68 recipes
Baby potatoes pan-fried in butter flavored with thyme, rosemary, and garlic.
Cauliflower florets coated in a creamy béchamel sauce enriched with grated cheese, baked au gratin.
Potato gratin baked in a creamy mixture of garlic, milk, and cream.
Fried balls made of mashed potato and choux pastry.
Side dish made of mashed potatoes, butter, and milk.
Salty fritters made with salt cod and spices, fried until crispy and golden.
Small savory choux pastries made from choux dough enriched with cheese.
Rolled cake made of a sponge cake filled with praline buttercream.
Cake made of whole, unpitted cherries covered with a flan-like batter.
Dessert made of egg yolks, sugar, heavy cream, and vanilla.
Creamy flan made of eggs, milk, and sugar, topped with a liquid caramel.
Crêpe flambéed with Grand Marnier and served with an orange sauce.
Creamy chocolate dessert cream.
Traditional French crêpe, thin, light and delicately golden.
Baked meringue whites served with custard sauce.
Traditional soft small cakes originating from Lorraine, often flavored with lemon or vanilla.
Chocolate cake with a molten center.
Dessert made of dark chocolate with a light, airy texture.
Refreshing dessert made with a crisp sweet pastry base topped with a smooth lemon cream.
Dessert made with a crisp pastry base filled with pastry cream and topped with strawberries.
Crispy pastry filled with tender apples, delicately sweetened and baked golden in the oven.
Pear tart filled with almond cream.
Caramelized apples baked under a crispy pastry.
Traditional pastry made of crispy puff pastry, filled with a mixture of almond cream and pastry cream.
Crispy choux pastry ring filled with a smooth praline mousseline cream, dusted with powdered sugar and sliced almonds.
Pears cooked in a flavored syrup, with a melting texture and a fragrant taste.
Small choux buns filled with vanilla ice cream and topped with chocolate sauce.
Golden choux pastries sprinkled with pearl sugar.
Creamy dessert made of rice cooked in sweetened milk flavored with vanilla.
Fried doughnuts filled with jam or chocolate spread.
Fried pastries delicately dusted with powdered sugar, traditionally enjoyed on Mardi Gras.
Soft cake blending two batters, plain and chocolate, delicately swirled together to create a marbled pattern when sliced.
Traditional dessert made of a crispy sweet pastry filled with a smooth vanilla custard, baked until achieving a nicely golden surface.
Soufflé made with a cheese béchamel and beaten egg whites.
Slices of bread soaked in a milk and egg mixture, then pan-fried until golden.
Pieces of veal simmered in broth, served with a creamy cream and mushroom sauce.
Beef stew slow-cooked in a flavorful red wine sauce.
Duck legs slow-cooked in their own fat until tender and melt-in-the-mouth.
Chicken or turkey cutlet rolled around a ham and cheese filling, then fried.
Hot sandwich with ham and cheese.
Savoyard baked dish made with potatoes, onions, bacon lardons, and reblochon cheese.
Shredded duck topped with a creamy mashed potato gratin baked in the oven.
Endives cooked in a chicken broth, wrapped in ham, topped with béchamel, and baked au gratin.
Alsatian thin-crust tart topped with cream, sliced onions, and bacon lardons.
Savoyard dish made of melted cheese and bread.
Pieces of chicken simmered in a mushroom and cream sauce.
Finely chopped raw beef, seasoned with aromatics, condiments, and spices.
Juicy tomatoes stuffed with a delicate mixture of meat and aromatic herbs.
Traditional dish from the south of France made with salt cod and potatoes.
Light pike quenelles coated in a Nantua sauce made with crayfish.
Beef slowly simmered in a vegetable broth.
Savory tart filled with a mixture of cream, eggs, and leeks.
Savory tart filled with a mixture of cream, eggs, and bacon lardons.
Smoked sausages simmered in a spiced tomato-based mixture.
Rooster marinated in red wine and aromatics, slow-simmered and served in a smooth sauce.
Puff pastry vol-au-vent filled with a chicken and mushroom sauce.
Savory tart made of anchovies, caramelized onions, and black olives.
Thin veal escalopes filled with a flavorful stuffing and simmered in white wine.
Sauce made with mayonnaise, pickles, capers, shallots, and dill.
Provençal dish made with black olives, capers, anchovies, and olive oil.
Traditional pepper sauce made with peppercorns, shallots, and cream.
Sauce made of egg yolks, shallots, and butter, flavored with tarragon and chervil.
Easy-to-make fish sauce made with heavy cream and flavored with thyme.
Easy-to-make chocolate sauce, perfect for topping crêpes, profiteroles, churros, or other desserts.
Smooth, creamy soup made of asparagus and cream.
Velvety soup made with red kuri squash, onion, and liquid cream.
Soup made with caramelized onions, topped with pieces of bread gratinated with cheese.
Cuisine french Cuisine french
