For many, France is synonymous with gastronomy. The country has a rich culinary history, and continues to push cooking to new and exciting levels. Do not fret if you cannot travel to France to enjoy the sumptuous cuisine. There are many wonderful French dishes that you can learn to make at home. Here are 8 delicious recipes from French cuisine masters.
Chef Laurence Jossel shares his simplified version of this classic French stew for home chefs. Creamy white beans, store bought duck confit, smoky French garlic sausage and slab bacon simmer to create a gourmet like meal. Let the beans rest overnight to help develop the flavors more.
The Basque region is known for their colorful, pepper laden stews. Chef Sébastien Gravé shares his recipe for this braised chicken dish. Espelette pepper is the flaky, lightly spicy flavor that makes this dish characteristically Basque. Paprika can be used as a substitute if the espelette cannot be found locally.
The recipient of multiple Michelin star ratings, Thomas Keller is a top rated chef. “I love quiche, but it has to be several inches high and made right,” he explains, and shares his delectable recipe with the world in his Bouchon cookbook. This recipe takes time to prepare but is well worth the effort. The sautéed mushrooms and shredded cheese are carefully layered to ensure that they are evenly distributed throughout the dish.
This dish is a take on the classic Lyonnaise pork and lentils dish. Chef Daniel Boulud advises that you make sure the lentils are fully cooked so that they will absorb the seasoning. The lentils should be creamy with just a slight bite to them.
Bouillabaisse is a classic Provencal seafood stew. Loaded with lobster, clams, and fish in a fennel and licorice flavored broth. Chef Ethan Stowell advises that “There are no real rules to this dish except to use what’s fresh.” For his recipe, you can buy or make fish stock and add the seafood that you prefer. He even shares how to make a perfect rouille as a finishing touch.
This from age blanc cheese spread is another wonderful recipe from Chef Daniel Boulud. The dish name translates to “silk worker’s brain” but do not be alarmed by that! This spread’s unusual name is said to come from Lyon’s 19th century silk weavers. The workers often made a lunch of this smooth herbed cheese spread. Chef Boulud’s family makes their with fresh goat cheese. Serve this delectable spread with salad, potatoes, or toasted bread.
This classic French Norman dish is presented by Jean-François Guillouet-Huard, of Domaine Michel Huard. Norman cuisine uses apple and cider in many of their dishes. Game, poultry, and fish all combine nicely with apple and cider. Use a slightly tart apple variety for best results, otherwise the dish may end up too sweet.
This stuffed squid recipe comes from Lulu Peyraud, remembered as the “cooking queen of Provence”. Fresh squid and cuttlefish of various sizes are found at the fish markets throughout Provence. Chef Lulu would obtain the medium sized squid to stuff with herbs, chard, and bread crumbs. The squid is then either roasted, grilled, or braised, and served warm. Drizzle the dish with oil or an anchovy vinaigrette and enjoy!
Inspired to to learn more about fine dining and more French cuisine masters? Then you will enjoy our article about top chefs serving nouvelle cuisine.