Quenelles 



Quenelles can be made with minced fish, chicken, meat or vegetables. This oval-shaped dumpling  is bound together with a cream paste.Usually served with a special cream sauce; Lyon is famous for their quenelles. 

Adapted from 
Raymond Blanc's Quenelles of Pike with Crayfish Sauce , I made this fish quenelles with butternut squash cream.

Cassoulet

 - Casserole of beans with mixed meats topped with   
    breadcrumb crust.
    Beans being white haricot beans and meats consisted of
    confit duck legs, pork and sausages.

This recipe is adapted  from Rick Stein's French Odyssey recipe book.

Boeuf en Daube

Beef braised in red wine

Daubes are traditionally cooked in earthenware pots called daubières hailed from Provence.
My daube was cooked in a cast-iron casserole pot.
Recipe is adapted from World Kitchen:French

Boeuf bourguinon

-Beef Burgundy
It is beef braised in red wine; traditionally red Burgundy.