Traditional recipes of French cooking: 47 recipes
Traditional recipes of French cooking
- Starters : 7 recipes
- Sea food : 1 recipe
- Meat : 10 recipes
- Miscellanous : 5 recipes
- Desserts : 12 recipes
- Baking : 3 recipes
- Drinks and cocktails : 1 recipe
- Recipes for kids : 1 recipe
- Basic recipes : 7 recipes
Celeriac RémouladeA classic recipe of traditional French bistro cooking (winter salad).
380K5 18 min. December 21th 2020
Croque-monsieurA classic of French "street food" or bistros: a slice of ham between two slices of bread spread with béchamel sauce. The sandwich is then sprinkled with cheese and toasted in the oven.
239K4 46 min. August 1st 2010
Du Barry soupDu Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.
247K4.5 1 hour 1 min. October 17th 2018
French onion soupThis warming onion soup is an emblematic French dish, both in bistro cuisine and home cooking. This is a very classic version. The long, slow cooking is the secret to revealing its full flavour.
47K3.8 2 hours 29 min. December 30th 2019
Home-made terrine of foie grasPreparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
5.2M 64 4 days 15 hours 50 min. December 18th 2022
Leeks in vinaigretteA classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.
166K4.3 45 min. September 29th 2012
Salad lyonnaiseSalad lyonnaise conjures up the cuisine of the French city of Lyon and the region around: traditionally a salad of dandelion leaves with croutons, lardons and poached eggs. Here is a slightly simpler version with shredded lettuce instead of dandelions.
11K 42 min. December 29th 2021
Lobster ThermidorIn this recipe, the lobster are cooked first in a court bouillon (stock), then the flesh is removed and cut into small pieces before being cooked with the cream and alcohol. The dish is browned in the oven to finish.
141K 14.7 35 min. January 22th 2012
Blanquette of vealBlanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
396K4.4 2 hours 49 min. February 5th 2015
Boeuf (beef) bourguignonBœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
450K 32.5 4 hours 20 min. February 21th 2011
Coq au vinCoq au vin is one of those iconic classics of French cuisine, though these days it is more likely to be made with chicken. The poultry is marinated in red wine, fried, then flambéed in cognac before being simmered slowly in the wine marinade. It has much in common with that other classic, boeuf...
64K4.2 14 hours 44 min. July 17th 2016
Cured Pork Belly With LentilsPork belly with lentils is a typical French bistro dish. In principal, it is a mixture of different cuts of pork, usually salt-cured, cooked slowly until "confit" and meltingly tender, served with lentils cooked in stock. This dish takes a good while to prepare, but it's a real treat! It reheats...
79K4 3 hours 19 min. November 15th 2015
Pâté de campagneHere is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3rd 2019
Paté en croute (terrine in a pie crust)The French classic "Paté en croute" is a terrine of different meats layered and baked in a pie crust. There are many recipes which vary the kind of meat and the seasonings. This is my version with pork, veal and chicken, which is not too difficult, though it does entail quite a lot of work.
189K 134.2 6 hours 49 min. September 7th 2018
Potted meat (rillettes)Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
404K 25 6 hours 46 min. October 3rd 2019
Rabbit civetRabbit civet is a classic dish of French cuisine. The word "civet" comes from "cive", an old word for onion. These days, the name refers to chunks of meat, marinated then cooked slowly in red wine with bacon, mushrooms and onions. This tasty stew or casserole, with its very tender meat, is like my...
74K4 15 hours 20 min. May 10th 2023
Rillons de ToursRillons de Tours (a town in the West of France, in the Loire valley) is a winter pork recipe. Bacon is cooked long and slow in lard and white wine until "confit". Rillons can be eaten like potted meat (rillettes) with bread, wine and pickled gherkins, but they can also be used instead of lardons in...
171K4.3 2 hours 19 min. July 30th 2016
Veal MarengoMarengo made with chunks of veal, simmered long and slow in a tomato sauce with mushrooms and onions. This is a recipe with historical roots, named after one of Napoleon's battles, near Marengo in Italy in June 1800.
31K 2 hours 54 min. May 10th 2023
Boulangère potatoesThis great classic of French home cooking consists of sliced potatoes with slivers of bacon between, on a bed of onion fondue, moistened with poultry (or beef) stock and baked in the oven. It takes a fairly long time, but is so good, and reheats very well.
24K 2 1 hour 36 min. April 5th 2020
French-style peasA traditional French recipe, "Petis pois à la Française", with a personal twist, but very easy to prepare. It is an ideal accompaniment for meat, poultry or even a grilled fillet of fish.
144K3.8 28 min. July 15th 2012
Hachis parmentierThis is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...
385K 24.4 1 hour 22 min. February 21th 2011
Potato gratinThis classic French recipe is made with sliced potatoes baked in milk and browned on top.
1.1M 14.6 1 hour 47 min. February 21th 2011
Quiche LorraineQuiche Lorraine is a recipe that is both simple and delicious. This savoury tart combines bacon and grated cheese with an egg and cream filling in a short-crust pastry case.
130K4.9 1 hour 5 min. April 17th 2022
Baked AlaskaThe name may be odd, but Baked Alaska is an elegant dessert. The core of this version is a "sandwich" of vanilla ice cream and blackcurrant sorbet between 2 layers of sponge soaked in rum-flavoured syrup. This is then covered in a layer of meringue and put in a very hot oven for just a few minutes...
37K4.3 6 hours 47 min. November 12th 2017
Chocolate eclairsThis might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...
282K 34.5 3 hours 52 min. February 6th 2011
Crème bruléeCrème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Crêpes SuzetteCrêpes Suzette are pancakes filled with orange-flavoured butter (butter and sugar mixed with Grand Marnier), caramelized in a pan and soaked in orange-flavoured syrup. This is an modified version of the recipe invented by Auguste Escoffier.
127K4.1 48 min. February 28th 2013
Epiphany galetteHere is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
264K 24.5 3 hours 8 min. January 6th 2021
Galette CharentaiseThis is a traditional cake from France's Charente region. The recipe is straightforward and the cake is slightly dense in texture, but quite delicious.
35K5 2 hours 45 min. August 26th 2018
Macarons (the original French macaroons)This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Peach MelbaPeach Melba is a famous dessert created in 1893 by an equally famous chef, Auguste Escoffier, and inspired by the singer Nellie Melba. There have been many versions of this well-known dish but, in principal, it consists of vanilla ice cream, poached peaches, raspberry coulis and sweetened whipped...
109K3.9 2 hours 20 min. September 9th 2012
ProfiterolesSmall choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.
294K 14.5 1 hour 35 min. October 13th 2010
Rice pudding (riz au lait)My personal version of this classic family recipe.
373K5 38 min. December 18th 2018
Saint Honoré cakeThe Saint Honoré cake is a famous example of French patisserie. It consists of a puff pastry base surrounded by a ring of caramel-coated choux puffs and topped with whipped cream (Chantilly). It is a bit tricky to make, but this recipe gives you all the hints you need.
105K4.7 2 hours 51 min. April 14th 2013
Tart TatinTart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so...
380K 13.8 1 hour 17 min. October 30th 2015
Chocolate rolls (petits pains)Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.
419K4.6 5 hours 27 min. October 30th 2021
French baguettesThis classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
1.0M 334.6 5 hours 6 min. October 24th 2017
French croissantsIn this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
593K 24.4 2 hours 34 min. June 26th 2019
Blackcurrant liqueurThe fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
816K 44.7 51 min. August 3rd 2013
Four quartersIt's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter.
302K3.7 1 hour 15 min. February 21th 2011
Béarnaise sauceThis very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.
320K4 1 hour 6 min. May 22th 2016
Beurre blanc sauceBeurre blanc sauce is a great classic of French cuisine, made with vinegar, white wine and shallots. It is a wonderful accompaniment for fish and shellfish.
163K3.8 35 min. February 2nd 2012
Chantilly creamChantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.
644K5 18 min. September 17th 2013
Chocolate ChantillyIf we look at the more scientific side of Chantilly cream we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a...
155K5 15 min. September 25th 2013
Foie gras ChantillyChantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this...
96K4.6 28 min. September 17th 2013
MayonnaiseMayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
788K5 6 min. February 16th 2014
Rémoulade dressingThis dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
848K3.9 6 min. October 3rd 2010