Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make! Have you eaten Chicken Fricasee ?

Steak au poivre, the world's simplest pepper steak! Try and crack the pepper corns yourself so you can the full aroma. Use a mortar and pestle or the underside of a saucepan. Dijon mustard is the only mustard you should use, so please, no substitutes! Buy a good brandy that you would enjoy to drink, or that you can afford. If you don't normally drink it, get a small pocket size bottle. Remember there's not many ingredients in this recipe, so buy the best you can within your budget. For the cream, use a heavy or thickened cream. The green pepper corns are optional, but I think well worth it. When you cook the steaks, use low heat so the pepper doesn't burn. You want a nice crust, not a burnt one. If cooking well done or similar, probably best to use a lid to help it. You could also place the pan in a hot oven, but only if it's already hot. Once cooked, leave to rest on heated plates in a warm spot. It should be just long enough to rest a few minutes. Any juices from the steaks, pour back into the pan sauce. Have you eaten Steak au Poivre?

The Creamiest French Potato Bake Ever Made - Potato Dauphinoise, Layered potatoes baked in garlic cream and nutmeg. There's nothing quite like a classic French Potato Dauphinoise. Thin layers of waxy potatoes are gently simmered in milk, cream, and garlic, then baked with Gruyère and a touch of thyme until the top turns golden and crisp, and the inside melts like silk. It's pure comfort, rich, elegant, and the perfect side for a roast or any special dinner or festive that deserves a bit of indulgence. Perfect for Thanksgiving or Christmas. Have you eaten Potato Dauphinoise?

Green beans French Style with shallots, Green beans are one of the best side vegetable dishes you can make. They go with almost everything, from lamb racks, roast beef or chicken, even with fish. This method is the French way, which keeps the beans nice and green. You can pre-cook them in advance, even the day before and finish them off just before serving. The beans are cooked with sliced shallots, this enhances the flavour without overpowering the actual meal. There's no garlic, chili, nuts etc. It is a side dish after all, not a meal, therefore simplicity is best. it is one of my personal favorites, it goes with everything! Have you eaten Green Beans with shallotts?