Tilapia Provencal
Serving Size: 2 Portions

  • ½ lb Tilapia
  • 1 Tbsp Olive Oil
  • Salt & Pepper to taste
  • 5 Plum Tomatoes peeled and chopped
  • 1 tsp Pesto Sauce
  • ½ tsp Garlic and ½ tsp Shallots chopped fine
  • ½ cup white wine
  • Pinch Parsley and Chives chopped fine
  • ½ tsp Butter

Heat sauté pan and add olive oil. Season tilapia with salt and pepper. Add to hot sauté pan. When light brown turn over and add garlic and shallots. Brown lightly and add white wine. Add chopped tomatoes and pesto sauce. Bring sauce to a boil and finish with chopped parsley, chives and butter. Serve over pasta or garnish with potato and vegetables.

Chicken Tarragon

Serving Size: 2 Portions

  • 2 Chicken Breast
  • 2oz. White Wine
  • 2 TBSP Fresh Tarragon
  • 4oz. Chicken Stock
  • 1 TBSP Butter
  • 1oz. Heavy Cream
  • Salt and Pepper
  • Flour

Season the chicken with salt and pepper to taste. Lightly flour the chicken evenly and shake off any excess. Heat up the oil in the frying pan and sautee the chicken until golden brown on each side. Deglaze the frying pan by adding the white wine and moving the chicken around. Add the chicken stock and reduce by half. Add the tarragon, butter and heavy cream. Let it simmer for a few more minutes or until the chicken is cooked thoroughly. Serve warm.


Crêpes Suzette

Crepe Batter (makes 2 servings; 4 crepes per person)

  • 1 cup of milk
  • 4 1/2 ounces flour
  • 2 eggs
  • Pinch of salt
  • 2 Tbsp. sugar
  • 2 Tbsp. melted butter

To make the crepe batter, mix the milk, eggs salt, and sugar. Then gradually add the flour. Beat in the melted butter. Strain batter and let stand for about one hour in a cool place.
To make the crepe, pre heat a nonstick pan. Ladle the batter in the middle of the pan and tilt the pan from left to right, evenly coating the bottom of the pan. When the crepes turn golden brown turn over and cook a little more on the other side. Remove from pan and layer onto a plate.

Sauce for two servings.

  • 2 Tbsp. of Sugar
  • Zest of an orange
  • 2 oz. Orange juice
  • Orange sections or Vanilla Ice Cream for garnish
  • 1 oz. Grand Marnier

To make the sauce, begin by folding the crepes in four and setting them on the side. In a sauté pan add the butter and sugar, and let caramelize slightly. Add the orange juice and then add the orange zest to the pan and bring to a simmer. Add the crepes to the pan and then turn them over to coat them with the sauce. Move them to one side of the pan to make room for the other crepes. Add the Grand Marnier and flambe. To serve put on a plate and pour a spoon of sauce over the top. Then garnish with orange sections or vanilla ice cream.


Madeleine's Petit Paris
416 Tappan Road, Northvale, NJ 07647
Tel.: (201) 767-0063


Recipes - Madeleine's Petit Paris


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