“Julia Child French Favourites” Menu

Make this delicious taste of sophistication – what could be ‘more’ sophisticated than French cuisine? Let’s go back to the 60’s and ‘Master the Art of French Cooking’ with Julia Child. Her memory still lives on with this not overly complex menu, thank you Julia Child. Bring back the taste of the good ole days, enjoy every single bite of nostalgia!

“Julia Child French Favourites” main course demo

‘One take’ Cooking Videos so forgive any faux pas & yes I know that I talk too much at times!
PS: If you’re enjoying the ‘Menu Mood Music’, please remember to pause or mute it before watching this Main Course Demo—unless you’re really into multi-tasking!

“Julia Child French Favourites” recipes

Kitchen Confidence Rating Scale: Budget Rating Scale: 12 small tart shells or make your own pie dough (enough dough for 2-9-inch crusts) ½ cup Cheddar, Fontina or Swiss Cheese (a good...
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Of all salads, the Niçoise is my all-time favorite, with its fresh butter-lettuce; its carefully cooked, beautiful green beans; its colorful contrast of halved hard-boiled eggs, ripe red tomatoes,...
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Kitchen Confidence Rating Scale: Budget Rating Scale: 4 Servings4 boneless skinless chicken breasts 1/2 teaspoon lemon juice 1/4 teaspoon sea salt White pepper, 1 big pinch 5...
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Kitchen Confidence Rating Scale: Budget Rating Scale: 6 Servings2 pounds red potatoes, peeled 4 tablespoons unsalted butter, melted 1 cup grated Emmental or Gruyere cheese 1 1/4 cups 35%...
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“This decadent mousse is worth the effort for your girlfriends! You can whip it up all together…many hands make light work…and then you’ll have your finger on the pulse as you step out this...
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“Julia Child French Favourites” playlist

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Some music to get you in the mood!
(Click printer icon to print this shopping list)

“Julia Child French Favourites” menu shopping list

BEGIN: Julia Child’s Cheese Tartlets

  • 12 tartlets
  • ½ cup Cheddar or Fontina Cheese (good melting cheese)
  • 1 large egg
  • 1/2 teaspoon sea salt**
  • Dash of hot pepper sauce
  • 1 cup heavy cream
  • 1 tablespoon plain yogurt

FOLLOW: Herbes de Provence Supremes De Volaille Aux Champignons (Creamy Mushroom Chicken)

  • 4 boneless skinless chicken breasts
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon sea salt
  • White pepper, 1 big pinch
  • 5 tablespoons butter (salted or unsalted your call)
  • 1 tablespoon minced shallot (or green onion)
  • 1/4 pound sliced dried or fresh mushrooms
  • 1/8 teaspoon sea salt
  • 1/4 cup chicken or beef stock (your call)
  • 1/4 cup port wine (or madeira or dry white vermouth)
  • 1 cup 35% whipping cream
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons freshly minced parsley

FOLLOW: Potatoes au Gratin Dauphinois with Heavy Cream & Cheese

  • 2 pounds red potatoes, peeled
  • 4 tablespoons unsalted butter
  • 1 cup grated Emmental or Gruyere cheese
  • 1 1/4 cups whipping cream
  • 1/2 cup milk
  • Black pepper
  • 1 cup heavy cream
  • 1 tablespoon plain yogurt

FOLLOW: Salade Niçoise

  • Garlic clove
  • ¼ teaspoon sea salt
  • 1 tablespoon red wine vinegar
  • ½ tablespoon freshly squeezed lemon juice
  • ½ teaspoon dry mustard or 1 teaspoon Dijon
  • Freshly ground black pepper
  • ½ cup extra virgin olive oil
  • 1 large head Boston-lettuce leaves, washed and dried
  • 1 pound green beans, blanched and chilled
  • 3 or 4 “boiling” potatoes, peeled, sliced, and cooked
  • 1-1/2 tablespoons minced shallots (your call as you’re going out)
  • Sea salt and freshly ground pepper
  • 3 tablespoons white wine
  • 3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
  • Two 3-ounce cans chunk tuna, preferably oil-packed
  • 6 hard-boiled eggs, peeled and halved
  • 1 freshly opened can of flat anchovy fillets (your call)
  • 1/3 cup small black Niçoise-type olives
  • 2 to 3 tablespoons capers
  • 3 tablespoons minced fresh parsley

FINISH: Julia Child’s Chocolate Mousse Foam

  • 4 eggs
  • 1/4 cup strong coffee (1 tablespoon instant coffee + ¼ cup water)
  • 3/4 cup sugar
  • ¼ cup dark rum
  • 6 ounces semisweet baking chocolate
  • ½ cup soft unsalted butter
  • Pinch sea salt
  • ¼ teaspoon cream of tartar