
Between 6 and 12 October, the capital of São Paulo will host, for the first time, the São Paulo Food Film Fest – First Film and Gastronomy Festival, which marks the month of food. The program will feature 48 films from different countries, including fictional classics and documentaries. All this related to food on the big screen. Come with us to understand how cinema can have everything to do with this selection French dishes.
So that the audience does not get their mouth watering only after seeing the film “Babette’s Banquet”“, which celebrates 35 years in 2022, has selected Guia da Cozinha 7 recipes representing the best of French gastronomy. Gather the ingredients, follow the recipes and enjoy your meal!
Coq au Vin

Time: 1 hour
Performance: 4 servings
Difficulty: easy
Ingredients Coq au vin
- 3 sprigs of fresh thyme
- 5 sprigs of parsley
- 4 slices of chopped bacon
- 4 skinless chicken thighs
- 3 skinless chicken thighs
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 chopped onion
- 3 carrots cut into strips
- 2 crushed cloves of garlic
- 2 tablespoons of tomato paste
- 3 tablespoons of wheat flour
- 1 1/2 glass of dry red wine
- 1 chicken cube
- 2 cups of boiling water (tea)
Method of preparation
With the culinary twine, tie the thyme and parsley together and set aside. In a skillet, over medium heat, sauté the bacon in its own fat until golden brown. Remove the bacon, set aside and sauté the seasoned chicken with salt and pepper in the fat that has formed in the pan. Remove the chicken and set aside.
Add the onion, carrot, garlic and cook for 4 minutes. Then add the tomato paste, sprinkle with flour and cook for another minute, stirring. Add the wine, the chicken stock dissolved in boiling water, the chicken, the aromatic herbs and bring to the boil.
Lower the heat, cover and cook for another 10 minutes. Then, uncover the pan and cook for another 5 minutes or until the chicken begins to come loose from the bone. Add the bacon kept aside, remove the aromatic herbs and, if desired, serve with potatoes and carrots.
madeleine with orange

Time: 1h (+ 1h30 rest)
Performance: 30 units
Difficulty: medium
Orange Madeleine ingredients
- 2 eggs
- 1/3 cup of granulated sugar
- 2 tablespoons of honey
- 1 cup (tea) of wheat flour
- 1 tablespoon of cornstarch
- 1/2 teaspoon of baking powder
- 4 tablespoons of sour cream
- 4 tablespoons of orange juice
- Zest of 1 orange
- 1 pinch of salt
- 2/3 cup butter (melted)
- butter for greasing
- Orange peel for sprinkling
Roof
- 1 cup powdered sugar (powdered sugar)
- 3 tablespoons of water (approx.)
Method of preparation
In a bowl put the eggs, sugar, honey and beat well with a spoon. Add the sifted flour and starch, baking powder, sour cream, juice, orange zest, salt and mix until smooth.
Then cover with cling film and refrigerate for 1 hour. Remove from the oven and mix with the butter until it is incorporated. Divide the dough into buttered madeleine molds.
Bake in a preheated oven (160 ° C) for 15 minutes or until lightly browned. After letting it cool, unmold. Mix the sugar with the water to form a syrup. Dip half of the biscuits in the syrup, sprinkle with the orange zest and leave to rest on baking paper for 30 minutes. Now just serve.
Croque Monsieur

Time: 40 min
Performance: 4 servings
Difficulty: easy
Ingredients for croque monsieur
- 8 slices of bread
- 4 slices of ham
- 4 slices of gruyere
- 150 g of grated Gruyere cheese
Sauce
- 1 tablespoon of butter
- 1 tablespoon of wheat flour
- Salt and nutmeg to taste
- 1 cup (tea) of milk
- 1/3 cup (tea) of cream
Method of preparation
For the sauce, put the butter in a pan and melt it over medium heat. Add the flour and fry until it turns yellow. Add the milk a little at a time, stirring constantly, until it has thickened. Season with salt and nutmeg and turn off the heat. Then add the cream and set aside. Toast the slices of bread in a non-stick pan over high heat. Reserve. To assemble, lay a slice of bread, sprinkle with a spoonful of bechamel and place a slice of ham and a slice of gruyere. Finish with another slice of bread, a spoonful of bechamel and sprinkle with grated Gruyere cheese. Put in a pan, side by side. Then take to a medium oven, preheated, for 15 minutes or until it sets.
creme brulee

Time: 1h20 (+ 4h in the fridge)
Performance: 6 units
Difficulty: easy
Creme brûlée ingredients
- 500 g fresh cream
- 1 can of condensed milk
- 6 gems
- 1 tablespoon of vanilla essence
- 1 tablespoon of cornstarch
- Refined sugar for sprinkling
Method of preparation
In a bowl, mix the fresh cream, condensed milk, egg yolks, essence and corn starch until smooth. Divide into individual refractory pans and take to a low, preheated oven in a bain marie for 40 minutes or until solidified. Then take out of the oven, let cool and refrigerate for 4 hours. Sprinkle with sugar and pass the torch over the surface, being careful not to burn. Serve immediately.
mini croissant

Time: 1h30 (+ 30min rest)
Performance: 50 units
Difficulty: easy
ingredients for mini croissants
- 15 g of fresh yeast
- 1 cup (tea) of warm water
- 1 tablespoon of sugar
- 5 tablespoons of butter
- 1 cube of crumbled vegetable broth
- 4 cups of flour (wheat)
- 200 g of sliced ham
- 200 g of sliced mozzarella
- oregano to sprinkle
- margarine to grease
- 1 egg for brushing
Method of preparation
Mix the yeast with water, sugar, butter and vegetable broth. Add the flour and mix well with your hands until you get a soft dough. Cover and let it rest for 30 minutes. Then open the dough with a rolling pin, cut into triangles and roll up starting from the longest side, with a piece of ham and a piece of mozzarella. Place in a greased roast, brush the surface with egg, sprinkle with oregano and take to a preheated medium oven for 25 minutes, or until golden brown.
Macaron

Time: 1h40 (+ 25min rest)
Performance: 78 units
Difficulty: hard
macarons ingredients
Pasta
- 2 cups of powdered sugar
- 2 and 1/2 cups (tea) of almond flour
- 1 1/2 cups (tea) of sugar
- 2 large egg whites
- 1/2 cup (tea) of water
- 7 drops of pistachio green gel food coloring
- 7 drops of yolk yellow gel food coloring
- 2 large egg whites in firm snow
- 7 drops of pink gel food coloring
- oil for greasing
Truffle with chocolate and pistachio
- 100 g of chopped pistachios
- 1 can of condensed milk
- 3 tablespoons of canned cream
Brigadeiro of the Sicilian lemon
- 2 tablespoons of lemon zest
- 1 can of condensed milk
- 3 tablespoons of canned cream
brigadeiro of raspberries
- 3 tablespoons of strawberry jam
- 1 can of condensed milk
- 3 tablespoons of canned cream
Method of preparation
Prepare the three Brigades and keep them aside until filling. For the pistachio brigadeiro (green macarons), place the chopped pistachios and condensed milk in the pan, put over medium heat, stirring until it starts to come off the pan. Turn off the heat and add the cream.
For the Sicilian lemon brigadeiro (yellow macarons), pan the Sicilian lemon zest and condensed milk, put over medium heat, stirring until it starts to come out of the pan. Turn off the heat and add the cream.
For the strawberry brigadeiro (pink macarons), put the raspberry jam and condensed milk in the pan, put on medium heat, stirring, until it starts to come off the pan. Turn off the heat and add the cream.
For the dough, mix the icing sugar with the almond flour and the unbeaten egg whites until a smooth dough is formed. Reserve. Then, in a pan, boil the sugar with the water, over medium heat, until you get a thick syrup. In the mixer, pour a drizzle over the whipped egg whites until stiff and continue whisking until it cools. Gently add to the set aside mixture until smooth.
Divide the dough into three parts, and in each part, add a color of gel dye until the desired shade is obtained. Let it rest for 5 minutes. Put the dough in a pastry bag equipped with a medium pearl nozzle and form balls of 3 cm in diameter on an upside-down rectangular pan, greased and lined with parchment paper. Leave to rest for 20 minutes. Repeat the operation with the other two masses.
Place in a preheated oven for 13 minutes, with the door ajar, being careful not to let it brown. Remove from the oven and allow to cool completely before removing from the paper. Form casadinhos united with their respective brigades.
Salmon tartare with avocado

Salmon tartare with avocado – Photo: Guia da Cozinha
Time: 30 minutes
Performance: 6 servings
Difficulty: easy
Ingredients for salmon tartare with avocado
- 400 g skinless salmon fillet, cut into cubes
- 1 red onion, grated and squeezed
- 1 seedless cucumber, cut into cubes
- 3 tablespoons of oil
- 2 tablespoons of chopped capers
- 1 teaspoon of horseradish (horseradish)
- 1 teaspoon chopped canned ginger
- 2 tablespoons of soy sauce
- Salt, white pepper and chopped chives to taste
- 2 small diced ripe avocados
- 1 lemon juice
Method of preparation
In a bowl combine the salmon, onion, cucumber, olive oil, capers, horseradish, ginger and soy sauce. Then season with salt, pepper and chives. Reserve. In another bowl, mix the avocado with the lemon juice. Season with salt and set aside. Then assemble the individual plates in circles of 8 cm in diameter. Place the salmon in the middle of the rim and garnish with the avocado. Unmold, carefully removing the edge. Serve with a leaf salad.
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Source: Terra

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.