This is THE BEST french cookbook that I've found so far. It has beautiful photography and the recipes are wonderful. There is a section on chocolate that has some of the best desserts ever. My favorite recipe comes from this book so I've decided to post it so you all can enjoy! Its a great meal with some grape juice and mini quiches.
Warm Tuna and Potato Salad Serves 6
For the dressing
2 shallots, finely diced
3 tablespoons white wine vinegar
2 tablespoons grainy mustard
sea salt, to taste
Freshly ground black pepper, to taste
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 pound small red potatoes
6 ounces thin green beans, trimmed
olive oil for the pan
8 ounces of cherry tomatoes
6 ounces tuna in olive oil, drained
4 salt packed anchovies, filleted and cut
into thin strips
1 large bunch of basil
For the dressing, put the shallots, vinegar, mustard, salt,
pepper into jar with a tight-fitting lid and shake vigorously again.
Shake well before using.
Gently cook the potatoes in their skins in a saucepan of
lightly salted simmering water for 20 minutes.
Drain the potatoes, cut them in half , and place them in
a salad bowl. Pour the dressing over and toss to coat the warm
Meanwhile, heat the oven to 400 F. Lightly brush a
baking sheet with the olive oil. Toss the cherry tomatoes in
oil to coat them and roast for 10 min. Add the hot tomatoes
to the potatoes and green beans.
Flake and add the tuna along with the anchovy strips
and gently mix. Tear up the basil, scatter it over the salad,
and serve at once.