Main courses

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THE MAIN COURSE, the focal point of a French meal, is the course around which the balance of the menu is planned. It can be as simple as a grilled steak or a roast duck, as hearty as a robust ragoût, or as elegant as a rack of lamb or a poached fish served with a rich sauce. Once chosen, it should be complemented by an appropriate first course and dessert.

The repertoire of French main courses is so large that it could easily take up a book on its own. I have therefore chosen a sampling of classic recipes that you will both enjoy and learn from. The recipes that follow are my timeless favorites.