Take a tour of French cuisine with lamb navarin, Niçoise salad, croque monsieur and remoulade.

Take a tour of French cuisine as Martha prepares four bistro favorites. First, there’s a robust stew with seasonal vegetables called lamb navarin. Go along to the Riviera as she artfully arranges a show-stopping Niçoise salad. She makes a melted ham-and-cheese croque monsieur topped with a béchamel sauce, and demonstrates how the French transform an odd-looking root vegetable into an exceptional celery-root remoulade, a delicious accompaniment on any plate.