French Recipes
65 recipes from French cuisine, including French Toast, Hollandaise Sauce and Béchamel Sauce. 24 are vegetarian and 21 take less than 30 minutes.
Steak Tartare
The Parisian brasserie classic — raw beef fillet chopped by hand, never minced, and mixed with egg yolk, shallot, capers, cornichons, mustard and a dash each of Worcestershire sauce and Tabasco.
Poulet Basquaise
Basque chicken from south-west France — chicken pieces browned and braised in a soft stew of red and green peppers, onions, tomatoes and white wine, warmed with piment d'Espelette.
Kir
The Burgundy aperitif named after Canon Félix Kir, mayor of Dijon — a little crème de cassis in a glass of cold, sharp Aligoté white wine, the still original of the Kir Royale.
Berry Coulis
A bright, pourable sauce of mixed berries cooked briefly with sugar and lemon and pushed through a sieve — the partner of cheesecake, panna cotta and ice cream, made from frozen fruit in winter.
Cheese Soufflé
The French soufflé au fromage — a thick béchamel enriched with egg yolks and Gruyère, lightened with stiffly beaten whites and baked until it rises tall above the dish, crusted outside and creamy within.
Hachis Parmentier
France's answer to cottage pie, named after Antoine Parmentier, who championed the potato — a savoury beef and onion layer under buttery mash, finished with Gruyère and baked until golden.
Tarte Flambée
Alsace's Flammekueche — unleavened dough rolled paper-thin, spread with crème fraîche and fromage blanc, scattered with onion and smoked lardons and baked in a very hot oven until the edges char.
Sole Meunière
The dish that made Julia Child fall for French cooking — sole dusted in flour, fried in butter and dressed with nut-brown butter, lemon and parsley; simple, quick and all about timing.
Gratin Dauphinois
The potato gratin of the Dauphiné in the French Alps — thin slices of potato baked slowly in garlic-scented cream and milk, with no cheese at all, until tender, golden and firm enough to cut.
Tartiflette
The ski-resort bake of Savoie in the French Alps — potatoes, smoked lardons and onions cooked in white wine, topped with a whole Reblochon cheese, rind and all, and baked until it melts over everything.
Breton Buckwheat Galette
Brittany's savoury crêpe made only from buckwheat flour, water and salt — lacy and nutty, filled in the pan with ham, Emmental and an egg and folded into a square around the yolk.
Pissaladière
Nice's onion tart — a bread-dough base under a deep layer of onions stewed slowly in olive oil until sweet, criss-crossed with anchovies and dotted with black olives.
Cherry Clafoutis
The farmhouse dessert of the Limousin — whole black cherries baked in a thick, vanilla-scented batter somewhere between a pancake and a custard. Leaving the stones in is traditional: they add a faint almond flavour, so warn your guests.
Cream of Asparagus Soup
A spring cream soup that uses the whole bunch — the woody ends simmered into the stock, the stalks blended smooth and passed through a sieve, and the tips kept back to float on top.
Blanquette de Veau
The French white veal stew — veal poached gently with aromatics, never browned, then bound in a velvety sauce of its stock, cream, egg yolk and lemon, with mushrooms and small onions.
Duck Confit
Gascony's way of preserving duck — legs cured overnight with salt, garlic and thyme, cooked slowly submerged in their own fat until meltingly tender, then crisped skin-side down before serving.
Moules Marinières
Mussels steamed open in white wine with shallots, garlic, thyme and butter, as cooked along the Channel and Atlantic coasts of France; the broth they release is the sauce, to be mopped up with bread.
Steak au Poivre
The Parisian bistro steak — a thick fillet pressed into cracked black peppercorns, seared in butter and served with a pan sauce of flamed cognac and cream.
Dijon Vinaigrette
The French house dressing — Dijon mustard, red wine vinegar and a shallot whisked with olive oil at three to one, sharp enough for bitter leaves and the base of a hundred variations.
Brioche
The French enriched loaf, rich with eggs and butter, with a soft, feathery crumb and a deep golden crust. The butter goes in only once the dough is strong and elastic, and a night in the fridge makes it easy to shape.
Baguette
The long French loaf with a crackling crust, an open crumb and the sharp ears raised by its slashes — just flour, water, salt and yeast, given a slow overnight rise in the fridge for flavour.
Salade de Chèvre Chaud
The French bistro starter — rounds of goat's cheese grilled on toasted baguette with honey and thyme until soft and browned, then set warm on dressed leaves with walnuts.
Lemon Tart
The French tarte au citron — a crisp, sweet shortcrust case filled with a sharp lemon custard baked just until it sets with a wobble. Blind-baking the case thoroughly is what keeps the base crisp under the wet filling.
Potato and Leek Soup
The French potage Parmentier and a British weeknight standby — leeks sweated slowly in butter, simmered with floury potatoes and blended to a pale, velvety soup.
Frequently asked questions
How many recipes from French cuisine are on svcs.bg?
65: 37 cooking recipes, 6 salads, 20 sauces and 2 cocktails.
What are the classic dishes from French cuisine?
Among the recipes here: French Toast, Hollandaise Sauce and Béchamel Sauce.
What is the quickest recipe from French cuisine?
Kir, in about 2 minutes. Kir Royale (2 min) and Classic Mayonnaise (10 min) are quick too.
Are there vegetarian recipes from French cuisine?
Yes, 24 of the 65 are vegetarian, for example Berry Coulis, Cheese Soufflé and Gratin Dauphinois.
How is a recipe's cuisine decided?
By its tag: this page lists every recipe tagged "french". A recipe can belong to more than one cuisine.