Open

Coming up

Don't miss

Replay


LATEST SHOWS

AFRICA NEWS

Zambian President Michael Sata dies aged 77

Read more

FOCUS

Lebanon: Syrian civil war spillover heightens tensions in Tripoli

Read more

ENCORE!

Art show: From Frank Gehry's glass sails to Paul McCarthy's sex toys

Read more

INSIDE THE AMERICAS

US midterms: The battle for Colorado

Read more

IN THE PAPERS

Dominique Strauss-Kahn reacts to suicide of his business partner

Read more

BUSINESS DAILY

The robot workforce is coming

Read more

WEB NEWS

Video highlights problem of street harassment in New York

Read more

DEBATE

The battle for Kobane: Peshmerga, FSA join fight against IS group

Read more

DEBATE

The battle for Kobane: Peshmerga, FSA join fight against IS group (part 2)

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

2014-10-30 culture

Art show: From Frank Gehry's glass sails to Paul McCarthy's sex toys

In today's art special, Eve Jackson goes inside Paris's Louis Vuitton Foundation with the man who made it, Frank Gehry. We also head to conceptual artist Paul McCarthy's...

Read more

2014-10-29 culture

Film show: Halloween horrors and Hollywood history

Film critic Lisa Nessleson speaks to Eve Jackson about the week's big cinema releases, including "Chef" and "The Go Go Boys". They also discuss the season’s scary movies, from...

Read more

2014-10-28 culture

Thaddaeus Ropac talks contemporary art: The market, the moguls and the masterpieces

We're joined in the studio by gallery owner Thaddaeus Ropac. The Austrian contemporary art expert represents more than 60 different artists and has galleries in Salzburg, Paris...

Read more

2014-10-24 culture

Paris rediscovers Picasso

The biggest collection of Picasso's work is once again back on show in his adopted home of France. The museum in Paris, dedicated to the most famous artist of the 20th century,...

Read more

2014-10-27 culture

Covering the Classics: Yusuf Cat Stevens and The Flaming Lips revisit old favourites

We take a look at Yusuf Cat Stevens' new release "Tell 'Em I'm Gone", a record that revisits the singer's past career and touches on favourite themes of freedom and spirituality....

Read more