Coq au Vin (Rooster with wine)
-Burgundy, France -
A French braise of chicken cooked with wine, lardons (salt pork), mushrooms, and optionally garlic. While the dish is from Burgundy and typically made with Burgundy wine, many regions of France have variants of the dish using the local wine (Jura wine, Riesling fromAlsace, Beaujolais, Champagne…).  The dish was made popular in the United States thanks to Julia Child, Coq au vin was seen as one of her signature dish. Today, HoCo serves a variant of Coq au vin. This dish has been cooked with chicken, not rooster.

Racine comestible Cassoulet:
-Le Roussillon, France -
Fresh Root Vegetables (fennel, potatoes, carrots, turnips, parsnips) slow roasted with tomato, garlic, and white wine and herbs de provence. Cassoulet is a dish (traditionally made of beans and meats) that originated in south-western France. According to legend, its origin dates back to the Hundred Years’ War. When the English attacked the French city of Castelnaudary, the inhabitants of the town collected beans and meats, and made them into a stew. This stew was then served to the French soldiers to give them the strength they needed to defend the city! Some French vocabulary: Racine Comestible means “edible root”!

 

Moules à l’estragon, Tomate Et Vin Blanc:
-Mediterranean, France-
French for "mariner's mussels," moules marinières is a simple and classic way to prepare these affordable shellfish. It is important to choose only the freshest live mussels. And cook them the  same day you buy them. In France, Belgium and the Netherlands, moules marinières are typically served with French fries (pommes frites) or sliced baguette and a good beer.

 

Pois à la Menthe – Peas with Mint:
- France -
A delicious combination of peas, onions and lettuce which are gently poached in a buttery sauce with crème fraiche and vegetable stock; this classic French recipe is a wonderful way to serve tender little peas, petits pois.

 

Carrottes Vichy – carrots with butter, sugar and parsley
- Auvergne, France -
A really simple French dish made with carrots, water, butter, and parsley.
Carottes Vichy is named after the town of Vichy, located on the banks of the Allier River in the Northern part of the Auvergne region in France. The town is famous for its numerous spas and its carbonated water, which is used in this dish to soften the carrots.

 

 

Croque Monsieur-« Crispy Mister »
-Paris, France -
The Croque Monsieur is the French version of a grilled ham and cheese sandwich that originated in French cafés and bars can now be found all over France. The sandwich has many recipes and variations and is served as an appetizer, snack, or casual meal. Its name is based on the verb croquer ("to crunch") and the word monsieur ("mister"). Typically, Emmental or Gruyère cheese is used. The sandwich made its first appearance on a Parisian café menu in 1910.

 

 

Pommes Frites:
-Paris, France -
Pommes Frites are essentially true French fries. In French, pomme de terre is potato and frites is fry so there is a literal translation. The potatoes often have their peels left on for texture and are cut into small sticks and fried. They first originated in Paris in the 1840s but the first chef who made these fries is unknown. Pomme frites have spread throughout the world and are common in almost every country

 

SIZZLE

 

 

Crêpes
-Bretagne and Normandie, France -
Crêpes are those delicious thin pancake-like desserts that come from the regions of France including Normandie and Bretagne. They can be savory or sweet, and eaten as a main dish or as a dessert! These are vanilla and chocolate crêpes with assorted fruit fillings so you can make it however you like!

 

SOUP

 

Soupe à l’oignon Francia – French onion soup
-Lyon, France -
This thick soup is an onion soup made with beef broth or beef stock and caramelized onions, traditionally served with croutons and cheese as toppings. Popular at least since the Roman times, this soup has been seen throughout history as the food for poor people, as onions were plentiful and easy to grow. The modern version of it originates in France in the 18th century. 
Although ancient in origin, this dish underwent a resurgence of popularity in the 1960’s in the US due to a greater interest in French food.

 

“Vichyssoise” – Potato and Leek Soup
-Auvergne, France -
This thick soup is mainly potatoes, leeks, and chicken broth. 
It is typically served cold, but can be eaten hot if that is how you prefer it. This soup originated in New York by a French chef cooking for a restaurant opening. He altered a recipe his mother used to make and named it after his hometown, Vichy.

 

 

 

 

Ratatouille
-Provence, France -
          Ratatouille (full name ratatouille niçoise) is a stewed vegetable dish originating from Provence, or the southeastern region of France.  The main ingredients that constitute ratatouille are tomatoes, eggplant, zucchini, onions, bell peppers, garlic and green herbs such as marjoram, basil, bay leaf or thyme (can also be substituted with herbs de Provence).  The dish, which can be served as an appetizer or a main course, has many variations.  Some include meat and potatoes within the stew, while others serve ratatouille over a bed of rice.  The name is derived from the French verb touiller (“to stir up”).

 

Pissaladière
-Southern France, Nice, France -
Pissaladière is a pizza-like dish made in southern France, around the Nice/Marseille area. It was believed to have been introduced to the area by Roman cooks during the time of the Avignon Papacy.  It can be considered a type of white pizza, as no tomatoes are used and the dough is usually a bread dough thicker than that of the classic Italian. The traditional topping consists of caramelized onions, olives, garlic and anchovies and no cheese is used in France. Traditionally, pissaladière was cooked and sold early each morning, but is now served as an appetizer.

 

 

DESSERT

 

Crème brûlée
-France-
Dating back to the late 17th century, this dessert is typically served to accent popular French dishes. A delicious custard covered by a sweet, hardened caramel made by caramelizing a layer of sprinkled sugar. Found on the hardened caramel is sprinkled sugar. Usually served cold, this dessert can be accentuated with different fruits or flavored cream.
Caution: A blowtorch is traditionally used in the preparation of this French delicacy.