I picked up some nice looking poblano chiles from my CSA last week and wanted something other than chiles rellenos to make with them. This looked good, with chorizo and goat cheese.
Beef gratin with onions or le Miroton, is a great French way to transform leftovers. This was done with roast beef and some red wine.
One of the things I’ve always appreciated about bread in France, is the ability to get a demi-baguette at almost every boulangerie.