french Recipes
94 delicious french recipes from around the world
Omelette aux Fines Herbes
A classic French Omelette aux Fines Herbes, showcasing delicate technique for a perfectly creamy interior and a pale, tender exterior. This recipe features a blend of fresh chervil, chives, parsley, and tarragon for an aromatic and flavorful experience.
Opéra Cake
A classic French Opéra cake, featuring delicate almond sponge (Joconde) layered with rich coffee buttercream, a smooth chocolate ganache, and a coffee-soaked syrup, all enrobed in a glossy chocolate glaze. This sophisticated dessert is a true test of patisserie skill.
Pain Perdu (French Toast)
An elegant and delicious way to use up slightly stale brioche, pain perdu translates to 'lost bread'. Thick slices of brioche are soaked in a rich custard and then pan-fried to a beautiful golden-brown, resulting in a custardy interior and a slightly crisp exterior.
Pan Bagnat
A classic Niçoise pressed sandwich, featuring a crusty bread roll generously filled with fresh tuna, ripe tomatoes, hard-boiled eggs, anchovies, and briny olives, all brought together with a flavorful olive oil dressing. Perfect for a picnic or a light meal.
Paris-Brest
A classic French wheel-shaped pastry, this Paris-Brest features a ring of crisp choux pastry filled with a rich and airy praline-flavored mousseline cream. It was famously created to commemorate the Paris-Brest bicycle race.
Pâté Chaud (Vietnamese-French Pork and Liver Pastry)
Individual savory pâtés filled with a flavorful mixture of ground pork, chicken liver, and aromatic spices, all encased in flaky puff pastry. Traditionally served warm, this dish is a beloved fusion found in French-Vietnamese bakeries.
Pâté de Campagne
A rustic and flavorful French country pâté, this pork terrine is studded with liver and fragrant herbs, making it an essential addition to any charcuterie board. Its coarse texture and rich taste are best appreciated after a proper resting period.
Pâté en Croûte
A quintessential French charcuterie masterpiece, Pâté en Croûte features a rich, savory forcemeat encased in a decorative, golden pastry crust, finished with a clear, flavorful aspic gelée. This dish is a true showstopper, requiring precision and patience.
Petits Pois à la Française (French Braised Peas)
A classic French spring side dish where sweet peas are gently braised with tender lettuce, sweet pearl onions, and butter, creating a delicate and flavorful vegetable medley. The lettuce wilts down to form a light sauce.
Pintade au Chou (Guinea Fowl with Cabbage)
A rustic and elegant French country dish featuring tender guinea fowl braised with Savoy cabbage, smoky bacon, and aromatic vegetables in white wine and chicken stock. Perfect for a comforting autumn meal.
Piperade
A vibrant and flavorful Basque specialty featuring sweet peppers, ripe tomatoes, and onions gently cooked and then folded with soft scrambled eggs. Traditionally served with thinly sliced Bayonne ham, it's a delightful and hearty breakfast or light meal.
Pissaladière
A classic Niçoise onion tart, featuring deeply caramelized onions atop a rustic bread dough, adorned with savory anchovies and briny Niçoise olives. Often considered the Riviera's answer to pizza.
Poires Belle-Hélène
A classic French dessert featuring pears poached in a fragrant vanilla syrup, served with rich chocolate sauce and creamy vanilla ice cream. This elegant dish was famously created by Auguste Escoffier.
Pot-au-Feu
Pot-au-Feu, meaning 'pot on the fire,' is a quintessential French family meal. This classic dish features tender, slow-cooked beef and root vegetables simmered in a rich, aromatic broth. It's traditionally served in two courses: first the flavorful broth, followed by the succulent meats and vegetables.
Potée Auvergnate (Auvergne Pork and Cabbage Stew)
A hearty and rustic French stew from the Auvergne region, featuring tender salt pork, flavorful sausages, and a medley of root vegetables and cabbage, all slowly braised in a savory broth. This dish is the epitome of mountain sustenance.
Poulet Basquaise
A classic Basque dish featuring chicken braised in a vibrant sauce of bell peppers, tomatoes, onions, and the subtle warmth of Espelette pepper, enhanced with savory Bayonne ham. It embodies the sunny flavors of the Pays Basque.
Profiteroles (Cream Puffs)
Delicate choux pastry shells filled with cold vanilla ice cream and generously drizzled with a warm, rich chocolate sauce. The contrast between the warm sauce and cold ice cream is what makes these cream puffs truly irresistible.
Quenelles de Brochet (Pike Dumplings)
Lyon's most elegant dish: delicate pike dumplings bathed in a rich Nantua sauce. This recipe requires patience and precision for truly cloud-like quenelles.
Queue de Boeuf Braisée (French Braised Oxtail)
A classic French comfort food, this oxtail is slow-braised in red wine and beef stock until incredibly tender and falling off the bone. The rich, deeply flavored sauce is perfect for soaking up with crusty bread or mashed potatoes.
Quiche Alsacienne (Alsatian Onion Tart)
A classic Alsatian quiche featuring deeply caramelized onions suspended in a rich, creamy custard, baked in a buttery pastry crust. This is the original, simpler version of quiche before the addition of lardons made it 'Lorraine'.
Quiche Lorraine
The original French savory tart from Lorraine - a silky egg custard with crispy lardons baked in a buttery, flaky pastry. Simple perfection.
Ratatouille
A classic Provençal summer vegetable stew featuring tender eggplant, zucchini, bell peppers, and tomatoes slow-cooked with aromatic herbs de Provence. This version emphasizes cooking each vegetable separately to preserve its unique texture and flavor before combining them into a harmonious dish.
Rillettes de Porc
Authentic French rillettes, a rustic and flavorful spread made from slow-cooked shredded pork, rich with its own rendered fat. Perfect for serving with crusty bread and cornichons.
Ris de Veau (French Veal Sweetbreads)
A classic French haute cuisine dish featuring delicate veal sweetbreads, expertly prepared to achieve a crispy exterior and a luxuriously creamy interior. This recipe guides you through the essential steps for a truly exquisite result.