Don't miss

Replay


LATEST SHOWS

MEDIAWATCH

Multilateralist Macron is the anti-Trump at UN General Assembly

Read more

FOCUS

Rio mired in economic crisis a year after hosting Olympics

Read more

ENCORE!

Elizabeth Strout: 'There’s something emotionally truthful about my characters'

Read more

THE INTERVIEW

Polish foreign minister: Macron's comments on Poland 'were not necessary'

Read more

THE OBSERVERS

The controversial colonial statue in Senegal; and the centuries-old town in Turkey being destroyed by the govt

Read more

BUSINESS DAILY

End of an era: Toys 'R' Us files for bankruptcy

Read more

IN THE PAPERS

'We aren't ready' for a second vote in Kenya and flip-flopping on climate change

Read more

IN THE PAPERS

Another Hurricane? It's Maria's turn. And, when's your printer going to stop working?

Read more

EYE ON AFRICA

DR Congo: New report says army worked with militias to massacre hundreds in Beni

Read more

ENCORE!

How do artists and writers see the world? We take you to the crossroads where culture meets the news and engages with what's happening in our lives today. From Monday to Friday at 12.15 pm Paris time.

Latest update : 2013-10-03

French Food: the best in the world, or out of touch and old-fashioned?

Take a lashing of tradition, a sprinkle of talent, a pinch of creativity, mix well and garnish with pride. As France celebrates its famous food tradition with its national gastronomy festival, we're asking: is French cooking still on the boil, or has it gone cold?

Frog legs “meunières,” with smashed parsley roots flavoured with turmeric oil (By Thierry Molinengo)

For 10 people

Frogs Legs
5 skewers of frog legs (12 frog legs per person)
Splash of olive oil
Spoonful of butter
Garlic, thyme and bay leaves
Salt and pepper

 

Smashed parsley roots
500g of peeled parsley roots
40g of flat-leaf parsley
Salt and pepper

-Cut the roots into small pieces. Put them in a pan and cover with salted water. Simmer for 10 minutes. Put the parsley leaves in salted boiling water and cook for 5 minutes. Drain the parlsey and roots and when cool, blend them together in a mixer. Season with salt and pepper. Put aside.

-Dust the frog legs with flour and moisten with foaming butter, garlic, thyme and bay leaves. Sauté in a hot pan until lightly browned, allowing the excess flour to fall into the pan and brown. Remove the legs, plate them, and drain the excess cooking fat. Pat them with kitchen paper and season with salt and pepper.

-Arrange on a square white plate, draw a line of turmeric starting from the top left corner down to the bottom right. Fill 2 rectangular cookie cutters (15 cm x 2 cm) with 20 g of smashed parsley roots. Smooth the top and place the frog legs standing up on the smashed parsley roots.
 

By Eve JACKSON

COMMENT(S)

Archives

2017-09-19 culture

Elizabeth Strout: 'There’s something emotionally truthful about my characters'

Elizabeth Strout weaves deceptively simple stories of small-town America that explore human relationships and reveal universal truths. From the Pulitzer Prize-winning "Olive...

Read more

2017-09-18 culture

Music show: Stacey Kent, Fergie and Van Morrison

Jazz fans are no stranger to Stacey Kent’s effortless, crystal-clear vocals. The multilingual jazz vocalist dropped by the studio to talk about her upcoming album "I Know I...

Read more

2017-09-15 culture

Award-winning photography emerges from the ruins of Mosul

Perpignan’s "Visa Pour L'Image" festival has awarded its top prize to Laurent Van der Stock for his work documenting the battle for Mosul. The photojournalism festival was...

Read more

2017-09-14 culture

'Redoubtable': The love life of revolutionary and influential French filmmaker Jean-Luc Godard

The actress who plays Jean-Luc Godard’s wife, Stacy Martin, talks about the iconic director’s impact on the world of cinema. Also on the show, French filmmaker André Téchiné's...

Read more

2017-09-13 culture

Film show: 'Mother!', 'Redoubtable', 'Gifted' and 'Terminator 2'

Film critic Lisa Nesselson tells us why Darren Aronofsky’s latest release merits its exclamatory title. "Mother!" provides us with an apt metaphor for environmental catastrophe...

Read more