♥︎Cod & celeriac brandade

For ➋ 

400 cod fillets without skin or bones, in equal pieces* 

500 g celeriac, peeled, in small pieces (3 x 3 cm) 

6 cloves garlic, peeled 

small bush of fresh thyme 

25 cl fish stock 

olive oil 

Mix the celeriac and garlic in a pan, cover with fish stock. Cover and cook for 15 m. 

Add the cod, and poach for 5 m. 

Scoop the fish, celeriac and garlic out of the stock and mash them in an oven dish. Add a dash of olive oil, pepper and sea salt. 

Place the dish in a preheated oven at 180°C for 5 m. 

If necessary, grill for 1-2 m to brown a bit. 

*Or sea bream. Or  dried stockfish soaked in milk.

Easy pistou

For ➍

80 g pine nuts

40 g basil

1 garlic clove, finely chopped

10-12.5 cl olive oil

Toast the pine nuts in a dry frying pan until they are nicely browned. 

Set aside 12 basil leaves. 

Place the rest of the basil leaves, garlic and half the pine nuts in the bowl of the food processor and pulse a few times. While the machine is running, pour in as much oil as needed for a runny sauce in a trickle. Taste and season the pistou with salt and pepper.

Easy clafoutis

For ➏-➑

30 g unsalted butter*

400 g cherries, pitted**

75 g wheat flour***

1 pinch of salt

65 g white caster sugar****

3 medium eggs

30 cl whole milk*****

2 tbs powdered sugar

Preheat the oven to 190 °C. Melt the butter in a saucepan over low heat, stirring frequently. Grease the cake tin (Ø 24 cm) with some extra (not melted) butter. Sprinkle with some flour.

If necessary, pit the cherries and divide them over the cake tin. Sift the flour into a bowl and mix in the salt and sugar. Beat in the eggs, followed by the milk and melted butter, until no lumps remain.

Pour the batter over the cherries. Bake the clafoutis in the center of the oven for 30 m until done and golden brown. 

Remove the mold from the oven and sprinkle the clafoutis with the icing sugar. 

Serve warm.

*replace with vegetable butter or oil

**Unpitted cherries release less moisture

***Replace 25 g with almond flour

**** Replace with sugar substitute

***** Replace if necessary. by lactose-free milk or vegetable variant

Poulet au fenouil (French fennel chicken)

For ➍
800 g boneless skin-on chicken thighs
1 ts salt
black pepper to taste
2 tbs flour
1 tbs olive oil
2 cloves garlic, minced
1 medium red onion, sliced
baby fennel, trimmed & halved lengthwise (reserve any leaves for garnish)
1 bay leaf
25 cl dry white wine (like sauvignon blanc)
2 tbs crème fraîche*

Cut chicken into manageable pieces (10x10 cm).
Sprinkle the salt and pepper onto both sides of the chicken. Then dust evenly with the flour.
Heat the olive oil over medium-high heat in a heavy bottomed pot such as a Dutch oven. When the oil is hot, add the chicken, skin-side down in a single layer (if all the chicken doesn't fit, divide it into two batches to brown). Let the chicken brown undisturbed until a brown crust forms on the bottom, about 4-5 m).
Flip the chicken and brown the other side (another 4-5 m). Transfer the browned chicken to a bowl and repeat with the rest of the chicken if necessary.
Add the garlic to the pot and sauté until fragrant.
Add the onions, fennel and bay leaf to the pot and then add the wine. Return the chicken to the pot. Partially cover with a lid and braise over low heat. Check the chicken after 20 m, if there is still a lot of liquid in the pot, continue cooking for another 10-15 m until the chicken is tender and the liquid has reduced to a thick sauce.
Add the crème fraîche to a small bowl and whisk in some of the hot braising liquid. This step tempers the crème fraîche and prevents it from curdling. Pour this tempered crème fraîche back into the pot and stir to combine.
Serve the chicken with some chopped fennel leaves.

*Replace with yogurt

Poulet Père Lathuille (Paris sautéed chicken fricassé with artichokes)

For ➏
1 Gâtinais chicken
3 flat parsley sprigs
20 g butter
crust:
300 g (or 3) Agria potatoes
3 globe artichokes
50 cl groundnut oil
30 g clarified butter
garnish:
50 g butter
1 bulb young garlic
1 bundle scallions
25 cl milk
100 g T55 flour

Remove the legs and breasts from the chicken, cut them into small pieces. Make a chicken stock with the carcass. Chop the parsley. In a sauté pan, brown the chicken pieces in butter. Drain, deglaze with a little chicken stock and add the parsley. Set aside.
Wash and peel the potatoes. Prepare the artichokes. Cut the potatoes and artichokes with a mandolin into 3 mm thick slices, and shape into 3 cm-diameter circles with a pastry cutter. Blanch the artichokes in boiling salted water and cool immediately. Brown the potatoes in a deep-fat fryer at 140°C and drain them on a clean cloth.
Line a 18 x 6 cm (copper) mould with overlapping alternate slices of potato and artichoke, and add the chicken pieces.
Fill up the mould with clarified butter and leave to stand for 5 m in the fridge.
Immerse the mould in an oil bath, and leave to cook for 10 m at 180°C until it turns a beautiful blonde colour.
In a pan, confit the garlic gloves in butter. Cut the scallions into 3 mm thick slices with a mandolin.
Plunge the scalllion slices in milk, drain, coat with flour and fry them at 140°C.
Place the chicken dish in the middle of the plate and decorate with scallion rings and garlic cloves. Pour over the chicken stock.

This recipe of chicken with potatoes and artichokes reminds us that Paris and its surroundings were once full of artichokes. It was created in 1765, by a cook named Lathuille, who ran a Parisian guinguette. This establishment, located near the barrier of Clichy, was known for its sautéed chicken, but also for its tripes in the fashion of Caen and a cellar with excellent wines. On March 30, 1814, during the fall of the Empire, Marshal Moncey installed his command post there, in a show of honour against the coalition armies. Père Lathuille distributed all his provisions and bottles to the French soldiers, so that the enemy could not take them. This 'patriotic' act contributed to the success of his restaurant once peace returned. In 1906, the guinguette became a café-concert. These days, number 7 avenue de Clichy, the former grande rue des Batignolles, houses a movie theatre, le Cinéma des Cinéastes.
Use the easier variation recipe with mushrooms.

Poulet Père Lathuille (quick Paris sautéed chicken fricassé)

For ➍-➏
500 g firm potatoes
2 tbs peanut oil
4 chicken legs (drumstick and thighs)
20 g butter
1 dl of chicken stock
250 g white Paris mushrooms*
3 sprigs flat parsley
salt & pepper

Pre-heat the oven at 210°C.
Peel the potatoes, rinse them and cut them in thin slices.
Oil the bottom and sides of a 24 cm pan, and fill it with potatoes in several layers, salting between layers.
Slip in the oven and cook for about 30 m, until the potatoes are golden brown.
Remove the skin from the chicken legs and cut the flesh into large cubes.
Cook the mushrooms cut in 2 or 4, in the sauté pan and set aside.
Brown the chicken pieces in a frying pan, in butter, salt and pepper.
put aside. Pour the stock in the pan and deglaze the cooking juices.
Put the chicken pieces in the pan again and add the parsley by stripping.
Let simmer for 10 m.
When the potatoes are golden brown, add the chicken and mushrooms to the pan.
Turn over on a plate and serve hot.

*Or use artichokes as in the original recipe.

This is a quick and easy version of a classic Paris dish.
The original recipe of chicken with potatoes and artichokes reminds us that Paris and its surroundings were once full of artichokes. It remains attached to a Parisian guinguette, created in 1765. This establishment, located near the barrier of Clichy, outside the city walls, was known for its sautéed chicken, but also for its tripes in the fashion of Caen and a cellar with excellent wines. On March 30, 1814, during the fall of the Empire, Marshal Moncey installed his command post there, in a show of honour against the coalition armies. Père Lathuille distributed all his provisions and bottles to the French soldiers, so that the enemy could not take them. This "patriotic" act will contribute to the success of his restaurant once peace returns. In 1906, the guinguette became a café-concert. These days, number 7 avenue de Clichy (the former grande rue des Batignolles, houses a movie theatre, le Cinéma des Cinéastes.
Manet painted the guingette in 1880./blockquote>

Pistou

For ➍
2 cloves garlic
1 nice handful basil leaves
3 to 4 tbs olive oil
salt & pepper
1-2 tbs grated cheese (f.i. Gruyère)*

Peel the cloves of garlic. Cut them in half, then put them in a mortar. Start pounding.
Add the basil leaves little by little while continuing to pound until you get an ointment.
Add the finely grated cheese*, if you have chosen to use it, while continuing to pound.
Add olive oil always by continuing to pound, you must keep this consistency of ointment, it should not be bathed in oil.
Pistou can be used in the famous soup with pesto, or in sauce in a pasta dish, or as such on grilled toast as an aperitif.
For preservation, you can completely freeze the pesto, the easiest remaining in ice cube trays.The advantage is the ease of dosing without having to thaw everything. Garlic loses some of its strength after thawing however.

*Optional

French Japanese cheesecake

For ➍ cakes
180 g milk
260 g Philadelphia cream cheese
240 g egg yolk
4 g zest of lime
80 g patisserie flour (T45)
80 g potato starch
530 g egg white
160 g granulated sugar
butter

Heat the milk with the Philadelphia, add the egg yolk and the lime zest.
Sift the flour and the potato starch, stir into the milk mixture. Beat the egg whites with the gradually added sugar into meringue. Gently stir it into the milk preparation.
Butter 4 small baking tins, sprinkle with flour. Fill each dish with 400 g of the batter, bake for 90 m at 140°C.
Remove from the mold, immediately cover with kitchen foil.

A variation on Japanse cheesecake by French chef Yannick Alléno.
Classic Japanese cheesecake recipes here.

Ersatz Flammkuchen

for ➊ portion
1 small tortilla / wrap (corn pancake)
30 g light cream cheese
2 medium-sized scallions, in rings
75 g cooked ham *

Pre-heat the oven to 190°C.
Brush the wrap with cream cheese. Sprinkle the scallions over the wrap, together with the ham.
Place on a baking tray lined with baking paper. Bake 10 m in the oven.
Serve with a small salad.

*Vary ingredients, e.g. smoked ham, tomatoes ...

Fresh tuna & salade niçoise (French Riviera salad)

For ➏
400 g green beans, trimmed
750 g small potatoes
vegetable oil for brushing
20 g drained bottled capers
400 g lettuce (2 heads), leaves separated & large ones torn into pieces
1 bunch cherry tomatoes
100 g small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tbs fresh parsley & basil, finely chopped
750 g (2,5 cm thick) tuna steaks*
ice-bowl with ice-cubes
20-25 cl (or 10 tbs for the salad +10 tbs for (optional) extra) salade niçoise dressing**

Cook beans in boiling salted water 3 to 4 m. Transfer to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer 15 to 20 m, then drain. Halve potatoes while still warm (peel if desired) and toss with 2 tbs dressing in a bowl, then cool.
Prepare grill for cooking.
Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in centre, 6 to 8 m in total. Let tuna stand for 3 minutes, then break into large pieces. Put tuna on a large platter and drizzle with 2 to 3 tbs dressing and top with capers.< Add potatoes to platter with tuna. Drain beans and pat dry. Toss beans in bowl with 1 tbs dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tbs dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tbs dressing and salt and pepper to taste, then transfer to platter. Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

*You can do a light salad without the tuna. If you must, you can use canned tuna. If you prefer fully cooked tuna, try the marinating tuna recipe.
**Or try a lemon & mustard vinaigrette.

The salade was named niçoise by tourists, and originally meant a typical salad of the region, consisting mainly of tomatoes and olive oil. It became popular in the 60's, when scarcely clad, tan-hungry tourists from all over Europe were drawn to the French Riviera. The discussion thrives on about the original recipe of la sallada nissarda, mainly omitting green beans and potatoes from the now widely spread recipe.
The city of Nice is only a part of France since 1860. Before the treaty, it went its own way, mostly with Sardinian and Italian allies and influences, tough it was occupied by French (and Spanish) armies before. The Italian freedom fighter Garibaldi, born in Nice, tried to make it a part of Italy.
Picture in salade niçoise dressing shows the fishing nets on the beach of late 19th century Nice.
Read more Provençal recipes: salade niçoise dressing, Provençal garlic sauce, old-fashioned salade niçoise, Saint-Tropez (Provençal) chicken.

Salade niçoise dressing

For ➏*
10 cl red-wine vinegar
2 ½ tbs minced shallot
2 ts French mustard
1 large garlic clove, minced & mashed to a paste with ½ ts salt
½ ts anchovy paste (or mince a few anchovy)
25 cl extra-virgin olive oil
1 ½ tbs minced fresh thyme
1 ½ tbs finely chopped fresh basil

Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well. Add oil slowly. Whisk in thyme, basil, and salt and pepper to taste.

Serve with fresh tuna & salade niçoise .

*It is quite difficult to get the dressing right with smaller quantities. Make some more and put in the fridge, keeping the salad ingredients apart, or take ⅓ of quantities for 2.

Read more Provençal recipes: fresh tuna & salade niçoise , Provençal garlic sauce, old-fashioned salade niçoise, Saint-Tropez (Provençal) chicken.

Dry ratatouille

For ➍
1-2 zucchini, cubed
800 g potatoes
1 onion, chopped
100 g mushrooms, wedges
1-2 cloves of garlic, finely chopped
3 sprigs thyme
1 slender leek, coarse rings
3 tomatoes, in coarse pieces
5 sprigs basil, chopped, + some loose leaves.
100 g spicy cheese(s)*, grated

Sprinkle salt over the zucchini. Let sweat for 10 m. Dab dry.
Cook the potatoes.
Fry the onion in oil. Add mushrooms and garlic. Cook 2 m on high heat.
Add the zucchini, thyme, and, after 2 m, the leek. Stir constantly. When everything shines, add the tomatoes. Bake 2 m. Season with pepper, salt and basil.
Mash the potatoes coarsely, with some oil. Divide ⅔ over an oven dish. Add pepper and salt. Divide the vegetables over it. Spread a little cheese over it. Cover with the rest of the potatoes. Add more pepper.
Sprinkle with cheese. Grate under the grill or in a 200°C oven.
Serve with some loose leaves of basil.

*Like Parmigiano or Pecorino, or Gruyère.

The ingredients of a classic ratatouille used in a non-sauce main course recipe by Dutch cook Mari Maris.

Crab claws with fennel & tomatoes

For ➍
900 g cooked crab claws
1 fennel
400 g cherry tomatoes
2 spring onions
2 shallots
2 dl vermouth
2 dl white wine
3.8 dl of fish stock
2 tablespoons of olive oil
1 garlic clove
1 sprig of fresh thyme
2 leaves of laurel

Slice the fennel and the spring onions. Press the clove of garlic. Shred the shallots and stew them in the olive oil. Add the fennel along with the crushed clove of garlic. Cook for 10 m until everything is soft. Add the thyme and bay leaves and extinguish with the vermouth, white wine and fish stock. Add the cherry tomatoes and allow to cook for 10 m. Add the crab claws and let it get hot for a while.
Finish with the spring onion and serve.

French apple cake

For ➑
95 g household flour
¾ tsp baking powder
a pinch of salt
4 large apples, preferably from a different species (Boskoop or Elstar),peeled & quartered
2 large eggs (or three small ones)
150 g sugar
½ tsp vanilla extract
115 g unsalted butter, melted & cooled
3 tbs rum
20 cm cake tin

Preheat the oven to 175°C.
Butter a cake tin of 20 cm.
Mix flour, baking powder and salt thoroughly.
Cut the apple quarters in two, first lengthwise, then again, crosswise.
Beat the eggs until they are frothy with an electric blender. Add the sugar to the eggs, and beat the mixture until it is quite firm.
Add rum and vanilla extract.
Add ½ of the flour mixture, and mix it with the hand..
Add ½ of the butter, and mix it with the hand..
Repeat with the remaining flour and the butter.
Use a rubber spatula to gently mix the apples into the batter. Make sure all the apple pieces have a layer of batter on it.
Pour into the buttered springform pan, and bake for 50 m to an hour.
The top will look golden brown and a knife should come clean out of the cake.
Allow at least 10 m (up to 1 h) cooling in the form. Proceed with a knife around the inside of the mold, to loosen the cake. Place a plate on top of the cake and turn the cake onto the plate, to remove the bottom of the springform pan (it helps again with a knife to cut along the inside of the pan).
Serve warm or cold. With whipped cream if wanted. The cake can be saved for 2 days.

The so-called 'Marie-Hélène French cake recipe' was a hype throughout the world as being the best apple cake recipe ever.

Pithiviers salé (Savoury Loiret chicken & fennel pie)

For ➋ pithiviers (18 cm) , suitable for ➋-➍
2 chicken legs
1 orange pepper, cut into small cubes
1 fennel bulb, cut into thin slices
1 shallot, finely chopped
5-10 cl white wine
1 package fresh puff pastry from the cooling
1 tbs of crème fraîche
2 tbs flat parsley, coarsely chopped
1 egg yolk
1 egg white
dash of milk
pepper & salt to taste

Bake the chicken legs in a pan until golden brown (30-40 m). Let them cool.
Preheat the oven to 200°C.
Heat 1 tbs of olive oil in a pan. Stew the fennel briefly (without browning). Add white wine, so that the fennel is just covered. Season to taste with salt and pepper. Reduce over medium heat.
Pick as much chicken meat from the bones as possible. Be sure to have smaller and larger pieces to get a nice structure in your final pithiviers.
Mix the chicken meat with fennel, pepper, crème fraîche, parsley and egg yolk.
Cut a 18 cm circle and a 20 cm circle from the puff pastry. Fill the small circle with half of the chicken mixture, leaving 1.5 cm on the edge and making it a beautiful mountain. Mix the egg white and a dash of milk with a fork. Brush the mix on the outer edge of the small circle of puff pastry.
Put the big circle on it. Make sure that the 2 circles are properly connected by folding a decorative border or pressing the edge with a fork. Make a pattern from the middle with the back of a knife (or a tooth pick) to the edge and make sure that you do not poke through the puff pastry. Make a hole in the top so that the steam can escape. Brush the whole pie with the egg & milk mixture and put the cake in the preheated oven for 25-30 m.
Serve warm with a fruity red wine.

*Quantities for 2 pithiviers. Adjust for smaller pithiviers (to be used as a starter).
*Use a springform tin for easier baking

A pithivier is a traditional French dish hailing from the town of Pithivier in the Orléans region of France which dates back to the 17th century. Originally pithiviers were made with sweet fillings, namely frangipane, but are now more commonly savoury.

Oeufs en cocotte (eggs in pots)

For ➍
150 g crème fraîche
salt & freshly ground black pepper
pinch nutmeg
handful of chopped dill
4 free-range eggs
red lumpfish roe
small sprigs of dill

Preheat the oven to 180°C.
Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.
Place a heaped tablespoon of crème fraîche in the bottom of a ramekin, followed by a little dill.
Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with three more ramekins.
Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
Bake for 15 m or until the egg yolks are set to your liking.
If you like, finish each serving with a ts of red lumpfish roe and a sprig or two of dill.
Serve it with plenty of crusty bread.

*If you like, you can add chopped mushrooms, ham, smoked salmon or cherry tomatoes after the crème fraîche, or a spoonful of pipérade.
You can also throw in almost anything savoury you find in your fridge. Try swapping the dill for parsley, basil or coriander, or spice things up with a dash of Tabasco or chilli sauce.

Cocotte de poulet au cidre (French chicken stew with cider)

For ➍
1 large chicken, cut in 6
pepper & salt
1 tbs butter or oil
250 g mushrooms, quartered
2 thick slices salted bacon, diced
3 celery stems, diced
50 cl cider
5 sprigs lemon thyme
2 leaves laurel
10 cl cream*
1 tbs mustard
parsley, cut

Heat the butter or oil in a large pot. Add the chicken pieces. Add salt and pepper. Brown lightly. Remove from the pot.
Add the mushrooms, bacon and celery to the pot. Sauté for a few m.
Put the chicken pieces on top. Add the cider. Add the thyme and laurel.
On low fire, cook for 1.5 h**, half covered.
Remove the meat and thicken the sauce. Add the mustard and cream. Add the chicken pieces. Sprinkle with parsley.
Serve with a crispy baguette*** to dip the sauce.

*Use fresh creamed goat cheese (or Philadelphia cheese) instead.
**Reduce cooking time with smaller or fewer pieces to 45-50 m, such as a pair of chicken legs of +/- 500 g.
***Bake or toast slices.

Brandade (Provençal cod puree)

For ➏
750 g dried salted cod*
2 dl cream
3 cloves garlic, crushed
2 dl olive oil
salt & pepper
lemon juice
ciabatta or baguette for crostini
olive oil
fennel, orange & red onion for salad

Soak the salted fish at least 24 h in water that is changed 3 times or more. Put the fish in a saucepan with fresh cold water, bring to a boil, temper heat & poach for 12 m. Drain fish and remove skin and bones (about 500 g cod should remain). Bring garlic, olive oil and cream in a saucepan to the boil. Puree this mixture with the fish in a food processor until smooth. Season with lemon juice and plenty of black pepper. Test whether any salt is needed. Have some bread ready, lightly rubbed with olive oil, lightly browned under the grill for roasting.
Serve lukewarm or cold brandade with some black olives and parsley. Serve with a salad of orange wheels, red onion rings, finely sliced fennel with a dash of olive oil, and maybe a few slices of garlic toast.

*Or use fresh cod filet. Put it in salt overnight. In the morning, rinse the salt away, and soak the cod in cold water for 1h.
*Or make it with milk and some anchovies as in the Venetian bacalla mantecato.

The traditional brandade de morue originated in the town of Nîmes, a popular destination in the Languedoc-Roussillon region of France. The refined Nîmes version of the salt cod, or baccalao, brandade is made with aioli sauce and usually complemented with a leafy salad and garlic toasts, to fully enjoy the typical aromas of the Southern France food and gastronomy.
This typical fish dish from Languedoc Roussillon, made of a refined salt cod puree, is also known as 'cod brandade'. This Southern French speciality received its name from the Provençal word 'brandado', meaning 'things stirred'. Indeed, the Brandade's success is mainly based on a very prolonged stirring of the ingredients.
The original brandade cooking was first introduced into the Southern France gastronomy in 1786, when a fish lover from Nîmes decided to mash salt cod's flesh with garlic, olive oil and a touch of milk or cream. This refined recipe of brandade de morue only became a great success in 1830 thanks to the renowned French cook Durand.
Modern recipes of the cod brandade include a fine potato puree that tops a layer of mashed salt cod. Cooks in the South of France ususally serve this delightful rich dish on its own, with a simple green salad and toasts, crackers or, for a really authentic meal, croutons fried in olive oil.
Nevertheless, cooking the salt cod in a puff pastry or to accompany the brandade with truffles (especially in Nîmes) or lemon juice (in Provence) is now a must in the French gastronomy. The French brandade preparation can also make a fine and tasty ravioli stuffing.

Flourless chocolate & almonds cake

For ➏-➑
115 g bittersweet chocolate, broken into pieces
6 tbs (85 g) butter
85 g sugar
85 g powdered almond, (ground almonds or almond meal)
1 tbs brewed espresso
1 tbs rum
3 eggs, separated

Preheat oven to 145°C. Line the bottom of a spring form cake pan or a tart pan with a removable base, with parchment paper and butter the sides.
Put the chocolate and the butter in a bowl and melt over barely simmering water. Remove from heat and stir in the sugar, almond powder, rum and coffee until smooth. When the mixture has cooled, mix in the egg yolks, one by one.
In a separate bowl, whisk the egg whites to stiff peaks then fold them into the chocolate batter. Pour into the prepared mold and place in the oven for 45 m.
Allow to cool in the cake pan before unmolding. Sprinkle lightly with powdered sugar before serving.

Boulevardier

For ➊
3 cl Campari
3 cl sweet vermouth
4.5 cl bourbon / Bulleit Rye whiskey*

Pour ingredients into a mix glass. Add ice.
Stir until the cocktail is cooled.
Strain in a cooled Martini glass or tumblr. Finish with an orange twist or even an olive. It can be served over ice like a Negroni.

*Change bourbon to 6 cl. The original cocktail used a ⅓/⅓/⅓ part, as in the Negroni, but might be too sweet with the strong Campari.
Change 1 measure of bourbon to 2 measures of rye whiskey, and you get a '1794'. Change the sweet vermouth to a dry one, and you get an 'Old Pal'.

The Boulevardier' was served in the Paris Harry's bar. It appeared in the 1927 bar guide, 'Barflies and Cocktails'. It was the signature drink of Erskine Gwynne, expatriate writer, socialite and nephew of railroad tycoon Alfred Vanderbilt. Gwynne edited a monthly magazine, a sort of Parisian New Yorker, named 'The Boulevardier', obviously, a Negroni with bourbon in lieu of gin. The Negroni, however, would not see print for another 20 years, and Americans had never heard of Campari in 1927.