Looking for starters, side dishes, and desserts to round out the recipes on this site? Here are some ideas. Click on the links, and you’ll find out exactly how to make these great main dishes into a meal. I also suggest wine pairings.

At the traditional French table, bread is a must; butter is optional (but often served with a cheese course). Photo by Richard Swearinger


French Spring Brunch Menu

French Lunch Menu

Basque Chicken Menu

Bastille Day Menu

Blanquette de Porc Menu

Boeuf Bourguignon / Beef Burgundy Menu

Chicken Francese Menu

Chicken Normandy/Chicken Calvados Menu

Coq au Vin Menu + Wine Pairing

Make-Ahead Summer Dinner Party Menu

Roasted Salmon with Pernod Sauce Menu


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4 comments to Menus

  • ann martin

    I bought one cookbook after the French dinner at the Embassy Club in April, Wini-love it! This week I dropped it behind the cabinet and cannot retrieve it. I’ve just ordered two from B&N-is it possible for you to send the pork tenderloin recipe with apricot? I was hoping to prepare it this weekend for guests. A little presumptuous, I should say, on a holiday week!


    Ann Martin-fellow Francophile

    • Wini

      I just emailed you the recipe. Thanks for your interest. And in case anyone else wants it, here it is:

      Pork Medallions with Apricot-Sage Sauce

      Makes 4 servings

      1 (1- to 1 1/4-pound) pork tenderloin, cut into 1/2-inchthick medallions
      Salt and freshly ground black pepper to taste
      2 tablespoons unsalted butter
      1 small shallot, finely chopped (about 2 tablespoons)
      3/4 cup low-sodium chicken broth
      3/4 cup dry white wine
      1/4 cup apricot preserves
      2 tablespoons snipped fresh sage leaves

      1. Pat the pork medallions dry with paper towels and season both sides with salt and pepper. In a large skillet, melt 1 tablespoon of the butter over medium-high
      heat. Add the medallions, reduce the heat to medium, and cook, turning once, until slightly pink inside (145°F), 6 to 8 minutes. (Do not crowd the medallions—if needed, cook them in two batches to allow them to brown nicely.) Transfer the medallions to a platter and cover with foil to keep warm.

      2. Add the shallot to the pan and sauté briefly, until translucent. Add the chicken broth and the wine to the pan. Bring to a boil, stirring with a whisk to loosen any browned bits from the bottom of the pan. Boil until the liquid is reduced to 1/2 cup—this should take 4 to 5 minutes, depending on the heat and your pan size. Add the remaining 1 tablespoon butter, the apricot preserves, and the sage and whisk until the preserves are melted. Season the sauce with additional salt and pepper.

      3. Divide the chops among four dinner plates, spoon the sauce over the pork medallions, and serve.

  • Barbara A. Matchey

    I have just stumbled upon your site while searching for a recipe to replicate a pasta dish I enjoyed while in Paris. Your Pates au Lardon is going to do it for me. I’ve also ordered your The Bonne Femme cookbook – can’t wait to get here – so very helpful in bringing some authentic French cuisine to Texas. Cheers. bam!

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