Cuisine
32 recipes in french style — from quick weeknight dinners to weekend classics and sweet finishes. Browse freely or filter by time and meal type.
Fast
Useful when you know the cuisine and want something quicker to cook.
Weekend
For recipes that reward a slower pace and a little more attention.
Sweet
Dessert when it exists, otherwise more recipes from the same cuisine.
Provencal vegetable stew where each vegetable is browned separately before being simmered together with tomato, basil, and vinegar.
Slowly caramelized onions, rich stock, white wine, and toasted bread with melted Gruyere for the deep, savoury finish expected from classic French onion soup.
French 75 with a clear balance of acidity, sweetness, and aroma, adapted for home bar use with common ingredients and simple steps.
An elegant Prohibition-era classic with cognac and orange liqueur, often served with a sugared rim.
A darker cousin to the Negroni where gin is replaced with whiskey for a deeper and more complex flavor profile.
The quintessential brunch drink that brightens the day with chilled champagne and fresh orange juice.
A French aperitif that turns a glass of champagne into a celebration with a splash of blackcurrant liqueur.
A French braise where chicken cooks slowly with red wine, bacon, shallots, and mushrooms until the sauce turns dark, glossy, and deep.
A summery salad of potatoes, green beans, tuna, eggs, tomatoes, and olives, brought together by a sharp, savoury dressing.
Thin French pancakes where the batter rests before cooking so each crêpe turns out supple, light, and easy to fold.
A creamy dauphinois-style potato gratin where thin slices of potato bake slowly with milk, cream, garlic, thyme, and nutmeg until soft and golden.
A French tart with bacon, egg custard, Gruyere, and nutmeg where the filling should be just set and lightly puffed without turning dry.
Classic French pepper sauce with cognac, whipping cream and crushed black pepper. Perfect with steak, entrecôte or beef fillet.
Light and silky chocolate mousse with dark chocolate and whipped egg whites. A classic French dessert that never fails to impress guests.
Boiled green asparagus with classic hollandaise sauce made from egg yolks, butter and lemon juice. An elegant accompaniment to Easter salmon or lamb.
A classic French sourdough bread with a crispy crust and an airy, flavorful interior. Requires a sourdough starter and some patience.
Small French pastries with a dark, thick caramelized crust and a soft, custardy center flavored with rum and vanilla.
A stunning French dessert tower made of cream puffs (profiteroles) held together with threads of caramel.
Delicate almond-based meringue cookies with a smooth top and a ruffled base, filled with ganache or buttercream.
Classic French toasted sandwich with béchamel sauce, Gruyère cheese and ham. A staple of Parisian bistros.
Classic French beef stew slow-braised in red Burgundy wine with pearl onions, mushrooms and lardons. The ultimate French comfort food.
Sunny Provençal vegetable stew with courgette, aubergine, peppers and tomatoes slow-cooked in olive oil and herbs.
The legendary Provençal fish stew from Marseille with multiple varieties of fish, shellfish, saffron and a rich broth. Served with rouille and crusty bread.
Thin and delicate French crêpes made with a simple butter and egg batter. Serve sweet with Nutella and strawberries or savoury with ham and cheese.
The classic French caramelised upside-down apple tart with buttery, crispy pastry. Made famous by the Tatin sisters in the Loire Valley.
Flaky, golden French croissants made with the traditional laminated butter dough. A weekend baking project that results in incredible croissants.
Indulgent Savoyard gratin with potatoes, lardons, onion and Reblochon cheese. The ultimate alpine après-ski dish from the French Alps.
The Alsatian pizza alternative from the French-German border – paper-thin crispy flatbread topped with crème fraîche, caramelised onions and lardons.
Elegant French baked eggs in individual ramekins with cream, herbs and your choice of additions – mushrooms, ham or smoked salmon.
The ultimate luxurious French soup – a rich, velvety bisque made from lobster shells, brandy and cream. Silky and intensely flavoured.
Silky smooth cold leek and potato soup enriched with cream. Vichyssoise is an elegant French classic served ice-cold and garnished with chives – perfect as a starter on a warm day.
Elegant French tart with a buttery shortcrust base, smooth vanilla pastry cream and fresh strawberries glazed with apricot jam. A classic pâtisserie dessert for spring.