French cuisine is famous around the world for its rich flavors and elegant techniques. From savory dishes to sweet desserts, traditional French recipes offer a wide range of tastes and textures.
These 30 classic French recipes will help you bring the flavors of France into your own kitchen.
Whether you’re a beginner cook or an experienced chef, these recipes provide a great starting point for exploring French cooking.
You’ll find familiar favorites like French onion soup and croissants, as well as lesser-known dishes that showcase regional specialties.
By trying these recipes, you can learn new cooking skills and impress your family and friends with delicious French-inspired meals.
1. Coq au Vin
Coq au Vin is a classic French dish that will impress your dinner guests. This hearty stew features chicken braised in red wine with bacon, mushrooms, and pearl onions.
To make Coq au Vin, start by marinating chicken pieces in wine, bay leaf, and thyme. Then cook bacon until crispy and set aside.
Brown the chicken in the bacon fat, then add vegetables and simmer everything in wine.
The slow cooking process results in tender meat and a rich, flavorful sauce.
Serve your Coq au Vin hot with crusty bread to soak up the delicious sauce. This comforting meal is perfect for cool evenings or special occasions.
2. Bouillabaisse
Bouillabaisse is a classic French seafood stew from Marseille. You’ll need various types of fish and shellfish for this flavorful dish.
Start by making a rich broth with fish bones, vegetables, and herbs. Saffron gives the soup its distinctive color and aroma.
Add your seafood in stages, starting with firmer fish and ending with quick-cooking shellfish. The fish should be cut into 2-inch pieces.
Serve bouillabaisse with crispy toast and rouille, a garlicky saffron mayonnaise.
Spread the rouille on the toast and float it in your bowl of stew.
This hearty meal is perfect for sharing with friends and family.
3. Ratatouille
Ratatouille is a classic French vegetable stew from Provence. You’ll love this colorful dish packed with summer flavors.
To make ratatouille, start by sautéing onions and garlic in olive oil. Add diced eggplant, zucchini, bell peppers, and tomatoes.
Season with herbs like oregano and bay leaf. Simmer the vegetables until tender, usually about 20-25 minutes.
The key is cooking each vegetable just right. You want them soft but not mushy. Adjust salt and pepper to taste before serving.
Ratatouille is great hot or cold. Enjoy it as a side dish or main course with crusty bread.
4. Quiche Lorraine
Quiche Lorraine is a classic French dish that you’ll love. It’s a savory tart with a flaky crust and creamy egg filling.
To make it, you’ll need a pastry crust, eggs, cream, and bacon. Some recipes also include cheese, like Gruyère or Swiss.
First, bake the crust until it’s lightly golden. While it cools, mix eggs and cream for the filling. Cook bacon until crispy, then add it to the egg mixture.
Pour the filling into the crust and bake at 325°F for about 45 minutes. The quiche is done when the center is set and the top is golden brown.
You can serve Quiche Lorraine hot or at room temperature. It’s perfect for brunch or a light dinner with a side salad.
5. Boeuf Bourguignon
Boeuf Bourguignon is a classic French beef stew cooked in red wine. You’ll need beef chuck, bacon, carrots, pearl onions, and mushrooms.
Start by browning the beef and bacon in a Dutch oven. Then, cook the vegetables until they’re soft and glistening.
Add the meat back to the pot with beef broth, red wine, thyme, and bay leaves. Cover and cook in the oven at 350°F for about 2.5 hours.
The result is tender meat in a rich, flavorful sauce. Serve this hearty dish with crusty bread or potatoes for a satisfying meal.
6. Tarte Tatin
Tarte Tatin is a classic French dessert you’ll love. It’s an upside-down apple tart with a caramel topping.
To make it, you cook apples in butter and sugar until they caramelize. Then you cover them with pastry dough and bake.
When it’s done, you flip the tart over to serve. The apples end up on top, glistening with caramel.
You can use different types of apples, but firm ones work best. Honeycrisp apples are a good choice.
Some recipes use store-bought dough, while others call for homemade shortcrust pastry. Both options can make a tasty tart.
7. Cassoulet
Cassoulet is a hearty French bean stew that originates from southern France. You’ll find it’s packed with rich flavors and filling ingredients.
The dish gets its name from the cassole, a special earthenware pot used for cooking. Traditionally, cassoulet contains white beans, duck confit, pork, and sausage.
To make cassoulet, you’ll need to soak the beans overnight. Then, you cook the meats and beans together slowly for several hours. This allows all the flavors to blend nicely.
The final step is crucial – breaking the crust that forms on top every 30 minutes. This creates a delicious, crispy top layer that contrasts with the creamy beans underneath.
8. Soupe à l’Oignon
French onion soup is a classic comfort food. You start by slowly caramelizing onions in butter until they turn a deep golden brown. This process can take up to an hour, but it’s worth the wait.
Next, you add beef or chicken broth and simmer the soup. Some recipes call for a splash of wine or balsamic vinegar for extra flavor.
To serve, you ladle the soup into oven-safe bowls. Top each bowl with a slice of toasted bread and a generous amount of grated Gruyère cheese.
The bowls then go under the broiler until the cheese melts and turns bubbly and golden. The result is a rich, savory soup with a cheesy crust that’s perfect for cold days.
9. Crêpes Suzette
Crêpes Suzette is a classic French dessert that combines thin pancakes with a zesty orange sauce. To make this treat, you’ll start by preparing a simple crêpe batter with flour, milk, eggs, and a hint of orange zest.
Once your crêpes are cooked, it’s time for the star of the show – the orange butter sauce. You’ll mix butter, sugar, orange juice, and zest to create a rich, tangy topping.
Heat the sauce in a pan, then add your crêpes. Let them soak up the flavors as you gently fold them. For an extra touch, you can flambe the dish with a splash of Grand Marnier or Cognac.
Crêpes Suzette is best served warm, right from the pan. The combination of buttery crêpes and citrusy sauce makes for an unforgettable dessert experience.
10. Ratatouille Niçoise
Ratatouille Niçoise is a classic French vegetable dish from Provence. You’ll love this colorful medley of summer vegetables.
To make it, you’ll need eggplant, zucchini, bell peppers, tomatoes, onions, and garlic. Cut the vegetables into small pieces.
Cook each vegetable separately in olive oil. This helps keep their individual flavors. Then combine them in a pot with herbs like thyme and basil.
Simmer the mixture slowly. The vegetables should be soft but not mushy. The flavors will blend together as it cooks.
Serve Ratatouille Niçoise hot or cold. It’s great as a side dish or main course. You can also use it as a filling for omelets or sandwiches.
11. Salade Niçoise
Salade Niçoise is a classic French dish from the city of Nice. This colorful salad combines fresh vegetables, protein, and tangy dressing.
To make it, start with a bed of crisp lettuce. Add tomatoes, cucumber, and green beans.
Top with canned tuna, hard-boiled eggs, and black olives. For extra flavor, include anchovies.
The dressing is simple – mix olive oil, lemon juice or vinegar, and Dijon mustard. Season with salt and pepper.
Arrange the ingredients in neat piles or toss everything together. Drizzle the dressing over the top just before serving.
This salad works great as a light meal or side dish. You can customize it based on what’s in season or your personal taste.
12. Poulet Basquaise
Poulet Basquaise is a flavorful French dish from the Basque region. It combines chicken with colorful bell peppers and tomatoes.
To make it, you’ll brown chicken pieces in a pan. Then, sauté onions and garlic. Add sliced peppers and cook until they soften.
Next, you’ll add tomatoes, white wine, and chicken stock. The chicken goes back in the pan to simmer in this tasty mixture.
The result is tender chicken in a rich, savory sauce. Poulet Basquaise is often served with rice or crusty bread to soak up the juices.
This dish showcases the bold flavors of Basque cuisine. It’s a comforting meal that’s perfect for family dinners.
13. Pissaladière
Pissaladière is a tasty French tart from Provence. It’s like pizza but with no cheese. The base is made from bread dough or puff pastry.
The tart is topped with caramelized onions, anchovies, and black olives. The onions are cooked slowly until they’re soft and sweet. This takes about 30 minutes.
To make pissaladière, spread the cooked onions on the dough. Arrange anchovies in a diamond pattern on top. Put an olive in the middle of each diamond. Sprinkle with fresh thyme.
Bake the tart in a hot oven until it’s golden brown. This usually takes about 20 minutes. Serve your pissaladière warm as a snack or light meal.
14. Hachis Parmentier
Hachis Parmentier is a classic French casserole that combines mashed potatoes and beef. You’ll love this comforting dish on chilly evenings.
To make it, start by boiling peeled potatoes for about 20-30 minutes. While they cook, prepare the beef filling by sautéing onions and garlic, then adding ground beef and tomato paste.
Once the potatoes are soft, mash them and spread half in a baking dish. Add the beef layer, then top with the remaining mashed potatoes. Sprinkle cheese on top for extra flavor.
Bake the casserole at 390°F (200°C) until golden and bubbly. Serve hot and enjoy this hearty French meal.
15. Duck Confit
Duck confit is a classic French dish that’s both rich and flavorful. You cook duck legs slowly in their own fat until they’re tender and crispy.
To make duck confit, you first cure the duck legs in salt, herbs, and spices for 1-3 days. This step helps preserve the meat and adds flavor.
After curing, rinse the duck legs and cook them in duck fat at a low temperature. This process takes several hours but results in incredibly tender meat.
The finished duck confit has crispy skin and meat that falls off the bone. You can serve it with potatoes, salad, or use it in other dishes like cassoulet.
While it takes time to prepare, duck confit is a delicious and impressive French delicacy worth trying.
16. Croque Monsieur
Croque Monsieur is a classic French sandwich you’ll love. It’s made with white bread, ham, and melty cheese. The secret ingredient is béchamel sauce, which makes it extra creamy.
To make one, spread Dijon mustard on bread slices. Add ham and Gruyère cheese. Top with another slice of bread. Cover with béchamel sauce and more cheese.
Grill the sandwich until golden and crispy. The cheese should be gooey and delicious. Croque Monsieur is perfect for lunch or a quick dinner.
You can find this tasty treat in cafes all over France. It’s comfort food at its best!
17. Bouillabaisse Provençale
Bouillabaisse is a classic seafood stew from Provence, France. You’ll find it’s packed with various types of fish and shellfish.
To make bouillabaisse, start by sautéing onions, leeks, and garlic in olive oil. Add tomatoes, saffron, and white wine to create a flavorful broth.
Next, add different fish like cod, sea bass, or red mullet. Include shellfish such as mussels, clams, or shrimp for variety. Let everything simmer until the seafood is cooked through.
Serve your bouillabaisse hot with crusty bread and rouille, a garlicky saffron mayonnaise. This hearty dish is perfect for sharing with friends and family.
18. Pots de Crème
Pots de Crème is a classic French dessert that will satisfy your chocolate cravings. This rich, creamy custard is easier to make than you might think.
You only need a few simple ingredients: dark chocolate, sugar, egg yolks, heavy cream, and milk. Mix these together and cook them briefly on the stovetop.
Pour the mixture into small pots or ramekins. Bake them in the oven for about 25-30 minutes until they’re set around the edges but still a bit jiggly in the middle.
Let them cool and set before serving. The result is a smooth, velvety chocolate treat that’s perfect for ending a special meal. Pots de Crème are rich, so a small portion is all you need to feel satisfied.
19. Galette des Rois
Galette des Rois is a traditional French cake enjoyed on January 6th to celebrate Epiphany. This flaky pastry consists of two circular puff pastry layers with a rich almond cream filling.
To make it, you’ll need to prepare the almond cream by mixing butter, sugar, eggs, and ground almonds.
Then, roll out two circles of puff pastry and place one on a baking sheet.
Spread the almond cream on the pastry, leaving a border around the edge. Place a small charm or whole almond in the filling.
Cover with the second pastry circle and seal the edges.
Bake the galette at a high temperature until golden brown. It’s typically served warm and shared among family and friends.
20. Gougères
Gougères are delightful French cheese puffs that make perfect appetizers. You’ll love these light and airy bites filled with cheesy goodness.
To make gougères, you’ll need water, butter, flour, eggs, and grated cheese. Gruyère is the traditional choice, but you can use other hard cheeses too.
The dough is cooked on the stove, then eggs are mixed in. You pipe or spoon small mounds onto baking sheets.
Bake the gougères until they puff up and turn golden brown. Serve them warm for the best taste and texture.
These savory treats are great for parties or as a snack with wine.
You can make them ahead and reheat before serving.
21. Rillettes
Rillettes are a classic French spread made from slow-cooked pork. You’ll find this savory treat served as an appetizer or snack throughout France.
To make rillettes, you cook pork shoulder or belly in its own fat until tender. Then you shred the meat and mix it with some of the cooking fat.
The result is a rich, flavorful spread perfect for slathering on crusty bread. Rillettes have a smooth texture similar to pâté.
You can enhance the flavor by adding herbs like thyme or spices such as nutmeg. Some recipes include white wine or brandy for extra depth.
Rillettes keep well when stored in airtight containers. You can enjoy this tasty French delicacy for several weeks when refrigerated properly.
22. Clafoutis
Clafoutis is a sweet French dessert from the Limousin region. You’ll love this rustic treat made with fresh cherries baked in a custard-like batter.
To make clafoutis, you’ll need eggs, milk, sugar, flour, and cherries. Preheat your oven to 350°F (175°C).
Mix the batter ingredients until smooth, then pour it over cherries in a buttered dish.
Bake for about 30-40 minutes until golden and set. The texture should be soft and creamy, similar to flan.
Serve your clafoutis warm, dusted with powdered sugar. It’s perfect for brunch or dessert.
23. Blanquette de Veau
Blanquette de Veau is a classic French veal stew known for its creamy white sauce. To make it, you’ll simmer veal chunks with aromatic vegetables and herbs in water or broth.
Once the meat is tender, create a roux with butter and flour. Add this to the cooking liquid to thicken it. Stir in cream or crème fraîche for richness.
Sautéed mushrooms and small onions often accompany the dish. A touch of lemon juice brightens the flavors.
Serve this comforting stew over rice or with crusty bread to soak up the delicious sauce. It’s perfect for a cozy dinner on a chilly evening.
24. Navarin d’Agneau
Navarin d’Agneau is a tasty French lamb stew perfect for springtime. You’ll love this dish for its tender meat and colorful veggies.
To make it, brown lamb chunks in a pot. Then cook onions and carrots until soft. Add the lamb back in with some flour and wine.
Pour in water and simmer the stew for about 40 minutes. Next, toss in potatoes and turnips. Let them cook for 15 minutes.
Finish by adding fresh or frozen peas. They only need a few minutes to cook.
The result is a hearty, flavorful meal that’s sure to impress your family and friends.
25. Gratin Dauphinois
Gratin Dauphinois is a classic French potato dish that will warm your heart. This comforting side pairs well with many main courses.
To make it, you’ll need potatoes, cream, milk, garlic, and nutmeg.
Slice the potatoes thinly using a mandoline for even cooking.
Layer the potato slices in a baking dish. Pour a mixture of heated cream, milk, and seasonings over them.
Bake until the top is golden and the potatoes are tender.
The result is a creamy, indulgent dish with a crispy top. It’s perfect for special occasions or when you want to treat yourself to something delicious.
26. Pain Perdu
Pain Perdu is the original French toast. It’s a clever way to use stale bread. You soak bread slices in a mix of milk, eggs, and sugar.
Then you fry the soaked bread in butter until golden brown. Some recipes add vanilla or rum for extra flavor.
You can sprinkle sugar on top for a sweet crunch.
For the best results, use day-old white bread or brioche. The stale bread soaks up more of the egg mixture.
This makes the inside custardy and the outside crisp.
You can serve Pain Perdu for breakfast or dessert. It’s great with maple syrup, fresh fruit, or powdered sugar. Some people even bake it after frying for extra crispiness.
27. Brandade de Morue
Brandade de morue is a tasty French dish made with salt cod, olive oil, and milk or cream. You’ll find it’s popular in southern France.
To make it, you soak the salt cod to remove excess salt. Then you mix it with mashed potatoes, garlic, and olive oil until smooth.
The result is a creamy, flavorful spread. You can serve it warm with bread or vegetables for dipping.
It’s great as an appetizer or light meal.
Some recipes add lemon juice for extra flavor. Others use cream instead of milk for a richer taste. You can adjust the ingredients to suit your preferences.
28. Tartiflette
Tartiflette is a hearty French dish perfect for cold winter days. You’ll love this comforting meal from the Savoie region.
To make tartiflette, you’ll need potatoes, reblochon cheese, bacon, and onions.
Start by boiling the potatoes until they’re tender.
Next, cook the bacon and onions in a pan. Layer the potatoes, bacon, and onions in a baking dish.
Top everything with slices of reblochon cheese. Bake the dish in the oven at 375°F (190°C) for about 45 minutes.
The result is a golden, bubbling casserole with crispy edges and a creamy center. Serve your tartiflette hot with a side salad for a complete meal.
29. Filet Mignon
Filet mignon is a prized cut of beef known for its tenderness. You can prepare this French classic in various ways.
One popular method is to season the steak with salt and cracked black pepper.
Cook it in a hot skillet with butter or oil for about 4 minutes per side for medium-rare.
For added flavor, try making a sauce to accompany your filet. A classic peppercorn or Bordelaise sauce complements the meat well.
You can also cook filet mignon using the sous vide method for precise doneness. After cooking, sear it briefly in a hot pan for a nice crust.
Serve your filet mignon with roasted vegetables or potatoes for a complete French-inspired meal.
30. Moules Marinières
Moules Marinières is a classic French dish of mussels cooked in white wine. You can make this tasty meal at home with just a few ingredients.
Start by melting butter in a large pot. Add chopped shallots and garlic, cooking until soft.
Pour in white wine and bring to a boil.
Add cleaned mussels to the pot and cover. Steam for 5-7 minutes until the shells open. Discard any that stay closed.
Sprinkle fresh parsley over the mussels before serving.
Enjoy with crusty bread to soak up the flavorful broth.
This simple yet elegant dish is perfect for a quick weeknight dinner or impressing guests at a gathering.
History of French Cuisine
French cuisine has a long and rich history dating back centuries. It has evolved through different eras and influences to become one of the world’s most renowned culinary traditions.
Origins and Influences
French cooking began to take shape in the Middle Ages. Herbs and spices were used heavily to mask the taste of spoiled food.
In the 14th century, Guillaume Tirel, known as Taillevent, wrote one of the earliest French cookbooks called Le Viandier.
The Renaissance brought new ingredients from the Americas like tomatoes and potatoes. Italian Catherine de Medici introduced refined techniques when she married the French king in 1533.
In the 17th century, chef François Pierre La Varenne published influential cookbooks that moved away from medieval flavors. He emphasized the natural tastes of ingredients and created the foundation for modern French cooking.
Regional Variations
France’s diverse geography led to distinct regional cuisines. The butter-rich dishes of Normandy contrast with the olive oil-based cuisine of Provence. Burgundy is known for beef and wine-based stews like boeuf bourguignon.
Coastal areas specialize in seafood, while inland regions feature more meat and poultry. The Alps have hearty dishes like fondue and raclette.
Paris became the center of haute cuisine in the 19th century. Chefs like Auguste Escoffier codified French cooking techniques and recipes. Today, French cuisine continues to evolve while honoring its rich heritage and regional traditions.
Essential Ingredients in French Cooking
French cuisine relies on a handful of key ingredients that create its distinct flavors and textures. These essential elements form the foundation of many classic French dishes and techniques.
Herbs and Spices
Fresh herbs play a big role in French cooking. Parsley, thyme, and bay leaves are common in many recipes. You’ll often find them tied together as a “bouquet garni” to flavor soups and stews.
Tarragon adds a unique anise-like taste to chicken dishes and sauces. Chervil brings a mild flavor similar to parsley. Chives give a subtle onion taste to omelets and salads.
For spices, white pepper is preferred over black in light-colored sauces. Nutmeg adds warmth to béchamel and cheese dishes. Herbes de Provence is a dried herb blend featuring thyme, basil, and oregano.
Cheeses and Dairy
Cheese is central to French cuisine. Brie and Camembert offer creamy textures. Roquefort provides a bold, blue cheese flavor. Gruyère melts well for gratins and fondue.
Butter is used generously in cooking and baking. It forms the base of many sauces and pastries. Heavy cream enriches soups and sauces. Crème fraîche adds tanginess to both savory and sweet dishes.
Eggs are vital in French cooking. They thicken sauces, bind ingredients in quiches, and create light textures in soufflés and meringues. You’ll find them in everything from omelets to custards and crepes.
Techniques Used in Traditional French Cooking
French cuisine relies on time-honored methods and careful preparation. These techniques create the rich flavors and textures that French food is known for.
Classic Cooking Methods
Braising is a key French technique. You start by browning meat, then cook it slowly in liquid. This makes tough cuts tender and flavorful.
Sautéing is another common method. You cook food quickly in a hot pan with a little fat. It keeps veggies crisp and meats juicy.
Poaching involves gently cooking food in liquid just below boiling. It’s great for delicate items like fish or eggs.
Roasting is used for larger cuts of meat. You cook them uncovered in the oven, often with herbs and veggies.
Sauce Preparation
French sauces are a cornerstone of the cuisine.
You start with a base like béchamel or velouté.
To make béchamel, you cook flour in butter, then slowly add milk. This creates a creamy white sauce.
Velouté is similar, but uses stock instead of milk. It’s the base for many other sauces.
Reduction is key in sauce-making.
You simmer liquid to concentrate flavors and thicken the sauce.
Emulsification is used to combine oil and vinegar for vinaigrettes.
You whisk them together to create a smooth mixture.