Poireaux vinaigrette au curry, yaourt acidulé

Bonjour, mes amis! Today, I am delighted to share with you the wonders of leeks in French cooking. These vibrant vegetables, with their mild yet distinct flavor, have a rich history in French cuisine and continue to captivate our palates with their versatility. Let’s dive into the fascinating world of leeks!

From Rome to Paris

Dating back to ancient times, leeks have been an integral part of French culinary traditions. The ancient Romans introduced these delectable delights to Gaul, the region that would eventually become France. Ever since, leeks have found their way into a plethora of iconic French dishes, lending their unique taste and texture to our gastronomic heritage.

When it comes to growing these delicate members of the allium family, the French take immense pride in their savoir-faire. The leek’s journey begins in the fertile soil of the French countryside, where skilled farmers tend to their growth with love and care. The traditional method of planting leeks involves making a hole in the ground and gently placing the seedlings inside, allowing them to flourish under the sun’s warm embrace. This delicate process ensures that each leek develops its characteristic long, tender white stalk and vibrant green leaves.

Typical French Dishes

In French, we affectionately refer to leeks as “poireaux,” a term that exudes warmth and familiarity. The leek’s subtle, sweet onion-like flavor brings depth to countless dishes, making it a favorite among chefs and home cooks alike. From the classic Vichyssoise, a creamy potato and leek soup, to the renowned Quiche Lorraine, where leeks complement the richness of eggs and cheese, the possibilities are endless.

One cannot mention French cuisine without highlighting the iconic leek-based dish: the timeless Quiche aux Poireaux. This savory tart, with its buttery crust and creamy filling, showcases the vegetable’s natural sweetness and delicate aroma. Whether enjoyed as a light lunch or served as an elegant appetizer, it never fails to impress.

Leeks are not just a flavorful addition to our culinary creations; they also offer numerous health benefits. Rich in vitamins, minerals, and dietary fiber, this vegetable is a nutritious choice that nourishes both body and soul. Incorporating leeks into your diet can support healthy digestion, boost immunity, and contribute to overall well-being.

So chers lecteurs, let us celebrate the enchantment of leeks in French cooking! Their centuries-old presence in our culinary heritage is a testament to their unrivaled charm. With their delightful taste and undeniable versatility, leeks continue to inspire and bring joy to our tables.

In the words of the great Julia Child, “Cooking well doesn’t mean cooking fancy.” By embracing the simplicity and elegance of leeks in our dishes, we can create culinary masterpieces that enchant and delight. Bon appétit!

A bientôt! Et bonne cuisine!

And now, without further adieu, Cyril Lignac’s Leeks in a Curry Vinaigrette.

A bientôt! Et bonne cuisine!

Leeks in a curry vinaigrette with yogurt

Poireaux vinaigrette au curry, yaourt acidulé
Prep Time 10 minutes
Cook Time 2 minutes
Course Side Dish
Cuisine French
Servings 4


  • ½ lbs leeks choose leeks are that are small in diameter
  • 1 scallion
  • 1 tbsp sea salt
  • 3 tbsp white balsamic vinegar
  • 6 tbsp olive oil
  • 1 ½ tsp curry powder
  • ¼ C Greek yogurt
  • 1 lemon
  • Cilantro leaves for garnish
  • Salt and pepper


  • Wash and finely slice the scallion. Put to one side.
  • Trim the bottoms and tops of the leeks. Wash them very well. Bring a large pot of water to boil. Add the sea salt. Add the leeks and cook for six minutes.
  • While the leeks are cooking, fill a large bowl with cold water and some ice cubes. When the leeks are cooked, immediately transfer them to the ice water bath to stop the cooking. Put the cooled leeks on some paper towel to drain.
  • In a mixing bowl, mix the balsamic vinegar, olive oil, and curry. Gently toss the leeks in the curry vinaigrette and season with salt to taste.
  • In a small bowl or ramekin, mix the Greek yogurt with 1 tablespoon of olive oil and the juice from 1 lemon. Season with salt and pepper to taste.
  • Spoon the yogurt on a serving plate. Lay the leeks on top of the yogurt and spoon a bit of the vinaigrette around the sides. Garnish with the cilantro leaves and sliced scallions.


Notes: Translated from Fait Maison No. 4 by Cyril Lignac.
Keyword Leeks, Vegetables