France: Recipes and Cuisine

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 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 »

A French classic, canard, or caneton, à l'orange can seem intimidating. But it's actually quite easy to prepare. If you can roast a chicken, you can roast a duck. And the trickiest part of the sauce is caramelizing the sugar. Just take care not to leave the saucepan over heat too long, and you should have no problems. Great for dinner parties. Read more »

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. Read more »

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 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 »

Savory or sweet, stuffed, rolled, stacked or drenched in a boozy orange syrup, crepes are a versatile favorite from France. These thin, delicate pancakes originated in Brittany in the northwest of the country, but they have spread in popularity around the world. Crepes are available as a quick snack in France from small carts or shops called crêperies. In Brittany, it is traditional to accompany crepes with a glass of the local cider. Read more »

One of the most popular and well known crepe recipes, crêpes Suzette is a bewitching dessert of thin pancakes in a rich orange-butter sauce. It is a classic dessert in French restaurants, where it is often prepared tableside. Just who Suzette was is not clear. There is a story she was a dinner companion of the future King Edward VII of England in Paris. The dessert was supposedly created in her presence and named in her honor. Read more »

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. Read more »

Mignonette is an amazingly simple sauce for oysters. The peppercorns and vinegar heighten their flavor without overwhelming the oyster's pleasing brininess. Read more »

Pâte brisée is a basic, all-purpose pastry dough used to make tender crusts for tarts, galettes and small hors d'oeuvre. Read more »

This rustic recipe is probably the easiest (and cheapest) of all French pâtés to make. Because the meat isn't fully pureed, pâté de campagne has a great texture, complemented by the earthy flavor of liver. Try this recipe when you want something impressive for dinner parties, but not something that will eat up all your time. Leftovers with a side salad and bread are great for a simple meal. Read more »

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 »

Rich, creamy, chocolatey cups of heaven is about the best way to describe pots de crème au chocolat. Traditionally served in little cups with lids, this simple custard can be made in coffee cups or ramekins too. A favorite for Valentine's Day. The simple vanilla version is also excellent. Read more »

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 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 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. Read more »

This dish is classic French cuisine, with simple elegance and great flavor. Peppercorns form a spicy crust around a meltingly tender beef filet, all topped with a rich Cognac cream sauce. Easy to make, steak au poivre is great date food. Read more »