Recipes from France
France runs on slow technique — butter, wine, patience. Whether it's a Provençal ratatouille or a Burgundy braise, the recipes carry their region in their bones and trust the cook to take their time.
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Quiche Lorraine
Classic French tart with smoked lardons, rich cream and eggs — perfect for brunch.
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Ratatouille
Provençal vegetable stew with olive oil and aromatic herbs.
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French Onion Soup
French onion soup traces to the working-class taverns of eighteenth-century Paris, where it fed the overnight porters of Les Halles cheaply.
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Chicken Fricassée
Fricassée (from the French verb meaning to cook in pieces) is a classic French technique for chicken: pieces are gently gilded in butter without forming a…
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Cassoulet
Cassoulet — named after the cassole, the clay pot in which it cooks — is the emblem of Languedoc's rustic cuisine: a slow-cooked white bean and meat feast of…
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Boeuf Bourguignon
Boeuf Bourguignon is the gastronomic jewel of the Burgundy region of France, a dish that transforms beef into liquid velvet through long hours of simmering in…
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Bouillabaisse
Marseille bouillabaisse — an amber broth pounded out of small Mediterranean rockfish, in which the firm eating fish are then poached; served in two courses: the broth over baguette with rouille first, the fish on a separate plate after.
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Croque Monsieur
Classic Parisian croque monsieur — pain de mie with jambon de Paris and Gruyère, topped with béchamel and finished under the broiler until the sauce browns into a crust and the melted cheese bubbles underneath.
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Crêpes
French sweet crêpes — a thin wheat-flour, egg and milk batter with beurre noisette, rested at least 30 minutes, swirled in a hot pan, served with sugar and lemon.
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Tarte Tatin
Classic Sologne tarte Tatin — firm apples caramelised in butter and white sugar directly in the pan, covered with puff pastry, baked and inverted onto a plate, served warm with crème fraîche.