21 bouquet garni recipes

Classic French gribiche sauce with Dijon mustard, red wine vinegar, capers, cornichons, and hard-boiled eggs. Served alongside slow-simmered beef shank medallions and steamed baby leeks.

Steelhead fillet Bonne Femme: poached in fish fumet, blanketed in white wine sauce and sauteed mushrooms, glazed with hollandaise under the broiler. A classic French seafood preparation.

Bay scallops poached in white wine with a bouquet garni, then draped in a velvety Dijon mustard and butter sauce with capers. A refined French classic from the Savoie region.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Classic French veal stew with shoulder cubes browned in butter, braised in white wine and broth with a bouquet garni. Fork-tender and rich, served over rice, polenta, or potatoes.