French Cuisine

French cooking is one of the world's historic cuisines, and it's easy to master many of the classics with our recipes. From cassoulet to crepes, you'll find France right in your kitchen.

See Popular French Cuisine Recipes

Pan-Roasted Veal Chops with Cabernet Sauce

Food & Wine

Chef Robert Wiedmaier gives butchering demos at the Butcher's Block in Alexandria, Virginia. At his restaurant next door, Brabo, he serves elegant dishes, like this veal chop. To make the wine sauce even more complex, use demiglace (concentrated veal stock) instead of beef stock and flour. Demiglace is available from

Total: 1 hr 20 mins

Sorrel Mousse with Lemon Cream

Food & Wine

When he was working as a caterer, Patrick O'Connell would often study the cookbooks at his local library during his downtime. He discovered his affinity for French food while reading the works of legendary writer Elizabeth David; he especially loved the sorrel sauce he found in her 1960 book, French Provincial Cooking. When he opened The Inn at Little Washington in Washington, Virginia, he experimented with sorrel in lots of different ways, eventually creating this exquisite, tangy mousse.

Total: 4 hrs 30 mins

Mushroom and Herb Pizza

Diabetic Living

Chicken with White Wine and Creme Fraiche

Food & Wine

Wine-bar owner Pierre Jancou (who shares cooking duties with Ewen Lemoigne) is fanatical about ingredients: He gets his chicken from the same poultryman as Michelin-three-star Alain Passard. The chicken is first poached, then seared so the skin is golden and crispy.

Total: 1 hr 30 mins

French Onion Dip

Midwest Living

Caramelizing the onion adds a sweet taste to a homemade dip served with vegetables or chips.

Real Chocolate Mousse

Fine Cooking Magazine

Sous Vide Tri-Tip with Cilantro Butter

Food & Wine

Michael Ruhlman, co-author of Thomas Keller's sous vide bible, Under Pressure, likes to drop a Cryovac'd tri-tip straight from the butcher into a water bath.

Total: 1 hr 30 mins

Roasted Lobsters with Verjus and Tarragon

Food & Wine

Verjus, a cooking liquid pressed from unripe grapes, is a staple of classic French cooking; chefs love it today for its pleasant tang, which is much milder than vinegar. David Page uses verjus two ways here: to help baste the lobster as it roasts and to brighten a jalapeno-and-tarragon-inflected vinaigrette served over the sweet meat.

Total: 40 mins

Potatoes Fondantes

Fine Cooking Magazine

A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates.

Coriander-Crusted Duck Breasts

Food & Wine

"I've been making this dish for a while," says Rajat Parr. "It's basically India meets France. The first five times I went to France I went straight to Burgundy. I took my first trip in 1997 because of a 1986 Domaine Francois Raveneau Chablis Grand Cru Clos I tried when I was working as a bartender at Rubicon in San Francisco. I was like, Oh my gosh, what is this wine?"

Total: 2 hrs

Chicken Cordon Bleu

Family Circle

These plump chicken rolls are coated with a bread crumb mixture and hide a delicious ham, cheese, and mustard filling inside. This recipe requires only eight ingredients to prepare.

Pork Chops Provencal

Family Circle

Capers add a tangy, lemon flavoring to the tomato-based sauce served over pork chops and orzo in this French-inspired 30-minute recipe.

Fennel Mussels with Piquillo Rouille

Food & Wine

Before Chris Kronner makes this dish, he forages mussels from the nearby coast. "You have to climb down a 75-foot rock face on a rickety ladder; it's intense," he says.

Total: 1 hr

Squid Pizza with Saffron Aioli

Food & Wine

Michael Emanuel (an alumnus of Berkeley's Chez Panisse) tops this pizza with an irresistible mix of Provencal flavors: salty-sweet roasted squid, creamy aioli, and crushed red pepper (French piment d'Espelette would also work well). The remaining aioli can be used as a dip for vegetables or a spread for sandwiches.

Total: 35 mins

Crepes with Sweet Yogurt and Raspberry-Apricot Sauce

Food & Wine

These crepes are like free-form blintzes, with thick and creamy Greek-style yogurt standing in for the cheese filling and a quick topping made with preserves and frozen raspberries.

Total: 45 mins

Apple Tart with Almond Cream

Food & Wine

This delicious dessert is a large version of the individual tartlets served at Racines. The thin, crisp pastry shell is filled with a layer of almond cream made from both finely ground and coarsely chopped nuts that give the tart layers of texture. The thinly sliced apples on top caramelize as the tart bakes.

Total: 3 hrs
French Cuisine  Recipes: Take your pick!
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