Featured Recipes French Poultry

French Lemon Chicken with Couscous and Crispy Almond Filo Wrapped Asparagus

This recipe comes from Brasserie JO’s Executive Chef Nicholas Calias who knows a thing or deux about the French way of cooking and eating.


  • 4 Chicken Thighs
  • .5 bottle White Wine
  • .5 each Onion
  • 1 Julienne Red Pepper
  • 1 oz. Turmeric
  • 1 oz. Garlic
  • 3 sprigs Fresh Thyme
  • 1 quart Chicken Stock
  • Salt & Pepper to taste
  • 1 oz. Saffron
  • 2 oz. Olives
  • 2 oz. Lemon Juice
  • 2 Fresh Lemons
  • 1 oz. Parsley
  • 1 oz. Cumin
  • Flour as needed


  • Season chicken with cumin, turmeric, a little bit of oil, fresh lemons, salt and pepper and let rest for one hour.
  • Dredge in flour and sear
  • Add onions, garlic, saffron, peppers.
  • Deglaze with wine and lemon
  • Add chicken stock and braise.
  • When chicken is tender add olives and parsley.



  • 2 oz. Diced Red Onion
  • 2 oz. Diced Red Pepper
  • 2 oz. Chopped Parsley, Cilantro
  • 4 oz. Couscous
  • Chicken Stock as needed


  • Sauté vegetables, add herbs and set aside.
  • Boil Chicken Stock; pour over couscous and cover.
  • Allow to steam until tender.
  • Fluff couscous, add vegetable mix, oil, salt & pepper, toasted almonds.

Asparagus in Filo

  • Wrap blanched asparagus in strips of filo
  • Coat in butter and top with chopped almonds
  • Bake at 350 degrees until filo is golden.
Boston Restaurants Entree/Dinner Featured Recipes French Origins Recipe Sources

Classic French-style Fondue

Fondue Sundays are back at Beacon Hill Hotel & Bistro. During regular business hours every Sunday through the Spring we will be serving French-style Fondue that can be shared as an appetizer or enjoyed as an entree. Here is the recipe that uses Bergkäse, Emmentaler, and Gruyére cheeses.


  • 3 oz. dry white wine (we use Domaine Giachino Abymes from Savoie in eastern France
  • Pinch of kosher salt
  • 2 grinds of white pepper from a mill
  • 5 passes of fresh ground nutmeg
  • 2 oz. Bergkäse Alpenblumer, grated
  • 2 oz. Emmentaler, grated
  • 2 oz. Gruyére Vieux, grated
  • 1 glove garlic, minced
  • 1 tsp Kirschwasser (German fruit brandy)
  • 1/2 tsp. corn starch


  1. Make a slurry with the Kirschwasser and the cornstarch. It should be thick, but pourable. Use more or less Kirschwasser to get a consistency you like. Set at the ready, next to the stove.
  2. In an enameled cast iron fondue pot, add the wine, salt, pepper and nutmeg. Bring to a boil and add the grated cheese all at once.
  3. Whisk over heat until the cheese has melted.
  4. Add the minced garlic.
  5. Whisk in your slurry, a little at a time, until the fondue has a pleasant texture.  Adjust the seasoning and serve hot.
Boston Restaurants Entree/Dinner French Meals Origins Recipe Sources Steak/beef

Roasted Rib-Eye with Roquefort Cream Sauce

Steak frites are a simple classic that can be done a multitude of ways. Often the steak is served well seasoned without an accompanying sauce, other classic recipes tend to simply reduce the pan drippings with some butter and pour the resulting sauce over the finished steak. This preparation highlights a hearty sauce made from Roquefort, which is a blue cheese from the south of France that is typically aged for around three months. It is creamy and sharp, which brilliantly enhances the a high quality rib eye.

By using a heavy, cast iron skillet you will maximize the amount of flavor in the steak; a simple, hefty dose of salt and cracked pepper is morphed into a delicious crust that a non-stick pan simply cannot provide. This recipe yields two substantial dinners and can easily be shared between many people if being prepared with a number of other dishes.



  • 2, 8 oz. rib eye steaks cut 1” thick
  • ½ cup finely diced shallots
  • 1 stick salted butter
  • 1 cup Roquefort cheese
  • 2 cups heavy cream or whipping cream
  • 1 large, Idaho potato
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 2 tbsp. olive oil
  • Kosher salt and course black pepper


  1. Cut potato into thick, log cabin-shaped pieces.
  2. Either ‘blanch’ in 250° fryer or bake covered until fork tender. Set aside
  3. Sauté shallots in frothy butter and deglaze with cup of white wine in medium saucepan.
  4. Add one cup of chicken stock, reduce.
  5. Add two cups of whipping cream; reduce until thick, set aside.
  6. Generously cover steaks in salt and black pepper.
  7. In a heavy bottomed cast iron pan, heat until med high to high heat.
  8.  Add approx. 2 tbsp. olive oil and sear steaks on each side for about 5 minutes each side. – Steaks
    should have a tender crust.
  9. After searing steaks on one side, flip over and add one tbsp. of whole butter.
  10. Turn off heat and let steaks rest in pan.
  11. Refry frites in either a hot fryer or broiler until golden brown.
  12. Arrange in a log cabin-style on one side of a plate.
  13. Place steak on other side.
  14. Finish cream sauce by adding blue cheese at the end, spoon sauce over steaks.


Appetizers Featured Recipes French

Cauliflower Gratin

Cauliflower Gratin from Raymond Ost, chef and owner of Sandrine’s Bistro in Cambridge


  • one large head of cauliflower, broken into small florets, blanched al dente and drained
  • ½ lb. emmenthal (swiss cheese), sliced thin
  • ½ lb. smoked ham, sliced thin
  • 4 oz. butter
  • ½ cup flour
  • 2 cups whole milk
  • ½ tsp. nutmeg
  • salt and pepper to taste

Cooking instructions

  1. Melt butter in a heavy saucepan, and whisk in flour until a thick paste is formed.
  2. Whisk in milk into until the sauce thickens, being careful not to scorch the bottom.
  3. When bechamel sauce fully thickens, add spices.
  4. Place blanched cauliflower into bottom of greased , one-quart casserole, top with 2/3 of the bechamel sauce.
  5. Shingle the ham and emmenthal cheese slices on top of the sauce.
  6. Top with remaining 1/3 of the bechamel.
  7. Bake in a pre-heated, 350° oven until cheese begins to melt and bechamel is bubbling.
  8. Serve hot.
Appetizers French Seafood

Mussels Bouillabaisse

Mussels Bouillabaisse from Raymond Ost, chef and owner of Sandrine’s Bistro in Harvard Square in Cambridge.


  • 3 P.E.I. Mussels
  • 1/2 Pound Butter
  • 6 Large Tomatoes (Quartered)
  • 2 Green Peppers, julienne
  • 2 Red Peppers, julienne
  • 2 Fennel Bulbs, julienne
  • 2 Spanish Onions, julienne
  • 4 Cloves garlic, crushed
  • 4 Cup Dry White Wine
  • 2 Cup Tomato Paste
  • 1 Gallon Fish Stock or Clam Juice
  • 1 Pinch Saffron

Cooking instructions:

  1. Sauté the tomatoes, peppers, fennel and onions in the butter until tender.
  2. Add the garlic, tomato paste and white wine and cook for 10 minutes.
  3. Add the fish stock or clam juice and simmer for 1 hour.
  4. Add the mussels and saffron and simmer just until the mussels open, then add salt and pepper to taste.
Featured Recipes French Steak/beef

Steak Frites, Oui!

Enjoy Steak Frites, Oui! a Bostonian spin on a French-inspired dish from Chef Rebecca Newell of The Beehive in the South End. Now you can make them on your own!


  • 1 12 oz ribeye, or any cut will do!
  • 2 Tablespoon Chopped shallots
  • 1 Cup Cognac
  • 1 Tablespoon Green peppercorns
  • 1 Cup Veal stock or beef stock
  • 1 Sprig of thyme
  • 5 Tablespoon Unsalted butter
  • Cornichons
  • 2 Idaho potatoes, sliced into French fry cut
  • 2 Quarts canola oil

Cooking instructions:

  1. In a large skillet, add two tablespoons of the butter and brown.
  2. Season steak on both sides with salt and cracked pepper.
  3. Place steak in brown butter until a crust is formed, about 4 minutes on one sides. Flip and repeat — 3-4 minute sear.
  4. Place in oven and cook for 2-3 minutes for a medium rare, 4-5 for medium, 5-7 for med-well.
  5. Pull steak out of the oven and rest in a cool place for 5 minutes.
  6. In the same pan you used to cook the steak, add shallots and sauté over medium heat.
  7. Remove from heat and add cognac. Flambé gently.
  8. Add thyme, veal stock and reduce almost all the way. Whisk in cold cubed butter.
  9. Cut potatoes into French fries in place in boiling salty water. Cook for 3 minutes. Drain and place on a towel.
  10. Heat up canola oil in pot. Place French fries in hot oil and cook for 4-6 minutes until crispy. Pull out of the oil using a spider or slotted spoon. Season with salt and pepper.
  11. Place fries on the plate with steak and sauce! Bon appetite!