Gourmandises TV - PARIS 🇫🇷 - Cooking
50 recipes converted from their YouTube cooking videos.
Paul Bocuse's Crepes
Ultra-light and tender French crepes, inspired by the famous Paul Bocuse recipe presented in 1977. A simple-to-make batter, rested for two hours, that yields golden, fluffy, and deliciously buttery crepes, perfect for Candlemas or any time of the year.
Mère Poulard Omelette (Mont-Saint-Michel)
Discover the famous La Mère Poulard omelette, originating from Mont‑Saint‑Michel. An ultra‑light, generous and creamy omelette thanks to egg whites beaten into a meringue and Normandy fresh cream, cooked over high heat with butter. Ideal for a brunch or a light dinner, served with a green salad.
Leek and Carrot Gratin
A comforting winter gratin made with tender leeks, sweet carrots, silky cream, egg and melted cheese. Simple, quick and perfect for warming up cool evenings.
Normandy Pork Tenderloin
A tender pork tenderloin coated with a velvety cider, cream, mustard, mushroom and chestnut sauce, flavored with thyme and smoked bacon. An autumnal, typically Norman dish, easy to make for 2‑3 people.
Normandy Apple Crêpe (Sea Apple Crêpot)
A thick and flavorful crêpe, scented with calvados and topped with caramelized apples, typical of Normandy and perfect for Mardi Gras. Easy to prepare, it takes less than an hour for an indulgent serving.
Leek and Potato Soup in the style of Paul Bocuse
A comforting and velvety soup in the style of Paul Bocuse, combining tender leeks, soft potatoes, butter, and crème fraîche. Perfect for cold and rainy days, served with grated Gruyère and croutons for a little crunch.
Capon supreme with green pepper sauce
A roasted capon supreme, pan‑seared then coated with a velvety green pepper sauce enriched with cognac and white wine, served with lightly grilled chestnuts. Ideal for an elegant and flavorful festive meal.
Summer Italian Rabbit
A simple and flavorful summer dish where rabbit legs are simmered with onions, garlic, mushrooms, tomatoes, olives and white wine, seasoned with oregano. Perfect for two people, this Italian rabbit remains tender and fragrant, even reheated.
Smoked herring fillets Fécampoise style
A simple and flavorful Norman starter made with smoked herring fillets poached in milk, topped with a creamy butter-and-flour sauce, served with hard-boiled eggs, chives, and small lamb's lettuce leaves.
Complete Breton Buckwheat Galette with Ham and Egg
Discover how to prepare traditional Breton buckwheat galettes, topped with ham, cheese and an egg in the center. A flavorful and authentic recipe, perfect for Candlemas or a hearty lunch.
Fish rillettes with three seasonal fish
Delicate fish rillettes prepared with mackerel, whiting and red gurnard, brightened with a hint of lime, thick crème fraîche and fresh herbs. Perfect as an appetizer on grilled toasts.
Sweet Fontainebleau Fresh Cheese
A creamy fresh cheese, inspired by the specialty of Fontainebleau, prepared without cooking. Perfect for spring, it can be enjoyed plain, with strawberries or a little jam. This sweet version combines liquid cream, thick Normandy cream, quark and icing sugar, with the option to add a pistachio flavor for a gourmand touch.
Scallop Gratin with Leeks
An elegant gratin of fresh scallops and tender leeks, coated with cream, Comté cheese and a light breadcrumb crust. Perfect for a refined winter dinner.
Whole Hake Mediterranean Stuffed
A whole fresh hake (about 600 g) stuffed with a Mediterranean filling of sun‑dried tomatoes, olives, capers, shallots and thyme, baked at 180 °C for 20 minutes. A light, flavorful and elegant dish for two.
Albouffera Sauce with Duck Foie Gras
A luxurious French sauce made with cognac, Madeira, crème fraîche and duck foie gras, perfect to accompany poultry or white meat. Easy to prepare in 30 minutes, it offers a velvety texture and a rich, slightly sweet flavor.
Breton-Style Scallops
A refined starter straight from Brittany: fresh scallops topped with a velvety white butter sauce, crème fraîche, white wine, flavored with shallots, onion, parsley and chives, then gratinated with homemade breadcrumbs and a bit of butter. Ideal for celebrations or the scallop season (October to May).
Sea Cassoulet
A traditional South‑West cassoulet, reimagined in a sea style with duck confit, pork and Toulouse sausages. This flavor‑rich dish requires an overnight soak of the beans, then a slow bake in the oven to achieve a golden crust and a melting interior.
Traditional Aligot with Tomme d'Aubrac
Discover how to prepare a creamy, stretchy aligot, a specialty of Aubrac, made with potatoes, crème fraîche and Tomme d'Aubrac. This comforting dish pairs perfectly with a sausage, a roast or roasted chicken.
Baked Vacherin Mon d'Or with Charcuterie, Mushrooms and Potatoes
A convivial dish showcasing Vacherin Mon d'Or, an AOP cheese at the heart of a white wine sauce, accompanied by fine charcuterie, mushrooms sautéed with smoked bacon, buttered small potatoes and a green salad. Ideal for two people in winter.
Seafood terrine with mousseline sauce
A light and refined terrine made with salmon, pink shrimp, scallops, accented with pistachios and a mousse of mousseline sauce. Ideal as an appetizer for the holiday season or a spring meal, it is prepared the day before and served cold, accompanied by an airy lemon sauce.
Creamy Ricotta Rice Salad
A fresh and creamy rice salad, enhanced with ricotta, tuna, cherry tomatoes, sun‑dried tomatoes, olives, pickles and aromatic herbs. Perfect for a light summer meal, can be prepared the day before.
Rustic Pumpkin Velouté
A velvety autumn soup made with pumpkin and potatoes, highlighted with crispy smoked bacon, crème fraîche and garlic croutons. Simple, comforting and full of vitamins, perfect for cool evenings.
Homemade Strawberry Ice Cream
A creamy and refreshing strawberry ice cream, made with fresh strawberries, sugar, fresh cream, egg yolks and a hint of lemon. Perfect for hot summer days, it can be enjoyed in a cone, in a cup or accompanied by meringues.
Alsatian sauerkraut with garnish
A traditional Alsatian dish of fermented cabbage simmered with various meats, sausages, potatoes and a splash of Riesling. Ideal for winter family meals.
Creamy Italian Chicken Pasta
A simple and economical recipe of chicken pasta with mushrooms and cream, inspired by an Italian cousin from Venice. Perfect for a quick, tasty dinner.
French-style Leeks
A tender leek simmered in red wine, brightened with a splash of cognac and coated with a silky cream sauce. A traditional French recipe, simple and quick, ideal for an elegant weekday dinner.
Omelette with chanterelles (sea chanterelle)
A traditional French omelette with fresh chanterelles, flavored with garlic, parsley and chives, perfect for an autumn brunch or a light dinner. This simple recipe showcases wild mushrooms harvested in the forest, gently cooked in butter and olive oil before being folded into beaten eggs.
Crispy Duck Breast
Southwest French duck breast, perfectly crispy skin and pink flesh, thinly sliced for an elegant and flavorful dish.
Lamb Confit with Figs and Spices
A tender lamb confit flavored with dried figs, ginger, nutmeg, thyme and rosemary. Ideal for an Easter meal or a comforting dinner, served with its rich sauce and garnished with sesame seeds and chives.
Salmon Briquettes
A fresh and creamy starter made with steamed salmon, mixed with cream, lemon, shallot and chives. Served in small balls on a plate decorated with toasted bread, lemon, cherry tomatoes, cucumber, balsamic vinegar cream and sesame seeds.
Red Wine Beef Stew with Bacon
A comforting autumn stew made with beef pieces (cheek and chuck), smoked bacon, carrots and red onions, slowly simmered in red wine. Ideal to prepare the day before and reheat throughout the week.
Creamy Salmon Shells
Fresh salmon shells, simmered in a velvety cream sauce with a hint of tomato, baked in the oven with a touch of breadcrumbs. Ideal as a festive starter for Christmas or New Year's Eve.
Light vanilla and cognac crepes
Ultra‑light French crepes, flavored with vanilla and lightly lifted with a splash of cognac. The batter rests 30 minutes for an airy texture, then cooks quickly in a very hot pan. Ideal for breakfast or a snack, they are enjoyed with sugar, honey or your favorite topping.
Creamy Cress Soup
A velvety soup of cress (cisson) and potatoes, spiced with a pinch of nutmeg and enriched with fresh cream. Ideal for winter evenings, this Norman recipe combines the freshness of cress with the smoothness of cream, served with garlic croutons.
Normandy Salmon Tartare
A fresh and light tartare with Norman accents, combining fresh salmon, smoked salmon, small pink shrimp, lime, liquid cream and pink pepper. Ideal as a summer starter or a light main dish, served with a small salad and a glass of rosé.
Light Strawberry Jam Low in Fat
A homemade strawberry jam, sweet and lightly sweetened, perfect for breakfasts or desserts. This light version uses 400 g of sugar for 1 kg of strawberries, lemon juice for preservation and natural pectin, and requires no additives. Perfect for enjoying the fresh taste of seasonal strawberries.
Detox Vegetable Pot-au-Feu
A light and detoxifying pot-au-feu, ideal after the holidays. A broth scented with fresh herbs, winter vegetables and a touch of tomato paste for color. Perfect for 2‑4 people, it keeps for several days in the refrigerator.
Turkey Osso Buco with Tomato Sauce
A tender turkey osso buco simmered in a tomato sauce flavored with black olives, carrots, potatoes and cilantro, brightened with a splash of white wine. An economical and comforting recipe for three people, prepared in a single pan.
Guinea fowl stew with bacon, onions and vegetables
A comforting autumn stew made with free-range guinea fowl thighs, smoked bacon, onions, carrots and potatoes, gently simmered with dry white wine. Ideal for two servings, it is easy to prepare and gains flavor when reheated the next day.
Normandy Snail Gratin
A quick and flavorful gratin with Burgundy snails, smoked bacon, mushrooms and thick cream, typical of Normandy cuisine. Perfect as an appetizer or light main course, served with country bread and a green salad.
Montbéliard Sausage Gratin
A comforting winter gratin made with smoked Montbéliard sausage, melt-in-your-mouth potatoes, 15-month-aged cheese, shallots and white wine. Perfect for two people, served hot with a green salad.
Duck Leg Confit with Sarladaise Potatoes
A traditional French dish of duck legs slowly confit in their own fat, served with crispy garlic and parsley Sarladaise potatoes. Ideal for holiday celebrations or a comforting dinner.
White Sausage with Alboufera Sauce
A delicious white sausage (white pudding) served with Alboufera sauce, a classic of French cuisine made with cognac, Madeira, vegetable broth, duck foie gras and crème fraîche. Ideal for holiday celebrations.
Country pâté with pepper
A traditional country pâté, spiced with black pepper and flavored with cognac, made with pork, veal and liver. Ideal as a starter on country bread, served with pickles and a glass of cider.
Veal Grenadins with Morels and Creamy Sauce, accompanied by Dauphinoise Potatoes
A festive dish for two: tender veal grenadins surrounded by a velvety morel sauce, enriched with cream, white wine and smoked bacon, served with lightly caramelized dauphinoise potatoes. Ideal for end-of-year meals.
Veal Paupiettes in Blanquette
Veal paupiettes delicately simmered in a creamy blanquette sauce with white wine, butter, crème fraîche and egg yolk, accompanied by carrots, turnip, leek, mushrooms and aromatics. A comforting dish of French cuisine, ideal for two people.
Rhubarb and Almond Clafoutis
A moist clafoutis with tangy rhubarb and almond flour, flavored with vanilla sugar. Ideal for breakfast, snack or a light spring dessert. Easy to prepare, it comes together in one oven and a few minutes of prep.
Homemade Olive Oil and Mustard Vinaigrette
A creamy, quick, and tasty vinaigrette, perfect for accompanying salads, grilled fish, or raw vegetables. This sauce made with olive oil, milk, strong Dijon mustard, and honey‑flavored vinegar is prepared in a single step and keeps in the refrigerator for the whole week.
Chicken Soup with Vermicelli and Bacon
A comforting soup made with chicken, smoked bacon, vermicelli and vegetables, perfect for winter evenings or a light summer lunch. Easy, quick and full of childhood memories.
Pea and Ricotta Tart
A light spring tart made with puff pastry, creamy ricotta, eggs and fresh peas. Perfect for a quick dinner or a lunch accompanied by a green salad.