Cuisine: French

Gratin dauphinois

Gratin Dauphinois

Traditionally, this French dish is made out of potatoes and crème fraîche. Our recipe tweaks a bit the original and uses milk and cream infused with garlic and nutmeg. The classical recipe does not contain cheese either but... what can we say? We can't help it when it comes to gratin cheese, so we top it with a generous amount of Gruyère, glorifying this dish even further.

  By solypimiento



A vichyssoise is a popular thick cream, very smooth in texture, rich flavour and best served cold. It is made of leek, onion, potato, chicken stock and cream, products that do not have much colour contribution, providing the vichyssoise with its characteristic white colour.

  By solypimiento

Steak Tartare

Steak tartare

A steak tartare has been an option on the menus of steak houses and French bistros for decades. The tenderness of top quality ground raw beef, the creaminess of a raw egg yolk and the flavour and crunchiness of carefully selected ingredients balance this equation perfectly. An authentic meat lover will appreciate this glorious dish very much.

  By solypimiento

French onion soup gratinee

French Onion Soup Gratinee

A steamy French onion soup finished with bread croutons covered in gratinated cheese is simply an irresistible dish to eat. Historically a humble soup, it is a real classic among classics for the French.

  By solypimiento