These recipes are for le plat or the main course.  In general the  sauce of a French casserole is a lot thinner than an English version, I tend to go for an in between consistency!  It is your personal preference - if you want a thicker sauce then towards the end of the cooking time take the lid off and cook at a higher temperature you will also intensify the flavour.
For many of the dishes there is the meat version and also a complementary vegetarian version.

• Beef Bourguignon
• Chestnut Bourguignon (v)
• Chicken or Tofu Provençal
• Chilli (v)
• Coq au Vin
  
• Jambon Cru, nectarine and goat's cheese tart
• Normandy Pork
• Tagines - Lamb and Prune, Vegetable, Fish

​  ................................a lot more to follow