Madere)

The Morvan district of Burgundy is known for producing fine quality, mild cured hams. Accompanied by this rich Madeira sauce, a simple ham steak is...

Pork Chops with Tomato Sauce Recipe (Cotes de Porc Sauce Nenette)

Use the best pork chops for a tender result. This sauce is equally delicious with veal or chicken.

Roast Loin of Pork with Prunes Recipe (Roti de Porc aux Pruneaux)

The combination of pork and prunes is often found in casseroles and stews from the Loire Valley, perhaps with one of the local wines. For...

Pork Fillet with Sage and Orange (Filet de Pore a la Sauge)

Sage is often partnered with pork - there seems to be a natural affinity. The addition of orange brings complexity and balances the sometimes overpowering...

Pork with Camembert Recipe (Medaillons de Porc au Camembert)

Not surprisingly, most cheese-producing regions of France have a tradition of recipes using their own home-produced cheese. This recipe combines several of the fine products

Moroccan Lamb Stew Recipe (Tagine d’Agneau aux Pois Chiches)

The colourful spicy cuisines of French colonial North Africa have left their mark on French cooking. Tagine, named after the conical-shaped pottery dish in which...

Lamb Stew with Vegetables Recipe (Navarin d’Agneau Printanier)

A navarin is a stew made with lamb and a selection of young tender spring vegetables such as carrots, new potatoes, baby onions, peas, French...