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Les Entrées

Starters

Appears in
French Brasserie Cookbook
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

Starters are an important part of a meal in France, but they differ hugely from region to region. The recipes I’ve chosen here are specialities from all over the country. There is Duck Rillettes from the Dordogne, Fish Soup with Saffron Mayonnaise from the coastal regions or a selection of Tapenade and Aubergine Caviar from Provence, perhaps served with some cheese, charcuterie and crusty bread. With a glass of wine and good company, these entrées are a tantalizing treat to take you on to your dinner.

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