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.
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Salade Niçoise
Salade niçoise is the summer plate of Nice on the French Riviera — garden vegetables, hard-boiled eggs, oil-packed tuna and anchovies bound by Provençal olive…
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Coq au Vin
Coq au vin is Burgundy in a pot — an old farmhouse rooster (the original coq) braised for hours in the same red Pinot Noir the family drank, with smoky…
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Sea Bass Provençal
Loup de mer à la provençale weds the Mediterranean sea bass to the vocabulary of Provence — cherry tomatoes, black olives, capers, garlic, herbs from the…
Flavours of France
The cuisine of France is built on olive oil, ripe tomatoes, garlic, fresh herbs, lemon and seafood. The 13 recipes gathered on this page lean on those everyday building blocks, so you can bring an authentic taste of France to your own kitchen without hunting down hard-to-find ingredients or specialist equipment. Each one keeps the techniques approachable while staying true to the way the dish is traditionally made.
What you can cook here
Browse dishes such as Quiche Lorraine, Ratatouille, French Onion Soup, Chicken Fricassée. Each recipe opens with a complete, measured ingredient list, then walks you through the method one clear step at a time, with cooking times and per-serving nutrition so you always know exactly what is on the plate. Whether you want a quick midweek dinner or a dish to linger over at the weekend, there is something here worth cooking next.
Add France to your week
Every recipe here is portioned for a household and slots neatly into a balanced week — light enough for a busy weeknight, generous enough for a relaxed weekend cook-up. Pick a few favourites from France, add them to your free weekly meal plan, and we will fold every ingredient into one organised shopping list so the cooking is the only part left to do.