France: Recipes and Cuisine
French Recipes
Béchamel
(French basic white sauce)
Béchamel is what the French refer to as a "mother sauce." It is a basic, fairly neutral sauce that is ideal for highlighting the flavor of delicate dishes. Also known as white sauce, béchamel goes well with vegetables and chicken and fish dishes. This sauce is not as common as it once was, given the preference these days for lighter fare, but it is still ideal for certain dishes. And some of the old recipes deserve to be rediscovered. Read more »
Bouillabaisse
(French Provençal seafood stew)
Bouillabaisse is one of the great dishes of French Provençal cuisine. The recipe looks intimidating, doesn't it? Well it shouldn't. Making it is actually fairly simple. The key is using top-notch ingredients. Ideally bouillabaisse is made with rascasse, an ugly fish found only in the Mediterranean. But feel free to make it with any combination of fish and seafood available to you. Try to use as many different types as possible, as it improves the flavor. Read more »
Carottes Braisées au Beurre
(French braised carrots with butter)
Carottes braisées au beurre are a classic French side dish. The natural sweetness of the carrots, accentuated with a pinch of sugar, goes perfectly with roasted meats and fowl.
Citronnade
(French lemonade; see Lemonade recipe)
Clafouti
(French cherry flan)
Clafouti originated in the Limousin region of France is often served as a breakfast dish, and can be made with all sorts of fruits. But cherries are classic. Cherry clafouti is traditionally made without first pitting the cherries. Read more »
Coq au Vin
(French chicken braised in wine)
Coq au vin is a classic winter dish from the Bourgogne region of France. Use a burgundy, Beaujolais, or any young, full-bodied red wine for this warming braised chicken dish. Read more »
Gratin Dauphinois
(French scalloped potatoes)
Gratin dauphinois originated in the Dauphiné region of southeast of France near Grenoble. This dish of sliced potatoes baked in milk or cream is known in the United States as scalloped or au gratin potatoes.
Mignonette
(French peppercorn sauce for raw oysters)
Mignonette is an amazingly simple sauce for oysters. The peppercorns and vinegar heighten their flavor without overwhelming the oyster's pleasing brininess. Read more »
Olives Marinées
(French marinated olives appetizer; see Olive Marinate recipe variations)
Pâte Brisée
(French pastry crust for savory tarts and pies)
Pâte brisée is a basic, all-purpose pastry dough used to make tender crusts for tarts, galettes and small hors d'oeuvre. Read more »
Pistou
(French basil-pinenut sauce; see Pesto Genovese variations)
Poires au Vin Rouge
(French pears poached in red wine)
As a French dessert, poires au vin rouge is a classic and a fine way to finish an autumn meal when pears are in season. Perfect after a dinner of venison, duck or goose. Read more »
Pommes Duchesse
(French browned mashed potatoes; see Mashed Potatoes recipe variations)
Poule au Pot
(French chicken in a pot)
Poule au Pot, literally "chicken in a pot," is typical Sunday dinner fare in the French countryside. A whole chicken is filled with a seasoned bread stuffing and gently poached along with vegetables in simmering broth. The broth is served as a soup to start the meal. The chicken and vegetables are then served as the main course along with the stuffing, which cooks up like a large dumpling and is sliced into rounds. Read more »
Quiche Lorraine
(French bacon and egg tart)
Quiche lorraine is the classic quiche from the Lorraine region of eastern France. It makes a nice brunch or picnic dish and goes well with a salad and a glass of chilled white wine or rosé. Read more »
Ratatouille
(French braised eggplant, tomatoes and basil)
Ratatouille is a famous dish from the Provençal region of southern France. It is a perfect dish for late summer when tomatoes, eggplant and zucchini are in season. Serve it hot, cold or at room temperature with grilled meats, fish or just some good, crusty bread. It is also delicious tossed with pasta.
Vin Chaud
(French warm spiced wine; see Mulled Wine recipe)
