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Gourmet Video Recipes

Mom always said you should eat a healthy dinner before indulging in dessert. Well, guess what? Mom isn’t here. You’re a big kid now, and we know that your mouth is watering for the decadent choices we offer at GourmetRecipe.com. Come on, it’s been a long day. Skip to the good part. We’ll show you how to whip up some of the most sinfully delicious desserts you’ve ever had.

And since mom isn’t here, we also know you needed a little extra help to pull off the dessert-first feat, which is why we offer our ultra-convenient video recipe collection. Even amateurs can cook like pros with our easy-to-follow video format.

Dessert Anytime – Video Dessert Recipes

Let’s say you have a hankering for a fruit-based dessert. We highly recommend the Apple Fine Pie or the Bananas Flambeed with Rum and Soft Caramel to satisfy your craving.

Up the ante further with our Almond Galette with Red Fruits recipe. The word “galette” is a term that essentially means flat cake, meaning you double your delight with a combination of cake and fruit. If you are feeling exceptionally rebellious, we dare you to make the Exotic Sanded Ice Cream with Cardamom recipe. Loaded with sugar, butter, cream and egg yolks, this one is not for the faint of heart. Balance out all that sinful deliciousness with healthy ingredients like orange juice, lemon juice, passion fruits and bananas to create a dessert that is simply out-of-this-world.

Healthy Foods – Healthy Video Recipes

Hold on a minute. The phone is ringing. Guess who it is? Yeah, it’s your mom. She says that while dessert is fine in moderation, she’d prefer if you’d eat some healthy stuff first. Geesh. Why would we disobey your mom?

So in honor of your sensible mother, we have a few suggestions for you from our convenient video collection. How about going with Anchovies with Herbs and Salads or our Bass and Red Mullet Croustillants with Potatoes ?

Meat – Gourmet Video Recipes

For those looking for a choice that doesn’t include seafood, we suggest the Lamb Square Cut with Tapenade or the Leg of a Young Goat with Turnip Compote in Gremolata Sauce. You’ll feel like a real grown-up as you eat these sophisticated meals.

Meatless – Unique Video Recipes

If a meatless entrée is preferred, our video collection can help you there too. The Eggplant Mille-Feuille with Red Peppers Cream utilizes no less than 4 ½ pounds of eggplant. Add magic to this healthy base in the form of flour, cream, olive oil, red peppers and a lemon.

Another choice is our Green Lentil Ragout and Smoked Egg, a unique combination of ingredients sure to please.

Now that you are this amazing cook and all, go call your mom back and invite her over for a first-class meal.

Bon appétit…

Gourmet Recipes – See Them All…

Overview of our healthy easy video recipes

Almond Galette with Red Fruits by Gerard Vie

Almond Galette with Red Fruits

Anchovis with Herbs and Salads by Hotels Lucien Barriere Deauville

Anchovis with Herbs and Salads

Apple beignets with bitter orange sauce and vanilla ice-cream by Hotels Lucien Barriere Deauville

Apple beignets with bitter orange sauce...

Apple cinnamon prawn and olive oil infusion by Beatrice et Jacques Ribourel (David Moreno)

Apple cinnamon prawn and olive oil...

Apple fine pie by Patrick Durant

Apple fine pie

Apple strudel by Patrick Durant

Apple strudel

Apples from the Normandy region by Hotels Lucien Barriere Deauville

Apples from the Normandy region

Artichoke hearts with crabs, horseradish butter and chive by Luc Huysentruyt

Artichoke hearts with crabs,...

Artichokes in barigoule of lapereau with garlic by Mario d'Orio

Artichokes in barigoule of lapereau...

Asparagous rissolee with truffle puree by Luc Huysentruyt

Asparagous rissolee with truffle puree

Bananas Flambeed with Rum and Soft Caramel by Arnaud Lallement

Bananas Flambeed with Rum and Soft...

Bass and red mullet croustillants with potatoes by Philippe Faure-Brac

Bass and red mullet croustillants with...

Bass escalope with pine nuts and black olives by Hotels Lucien Barriere Deauville

Bass escalope with pine nuts and black...

Beef Fillet Sauteed with Reblochon Cheese and Marrow (bone) by Hotels Lucien Barriere Deauville

Beef Fillet Sauteed with Reblochon...

Beef fillet with red wine by Vicomte et Vicomtesse de la Panouse

Beef fillet with red wine

Our featured healthy easy video recipes

Almond Galette with Red Fruits by Gerard Vie

Almond Galette with Red Fruits

Anchovis with Herbs and Salads by Hotels Lucien Barriere Deauville

Anchovis with Herbs and Salads

Apple beignets with bitter orange sauce and vanilla ice-cream by Hotels Lucien Barriere Deauville

Apple beignets with bitter orange sauce and...

Apple cinnamon prawn and olive oil infusion by Beatrice et Jacques Ribourel (David Moreno)

Apple cinnamon prawn and olive oil infusion

Apple fine pie by Patrick Durant

Apple fine pie

Apple strudel by Patrick Durant

Apple strudel

Apples from the Normandy region by Hotels Lucien Barriere Deauville

Apples from the Normandy region

Artichoke hearts with crabs, horseradish butter and chive by Luc Huysentruyt

Artichoke hearts with crabs, horseradish butter...

Artichokes in barigoule of lapereau with garlic by Mario d'Orio

Artichokes in barigoule of lapereau with garlic

Asparagous rissolee with truffle puree by Luc Huysentruyt

Asparagous rissolee with truffle puree

Bananas Flambeed with Rum and Soft Caramel by Arnaud Lallement

Bananas Flambeed with Rum and Soft Caramel

Bass and red mullet croustillants with potatoes by Philippe Faure-Brac

Bass and red mullet croustillants with potatoes

Bass escalope with pine nuts and black olives by Hotels Lucien Barriere Deauville

Bass escalope with pine nuts and black olives

Beef Fillet Sauteed with Reblochon Cheese and Marrow (bone) by Hotels Lucien Barriere Deauville

Beef Fillet Sauteed with Reblochon Cheese and...

Beef fillet with red wine by Vicomte et Vicomtesse de la Panouse

Beef fillet with red wine

Other healthy easy video recipes 

Almond Galette with Red Fruits

Chef: Gerard Vie

Almond Galette with Red Fruits Chef Gerard Vie prepares almond galette with red fruits. Preparation and cooking time is 20 minutes. Galette is, in fact, a French term signifying a flat cake that can be either sweet or savory....

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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...

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Apple beignets with bitter orange sauce and...

Chef: Hotels Lucien Barriere Deauville

Apple beignets with bitter orange sauce and vanilla ice-cream Here's a delicious fruit dessert recipe for Apple Beignets. Apple Beignet with bitter orange sauce and vanilla ice-cream is made of apples and coated in bitter...

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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...

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Apple fine pie

Chef: Patrick Durant

Here's a French version of traditional apple pie.

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Apple strudel

Apple strudel Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. The filling is made of grated apples, sugar, cinnamon, raisins, and bread crumbs. A juicy apple strudel should be baked with...

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Apples from the Normandy region

Chef: Hotels Lucien Barriere Deauville

Apples from the Normandy region Easy on the digestion, apples contain malic and tartaric acids that inhibit fermentation in the intestines. Their high fiber content adds bulk that aids the digestive process, making elimination...

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Artichoke hearts with crabs, horseradish...

Chef: Luc Huysentruyt

Artichoke hearts with crabs, horseradish butter and chive In Italy, artichoke hearts in oil are the usual vegetable for spring in the 'Four Seasons' pizza (with olives for summer, mushrooms for autumn and prosciutto for...

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Artichokes in barigoule of lapereau with...

Chef: Mario d'Orio

Artichokes in barigoule of lapereau with garlic Remove the leaves from the artichokes and turn the bottom while keeping the tail. Chop the liver of the rabbit with a shallot, season salt and pepper. Add a beaten egg and a spoon...

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Asparagous rissolee with truffle puree

Chef: Luc Huysentruyt

Asparagous rissolee with truffle puree A rissole is usually a large meatball often served with rich gravy and steamed veggies. Rissoles can also be made from Asparagus. In order to prepare Asparagus Rissolee with Truffle Puree,...

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Bananas Flambeed with Rum and Soft Caramel

Chef: Arnaud Lallement

Bananas Flambeed with Rum and Soft Caramel If you are following a vegetarian diet, you will find flaming banana dessert rum useful. It is recommended for those who prefer sweet flavors. People often consume flaming banana with...

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Bass and red mullet croustillants with...

Chef: Philippe Faure-Brac

Bass and red mullet croustillants with potatoes This recipe is extremely simple. The secret lies in the cooking. Special attention must be paid to the red mullet, which cannot endure the slightest overcooking. The same advice...

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Bass escalope with pine nuts and black olives

Chef: Hotels Lucien Barriere Deauville

Bass escalope with pine nuts and black olives Eating seafood is a healthier option than eating meat, chicken, beef or pork. So, all you seafood lovers follow this video on bass fish for wonderful bass escalope with pine nuts...

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Beef Fillet Sauteed with Reblochon Cheese...

Chef: Hotels Lucien Barriere Deauville

Beef Fillet Sauteed with Reblochon Cheese and Marrow (bone) The tenderloin and even the sirloin are sometimes called, or rather known, under the name of fillet, when cooked. It comes from the French fillet - tenderloin. The...

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Beef fillet with red wine

Chef: Vicomte et Vicomtesse de la Panouse

Beef fillet with red wine The tenderloin and even the sirloin are sometimes called, or rather known, under the name of fillet, when cooked. It comes from the French fillet - tenderloin. The red wine brings out all the best...

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