Tarte Tatin

One thing that Midi-Pyrenees is especially known for is its wide array of delectable dishes and fine fragrant wines. One of the many Michelin-starred restaurants in the region, in a austere, town-square café or even a comfortable farmstead inn - as with every area in France, Midi-Pyrénées has its own inclusive selection of local master species to taste. Locally-reared leg of lamb is there local profession, as are the area's many distinctive cow, ewe or goat's cheeses. Rocamadour, Bleu des Causses, Laguiole, Pyrenean Tomme,

At The House of Brews, there are so many delicious items to eat up. Diners can order single appetizers or get a mixed plate with options like chicken tenders, mozzarella sticks and crispy dumplings. Entrées include filling plates of everything from shepherd’s pie and spaghetti and meatballs to fish and chips and steak with frites. There are also tasty mac and cheese offerings that are topped with

Meat: beef, mutton, lamb, veal, kid, port, coney, pig, venison, fish (sometimes salted--pike, salmon, haddock, gurnard, tench, sturgeon, conger-eels, carp, lampreys, chines of salmon, perch, white herring, shrimp, pilchards, mackerel, oysters), sausage, eggs, sheep's feet, meat pies. Due to lack of refrigeration, techniques for preparing spoiled meat--vinegar,

Their wines are produced in the style of méthode champenoise, which is the way the French make it in Champagne. For a small, but impressive, wine making operation visit Nefarious Cellars. Their plummy-floral Syrah and bright, crisp Riesling definitely stand out from their peers.

Pasta. Go for the pasta al forno – baked rigatoni with meatballs, sopressata, ricotta, mozzarella, sliced egg & tomato

Pane e Vino’s pasta dishes, like the lasagna del mi’ nonno made with ground beef, mushrooms and

At weddings, festivals, and large feasts the food could get interesting. Often they would eat large game birds like swans, peacocks, or cranes. After cleaning and cooking the birds, they would often reattach the feathers for decoration. This was also a time for lots of meat to be eaten such as mutton, chicken, pheasant, venison, rabbit, turkey, and ham. For dessert, which was often called the "Fruit course", there would be fruit, jellies, nuts, and cheese.

This particular dish will not expect anyone to buy elaborate or expensive components, therefore you do not have to spend too much time in front of the oven to serve up a new tasty and healthy food for your family.

There are a variety of house specialties offered at La Turuleca. The chicken anticucho is tender and very juicy. It is served with golden potatoes and a flavorful sauce. Another favorite is the yellow pepper ceviche. To round out the meal, finish off with a delicious slice of chocolate cake or carrot cake.

Montreal’s Le Petit Bistro crafts incredible cuisine inspired by classic French cuisine in its charming and warm restaurant. The duck foie gras served with figs and crusty house bread and the platter of Quebec cheeses make the most delectable starters. Some of Le Petit Bistro’s specialty entrée dishes include the grilled Spanish octopus with garlic confit and edamame bean stew with chorizo sausage, the rabbit medallions stuffed with mushrooms and roasted squash, the lobster risotto with asparagus and yuzu and the seafood tagliatelle pasta with mussels, shrimp, clams and scallops, all of which are divine with a glass of wine.

Next, we will take a tour of the French Market. Here you will see anything from fresh fruits and vegetables to handmade souvenirs. Many local food vendors are here as well, so that you can indulge in a tasty treat while looking around. Our recommendation is the Organic Banana’s frozen daiquiri made with ice cream – any of them.

They have food from the sea and land. The most common thing they have is Algerian Charlotte (Kagda 131). They also have some from a garden. Like grapes, lemons, tomatoes, and almonds (125). They cooked lamb that was tender, with crispy bread (128). They also made bread into crusty chunks, and it was french loaf (127). Served fish, shrimp, and crab that had to be cooked (126).

The new menu in France offers many choices not familiar in the US such as the P'tit Plaisir (mini snack foods), Little Mozza (tomato and mozzarella salad), Croques Monsieurs (grilled ham and cheese), and Jambon Beurre (ham and butter on a crusty baguette). In addition, stand-alone McCafes carry traditional France sweets such as macaroons, fruit tarts, and flan, and serve beverages ceramic mugs.

I discovered Escoffier when I open Bouchon Bistro Lyonnais, in 1998. I was approached by my private chef, Thierry Aubert, with a copy of Saveur Magazine, with an article entitled “The Bouchons of Lyon.” We traveled to Lyon together, collecting menus from many of the bouchons in Old Lyon. During that trip I purchased several cook books, one of which was Le Guide Culinaire. It was in that book that we found most of the recipes for Bouchon’s first menu. I have always been drawn to traditional French cuisine, and this book has been my Bible for years. It was in this book that I learned about cross-utilization of ingredients and sauces. I continue to

• MUSCADELLE Muscadelle, which plays a secondary role in the blend for both dry and sweet white wines (generally no more than 10%), is a fragile but very interesting variety with musky floral overtones.