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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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).
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Grilled Zucchini with Italian Sauce
Lightly grilled zucchini, flavored with oregano and pepper, topped with a rich Italian sauce featuring Parma ham, mushrooms, green olives and tomatoes. A simple, flavorful summer dish full of sunshine, perfect for two people.
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.
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.
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.
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.
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.
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.
Old-Style Roast Beef
A tender roast beef, stuffed with a flavorful mixture of onions, shallots, garlic and mushrooms, topped with a red wine and crème fraîche sauce, served with sautéed small potatoes. A traditional French recipe, perfect for a weekend meal.
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.
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.
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.
Orange and Duck Sauce (Grape Sea Orange Sauce)
A rich, glossy orange sauce made with duck fat, fresh orange juice, white wine, cognac and a touch of butter. Ideal for drizzling over duck breast, roasted turkey or shrimp. The preparation takes only a few minutes and the result is elegant and flavorful.
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.
Eggs in Meurette with Bread Sticks
A homemade version of the classic Burgundian poached eggs drenched in a red wine sauce with smoked bacon, shallots and mushrooms, served with toasted bread sticks. Ideal for a comforting lunch or dinner.
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.
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.
Chicken wing frichti with white wine, mushrooms and sweet potatoes
A comforting French-style frichti: golden chicken wings, white wine sauce, mushrooms and tender sweet potatoes, all cooked in a single cast‑iron pot. Quick, economical and perfect for autumn evenings.
Provençal Stuffed Zucchini
Summer zucchini generously stuffed with a flavorful mixture of ground beef, egg, Herbes de Provence, smoked bacon, rice and cheese, all laid on a bed of tomatoes, yellow bell pepper and aromatics, then baked to a golden crust. A simple, colorful main dish full of Provençal flavors, ideal for two people.