20 Traditional French Recipes

1. Beef Bourguignon

Cut a beef chuck roast into 1-inch cubes and season with salt and pepper. Cook diced bacon in a large oven-safe pot until crispy. Remove bacon, then sear beef cubes in batches until browned on all sides.

Add sliced carrots, diced onion, garlic and tomato paste to the pot and cook briefly. Sprinkle in flour, then add red wine, beef broth, bay leaves and thyme. Return seared beef and bacon to the pot. Cover and braise in a 350°F oven for 1.5 hours until beef is very tender.

Meanwhile, saute pearl onions and mushrooms in butter until browned. Once the stew is done, season with salt and pepper. Serve beef bourguignon topped with sauteed onions, mushrooms and parsley.

2. Steak Frites

To make this dish, pat the steaks dry and season them generously with salt and pepper. Heat a large cast-iron skillet over high heat until very hot. Once the skillet is ripping hot, add a little olive oil and butter.

Place the steaks in the screaming hot skillet and cook for about 5 minutes per side to achieve the desired doneness (medium-rare, well-done, etc). Allow the steaks to rest for a few minutes before serving. Finally, serve the steak with some freshly-made fries on the side.

3. Crepes

To make this French food cuisine, start with the crepe batter by blending together eggs, milk, flour, granulated sugar, salt, and 3 tablespoons melted butter until smooth, about 1 minute. Cover and refrigerate the batter for at least 1 hour or up to 2 days. When ready to cook the crepes, preheat a 9-inch nonstick skillet over medium heat.

Melt 1/2 teaspoon cold butter in the preheated pan, then reduce heat to medium-low. Give the chilled batter a brief whisk, then pour 1/4 cup into the center of the pan. Lift the pan off the heat and tilt it in a circular motion to help the batter spread into an even circle.

Cook until the top is set and bottom is lightly golden brown, about 45 seconds. Flip and cook the second side until fully cooked through for about 45 seconds more. Use a spatula to fold the cooked crepe into quarters and transfer to a plate.

4. Coq Au Vin

Preheat oven to 350°F. Season the chicken all over with salt and pepper. Cook the bacon in a large dutch oven until crispy, about 8 minutes. Remove the bacon to a plate. Brown the chicken in batches until golden, 4-5 minutes per side. Remove the chicken. Drain all but 3 tablespoons of oil from the pot.

Saute the mushrooms, onions, and carrots in the oil until golden, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the tomato paste, then stir in the flour to coat the vegetables. Slowly whisk in the wine, broth, and brandy. Return the chicken and half of the bacon to the pot. Add the thyme, salt, and pepper. Bring to a boil.

Transfer the pot to the oven. Bake for 20-30 minutes until the chicken reaches an internal temperature of 165°F. Remove the chicken to a plate. Simmer the sauce on the stove, adding the butter, until thickened, about 10 minutes. Serve the chicken with the thickened sauce spooned over top. Garnish with the remaining bacon and parsley.

5. Croque Madame

Make Mornay sauce: Melt butter in a saucepan over medium heat. Add flour and stir for 1 minute. Gradually whisk in milk, salt, pepper, and nutmeg. Bring to a simmer, whisking constantly, and cook for 2 minutes until thickened. Remove from heat and stir in Gruyère. Let cool for 10 minutes.

Assemble Croque Monsieurs: Toast bread in a large ovenproof skillet until lightly golden on both sides. Spread half tablespoon butter on each slice. Flip over two slices, spread each with 1 teaspoon mustard and 1 tablespoon Mornay sauce. Top each with 3 ham slices, 1/4 cup Gruyère, and remaining bread slices.

Spread 2 tablespoons sauce evenly over tops. Sprinkle with remaining Gruyère. Transfer skillet to oven and bake for 15-18 minutes until cheese is melty and tops are golden. Melt butter in a nonstick skillet over medium-high heat. Crack in eggs and fry for 3 minutes until whites are set. Season with salt and pepper. Top each sandwich with a fried egg and enjoy this dish from France.

6. Ratatouille

Toss the eggplant with 1 teaspoon of salt in a colander set over a bowl. Allow it to sit for at least 30 minutes, then squeeze out any excess moisture and pat dry. In a large pot, heat 1 tablespoon of oil over medium heat. Add the onion and 2 cloves of chopped garlic seasoned with salt and pepper.

Cook this French cuisine food for 5-6 minutes until the onions are translucent. Add the bell pepper and cook for 6 more minutes until softened, then transfer to a bowl. Using the same pot with fresh oil, cook the zucchini, rosemary, and 2 more garlic cloves seasoned with salt and pepper for 8 minutes until golden. Add to the veggie bowl. Again with oil in the pot, cook the eggplant, thyme, and 2 garlic cloves for 8 minutes until golden. Add to the bowl.

Heat the final 1 tablespoon of oil and add the chopped tomatoes, sugar, remaining garlic, salt and pepper. Cook for 6-8 minutes until the tomatoes break down. Add the crushed tomatoes, sliced basil, and cooked veggies back to the pot. Bring to a simmer, reduce heat, and simmer for 8-10 minutes until the veggies meld together.

7. Apple Tart

In a large bowl, toss the apples with brown sugar, lemon juice, cinnamon, vanilla, and salt until well combined. In another large bowl, whisk together the flour, sugar, salt, and cinnamon. Add the melted butter and stir until a dough forms.

Press the dough mixture evenly into a 10" or 11" tart pan with a removable bottom, pressing until the dough is smooth. Arrange the apple mixture over the crust in the pan. Sprinkle the top with granulated sugar and dot with butter. Bake for about 1 hour, until the crust is golden brown and the apples are tender. Remove from oven.

Brush the top of the warm tart with melted apricot preserves. Allow to cool slightly before removing the outer ring of the tart pan. Slice and serve the apple tart while still warm.

8. Chicken Fricassee

In a large high-sided skillet over medium heat, heat the oil. Season the chicken on both sides with salt and pepper, then add it to the skillet. Cook for 5 minutes per side until golden brown. Remove the chicken from the skillet and set it aside on a plate.

In the same skillet, melt the butter over medium heat. Add the onion, carrot, celery, and mushrooms. Cook for 5 minutes until the vegetables are softened. Sprinkle in the flour and cook for 1 minute. Pour in the wine and scrape up any browned bits from the bottom of the pan. Reduce the wine by half, about 7 minutes.

Add the broth and cream to the skillet. Season with parsley, thyme, salt and pepper. Return the chicken and any accumulated juices to the skillet. Simmer for 15 minutes until the chicken is fully cooked through and the sauce has thickened.

9. Lyonnaise Potatoes

To make this French cuisine dish, cover the potatoes with 2 inches of cold water in a pot. Bring to a boil and let simmer for about 4 minutes until crisp and tender. Drain the potatoes completely and set aside. In a large nonstick skillet, heat 1 tablespoon each of butter and oil over medium-high heat until shimmering.

Add half of the potatoes and half of the onions to the skillet. Cook for 5 minutes, until the potatoes start to crisp and the onions turn golden brown. Add the remaining butter, oil, potatoes, and onions.

Continue cooking for about 15 minutes, stirring frequently, until all the onions are softened and browned. Remove the skillet from heat and stir in the fresh parsley. Season the potato and onion mixture with salt and pepper to taste before serving.

10. Steak Frites Bites

Preheat the oven according to the french fry package instructions. Slice the steak diagonally across the grain into thin 2-inch strips. In a large bowl, whisk together the olive oil, rosemary, Dijon mustard, and Worcestershire sauce. Add the steak strips and toss to coat them in the marinade.

Cover and refrigerate for at least 15 minutes or up to 2 hours. Before grilling, generously season the steak with salt and pepper. Meanwhile, bake the frozen fries in the oven following package directions. Allow them to cool slightly. Preheat the grill or grill pan to medium-high heat and grease the grates with vegetable oil.

Take a few baked fry strips and place them on a piece of marinated steak, rolling it up and securing with a toothpick. Repeat until all steak and fries are used. Grill the steak and fry rolls for about 2 minutes per side until charred and the steak reaches medium-rare doneness. Remove from the grill and drizzle with steak sauce before serving.

11. Potatoes Au Gratin

Preheat your oven to 375°F and butter a large 3-quart baking dish. Slice the potatoes 1/4-inch thick, placing them in water to prevent browning. Over medium heat, melt butter in a large skillet. Add garlic and cook for a minute until fragrant, then pour in the cream, milk, thyme, nutmeg, salt, and red pepper flakes.

Bring to a boil, reducing heat to low and simmering for 10 minutes. Remove from heat. Layer 1/3 of the potatoes in the prepared dish, slightly overlapping, and pour 1/3 of the cream mixture over top. Repeat with two more layers.

Top with Gruyère, cover with foil, and bake 45 minutes. Uncover, sprinkle with Parmesan, and bake 15-20 more minutes until potatoes are tender and top is golden brown. Allow to sit for 10 minutes before serving.

12. Quiche Lorraine

Make the crust by whisking flour and salt, then working butter into the flour with your hands until crumbly. Add ice water until a dough forms. Chill for 30 minutes. Preheat oven to 375°F. Roll out crust and place in a 9" pie plate, crimping edges. Refrigerate.

Cook bacon until crispy, then drain on paper towels. Scatter bacon, 1 cup Gruyère, and shallots into crust. Whisk eggs, cream, cayenne, nutmeg, and salt. Pour over bacon and cheese. Top with remaining 1/2 cup cheese. Bake for 40 minutes until crust is golden and eggs are cooked through. Allow to cool 15 minutes before slicing and serving.

13. Classic French Bread

Begin by combining lukewarm water and sugar in a glass measuring cup, sprinkling yeast over top and allowing it to bloom and become foamy, about 5-8 minutes. In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt.

Pour in the frothy yeast mixture and knead on medium speed until a soft, sticky dough forms after 10 minutes. Transfer the dough to a greased bowl, cover with a towel, and let it rise for 1 hour until doubled in size. Once risen, punch down the dough and turn it out onto a lightly floured surface. Knead briefly, then roll it into a 16x9-inch rectangle.

Starting with a long end, roll up the dough tightly into a log, tucking the ends under to seal. Place the log seam-side down on a parchment-lined baking sheet and let rise again for 45 minutes. Finally, brush the loaf with beaten egg white, score diagonally every 2 inches with a serrated knife, and bake at 425°F until hollow-sounding and golden brown, about 25 minutes.

14. Fondant Potatoes

Preheat your oven to a scorching 450°F. Peel the potatoes and slice them into thick 2-inch rounds, generously seasoning both sides with salt and pepper. In a large skillet over medium-high heat, get the vegetable oil nice and hot. Carefully add the potato slices flat-side down and fry until a deep golden brown forms on the bottom, around 5 minutes.

Flip the potatoes and add a knob of butter, garlic cloves, and fresh rosemary sprigs to the skillet. Let the other side of the potatoes sizzle and brown for 5 more minutes. Deglaze the pan by pouring in some chicken stock, then transfer the entire skillet into the oven.

Let the potatoes finish baking until fork-tender, 25-30 minutes more. Remove from oven, top with extra rosemary if desired, and serve the crispy, herb-scented potato slices straight from the hot skillet.

15. Salade Niçoise

Prepare an ice bath and hard boil some eggs for 8 minutes before shocking them in the ice bath to cool completely. Make a zesty vinaigrette by whisking olive oil, garlic, vinegar, mustard, honey, and tuna oil together. Blanch green beans until bright green and tender, then shock in an ice bath to stop the cooking.

Boil potatoes until fork tender. Peel and halve the eggs and potatoes. Flake some tuna and arrange it on plates with the eggs, green beans, cucumber, and olives. Top each egg half with an anchovy fillet and capers if desired. Drizzle everything with the flavorful vinaigrette and serve extra dressing on the side.

16. Easy Palmiers

Preheat your oven to 400°F and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out the puff pastry into a rectangle with the longer sides facing you. Sprinkle most of the sugar evenly over the pastry. Fold the left third of the dough towards the center, then fold the right third over the left, like closing a book.

Sprinkle the remaining sugar over the folded dough. Fold the right side over the left side again to create a compact log. Using a sharp knife, cut the log into 3/4-inch slices and arrange them cut-side down on the prepared baking sheets, spacing them apart.

If the dough becomes too warm and sticky, refrigerate for 30 minutes before continuing. Bake the palmiers until puffed and golden, about 20-25 minutes and enjoy this French dining.

17. French Onion Soup

In a large pot over medium heat, melt butter and add sliced onions. Cook the onions slowly, stirring occasionally, until they take on a rich, deeply golden brown caramelized color, 45-60 minutes. Stir in flour and cook for 1-2 minutes to create a roux, seasoning with salt. Deglaze the pot with white wine, simmering until it has nearly evaporated.

Pour in beef and chicken stocks along with fresh thyme, bringing the liquid to a boil. Reduce heat and gently simmer for about 15 minutes to allow the flavors to meld, skimming off any foam or fat that rises to the surface. Remove the thyme stems and season to taste with salt and pepper.

To serve, ladle the rich onion soup into heatproof ramekins or oven-safe bowls. Top each portion with 2 slices of toasted bread and a generous grating of melty cheese like Gruyère or Swiss. Broil until bubbling and golden brown, just 1-2 minutes. Garnish with fresh thyme before serving piping hot.

18. Cheese Puffs

Preheat your oven to 400°F and line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, salt, sugar, and white pepper (if using) and bring to a boil over high heat. Once boiling, remove from heat and add in the flour all at once.

Using a wooden spoon, vigorously stir the mixture until a smooth, cohesive dough forms and pulls away from the sides of the pan into a ball, about 2 minutes. Transfer the dough to a bowl and continue mixing for 1 minute to allow it to cool slightly.

One at a time, beat in the eggs, ensuring each one is fully incorporated before adding the next. Once a pipeable batter forms, fold in shredded Gruyère cheese. Use a piping bag or small 2-teaspoon cookie scoop to pipe or scoop the batter into 1-inch mounds on the prepared baking sheet, spacing them about 1 inch apart. Top with additional Gruyère if desired. Bake until puffed and golden brown, about 20-25 minutes.

19. Vegan French Onion Stew

Saute sliced onions in olive oil over medium-high heat until deeply caramelized and tender, about 30-35 minutes. Deglaze the pan with a splash of water and transfer the onions to a Dutch oven. Add red wine, thyme, garlic, and bay leaves - simmer for 5 minutes. Pour in lentils and 5 cups of water.

Bring to a boil, then reduce heat and gently simmer until lentils are tender, 30-35 minutes, skimming any foam. Once lentils are cooked, remove from heat. Preheat broiler and top soup with baguette slices and shredded Gruyère or other melty cheese. Broil for 2-5 minutes until cheese is beautifully melted and lightly browned. 

20. Boursin-Stuffed Chicken

Preheat your oven to 400°F. Using a meat mallet or tenderizer, gently pound the chicken breasts until they are an even 1/4-inch thickness all over. Pat them dry and generously season both sides with salt and pepper. Take a spoonful or two of creamy Boursin cheese and place it at one end of each pounded chicken breast.

Sprinkle some shredded mozzarella over the Boursin. Starting at the cheese end, tightly roll up each breast to enclose the cheese filling. Wrap a slice of prosciutto around each rolled chicken breast to help it hold its shape. Place the wrapped stuffed chicken seam-side down in a baking dish.

Once all the chicken is prepped, bake for 30-35 minutes until the prosciutto is crisp, the cheese is melty, and the chicken is fully cooked through with no longer any pink and the juices running clear when pierced. Let it rest for 5 minutes before slicing into the succulent stuffed chicken rollups.