Diet recipes for remaining healthy

Anchovis with Herbs and Salads

Chef: Hotels Lucien Barriere Deauville

Anchovis with Herbs and Salads A southern French sauce made from anchovies, garlic and olive oil, often served on toast or with raw vegetables. Ancho?ade, a garlic and anchovy dip, is a specialty from Provence and the city of...

Apple cinnamon prawn and olive oil infusion

Chef: Beatrice et Jacques Ribourel (David Moreno)

Apple cinnamon prawn and olive oil infusion This delicious low fat entree is delicious served with grilled asparagus and French bread. If you love cinnamon, increase the amount of cinnamon in this recipe to one teaspoon. Talk...

Asparagus and Pine Nuts

Asparagus and Pine Nuts Adapted from World Vegetarian by Madhur Jaffrey This Asian-inspired dish combines asparagus with pine nuts, chile, soy sauce, and sesame oil. Serve it as a side dish alongside fish or meat.

Caponata - Neapolitan specialty

Chef: Charles Caruso

Caponata - Neapolitan specialty The dish more people probably associate with Sicily than any other is caponata, a (generally) eggplant delight that has now spread throughout the Peninsula, much in the manner of cotoletta alla...

Char with carrots and honey

Chef: Marc Veyrat

Char with carrots and honey Easy to pack and perfect as crudit?s for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from...

Citrus Fruit Soup and Orange Crisps

Chef: Hotels Lucien Barriere Deauville

Citrus Fruit Soup and Orange Crisps These ultra-thin, crisp cookies are a snap to make and have a fortune cookie-inspired flavor. Serve alongside a homemade fruit soup to increase your fruit servings for the day while still...

Crab cake with the pistachios and olive from...

Chef: Luc Huysentruyt

A crab cake is an American dish composed of crab meat and various other ingredients, such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings. Occasionally other ingredients such as red or green peppers...

Crayfish and Prawn Salad with Butterbeans

Chef: Jean Andre Charial

Crayfish and Prawn Salad with Butterbeans Here’s how to make a fabulous crayfish and prawn salad with Butter beans salad for two. This recipe makes a delicious early autumn lunch or light dinner. The butterbeans and black...

Dirty dish salad from Susan garden

Chef: Clement Bruno

Don't let the name fool you. This is actually a wonderful recipe with just an unfortunate name. It is a wonderful recipe for vegetarians that even meat-lovers would adore! The colors are wonderful and the varying textures of the...

Dried Tomatoes a la Trama

Chef: Michel Trama

Dried Tomatoes a la Trama Sun-dried tomatoes are ripe tomatoes which are placed in the sun to remove most of the water content from the tomatoes. Cherry types of tomatoes will lose 88% of their initial (fresh) weight, whilst...

Eggplant mille-feuille with red peppers cream

Chef: Jean Andre Charial

Eggplant mille-feuille with red peppers cream The Mille-feuille vanilla slice, cream slice, custard slice, also known as the Napoleon, is a pastry originating in France. The name is also written as "millefeuille" and "mille...

Farfalle with gambas and zucchinis

Chef: Giusepina Beglia

Farfalle with gambas and zucchinis Farfalle with gambas and zucchinis- Cut the zucchinis, zucchini flowers, and one tomato in small pieces. Hack the onion. Add salt. Put the oil and the hacked onion in a pan. Cook the...

Fish bouillon from Tigullio

Chef: Hotels Lucien Barriere Deauville

Fish bouillon from Tigullio In this video series, our expert will show you how to make a traditional recipe called fish bouillon, a tomato-based stew. The dish has its origins in classic French cuisine, but has changed...

Fresh sea bream marinated with pepper

Chef: Mario d'Orio

Fresh sea bream marinated with pepper Sea bream is a type of fish that lives in tropical climates, preferring to live in shallow waters and typically dwelling at the bottom. It's not nearly as easy to find at supermarkets as...

Frog legs with wild garlic

Chef: Georges Wenger

Frog legs with wild garlic Consumption of frogs' legs in France totals 3000 to 4000 tons per year (60 to 80 million frogs). With a population of 60 million, that makes only 60g per person, which means that, contrary to what...