As a connoisseur of French cuisine, I’m thrilled to share some of my favorite French recipes that are sure to impress at your next dinner party. Although French cooking has a reputation for being fancy and labor-intensive, I’ll be showing you how achievable and enjoyable preparing these classic dishes in your kitchen can be.
Whether you want to cook an elegant meal for a special occasion or learn everyday recipes that highlight fresh ingredients and rich flavors, you’ll discover new favorite main courses and sides.
I’ll feature easy yet tasty dishes as well as more advanced recipes you can master over time. Each recipe will include my tips and tricks for adapting traditional techniques to fit an American home kitchen.
Let’s cook à la française! With the right recipes, I know that you can master these classics and transport your dinner guests straight to the cozy bistros and fine dining rooms of France without even needing a passport.
I’ll provide a selection of both meat and vegetable recipes that give a taste of classic French cooking using France’s best techniques.
Coq au Vin
Coq au Vin, a quintessential French dish, hails from the Burgundy region. This hearty stew features chicken braised in red wine along with mushrooms, onions, garlic, and bacon, resulting in tender, flavorful meat soaked in a rich, wine-infused sauce.
Originating from Burgundy as well, Boeuf Bourguignon is a comforting beef stew simmered slowly in red wine, highlighting tender beef, mushrooms, pearl onions, carrots, and aromatic herbs. This dish embodies the heartiness and depth of flavors synonymous with French countryside cooking.
A specialty of southwestern France, Cassoulet is a hearty white bean casserole featuring a medley of duck confit, sausage, pork, and aromatic herbs. Slow-cooked to perfection, it’s a robust, comforting dish perfect for cozy gatherings.
Blanquette de Veau
Blanquette de Veau is a delicate veal stew hailing from Lyon. This creamy dish combines tender veal, white wine, onions, mushrooms, carrots, and a touch of cream, creating a velvety stew bursting with subtle flavors.
Although a simple dish, Steak Frites is a beloved French classic. It comprises a succulent steak served with golden, crispy fries—a staple found in bistros across France, showcasing the art of perfectly cooked steak paired with irresistible fries.
Bouillabaisse, originating from Marseille in the Provence region, is a flavorful seafood stew featuring an array of fish and shellfish, simmered with tomatoes, saffron, herbs, and sometimes a touch of fiery rouille, served with crusty bread.
Duck Confit (Confit de Canard)
A cherished French delicacy, Duck Confit involves slowly cooking duck legs in their rendered fat until they become incredibly tender while developing crispy skin. This dish, often associated with Gascony, is a celebration of rich flavors and textures.
Chicken Fricassée is a comforting dish made with chicken pieces cooked in a creamy sauce, often containing white wine, mushrooms, onions, and herbs. It’s a simple yet elegant dish perfect for a cozy family dinner.
Originating from Provence, Ratatouille is a vibrant vegetable stew showcasing eggplant, zucchini, bell peppers, tomatoes, garlic, and aromatic herbs. This dish bursts with colors and flavors, offering a taste of the Mediterranean.
Coq au Riesling
A variation of Coq au Vin, Coq au Riesling is a delightful Alsatian dish featuring chicken braised in Riesling wine along with mushrooms and pearl onions. The use of Riesling wine infuses a slightly different yet equally delicious flavor profile.
Pot-au-Feu is a traditional French beef stew, often considered a national dish. It features beef simmered with root vegetables, creating a comforting and nourishing meal, served with a side of condiments like mustard and pickles.
Hailing from the French Alps, Tartiflette is a creamy potato dish layered with reblochon cheese, lardons, and onions, baked to golden perfection—a comforting and indulgent cold-weather favorite.
Sole Meunière is a simple yet elegant dish of sole fish dredged in flour, pan-fried in butter until golden, and finished with a sauce made of browned butter, lemon, and parsley—a delicate and flavorful seafood delight.
The classic French Coquilles Saint-Jacques dish features scallops seared to perfection and served with a creamy sauce, often made with white wine, mushrooms, and shallots, showcasing the delicate flavors of the sea.
Frog legs, or cuisses de grenouille, are considered a delicacy in French cuisine. They are typically prepared by pan-frying or sautéing with garlic, parsley, and butter. This dish, popular in certain regions like Provence, offers a unique taste and texture experience.