Steak au poivre is a French classic; here I’m giving you a tuna steak version with a creamy, seriously addictive peppercorn sauce. It’s a meal that’s both festive and very quick to make.

Peppercorn sauce is one of the essential sauces of French cooking, served with meat and even with fish, as in this delicious recipe for tuna steak with peppercorn sauce. Today I’m sharing a dairy-free peppercorn sauce, perfect with your meat dishes, especially a roast beef.

The Salade Sud-Ouest (Périgourdine or Landaise, they’re pretty close) is a classic composed salad from southwest France, with different cuts of duck (gizzards, duck breast and foie gras, especially), cooked vegetables and raw ones, all dressed with a lovely vinaigrette. My version doesn’t claim to be authentic, but it is truly indulgent and delicious!

A slightly forgotten spring starter that shows off leeks beautifully!

An easy recipe to get started with homemade charcuterie - cured duck breast to enjoy in a hearty salad or as an appetizer.

Nothing beats homemade confit gizzards to dress up a nice salad or go alongside sautéed potatoes.

This chocolate marble cake is a rich, very moist version that’s especially good for breakfast. Using semi-whole wheat flour and almond flour makes it filling and nutritionally interesting. It’s also dairy-free (parve).

For galette lovers, here is an easy, quick almond cream galette for when you don’t feel like (or don’t have time to) make a frangipane or your own puff pastry.

Here is my recipe for galettes bretonnes, the savory buckwheat crêpes from Brittany, also called galettes de sarrasin or blé noir. Fill them however you like: buckwheat has the advantage of being gluten-free and low on the glycemic index.

Cheese friands sometimes bring back school cafeteria memories, where they were a fairly classic starter, and often more successful than the rest of the meal, to be honest. And there’s nothing complicated about them: a few good-quality basic ingredients and you’re ready to play with this recipe that everyone always loves. Here is a classic version of the cheese friand.

Smoked salmon pasta, a festive dish that comes together fast. The secret, as is so often the case, is good ingredients - a quality smoked salmon that isn’t too salty. A dairy recipe.

A French classic, Normandy-style chicken escalopes are a simple, quick and comforting dish. Here is my dairy-free version, made with plant-based cream for a deliciously silky result.

Confit goose legs are a specialty of southwestern France (Périgord), less common than the duck version. Goose has a more refined, delicate flavor than duck, and we love it here. I’m giving you two ways to cook them, one on the stovetop and the other in the oven, so you can choose! You can enjoy them just as they are, with meltingly tender meat under crispy skin. You can also use them to make other dishes, see the recipe ideas below.

Here’s a different idea for using up a glut of cherries in season, or simply a bag of fruit that’s been sitting in the freezer. You can spoon them over coconut tapioca puddings, ice cream, cakes or cheesecakes.

A quick, silky caramel sauce for drizzling over cakes, cheesecakes, crêpes or ice cream.

Figs are here, and their season is short, so make the most of them! We don’t always think of figs in savory dishes, so here’s a delicious, comforting idea for a fall meal that breaks from the usual routine: this savory cake with figs, goat cheese and honey is perfect served with an endive salad. If you’re hosting a brunch one of these days, keep it in mind too.

Savory cake (cake salé) is a staple of cold summer meals, aperitifs and buffet dinners. Here is a recipe for a moist savory cake with deli meat, olives and chives. You can use this base and adapt it however you like.

Here is a delicious way to prepare tomatoes to serve alongside fish or meat, or as a pretty vegetarian dish with rice or quinoa.

Tomato tart, Provençal, summery, indulgent - here we are crazy about it! The secret to making it really flavorful is to let the tomatoes marinate with the herbs and aromatics before baking. Try it once and it will become a must of your summer.

Today I’m sharing a family recipe: my mom’s tabbouleh. Everyone here loves it. It’s fresh and easy to make. Put it on all your summer tables and buffets!

Herb-crusted salmon is a salmon fillet topped with a crispy, fragrant layer. It looks beautiful on the table and is endlessly adaptable to your tastes and cravings, so it is bound to become a staple.