Plats maison
Savory dishes for everyday French tables
Hearty vegetable gratins, slow-braised meats, and fresh coastal fish, each written with clear quantities, timings, and steps you can follow on a weeknight.
How every recipe is written
Everything you need, before you start
01
Ingredients and servings
Each recipe lists every ingredient with an exact quantity and the number of servings it makes, so you can scale it with confidence.
02
Preparation and cooking times
Preparation time and cooking time are stated separately, including explicit resting, braising, and baking periods.
03
Numbered steps
Method steps are numbered in order, describing what the dough, sauce, or vegetables should look and feel like at each stage.
04
Practical tips
Substitutions for garden produce and market finds, plus notes on oven behaviour and make-ahead options, close every recipe.
Signature categories
Braises, gratins, and seasonal fish
Meats
Slow-braised meats
Long, gentle braises that turn tougher cuts tender and build a deep, glossy sauce. Each recipe notes the browning stage, the braising liquid, and when the meat is ready to rest.
Vegetables
Market vegetable gratins
Golden, bubbling gratins built on seasonal vegetables and a simple béchamel. The recipes explain how to slice evenly, layer for even cooking, and judge the crust by colour and sound.
Fish
Seasonal fish dishes
Coastal fish preparations that stay delicate: gentle poaching, quick pan searing, and sauces made from pan juices and fresh herbs. Each method gives cooking times and visual cues for doneness.