French cuisine recipes - 14 recipes
Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
Top rated French cuisine recipes
Poppy seed-crusted salmon with a green pea salad flavoured with Wasabi

By Loukoum°°° du blog Beau à la louche
Prepare the salmon: Remove any bones with clean tweezers
- For salmon:
- 300 g or 350 g salmon fillet, without skin
- 30 g poppy seeds
- salt & pepper
- a dash of olive oil
- For the rocket sauce:
- 2 handfuls of rocket salad
- 3 tablespoons olive oil
- 2 tbsp water
- 1 pinch of salt
- For the salad:
- 3 handfuls of rocket salad
- 200 g snow peas
- 2 handfuls of peas (fresh or frozen)
- ½ bunch of chives (10g)
- 2 tbsp olive oil
- 2 tsp rice vinegar
- 1/2 tsp Wasabi paste (adjust amount to suit your taste)
- salt & pepper
Spring daude with asparagus, broad beans and ginger

By Le Creuset - Borgerhoff & Lamberigts
Cut off the tips of the asparagus (about 2cm) and throw away the stalks
- 14 green asparagus
- 500g broad beans
- 5 spring onions
- 4 cm ginger
- 2 cloves of garlic
- 1 tablespoon olive oil
- 100 ml sherry
- 125g wheat
- 2 bay leaves
- 200g frozen peas
- 600 ml stock (chicken)
- ice cubes
- Freshly ground pepper
- salt
- 1 bunch of mint
- 1 bunch of parsley
Bechamel Sauce

By raverdy perrine
Melt the butter over low heat
- 30g butter
- 30g flour
- 1/2 litre milk
- salt & pepper
White Sauce

By bluerider99
Put the butter, milk and flour into a pan on a high heat
- 500ml milk (1 pint)
- 30g plain flour
- 30g butter
- (flavourings)
- nutmeg
Venison daube (stew)

By Paul T
Cut the venison into cubes, about 50 g each
- 900 g venison (shoulder, haunches)
- 100 g of fresh pork rind
- 1 ham bone
- 2 small onions pricked with cloves
- 2 carrots, sliced
- zest of one orange untreated
- 1 bouquet garni (thyme, bay leaf, savory, cinnamon stick)
- 3 cloves of garlic
- a bit of beef stock
- 1 litre of red wine
- olive oil
- salt and pepper
Salmon en croute with pesto and ground almonds

By Pinky Blondie
Preheat the oven to 200 ° C
- 2 salmon steaks
- 8 tbsp pesto
- 8 tbsp almond purée
- coarse salt
- Mixted seeds (pumpkin seeds, pine nuts, sunflower seeds ...)
Coq au vin with a sweet nectarine twist

By Pêche d'ici
Lightly brown the chicken on all sides in a large pan with 40g butter and 1 tablespoon oil
- 4 yellow nectarines
- 1 chicken (3kg), cut into pieces
- 1 bottle of red Burgundy wine
- 150 g smoked bacon
- 2 bunches of spring onions
- 1 clove of garlic
- 1 star anise
- 1 bouquet garni
- 50 g butter
- 2 tbsp oil
- 2 tbsp flour,
- salt
- Pepper
Coq au vin

By Jean-Luc , blog La ferme de Villars 24340- le blog de jean-Luc
Cut up the chicken, salt and pepper and set aside
- Ingredients for 7-8 people:
- 1 chicken 2.5 kg
- 50 g of duck fat
- 20 g butter
- 100 g smoked bacon lard
- ¾ litre of red wine
- 4 onions
- 2 cloves of garlic
- 1 large carrot
- 3 bay leaves
- 2 sprigs of thyme
- lemon
- 250 g fresh button mushrooms
- 2 tablespoons of flour
- cognac
- nutmeg
- salt and pepper
Foie Gras and gingerbread millefeuille with sweet and sour vinaigrette, caramelised pears and onion confit

By CIFOG
Peel and chop the onions. Melt them in 2 tablespoons of hot olive oil, 10 minutes, then pour the Madiran red wine, ...
- 320 g of Foie Gras, ready to eat
- 2 pears
- 4 onions
- 4 bunches of red currants
- 3 egg whites
- 130 g butter
- 100 ml + 2 tablespoons olive oil
- 100 g flour
- 100 g pine honey
- 30 g caster sugar
- 1 pinch of baking soda
- 1 teaspoon of cinnamon
- 1 clove, powdered
- 1 tsp of aniseed
- 100 ml Madiran wine
- 100 ml of sherry vinegar
- Salt and pepper.
Mussels a la brasucade (in mustard and white wine sauce)

By raymonde
Clean the mussels: remove the barnacles and scrape them
- - 8 kgs of mussels, fairly large
- - 6 kgs of onions
- - 500 gr of of Dijon mustard
- - 4 cloves of garlic
- - 2 litres of regular white wine
- - Salt and pepper
- - 1 glass of olive oil
- - A bunch of thyme
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More French cuisine recipes
-
Castelnaudary Cassoulet
- 1L of dried white beans
- 1 carrot
- 1 onion pierced with 3 cloves
- 200g finely diced onion
- 2 herb bunches
- 5 garlic gloves
- 1 gooses lard
- 6 large tomatoes
- 300g bacon
- 200g bacon rind
- 750g porc belly
- 800g rack of lamb
- 400g Toulous sausage
- 1/2 garlic sausage
- 2 duck confit pieces
-
Duck in dark chocolate orange sauce
- 60g chocolate 70% cocoa
- 50 ml balsamic vinegar
- 50g of sugar
- juice of 3 oranges
- 3 duck breasts
-
Provançal courgette, peppers and...
- 1 puff pastry
- 1 courgette
- 1 red pepper
- 1 tomato
- 1 onion
- 2 tablespoons ricotta
- 2 tablespoons of tomato concentrate
- herbes de provence
- salt and pepper
- 1 egg yolk
- 2 tsp poppy seeds
-
Coq au vin (chicken in red wine...
- 1 chicken 2 kg
- 2 large onions
- 1 glass of cognac
- 2 bottles of red wine (I use Côtes du Rhône)
- 500 g mushrooms
- 400 g smoked bacon cut into lardons
- 3 tablespoons flour,
- 1 bouquet garni (thyme, bay leaf, parsley, etc.).
- 40 g butter
- 3 tablespoons oil
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