Does it still exist? I believe it does. After chatting with a friend recently about this topic, and seeing the reply from petals on the thread about cooking a duck, it made me think it may be interesting to discuss ones favorite French recipes. The duck recipe from Chez Michel rings of classic technique, especially thickening the sauce with the liver. (the blood thickens). A few come to mind because of the season. I love everything about Choucroute Garni, from the cabbage to the Strasbourg sausage to the smoked pork.Of course a nice dry Alsatian Riesling goes perfect. Cassoulette, which was recently discussed is another favorite of mine from Gascony. It's the best of all worlds, pork, lamb, sausage, duck confit ( I know it depends on what neighborhood your from) to what you use, but that is what I use. Warm, rich, fragrant,& savory. A Fitou is my wine of choice. I enjoy a perfectly simple onion tarte from Provence, a buttery/tender pate brisse, a perfect custard and lots of soft caramelized onions. With a salad of mesclun (from Provence) and a glass or two of Tavel it's a satisfying lunch or light supper. I have many more I love, what about you?