Don't miss

Replay


LATEST SHOWS

FRANCE IN FOCUS

France's chronic umemployment problem

Read more

FOCUS

Portugal: Anger at corruption scandals, one year after bailout

Read more

YOU ARE HERE

Bistronomy: Stylish and simple eating

Read more

#THE 51%

The extraordinary tale of the Egyptian mother who lived as a man

Read more

THE INTERVIEW

Erdogan: 'Turkey may provide logistical support to Saudi-led operation in Yemen'

Read more

#TECH 24

Singularity University: Plotting a high-tech future for humans?

Read more

ENCORE!

Sound Bites: Eating on tour with Franz Ferdinand's Alex Kapranos

Read more

REVISITED

Video: A wind of freedom blowing in Kuwait

Read more

THE INTERVIEW

Daniel Pipes: 'Obama has quite a hostility towards Israel'

Read more

How do artists and writers see the world? France 24 takes you beyond the headlines 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.

ENCORE!

ENCORE!

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

2015-03-27 culture

Sound Bites: Eating on tour with Franz Ferdinand's Alex Kapranos

The lead singer of the British rock band Franz Ferdinand takes readers on a rock-and-roll culinary adventure around the world in his book "Sound Bites", which has just been...

Read more

2015-03-26 culture

Carl Barat’s Glory Days

He's best known as a founding member - along with Pete Doherty - of the influential English band The Libertines, as well as the shorter-lived Dirty Pretty Things. Carl Barat...

Read more

2015-03-25 culture

Film Show: 'Dear White People', 'All About Them' and 'All About Eve'

Our film critic Lisa Nesselson speaks to Eve Jackson about the week's film news, including "Dear White People", "All About Eve" and the French drama "All About Them" ("A trois on...

Read more

2015-03-23 culture

Music Show: Kendrick Lamar, Darkel and The Dø

French/Finnish duo The Dø join Eve Jackson and music critic Mark Thompson to talk about their award-winning album "Shake Shook Shaken" and their world tour. They also discuss the...

Read more

2015-03-20 culture

Salon du Livre: Paris’s annual book fair puts Brazil front and centre

With some 200,000 visitors expected, France’s Salon du Livre is a key industry event and a rare glimpse inside the publishing sector. Literary ambassadors for guest country...

Read more