French recipes

Ah France – the nation that gave rise to gratins, soufflés, steak frites and croque monsieur. There’s plenty to love about French cuisine, and here are some of the reasons we do.

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Pork and rabbit rillettes

Pork and rabbit rillettes

David Everitt-Matthias – head chef at Le Champignon Sauvage in Cheltenham – shares his recipe...

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Hot-smoked salmon nicoise

Hot-smoked salmon nicoise

We’ve put a twist on a traditional French recipe by swapping tuna for hot-smoked salmon...

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Bramble and bay jam baked camembert

Bramble and bay jam baked camembert

You just can’t beat a gorgeously gooey baked camembert – or can you? Try stuffing...

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Fig tarte tatin

Fig tarte tatin

”This tart is the ultimate comfort food for a chilly evening. The jammy figs lap...

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Eggs en cocotte

Eggs en cocotte

Eggs en cocotte is an elegant French dish that’s perfect for lazy Sunday brunches. We’ve...

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Ultimate gratin dauphinois

Ultimate gratin dauphinois

Making this most luscious of potato bakes takes a little extra time – there’s slicing,...

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Air-dried ham and Boursin quiche with quail eggs

Air-dried ham and Boursin quiche with quail eggs

Debbie Major puts a clever twist on quiche Lorraine with this recipe using Boursin, quail eggs...

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Quiche lorraine

Quiche lorraine

Food writer Debbie Major gives her version of a classic quiche lorraine. A rich and...

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Olive cake

Olive cake

Whip up this easy-to-make, savoury olive cake from chef Lionel Levy of Alycone restaurant in...

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Madeleines with a lemon and thyme drizzle

Madeleines with a lemon and thyme drizzle

Light and utterly elegant French madeleines are drizzled in a citrussy lemon and thyme icing....

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Steamed mussels with curry, leeks and saffron cream

Steamed mussels with curry, leeks and saffron cream

This recipe, known as mouclade in France, is traditionally made with shallots, white wine and...

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Strawberry tarts

Strawberry tarts

These beauties will be met with oohs, aahs and ooh-la-las – and they taste every...

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Creamy chicken cacciatore

Creamy chicken cacciatore

Try this simpler spin on classic chicken cacciatore, made with new potatoes, olives and fennel....

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Socca pizzas with taleggio and broccoli

Socca pizzas with taleggio and broccoli

These socca pizzas are made using gram flour making them naturally gluten-free. If you want...

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Moules Basquaise

Moules Basquaise

“These moules, from where the wild Atlantic meets the Pyrenees, have a distinctly southern flavour....

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Savoyarde bilberry tart

Savoyarde bilberry tart

“The Alps in summer are a pick-your-own bilberry buffet: the bushes line every path, laden...

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Summer broad bean cassoulet

Summer broad bean cassoulet

“If using fresh broad beans in place of the usual dried haricots strikes you as...

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Salade Lyonnaise

Salade Lyonnaise

“This bistro favourite conforms to the unwritten French rule that all salads require copious quantities...

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Saffron and orange blossom crème caramels with cardamom and orange rhubarb

Saffron and orange blossom crème caramels with cardamom...

”That edge of dark, bitter caramel against the sweet, creamy custard makes for the most...

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Miso caramel banoffee éclairs

Miso caramel banoffee éclairs

Ravinder Bhogal’s banoffee éclairs combine light choux pastry, a rich sweet and salty caramel and...

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Shallot and dill marinated beetroot carpaccio with crispy halloumi

Shallot and dill marinated beetroot carpaccio with crispy...

Sharp marinated beetroot, salty halloumi shards and sweet pomegranate molasses combine in this elegant vegetarian...

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Chocolate and ginger studded frangipane galette

Chocolate and ginger studded frangipane galette

Flaky puff pastry, rich frangipane studded with salted chocolate and a scattering of crunchy almonds...

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Pissaladière

Pissaladière

Pissaladière originates from Nice, Southern France and consists of a flaky pastry tart topped with...

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Classic canelés

Classic canelés

Traditional French canelés are golden-brown with a crisp, shiny exterior and soft, custardy centre. Use Philippe...

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