Don't miss

Replay


LATEST SHOWS

THE POLITICAL BRIEF

Rise of populism: Could far-right leader Le Pen be France's next president?

Read more

IN THE PAPERS

Countdown to Brexit set to begin: 'the eyes of history are watching'

Read more

IN THE PAPERS

'Brexit: Day One'

Read more

MEDIAWATCH

Charity begins on Twitter

Read more

THE DEBATE

Famine as a weapon of war: 20 million lives at risk in Africa, Yemen (part 1)

Read more

THE DEBATE

Famine as a weapon of war: 20 million lives at risk in Africa, Yemen (part 2)

Read more

FOCUS

Video: Putin building bridge from annexed Crimea to mainland Russia

Read more

ACCESS ASIA

South Korea: K-pop girl band encourage plastic surgery

Read more

ENCORE!

Karl Ove Knausgaard: The Master of the literary selfie

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

2017-03-28 culture

Karl Ove Knausgaard: The Master of the literary selfie

What writer becomes a sensation but also receives hate mail, death threats, provokes legal action and is disowned by members of his family? Karl Ove Knausgaard has revolutionised...

Read more

2017-03-27 culture

Music show: Jamiroquai, Nelly Furtado & jazz singer China Moses

It's the return of the Space Cowboys: British future funksters Jamiroquai make their long-awaited comeback after a seven-year hiatus, hitting the road and releasing their new...

Read more

2017-03-24 culture

Michael Fassbender is author Philip Kerr's pick to play Bernie Gunther

Lovers of literature flock in their tens of thousands to the "Livre Paris". Turning the page on its 37th edition, the annual Paris Book Fair brings readers, publishers and...

Read more

2017-03-23 culture

French sculptor Rodin's Centenary exhibition

From a preview of Paris's hot new blockbuster exhibition for Auguste Rodin’s centenary to Iran's hidden art treasure trove and the official opening of Banksy's Walled Off hotel...

Read more

2017-03-22 culture

Film show: 'Midwife', 'Beauty and the Beast' and 'Girl Asleep'

From the censorship issues of "Beauty and the Beast" to two of France's favourite actresses, Catherine Deneuve and Catherine Frot, facing off in "Midwife", plus "A Life...

Read more