Bon Appétit! 15 Classic French Recipes to Try Now (2024)

FAQs

What is the secret of French cooking? ›

Mirepoix: The Holy Trinity of Flavors

Mastering the art of French cuisine begins with understanding the importance of mirepoix. This trio of aromatic vegetables (carrots, onions, and celery) provides a flavorful foundation for countless dishes, infusing depth and complexity into stocks, soups, and stews.

One of the most celebrated recipes is Coq au Vin, a classic French dish that showcases the art of slow cooking. Julia's detailed instructions guide readers through every step, from browning the chicken to perfection to creating a flavorful sauce with red wine, mushrooms, and bacon.

A typical French breakfast consists of a croissant or bread with butter and jam and sometimes a sweet pastry. Fresh fruit juice and hot beverages, like coffee or tea, are also included.

Vichyssoise. Well-known as one of Julia Child's favorite dishes, this chilled leek and potato soup is startling in its simplicity. Aside from the leek, potato, and water, Child's version of the soup calls for barely any additional ingredients.

Soup was one of Julia Child's favorite things to eat, and reportedly, her absolute favorite was vichyssoise. Leek and potato soup, known as potage parmentier in French, is a classic base soup recipe. What sets vichyssoise apart is the addition of cream—and the fact that it is traditionally served chilled.

Here, we've gathered a sampling of our traditional French favorites: the wine-braised chicken stew coq au vin, the Provençal fish stew bouillabaisse, a vegetable-based take on French onion soup, and more. Pour yourself a glass of wine and enjoy cooking your way through these classics.

The Oxford Companion to Food calls pot-au-feu "a dish symbolic of French cuisine and a meal in itself"; the chef Raymond Blanc has called it "the quintessence of French family cuisine ... the most celebrated dish in France, [which] honours the tables of the rich and poor alike"; and the American National Geographic ...

An usual French lunch will include: an appetizer (une entrée), such as a mixed salad, soup, terrine or pâté; main course, (le plat principal), choice of beef, pork, chicken, or fish, with potatoes, rice, pasta and/or vegetables; cheese course (from a local selection) and/or a sweet.

In France, lunch is typically the main meal of the day, and French people spend more time enjoying lunch than most people in other countries.

What is the most difficult French dish to cook? ›

One of the most complicated and iconic French recipes is "Duck à l'Orange," also known as "Canard à l'Orange." This dish involves preparing a whole duck, creating a rich orange sauce, and combining complex flavors.

Don't Hold Back on Butter

French butter is also commonly cultured, a process that adds a layer of tangy depth to its flavor profile. With its silky texture and dynamic taste, it's no wonder Auguste Escoffier said the three great secrets of French cooking are butter, butter, butter.

Butter, with its golden hue and velvety texture, is a staple in French cuisine. Its richness and ability to enhance flavors make it an indispensable ingredient in sauces, pastries, and cooking techniques.