French roast recipes | Gourmet Traveller

With books such as Pork & Sons and Ripailles, Parisian author and son of a butcher Stéphane Reynaud is fast gaining a reputation for his rustic, fuss-free food. In his most recent book, Rôtis, he shares the French mastery of the oven.

Filet de boeuf rôti en croûte de champignons (roast fillet of beef with mushrooms “en croûte”)

Filet de boeuf rôti en croûte de champignons (roast fillet of beef with mushrooms “en croûte”)

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PHOTOGRAPH FREDERIC LUCANO

Gratin de pommes de terre boulanger (potato gratin boulanger)

Gratin de pommes de terre boulanger (potato gratin boulanger)

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PHOTOGRAPH FREDERIC LUCANO

Lapin rôti à la Lyonnaise (Lyonnaise-style roast rabbit)

Lapin rôti à la Lyonnaise (Lyonnaise-style roast rabbit)

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PHOTOGRAPH FREDERIC LUCANO

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Poulet rôti aux anchois et au romarin (roast chicken with anchovies and rosemary)

Poulet rôti aux anchois et au romarin (roast chicken with anchovies and rosemary)

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PHOTOGRAPH FREDERIC LUCANO

Rôti de saumon aux crevettes (Roast salmon with prawns)

Rôti de saumon aux crevettes (Roast salmon with prawns)

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PHOTOGRAPH FREDERIC LUCANO

Epaule en cocotte de foin (lamb shoulder in a bed of straw)

Epaule en cocotte de foin (lamb shoulder in a bed of straw)

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PHOTOGRAPH FREDERIC LUCANO

Travers rôti, ail grillé (roast spare ribs with toasted garlic)

Travers rôti, ail grillé (roast spare ribs with toasted garlic)

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PHOTOGRAPH FREDERIC LUCANO

Filet de boeuf piqué d’ail aux escargots

Filet de boeuf piqué d’ail aux escargots

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PHOTOGRAPH FREDERIC LUCANO

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Filet de boeuf rôti en croûte de champignons (roast fillet of beef with mushrooms “en croûte”)

Gratin de pommes de terre boulanger (potato gratin boulanger)

Lapin rôti à la Lyonnaise (Lyonnaise-style roast rabbit)

Poulet rôti aux anchois et au romarin (roast chicken with anchovies and rosemary)

Rôti de saumon aux crevettes (Roast salmon with prawns)

Epaule en cocotte de foin (lamb shoulder in a bed of straw)

Travers rôti, ail grillé (roast spare ribs with toasted garlic)

Filet de boeuf piqué d’ail aux escargots

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