FR Top 10 traditional French recipes.

Ingredients

• 1 lb / 450 g chicken
• 1–3 cups red wine
• 1–2 cups prepared mushrooms
• 1–2 cups prepared onions
• 1 lb / 450 g bacon
• 1–2 cups prepared herbs
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the chicken and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 2–4 eggplant
• 1–2 cups prepared zucchini
• 1–2 cups prepared tomatoes
• 1–2 cups prepared peppers
• 1–2 cups prepared herbs
• 1–3 tbsp olive oil
• salt, to taste

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the eggplant and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1 lb / 450 g beef
• 1–3 cups red wine
• 1–2 cups prepared carrots
• 1–2 cups prepared mushrooms
• 1–2 cups prepared onions
• 1–2 cups prepared herbs
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the beef and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• enough pastry for serving or wrapping
• 2–4 eggs
• 1–3 cups cream
• 1 lb / 450 g bacon
• 6–8 oz / 170–225 g cheese
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Quiche Lorraine and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Quiche Lorraine warm, fresh or chilled depending on the traditional style.

Ingredients

• 1–2 cups prepared onions
• 1–3 cups stock
• enough bread for serving or wrapping
• Gruyère, as needed
• thyme, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the onions and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• enough bread for serving or wrapping
• ham, as needed
• 6–8 oz / 170–225 g cheese
• béchamel, as needed
• 1–3 tbsp butter
• salt, to taste

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Croque Monsieur and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Croque Monsieur warm, fresh or chilled depending on the traditional style.

Ingredients

• 2 cups flour
• 2–4 eggs
• 1–3 cups milk
• 1–3 tbsp butter
• 1 portion fillings
• salt, to taste

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Crêpes and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Crêpes warm, fresh or chilled depending on the traditional style.

Ingredients

• 1 lb / 450 g fish
• 1 lb / 450 g shellfish
• 1–2 cups prepared tomatoes
• saffron, as needed
• fennel, as needed
• 1–3 cups stock
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the fish and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1½–2 cups white beans
• 1 lb / 450 g duck
• 1 lb / 450 g pork
• 1 lb / 450 g sausage
• 1–2 cups prepared herbs
• enough breadcrumbs for serving or wrapping
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Cassoulet and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Cassoulet warm, fresh or chilled depending on the traditional style.

Ingredients

• 1 portion apples
• 1 tsp–2 tbsp sugar, to taste
• 1–3 tbsp butter
• enough pastry for serving or wrapping
• salt, to taste

Method

1. Preheat the oven if baking, then grease or line the pan.
2. Mix the dry ingredients in one bowl and the wet ingredients in another when relevant.
3. Combine gently to make the base for Tarte Tatin, avoiding overmixing.
4. Bake, steam or cook until set and fragrant.
5. Cool slightly, then add syrup, glaze, cream or finishing sugar as the dish requires.
6. Serve warm or at room temperature.