French cuisine main courses. What to try in France. The best national French dishes

Like any other, French cuisine is conventionally divided into folk-peasant and refined-aristocratic. However, the phrase “French cuisine” is associated exclusively with the sophistication of culinary art, as well as with the delicate and delicate taste dishes. And this makes sense. After all, thanks to the efforts of local chefs, the first McDonald's restaurant appeared in France in 1983!

The French are happy to use any vegetables and herbs in cooking. Dairy products are mainly represented by cheeses, and olive oil and butter are used as fat (depending on the region). In coastal areas, seafood is traditionally preferred, in continental areas - pork and game (at least they were once preferred). Frog legs are a delicacy that is consumed very, very rarely by ordinary French people.

Separately, it should be said about wine and sauces, which are an integral part of the menu of any native French family. Moreover, wines are often not just drunk, but used in the preparation of all kinds of dishes, boiled down and completely exhausted during the cooking process. After all, the main thing is not the degree, but the taste, flavor and aroma!

In this collection, our chefs share recipes for French cuisine with photographs and step by step instructions preparations. Bon appetit!

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Real French dishes can appear on the table of every housewife. There is no need to order delivery from a restaurant, because you can easily prepare them at home yourself. Delicious treats will surely please everyone at home and amaze your guests.

The cuisine of the country under discussion has its own unique characteristics and differences. Its traditions have been formed over several centuries by the best French chefs.

1. Among the others national cuisine France highlights the addition alcoholic drinks for a variety of treats. Most often this is high-quality red and white wine. Fish, meat, and seafood are marinated and simmered in these drinks. They are also added to desserts. In addition to wines, cognac and Calvados are used.
2. Another integral part of French cuisine is the abundance of original spices. Chefs from France prefer fresh herbs rather than ground seasonings. Added spices are removed from the bowl of the treat only immediately before it is served.
3. The cuisine under discussion also became famous for its abundance of sauces. In French restaurants you can often find treats with original ingredients, the recipes of which are kept in the strictest confidence by the chefs.
4. Much attention is paid to meat in the menu. Among culinary specialists, six stages of its roasting are known at once. The first of them offers to try meat fried for just a couple of minutes. It is served on a hot porcelain plate with original sauces. The last one is thoroughly fried ruddy meat pieces.

If we talk about original treats, they are prepared from snails, oysters, and frog legs. It is these dishes that have made French cuisine famous throughout the world.

Popular meat in French - history of the dish

Historians suggest that the ancestor modern recipe meat in French became a casserole. It was prepared by chefs in France from veal, potatoes, onions and mushrooms. Mandatory in the treat was white sauce Bechamel and lots of cheese.

This delicacy was treated to the favorite of Empress Catherine, Count Orlov. He was very impressed with the dish and brought its recipe to Russia.

In Soviet times, when most products were in short supply, housewives greatly changed the recipe for a popular treat, adapting it to modern realities. A large amount of potatoes appeared in it, but meat, on the contrary, became less. Instead of veal, they began to use pork and even chicken. And Bechamel replaced regular mayonnaise.

The best national French dishes

Of the variety of national recipes in France, the following are especially popular among gourmets:

1. Dessert “Creme Brulee”. This is the most tender custard, covered with a crispy caramel crust. Served in portions.
2. "Kok-o-wen." This is a rooster marinated and baked in dry red wine. The bird is simmered for a long time with garlic and vegetables, after which it is served.
3. "Escargot." These are freshly caught snails prepared in a special way. They are served directly in their shells with butter and garlic.
4. Soufflé "Grand Marnier". A stunning dessert made from thoroughly whipped egg whites. chicken eggs. Cognac liqueur is added to the delicacy.
5. Blood sausage. Despite the fact that the name of this dish does not sound very appetizing, it turns out very tasty. The treat is prepared from pork blood and served with plenty of fresh herbs.
6. "Riet." This is a salty pate made from pork meat. Prepared from steamed tenderloin with the addition of many spices. Served with crackers or fresh bread.
7. "Cneuix de brochet." This dish is reminiscent of the usual dumplings. True, it is prepared from completely different ingredients. The recipe includes pike, butter, breadcrumbs and lobster sauce.
8. Macaron cakes. It's a treat with their crunchy, crumbly almond pastry. Complemented with various gentle creams.

The most famous recipes

Besides national dishes, which are served exclusively in French restaurants, are found in the cuisine discussed and recipes that have spread throughout the world. Even ordinary housewives prepare them in their kitchens.

• First of all, this is “Cassoulet”. The treat is a thick bean-based stew. She's getting ready with various types meat (depending on the region), but most often from rabbit or duck. A large amount of fresh herbs is also added to the stew.
• Also on the list is Ratatouille. This is a French stew that does not contain any meat products. It is prepared from fresh ripe tomatoes, eggplants, zucchini, and sweet onions.
• Quiche is a savory pie with numerous fillings. In Russia it is even prepared with sausage or offal. But according to the original French recipes Bacon, egg, and cheese are added to the pie.

Gourmet menu from France

The first French meal traditionally begins with filled croissants, accompanied by your favorite hot drink. Less often - with yogurt and cheese toast. For lunch, soup (broth or cream soup) is served, as well as fish/meat with vegetable side dish. Dinner includes salads, sweet pastries, various types of cheeses.

Salads on French menus are often even the main course. This is not at all surprising, because they contain seafood, meat products, and sometimes even pasta, which makes them very filling.

Main dishes of French cuisine

It’s worth starting a conversation about French cuisine with the main hearty and original treats that are often served for lunch.

Baked Ratatouille

Ingredients:

• eggplant – 1 pc.;
• sweet pepper – 1 pc.;
• onion – 1 pc.;
• young zucchini – 2 pcs.;
• tomatoes – 2 pcs.;
• garlic – 3 – 4 cloves;
• olive oil – 5 dessert spoons;
• salt and pepper mixture.

Preparation:

1. Wash all main ingredients and dry. Those that require cleaning - remove the skin and seeds.
2. Set the tomatoes aside. Mix the remaining vegetables in a common bowl. Sprinkle with salt and pepper mixture. Drizzle oil over olives.
3. Preheat the oven to 230 degrees.
4. Place the vegetable mixture on a high baking sheet.
5. After 15 - 17 minutes of cooking at the above temperature, mix everything. Distribute tomatoes on top.

Cook for another half hour. Serve with fresh flatbreads. You can complement the dish with boiled potatoes.

Cauliflower gratin

Ingredients:

• cauliflower inflorescences – 1 kg;
• butter fat – 70 g;
• milk - half a liter;
• cheese – 150 – 170 g;
• breadcrumbs – 1/3 cup;
• flour – 40 g;
• nutmeg and salt.

Preparation:

1. Divide the cabbage head into florets. Soak the resulting “umbrellas” for 7 – 10 minutes in water with a little salt. Rinse.
2. Boil fresh water in a saucepan. For 2 liters add 2.5 dessert spoons table salt and throw in the umbrellas. Cook for 3 – 4 minutes after boiling.
3. Pour over cabbage cold water to stop the cooking process. Dry.
4. Warm up the milk. But don't boil.
5. Separately, melt the butter (50 g). Add flour and fry until a characteristic aroma appears.
6. Pour in milk. It is better to stir everything with a whisk to prevent lumps from appearing.
7. After boiling, simmer the sauce until thickened. Then add most of the chopped cheese, salt and nutmeg to it.
8. Pour some of the sauce into an oven-safe dish and place the vegetables on it.
9. Cover them with the remaining milk mixture and cheese. Sprinkle with breadcrumbs.
10. Distribute the remaining fat pieces on top.

Bake the dish at 175 degrees for 25 - 27 minutes.

First course recipes

There are several traditional French soups. Prominent among them are onion and “Dubbari”.

Onion soup

Ingredients:

• onion – 1 kilo;
• butter fat - 3 tbsp. l.;
• broth (vegetable/chicken) – 1 l;
• salt pepper;
• cheese and baguette.

Preparation:

1. The ideal vegetable for such a treat is a sweetish one. It needs to be chopped into strips and fried in oil for at least 17 - 20 minutes. It is important to use dishes with a thick bottom for this.
2. K already golden onion pour out the selected broth. First it will take 1 glass, then it needs to be completely evaporated.
3. Pour in the remaining liquid and cook the treat until medium thick.
4. Add salt and pepper.

Serve with slices of toasted baguette topped with grated cheese.

Dubbari puree soup

Ingredients:

• cauliflower – 1 small head;
• chicken broth – 1.3 l;
• green onions - 4 feathers;
• heavy cream – ½ tbsp.;
• butter – 60 g;
• flour – 50 g;
• chicken egg yolks – 2 pcs.;
• salt.

Preparation:

1. Finely chop the onion. Simmer in melted butter until softened.
2. Add flour and boil it over low heat. At the same time, it should not darken much.
3. Pour in all the broth in small portions. After each new infusion, grind the components with a spatula.
4. Add vegetable florets. Cook for 35 – 40 minutes.
5. Blend the dish with a blender.
6. Combine the yolks with very heavy and lightly whipped cream.
7. Add mixture to soup.

Serve the treat immediately before it becomes foamy.

Simple and quick French dishes

Such simple dishes Suitable for breakfast, dinner and snack.

Salad "Nicoise"

Ingredients:

• tuna – 100 g;
• egg – 2 pcs.;
• tomatoes – ½ pcs.;
• green beans – 1 handful;
• assorted salad – 1 bunch;
• mustard – 1 teaspoon;
• lemon juice – 2 teaspoons;
• anchovies – 2 fillets;
• honey – 1 teaspoon;
• olive oil – 2 tsp. spoons;
• salt.

Preparation:

1. Cut the tuna into small pieces, add salt and fry until cooked.
2. Cook the beans for 3 minutes.
3. Cook the first hard-boiled egg, cut into slices.
4. Cut the tomato into large pieces.
5. Boil the second egg soft-boiled. Grind it with all the other stated ingredients.
6. Beat the anchovies in a blender first.
7. Whisk the sauce until smooth. Add salt.

Place assorted lettuce leaves on a plate. Distribute fish, beans, tomatoes, and egg pieces on top. Pour sauce over everything.

Brizol

Ingredients:

• eggs – 2 whole + white;
• minced meat – 150 – 170 g;
• salt, coriander, paprika;
• mayonnaise – 1/3 cup;
• garlic – 1 clove;
• cucumber – ½ fruit;
• tomato – ½ fruit;
• parsley - 3 sprigs.

Preparation:

1. Cut vegetables and herbs as desired.
2. For the sauce, combine mashed garlic with mayonnaise.
3. Mix the minced meat with protein, salt, and spices. Good hit.
4. Cover it with film and roll it into a flat cake.
5. Separately, beat the whole eggs and pour them into a frying pan with oil.
6. Place the meat patty on top.
7. After 3 - 4 minutes, carefully turn over.
8. After another 3 - 4 minutes, remove the brizol from the heat. Coat the resulting flatbread with sauce. Add vegetables. Add salt.

Cover the filling with the other half of the base. Serve the appetizer hot.

Ingredients:

• beef roast beef – 1 kilo;
• olive oil – 1 tbsp. l.;
• dry red wine – 2 tbsp.;
• salt, spices, rosemary - to taste.

Preparation:

1. Trim excess fat from meat. Pour wine over it, add rosemary to the bowl. Leave the beef like this for at least 2 hours. Or better yet, for the whole night.
2. In the morning, dry the meat, rub with olive oil, salt and spices.
3. Place the workpiece in a bag for baking in the microwave. You can also use regular plastic, the ends of which are glued together with a vacuum sealer.
4. Remove all air from the bag. Close it tightly. You can additionally cover it with film.
5. Place the meat in the bag in a pan filled with water. Press down with a weight on top.
6. In this form, keep the beef in the oven for 3.5 hours at 80 degrees.
7. Remove the almost finished meat from the bag and fry in a frying pan until the desired degree of browning. You can add salt and pepper.

It’s delicious to try this beef both hot and cold.

Julienne with porcini mushrooms

Ingredients:

• boiled porcini mushrooms – 100 g;
• fried chicken – 100 – 120 g;
• cream – ½ tbsp.;
• onion – 1 head;
• shredded cheese;
• salt pepper.

Preparation:

1. Remove chicken from bones. Cut into small pieces.
2. Fry small onion cubes with pre-boiled porcini mushrooms until golden brown. Mix with chicken.
3. Sprinkle with salt and pepper. Pour in cream. Simmer for 8 – 9 minutes.
4. Pour the mixture into cocotte makers and cover with cheese. Its quantity can be adjusted to your taste.
5. Bake for a little less than half an hour in the oven at 190 degrees.

Alsace region

• Difficulty Easy
• Type Main course
• Time 1 hour
• Persons 4

Ingredients

• 175 g flour
• 75 g butter

• 250 g cheddar cheese
• 4 tomatoes
• 200 g bacon
• 5 eggs
• 100 ml milk
• 200 ml cream
• freshly ground black pepper
• fresh thyme

Preparation

1. Mix flour and salt in a deep bowl. Beat in softened butter until crumbly. Add a few tablespoons of ice water to achieve consistency soft dough. Wrap and put in the freezer for 30 minutes.
2. Take out the dough, roll it into a thin layer and place it in a mold with a diameter of 22 cm. Place it back in the refrigerator.
3. Place special baking balls or regular beans into the dough pan and bake the dough for 20 minutes. Remove pressure and place in oven for another 5 minutes.
4. Reduce temperature to 160 degrees.
5. Grate the cheddar and place it in the bottom of the pan. Add thin slices of tomatoes and crispy bacon bits.
6. Mix the eggs, milk and cream in a bowl, pour the mixture over the cheese and bacon, and top with thyme and freshly ground pepper.
7. Bake for 30-40 minutes until the filling is set and the edges of the pastry are golden.
8. Let the dish cool and serve.

Salad Niçoise

Region Provence-Alpes-Côte d'Azur

• Difficulty Easy
• Snack Type
• Time 30 minutes
• Persons 4

Ingredients

• head of lettuce
• 4 tomatoes
• 3 small onions
• 1 sweet bell pepper
• 3 hard-boiled eggs
• 200 g green beans
• clove of garlic
• can of anchovies
• jar canned tuna or 2 fresh fillets
• lemon juice

Vinaigrette sauce:

• olive oil
• vinegar
• garlic
• fresh basil
• salt pepper

Preparation

1. Mix all the ingredients for the sauce.
2. Boil green beans for 5 minutes and rinse with ice water.
3. IN olive oil fry a clove of garlic and beans. Cool and sprinkle with lemon juice.
4. Assemble the salad: In a bowl, place lettuce leaves, chopped tomatoes, sliced ​​bell peppers, eggs, anchovies (if you don't have them, it's better to do without them than to replace them with other fish), beans and tuna.
5. Dress the salad with vinaigrette, drizzle with lemon again and serve.

Limousin region

• Difficulty Easy
• Type Dessert
• Time 1 hour
• Persons 4

Ingredients

• 300 g pitted cherries
• powdered sugar
• 1 tablespoon sugar
• butter for greasing the pan

• 60 g flour
• 1/2 teaspoon baking powder
• 3 eggs
• 60 g sugar
• 300 ml milk
• 1/2 teaspoon vanilla extract

Preparation

1. Mix all the ingredients for the dough until smooth and leave for half an hour.
2. Meanwhile, grease the pan with oil, place the cherries in a circle and place in the oven for 5 minutes.
3. Remove the pan, pour the batter over the cherries and cook in the oven for another 25-30 minutes until the clafoutis has risen.
4. Remove from the dish, sprinkle with powdered sugar and serve warm - for example, with vanilla ice cream.

Coq au vin or Rooster in wine

Region Burgundy

• Difficulty Medium
• Type Main course
• Time 1.5 hours
• Persons 4

Ingredients

• rooster (you can take a good farm chicken)
• 1 bottle of dry red wine
• 200 g celery
• 3 onions
• 300 g carrots
• head of garlic
• fresh thyme and rosemary
• 50 g butter
• olive oil
• salt pepper

Preparation

1. Preheat the oven to 180 degrees.
2. Place carrots, celery stalks and onions, cut in half, on a baking sheet. Drizzle with olive oil and bake for 15 minutes.
3. Divide the rooster into four parts and fry in a mixture of butter and vegetable oil until golden brown. Use a deep saucepan for this.
4. Place baked vegetables, crushed garlic, herbs on top, salt and pepper and pour wine. Simmer covered over medium heat for about half an hour.
5. Preheat the oven again to 100 degrees. Place the pan in the oven for another 40 minutes.
6. Arrange the poultry and vegetables on a platter, strain the liquid through a sieve and serve as a sauce.

Provence region

• Difficulty Medium
• Type Main course
• Time 1.5 hours
• Persons 6

Ingredients

• 200 g tomato paste
• half an onion
• 4 cloves garlic
• 4 tablespoons olive oil
• 3/4 cup water
• salt and pepper
• 1 eggplant
• 1 zucchini
• 1 zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• fresh thyme
• fresh cheese

Preparation

1. Preheat the oven to 190 degrees
2. Peel all vegetables and cut into thin slices or bars.
3. Line the bottom of the pan with baking paper and grease the top tomato paste. Sprinkle with finely chopped onion and garlic, drizzle with a spoonful of olive oil mixed with a little water.
4. Place vegetables on top - in a circle, one after another, alternating colors. Drizzle with remaining olive oil, salt and pepper, and sprinkle with thyme.
5. Cover the dish with baking paper cut around the perimeter and place in the oven for 45 minutes.
6. Serve hot with fresh cheese.

Crepes Suzette

Region Brittany

• Difficulty Medium
• Type Dessert
• Time 40 minutes
• Persons 6

Ingredients

• half a liter of milk
• 250 g flour
• 4 eggs
• vanilla sugar
• butter

• 1 orange
• 1 lemon
• 50 g sugar
• 100 g butter

Preparation

1. Mix flour with eggs, add sugar and gradually pour in milk. Add a little melted butter.
2. Prepare the filling. Remove the zest from the orange and squeeze out the juice. Melt the butter, add sugar, orange juice and zest. Stir well.
3. Fry pancakes in butter in a hot frying pan. Use a potato or apple slice for basting.
4. Heat in another pan orange sauce and fry the prepared pancakes in it. Add a teaspoon of orange liqueur during the process. If you wish, you can set it on fire - the pancakes will acquire a pleasant caramel flavor.

Rhône-Alpes region

• Difficulty Medium
• Type First course
• Time 1.5 hours
• Persons 6

Ingredients

• 6 large onions
• half a stick of unsalted butter
• 1 tablespoon flour
• 1.5 liters beef broth
• 1 baguette
• 350 g Gruyère cheese

Preparation

1. Melt the butter in a deep saucepan or frying pan and cook the finely chopped onion in it for about 40 minutes, until golden brown.
2. Add flour and cook for another 3 minutes.
3. Gradually pour in the broth and cook, stirring, until the liquid boils and for another 20 minutes. Salt and pepper.
4. Cut the baguette into portioned pieces, sprinkle each with a generous dollop of Gruyère and divide among plates.
5. Ladle the soup into bowls, on top of the bread.

Midi-Pyrenees region

• Difficulty Medium
• Type Main course
• Time 3 hours 20 minutes
• Persons 4

Ingredients

• 300 g white beans
• 4 pork sausages
• 250 g bacon
• 3 liters of meat broth
• 1 can duck confit
• salt pepper
• dried rosemary or thyme

Preparation

1. Soak the beans overnight. In the morning, drain the water and boil the beans for 5 minutes.
2. Heat the broth and cook the beans in it until almost done.
3. Lightly fry the duck thighs (you can use canned ones) until the fat has rendered. In the same skillet, fry the sausage and bacon until crispy.
4. Take a baking dish (preferably a ceramic one that expands at the top. In France, the pot for preparing this dish is called “cassoulet”), fold the bacon down, then the duck and sausages. Fill the mold with broth, salt, pepper and sprinkle herbs on top.
5. Preheat the oven to 160 degrees and bake the cassoulet for about 3 hours, adding broth as needed.

Rhône-Alpes region

• Difficulty Medium
• Type Main course
• Time 50 minutes
• Persons 4

Ingredients

• 2 large potatoes
• 3 tbsp butter
• 250 g bacon
• 1 medium onion
• half a cup of dry white wine
• 1 round reblochon cheese
• 1 chili pepper
• salt pepper

Preparation

1. Preheat the oven to 190 degrees.
2. Grease a baking dish with 2 tablespoons butter.
3. In the remaining oil, fry the bacon until crisp, 10 to 12 minutes.
4. Place bacon on paper towel. In the same frying pan, caramelize the onions, add the wine and reduce it to half volume.
5. Add thinly sliced ​​potatoes (best using a mandoline grater), salt and pepper and cook for 8-10 minutes.
6. Layer the potatoes, bacon and sliced ​​cheese into the pan (if you can't find Reblochon, substitute Camembert, but the taste will change). Place in the oven for 25 minutes.

Region Lorraine

• Difficulty Easy
• Snack Type
• Time 30 minutes
• Persons 4

Ingredients

• 500 g veal or chicken liver
• 1 onion
• 1 clove of garlic
• 50 g butter
• 100 g heavy cream
• dry white wine
• olive oil
• salt pepper

Preparation

1. Clean the liver from the films, chop the onion and garlic.
2. In a mixture of butter and olive oil, fry the onion and garlic until soft, add the liver and fry for about 10 minutes.
3. Salt, pepper, add your favorite spices and wine. And after 5 minutes - cream. Let the liquid boil and turn off the heat.
4. Chop the liver and vegetables in a blender until smooth, place in portioned molds or in one long mold and pour melted butter on top.
5. Refrigerate and serve with croutons the next day.

Sunny France is not ready to boast about restaurants alone! Today we’ll leave our suitcases alone - we’ll travel without leaving our cozy kitchen. Unless you have to run to the store! We have a dozen classics on our menu gourmet dishes. Let's surprise our guests and our loved ones!

A spectacular combination of ingredients, spices, herbs, fascinating aromas, wonderful wines and cheeses - all this is France. In fact, the cuisine is a separate attraction of the country.

Quiche

Quiche is French open pie. There is no need to clarify that it is also incredibly tasty. You can prepare it in different ways: this is exactly the recipe where you can use your imagination. Quiche is served both cold and hot: its taste does not change.

Ingredients:

• Flour - 175 g
• Salt - a pinch
• Butter - 75 g
• Cheddar cheese - 250 g
• Tomatoes - 4 pcs.

• Bacon - 200 g
• Eggs - 5 pcs.
• Milk - 100 ml
• Cream - 200 ml
• Black pepper - to taste
• Thyme - to taste

Photo: Shutterstock

Cooking method:

Mix flour and salt in a bowl. Stir in softened butter until crumbs form. Add a couple of spoons cold water to make the dough soft. Wrap the dough in film and place it in the freezer for 30 minutes.

Take out the dough and roll it into a thin layer. Place the layer in the mold and put it in the refrigerator.

Preheat the oven to 190°C.

Sprinkle the entire surface of the dough with beans and bake the base for 20 minutes. Then remove the beans and bake for another 5 minutes.

Reduce temperature to 160°C.

Grate the cheddar and place it in the bottom of the pan. Add thinly sliced ​​tomatoes and lightly browned bacon pieces.

Mix milk, eggs and cream in a bowl. Pour them over the cheese and bacon. Sprinkle pepper and thyme on top.

Bake for 30 to 40 minutes until the filling is set and the edges of the quiche are lightly browned.

Let the dish cool slightly and serve.

Onion soup

This soup is another French favorite. It can be enjoyed in almost any restaurant or bistro. However, the perfect onion soup can be prepared at home. The main thing is to strictly follow the recipe.

Ingredients:

• Large bulbs - 6 pcs.
• Butter - 1/2 pack
• Flour - 1 tbsp.

• Beef broth - 1.5 l
• Baguette - 1 pc.
• Gruyere cheese - 350 g

Photo: Shutterstock

Cooking method:

Melt butter in a frying pan. Cook thinly sliced ​​onions in it for 40 minutes until golden brown.

Add flour, cook for another 3 minutes.

Gradually pour in the broth and, stirring, cook until it boils, and for another 20 minutes after that. Season with salt and pepper.

Cut the baguette into portions. Sprinkle a generous portion over each grated cheese. Place toast on plates.

Pour the soup into bowls - on top of the bread.

Ratatouille

This vegetable dish has a very interesting history. Initially, ratatouille was prepared by French peasants using whatever was at hand. Today it is served in the best restaurants around the world.

Ingredients:

• Tomato paste - 200 g
• Onion - 1/2 pcs.
• Water - 3/4 cup
• Salt - to taste
• Ground pepper - to taste
• Eggplant - 1 pc.
• Zucchini - 1 pc.

• Garlic - 4 cloves
• Olive oil - 4 tbsp.
• Zucchini - 1 pc.
• Red bell pepper - 1 pc.
• Yellow bell pepper - 1 pc.
• Thyme - to taste
• Cheese - to taste

Photo: Shutterstock

Cooking method:

Preheat the oven to 190°C.

Peel all vegetables and cut into thin slices or circles.

Line the bottom of the mold with baking paper. Lubricate it with tomato paste, sprinkle with finely chopped onion and garlic and sprinkle with 1 tbsp. olive oil mixed with a little water.

Layer the vegetables in the pan. Drizzle them with the remaining olive oil. Salt, pepper, sprinkle with chopped thyme.

Cover the vegetables with baking paper and place them in the oven for 45 minutes.

Serve ratatouille hot, optionally with fresh cheese.

Cassoulet

Cassoulet is a dish that came to us from the south of France. It takes quite a long time to prepare, but the result is worth it! Cassoulet is suitable for special occasions and will decorate any holiday table.

Ingredients:

• White beans - 300 g
• Pork sausages - 4 pcs.
• Bacon - 250 g

• Meat broth - 3 l
• Duck confit - 1 jar
• Salt - to taste
• Pepper - to taste
• Dry rosemary or thyme - to taste

Photo: Shutterstock

Cooking method:

Soak the beans overnight. In the morning, drain the water and boil the beans for 5 minutes.

Heat the broth and cook the beans in it until almost done.

Lightly fry the duck thighs until the fat has rendered. In the same pan, fry the bacon and sausage until crispy.

Place the bacon in the baking dish first, then the duck and sausages. Fill them with broth. Salt, pepper, sprinkle with herbs.

Preheat the oven to 160°C. Bake the cassoulet for about 3 hours, adding more broth if necessary.

Tartiflette

This dish has another popular name - “potato gratin”. It's not particularly difficult to prepare; The main ingredients are potatoes and bacon. The dish turns out very tasty and satisfying.

Ingredients:

• Potatoes - 2 pcs.
• Butter - 3 tbsp.
• Bacon - 250 g
• Onion - 1 pc.

• Dry white wine - ½ glass
• Cheese - to taste
• Chili pepper - 1 pc.
• Salt - to taste
• Pepper - to taste

Photo: Shutterstock

Cooking method:

Preheat the oven to 190°C.

Grease a baking dish with 2 tbsp. butter.

Fry the bacon in the remaining oil for 10-12 minutes until crispy.

Place bacon on paper towel. In the same pan, caramelize the onions. Add wine and reduce to half volume.

Peel the potatoes and cut into thin slices. Add it to the pan. Salt and pepper. Cook for 8–10 minutes.

Layer the potatoes, bacon and sliced ​​cheese into the pan. Place the tartiflette in the oven for 25 minutes.

Clafoutis

This dessert is rarely named among the most famous and popular dishes of French cuisine, although it is very tasty. Clafoutis is a cross between a pie and a casserole. Traditionally, cherries are added to it, which gives the dessert both a sweet and sour taste.

Ingredients:

• Pitted cherries - 300 g
• Powdered sugar - to taste
• Sugar - 1 tbsp.
• Butter for greasing the mold
• Baking powder - 1/2 tsp.

• Eggs - 3 pcs.
• Sugar - 60 g.
• Milk - 300 ml
• Vanilla extract - 1/2 tsp.
• Flour - 60 g

Photo: Shutterstock

Cooking method:

Preheat the oven to 180°C.

Mix all the ingredients for the dough until smooth and leave it for 30 minutes.

Grease the pan with oil, place the cherries in it in a circle and place in the oven for 5 minutes.

Remove the pan, pour the batter over the cherries and cook in the oven for another 25-30 minutes until the clafoutis has risen.

Remove the dish from the oven. Sprinkle the clafoutis with powdered sugar. Serve the dessert warm, perhaps with a scoop of vanilla ice cream.

Rooster in wine

Elegant, elegant and once again elegant! Rooster in wine is a classic of French cuisine that will not leave anyone indifferent. By the way, each wine region in France has its own authentic recipes poultry stew dishes.

Ingredients:

• Rooster (or farm chicken) - 1 carcass
• Dry red wine - 1 bottle
• Celery - 200 g
• Onion - 3 pcs.
• Carrots - 300 g

• Garlic - 1 head
• Thyme or rosemary - to taste
• Butter - 50 g
• Olive oil - to taste
• Salt - to taste
• Pepper - to taste

Photo: Shutterstock

Cooking method:

Preheat the oven to 180°C.

Place carrots, celery stalks and halved onions on a baking sheet. Drizzle the vegetables with olive oil and roast for 15 minutes.

Divide the rooster into 4 parts and fry in a mixture of butter and vegetable oil until golden brown.

Top with roasted vegetables, crushed garlic and herbs. Salt, pepper and pour wine. Simmer covered over medium heat for about 30 minutes.

Preheat the oven to 100°C. Place the pan in it for another 40 minutes.

Arrange poultry and vegetables on a platter. Strain the remaining gravy through a sieve and serve as a sauce.

Niçoise

Niçoise is a French salad that consists of many ingredients that are perfectly combined with each other. The dish was first prepared in the sunny city of Nice - hence the name. No wonder that light salad, nutritious and very healthy!

Ingredients:

• Lettuce - 1 head
• Tomatoes - 4 pcs.
• Onion - 3 pcs.
• Bell pepper - 1 pc.
• Hard-boiled eggs - 3 pcs.
• Green beans - 200 g
• Garlic - 1 clove
• Anchovies - 1 jar
• Canned tuna - 1 can
• Lemon juice - to taste

For the sauce:

• Olive oil - 1 tbsp.
• Wine vinegar - 1 tbsp.
• Garlic - to taste
• Basil - to taste
• Salt - 1 pinch
• Pepper - 1 pinch

Photo: Shutterstock

Cooking method:

Mix all the ingredients for the sauce.

Boil green beans for 5 minutes and rinse with ice water.

Fry garlic and beans in olive oil. Cool, sprinkle with lemon juice.

Place lettuce leaves, chopped tomatoes, sliced ​​bell peppers, peeled and chopped eggs, anchovies, beans and tuna meat in a bowl.

Season the salad with sauce. Sprinkle it again with lemon juice and serve.

Crepes Suzette

It is impossible to imagine French cuisine without desserts. Pamper yourself and your family - prepare Suzette pancakes for breakfast. Invigorating and healthy orange in the recipe it gives the delicacy a particularly piquant taste.

Ingredients:

• Milk - 0.5 l
• Flour - 250 g
• Eggs - 4 pcs.
• Vanilla sugar - 2 pinches
• Butter - to taste
• Salt - 1 pinch

For the sauce:

• Orange - 1 pc.
• Lemon - 1 pc.
• Sugar - 50 g
• Butter - 100 g
• Orange liqueur - 1 tsp.

Photo: Shutterstock

Cooking method:

Mix flour with eggs. Add sugar and gradually pour in milk. Add a little melted butter.

Prepare the filling. Remove the zest from the orange and lemon with a grater and squeeze out the juice. Melt the butter, add sugar, orange and lemon juice and zest. Stir well.

Fry the pancakes in butter in a hot frying pan. Use a potato or apple wedge to grease the pan.

In another frying pan, heat the orange sauce and fry the prepared pancakes in it. Add liqueur during frying. If desired, you can set it on fire: then the pancakes will get a pleasant caramel flavor.

Pate

When talking about French cuisine, one cannot do without tender and airy pate. It is better to prepare it from veal or chicken liver. Add your favorite spices - they will only decorate the dish.

Ingredients:

• Veal or chicken liver- 500 g
• Onion - 1 pc.
• Garlic - 1 clove
• Butter - to taste
• Heavy cream - 100 g
• Dry white wine - to taste

• Olive oil - to taste
• Salt - 1 pinch
• Pepper - 1 pinch

Photo: Shutterstock

Cooking method:

Clean the liver from the films, chop the onion and garlic.

Fry the onion and garlic in a mixture of butter and olive oil until soft. Add the liver and fry for about 10 minutes more.

Salt and pepper. Add spices to taste and wine, and after 5 minutes - cream. Let the liquid boil and turn off the heat.

Chop the liver and vegetables in a blender until smooth. Divide the mixture into portioned molds or into one long mold and fill it with melted butter.

Place the pate in the refrigerator. Serve the next day with croutons.

By the way, if you are delighted with such snacks, read our article: “Classics of the genre: 5 simple recipes French pates."

France is famous for many things - its beautiful language, charming towns, luxurious beaches. However, it is French cuisine that is known and loved all over the world, and it is impossible to forget it. Whether it's a simple croissant or classic dish like a rooster in wine, French food will always resonate with sophisticated gourmets. In this issue, BigPiccha presents to your attention 32 dishes that you must try in France.

1. French baguette is perhaps the most popular French food. This crispy pastry is delicious on its own or topped with a traditional French cheese such as Gruyère or Brie. If you're in Paris, be sure to try a baguette at the bakery Le Grenier à Pain: this year they won the competition for the best baguette.

2. Creme brulee - the most famous and beloved french dessert. Once you hear the crunch of the hard caramel crust and dip your spoon into the custard, there is no turning back.

3. If you want to try the classic steak frites (steak with fries), you should definitely visit the Parisian restaurant Le Relais de l’Entrecote, which specializes in this dish. The establishment is popular with both tourists and Parisians, so queues are not uncommon here.

4. Although Moules Frites (mussels and fries) are considered a Belgian dish, Moules Marinières is a French dish from Normandy whose name translates to “sailor's mussels.” Imagine, in France this delicious dish is considered fast food.

5. "Croque Monsieur" - the French version of a hot cheese sandwich. Includes ham and processed cheese Gruyere, and also bechamel sauce.

6. Chicken in the “Kok-o-ven” dish (rooster in wine) by definition cannot be dry. It is believed that the birthplace of this dish is Burgundy, so a one-year-old rooster (weighing about three kilograms), stewed in red wine with vegetables and garlic, is classic recipe"Kok-o-wen."

7. Escargot - snails - seems like a strange dish for foreigners, but in France it is considered a delicacy. Snails are served hot in their shells with garlic and butter.

8. “Profiteroles” - a puff pastry dessert filled with vanilla ice cream and covered with chocolate sauce.

9. Potatoes are a common side dish in France, and in the southeastern French region of Dauphine they are cooked with milk or cream, called “ potato casserole in the Dauphino way" ("Graten Dauphinois").

10. The word “soufflé” comes from the French verb “to breathe, to blow”, this dessert is made from whipped egg whites. Grand Marnier soufflé is prepared with the addition of orange cognac liqueur.

11. The best oysters in France should be found in Brittany; they got their French name from the city of Riec-sur-Belon - belon.

12. Although " blood sausage“Doesn’t sound very appetizing, but it’s one of the traditional elements of French cuisine. The sausage contains pork blood and is served on its own or with a side dish such as potatoes.

13. Croissant is also a French classic. This flaky, buttery crescent-shaped bun can be found in every bakery in the country.

15. “Cneuix de brochet” is something like dumplings. They were invented in Lyon and are prepared from fish (usually pike), butter, breadcrumbs and lobster sauce. Easy, but hearty dish.

17. If you eat raw meat, you want to be sure that it is cooked correctly. “Steak tartare” - minced raw beef meat, served with onions and capers.

18. Ratatouille is the only French stew without meat. This dish, which first appeared in Nice, is made from delicious Mediterranean vegetables such as zucchini and eggplant.

19. Quiche is a savory pie that can be found everywhere in France. One of the traditional varieties is Lorraine quiche, or “Quiche Laurent”. Prepared with bacon, eggs and sometimes cheese.

20. “Pan-o-chocolate” translates to “chocolate bread.” French bakers have brilliantly mastered the combination of pastries and chocolate.

21. Niçoise salad comes from Nice and is a combination of lettuce, tomatoes, boiled eggs, tuna, anchovies, olives and beans.

22. “Boeuf Bourguignon” - a dish from beef stew originally from Burgundy. Combines meat, vegetables, garlic and, of course, red wine.

23. Tarte Tatin is not easy Apple pie, and the pie is “inside out.” Before baking, the apples are fried in butter and sugar.

24. “Blanquette de Vaux” - veal, butter and carrots cooked in cream sauce. The meat does not darken during cooking.

25. Duck is a common feature in French cuisine. "Confit" - duck leg cooked in own juice, originally from Southern Gascony.

26. Trays of crepes (French pancakes) are all over Paris and you should stop and try them. Crepes can be either sweet or savory. The classic is “butter and sugar”.