10 Classic French Recipes to Tantalise your Tastebuds

A collection of classic French recipes to try in the comfort of your own home. Includes recipes from Jamie Oliver, Ina Garten, Ludo Lefebvre and more...

Try making these classic French dishes at home with recipes from amazing chefs and passionate cooks.

Soupe à l’oignon

The quintessential French dish, la soupe à l’oignon or "onion soup", only needs 3 major ingredients: (1) Beef stock, (2) yellow onions, and (3) cheese. Enjoy this recipe from Chef Ludo Lefebvre during any season whether summer or winter.


Click here for the complete recipe.

Ingredients you'll need

For the soup

For the veal stock*

  • 6 cups Veal Stock or Beef Stock (home-made* or store-bought)
  • 4 Medium Onions, sliced
  • Grapeseed oil
  • 2 oz. Unsalted butter
  • 1/4 cup Dry Sherry
  • 1 Garlic clove (halved)
  • 1 Bay Leaf (scored)
  • 2 sprigs Thyme
  • 2 tsp Worcestershire sauce
  • Toasted 1-inch croutons to cover the soup bowl (as much as you want)
  • Emmental or Gruyere (as much as you want)
  • Cheesecloth
  • Twine
  • 5 pounds Veal Bones, roasted
  • 3 cups (about 3 each) Onions, medium dice
  • 1.5 cups (about 2 each) Carrots, medium dice
  • 1.5 cups (about 2 each) Celery ribs, medium dice
  • 4 ounces Tomato Paste
  • 1 head Garlic, halved
  • 2 sprigs Thyme
  • 1 Bay leaf
  • 4.5 quarts Water
  • Grapeseed oil (or other neutral oil)
  • Unsalted butter


Coq au Vin

Make chicken dinners exciting again with this Coq au Vin recipe by Ina Garten from Barefoot Contessa.  This French dish consists of chicken braised slowly in red wine and brandy, with pearl onions, mushrooms, and bacon.


Get the full recipe here

Ingredients you'll need


For the roux *(sauce thickener)

- 2 tablespoons unsalted butter, at room temperature, divided
- 1 1/2 tablespoons all-purpose flour


Salade Niçoise

This salad from Nice was originally served to Kings along the French Riviera. With a mix of beautiful greens and fresh seafood, learn how to make this salad at home with Chef Jon-Paul Hutchins of Le Cordon Bleu. He also teaches some cooking techniques and tips you can use for every day cooking. 


Ingredients you'll need

For the poached tuna For the vinaigrette For the salad
  • fresh tuna
  • olive oil
  • whole garlic
  • thyme
  • rosemary
  • peppercorn


  • white vinegar
  • extra virgin olive oil
  • 1 garlic clove
  • green beans
  • tomatoes
  • garlic
  • breakfast radishes
  • celery
  • cucumber
  • red bell pepper
  • potatoes
  • niçoise olives
  • hard boiled eggs
  • lettuce
  • basil
  • anchovies


Bœuf Bourguignon

The base of all braised and slow cooked dishes in France,  le boeuf bourguignon is a classic dish that is worth the wait. Enjoy this slow cooked beef, braised in red wine with your friends and family by following Chef Raymond Blanc's recipe in the video below.


Ingredients you'll need

For the beef For the braised baby onions For the bacon lardons
  • 4 beef blades (225g each)
  • 120g large onions
  • 40g carrots
  • 40g celery
  • 1 bay leaf
  • 4g whole thyme sprigs
  • 10g flat leaf parsley
  • 400ml red wine
  • 16g flour
  • 16g unsalted butter
  • 400ml chicken stock
  • 7 cloves garlic
  • 1/2 tsp salt
  • 2 pinches fine ground white pepper
  • 1 dozen whole black peppercorn1
  • 1 bouquet garni
  • 100g peeled baby onions
  • 3g unsalted butter
  • 1 whole sprig thyme
  • 2 bay leaves
  • 75ml water
  • salt
  • coarse ground black peppercorn
  • 100g smoked streaky bacon
  • 10g unsalted butter
For the garnish: mashed potatoes,  yellow beans with shallots and garlic, baby onions, and parsley

Poulet Basquaise

Another special chicken stew but this time with a Basques country style sauce of tomatoes, red pepper, and cured ham. Enjoy this easy to follow recipe from French Cooking Academy.


Ingredients you'll need
For the chicken For the stock
  • 6 chicken thighs 
  • 1 onion finely sliced
  • 100grams / 1 can of chopped tomatoes
  • 2 small bell peppers
  • 2 garlic cloves
  • 1cup of cured ham diced
  • 200 ml dry white wine
  • 500ml chicken stock ( in liquid form)
  • 50 grams carrot
  • 50 grams onions
  • 1 bouquet garni made with 3 twigs of thyme 5 parsley stokes and 1 bay leave.
  • 1 tbsp  tomato paste
  • 6 to 8 chicken wings chopped in small pieces.


Blanquette de Veau

This dish is an old fashioned veal stew, or ragout, cooked in a creamy white sauce. Indulge in its savoury goodness at home by trying out this recipe from Chef Bruno Albouze.


Click here for the full recipe

Ingredients you'll need

For the veal

For the mushrooms
  • 1500 g Veal shoulder, or breast, cut into 1.5''/4cm cubes
  • 1 bouquet garni (leeks, thyme, parsley stems, bay leaves)
  • 1 oignon piqué (onion with bay leaves)
  •  200g carrots, scrubbed & chopped
  •  25g garlic cloves, crushed
  •  100g celery stalk, chopped
  •  10g salt
  •  2000g chicken stock, or water to cover
  • 250 g Button mushrooms, cleaned
  •  200 g Water
  •  50 g Chardonnay
  •  15 g Butter
  • 1/2 lemon juice
For the pearl onions For the blanquette sauce
  •  200g pearl onions, peeled
  •  15g butter
  •  10g sugar
  •  30g stock, or water
  •  60g butter
  •  60g flour
  •  1000g chicken or veal stock, or both
  • 1 egg yolk
  • 1/2 cup heavy cream
  • lemon juice

Escargots à la Bourguignonne

This French delicacy of snails cooked in garlic and herb butter is usually served as an appetiser. To make the best escargots, make sure to use French butter. Here is a recipe by Chef Ludo Lefebvre so you can try making this dish at home.


Check out the full recipe here

Ingredients you'll need
For the escargot For the butter
  • 6 Escargot Shells (Xtra large)
  • 6 Escargot (Sabarot brand)
  • 1  Escargot Tray (to bake escargot)
  • 1 Escargot Tongs
  • 1 Escargot Fork
  • 1 Baguette
  • 1/2 pound Plugra Butter (softened)
  • 6 each Garlic Cloves (chopped fine)
  • 1/2 each Shallots (chopped fine)
  • 1/2 tbsp White Wine
  • 1 oz (by volume) Parsley (chopped fine)
  • 1 1/2 tsp Kosher Salt
  • 1/2 tsp White Pepper (ground)
  • Pinch Nutmeg (ground)



Chef Jamie Oliver shows us how to make the classic ratatouille which is a vegetable stew made with eggplant, zucchini, tomato, onion, and garlic seasoning. The traditional ratatouille is originally from Nice and is also found throughout Provence.


Get the full recipe here

Ingredients you'll need
  • 2 red onions
  • 4 cloves of garlic
  • 2 aubergines
  • 3 courgettes
  • 3 red or yellow peppers
  • 6 ripe tomatoes
  • ½ a bunch of fresh basil , (15g)
  • olive oil
  • a few sprigs of fresh thyme
  • 1 x 400 g tin of quality plum tomatoes
  • 1 tablespoon balsamic vinegar
  • ½ a lemon


Moules Marinières

This classic dish of mussels cooked in white wine is a great way to elevate home cooking. It's simple and delicious. Try out this recipe from French Cooking Academy


Ingredients you'll need
  • 1 kg of fresh mussels
  • 1 clove of garlic
  • A bunch of flat parsley (1 tablespoon finely sliced)
  • A small branch of celery (finely diced)
  • 10 grams of unsalted butter
  • 200 milliliter of dry white wine (example: sauvignon blanc)
  • 1 bay leaf
  • A few twigs of thyme
  • Salt and pepper (to correct the seasoning of the sauce if needed)
  • 1 tablespoon of double cream (optional)


Confit de Canard

A specialty of Gascony, Confit de Canard is a whole duck marinated with herbs, spices, and preserved using duck fat. Here is Chef Bruno Albouze showing us how to make this tasty dish.


Get the full recipe here

Ingredients you'll need
For the duck For the braising For the potato confit
  • 2000g  or 8pcs whole duck legs
  • 50g grey salt
  • 120g or 2pcs garlic bulbs
  • 30g fresh thyme
  • 1300g duck fat
  • duck trimmings (if any saved)
  • 500g baby potatoes
  • 50g or 1pc garlic bulb
  • 450g rendered duck fat from the duck confit


From the French Riviera, bouillabaisse is seafood stew cooked with olive oil and different herbs, particularly saffron. Chef Thierry Cassim of Le Caveau 30, one of the oldest restaurants in Cannes, says the key to get the perfect bouillabaisse is a good cook, good fish, and good soup. Here is how he does it.

For the full recipe click here

Ingredients you'll need
For the broth The fish/seafood
  • 2 or 3 tomatoes
  • 2 onions
  • 1 leek
  • garlic
  • tomato paste
  • saffron
  • olive oil
  • thyme
  • laurel leaf
  • salt
  • pepper
  • tabasco
  • leftover fish parts (heads and tails)
  • 150g cod
  • 300g John Dory
  • 500g gurnard
  • 300g gilt-head bream
  • 5 to 6 potatoes
  • 300 g mussels
  • 2 jumbo prawns

For the side dish: white bread, grated cheese, and aioli (2 garlic cloves, 1 egg yolk, 3 - 4 tablespoons olive oil)



The epitome of comfort food. Tartiflette is a French potato casserole topped with reblochon cheese and crispy bacon. Serve it for your next dinner using the recipe of Beth le Manach of Entertaining with Beth.


Get the full recipe here

Ingredients you'll need
  • 3.5 lbs (1580g) Yukon Gold Potatoes, peeled
  • 7 slices, thick center cut bacon, sliced into 1 inch strips
  • 1 ½ cup (350 ml) Gruyere cheese, shredded
  • 2 cups (300g) yellow onion, sliced into half moons
  • ¾ cup (180ml) heavy cream
  • ½ cup (120ml) whole milk
  • 2 garlic cloves, minced
  • ½ cup (120ml) dry white wine
  • 1 ½ tsp (7.5ml) fresh thyme, chopped (separated)
  • 1 ½ tsp (7.5ml) salt
  • 1-8oz (230g) wheel of Camembert


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