Subscribe to SupperClub!

Cuisine: Classic Paris Bistro – Oh, la, la

Roasted Veggie & Gruyere Cheese Tart

You will wow him with this elegant appetizer.

Kitchen Confidence Rating Scale:

Budget Rating Scale:

By Jackie DeKnock

  • Yields: Serves 2 (with leftovers for tomorrow)

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

Kitchen Confidence Rating Scale:

Budget Rating Scale:

By Jackie DeKnock

  • Yields: Serves 2 (actually, 6 with leftovers)

Roasted Red Pepper-Cheese Potato au Gratin

“Each forkful oozes with cheese, and has a sweet, tangy bite from the red peppers. Comfort on your fork!”

Kitchen Confidence Rating Scale:

Budget Rating Scale:

By Jackie DeKnock

  • Yields: Serves 6-8 (can you say leftovers)

Roasted Vegetable Ratatouille

Ratatouille is a tasty vegetable stew from Provence, served either hot or cold, as a main course, or to garnish grilled meat or fish dishes. Stir his heart – ‘touiller’ means ‘to stir’ en francais.

Kitchen Confidence Rating Scale:

Budget Rating Scale:

By Jackie DeKnock

  • Yields: Serves 2 (with leftovers)

Roasted Vegetable Ratatouille Take II

Ratatouille is a tasty vegetable stew from Provence, served either hot or cold, as a main course, or to garnish grilled meat or fish dishes.

Kitchen Confidence Rating Scale:

Budget Rating Scale:

By Jackie DeKnock

  • Yields: Serves 2 (with leftovers)

Crêpes Suzette

Crêpes Suzette always impress and are easy to make. Make him this fabulous unforgettable French dessert with the delicate orange flavour!

Kitchen Confidence Rating Scale:

Budget Rating Scale:

By Jackie DeKnock

  • Cook: 35 mins
  • Yields: About 15 crepes