Recipes from The Balthazar Cookbook

The Balthazar Cookbook

The Balthazar Cookbook captures that energy, that style, and that cuisine, with recipes for the most-loved and most-accessible French dishes: seafood ranging from the ultra-simple Moules à la Marinière to more ambitious Bouillabaisse; chicken and game favorites that include Coq au Vin and Cassoulet; red-meat classics such as Braised Short Ribs and Blanquette de Veau; sides like the perfect French Fries or sublime Macaroni Gratin; and finales that include Crème Brûlée and Chocolate Pot de Crème. This is the best of French cooking, from one of the best-loved French restaurants in the country.

Two filletes of sole à la meunière in an oval metal dish surrounded by lemon wedges and garnished with parsley.

Sole à la Meunière

Classic bistro cooking at its best. Rustic simplicity that’s still so very elegant, sole à la meunière is complex only in taste. French cuisine at home.

A white dish of macaroni gratin with a fork resting inside.

Macaroni Gratin

This luxe mac and cheese comes in diminutive dishes at hoity-toity Balthazar, though it creates no less comfort scooped straight from a plain old baking dish sitting in the center of the table.

Two whole chickens and whole garlic heads in a cast iron pan

Skillet Roast Chicken

This sassy roast chicken gets its moist meat and ultra-crisp skin from the two-step process of searing it in a skillet then sliding the whole thing in the oven. Simplicity.

Three profiteroles on a plate

Profiteroles

Profiteroles make a rich, elegant dessert. Light puff pastry is filled with vanilla bean ice cream and melted chocolate sauce is drizzled over top.