Take the bistro atmosphere

chez vous

with these recipes. They're simple, yet they have a definite French accent.

SHRIMP COCKTAIL

8 to 12 large, shell-on shrimp

1 stalk celery, cut in 1-inch pieces

1 carrot, cut in 1-inch pieces

1 tablespoon peppercorns

1 bay leaf

1 shallot, cut in half

Pinch sea salt

Bring six cups of water to a boil. Add all ingredients, except shrimp, then carefully add shrimp. Turn off burner immediately. Cover pot with a tight-fitting lid. Let the shrimp and liquid cool to room temperature.

Remove the shrimp from the liquid and peel. Refrigerate about two hours or overnight. Serve with lemon wedges and cocktail sauce. Serves 4.

Source: Coquette Bistro & Raw Bar.

ROASTED PORK LOIN CELERY ROOT FENNEL HASH

2 1/2- to 3-pound pork loin, boneless

1/2 cup salt

1/4 cup sugar

2 quarts water

2 bay leaves

1 tablespoon allspice berries

1 tablespoon dried thyme

2 cloves garlic

2 shallots, sliced

Combine all ingredients, except for the pork, in a large pot. Bring to a boil. Simmer for 30 minutes. Let cool to room temperature. Add pork and refrigerate six hours, or overnight.

To roast the pork: Preheat oven to 325 degrees. Remove pork from brine and dry it. Heat a sauté pan on high heat and brown pork loin for about five minutes a side.

Roast pork in oven for about one hour. Remove and rest for 20 minutes, under a foil tent. Serve with Celery Root Fennel Hash.

CELERY ROOT FENNEL HASH

1 Idaho potato, small dice

1 large celery root, small dice

1 bulb fennel, small dice

1 onion, finely chopped

1 clove garlic, finely chopped

1 teaspoon fennel seed

1 tablespoon fresh chopped thyme

Drizzle of honey

Oil to coat

Salt and pepper and crushed red pepper to taste

Combine all ingredients and roast at 425 degrees for about 35 to 40 minutes, turning often until well-browned.

Source: Cochon.

POT DU CREME AU CHOCOLAT

1 quart heavy cream

8 ounces 75 percent-cocoa

chocolate

1 teaspoon instant coffee

16 egg yolks

10 ounces sugar

Preheat oven to 325 degrees.

Heat cream until it's smoking but not boiling, then pour on top of chocolate and instant coffee. Combine until chocolate is melted and smooth.

In separate bowl, whip the egg yolks and sugar, until mixture turns white.

Combine hot ingredients with egg yolk-sugar mixture until all is incorporated. Pour into coffee cups or ramekins.

Bake for 40 minutes or until mixture sets.

Makes about 12 servings, depending on size of ramekin.

Source: Zinc Bistro a Vins.