Chef Jean-Christophe Gros prepares authentic French cuisine

Posted at 7:43 AM, Aug 30, 2017

Traditionnel Beef Bourguignon

Serves 6

2Tbs. oil

1Tbs. butter

2 pound beef chuck roast cubes

3 cups red wine

1/2 oz flour

2 carrots, sliced

2 yellow onion, diced

2 cloves garlic, minced

1 tablespoon tomato paste

3 sprigs thyme

1 bay leaf

1 cup beef broth

1/2 pound quartered white button mushrooms   

Pre-heat your oven 300°

In a dutch oven on the stove top, heat the oil and butter until hot. Add the beef. Cook the beef in pan with butter and oil until the beef has a browned. Add onion, cook until translucent and lighted browned.

Sprinkle flour over the beef, stirring to coat. Let cook for 1-2minutes.

Add wine, carrots, mushrooms, garlic, tomato paste, thyme sprigs, bay leaf and beef broth.

Salt and pepper to taste.

Mix the beef and vegetables. Cover with a lid and bake in the oven for 2.5 hours.

Serve with a side of pasta, rice or mashed potatoes.

Our preference is to serve it with potatoes in gratin !


Mini Quiche Lorraine 

Serves 4

Puff pastry rounds - four rounds cut 4.5 inches in diameter

8oz bacon, chopped

8oz Half & Half 

2 eggs

1 tablespoon corn starch

1/2 onion, diced

Salt and pepper to taste

1 cup grated swiss cheese

Pre-heat oven to 350°.

Place the puff pastry rounds in a muffin pan. 

Heat a saute pan to medium. Add the onion and bacon. Cook until browned and the onion is lightly caramelized.

Drain excess bacon fat from the pan. 

In a bowl, wisk eggs with half & half, corn starch, salt and pepper.

Spoon the bacon and onion mixture into the base of the puff pastry. Add a layer of Swiss cheese. Pour on the egg mixture. Filling almost to the top.

Bake in the oven about 25 minutes.

You can also make the same kind of quiche with:

- Sautéed mushrooms (leave out bacon and onion)

- Salmon (leave out bacon and onion. Bake fresh salmon with shallots in pan and add cooked spinach)

Bon appétit !

Smoked Scottish Salmon and Apple Stack

Millefeuille de saumon

Serves 4

2 Granny Smith apples

1/2 pound cottage cheese

1 large shallot, minced

1oz Chives

1/2 lemon, juiced

10oz smoked salmon, sliced into 5 equal slices

Salt and pepper to taste

Sides: mixed salad greens, tomatoes dressed with olive oil

Prepare the cottage cheese

In a bowl mix cottage cheese with the minced shallot and cut chives. Stir in lemon juice. Add pinch of salt and pepper. Mix to combine. 


Cut the smoked salmon into similar size slices as the apple ~2-3" wide slices. 

Remove the apple core. Using a mandolin or sharp knive slice the apple in thin rings.

To prepare the millefeuille, lay a slice of apple on a plate, top with a 1-2Tbs of cottage cheese, then a slice of smoked salmon. Repeat five more times finishing with the salmon, building a stack of alternating apple, cheese and salmon.

Finish with a drizzle of olive oil.

Serve with a salad with tomatoes

Bon appétit!

Voila French Bistro 

10135 East Via Linda, Scottsdale AZ 85258

(480) 614.5600