Mettez à four, 1/2 heure, 200°C.

Preheat oven to °6 or °7. You can buy a pâte or use one of the crust recipes found in the book. Place it in your choice of quiche pan (deep or shallow). While frying diced onion and thawed lardons in a bit of oil, beat eggs in a good-sized bowl, adding a bit of milk, a few tablespoons of crème fraîche, and a fist-full of râpé. Don¹t forget to spice it up- salt, pepper, herbes de provence, cumin, etc. Spread fried onions and lardons on pâte, then pour liquid on top. Put it in the oven for 20-30 minutes, depending on the temperature. It should be a bit brown on top, and rise. Bon ap'!

Chop up onions finely and peppers into chunks. Peel chorizo then slice and dice it. Boil bouillon cubes in 2.5x as much water as rice (i.e., 1 cup rice equals 2.5 cups water.)

The idea behind this one is to get a big, hearty salad with pretty simple ingredients. Great for family home evenings with big families. You chop everything up really small, throw it in a bowl with some curry, lemon juice, vinegar, Dijon mustard (if you like it), salt, and pepper. The marked (*) ingredients are pretty much necessary. Generally you only need one or none of the suggested meats.

Or you can make your own sauce. Put heavy objects on top of the sauce i.e. meat, heavy veggies, etc. Place in oven for 7 minutes. Take out and then put the other toppings on, including râpé and place in the oven for about 7 more minutes or until the pizza dough is golden brown.

Start by rubbing the mustard into the raw pieces of rabbit (you¹ll need at least a half a bottle, maybe more). Fry them in olive oil and herbes de Provence at a low heat, half-covered, for about 1/2 hour. After a few minutes, add more mustard. Just before serving, add half a tub of crème fraîche and stir well to make a sauce. Enjoy. 

Chop everything up into chunks and brown in olive oil. Put it all in a pot and add the "purée" with a bit of water (1 about cup). Put it in a baking dish and bake it a while - long enough to have everything "fondu".

The sauce consists of the milk, butter, crème fraîche, curry, herbes de Provence, and flour. Line pan with potatoes. Sprinkle some onions, lardons, ham, and cheese. Add sauce then repeat this procedure until everything is done. Top with cheese. Put in oven until cheese is golden-brownish.

Sauté onion and garlic in olive oil over medium to high heat. Add in the veggies and spices. Cook until veggies are tender. Serve over rice or couscous- enjoy!

This is just for one sandwich, so if you want more, go ahead double or triple the recipe. Turn one stove element on about °5 with a buttered skillet or crêpe pan over the element. Preheat oven on a pretty high setting, °6 or °7. Butter the bread and stick the buttered sides together then put the mayonnaise and mustard on the other sides. Place the ham and the cheese on the sandwiches then close it so the buttered side is out. Turn the skillet down to °4. Place on the skillet until it is golden brown. Place the sandwich(es) on a cookie sheet with some râpé on top and put in oven until it is melted. Usually one or two will suffice if you eat something else with it, enjoy this great meal, try ketchup on it too.

This is sort of a casserole with a crust. It is best when done on Pillsbury™ Jumbo Crescent Roll dough. Instead of separating each triangle to make croissants, you roll out two containers next to each other on a large cookie sheet and squeeze together all "seams" (Try to visualize it). Then you would lay out the mixture of all ingredients (and any others you may wish to add) down the middle, leaving enough space on either side to fold into middle and attach to other side. Slice both sides at equal intervals (1" to 2" apart), and then fold opposites together, putting a half twist in each one. This looks really neat after it has been cooked (25 min @ 350°F). However, we don¹t have Pillsbury in France, so we are obligated to just use a simple round pâte brisée and put it in a quiche pan.