Cuisine

French

Cuisine française

Technique you can taste: butter, stock, pastry and a regional pantry.

Court and rural tracks, then restaurant professionalisation. The croissant is laminated dough France made definitive.

Sauces, pastry lamination, braises, and produce treated as the main character.

Countries and regions

France

Metropolitan France

Dishes

Croissant

A laminated French breakfast pastry. This is a project. The butter has to stay cold. You will be proud.

13 hr 20 minExpertNo chilli

Steak frites

A bistro plate: a pan-seared steak, a pile of fries, and a pan sauce if you have the nerve.

50 minMediumNo chilli

Quiche Lorraine

A savoury custard tart with smoked pork — cream, egg, pastry. Cheese is a later argument.

2 hr 10 minMediumNo chilli

Crêpes

Thin French pancakes — butter in the batter, a hot pan, and whatever filling the house believes in.

1 hrEasyNo chilli

Pot-au-feu

Boiled beef, marrow bones and winter vegetables — the broth is dinner and so is the meat.

3 hr 55 minMediumNo chilli

Madeleines

Small lemon-butter cakes with a hump — a tin helps, a rest in the fridge helps more.

1 hr 27 minEasyNo chilli

Coq au vin

Coq au vin from France. Times were inferred from the source steps.

2 hr 48 minA bit of workNo chilli

Brie wrapped in prosciutto & brioche

Brie wrapped in prosciutto & brioche from France. Times were inferred from the source steps.

8 hr 47 minMediumNo chilli

Chicken Marengo

Chicken Marengo from France. Times were inferred from the source steps.

50 minMediumNo chilli

Chinon Apple Tarts

Chinon Apple Tarts from France. Times were inferred from the source steps.

1 hr 10 minMediumNo chilli

Flamiche

Flamiche from France. Times were inferred from the source steps.

2 hr 2 minA bit of workNo chilli

French Lentils With Garlic and Thyme

French Lentils With Garlic and Thyme from France. Times were inferred from the source steps.

45 minMediumNo chilli

French Omelette

Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scr

40 minMediumNo chilli

French Onion Soup

Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions

1 hr 10 minMediumNo chilli

Fish Stew with Rouille

Twist the heads from the prawns, then peel away the legs and shells, but leave the tails intact. Devein each prawn. Fry the shells in 1 tbsp oil for 5 mins, until dark pink and golden in patches. Add the wine, boil down

1 hr 27 minA bit of work🌶️

Chocolate Souffle

Chocolate Souffle from France. Times were inferred from the source steps.

35 minMediumNo chilli

Pear Tarte Tatin

Pear Tarte Tatin from France. Times were inferred from the source steps.

1 hr 17 minMediumNo chilli

Prawn & Fennel Bisque

Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins. Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften. Pour in the wine and brandy, bubble hard for a

1 hr 16 minMediumNo chilli

Provençal Omelette Cake

Break the eggs into two bowls, five in each. Whisk lightly and season with salt and pepper. Heat the oil in a pan, add the courgettes and spring onions, then fry gently for about 10 mins until softened. Cool, then stir i

24 hr 55 minA bit of work🌶️

Ratatouille

Ratatouille from France. Times were inferred from the source steps.

1 hrA bit of workNo chilli

Duck Confit

The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt,

32 hr 25 minMediumNo chilli