Traditional or original? our best Sunday recipes

A childhood memory, a moment of enthusiasm and relaxation, Sunday lunches are an undeniable tradition in France. On the seventh day of the week, family and/or friends gather to enjoy a thick roast, an old-fashioned blanket, or a glorious fried chicken. Here are 69 recipes to innovate and impress your table at your next weekly gathering.

Tradition binds

In France, Sunday lunches are a ritual for many families. And whoever says tradition, says symbolic recipes of French gastronomy. To treat yourself, we choose dishes with sauce, such as the legendary veal blanket or the very regressive beef bourguignon. Recipes that will encourage your guests to wipe the bottom of their plate with a piece of bread.

Another unbeatable for family tables. Alsatian sauerkraut garnished with pulled pork, Strasbourg sausages, pork belly, smoked bacon, potatoes and a nice bunch of spices. For their part, fish lovers will choose the traditional brandy of cod, a specialty of the city of Nîmes, or the Charentaise stew, in which monkfish, turbon, potatoes and white wine are boiled.

The barbecue, the star of the table

Barely placed on the table, “ouch!” and “ohs” fly from all sides; Whether pork, beef or veal, everyone agrees on barbecue. If a quality product requires very little craftsmanship, the choice of spices and the choice of ideal cooking methods are of great importance. So the roast beef is seared in a pan and seasoned with bay leaf and thyme before putting it in the oven. The tender, pink flesh of roast veal is, in turn, encrusted with garlic cloves before being seasoned with lemon, rosemary, parsley and almonds.

Gourmet accompaniments

As for the accompaniments, we rely on the versatility of potatoes to make delicate potatoes with aromatic, regressive mash or even rostis, these crispy pancakes from Switzerland.

We also take the time to try forgotten recipes in our grandmothers’ notebooks, like duchess apples. These appetizers, listed in the 19th century Cookbook of the great Auguste Escoffier, are nothing more than mashed potatoes that have been nicely boiled and then baked in the oven.

For a touch of color, we rely on seasonal vegetables, which we use in a thousand and one ways; carrots are turned into flan, sunny vegetables are wrapped in tanna, and porcini mushrooms are enriched with parsley and fresh garlic. Get to the stove.