Food Recipes 22 Traditional French Recipes By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on January 9, 2023 Trending Videos Close this video player Photo: Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell French cooking showcases best-quality ingredients in technique-driven recipes to produce elegant dishes that allow simple flavors to shine. Here, we've gathered a sampling of our traditional French favorites: the wine-braised chicken stew coq au vin, the Provençal fish stew bouillabaisse, a vegetable-based take on French onion soup, and more. Pour yourself a glass of wine and enjoy cooking your way through these classics. 01 of 22 Bacon, Cheddar, and Onion Quiche MICHAEL TUREK "To make a proper tarte flambée, you need a wood-burning oven with a stone floor," explains chef Jean-Georges Vongerichten of the thin-crusted Alsatian pizza topped with bacon, onions, and fromage blanc. Here, he folds those same basic ingredients (replacing the fromage blanc with cheddar) into a light custard and bakes it in a buttery pastry crust. "Not everyone has a pizza oven at home, so I decided to make it in the form of a quiche." Get the Recipe 02 of 22 Bouillabaisse Chloe Crespi Photography Chef Ludo Lefebvre's bouillabaisse starts with a quick-cooking, but deeply flavored, seafood broth. Layering a base of aromatics with fresh snapper, scallops, shrimp, and a mix of Pernod and dry white wine creates a long-simmered flavor in under an hour. Get the Recipe 03 of 22 Gruyère Cheese Soufflé © Christina Holmes To get the most crust with the cheesiest flavor, Jacques Pépin uses a wide, shallow gratin dish, then creates a lattice on top with thin slices of American cheese. A soufflé ramekin would work too. Get the Recipe 04 of 22 Crème Brûlée © Stephanie Meyer "This creamy, rich dessert is the perfect love letter. And you should know how to make a great custard (plus, it's always fun to use a blowtorch in the kitchen)," says chef Andrew Zimmern. "I made crème brûlée for dessert the first time I cooked for my wife when we had just started dating, and it worked out perfectly in every way." Get the Recipe 05 of 22 Hot Niçoise Salad © John Kernick Actress Gwyneth Paltrow transforms one of her favorite salads, the Niçoise, into a hearty one-dish dinner by roasting tuna steaks on a tangle of beans, tomatoes, anchovies, and olives. Get the Recipe 06 of 22 Coq au Vin © Tara Fisher The traditional braised chicken stew usually marinates overnight, but this lighter, quicker version is equally delicious. Get the Recipe 07 of 22 Chicken and Mushroom Fricassee © SNEH ROY This lightened-up classic is fast to pull together — especially if you buy pre-sliced mushrooms. It has a rich, slow-cooked flavor. A splash of cream makes it extra decadent but still light. Get the Recipe 08 of 22 Toulouse-Style Cassoulet © Tina Rupp Although there are innumerable versions of cassoulet, most are based on a stew of white beans and various forms of pork. This version by acclaimed cookbook author Paula Wolfert includes duck confit and the French garlic sausages that are a specialty of Toulouse. Get the Recipe 09 of 22 Caramelized Onion and Bread Soup with Brûléed Blue Cheese Greg DuPree In this vegetarian version of classic French onion soup, blue cheese and oloroso sherry bring new layers of flavor and depth. Notes of toasted nuts and fruit compote in the sherry pair well with caramelized onions, and its briny acidity cuts through the richness of the cheese. Get the Recipe 10 of 22 Blanquette de Veau © Lucy Schaeffer Chef Daniel Boulud prepares his classic, creamy veal stew with veal stock, sometimes adding sweetbreads and finishing the dish with shavings of black truffle. For this easier version, omit the sweetbreads and truffle and opt for store-bought vegetable broth — or even salted water — over veal stock. Get the Recipe 11 of 22 Camembert Baked in the Box © Con Poulos This tender, melty cheese bakes in its box to keep it from collapsing. Be sure to buy Camembert in a box that's stapled, not glued. Get the Recipe 12 of 22 Chicken Dijon © Johnny Valiant Cookbook author Melissa Clark's favorite part of the chicken is the drumstick, because it's juicy and easy to brown. She likes using only drumsticks in this mustardy stew — thickened with tangy crème fraîche — so that all the meat cooks at the same rate. Get the Recipe 13 of 22 Crêpes Suzette © Con Poulos While restaurants traditionally make the buttery, orange-flavored sauce for this famous dessert tableside from start to finish, chef Jacques Pépin finds it easier to prepare largely in advance when entertaining. He flambés the liquor in front of his dinner guests and pours it over the platter of crêpes while still flaming. Get the Recipe 14 of 22 Chanterelle Omelets with Fines Herbes Sauce © Andrew Purcell Why does chef Thomas Keller make a one-egg omelet? Because the result is so much more delicate and alluring than the supersize omelets made with multiple eggs, especially with a creamy chanterelle filling. Get the Recipe 15 of 22 Short Rib Bourguignon © Michael Turek This classic dish originated from the Burgundy region of eastern France as a pauper's dish, created to turn tough beef into a delicious meal. Here, chef Aaron Barnett upgrades it with short ribs. Get the Recipe 16 of 22 Ratatouille Photo by Kelsey Hansen / Food Styling by Greg Luna / Prop Styling by Stephanie Hunter Cookbook author Rebekah Peppler's ratatouille relies on a simple technique for creating a richly flavorful dish: cooking each vegetable separately. After just a few minutes in the pan, the vegetables release water, deepen in flavor, and become just tender enough to begin to break down. Get the Recipe 17 of 22 Chicken Chasseur © Leela Cyd A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white wine sauce. The name, literally "hunter's chicken," harks back to a time when game birds and mushrooms from the woods were a natural autumn combination. Get the Recipe 18 of 22 Ham Steaks in Madeira Sauce Greg DuPree Julia Child was a longtime Food & Wine contributor — and a champion of ham. For this recipe, she was inspired by a dish called jambon à la morvandelle, the signature dish of famous French chef Alexandre Dumaine. "Although supermarket ham will do, real country ham will give you a dish more like Dumaine's fabled creation," wrote Child. Get the Recipe 19 of 22 White Bean and Ham Stew © Con Poulos This hearty stew called garbure, from southwestern France, is loaded with vegetables, beans and meat, the exact ingredients depending on availability. Chef Jacques Pépin's version includes ham hocks and cabbage and is topped with toasted bread smothered in melted Gruyère cheese. Get the Recipe 20 of 22 Marseille-Style Shrimp Stew Johnny Valiant Large shrimp make this a knife-and-fork stew. Cookbook author Melissa Clark spreads a garlicky French rouille on toasts for dipping in the stew. Get the Recipe 21 of 22 Lobster Thermidor Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Classic lobster thermidor stuffs gently cooked lobster meat back in its shell with a wine-based sauce and a touch of cheese before coming together under the broiler. The natural sweetness of lobster still shines through the rich, but not heavy, cremini mushroom and dry sherry-laced creamy sauce. Get the Recipe 22 of 22 Braised Baby Artichokes with Tomato Coulis © Martin Morrell This zippy Provençal classic is known as artichokes barigoule. Served over whole-grain brown rice or buckwheat couscous, it makes a lovely vegan main course. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit