A selection of recipes of dishes mentioned in the novels of Georges Simenon

Along with Sherlock Holmes, Hercule Poirot and Niro Wolf, Commissioner Jules Joseph Anselm Maigret entered the history of world detective literature forever.

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Reading another novel about the adventures of a brilliant detective, we often meet tempting and appetizing descriptions of dishes of French cuisine.





Commissioner Maigret liked to have a snack at his favorite Café Dauphin in front of the Palace of Justice. But, of course, the most delicious dishes were spoiled by his wife Louise. For example, his trademark stew with red pepper under the sauce “porom” or the famous rooster in wine.

The rooster in wine Jules Maigret adored the rooster in wine and considered his wife, Madame Maigret, a specialist in its preparation. For the French, the rooster in wine is a national treasure. On May 29, the whole country celebrates Coq Au Vin.





“What will you eat, my children? Of course, I can always have a steak, but today I have a rooster in wine. – Georges Simenon, Maigret in New York

The ingredients

• 1 chicken
• 500ml of red wine
• 4 bulbs
• 4 carrots
• 4 cloves of garlic
• 300g celery stems
• 4 sprigs of rosemary
• salt and pepper
• olive-oil

Preparation

1. Cut the chicken into portion pieces.
2. Cut the carrots in circles, onions in rings, celery in cubes.
3. Put the vegetables and chicken in a pan, add rosemary and pour the wine.
4. Put the meat in the fridge to marinate for 8 hours.
5. After this time, strain the contents of the pot through a sieve.
6. Pieces of chicken salty, perchy and roast in vegetable oil until golden crust. Then roast on it the onions, carrots and celery, at the end of frying add finely chopped garlic.
7. Put everything in a pan, pour marinade, bring to a boil and carcass on a small fire for an hour and a half or two.
8. Rooster in French wine ready. Bon appetit!

Kish in Lorraine



“By the smell of the kitchen, he knew it would be Lorraine for dinner.” – Georges Simenon, Maigret and the Saturday visitor

The ingredients

• 350g puff dough
• 300g mushrooms
• 150 ml of milk
• 3 eggs
• 200g cream
• 100g cheese
• pepper, salt to taste

Preparation

1. Beat eggs, milk and cream. Add the spices.
2. Fry the mushrooms.
3. Put the dough in a mold and bake without filling for 20 minutes at 180 degrees.
4. Grind the cheese.
5. Put mushrooms on the pre-baked dough, then pour the egg mixture. Sprinkle it with grated cheese.
6. Bake for 25 minutes at 180 degrees.
7. Bon appetit!

Sauce "pover"



“He usually savored the potted meat for a long time, and this time he didn’t even notice that he was eating his favorite dish, seasoned with the sauce “porom” (Georges Simenon, Maigret and Mr. Charles).”

The ingredients

• 3 tbsp breadcrumbs
• 50g butter
• 1/2 tbsp broth
• 2 bulbs
• 50ml apple cider vinegar
• parsley
• 1/2 tsp sugar

Preparation

1. Roast the crackers in butter.
2. Pour the vinegar, add the sugar, keep frying for a couple more minutes, then pour the broth.
3. Stir the carcasses on a small fire for another minute.
4. Slice onions and parsley with boiling water and put in sauce. Carcasses are still together for 2 minutes.
5. Great sauce ready. Bon appetit!

Duck with oranges



“The last thing they took was a cherry drink and an on-duty dish, a duck with oranges.” – Georges Simenon Maigret defends himself.

The ingredients

• 1 duck (2.5–3 kg)
• 3-4 oranges

Ingredients for marinade

• 100ml soy sauce
• 50g honey
• 100ml orange juice
• 1 tbsp ground ginger
• salt

Preparation

1. Get the juice out of one orange.
2. The rest were divided into 4-6 parts.
3. Mix soy sauce and orange juice.
4. Add the honey, stir.
5. Add ginger and salty.
6. Farm the duck with oranges. Grease the marinade. Pour the remains of the marinade into a bowl. Put the duck in a bowl and let it soak in marinade.
7. Put the duck up your sleeve for baking.
8. Send to the oven and bake for 2-2.5 hours at a temperature of 180 degrees.
9. Duck with oranges ready. Cut it, put it on a large dish and decorate it with pieces of orange on top.

More variety of fillings for profitrols you will find in our article.





"For dessert, Rosa served a huge dish of profitols, and the old woman gave Maigret a cunning look."

The ingredients

• 5 tbsp milk
• 90g butter
• 4 eggs
• 150g flour
• 25g sugar
• 0.5 tsp salt
• filler
• 1/2 bars of black chocolate

Preparation

1. Prepare the custard dough.
2. Put on oiled batter small portions of dough.
3. Bake the profitrols in the oven for 20 minutes at 210 degrees.
4. Without taking them out of the oven, let them cool.
5. To make chocolate sauce, fill the chocolate pieces with milk and put for a couple of minutes in the microwave.
6. Cut the profits in half and start with ice cream.
7. Pour it on top with chocolate sauce.

In the novels of Georges Simenon, the dishes served to the heroes are described so tasty that just drool. Well, there's nothing easier. Use our recipes and prepare them yourself.