Don't miss

Replay


LATEST SHOWS

MEDIAWATCH

Internet users say "we are not afraid" after Westminster attack

Read more

FOCUS

Pakistan faces water crisis

Read more

ENCORE!

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

Read more

MIDDLE EAST MATTERS

The hidden collection: Iran exhibits contemporary art masterpieces

Read more

BUSINESS DAILY

More countries suspend Brazilian meat imports amid scandal

Read more

IN THE PAPERS

Brussels attacks, one year on: 'What if their hate has contaminated us?'

Read more

EYE ON AFRICA

DR Congo: Rare footage of killings in central Kasaï province sparks alarm

Read more

IN THE PAPERS

French interior minister quits over holiday jobs for daughters

Read more

MEDIAWATCH

A French presidential debate with few surprises

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

2017-03-22 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

2017-03-21 culture

Syrian clarinetist Kinan Azmeh finds freedom in music

When the Syrian uprising began six years ago, Damascus-born clarinetist and composer Kinan Azmeh couldn't score a single note. Now, on his most recent album “Songs For Days To...

Read more

2017-03-20 culture

Canadian band Bleeker talk burgers, booze and Paris

A band of brothers, with one from another mother: Canadian rock outfit Bleeker have hit a career high, picking up a nomination for Breakthrough Group of the Year at the Juno...

Read more

2017-03-17 culture

Whose Line is it Anyway? Funnyman Greg Proops in the Hotseat

One of the funniest men around has written "The Smartest Book in the World". Comic, actor and podcast star Greg Proops is best known for his quick-fire wit on the hit improv...

Read more

2017-03-16 culture

Fukushima, 6 years on: Making art from disaster

Six years on from Japan’s worst nuclear disaster, we bring you a special report speaking to artists, photographers and filmmakers about how they have interpreted the events and...

Read more