Day 3394 (Thursday) 24th September 2026

These pictures are of Cap Ferrat

It was another lovely day and we went down to the square for lunch in Les Palmiers. It clouded over a bit this afternoon but it was still warm.

Here are the rest of the French recipes…

Mille Fuille

Also known as a Napoleon, this decadent stacked French dessert layers on the butter — first in the flaky puff pastry, then in the rich, vanilla-flecked pastry cream.

Kouign-amann

This buttery, flaky laminated pastry balances a deeply caramelised exterior with plenty of salt and a touch of cinnamon. High-quality European-style butter is the key to recreating this Brittany specialty at home.

Chicken Chasseur

Simply seasoned pieces of chicken are browned until golden, then simmered with a garlicky, olive-spiked tomato pan sauce and served with crusty baguette for this bold braise from southern France.

Duck à l’Orange

The origins of duck à l’orange are debated, but the dish is closely linked to canard à la bigarade, a French preparation made with bitter Seville oranges. However it evolved, the combination of crisp-skinned duck and bright, bittersweet orange sauce has made it a lasting symbol of French cuisine.

Sauvignon Blanc Steamed Mussels with Garlic Toasts

Called moules marinières in France, these mussels are steamed in Sauvignon Blanc and served in a sauce made from the cooking liquid, butter, and parsley.

Buckwheat Crepes

The Brittany region of France is famous for savoury buckwheat crêpes, known locally as galettes. Fill these with salty ham, nutty Gruyère, and a perfectly sunny-side-up egg for the ultimate classic.

Chicken and Mushroom Fricassee

Writer and recipe developer Joy Manning’s modern, lightened-up adaptation of chicken fricassee uses just a fraction of the dish’s typical cream without sacrificing flavour. Made with boneless, skinless chicken breasts and plenty of mushrooms, it comes together in half an hour in a single pan.

Tarte Tropézienne (Brioche Cake with Pastry Cream)

Seek out high-fat European-style butter to make both the tender brioche and the vanilla pastry cream in this classic Provençal cake topped with crunchy pearl sugar.

Scallop Grenobloise

A specialty of Grenoble in southeastern France, this sauce combines nutty brown butter with lemon, capers, and herbs for a bright, briny contrast to sweet, delicate scallops.

Chanterelle Omelets with Fines Herbes Sauce

Thomas Keller’s delicate one-egg omelet is a picture of elegant French cooking. The creamy chanterelle filling matches beautifully with an herb sauce made from pureed parsley, chives, chervil, and tarragon.

Poulet au Vinaigre (Chicken in Vinegar Sauce)

This recipe from nouvelle cuisine icon Paul Bocuse was named one of Food & Wine’s 40 best recipes in 2018. Vinegar, tomatoes, and butter transform simple braised chicken into a dish with tender meat and a rich, tangy pan sauce.

Gargantuan Gougeres

Daniel Boulud’s oversized gougères put a dramatic spin on the classic French cheese puff. Made with Gruyère and a touch of piment d’Espelette, these airy pastries are equally suited to an appetiser spread, bread course, or afternoon snack.

Strip Steak Frites with béarnaise Butter

This elegant take on steak frites from chef Andrew Carmellini borrows the signature flavours of béarnaise sauce, pairing seared strip steak with a tarragon- and shallot-infused butter. Tangy fries made from vinegar-brined potatoes complete the classic French bistro-inspired meal.

Toulouse-Style Cassoulet

Paula Wolfert’s incredible cassoulet is a pork lover’s dream, containing ham hocks, pork shoulder, pork skin, salt pork, pancetta, prosciutto, and French-style fresh pork sausages — plus duck confit.

Roasted Pepper Pissaladière

A Provençal specialty from the Nice region, pissaladière is a rustic flatbread traditionally topped with caramelised onions, olives, and anchovies. Andrew Zimmern’s version adds roasted peppers to the mix, creating a savoury, briny dish with plenty of punch.

Poulet en Croute

This chicken pot pie, courtesy of a French winemaker, is a simple, comforting one-dish meal perfect for a brisk, wintry day, or when company’s coming. Lean on frozen puff pastry for the golden, flaky crust — look for one made with all butter if possible.

Brown Butter Sole with Herb Salad

Inspired by the buttery simplicity of sole meunière, this 30-minute recipe from chefs and brothers Michael and Bryan Voltaggio pairs delicate sole with brown butter and fresh herbs.

Hachis Parmentier

Hachis Parmentier is essentially the French version of shepherd’s pie, where layers of seasoned beef and creamy potatoes are baked until golden brown.