French recipes - 88 recipes
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Top rated French recipes
Brioche

By meadows
It doesn’t take a lot of your time, but it’s a two stage one, so keep in mind you have to plan in advance
- 375g fine bread flour
- 60 ml lukewarm milk
- 3 large eggs
- 7g instant yeast
- 7g salt
- 40g fine sugar
- 100g soft butter
Sweet Eve Strawberry Meringue Roulade with Mascarpone

By Sweet Eve Strawberry, Sweet Eve Strawberry
Preheat the oven to 200°C and place the oven rack quite near the top
- Vegetable oil for brushing the tin
- Whites of 6 eggs
- 300g caster sugar
- 80g flaked almonds
- 400g mascarpone cream cheese
- 1tbsp heaped icing sugar
- 300g Sweet Eve strawberries
Gratin Dauphinois

By Catherine B
Potatoes, cream, and France! This is a great side dish from France's Rhône-Alpes
- 1 kg of potatoes
- 180g cream cheese
- 1 liter of milk
- 1 bay leaf
- 1 head of garlic
- 10g of butter
- Salt, pepper
- Nutmeg
- Thyme
Eclairs

By nikita
To make the buns, heat the milk, butter and 150ml water very gently in a medium-sized saucepan until all the butter...
- For the buns
- 150ml milk
- 100g butter, diced
- 200g plain flour, sieved
- 4 large eggs, beaten
- For the filling
- 200ml milk
- 1 tsp vanilla paste, or 1 vanilla pod, split down the middle
- 2 large egg yolks
- 4 tbsp caster sugar
- 1 tbsp plain flour
- 1 tsp cornflour
- 200ml double cream
- To decorate
- 2 tbsp berry liqueur, such as cassis, framboise or sloe gin (optional)
- 500g pack fondant icing sugar, sifted
- food colouring (use pinks and purples if you flavour with a berry liqueur)
- sprinkles and edible cake decoration (we used Smarties and Mini Smarties)
Savaloy à l'alsacienne

By Vanessa
Preheat the oven to 210 ° (gas mark 6-7)
- 1 large savaloy sausage (for 2 people)
- Gruyere cheese, sliced into fine slices
- Thin rashers of bacon (to wrap the savaloy)
Aligot

By Catherine B
Try this delicious side dish/main of the Midi-Pyrénées region
- 500g potatoes
- 150g of grated cheese
- 30g butter
- 100 ml milk
- 2 tablespoons whole thick cream
- Salt and pepper
Landaise Salad (Foie Gras Salad)

By Catherine B
The Aquitaine region: Fine French delicacies await you in Aquitaine
- 6 slices of duck foie gras (80g)
- 18 slices of smoked duck breast
- 300g of duck (or chicken) giblets
- A small bag of pine nuts
- 18 cherry tomatoes
- Wheat Salad
- Balsamic vinegar
- oil
Scallops Beurre Blanc

By Al.E
For the beurre blanc, place the shallots, vinegar, wine and water into a saucepan
- 2 shallots, finely chopped
- 60ml white wine vinegar
- 60ml dry white wine
- 60ml water
- 125g cold unsalted butter, cut into small chunks
- 10 scallops
- dash olive oil
- salt and freshly ground white pepper
- fresh chives, finely chopped, to garnish
Mushrooms in White Wine

By Catherine B
Paris: Île-de-France Most tourists have picked up a pair of tiny tongs and slurped down a garlic snail or ‘...
- 500g of button mushrooms
- A large onion
- 20cl of white wine (dry)
- 1 teaspoon flour
- A little margarine
- Salt and black pepper
Easy chocolate creme brulee

By Doamiotdu451 , blog Mes recettes de cuisines
Preheat the oven to 150 ° C
- 3 eggs + 6 egg yolks
- 70 cl whipping cream
- 180 g caster sugar
- 5 tsp of brown sugar
- 50 g unsweetened cocoa
- 1/2 tsp vanilla extract
Similar French recipe collections
More French recipes
-
Fondue Savoyarde
- 250g of beaufort
- 250g of appenzeller
- 500g of compté
- 1 large glass of Gewürztraminer (or any white wine)
- half glass of calvados liqueur
- 2g of nutmeg
- stale bread cut into small pieces for dipping in your fondue when the latter will be hot
-
Gratin Christophine (Chayote...
- 3 white cristophines (chayotes)
- 1 tbsp coriander
- 1 clove of garlic chopped
- 2 white onions chopped
- 1 red pepper
- 6 sheets of filo paper
- 10cl milk
- 10cl coconut milk
- 10cl of cooking of the cristophines
- 20g butter
- 20g cornstarch
- 1 tsp Creole spices
- 100g of goat cheese
- Salt, pepper
- Olive oil
-
Raclette
- 1 kg of raclette cheese (gruyère works well)
- A few slices of bacon
- 1 kg of cooked new potatoes
- 500 g of dried meats like prosciutto
- Pickles
- White onions
- 6 mushrooms sliced
- 1 nice green salad with dressing!
-
Coconut Chocolate Pie
- Pie coconut chocolate
- -A shortcrust pastry
- -200g of dark chocolate
- -100g butter
- -125g of sugar
- -4 eggs
- -100g coconut powder
- -1/2 litre cream
-
Galette de Besançon
- 60 g granulated sugar
- 60 g caster sugar
- 1/4 cup of oil
- 1 pinch of salt
- 1/4 cup of fresh cream
- 300 g of wheat flour
- 4 eggs
- 80 g butter
-
Wild Blueberry Eclairs
- Choux pastry:
- ½ liter of milk
- 20g of sugar
- 3g of salt
- 200g butter
- 300g flour
- 7 eggs
- Wild blueberry cream:
- 6 egg yolks
- 300g of milk
- 100g sugar
- 60g cornflour
- 1 vanilla bean
- 70g mascarpone
- 30g cream
- 100g icing
- blueberry juice (from frozen wild blueberries )
- white fondant
- Icing:
- white fondant
- Food colouring, carmine and blue
-
Bayonne Ham Parcels
- 8 thin slices Bayonne ham
- 60g Roquefort
- 60g Mascarpone cheese
- 3 tablespoons sour cream
- 15g raisins
- 6 Walnut kernels
- 1 chicory
- Apple
- lemon
- 12 strands of chives
- Olive oil
- Salt and pepper
-
Pascade
- 250 grams of flour
- 6 eggs
- Half liter of milk
- 2 onions
- Salt and Pepper
-
French Onion Soup
- Soup:
- 3 large onions, sliced (3 cups)
- 3 tablespoons margarine or butter, melted
- 3 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 1/4 teaspoon pepper
- 4 cans (14 1/2 ounces each) ready-to-serve beef broth
- Cheesy Broiled French Bread:
- 8 slices French bread, 1 inch thick
- 3/4 cup shredded mozzarella cheese (3 ounces)
- 2 tablespoons grated or shredded Parmesan cheese
-
Upside Down Mirabelle Cake
- For the caramel:
- 100g of sugar
- 2 tbsp water
- For the cake:
- 1kg of mirabelles (or prunes)
- 150g of flour
- 100g of mirabelle jam
- 100g melted butter
- 3 eggs
- 1 packet of yeast
-
Red Macarons with Chocolate Ganache
- For the macarons:
- 155g Ground almonds
- 200g Icing sugar, sifted
- 3 Egg whites
- Red food colouring paste ( I used Sugarflair paste Christmas Red)
- Chocolate Ganache Filling:
- 100g Dark chocolate (55% cocoa solids is sufficient)
- 100ml Double cream
-
Pot Chicken
- 1 large chicken
- 8 carrots
- 5 turnips
- 1/2 stick of celery
- 4 large leeks
- 1 onion with three spice cloves inside
- thyme and bay leaves
- Salt flour
- Pepper Mill
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