Chez Moe en France

Just a bit west of here, in Castelnaudary, is the home of the hearty Cassoulet- Beans, duck, sausage and other wonderful bits, oven baked until the top is crispy, the beans are creamy, and the meat is ready to melt. Singup early if you want to cook along so you have time to collect all the wonderful ingredients. I’ll send sourcing info with the recipes. Sign up here!

It was Henri IV how first coined the phrase “a chicken in every pot” and this is how the Gascons do it- a whole chicken, stuffed and then simmered with vegetable, it produces both a first course soup and the main course of chicken, stuffing, and vegetables.Sign Up Here! img src="https://www.chezmoeenfrance.com/wp-content/uploads/2021/01/Poule-au-pot2-768x576-2-300x225.jpg" alt="" width="300" height="225" class="alignnone size-medium wp-image-2620" />

Choux Farci au Salmon- Cabbage Stuffed with SalmonThis is an elevated version of a dish found in cafés, routiers, and homes throughout France. Substituting salmon for the more traditional ground pork, this recipe was one of the recipes featured in the movie Haute Cuisine, the story of Danièle Mazet-Delpeuch, the private chef for François Mitterrand. Choux Farci au Salmon- Cabbage Stuffed with Salmon