french cuisine Archives - Taste With The Eyes

Soupe à l’Oignon Gratinée

Soupe à l’Oignon Gratinée
French Onion Soup

Few dishes encapsulate comfort and elegance quite like French onion soup. This rich, savory broth, brimming with caramelized onions and crowned with a golden, bubbly layer of cheese, has captivated food lovers for centuries. A staple in French cuisine, its origins are humble, yet its depth of flavor and satisfying warmth make it a beloved dish across the globe.

French onion soup dates back to at least the 17th century, though some variations can be traced to Roman times. Originally a dish for the working class, it was made using simple, inexpensive ingredients: onions, bread, and broth. Over time, it evolved into a refined culinary treasure, finding its place in Parisian cafés and fine dining establishments alike. Today, it remains a cherished part of French gastronomy and an enduring comfort food worldwide.

The soul of French onion soup lies in its deeply caramelized onions. Achieving this rich flavor requires patience, as onions must be cooked slowly over low heat until they develop a deep golden brown hue. This process can take much more than an hour, but the result is an intensely sweet and savory base that defines the soup’s character.

French Onion Soup Recipe

Continue reading “Soupe à l’Oignon Gratinée”

Monkfish Cargot (Escargots-Style)

A delightful dinner at Michael Mina’s Bardot Brasserie in the Aria Las Vegas served as the inspiration for this dish. But alas, with no snails on hand, I decided to try a monkfish version of Escargots de Bourgogne instead.

Et voilà, it exceeded our expectations!

The flesh of monkfish is dense, meaty, and succulent, with a sweet flavor. It has a firm texture that holds up well to baking at high heat in garlic butter, making it a perfect substitute for snails in this escargots-style recipe.

Monkfish Cargot (Escargots-Style)

Monkfish, also known as lotte in French cuisine, is a unique-looking fish found in both the Atlantic and Mediterranean. It’s known for its rather unattractive appearance, with a large, flat head, tapering body, and a wide mouth filled with sharp teeth.

Despite its unappealing looks, monkfish is prized for its delicious, firm flesh, often compared to lobster or scallops in taste and texture. It’s also a sustainable seafood choice, as monkfish populations are relatively abundant and well-managed.

Bardot Brasserie Las Vegas

Bardot Brasserie

ESCARGOTclassically prepared, absinthe butter, garlic, baguette — BARDOT BRASSERIE ESCARGOTS
classically prepared, absinthe butter, garlic, baguette

As we also took some food to go, I was able to bring home a paper baguette bag too, to use in my photographs.

Monkfish Cargot Recipe

Continue reading “Monkfish Cargot (Escargots-Style)”

Oeufs Mayonnaise

Classic Bistro Fare
🥚 Oeufs Mayonnaise 🥚

Oeufs Mayonnaise is appreciated for its simplicity and the rich creaminess of the eggs combined with the tanginess of the mayonnaise. It’s a staple in French cuisine and often served as an appetizer in bistros, cafes, and homes across France. It’s a dish that exemplifies the elegance of simplicity and the artistry of combining everyday ingredients in traditional French cooking.

In the late 1980s, Paris experienced a shift in culinary preferences, with traditional dishes like oeufs mayonnaise losing some of their allure. One factor that likely contributed to this decline in interest was growing concern about health issues, particularly the perceived risks associated with consuming foods high in cholesterol. Eggs, a key ingredient in oeufs mayonnaise, were often vilified due to their cholesterol content during this period.

Amidst this changing landscape, Claude Lebey, a prominent figure in the French culinary scene renowned for his restaurant guides, recognized the need to preserve and celebrate dishes like oeufs mayonnaise. In 1990, Lebey took action by establishing the “Association de sauvegarde de l’oeuf mayonnaise” also known as ASOM. This association was dedicated to championing the dish and ensuring its proper preparation in bistros and restaurants across Paris.

Oeufs Mayonnaise

Lebey’s motivation stemmed from a concern that bistros, iconic establishments of French gastronomy cherished for their authentic charm and simple, hearty fare, were gradually losing their traditional character. He viewed oeuf mayonnaise as more than just a dish; it was a symbol of the essence of bistro cuisine—a humble yet delicious offering that epitomized the soul of French culinary heritage.

Lebey’s efforts, coupled with a broader movement towards rediscovering and celebrating traditional cuisine, ultimately contributed to a resurgence of interest in oeufs mayonnaise. The dish regained its place on bistro menus, reaffirming its status as a beloved staple of French gastronomy and a testament to the enduring appeal of simple, well-executed dishes that have stood the test of time.

Today, Claude Lebey’s grandson, Romain Lebey, has continued his family’s legacy by further promoting and preserving French culinary traditions, including the advocacy for dishes like oeufs mayonnaise.

Oeufs Mayonnaise Recipe

Continue reading “Oeufs Mayonnaise”

Loup de Mer, Beurre Blanc Grenade à la Le Bon Georges

Loup de Mer, Beurre Blanc Grenade, Poireaux et Carottes à la Le Bon Georges

Loup de Mer, Beurre Blanc Grenade
Poireaux et Carottes à la Le Bon Georges

She says, “One of my favorite meals ever in Paris @le_bon_georges.” And of the truite she exclaims, “It was so delicious!!!!”

My long time blogger friend, the fabulous Stacey, of Stacey Snacks travels to Paris every year with “Mr. Snacks” (her husband) and treats us all to dozens of images of Paris…and makes us painfully jealous with her food photos from their trips to the City of Light.

I fell in love with one photo in particular, the Trout with Pomegranate Beurre Blanc from the most charming classic Parisian bistro, Le Bon Georges. I just had to make the dish at home, but with no recipe and only a photograph to be my guide.

Trout was not readily available, but Loup de Mer was. Loup de mer is also known as Mediterranean Seabass or Branzino. Its character is delicate and unique. The meat is moist and buttery, flaky yet smooth, firm yet tender, silky and velvety. The skin is thin and delicious especially when sautéed to a crisp. The loup de mer fillets worked perfectly for my re-creation of the dish.

Truite au Le Bon Georges — Photo Credit: Stacey Snacks at Le Bon Georges, Paris, from Facebook

I took a look at Le Bon Georges’ instagram account to get a broader feel for the restaurant in order to re-create the atmosphere. I was especially drawn to the beautiful image of Dubarry Cauliflower Cream Soup with Truffles and a glass of Champagne near a window.