Recipe Collections

French roast recipes

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.

The Gourmet Traveller Team

Frederic Lucano

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.

Stéphane Reynaud: 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”)

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”)

PHOTOGRAPH FREDERIC LUCANO

Potato gratin boulanger

Gratin de pommes de terre boulanger (potato gratin boulanger)

Gratin de pommes de terre boulanger (potato gratin boulanger)

Gratin de pommes de terre boulanger (potato gratin boulanger)

PHOTOGRAPH FREDERIC LUCANO

Stéphane Reynaud: Lapin rôti à la Lyonnaise (Lyonnaise-style roast rabbit)

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

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

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

PHOTOGRAPH FREDERIC LUCANO

Stéphane Reynaud: 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)

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)

PHOTOGRAPH FREDERIC LUCANO

Stéphane Reynaud: Rôti de saumon aux crevettes (Roast salmon with prawns)

Rôti de saumon aux crevettes (Roast salmon with prawns)

Rôti de saumon aux crevettes (Roast salmon with prawns)

Rôti de saumon aux crevettes (Roast salmon with prawns)

PHOTOGRAPH FREDERIC LUCANO

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

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

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

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

PHOTOGRAPH FREDERIC LUCANO

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

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

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

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

PHOTOGRAPH FREDERIC LUCANO

Stéphane Reynaud: Filet de boeuf piqué d’ail aux escargots (garlic-studded fillet of beef with snails)

Filet de boeuf piqué d’ail aux escargots

Filet de boeuf piqué d’ail aux escargots

Filet de boeuf piqué d’ail aux escargots

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.