There’s something incredibly special about French cuisine that makes it stand out from other culinary traditions around the world. As someone who has had the pleasure of traveling throughout France and experiencing authentic French meals, I can attest to the rich flavors, exquisite techniques, and pride that go into every dish.
I’ll never forget the first time I tried the classic boeuf bourguignon – tender beef slowly braised until fall-apart tender in a luscious red wine sauce. The aromas of bacon, pearl onions, and mushrooms all melding together into pure French decadence had me weak in the knees. Or the delightfully crisp and buttery croissant sandwiches, oozing with melted cheese and ham that made my eyes roll back in delight.
But beyond just flavor, the French have elevated cooking to an art form with precise techniques honed over centuries. The tender duck confit, the crisp golden pastry crust on a salmon en croûte, and the light-as-air cheese soufflé – all are testaments to the craft of French culinary masters.
So let’s dive into this collection of 25 classic and iconic French dinner recipes.
1. Coq au Vin (Chicken Braised in Red Wine)
Bold, rich, and deeply savory flavors with a velvety texture.
Ingredients: Chicken pieces, bacon, pearl onions, mushrooms, red wine, chicken stock, garlic, thyme, bay leaves, butter, flour, salt, and pepper.
Cook Time: 1.5-2 hours
- Season the chicken with salt and pepper.
- In a Dutch oven, cook the bacon until crisp. Remove and set aside.
- Brown the chicken pieces in the bacon fat until golden brown on all sides. Remove and set aside.
- Add the pearl onions and mushrooms to the pot and sauté until lightly browned.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom.
- Add the chicken stock, garlic, thyme, bay leaves, and the browned chicken pieces back to the pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1-1.5 hours, or until the chicken is tender and falling off the bone.
- In a separate pan, make a roux with the butter and flour. Whisk in some of the hot cooking liquid from the pot to create a thick sauce.
- Stir the sauce back into the pot, along with the cooked bacon. Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or thyme.
2. Boeuf Bourguignon (Beef Burgundy)
Rich, velvety, and deeply flavorful with a robust, wine-infused sauce.
Ingredients: Beef chuck roast, bacon, pearl onions, mushrooms, carrots, red Burgundy wine, beef stock, tomato paste, garlic, thyme, bay leaves, butter, flour, salt, and pepper.
Cook Time: 2.5-3 hours
- Cut the beef into 2-inch cubes and season with salt and pepper.
- In a Dutch oven, cook the bacon until crisp. Remove and set aside.
- Brown the beef cubes in the bacon fat in batches, until deeply browned on all sides. Remove and set aside.
- Add the pearl onions, mushrooms, and carrots to the pot and sauté until lightly browned.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom.
- Add the beef stock, tomato paste, garlic, thyme, bay leaves, and the browned beef cubes back to the pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until the beef is fork-tender.
- In a separate pan, make a roux with the butter and flour. Whisk in some of the hot cooking liquid from the pot to create a thick sauce.
- Stir the sauce back into the pot, along with the cooked bacon. Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or thyme, over mashed potatoes or egg noodles.
3. Ratatouille (Vegetable Stew)
A medley of fresh, vibrant flavors with a rustic, comforting essence.
Ingredients: Eggplant, zucchini, bell peppers, tomatoes, onions, garlic, olive oil, fresh basil, thyme, salt, and pepper.
Cook Time: 1-1.5 hours
- Slice the eggplant, zucchini, bell peppers, and onions into rounds or half-moons.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the onions and garlic, and sauté until fragrant and translucent.
- Add the sliced eggplant, zucchini, and bell peppers to the pot, and sauté for 5-7 minutes, stirring occasionally.
- Add the diced tomatoes (with their juice), fresh basil, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the vegetables are tender and the flavors have melded.
- Adjust seasoning with salt and pepper to taste.
- Serve hot or at room temperature, garnished with fresh basil leaves and a drizzle of olive oil.
4. Croque Monsieur (Grilled Ham and Cheese Sandwich)
Indulgent, savory, and delightfully gooey with a crispy exterior.
Ingredients: Sliced bread, ham, Gruyère cheese, béchamel sauce (milk, butter, flour, salt, pepper, nutmeg), Dijon mustard, butter.
Cook Time: 15-20 minutes
- Make the béchamel sauce by melting butter in a saucepan, whisking in flour to form a roux, and gradually adding milk while whisking constantly until thickened. Season with salt, pepper, and nutmeg.
- Assemble the sandwiches by spreading Dijon mustard on the bread slices, layering ham and Gruyère cheese in between.
- Spread the béchamel sauce over the top slice of bread.
- Melt butter in a skillet or on a griddle over medium heat.
- Place the assembled sandwiches in the skillet and cook until the bottom is golden brown, about 3-4 minutes.
- Flip and cook the other side until golden brown and the cheese is melted, about 3-4 minutes more.
- Serve hot, optionally with a side salad or french fries.
5. Quiche Lorraine (Bacon and Cheese Tart)
Rich, savory, and delightfully custardy with a flaky crust.
Ingredients: Pie crust, bacon, eggs, heavy cream, milk, Gruyère cheese, salt, pepper, nutmeg. Cook Time: 45-60 minutes
- Blind bake the pie crust until lightly golden, about 10-12 minutes. Let cool slightly.
- Cook the bacon until crispy, then crumble or chop into small pieces.
- In a bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg.
- Sprinkle the bacon and Gruyère cheese evenly over the bottom of the pre-baked pie crust.
- Pour the egg mixture over the top, filling the crust almost to the top.
- Bake in a preheated oven at 375°F for 30-40 minutes, or until the center is set and the top is lightly golden.
- Let cool for 5-10 minutes before slicing and serving warm or at room temperature.
6. Bouillabaisse (Seafood Stew)
Delightfully aromatic and brimming with the flavors of the sea.
Ingredients: Fish stock or broth, saffron, tomatoes, onions, garlic, orange zest, fennel, herbes de Provence, white wine, olive oil, assorted fish fillets and shellfish (cod, sea bass, shrimp, mussels, etc.), crusty bread.
Cook Time: 1-1.5 hours
- In a large pot or Dutch oven, sauté the onions and garlic in olive oil until softened.
- Add the tomatoes, orange zest, fennel, herbes de Provence, and saffron, and cook for a few minutes to release the flavors.
- Pour in the white wine and fish stock, and bring to a simmer.
- Add the fish fillets and shellfish to the pot, making sure they are mostly submerged in the broth.
- Simmer for 10-15 minutes, or until the fish and shellfish are cooked through and opaque.
- Adjust seasoning with salt and pepper to taste.
- Serve the bouillabaisse directly from the pot, accompanied by crusty bread for soaking up the flavorful broth.
7. Duck Confit
Incredibly rich, succulent, and tender with a crispy, rendered skin.
Ingredients: Duck legs, kosher salt, thyme, bay leaves, duck fat or olive oil.
Cook Time: 2.5-3 hours, plus overnight curing
- Use a fork to prick holes all over the duck legs to allow the fat to render out.
- Rub the duck legs generously with kosher salt, thyme, and bay leaves. Cover and refrigerate overnight to cure.
- Rinse off the excess salt and pat the duck legs dry.
- Melt the duck fat (or use olive oil) in a heavy oven-safe pot or Dutch oven.
- Add the duck legs to the pot, making sure they are fully submerged in the fat.
- Cover the pot with a lid or aluminum foil and place in a 275°F oven.
- Confit the duck legs for 2.5-3 hours, or until the meat is fork-tender and falling off the bone.
- Remove the duck legs from the fat and place them on a baking sheet.
- Increase oven temperature to 400°F and bake for 15-20 minutes to crisp up the skin.
- Serve hot, garnished with fresh thyme or parsley if desired.
8. Beef Bourguignon
A deeply flavored, melt-in-your-mouth braise with a rich, velvety sauce.
Ingredients: Beef chuck, bacon, pearl onions, mushrooms, carrots, red Burgundy wine, beef broth, tomato paste, garlic, thyme, bay leaves, butter, flour.
Cook Time: 2.5-3 hours
- Cut the beef into 2-inch cubes and season generously with salt and pepper.
- Cook the bacon in a Dutch oven until crispy. Remove and set aside.
- Brown the beef cubes in the bacon fat in batches until deeply seared on all sides.
- Remove the beef and set aside. Drain off all but 2 tbsp of fat from the pot.
- Sauté the pearl onions, mushrooms, and carrots in the remaining fat until lightly browned.
- Deglaze the pot with red wine, scraping up any browned bits.
- Add the beef broth, tomato paste, garlic, thyme, bay leaves, and browned beef back to the pot.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2-2.5 hours, until beef is very tender.
- Make a beurre manié by mixing together softened butter and flour.
- Whisk the beurre manié into the hot stew to thicken the sauce.
- Add back the cooked bacon pieces. Adjust seasoning with salt and pepper.
- Serve over mashed potatoes, egg noodles, or crusty bread.
9. Chicken Cordon Bleu
A delightfully crispy exterior giving way to a molten cheese center.
Ingredients: Chicken breasts, ham, Swiss cheese, breadcrumbs, eggs, flour, butter, parsley. Cook Time: 40-50 minutes
- Pound the chicken breasts to 1/4-inch thickness between sheets of plastic wrap.
- Place a slice of ham and Swiss cheese on each chicken breast. Roll up tightly to enclose the filling.
- Dredge the stuffed chicken in flour, dip in beaten eggs, and coat with breadcrumbs.
- In an oven-safe skillet, melt butter over medium-high heat.
- Sear the chicken bundles for 2-3 minutes per side until golden brown.
- Transfer skillet to 400°F oven and bake for 20-25 mins until chicken is cooked through.
- Let rest for 5 mins, then slice and serve topped with parsley and lemon wedges if desired.
10. Niçoise Salad
A bright, fresh, and flavorful medley of vegetables, tuna, and hard-boiled eggs.
Ingredients: Mixed greens, tuna (canned or fresh), hard-boiled eggs, tomatoes, green beans, potatoes, olives, anchovies, red onion, Dijon mustard, olive oil, red wine vinegar, salt, pepper.
- Cook the green beans, potatoes, and hard-boil the eggs until done. Let cool slightly.
- Make the vinaigrette by whisking together Dijon mustard, red wine vinegar, olive oil, salt, and pepper.
- Arrange the mixed greens on a large platter or bowl. Top with the tuna, sliced hard-boiled eggs, tomatoes, green beans, potatoes, olives, and anchovies.
- Drizzle the vinaigrette over the top and toss gently to coat.
- Serve immediately while the vegetables are still slightly warm.
11. Cheese Soufflé
Light, airy, and delightfully puffed with a rich, decadent cheese flavor.
Ingredients: Eggs, milk, butter, flour, Gruyère cheese, Parmesan cheese, salt, pepper, nutmeg.
Cook Time: 30-40 minutes
- Make a béchamel sauce by melting butter, whisking in flour, then gradually adding warm milk while whisking constantly until thickened.
- Remove from heat and whisk in egg yolks, shredded Gruyère and Parmesan, and seasonings.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the cheese béchamel in two batches until just combined.
- Transfer the soufflé batter to a greased soufflé dish or ramekins.
- Bake at 375°F for 25-30 minutes until puffed and golden brown on top.
- Serve the soufflés immediately, as they will begin to deflate once out of the oven.
12. Crepes Suzette (Crepes with Orange Butter Sauce)
Light, delicate crepes draped in a luscious orange-caramel sauce.
Ingredients: Crepes (flour, eggs, milk, butter, salt), butter, sugar, orange juice, orange zest, Grand Marnier or other orange liqueur.
Cook Time: 30-40 minutes
- Make the crepe batter and cook the crepes according to recipe instructions.
- In a skillet, melt butter over medium heat.
- Add the sugar and stir to dissolve, cooking until it forms a light caramel.
- Carefully add the orange juice and Grand Marnier (mixture may splatter).
- Swirl the sauce to combine and let it reduce slightly for 2-3 minutes.
- Add the crepes to the sauce and gently toss to coat them in the orange caramel.
- Remove from heat and transfer the crepes to plates.
- Garnish with orange zest and serve immediately while warm.
13. Pot au Feu (Boiled Beef and Vegetable Stew)
A comforting, deeply savory stew with tender beef and perfectly cooked vegetables.
Ingredients: Beef chuck roast, beef bones, carrots, leeks, onions, potatoes, cabbage, parsley, thyme, bay leaf, garlic, salt, pepper.
Cook Time: 3-4 hours
- Place the beef chuck and bones in a large pot and cover with cold water. Bring to a boil.
- Skim off any scum that rises to the surface, then reduce heat to a simmer.
- Add the onions, garlic, thyme, bay leaf, and parsley stems. Simmer for 1 hour.
- Add the carrots, leeks, and cabbage wedges. Simmer for 1 more hour.
- Add the potatoes and continue simmering for 30-60 minutes until all vegetables are tender.
- Remove the beef and let rest for 10 minutes before slicing against the grain.
- Strain and degrease the broth. Season with salt and pepper to taste.
- Serve the sliced beef and vegetables in bowls, ladled with plenty of the rich broth.
14. Cassoulet (Slow-Cooked Bean Casserole)
A hearty, slow-simmered casserole of beans, sausages, duck confit, and herbs.
Ingredients: White beans, garlic sausage, smoked bacon, duck confit, onions, tomatoes, garlic, breadcrumbs, parsley, thyme.
Cook Time: 3-4 hours, plus overnight soak
- Soak the dried white beans overnight in water. Drain and rinse.
- Brown the sausages and bacon in a pot or Dutch oven. Remove and set aside.
- Sauté the onions and garlic in the rendered fat until softened.
- Add the tomatoes, beans, herbs, and enough water or stock to cover by 2 inches.
- Simmer for 1 hour, then add the browned sausages and bacon back to the pot.
- Continue simmering for 1 more hour, until the beans are very tender.
- Remove from heat and stir in the shredded duck confit.
- Transfer mixture to a baking dish and top with breadcrumbs.
- Bake at 375°F for 1 hour until thick and the crumbs are crispy on top.
15. Beef Tartare
A luxuriously rich and decadent raw beef preparation with bold, savory flavors.
Ingredients: Beef tenderloin, capers, shallots, Dijon mustard, Worcestershire sauce, egg yolks, olive oil, parsley, chives, salt, pepper.
- Finely chop or grind the beef tenderloin until it reaches a desired texture.
- Finely mince the shallots, capers, parsley, and chives.
- In a bowl, mix together the chopped beef, shallots, capers, mustard, Worcestershire, egg yolks, olive oil, and season generously with salt and pepper.
- Stir well to combine all ingredients until well incorporated.
- Let rest for 10-15 minutes to allow flavors to meld.
- Serve the beef tartare chilled or at room temp with toasted bread or crackers.
- Garnish with extra chopped parsley, chives, capers, or a drizzle of olive oil if desired.
16. Croissant Sandwich
A decadent, flaky, buttery handheld treat loaded with savory fillings.
Ingredients: Croissants, ham, Swiss cheese, béchamel sauce, Dijon mustard, egg wash (egg beaten with water), butter.
Cook Time: 20-25 minutes
- Slice the croissants in half horizontally and lay the bottoms in a baking dish.
- Spread Dijon mustard on the bottom halves of the croissants.
- Layer with ham and Swiss cheese slices.
- Make a béchamel sauce by melting butter, whisking in flour to make a roux, then gradually whisking in warm milk until thick and smooth. Season with salt, pepper, nutmeg.
- Pour the béchamel sauce over the fillings, allowing it to seep into the croissant bottoms.
- Place the top halves of the croissants on top and brush with an egg wash.
- Bake at 375°F for 15-20 minutes until heated through and the tops are golden brown.
- Optionally, broil for 1-2 minutes at the end to get extra color on top.
- Let cool slightly before serving warm.
17. Steak Frites (Steak with French Fries)
Perfectly seared steak with a crusty exterior and tender, juicy interior paired with crispy, golden fries.
Ingredients: Ribeye or NY strip steaks, olive oil, butter, thyme, garlic, french fries, sea salt.
Cook Time: 30-40 minutes
For the Steak:
- Pat the steaks dry and generously season all over with salt and pepper. Let rest at room temp for 30 mins.
- Heat a cast iron skillet or grill pan over high heat until very hot. Add a bit of olive oil.
- Sear the steaks for 2-3 mins per side to get a nice crust.
- Add a knob of butter, thyme sprigs and garlic cloves to the pan and baste the steaks while cooking.
- Cook to desired doneness, letting rest 5 mins before slicing against the grain.
For the Fries:
- Cut russet potatoes into 1/4-inch thick fry batons and soak in cold water for 30 mins.
- Drain and thoroughly pat dry. Fry twice at 325°F first, then 375°F until golden brown.
- Drain on a paper towel-lined plate and season with sea salt.
- Serve the steak sliced with the fries alongside.
18. Coq au Vin Blanc (Chicken in White Wine Sauce)
Tender, fall-off-the-bone chicken in an aromatic, creamy white wine sauce.
Ingredients: Chicken pieces, bacon, mushrooms, shallots, garlic, white wine, chicken stock, heavy cream, tarragon, parsley, butter, flour, lemon juice.
Cook Time: 1-1.5 hours
- Season the chicken with salt and pepper. Brown in batches in butter/oil until golden.
- Remove chicken and cook the bacon until crispy. Set both aside.
- Make a roux by cooking flour in the bacon fat for 2 mins. Whisk in white wine and stock.
- Add the chicken, mushrooms, shallots, garlic, herbs and bacon back to the pot.
- Braise for 45-60 mins at 325°F until chicken is very tender.
- Remove chicken to a plate and let sauce simmer to thicken slightly.
- Stir in heavy cream and lemon juice. Taste and adjust seasoning as needed.
- Return chicken to the sauce and serve garnished with fresh parsley.
19. French Onion Soup
Deeply savory and rich with caramelized onions in a aromatic beef broth, topped with crusty bread and bubbly melted cheese.
Ingredients: Yellow onions, beef broth, dry white wine, thyme, bay leaf, butter, olive oil, flour, Gruyere cheese, baguette.
Cook Time: 1.5-2 hours
- Slice the onions into thin rounds. In a large pot, cook the onions in butter and olive oil over medium-low heat for 45-60 minutes, stirring frequently, until deeply caramelized.
- Sprinkle the flour over the onions and cook for 2-3 minutes, stirring constantly.
- Deglaze the pot with the dry white wine, scraping up any browned bits.
- Add the beef broth, thyme sprigs, and bay leaf. Simmer for 30-45 minutes.
- Meanwhile, slice the baguette into rounds and toast or bake until golden and crisp.
- Adjust soup seasoning with salt and pepper to taste.
- Ladle the hot soup into oven-safe bowls. Top each with 1-2 baguette rounds.
- Cover the bread with a thick layer of shredded Gruyere cheese.
- Place bowls on a baking sheet and broil for 2-3 minutes until cheese is melted and bubbly.
- Serve piping hot, being careful of the extremely hot bowls.
20. Salmon en Croûte (Salmon in Pastry Crust)
Flaky puff pastry encasing a tender, succulent fillet of salmon in a light, aromatic dill sauce.
Ingredients: Salmon fillets, puff pastry, shallots, dry white wine, heavy cream, dill, lemon, egg wash, salt, pepper.
Cook Time: 40-50 minutes
- Season the salmon fillets all over with salt, pepper, and chopped dill.
- Roll out the puff pastry into a large rectangle. Place the salmon down the center.
- In a skillet, cook the shallots in butter until soft. Add wine and reduce by half.
- Pour in the heavy cream and simmer until thick and creamy. Stir in chopped dill and lemon juice.
- Pour some of the dill cream sauce over the salmon. Fold the pastry up and crimp the edges to seal.
- Brush the pastry all over with an egg wash beaten with water.
- Bake at 400°F for 25-30 minutes until pastry is golden brown.
- Let rest for 5 minutes before slicing. Serve with remaining dill sauce spooned over or on the side.
21. Boeuf Bourguignon
A rich, velvety stew of beef slowly braised in red wine until fall-apart tender.
Ingredients: Beef chuck, bacon, pearl onions, mushrooms, red Burgundy wine, beef stock, tomato paste, garlic, thyme, bay leaf, butter, flour.
Cook Time: 3-3.5 hours
- Cut beef into 1-inch cubes and season generously with salt and pepper.
- Cook bacon until crispy in a Dutch oven, then remove and set aside.
- Sear the beef cubes in batches until browned on all sides in the bacon fat.
- Remove beef and set aside. Drain off all but 2 tbsp fat in the pot.
- Cook the pearl onions and mushrooms in the fat until lightly browned.
- Deglaze the pot with the red wine, scraping up any browned bits.
- Return beef and bacon to the pot. Add tomato paste, garlic, thyme, bay leaf and beef stock.
- Bring to a simmer, then transfer to a 325°F oven. Braise for 2.5-3 hours.
- In a small bowl, make a beurre manié by mashing softened butter into flour.
- Remove pot from oven and whisk in beurre manié to thicken the sauce.
- Adjust seasoning with salt and pepper. Garnish with parsley if desired.
22. Blanquette de Veau (Veal Ragout)
Tender veal in a velvety, lemon-scented cream sauce with mushrooms and pearl onions.
Ingredients: Veal stew meat, butter, flour, chicken or veal stock, dry white wine, lemon juice, cream, mushrooms, pearl onions, egg yolks, parsley, salt, pepper.
Cook Time: 1.5-2 hours
- Pat the veal dry and season all over with salt and pepper.
- In a Dutch oven, brown the veal in batches in melted butter over high heat until browned on all sides. Transfer to a plate.
- Add the pearl onions to the pot and cook for 2-3 minutes until lightly browned.
- Sprinkle the flour over the onions and cook for 1 minute, stirring constantly.
- Deglaze with the white wine, scraping up any browned bits. Simmer until reduced by half.
- Add the chicken/veal stock, lemon juice, and browned veal back to the pot. Bring to a simmer.
- Cover and braise in a 325°F oven for 1-1.5 hours until veal is very tender.
- Remove veal and onions from the braising liquid with a slotted spoon.
- Add the cream and sliced mushrooms to the pot and simmer for 5 minutes.
- Make a liaison by whisking the egg yolks with 1/4 cup hot braising liquid.
- Whisk the liaison into the sauce and cook for 1-2 minutes until thickened slightly.
- Return the veal and onions to the sauce. Taste and adjust seasoning as needed.
- Garnish with chopped parsley and serve over egg noodles, rice or potatoes.
23. Tarte Tatin (Upside-Down Apple Tart)
Buttery, caramelized apples baked under a flaky pastry crust – rustic and decadent.
Ingredients: Granny Smith apples, butter, sugar, pastry dough, vanilla bean (optional), crème fraîche or ice cream for serving.
Cook Time: 1 hour
- Peel, core, and halve the apples. Arrange tightly in a cast iron or oven-safe skillet.
- In a saucepan, cook the butter and sugar until a caramel forms, about 5-7 minutes.
- Pour the hot caramel over the apples and dot with vanilla bean seeds if using.
- Roll out the pastry to a circle slightly larger than the skillet. Place over the apples.
- Bake at 425°F for 20 minutes. Then reduce heat to 375°F and bake 20-30 minutes more until pastry is deep golden brown.
- Remove from oven and let rest for 5 minutes. Place a plate over the top of the skillet.
- Using oven mitts, carefully invert the tart onto the plate.
- Let any excess caramel drip over the apples. Serve warm with crème fraîche or ice cream.
24. Soupe à l’Oignon Gratinée (French Onion Soup)
Deeply savory broth loaded with sweet, caramelized onions, topped with crusty bread and melted Gruyère cheese.
Ingredients: Yellow onions, beef broth, dry sherry or white wine, thyme, bay leaf, butter, olive oil, baguette, Gruyère cheese.
Cook Time: 1.5 hours
- Halve and thinly slice the onions. Cook slowly in butter and olive oil for 45-60 minutes until deeply caramelized.
- Deglaze the pot with sherry/wine, scraping up browned bits. Add broth, thyme, bay leaf and simmer for 30 minutes.
- Toast or bake baguette slices until dried out and crisp.
- Ladle soup into oven-safe bowls and top with 1-2 baguette slices.
- Cover with a thick layer of shredded Gruyère cheese.
- Broil for 2-3 minutes until cheese is melted and bubbly.
25. Salade Lyonnaise (Salad with Bacon, Croutons and Poached Egg)
A bistro classic with frisée lettuce, crispy bacon lardons, poached egg and garlicky croutons.
Ingredients: Frisée lettuce, bacon lardons, eggs, baguette, olive oil, white wine vinegar, Dijon mustard, garlic, parsley, salt, pepper.
Cook Time: 30 minutes
- Cook the bacon lardons until crispy and drain on paper towels. Reserve bacon fat.
- Make the vinaigrette by whisking together olive oil, vinegar, mustard, minced garlic and parsley.
- Cut baguette into cubes and toss with some of the rendered bacon fat, salt and pepper.
- Toast the bread cubes until crunchy and golden.
- Poach the eggs until the whites are set but yolks are still runny.
- Arrange frisée lettuce on plates and top with bacon lardons, croutons, and poached egg.
- Drizzle vinaigrette over the top and season with salt, pepper and more parsley.
Conclusion
This collection offers France’s Culinary Masterpieces – classic French dinner recipes that will transport your tastebuds. From hearty stews to elegant veggie dishes, you’ll experience the incredible depth that makes French cuisine so celebrated.
While some require more technique, like the Cheese Soufflé or Croissant Sandwich, the rewards are worth it. With quality ingredients and time-honored methods, you can recreate the flavors that make French cooking an art form. Get ready to savor the best these authentic recipes have to offer from your kitchen. Bon appétit!