avec-moi
John MBuild me a classic French recipe sit titled AVEC MOI. Create extensive textual content with accuracy, use real French standard and procedures for every recipe. Include real French classics like ratatouille, coq au vin, bordelaise sauce, etc
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Avec Moi
La cuisine française, faite chez vous
AVEC MOI is a classic French recipe site for home cooks who want to follow a method from first cut to final plate, and for recipe browsers deciding what to cook tonight. Every recipe is written in full — accurate, extensive, and true to standard French procedure.
La maison
Written to the standard of the French kitchen
No short cuts · No missing steps
Every recipe on AVEC MOI is written to real French standards and procedures — the method a French kitchen would actually follow, set down in full.
Each entry opens with an introduction that names the dish and what it is: ratatouille cooked in stages so the vegetables keep their character, coq au vin marinated overnight in red wine and bacon, sauce bordelaise built on a reduced red-wine base with its marrow and shallot. The technique described is the technique the dish requires, not a simplified version of it.
Below it, every ingredient with its quantity — by weight where it matters, by piece where it does not — listed in the order the dish uses it. Then the method in full: each stage explained, each cue for doneness given, from the first preparation to the final rest before serving. Nothing is left implied, and nothing is reduced to a summary.
- IntroductionA short note on the dish, its region and how it is properly made.
- IngredientsEvery ingredient with its quantity, listed in French order of use.
- MéthodeA complete ordered method, written for the home kitchen, start to finish.
Les classiques
Trois plats qui tiennent le livre
Un avant-goût du catalogue : chaque entrée ouvre sa fiche complète, avec les quantités et la méthode écrite pas à pas.
- 01
Ratatouille
LégumeRagoût provençal de légumes d’été (aubergine, courgette, poivron, tomate), né à Nice.
- 02
Coq au vin
VolaillePoulet mijoté longuement dans du vin rouge de Bourgogne avec lardons, champignons et petits oignons.
- 03
Sauce bordelaise
SauceSauce de Bordeaux réduite au vin rouge et aux échalotes, liée au beurre et souvent à la moelle.
Des recettes françaises complètes, écrites dans l’ordre du geste. Il ne reste qu’à choisir le plat de ce soir.
Avec Moi
La cuisine française, faite chez vous
AVEC MOI is a classic French recipe site for home cooks who want to follow a method from first cut to final plate, and for recipe browsers deciding what to cook tonight. Every recipe is written in full — accurate, extensive, and true to standard French procedure.
La maison
Written to the standard of the French kitchen
No short cuts · No missing steps
Every recipe on AVEC MOI is written to real French standards and procedures — the method a French kitchen would actually follow, set down in full.
Each entry opens with an introduction that names the dish and what it is: ratatouille cooked in stages so the vegetables keep their character, coq au vin marinated overnight in red wine and bacon, sauce bordelaise built on a reduced red-wine base with its marrow and shallot. The technique described is the technique the dish requires, not a simplified version of it.
Below it, every ingredient with its quantity — by weight where it matters, by piece where it does not — listed in the order the dish uses it. Then the method in full: each stage explained, each cue for doneness given, from the first preparation to the final rest before serving. Nothing is left implied, and nothing is reduced to a summary.
- IntroductionA short note on the dish, its region and how it is properly made.
- IngredientsEvery ingredient with its quantity, listed in French order of use.
- MéthodeA complete ordered method, written for the home kitchen, start to finish.
Les classiques
Trois plats qui tiennent le livre
Un avant-goût du catalogue : chaque entrée ouvre sa fiche complète, avec les quantités et la méthode écrite pas à pas.
- 01
Ratatouille
LégumeRagoût provençal de légumes d’été (aubergine, courgette, poivron, tomate), né à Nice.
- 02
Coq au vin
VolaillePoulet mijoté longuement dans du vin rouge de Bourgogne avec lardons, champignons et petits oignons.
- 03
Sauce bordelaise
SauceSauce de Bordeaux réduite au vin rouge et aux échalotes, liée au beurre et souvent à la moelle.
Des recettes françaises complètes, écrites dans l’ordre du geste. Il ne reste qu’à choisir le plat de ce soir.
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