Gourmandises TV - PARIS 🇫🇷 - Cuisine
24 recipes converted from their YouTube cooking videos.
Provençal Veal Tendons
A stew of tender veal tendons, simmered with carrots, olives, tomato paste and the aromatic herbs of Provence. Perfect for a comforting weekend meal, served with country bread.
Les CRÊPES LÉGÈRES DE GINETTE MATHIOT une recette oubliée des années 1940 sur Gourmandises TV
A classic French crepe recipe from Ginette Matthew's 1940 cookbook, revived by Gourmandises TV. Light, fluffy crepes flavored with lemon zest and an optional splash of Calvados, perfect for Candlemas or Shrove Tuesday. Makes about 12 delicate crepes.
Traditional Rabbit Stew
A traditional braised rabbit stew, simmered with red wine, smoked bacon, aromatic herbs and a touch of dark chocolate, served with creamy homemade mash. A comforting dish ideal for autumn or winter evenings.
Ma TÊTE DE VEAU SAUCE GRIBICHE - Le plat français dont on raffole - Quel goût ! sur Gourmandises TV
A classic French braised calf's head served with a bright, herb‑laden gribiche sauce. The tender veal, aromatic vegetables, and tangy sauce make a festive main course perfect for a weekend dinner.
German-style potato salad with spicy vinaigrette
A potato salad inspired by German cuisine, featuring red beet, smoked herring, pickles, crisp apple and a spicy ginger vinaigrette. Ideal for a summer meal or as a flavorful side.
Vallet d'Uge Chicken Normandy Style
A free-range chicken braised in the Normandy style with smoked bacon, mushrooms, an apple, cider, calvados, and a velvety sauce made with cream and egg yolk. A comforting and typical Val d'Uge dish, perfect for a weekend dinner.
Mes POIREAUX GRATINÉS AU JAMBON DE SAVOIE - C'est EXTRA ! et pas cher sur Gourmandises TV
A creamy French gratin featuring tender leeks wrapped in smoky Savoy ham, topped with melted cheese and a rich heavy‑cream sauce. Perfect as a comforting main course or a hearty starter, served with crusty bread.
Ma TARTE ROUENNAISE délicieuse ! - Une recette oubliée des années 60/70 sur Gourmandises TV
A delicate French tart made with buttery puff pastry, almond‑flavored custard, a splash of Calvados and vanilla. Inspired by a forgotten 1960s recipe, it’s a perfect alternative to the traditional Galette des Rois and serves 4‑6 people.
Ma SAUCE GRIBICHE accompagne tête de veau, pot-au-feu, poisson, poule au pot sur Gourmandises TV
A traditional French cold herb sauce made with hard‑boiled eggs, Dijon mustard, lemon juice, sunflower oil, capers, gherkins and generous fresh herbs. Perfect for pork chops, calf's head, poached fish or any grilled meat.
Ma TIMBALE DE POMMES DE TERRE RENAISSANCE extra, avec une salade ! sur Gourmandises TV
A creamy, buttery potato timbale inspired by Renaissance farm cooking, enriched with smoked bacon, caramelized onions, eggs, and melted cheese. Baked in a butter‑greased soufflé dish until golden, it makes a comforting main or elegant side served with a fresh salad.
Italian mushroom, ham and olive sauce
A quick and fragrant Italian sauce made with shallots, garlic, Parma ham, mushrooms, white wine, tomatoes and green olives. Perfect for drizzling over grilled zucchini or pasta.
Mes BUGNES POUR MARDIS GRAS - croustillantes ! - C'est le grand carnaval sur Gourmandises TV
Traditional French bugnes are light, crispy fried doughnuts enjoyed during Mardi Gras. This easy recipe yields about 20 sweet, golden treats flavored with a splash of Calvados and dusted with powdered sugar.
Ma SOUPE DE POMMES DE TERRE AIL ÉCHALOTE remède contre le froid ! sur Gourmandises TV
A comforting French‑style potato soup enriched with duck fat, aromatic shallots, garlic, fresh herbs, and optional smoked sausages. Served with crunchy homemade croutons and a sprinkle of parsley, this rustic soup is perfect for a chilly day.
Ma CONFITURE d'ORANGE SUZETTE pour la Chandeleur avec des crêpes ! sur Gourmandises TV
A fragrant orange jam with thin orange zest, vanilla bean, lemon juice and a splash of Grand Marnier, perfect for crêpes and brioche on Candlemas. The recipe follows traditional French marmalade techniques, including blanching the zest to remove bitterness and a saucer test for perfect set.
Cherry Clafoutis
Cherry clafoutis à la Paul Bocuse style, enhanced with almond powder for a subtle almond flavor. A traditional French dessert, perfect for enjoying seasonal cherries.
Coconut Fricot with Sausages
A comforting Breton fricot made with carrots, potatoes, sausages and coconut white beans, gently simmered for a melt‑in‑your‑mouth and flavorful result.
Mes GIGOLETTES DE LAPIN AU CIDRE - Fondantes et savoureuses à souhait sur Gourmandises TV
Tender rabbit legs braised with smoked bacon, carrots, button mushrooms and aromatic herbs in a dry Normandy cider. The dish is light yet flavorful, perfect for a cozy autumn dinner served with mashed potatoes, tagliatelle or a fresh salad.
Ma BRANDADE DE MORUE (Cabillaud) TRADITIONNELLE - Sans pommes de terre ! sur Gourmandises TV
A classic French Niçoise appetizer of silky salt‑cod purée emulsified with olive oil, garlic, lemon and parsley, baked until golden and served on crusty toast. This version skips potatoes for a lighter texture but stays true to the traditional flavors.
Ma TARTE DES AGRICULTEURS 🇫🇷 gratinée aux poireaux. Généreuse et délicieuse ! sur Gourmandises TV
A rustic French tart featuring sweet leeks, smoky bacon, creamy custard and melted cheese baked in buttery puff pastry. Perfect for a hearty lunch or dinner and a great way to support local farmers.
Mes GALETTES NORMANDES Andouille de Vire, Livarot... Recette oubliés de 1950/60 sur Gourmandises TV
A traditional savory buckwheat galette from Normandy, filled with smoky Vire/Guéméné andouille sausage, caramelized onions, tart apple wedges, creamy Livarot cheese and a dollop of crème fraîche. The batter rests for a couple of hours for a light, crisp crepe that folds like an omelet. Perfect for Candlemas or a cozy autumn‑winter dinner.
Mes ŒUFS AU LAIT CARAMEL, un sacré retour en enfance !, une recette oubliée sur Gourmandises TV
A classic French baked custard (flan) topped with a smooth golden caramel. This simple, elegant dessert can be flavored with vanilla, caramel, chocolate, coffee, green tea, or a splash of Calvados. Perfect for two servings, it can be served warm or chilled and pairs beautifully with buttery biscuits.
Mes BOURDELOTS NORMANDS AUX POMMES une recette oubliée du Moyen-Âge ?.. sur Gourmandises TV
A rustic Norman apple tart featuring a whole apple wrapped in buttery puff pastry, glazed with Calvados, honey‑walnut topping and a golden egg wash. Inspired by a medieval recipe from Suisse Normande, this dessert balances crisp pastry with melting apple and a hint of apple brandy.
Mes PAVÉS DE BŒUF A LA FICELLE - Une cuisson oubliée du 19eme siècle ! sur Gourmandises TV
A forgotten 19th‑century French technique where beef steaks are suspended on butcher's twine and gently poached in a fragrant spring vegetable broth. Served with carrots, turnips, potatoes and a fresh parsley garnish, this light yet hearty dish is perfect for a transitional winter‑to‑spring Sunday lunch.
Mes POIRES AU CAFÉ A LA LIÉGEOISE 🇧🇪 - Une terrible gourmandise Belge oubliée ! sur Gourmandises TV
A nostalgic Belgian dessert from Liège: ripe Conference pears poached in a fragrant coffee‑brown‑sugar syrup, served with silky vanilla‑infused Chantilly cream, chocolate shavings, toasted almonds and a hint of mint. Inspired by a forgotten street‑side treat from the 1930s‑60s, this elegant plate is perfect for autumn evenings.