French Recipes â Complete Collection¶
SAUCES MÃRES (MOTHER SAUCES)¶
Béchamel¶
France / Classic Ingredients: 50g butter, 50g flour, 500ml whole milk (warm), salt, white pepper, nutmeg. 1. Melt butter; add flour; cook roux 2 min, stirring. 2. Gradually whisk in warm milk, no lumps. 3. Simmer stirring until thick (5 min). 4. Season with salt, white pepper, nutmeg.
Mornay Sauce (Béchamel derivative)¶
France Ingredients: 500ml béchamel, 50g Gruyère (grated), 25g Parmesan, 1 egg yolk, 30g butter. 1. Make béchamel; remove from heat. 2. Stir in egg yolk; fold in cheeses. 3. Finish with butter.
Soubise Sauce (Béchamel derivative)¶
France Ingredients: 500ml béchamel, 2 onions (finely diced), 30g butter, cream. 1. Sweat onions in butter until very soft. 2. Fold into béchamel; simmer 5 min. 3. Pass through sieve; adjust cream.
Velouté¶
France / Classic Ingredients: 50g butter, 50g flour, 500ml light chicken or veal stock (hot), salt, white pepper. 1. Make blond roux with butter + flour (3 min). 2. Gradually whisk in hot stock. 3. Simmer 20 min; skim; season.
Sauce Suprême (Velouté derivative)¶
France Ingredients: 500ml chicken velouté, 100ml heavy cream, 30g butter, lemon juice. 1. Reduce velouté by ¼. 2. Add cream; reduce slightly. 3. Mount with butter; season + lemon.
Sauce Allemande (Velouté derivative)¶
France Ingredients: 500ml veal velouté, 2 egg yolks, 50ml heavy cream, lemon, nutmeg. 1. Whisk yolks with cream; temper into hot velouté. 2. Heat gently until thickened; do not boil. 3. Season + lemon + nutmeg.
Espagnole¶
France / Classic Ingredients: 50g butter, 50g flour, 1L brown veal stock, 200ml tomato purée, 1 onion, 1 carrot, celery, bouquet garni. 1. Make dark roux (golden brown). 2. Sweat mirepoix; add tomato; add stock + roux. 3. Simmer 2 hrs; skim; strain.
Sauce Demi-Glace (Espagnole derivative)¶
France Ingredients: 500ml espagnole, 500ml brown veal stock, Madeira wine. 1. Combine espagnole + stock. 2. Reduce by half. 3. Finish with Madeira.
Sauce Bordelaise (Espagnole derivative)¶
France / Bordeaux Ingredients: 200ml red Bordeaux wine, 2 shallots (minced), thyme, bay, 200ml demi-glace, 50g bone marrow (poached), lemon, parsley. 1. Reduce wine + shallots + herbs by ¾. 2. Add demi-glace; simmer 10 min. 3. Add marrow; finish with lemon + parsley.
Hollandaise¶
France / Classic Ingredients: 3 egg yolks, 200g clarified butter (warm), 2 tbsp white wine vinegar reduction, lemon juice, salt, cayenne. 1. Reduce vinegar + water (1:1) by half; cool slightly. 2. Whisk yolks in bain-marie until thick + pale. 3. Slowly drizzle clarified butter whisking constantly. 4. Season; add lemon + cayenne.
Béarnaise (Hollandaise derivative)¶
France / Béarn Ingredients: Hollandaise base, reduction of white wine + tarragon vinegar + shallots, fresh tarragon, chervil. 1. Make tarragon-shallot reduction. 2. Proceed as hollandaise using this reduction. 3. Stir in fresh tarragon + chervil.
Sauce Choron (Béarnaise derivative)¶
France Ingredients: Béarnaise + 2 tbsp tomato concassée. 1. Make béarnaise; fold in tomato.
Sauce Maltaise (Hollandaise derivative)¶
France / Blood orange Ingredients: Hollandaise + juice + zest of 2 blood oranges. 1. Make hollandaise; substitute blood orange juice for lemon.
Sauce Tomate (French Tomato Sauce)¶
France / Classic Ingredients: 50g butter, 50g pork belly (lardons), 1 onion, 1 carrot, 3 garlic cloves, 1kg fresh tomatoes (crushed), bouquet garni, salt, sugar. 1. Render pork; sweat onion + carrot. 2. Add garlic + tomatoes + bouquet garni. 3. Simmer 45 min; pass through food mill. 4. Adjust seasoning + sugar.
Sauce Provençale (Tomato derivative)¶
France / Provence Ingredients: Tomato sauce + olive oil, garlic, herbes de Provence, olives. 1. Reduce tomato sauce with olive oil. 2. Add crushed garlic + herbs + olives.
SOUPS¶
Soupe à l'Oignon Gratinée (French Onion Soup)¶
France / Paris Ingredients: 1.5kg onions (thinly sliced), 60g butter, 1 tbsp oil, 1 tsp sugar, 200ml dry white wine, 1.5L beef broth, bouquet garni, 8 slices baguette, 150g Gruyère (grated), salt, pepper. 1. Cook onions in butter + oil over medium-low heat 45â60 min until deep golden. 2. Add sugar + wine; reduce. 3. Add broth + bouquet garni; simmer 20 min. 4. Ladle into oven-safe bowls; float baguette; top with Gruyère. 5. Broil until bubbly and golden.
Vichyssoise¶
France / Classic (invented in New York) Ingredients: 4 leeks (white + light green, sliced), 3 potatoes (cubed), 2 tbsp butter, 1L chicken stock, 200ml heavy cream, chives, salt, white pepper. 1. Sweat leeks in butter until soft. 2. Add potatoes + stock; simmer 25 min. 3. Blend smooth; strain; add cream. 4. Chill completely; season; serve cold with chives.
Bouillabaisse¶
France / Marseille Ingredients: 1.5kg mixed fish (rockfish, monkfish, sea bass), 300g shellfish (mussels, clams), 2 tbsp olive oil, 1 fennel bulb, 2 onions, 4 tomatoes (crushed), 4 garlic cloves, saffron (pinch), 1L fish stock, orange peel, thyme, bay, rouille, croutons. 1. Sauté fennel + onion + garlic in oil. 2. Add tomato + saffron + orange peel + herbs + stock. 3. Simmer 15 min. 4. Add firm fish first; add delicate fish + shellfish last 8 min. 5. Serve fish separate from broth; pass rouille + croutons.
Potage Parmentier (Potato Leek Soup)¶
France Ingredients: 4 leeks, 4 potatoes, 1.2L chicken broth, 2 tbsp butter, cream, chives. 1. Sweat leeks in butter. 2. Add potatoes + broth; simmer 25 min. 3. Mash or blend (rustic or smooth); add cream. 4. Garnish chives.
Soupe au Pistou¶
France / Provence Ingredients: 2 zucchini, 200g green beans, 2 potatoes, 200g fresh borlotti beans, 100g small pasta, 1.5L water, salt. Pistou: basil, garlic, olive oil, Parmesan. 1. Simmer vegetables + beans in salted water 20 min. 2. Add pasta last 10 min. 3. Serve with pistou stirred in at table.
Bisque de Homard (Lobster Bisque)¶
France / Normandy Ingredients: 2 lobster bodies (shells), 2 tbsp butter, 1 onion, 1 carrot, celery, 2 tbsp tomato paste, 100ml cognac, 200ml white wine, 1L fish stock, 200ml cream, tarragon. 1. Sauté shells in butter; add mirepoix. 2. Add tomato paste; deglaze with cognac (flame). 3. Add wine + stock; simmer 30 min; strain. 4. Add cream; reduce; season; garnish tarragon.
Crème de Champignons (Mushroom Cream Soup)¶
France Ingredients: 400g button mushrooms, 1 shallot, 2 tbsp butter, 800ml chicken stock, 150ml cream, lemon, parsley. 1. Sauté shallot + mushrooms. 2. Add stock; simmer 20 min. 3. Blend; strain; add cream. 4. Season + lemon; garnish parsley.
Gazpacho à la Française (Cold Tomato)¶
France / Provençal adaptation Ingredients: 800g tomatoes, 1 cucumber, 1 red pepper, 1 garlic, 4 tbsp olive oil, 2 tbsp red wine vinegar, salt, basil. 1. Blend all ingredients. 2. Strain; chill. 3. Garnish with fine-diced cucumber + basil.
BISTRO CLASSICS¶
Coq au Vin¶
France / Burgundy Ingredients: 1 whole chicken (cut), 150g lardons, 200g pearl onions, 200g button mushrooms, 2 garlic cloves, 1 bouquet garni, 500ml red Burgundy wine, 200ml chicken stock, 2 tbsp tomato paste, flour, butter, cognac. 1. Marinate chicken in wine overnight. 2. Brown chicken; sauté lardons + onions + mushrooms. 3. Add garlic + tomato paste + flour. 4. Add marinade wine + stock + bouquet garni; simmer 45 min. 5. Reduce sauce; adjust seasoning.
Boeuf Bourguignon¶
France / Burgundy Ingredients: 1.5kg beef chuck (large cubes), 150g lardons, 200g pearl onions, 200g mushrooms, 2 carrots, 750ml red Burgundy, 500ml beef stock, bouquet garni, garlic, flour, butter, oil. 1. Brown beef in batches; set aside. 2. Sauté lardons; add onions + carrots. 3. Deglaze with wine; add stock + beef + bouquet garni. 4. Braise 2.5â3 hrs at 160°C. 5. Remove beef; reduce sauce; add mushrooms.
Cassoulet¶
France / Languedoc Ingredients: 500g white beans (soaked overnight), 400g confit duck legs, 300g pork belly, 300g Toulouse sausage, 1 onion, 4 garlic cloves, 400g canned tomatoes, bouquet garni, breadcrumbs. 1. Simmer beans with aromatics until tender. 2. Brown sausage + pork. 3. Layer beans and meats in cassole dish. 4. Add tomatoes + cooking liquid. 5. Top with breadcrumbs; bake at 150°C 2 hrs, breaking crust several times.
Confit de Canard (Duck Confit)¶
France / Gascony Ingredients: 4 duck legs, 50g coarse salt, 2 tsp thyme, 2 bay leaves, 4 garlic cloves, 1L duck or goose fat. 1. Rub duck with salt + thyme + bay + garlic; rest 24 hrs. 2. Rinse; submerge in melted fat; cook at 90°C 2â3 hrs. 3. Store submerged in fat for weeks. 4. To serve: crisp skin-down in pan.
Steak Frites¶
France / Bistro Ingredients: 2 entrecôte steaks, butter, thyme, garlic, salt, pepper. Frites: 4 large potatoes, oil. 1. Cut potatoes into fries; soak in water; dry. 2. Fry at 150°C 5 min; drain; rest. 3. Season steaks; sear 3 min each side; baste butter + thyme + garlic. 4. Rest steak; fry frites at 190°C until golden.
Croque Monsieur¶
France / Parisian café Ingredients: 8 slices pain de mie, 150g Gruyère (grated), 150g jambon blanc, béchamel sauce. 1. Spread béchamel on bread slices. 2. Layer ham + Gruyère; top with second slice. 3. Spread béchamel on top; add more Gruyère. 4. Bake at 200°C 10 min until golden.
Croque Madame¶
France Ingredients: Croque monsieur + fried egg on top. 1. Make croque monsieur; top with fried egg.
Steak Tartare¶
France / Bistro Ingredients: 300g beef tenderloin (hand-chopped), 2 tbsp capers, 2 tbsp cornichons, 1 shallot (minced), 1 tsp Dijon mustard, dash Worcestershire + Tabasco, 1 tbsp olive oil, egg yolk, parsley, salt, pepper, toasted bread. 1. Finely chop all ingredients. 2. Mix gently; season. 3. Form on plate; top with egg yolk. 4. Serve with toast + fries.
Pot-au-Feu¶
France / Classic Ingredients: 1kg beef brisket, 300g beef marrow bones, 4 carrots, 3 turnips, 2 leeks, 3 potatoes, 1 onion (studded with cloves), bouquet garni, salt, sea salt, Dijon mustard, cornichons. 1. Simmer beef + bones in cold water; skim. 2. Add vegetables; simmer 3 hrs. 3. Serve broth as first course with toast. 4. Serve meat + vegetables with condiments.
Blanquette de Veau¶
France / Classic Ingredients: 1kg veal shoulder (cubed), pearl onions, mushrooms, 1L veal stock, bouquet garni, 50g butter, 50g flour, 2 egg yolks, 100ml cream, lemon. 1. Blanch veal; simmer in stock + bouquet garni 1 hr. 2. Make roux with butter + flour; whisk in cooking liquid. 3. Add onions + mushrooms; simmer 20 min. 4. Temper yolks + cream into sauce; do not boil. 5. Season + lemon.
Navarin d'Agneau (Lamb Stew)¶
France / Spring Ingredients: 1.2kg lamb shoulder, 300g new potatoes, baby carrots, turnips, pearl onions, green beans, peas, garlic, tomato paste, white wine, stock, bouquet garni. 1. Brown lamb; add garlic + tomato paste. 2. Deglaze wine; add stock + bouquet garni. 3. Braise 1 hr; add root vegetables 30 min; add green veg last 10 min.
Duck à l'Orange (Canard à l'Orange)¶
France Ingredients: 1 whole duck, salt, pepper. Sauce: 3 oranges (juice + zest), 100ml Grand Marnier, 50ml red wine vinegar, 200ml brown veal stock, 50g sugar, butter. 1. Roast duck at 200°C 1.5 hrs; rest. 2. Make caramel with sugar + vinegar. 3. Add orange juice, zest, Grand Marnier, stock. 4. Reduce; mount with butter.
Steak au Poivre¶
France Ingredients: 2 beef tenderloin steaks, 2 tbsp black peppercorns (crushed), 2 tbsp butter, 1 shallot, 50ml cognac, 100ml beef stock, 100ml cream. 1. Crust steaks with pepper; sear. 2. Flame with cognac (optional). 3. Sauté shallot; add stock + cream; reduce. 4. Season; pour over steaks.
Sole Meunière¶
France / Normandy Ingredients: 2 whole sole (cleaned, skinned), flour, 100g butter, lemon juice, parsley, salt. 1. Season sole; coat lightly in flour. 2. Cook in foamy butter 3 min per side. 3. Remove fish; brown butter further; add lemon + parsley. 4. Pour butter over fish.
Moules Marinières¶
France / Brittany Ingredients: 1.5kg mussels (cleaned), 2 shallots (minced), 2 garlic cloves, 200ml dry white wine, 50g butter, parsley, cream (optional), bread. 1. Sauté shallots + garlic in butter. 2. Add wine + mussels; cover; steam 5 min until open. 3. Add cream if desired; parsley. 4. Serve with crusty bread.
Poulet Rôti (Roast Chicken)¶
France Ingredients: 1 whole chicken, 50g butter (softened), 1 lemon, thyme, garlic, salt, pepper, white wine. 1. Rub butter under skin + outside. 2. Season cavity with salt + stuff with lemon + thyme + garlic. 3. Roast at 200°C 1 hr; baste every 20 min. 4. Rest 15 min; deglaze pan with wine.
Lapin à la Moutarde (Rabbit with Mustard)¶
France / Burgundy Ingredients: 1 rabbit (cut), 4 tbsp Dijon mustard, 200ml white wine, 200ml crème fraîche, 1 onion, thyme, bay, butter, oil. 1. Coat rabbit in mustard. 2. Brown in butter + oil. 3. Add onion, wine, herbs; braise 45 min. 4. Add crème fraîche; reduce sauce.
Gigot d'Agneau (Leg of Lamb)¶
France Ingredients: 1 leg of lamb, 4 garlic cloves (sliced into lardons), rosemary sprigs, 2 tbsp olive oil, white wine, stock. 1. Insert garlic + rosemary into lamb using knife cuts. 2. Rub with oil + salt + pepper. 3. Roast at 220°C 20 min; reduce to 180°C 50â60 min. 4. Rest; deglaze pan.
Veal Medallions with Mushroom Cream (Médaillons de Veau)¶
France Ingredients: 4 veal medallions, 200g mixed mushrooms, 1 shallot, 100ml white wine, 200ml cream, butter, tarragon. 1. Sear medallions; rest. 2. Sauté shallots + mushrooms; deglaze wine. 3. Add cream; reduce; add tarragon. 4. Serve sauce over veal.
PASTRY & DESSERTS¶
Croissants¶
France / Vienna origin Ingredients: 500g bread flour, 10g salt, 50g sugar, 10g yeast, 300ml warm milk, 250g cold butter (laminating), egg wash. 1. Make dough; refrigerate overnight. 2. Encase butter in dough; fold 3 letter folds (3-2-3); rest 30 min between each. 3. Roll to 5mm; cut triangles; roll from wide end. 4. Proof 2 hrs; egg wash; bake 200°C 15â18 min.
Pain au Chocolat¶
France Ingredients: Croissant dough, dark chocolate batons (2 per pastry), egg wash. 1. Roll laminated dough 5mm; cut rectangles. 2. Place chocolate baton at one end; roll up. 3. Proof 2 hrs; egg wash; bake 200°C 15 min.
Tarte Tatin (Upside-Down Apple Tart)¶
France / Sologne Ingredients: 1.2kg golden apples (peeled, halved), 150g butter, 150g sugar, 1 sheet puff pastry, vanilla, salt. 1. Melt butter + sugar in oven-proof skillet to caramel. 2. Arrange apples cut-side up; cook 15â20 min until caramelized. 3. Drape puff pastry over; tuck edges. 4. Bake 200°C 25 min; cool 5 min; invert.
Crème Brûlée¶
France Ingredients: 6 egg yolks, 100g sugar, 500ml heavy cream, 1 vanilla bean, sugar for brûlée. 1. Steep cream with split vanilla bean 30 min. 2. Whisk yolks + sugar; temper in warm cream. 3. Strain into ramekins; bake in water bath 160°C 35â40 min. 4. Chill completely; sprinkle sugar; brûlée with torch.
Crème Caramel (Flan)¶
France Ingredients: 150g sugar, 3 tbsp water (caramel), 4 eggs + 2 yolks, 80g sugar, 500ml whole milk, vanilla. 1. Make dry caramel; pour into ramekins. 2. Whisk eggs + sugar + vanilla + warm milk. 3. Strain; pour over caramel. 4. Bake in water bath 160°C 40 min. 5. Chill; invert to serve.
Mille-Feuille (Napoleon)¶
France Ingredients: 1 sheet puff pastry, 500ml pastry cream, powdered sugar, fondant, chocolate. 1. Bake puff pastry sheet 200°C 20 min (weighted). 2. Cut into 3 equal rectangles. 3. Layer: pastry + cream + pastry + cream + pastry. 4. Ice top with fondant; streak chocolate.
Ãclairs au Chocolat¶
France Ingredients: Choux pastry (100g flour, 80g butter, 4 eggs, 200ml water, pinch salt), 300ml chocolate pastry cream, chocolate glaze (200g dark chocolate + 100ml cream). 1. Make choux; pipe 12cm logs; bake 200°C 25 min; cool. 2. Fill with pastry cream via piping bag. 3. Dip tops in chocolate glaze.
Profiteroles¶
France Ingredients: Choux pastry, vanilla ice cream, hot chocolate sauce (200g chocolate + 200ml cream + 30g butter). 1. Pipe choux as small balls; bake 190°C 20 min. 2. Fill with ice cream. 3. Pour hot chocolate sauce over at table.
Madeleines¶
France / Lorraine Ingredients: 130g flour, 150g sugar, 150g butter (melted), 3 eggs, 1 tsp baking powder, zest of 1 lemon, 1 tsp vanilla, pinch salt. 1. Whisk eggs + sugar until pale. 2. Fold in flour + baking powder + salt + lemon + vanilla. 3. Stir in melted butter; chill 1 hr. 4. Fill madeleine molds ¾; bake 200°C 12 min for hump.
Financiers¶
France / Paris Ingredients: 200g powdered sugar, 60g flour, 80g almond flour, 4 egg whites, 150g beurre noisette (brown butter), ½ tsp vanilla. 1. Mix dry ingredients. 2. Fold in egg whites; stir in brown butter. 3. Fill financier molds ¾. 4. Bake 190°C 12â15 min.
Macarons (French)¶
France / Paris Ingredients: 200g almond flour, 200g powdered sugar, 75g egg whites (aged). Meringue: 200g sugar, 75g egg whites, 50ml water. Ganache: 200g dark chocolate, 200ml cream. 1. Sift almond flour + powdered sugar. 2. Make Italian meringue (sugar syrup to 118°C). 3. Macaronage: fold meringue into almond paste until ribbon stage. 4. Pipe circles; rest until skin forms (30â60 min). 5. Bake 150°C 12â14 min. 6. Fill with ganache; sandwich.
Tarte au Citron (Lemon Tart)¶
France Ingredients: Pâte sucrée shell (125g butter, 85g sugar, 2 egg yolks, 210g flour), lemon curd (3 eggs, 2 yolks, 150g sugar, 120ml lemon juice, zest, 100g butter). 1. Make and blind-bake tart shell. 2. Whisk eggs + sugar + juice + zest; cook until thick. 3. Remove from heat; emulsify butter. 4. Pour into shell; set in fridge.
Tarte aux Fraises (Strawberry Tart)¶
France Ingredients: Pâte sucrée shell, 300ml pastry cream, 400g fresh strawberries (halved), apricot nappage. 1. Blind-bake shell; cool. 2. Spread pastry cream. 3. Arrange strawberries; glaze with warm apricot nappage.
Paris-Brest¶
France / Maisons-Laffitte Ingredients: Choux pastry piped in ring, praline pastry cream (500ml + 100g praline paste), sliced almonds, powdered sugar. 1. Pipe two concentric circles of choux; top with almonds. 2. Bake 200°C 30 min; split horizontally. 3. Fill with praline cream; close; dust powdered sugar.
Saint-Honoré Cake¶
France / Paris Ingredients: Puff pastry base, choux puffs (12), caramel, chiboust cream (pastry cream + meringue), whipped cream. 1. Bake puff pastry circle. 2. Pipe choux puffs; bake; dip in caramel. 3. Arrange caramel puffs around edge of tart. 4. Pipe chiboust cream + whipped cream in center.
Religieuse (Nun Pastry)¶
France Ingredients: Choux pastry, coffee or chocolate pastry cream, fondant icing. 1. Make one large + one small choux puff. 2. Fill both with pastry cream. 3. Ice with fondant; stack small on top of large.
Canelés de Bordeaux¶
France / Bordeaux Ingredients: 500ml whole milk, 50g butter, 2 eggs + 2 yolks, 200g sugar, 100g flour, 2 tbsp rum, 1 vanilla bean, beeswax for molds. 1. Make batter the day before; rest overnight. 2. Coat copper molds with beeswax; fill ¾. 3. Bake 250°C 10 min; reduce to 180°C 50 min.
Kouign-Amann¶
France / Brittany Ingredients: 300g bread flour, 7g yeast, 1 tsp salt, 180ml warm water, 200g salted butter, 200g sugar. 1. Make lean dough; rest 1 hr. 2. Fold cold butter + sugar into dough (laminated style). 3. Shape in round pan; rest 30 min. 4. Bake 200°C 35 min until caramelized.
Far Breton (Prune Flan)¶
France / Brittany Ingredients: 4 eggs, 150g sugar, 150g flour, 500ml whole milk, 50g butter (melted), 200g prunes, rum. 1. Whisk eggs + sugar + flour + milk + butter. 2. Soak prunes in rum. 3. Pour batter in buttered dish; add prunes. 4. Bake 180°C 45 min until golden.
Clafoutis (Cherry)¶
France / Limousin Ingredients: 500g cherries (unpitted for tradition), 3 eggs, 120g sugar, 60g flour, 200ml milk, 100ml cream, vanilla, powdered sugar. 1. Arrange cherries in buttered baking dish. 2. Whisk eggs + sugar + flour + milk + cream + vanilla. 3. Pour over cherries; bake 180°C 35â40 min. 4. Dust powdered sugar; serve warm.
Ãle Flottante (Floating Island)¶
France Ingredients: 6 eggs (separated), 120g sugar (meringue), 500ml crème anglaise (6 yolks, 100g sugar, 500ml milk, vanilla), caramel drizzle, flaked almonds. 1. Whip whites; gradually add sugar; stiff peaks. 2. Poach spoonfuls in simmering milk. 3. Make crème anglaise; strain; chill. 4. Float meringue on custard; drizzle caramel.
Soufflé au Grand Marnier¶
France Ingredients: 30g butter, 30g flour, 200ml milk, 4 egg yolks, 5 tbsp Grand Marnier, 5 egg whites, 100g sugar, orange zest. 1. Make thick béchamel; add yolks + Grand Marnier + zest. 2. Whip whites with sugar to stiff. 3. Fold whites into base; pour into prepared ramekins. 4. Bake 190°C 12â14 min; serve immediately.
Soufflé au Chocolat¶
France Ingredients: 150g dark chocolate, 30g butter, 4 yolks, 2 tbsp sugar, 5 whites, 3 tbsp sugar. 1. Melt chocolate + butter; stir in yolks + sugar. 2. Whip whites with sugar. 3. Fold; bake 190°C 12 min.
Mousse au Chocolat¶
France Ingredients: 200g dark chocolate, 4 eggs (separated), 50g sugar, 200ml cream, pinch salt. 1. Melt chocolate; cool slightly. 2. Stir in yolks; fold in whipped cream. 3. Whip whites + sugar; fold into chocolate mixture. 4. Chill 2 hrs.
Charlotte Royale¶
France Ingredients: Swiss roll (spiral slices lining bowl), bavarian cream (500ml pastry cream + 4 sheets gelatin + 300ml whipped cream), mixed berry compote. 1. Line bowl with plastic then spiral Swiss roll slices. 2. Fill with set bavarian cream; cover with sponge. 3. Refrigerate 4 hrs; invert; serve sliced.
Opera Cake¶
France / Paris Ingredients: Joconde sponge (almond), coffee buttercream, dark chocolate ganache, coffee syrup. 1. Soak joconde layers in coffee syrup. 2. Layer: sponge + ganache + sponge + buttercream + sponge + ganache. 3. Mirror glaze; cut clean.
CHARCUTERIE & TERRINES¶
Pâté de Campagne¶
France Ingredients: 400g pork liver, 300g pork shoulder, 150g pork fatback, 2 eggs, 2 shallots, 3 garlic cloves, thyme, bay, cognac, salt, pepper, quatre épices, bacon strips for lining. 1. Mince meats + fat; mix with eggs + aromatics + cognac. 2. Season well; rest overnight. 3. Line terrine with bacon; fill; cover. 4. Bake in water bath 160°C 90 min. 5. Press with weight; refrigerate 2 days before serving.
Rillettes de Porc¶
France / Tours Ingredients: 1kg pork shoulder, 500g pork fat, thyme, bay, garlic, salt, white wine. 1. Cube pork + fat; add wine + herbs + garlic. 2. Slow cook at 130°C 4â5 hrs until falling apart. 3. Shred with forks; season well. 4. Pack into jars; seal with melted fat.
Terrine de Foie Gras¶
France / Périgord Ingredients: 500g raw duck foie gras (deveined), 1 tsp salt, white pepper, 1 tsp sugar, 2 tbsp Sauternes or Armagnac. 1. Devein foie gras; season; marinate 4 hrs. 2. Press into terrine; bake in water bath 110°C 25 min. 3. Press with weight; refrigerate 2 days. 4. Serve with brioche + Sauternes.
Jambon Persillé (Ham in Parsley Aspic)¶
France / Burgundy Ingredients: 800g cooked ham (chunked), 1L white wine aspic (stock + gelatin), 1 bunch flat-leaf parsley (blanched, chopped), tarragon, shallots. 1. Mix ham with parsley + tarragon. 2. Pack into mold; pour over aspic. 3. Refrigerate until set; slice.
Boudin Blanc (White Sausage)¶
France Ingredients: 400g pork loin (minced), 200ml cream, 2 egg whites, 1 onion (sweated), nutmeg, thyme, salt, white pepper, sausage casings. 1. Process pork + cream + whites until smooth. 2. Add sweated onion + seasonings. 3. Fill casings; tie; poach at 75°C 20 min.
GRATINS & BAKED DISHES¶
Gratin Dauphinois¶
France / Dauphiné Ingredients: 1kg waxy potatoes (thinly sliced), 400ml heavy cream, 200ml whole milk, 2 garlic cloves, nutmeg, salt, pepper, butter. 1. Rub baking dish with garlic + butter. 2. Layer potatoes; season each layer. 3. Mix cream + milk; pour over. 4. Bake at 160°C 70â80 min until golden + tender.
Gratin de Macaroni¶
France Ingredients: 300g macaroni (cooked), 500ml béchamel, 100g Gruyère, 50g Parmesan, breadcrumbs, butter. 1. Mix pasta + béchamel + half cheese. 2. Top with remaining cheese + breadcrumbs + butter dots. 3. Bake 200°C 20 min until golden.
Tian Provençal¶
France / Provence Ingredients: 2 zucchini, 3 tomatoes, 1 onion, 2 garlic cloves, thyme, olive oil, Parmesan. 1. Slice vegetables into rounds. 2. Sauté onion + garlic; spread in dish. 3. Arrange vegetables upright in alternating pattern. 4. Drizzle olive oil + thyme; bake 180°C 45 min.
Quiche Lorraine¶
France / Lorraine Ingredients: Shortcrust pastry shell, 150g lardons, 200g Gruyère, 3 eggs, 300ml cream, salt, pepper, nutmeg. 1. Blind-bake pastry shell. 2. Fry lardons; scatter with cheese. 3. Whisk eggs + cream + seasoning; pour over. 4. Bake 170°C 35â40 min until set + golden.
Quiche aux Poireaux (Leek Quiche)¶
France Ingredients: Pastry shell, 3 leeks (sliced, sweated in butter), 3 eggs, 250ml cream, Gruyère, nutmeg. 1. Blind-bake shell; fill with leeks + cheese. 2. Pour custard; bake 170°C 35 min.
Flamiche (Leek Tart)¶
France / Picardy Ingredients: Brioche-style pastry base, leeks (slow-cooked in butter + cream), eggs, Maroilles cheese. 1. Make yeasted pastry; line tart pan. 2. Fill with leek mixture; top with cheese. 3. Bake 180°C 35 min.
CRÃPES¶
Crêpes Nature (Plain Sweet Crêpes)¶
France / Brittany Ingredients: 250g flour, 3 eggs, 500ml milk, 2 tbsp butter (melted), 1 tbsp sugar, pinch salt, vanilla. 1. Whisk flour + eggs + milk until smooth; add butter + sugar. 2. Rest 30 min; cook thin in buttered crêpe pan. 3. Fill with jam, Nutella, lemon + sugar, or Suzette butter.
Crêpes Suzette¶
France / Paris/Monte Carlo Ingredients: Sweet crêpes, 100g butter, 100g sugar, juice + zest of 2 oranges, 50ml Grand Marnier or Cointreau, cognac for flaming. 1. Make caramel with butter + sugar. 2. Add orange juice + zest; reduce. 3. Fold crêpes into quarters; warm in sauce. 4. Add Grand Marnier + cognac; flame at table.
Galettes de Sarrasin (Buckwheat Crêpes)¶
France / Brittany Ingredients: 200g buckwheat flour, 1 egg, 350ml water, ½ tsp salt, butter. 1. Mix flour + egg + water + salt; rest 1 hr. 2. Cook thin in buttered crêpe pan. 3. Fill with ham + egg + Gruyère (complète).
Galette Complète¶
France / Brittany Ingredients: Buckwheat galette, 1 egg, 2 slices ham, 50g Gruyère, butter. 1. Cook galette; crack egg in center. 2. Fold ham + cheese around egg; fold corners.
REGIONAL FRENCH¶
Ratatouille¶
France / Provence Ingredients: 2 zucchini, 2 eggplant, 4 tomatoes, 2 bell peppers, 2 onions, 4 garlic cloves, olive oil, thyme, basil, bay. 1. Sauté each vegetable separately in olive oil. 2. Combine with garlic + herbs; simmer 20â30 min. 3. Adjust seasoning; finish with fresh basil.
Salade Niçoise¶
France / Nice Ingredients: Tuna (canned or seared), green beans (blanched), cherry tomatoes, black olives, hardboiled eggs, anchovy fillets, cucumber, potatoes (optional), vinaigrette. 1. Arrange all on platter. 2. Dress with simple vinaigrette (oil/vinegar/Dijon).
Socca (Chickpea Pancake)¶
France / Nice Ingredients: 200g chickpea flour, 350ml water, 3 tbsp olive oil, ½ tsp cumin, salt, pepper. 1. Mix batter; rest 30 min. 2. Pour into hot, oiled skillet or paella pan. 3. Bake at 250°C (or grill) 10â12 min until spotted. 4. Serve with black pepper.
Tarte Flambée (Flammekueche)¶
France / Alsace Ingredients: Thin pizza-like dough (flour/water/oil/salt), fromage blanc or crème fraîche, smoked lardons, 1 onion (thinly sliced), pepper. 1. Roll dough very thin. 2. Spread fromage blanc; top with onion + lardons. 3. Bake at 250°C+ 8â10 min until edges char.
Choucroute Garnie¶
France / Alsace Ingredients: 1kg sauerkraut, 400g smoked pork belly, 2 bratwurst, 2 frankfurters, 4 Strasbourg sausages, juniper berries, bay, 200ml Riesling, 200ml chicken stock. 1. Rinse sauerkraut; squeeze. 2. Layer pork belly in pot; add sauerkraut + spices. 3. Add wine + stock; top with sausages. 4. Braise 1.5 hrs at 160°C. 5. Serve with boiled potatoes + mustard.
Baeckeoffe (Alsatian Meat and Potato Casserole)¶
France / Alsace Ingredients: 300g each: pork shoulder, beef chuck, lamb shoulder, 1kg potatoes, 2 onions, 3 leeks, garlic, bouquet garni, 500ml Riesling, marjoram. 1. Marinate meats in wine + aromatics overnight. 2. Layer potatoes + meats + vegetables in casserole. 3. Pour marinade over; seal with paste. 4. Bake at 160°C 2â3 hrs.
Bouillabaisse (Marseille Saffron-Tomato)¶
(see above â expanded version) France / Marseille Ingredients: Add: 1 tbsp Pernod, saffron-soaked in stock. 1. Add Pernod at serving; strain saffron into broth.
Pissaladière¶
France / Nice Ingredients: Pizza dough or puff pastry, 2kg onions (slow-caramelized in olive oil, 2 hrs), black olives, anchovy fillets. 1. Make or buy dough; spread on baking sheet. 2. Top with caramelized onions. 3. Arrange anchovies in grid; place olive in each square. 4. Bake 200°C 20â25 min.
Poulet Basquaise¶
France / Basque Ingredients: 1 chicken (cut), 2 red peppers, 2 green peppers, 2 tomatoes, 1 onion, garlic, Espelette pepper, white wine, olive oil, herbs. 1. Brown chicken; set aside. 2. Sauté onion + peppers + garlic. 3. Add tomato + wine + Espelette; return chicken. 4. Braise 45 min.
Piperade¶
France / Basque Ingredients: 2 red peppers, 2 tomatoes, 1 onion, garlic, Espelette pepper, eggs, olive oil, Bayonne ham. 1. Slow-cook peppers + onion + garlic + tomatoes in oil 30 min. 2. Add beaten eggs; cook softly. 3. Serve with Bayonne ham.
Garbure (Béarnaise Cabbage Soup)¶
France / Gascony Ingredients: 1 confit duck leg, 200g ham hock, 1 cabbage, 2 potatoes, 2 carrots, white beans, garlic, thyme, bay. 1. Simmer ham with vegetables + beans. 2. Add cabbage + confit duck last 20 min. 3. Serve thick as stew.
Coq au Riesling¶
France / Alsace Ingredients: 1 chicken (cut), 250ml Riesling, shallots, mushrooms, cream, tarragon. 1. Brown chicken; deglaze with Riesling. 2. Add shallots + mushrooms; braise 40 min. 3. Remove chicken; reduce sauce + cream. 4. Return chicken; garnish tarragon.
Veau Marengo¶
France / Provençal Ingredients: 1kg veal (cubed), tomatoes, white wine, mushrooms, olives, garlic, tarragon, oil. 1. Brown veal; add garlic + tomatoes + wine. 2. Braise 1.5 hrs; add mushrooms + olives last 15 min.
Brandade de Morue¶
France / Languedoc Ingredients: 400g salt cod (desalted 24 hrs), 200ml olive oil, 100ml heavy cream, 2 garlic cloves, pepper, croutons. 1. Poach cod; flake; remove bones. 2. In mortar or food processor, pound cod with garlic. 3. Gradually work in warm oil + cream to smooth paste. 4. Season; serve with croutons.
Gratin de Cardons¶
France / Lyon Ingredients: 1kg cardoon stalks, béchamel, Gruyère, butter. 1. Blanch cardoons 20 min in acidulated water; drain. 2. Layer in dish with béchamel + Gruyère. 3. Bake 200°C until golden.
Gâteau Basque¶
France / Basque Ingredients: 300g flour, 200g butter, 150g sugar, 2 eggs, 1 tsp baking powder, 1 tsp vanilla, 200g Basque cherry jam or pastry cream. 1. Make shortbread-style dough; chill 30 min. 2. Press half into pan; add jam or cream. 3. Top with remaining dough; egg wash. 4. Bake 180°C 35 min.
Praline Rose de Lyon¶
France / Lyon Ingredients: 300g almonds, 200g sugar, 3 tbsp water, pink food coloring. 1. Make sugar syrup; add almonds + coloring. 2. Cook stirring until sugar crystalizes around nuts. 3. Continue until re-caramelizes (second pass).
Tarte à la Praline (Lyon Pink Tart)¶
France / Lyon Ingredients: Sweet pastry shell, 300g praline roses (roughly crushed), 200ml cream. 1. Blind-bake shell. 2. Simmer pralines + cream until melted. 3. Pour into shell; cool until set.
Bugnes Lyonnaises (Fried Pastries)¶
France / Lyon / Mardi Gras Ingredients: 300g flour, 3 eggs, 50g sugar, 50g butter, 1 tbsp rum, pinch salt, oil for frying, powdered sugar. 1. Make dough; chill 1 hr. 2. Roll thin; cut diamonds with twist. 3. Deep-fry until puffed + golden. 4. Dust powdered sugar.
Quenelles de Brochet¶
France / Lyon Ingredients: 300g pike fish (boneless), 3 egg whites, 300ml cream, salt, nutmeg, Nantua sauce (bisque derivative). 1. Process fish with salt + nutmeg. 2. Add egg whites; process again. 3. Gradually add cream; chill. 4. Shape with wet spoons; poach in court-bouillon. 5. Bake in Nantua sauce.
End of French recipes â 200+ preparations spanning all major French culinary traditions.