“Classic Paris Bistro – Oh, la, la” Menu

Oh, la, la! Voila a sultry Classic Parisian Bistro Menu to keep the home fires burning! I once lived in the city of love, and experienced ‘many a bistro,’ falling in love with the cuisine and the romance of the city (so I know how deliciously effective it is for the heart).

Tastebuds: Meet Our 5-Course “Classic Paris Bistro – Oh, la, la” Menu

 Roasted Veggie & Gruyere Cheese Tart

 Filet of Sole in a Cream Sauce (Sole Bonne Femme/Good Wife) (Bonne Femme translates to Good Wife ‘the’ perfect dish for your new spouse)

 Potato Roasted Red Pepper au Gratin (aka healthy Scalloped Potatoes)

 Roasted Vegetable Ratatouille

 Roasted Vegetable Ratatouille Take II

 Crêpes Suzette that taste like love without the heartache!

“Classic Paris Bistro – Oh, la, la” 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!

“Classic Paris Bistro – Oh, la, la” recipes

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“Classic Paris Bistro – Oh, la, la” playlist


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

“Classic Paris Bistro – Oh, la, la” menu shopping list

BEGIN: Roasted Veggie & Gruyere Cheese Tart

  • 1 package frozen puff pastry (2 pieces)
  • 1 zucchini, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • ½ red onion, thinly sliced
  • 2 cloves garlic, roasted
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups sliced mushrooms
  • A few tablespoons all-purpose flour
  • ¼ cup grated Gruyere cheese
  • ¼ cup grated Parmesan cheese
  • 1 egg beaten with 1 teaspoon water
  • 1 egg
  • ½ cup heavy cream or half and half or milk if you prefer
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper

FOLLOW: Filet of Sole in a Cream Sauce (Sole Bonne Femme/Good Wife)

  • 18 Filets of Sole (fresh or frozen) (3 filets/person X 6 = 18 filets)
  • ¼ cup butter
  • 2 tablespoons shallots, finely chopped
  • 2 cups mushrooms, coarsely chopped (large pieces)
  • Sea salt, white pepper to taste
  • 1 cup dry white wine
  • 1 ½ cups chicken or fish stock (water is OK if you don’t have stock)
  • 1 cup each flour and butter (to make beurre manie)
  • 1 ¾ cup heavy cream, 35%
  • 4 egg yolks
  • 4 tablespoons parsley, chopped

FOLLOW: Potato Roasted Red Pepper au Gratin (aka healthy Scalloped Potatoes)

  • 2 pounds potatoes, baking
  • 1 clove garlic, crushed
  • 2 cups milk (whole or part-skim, not skim)
  • ½ teaspoon sea salt
  • 4 pinches freshly grated nutmeg
  • ¼ – ½ cup Gruyere cheese
  • ¼ cup heavy cream, 35% (or half and half or milk if you prefer)
  • 2 tablespoons sour cream

FOLLOW: Roasted Vegetable Ratatouille OR Roasted Vegetable Ratatouille Take II

  • 1 pound zucchini, thinly sliced
  • 1 pound eggplant, thinly sliced
  • 1 pound red, yellow or orange bell peppers, thinly sliced
  • 1 onion, chopped
  • 1 shallot, sliced
  • 3 cloves garlic, minced
  • Extra virgin olive oil
  • 1 bay leaf
  • 2 sprigs of thyme
  • 1 teaspoon Herbes de Provence* (will be available in the online store)
  • 1 ½ pounds tomatoes, peeled and quartered (or 1 large can tomatoes)
  • Sea salt and freshly ground black pepper, to taste
  • ½ tablespoon sugar

FINISH: Crepes Suzette

  • 5 oranges (about 1 cup orange juice)
  • 1 tablespoons caster sugar (superfine granulated sugar or regular works too)
  • 1 medium orange, grated zest only
  • ½ cup unsalted butter
  • 2 cups flour
  • 1 pinch of sea salt
  • 4 eggs, lightly beaten
  • 2 1/2 cups whole milk
  • 2 tablespoons unsalted butter, melted
  • 1/2 vanilla bean (about ½ inch sliced lengthwise) or a few drops vanilla extract
  • Vegetable oil (for pan)