Recipes: France!

Mabel Gray Sous Chef and resident Francophile, Adam Francuch, shares his favorite French dishes to cook at home

Hi, everyone!

Brasserie La Coupole in Paris

Adam here. I am Chef James’ Sous Chef at Mabel Gray (we’ve been working together for 11 years!). I am also, coincidentally, Paulina’s husband. My love of French cuisine started as a young cook in culinary school. The French invented haute cuisine and I was fascinated by mother sauces, disciplined techniques and standards as well as the traditional French Brigade. The quintessential French Brasserie was, in my mind, the absolute perfect restaurant. I visited Paris in January of 2020 and geeked out over dishes such as pot au feu, lapin a la moutarde, steak au poivre, moules frites, braised leeks, and the funkiest sauccison I have ever had. The dishes are burned into my memory, and I love re-creating them in my home kitchen.

Marinated oysters, roulade and pot-au-feu

Salade Lyonnaise (or Lardon Salad)