Why You’ll Love This Strawberry Basil Galette

• A simple, no-fuss French dessert anyone can master.
• A flaky, buttery homemade crust (pâte brisée).
• A fresh and unique pairing of strawberries and basil.
• Perfect for summer entertaining, picnics, or casual desserts.
• Easily adaptable (including a nut-free option).

Ingredients for this Strawberry Basil Galette

For the Galette crust

• Flour. All-purpose flour works perfectly here, giving the crust just the right balance of structure and tenderness.
• Salt. Just a pinch enhances the overall flavor of the dough.
• Butter. Use cold, unsalted butter cut into small cubes. For best results, I like to cube the butter ahead of time and chill it in the fridge for at least an hour before baking. Keeping the butter very cold is key to achieving a flaky, tender crust.
• Water. You’ll need about ¼ cup (60 ml) of ice-cold water to bring the dough together. Add it gradually, one tablespoon (15 ml) at a time, you may not need it all.

For the filling

• Almond flour. A light layer is sprinkled over the crust before adding the fruit. It helps absorb excess juices during baking, keeping the base crisp rather than soggy.
• Fresh basil.  Thinly sliced basil is mixed with the almond flour, adding a delicate, slightly floral note that pairs beautifully with the strawberries.
• Strawberries.  Choose fresh, ripe, in-season strawberries. Hull them and slice them thickly (rather than quartering) so they bake evenly and stay tender.
• Sugar. I like to toss the strawberries with about ¼ cup (50g) of sugar before assembling. This not only enhances their natural sweetness but also helps create a thicker, more cohesive filling, so your galette slices cleanly instead of being too runny.

How to Make a Strawberry Basil Galette (Step-by-Step)

1. Make the dough – Combine flour, salt, and cold butter until crumbly. Add ice water gradually, then form into a disk and chill.
2. Prepare the filling – Toss strawberries with sugar. In a separate bowl, mix almond flour and basil.
3. Assemble the galette – Roll out the dough into a rough circle. Add almond-basil mixture, top with strawberries, and fold the edges over.
4. Bake – Brush edges with egg wash and bake until golden, crisp, and bubbling.

My best tips for a strawberry Galette:

Here are a few more tips before you start making this galette.

• Keep everything cold: Using cold butter and ice-cold water is essential for a successful dough. Cold butter stays firm as it’s worked into the flour, creating small pockets that result in a flaky, tender crust. Ice-cold water helps bring the dough together without melting the butter.
• Chill the dough: Let the pâte brisée rest in the fridge for at least 20–30 minutes before rolling it out. If it feels too firm straight from the fridge, let it sit at room temperature for 5–10 minutes until it softens slightly and becomes easier to handle.
• Don’t worry about cracks: If the dough cracks when folding it over the filling, simply dampen your fingers with a little lukewarm water and gently press the cracks together to seal them. Rustic is part of the charm of a galette.
• Leave enough border: When adding the filling, leave about a 2-inch (5 cm) border around the edges. This makes it easier to fold the dough over the fruit.
• Keep it as flat as possible: Arrange the strawberries in a single, even layer so they bake uniformly.
• Make it nut-free: If you’d like a nut-free version, swap the almond flour for all-purpose flour or rolled oats. Both options will still help absorb excess juices while baking.

Galette FAQs:

Can you make galette dough ahead of time?

Yes! The dough can be made up to 2 days in advance and kept refrigerated. You can also freeze it for up to 1 month.

Why is my strawberry galette watery?

This usually happens if the fruit is layered too thick. Keep the fruit in a single layer for best results.

Can I use frozen strawberries?

Potentially yes, but thaw and drain them well first to avoid excess moisture.

This Strawberry Basil Galette is everything I love about French home baking: simple ingredients, seasonal fruit, and a rustic finish that never tries too hard.

If you enjoy rustic French baking, you might also love:

• Classic French Strawberry Tart
• French Plum Tart (Tarte aux prunes)
• Alsatian Blueberry Tart 
• Blueberry Peach Galette 
• Classic Apple Tart Tatin 
• Normandy Apple Tart 
• Classic French Fruit Tart 
• Apricot Frangipane Tart 
• Peach Crème Fraiche Streusel Tart
• Blueberry Bundt Cake (Tourte aux Myrtilles)
• Gâteau Basque (Basque Cake with pastry cream)

Strawberry Basil Galette

Print Recipe

Serves: 8 Prep Time: 1 Hour Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the "Pâte Brisée"crust:
1 1/2 cups (188g) all-purpose flour
1/4 teaspoon salt
¾ cup (170g) cold unsalted butter, cut into small cubes
¼ cup to 1/3 cup (50ml to 78ml) ice-cold water

For the base:
½ cup almond meal
A handful (7-8 leaves) of fresh basil, chiffonade

For the filling:
4 cups fresh strawberries, cut into large slices. (about 1 ½ lb)
¼ cup sugar

1 egg yolk + 1 tablespoon of milk

Instructions

1. Make the dough. In a large bowl, whisk together the flour and salt. Add the cold cubed butter and work it into the flour using your fingertips (or a pastry cutter) until the mixture resembles coarse crumbs with small bits of butter still visible.
   Gradually add the ice-cold water, one tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap, and refrigerate for at least 20–30 minutes.
2. Prepare the filling. In a bowl, gently toss the strawberries with sugar. Set aside.
   In a small bowl, mix together with your fingers the ground almond with chopped basil, so it’s well combined.
3. Roll out the dough. On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Transfer it onto a parchment-lined baking sheet. If the dough feels too firm, let it sit for 5–10 minutes until it softens slightly; it will be much easier to roll. Pre-heat your oven to 400°F (200°C).
4. Assemble the Galette.  Sprinkle the basil and ground almonds over the center of the dough, leaving about a 2-inch border.
   Arrange the strawberry mixture in a single, even layer over the almonds. Fold the edges of the dough over the fruit, pleating as you go. Don’t worry if the dough cracks slightly: just dip your fingers in a bit of water and gently smooth it back together.
5. Bake. In a small bowl, whisk together with the egg yolk and milk, and brush the edges of the galette.
   Bake at 400°F (200°C) for 35–40 minutes, until the crust is golden and the fruit is bubbling.
   Let cool completely before slicing and serving.

The post Strawberry Basil Galette (Easy French Galette Recipe) appeared first on Pardon Your French.

It’s rustic, deeply flavorful, and built on simple ingredients: tomatoes, garlic, herbs, olive oil, olives and tender pork. This is the kind of dish French home cooks make on repeat – no fuss, just real food.

What Is Provençal Pork Stew?

“Provençal” refers to the style of cooking from Provence, a sunny region in the south of France known for its Mediterranean flavors.

Cooking a “Provençal-style” meat or fish means you’ll almost always find tomatoes, garlic, olive oil, Herbs de Provence, olives and summer vegetables like bell peppers or zucchini.

This Provençal pork stew is a hearty, slow-simmered dish where pork is cooked in a tomato-based sauce with peppers, white wine and herbs. It’s simple, rustic and packed with flavor.

If you’d like to explore more Provençal cooking, try my Chicken Provençal, Cod Provençal and my round up of Classic Provençal Recipes to try with everything you need to create a Provençal menu from olive tapenade to stuffed tomatoes.

Why You’ll Love This Dish

• Big flavor, simple ingredients: This recipe requires simple and seasonal ingredients. Nothing fancy, just good technique
• Perfect make-ahead meal: This pork dish reheats beautifully, and I think it tastes even better the next day
• One-pot friendly: less cleanup, more enjoyment!
• Comforting but not heavy: No cream nor flour needed. The sauce is just based on fresh produce and a splash of white wine.
• Flexible serving options: Serve it with rice, polenta, or crusty bread.

This is the kind of recipe that feels impressive but secretly isn’t.

Ingredients You’ll Need for This Provençal Pork Stew

This dish is all about simple ingredients that work together.

• Pork – You’ll need about 2lbs of pork. Choose a cut that’s ideal for slow cooking, like pork shoulder or pork butt. Both these cuts come from the pork shoulder; you can read this interesting article here if you’re ever confused. Avoid lean cuts like pork loin as they tend to dry out and become tough when simmered.
• Salt – Salt the pork at least 30 minutes before cooking. This helps the seasoning penetrate the meat and improves both flavor and texture.
• Olive Oil – Used for searing the pork and building the base of the stew. A good extra virgin olive oil adds authentic Mediterranean flavor.
• Onion & Garlic – These form the aromatic base of the sauce and brings depth to the dish.
• Tomatoes – Fresh tomatoes are best for a lighter, more traditional Provençal flavor. Roma or plum tomatoes work especially well. If tomatoes aren’t in season, good-quality canned tomatoes are a great substitute.
• Herbs de Provence – This classic blend of dried herbs (typically thyme, rosemary, oregano and sometimes lavender) gives the dish its signature Provençal character. You’ll find it in most grocery stores in the spice aisle.
• Black Pepper & Paprika – Simple seasonings that add warmth and balance to the sauce.
• Tomato Paste – Just one tablespoon intensifies the tomato flavor and gives the sauce a richer color and body.
• Bell Peppers – This recipe uses plenty of peppers (4 total), which pair beautifully with pork. A mix of red, yellow, and green adds both sweetness and color, but feel free to use what you have on hand.
• Water & Dry White Wine – These create the cooking liquid for the stew. Use a dry white wine like Sauvignon Blanc. The wine adds acidity and depth without overpowering the dish.
• Green Olives – Added at the end for a salty, briny contrast that brightens the whole stew.

Step-by-Step Instructions

Here’s a quick overview of how to make this recipe, with step-by-step photos to guide you. If you have any questions, feel free to leave a comment below!

1. Prep & sear the pork: Cut the pork into chunks. Salt, and let sit 30 minutes. Then, brown pork in batches (3 min per side). Set aside.
2. Cook aromatics, tomatoes & spices. Sauté onion and garlic until soft. Stir in tomatoes, herbs, spices and tomato paste. Cook 5 min.
3. Add peppers. Cook sliced peppers for 3 minutes.
4. Combine. Return the pork. Add wine and water. Stir and simmer with lid on for 35-40 minutes.
5. Finish. Add olives, simmer uncovered 20–30 min until tender.

Cooking Tips for the Best Provençal Pork

• Don’t skip the sear: this is where most of the flavor comes from. Golden brown = depth.
• Use real tomatoes if possible: fresh tomatoes give a lighter, more authentic Provençal taste. But canned can work in a pinch, if tomatoes aren’t in season.
• Choose the right wine. Go for a dry white wine (like Sauvignon Blanc). If it’s good enough to drink, it’s good enough to cook with.
• Let it simmer gently. No boiling! You just want the sauce to simmer low and slow to keep the pork tender.
• Make it ahead: Like many stews, this one tastes even better the next day.

Frequently Asked Questions

What makes it “Provençal”?

It’s all about the combination of olive oil, tomatoes, garlic, herbs, olives and slow cooking to build these classic flavors from southern France.

Can I use a different cut of pork?

I highly recommend sticking with pork shoulder or butt: they work best because they become tender when simmered. Avoid lean cuts like pork loin.

Can I skip the white wine?

You can, but keep in mind the wine adds nice acidity and depth. Substitute with equal amount of water, plus a splash of lemon juice for acidity.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. It reheats beautifully.

Can I freeze this stew?

Absolutely. Freeze for up to 2–3 months. Thaw overnight in the fridge and reheat gently.

More Rustic French stews to try

• Classic French Beef Bourguignon 
• French Beef Daube (Provençal Stew)
• Flemish Beef & Beer Stew (Carbonnade Flamande)
• Garbure (Smocked Ham Hock Bean Cabbage Soup)
• Sausage Rougail (Creole Sausage Stew)
• Classic French Hunter’s Chicken Stew (Chicken Chasseur)
• French Lemon Chicken Thighs in White Wine Sauce
• French Pork and Lentil Stew (Petit Salé)

Easy Provençal Pork Stew

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 1 Hour 20 Minutes 1 Hour 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

2lbs (900g) pork shoulder or butt
½ tsp salt (plus more for salting the meat)
1 tbsp (15ml) extra virgin olive oil
1 large onion, peeled and chopped
2 garlic cloves, peeled and minced
1lb (450g) tomatoes, cubed
1 tbsp Herbs de Provence
½ tsp freshly ground black pepper
½ tsp paprika
1 tbsp tomato paste
4 bell peppers (2 red, 1 yellow, 1 green), cored and sliced into strips
100ml water
100ml dry white wine
½ cup green olives, pitted

Instructions

1. About 30 minutes beforehand, take the pork out of the fridge. Slice into “stew sized” chunks (about 3-4cm/ 1.2-1.5-in), salt the pork and set aside, to allow to warm closer to room temperature.
2. In a large skillet or large Dutch oven, heat up to olive oil over medium heat. Working in batches, add the pork cubes and sear them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won’t sear properly. It should take about 2 batches to sear all the pork. Transfer the pork cubes to a separate bowl or plate. Do not wash the bottom of the pan.
3. Lower the heat to medium-low. Add the onion and garlic and sauté for about 2-3 minutes until fragrant and translucent. Add the cubed tomatoes, Herbs de Provence, salt, black pepper, paprika and tomato paste. Stir and cook for about 5 minutes, until the tomatoes soften.
4. Add the bell peppers, stir and cook for 3 minutes – just enough to soften the pepper slightly.
5. Add the pork cubes back into the skillet, stir and add the wine and stock.
6. Bring to a slow simmer, cover and cook for 35-40 minutes. Take the lid off, stir in the green olives and continue to simmer (lid off) for 20-30 minutes longer, until the sauce starts to thicken slightly and the pork is tender enough to cut with a fork. Taste the sauce and add more salt (if necessary) to your liking.
7. Serve in a shallow bowl over rice, polenta – or just on its own.

The post Easy Provençal Pork Stew (French Pork Stew with Tomatoes, Peppers & Herbs) appeared first on Pardon Your French.

Whether you’re baking for guests or just craving something sweet with your coffee, this easy palmier recipe will quickly become a favorite!

What Are Palmier Cookies?

Palmier cookies are a traditional French pastry made from puff pastry and sugar. When baked, the sugar caramelizes and creates a golden, crispy texture with delicate layers.

Palmiers are a staple of French bakeries, found all across the country. I used to love them as part of my goûter, those simple after-school snacks for kids. And now as an adult, I still find myself drawn to them whenever I step into a bakery. The ones sold there are usually much larger than anything you’d make at home (often bigger than the palm of your hand) but their light, crisp texture keeps them from ever feeling too heavy.

In the United States, they are often called elephant ears because of their distinctive heart-like shape. While fair-style elephant ears are usually larger and fried, these French Palmiers are baked, lighter, and more refined. 

Why You’ll Love This Palmier Cookies Recipe

• Only 3 ingredients: puff pastry, sugar and cinnamon.
• Ready in under 30 minutes
• Perfect for beginner bakers
• Light, crispy, and buttery texture
• Great with coffee or tea

Ingredients for Palmier Cookies

You only need three simple ingredients:

• 1 sheet puff pastry (store-bought or homemade). See my notes below for the best puff pastry to use.
• 1 cup granulated sugar. Plain old granulated sugar is the way to go here.
• 2 tsp cinnamon powder. It adds a warm, spiced flavor.

Best puff pastry to use

Store-bought puff pastry works perfectly and saves time. Choose an all-butter version for the best flavor and flakiness. My favorite in the U.S. is Dufour Pastry Kitchens Classic Puff Pastry . It’s made with real butter (not partially hydrogenated oils, which many brands still use), and the flavor is noticeably better once baked. You’ll find it in the freezer section of many grocery stores. If it’s frozen, let it thaw as directed, but keep it chilled until you’re ready to bake. 

How to Make Palmier Cookies (Step-by-Step)

Here are the steps with photos for making palmier cookies. This is nothing complicated, but I feel like adding step by step photos for the folding parts will be particularly be helpful. You can find the detailed ingredient list and the detailed instructions at the end of this article.

1. Make cinnamon sugar. Mix sugar and cinnamon in a bowl.
2. Prepare the pastry. Lightly sprinkle some cinnamon sugar on your work surface and unfold the puff pastry on top. Use a rolling pin to gently flaten the fold marks, if needed.
3. Add sugar. Sprinkle sugar evenly over the pastry and gently roll it in.
4. Flip the pastry and repeat on the other side (1. sprinke sugar, 2. Roll it in).
5. Fold both long sides by a quarter, toward the center. Then fold again.
6. Fold one half over the other to form a log. Chill for 15 minutes. Preheat oven and line a baking sheet with parchment paper.
7. Slice. Cut the log into thick slices.
8. Coat with sugar. Toss each slice in the remaining cinnamon sugar.
9. Place on the baking sheet. Slightly open each cookie “ear” to form rabbit ears.
10. Bake. Bake until golden on both sides. Let cool slightly before serving.

Tips for Perfect Palmier Cookies

• Keep the puff pastry cold for easier handling. Puff pastry tends to warm up quickly once you start handling it with your hand and it starts getting sticky. Try and act fast when you fold the pastry.
• Don’t be afraid to use lots of sugar, to create golden, caramelized cookies.
• Slice the pastry log evenly for uniform cookies that bake evenly.
• Bake cookies for 10 minutes and flip them to finish baking to get them crisp on both sides.

Variations of Palmier Cookies

• Vanilla powder – If you’re not a fan of cinnamon, replace it with ½ tsp of vanilla powder.
• Chocolate-Dipped Palmiers – Once they’re baked and fully cooled, dip half of each baked palmier in melted chocolate for a more indulgent treat.
• Savory Palmiers – Skip the sugar and use pesto, cheese, or tapenade for a savory appetizer version. 

 How to Store Palmier Cookies

Store palmier cookies in an airtight container at room temperature for up to 3 days. After that, they tend to soften and the caramelize edges stick.

Can you freeze them?

Yes! You can freeze the unbaked sliced cookies and bake them directly from frozen. Just add a couple of extra minutes to the baking time.

Frequently Asked Questions

Can I use homemade puff pastry?

Absolutely. Homemade puff pastry will give an even richer flavor, but store-bought works wonderfully. I can recommend this homemade puff pastry recipe by Sally’s Baking Addiction.

Why are my palmiers not crispy?

They may need more baking time or more sugar to properly caramelize.

Can I make palmier cookies ahead of time?

Yes. You can prepare and slice them in advance. Store them in your fridge (for up to 2 days) then bake just before serving.

Are elephant ear cookies the same as palmiers?

They are similar, but French palmiers are baked and lighter, while American elephant ears are often fried and larger. 

More Easy French Desserts to Try

If you love this recipe, you might also enjoy:

• Classic French Madeleines
• Crêpes Suzette Recipe (with Grand Marnier)
• Classic French Crème Caramel
• Classic French Chocolate Moelleux Cake
• French Almond Cake (Amandier)
• French Crêpes
• Gâteau Basque (Basque Cake with pastry cream)
• Double Chocolate Twice Baked Cookies (Croquants)
• Lemon Poppy Seed Sablé Cookies
• Classic French Pear Cake

Easy Palmier Cookies Recipe

Print Recipe

Serves: 20 cookies Prep Time: 20 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 ready-roll puff pastry (250-280g)
1 cup (200g) granulated sugar
2 tsp cinnamon powder

Instructions

1. Mix the sugar and cinnamon together in a bowl. Lightly sprinkle about 1 tablespoon of cinnamon sugar on your work surface (or a cutting board) and unfold the puff pastry on top.
2. Sprinkle about ¼ cup of the sugar evenly over the pastry. Using a rolling pin, gently press the sugar into the dough. Flip the dough and repeat: sprinkle about ¼ cup sugar and gently press it with a rolling pin. Fold both long sides by a quarter inward toward the center, then fold again so the two sides meet in the middle, leaving a ¼ inch space in the middle. Finally, fold one half over the other to form a log.
3. Transfer the log to the fridge for 15 minutes, to chill. Meanwhile, preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
4. Using a sharp knife, slice the log into 1/3 inch (1 cm) thick pieces. Toss each slice into the bowl of remaining cinnamon sugar to coat evenly on both sides. Place slices cut-side up on the baking sheet, leaving space between each cookie. Slightly open each cookie "ear" to form rabbit ears.
5. Bake for 14-15 minutes, flipping the cookies after 10 minutes, until golden brown and caramelized. Transfer cookies onto a cooling rack and let cool completly before serving.

The post Easy Palmier Cookies Recipe (French Elephant Ears with Puff Pastry) appeared first on Pardon Your French.

As a French food blogger, one of the questions I hear most is: “Where should I start with French cooking?” And I get it, diving into a new cuisine can feel overwhelming.

That’s exactly why I created this collection of easy French recipes for beginners. These are the dishes I actually cook on a regular basis: reliable, approachable, and made with ingredients you can easily find. No complicated techniques, no special equipment, just real French cooking, the way it’s meant to be enjoyed at home.

So if you’ve been curious about French cuisine but didn’t know where to begin, you’re in the right place.

Easy French Starters

French Carrot Salad (Carottes Rapées)

A staple in French households, this simple shredded carrot salad is fresh, crunchy, and lightly dressed with lemon and mustard. It comes together in minutes and is a perfect introduction to everyday French cooking.

Make the recipe

French Cucumber Salad

This classic French salad combines thinly sliced cucumber with tangy shallots, chopped herbs like chives and dill, and a smooth, creamy dressing made with crème fraîche and lemon juice. Light, creamy, and packed with fresh herbs!

Make the recipe

French Lentil Soup

This hearty lentil soup is comforting, healthy, and incredibly easy to make. It’s a classic example of how French cuisine transforms humble ingredients, like lentils, into something deeply flavorful.

Make the recipe

French-Style Green Bean Potato Salad

A light and flavorful French-style salad made with potatoes and green beans, tossed in a zesty vinaigrette with olives, capers, and herbs – no mayo! Perfect as a side dish or, with hard-boiled eggs, a satisfying warm-weather meal.

Make the recipe

Easy French Mains

Chicken Fricassée

A classic French chicken dish simmered in a white wine sauce with caramelized shallots and bacon bits. It sounds fancy, but it’s actually a one-pan recipe that’s perfect for beginners.

Make the recipe

Quiche Lorraine

One of the most iconic French dishes, quiche Lorraine combines eggs, cream, and bacon in a flaky crust. It’s simple, versatile, and perfect for lunch or dinner.

Make the recipe

Ham & Butter Pasta (Coquillettes au Jambon)

This is the ultimate French comfort food: simple pasta with butter, ham and mushrooms. It’s beloved by kids and adults alike in France.

Make the recipe

40-Cloves Garlic Chicken

Despite the name, this dish is mellow, tender, and incredibly comforting. The garlic becomes soft and sweet as it cooks.

Make the recipe

Easy French Sides

Ratatouille

This rustic vegetable dish from Provence is packed with flavor and naturally healthy. It’s a great way to practice basic cooking techniques like sautéing and simmering. Don’t stress about perfect slices, rustic is best! 

Make the recipe

Provençal Eggplant Tomato Gratin

This typical southern French recipe includes tender slices of eggplants layered with chunky tomato sauce, plenty of cheese and spiked with Herbs de Provence. This is a fuss-free recipe that makes a great side or a perfect vegetarian dinner.

Make the recipe

Easy French Breakfast & Snacks

French Crêpes

Thin French pancakes that can be served sweet or savory. They may look delicate, but they’re surprisingly easy once you try.

Make the recipe

Easy French Desserts

French Apple Cake

Moist, tender, and packed with apples, this is one of the most beloved homemade cakes in France. No complicated techniques, just mix and bake!

Make the recipe

Cherry Clafoutis

A rustic baked dessert that’s somewhere between a custard and a cake. It’s incredibly simple and always feels special.

Make the recipe

Chocolate Mousse

Rich yet airy, this classic dessert uses just a few ingredients but delivers big flavor.

Make the recipe

Classic French Chocolate Moelleux Cake

Make the recipe

These easy French recipes prove that you don’t need to be a trained chef to cook French food at home. With a few simple techniques and ingredients, you can create meals that are both comforting and elegant. Keep it simple, French home cooking is not about perfection!

Start with one or two recipes, build your confidence, and soon you’ll feel completely at ease cooking French dishes in your own kitchen.

Bon appétit!

More recipe round-ups to explore on the blog: 

• Classic French Salad Recipes 
• French Soups for the Cold Season 
• 15 French Chicken Recipes for Weeknight Dinners
• Easy French Apple Recipes
• French Recipes for Strawberry Season
• Easy French Tomato Recipes

The post 15 Easy French Recipes for Beginners appeared first on Pardon Your French.

If you love dishes like Cassoulet but want something easier, this is your recipe!

What is “Petit Salé”?

“Petit Salé aux Lentilles” is a traditional, rustic French stew of salt pork, smoked sausage and tender lentils. It is a classic of French country cooking, especially in colder months.

Now, in French, Petit Salé literally means “lightly salted.” It refers to the salt-cured pork used in this recipe. Historically, before refrigeration, pork was preserved in salt. That salted pork would then be slowly simmered with lentils – a cheap, filling staple across rural France.

Today, Petit Salé aux Lentilles remains a cherished French classic, a staple in many French households. The salt pork is slowly stewed for hours alongside smoked sausage, aromatic herbs, and tender carrots, resulting in rich, melt-in-your-mouth flavors. The hearty stew is served with French lentils, whose earthy taste perfectly complements the savory meats.

It is often compared to Cassoulet but is much simpler to make:

• No beans to soak overnight – this recipe is made with simple lentils.
• No duck confit – this recipe is made with readily available salt pork and sausage.
• No multi-day preparation – making Cassoulet is traditionally a 3-day process, while this recipe requires 3 hours.

Why you will love this dish

This French pork and lentil stew checks so many boxes:

• Budget-friendly
• High-protein
• Naturally gluten-free
• Cozy and hearty
• Perfect for meal prep

It’s the kind of recipe that tastes even better the next day, which makes it ideal for busy households. I love to prepare it on a Sunday, where I can take my time, and I have several lunches and dinners ready for the week!

Ingredients You’ll Need for this Pork and Lentil Stew

Here’s everything you’ll need to make a classic Petit Salé Aux Lentilles recipe. For North American cooks, I’ve included recommended ingredient substitutions.

• Salt pork: Look for a large, whole piece. In France, “Petit Salé” refers to lightly salted pork belly, shank, or hock. I recommend salt pork belly because it’s easier to slice beautifully for presentation, though a shank or hock will also work.
• Smoked sausage: Traditional French recipes use Saucisse de Morteau or Saucisse de Montbéliard, both flavorful smoked sausages from eastern France. In the U.S., good substitutes include Polish kielbasa, Andouille or smoked bratwurst. Avoid overly sweet or intensely smoked sausages: you want savory depth, not barbecue flavors.
• Green lentils: For the best results, use French green lentils (Du Puy lentils). They hold their shape, don’t turn mushy, and have a subtle peppery note. Regular green lentils are fine too, but avoid red lentils, which break down too much during cooking.
• Vegetables: Onion, garlic, and carrots are simmered with the pork and sausage. They become tender and absorb the rich flavors of the stew. For extra aroma, poke the cloves (spice) into the onion before adding it to the pot.
• Aromatics: Cloves, peppercorns, mustard seeds, bay leaves, and thyme flavor the cooking stock.

How to make this French Pork and Lentil Stew (Petit Salé aux Lentilles)?

This hearty French stew is easy to make but does require several hours and steps. No difficult techniques required here, but you should be available to pop in and out of your kitchen every hour or so, for over 3 hours of cooking. I recommend making this recipe during a slow day at home.

1. Optional : Soak the lentils in water for 1 hour (this helps make them more digest). Rinse through a strainer.
2. Desalt the pork by soaking it in cold water for 4 hours, changing the water halfway.
3. Prep veggies. Peel garlic cloves and cut them in half, peel onion and poke with 4 cloves (spice), peel carrots and slices in large coins. 
   
4. Simmer the pork in fresh water for 1 hour, then add garlic, onion studded with cloves, carrots, peppercorns, mustard seeds, bay leaves, and thyme; cook another hour.
5. Add smoked sausage and simmer 30 minutes more.
6. Meanwhile, cook lentils in chicken stock until tender.
7. Remove the vegetables from the pot and stir them into the lentils. Slice the pork and sausage, arrange on top of the lentils and vegetables, and serve warm.

Make-Ahead and Storage

This dish is ideal for meal prep as it is even better the next day. Once it’s completely cool, store it in an airtight container and refrigerate for up to 4 days. It freezes beautifully for up to 3 months. You can reheat it gently over the stove stop: a splash of water can help “break apart” the lentil clumps.

Frequently Asked Questions

Where can I find Puy lentils (French Green Lentils) in the US? 

In the U.S., Puy lentils (lentilles du Puy) are usually sold under a few different names. The easiest way to find them is to look for “French green lentils” or “Lentils du Puy.” The real ones come from the Le Puy region of France and sometimes carry an AOP/PDO label. You can find them at Whole Foods, Trader Joe’s (sometimes pre-cooked vacuum packs), World Market, some specialty or European import stores and some natural food co-ops. You can also find some online: ie. Amazon, Walmart. 

Can I cook everything in one pot?

Traditionally, the pork and lentils are cooked separately to control their textures. However, you can cook the lentils directly in the pork broth during the final hour if you prefer a more rustic one-pot stew.

Can I make this recipe in a slow cooker?

Yes. After desalting the pork, place all ingredients except the lentils in the slow cooker and cook on low for 6–7 hours. Cook the lentils separately and stir them in during the last 20–30 minutes.

Can I use canned lentils?

Yes, although the texture will be softer.

What wine pairs well with Petit Salé aux Lentilles?

This hearty dish pairs beautifully with medium-bodied French reds such as wines from Beaujolais or Côtes du Rhône. A rustic country red complements the smoky pork and earthy lentils.

What to serve with Petit Salé aux Lentilles? 

In France, Petit Salé is often served simply with Dijon mustard or Grainy mustard on the side, crusty bread and a simple green salad.

I hope you’ll enjoy this French Pork and Lentil Stew as much as I do! If you have any questions, please leave a comment. 

More Rustic French stews to try

• Classic French Beef Bourguignon 
• French Beef Daube (Provençal Stew)
• Flemish Beef & Beer Stew (Carbonnade Flamande)
• Garbure (Smocked Ham Hock Bean Cabbage Soup)
• Sausage Rougail (Creole Sausage Stew)
• Classic French Hunter’s Chicken Stew (Chicken Chasseur)
• French Lemon Chicken Thighs in White Wine Sauce

French Pork and Lentil Stew (Petit Salé aux Lentilles)

Print Recipe

Serves: 4-6 Prep Time: 15 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 lb (900g) salt pork (ie. belly, hock)
1 smoked sausage (ie. Kielbasa, smoked bratwurst)
2 cups (400g) dry green lentils
5 cups (≈1.25 qt/1.2L) chicken stock (ideally, low sodium)
4 garlic cloves
1 large yellow onion
4 cloves
4 medium carrots
1 tsp black peppercorns
1 tsp mustard seeds
3 bay leaves
4 sprigs thyme

Instructions

1. Desalt the pork (4 hours ahead). Place the salt pork in a large bowl and cover it with cold water. Let it soak for 2 hours, then drain and refill with fresh water. Soak for another 2 hours, then drain again.
2. Cook the pork. Transfer the pork to a large pot and add cold water to cover by about an inch. Bring to a boil, then reduce the heat and simmer gently for 1 hour.
3.  Prepare the aromatics. Peel the garlic cloves and cut in half. Peel the onion, leaving it whole, and stud it with 4 cloves (spice). Peel the carrots and slice into 1/3” coins.
4. Add the garlic, onion, carrots, black peppercorns, mustard seeds, bay leaves, and thyme to the pot with the pork. Simmer for another hour.
5. Add the smoked sausage (whole) to the pot and simmer for 30 more minutes.
6. Cook the lentils. (Optional: soaking lentils for 1 hour can make them easier to digest.) Rinse lentils under cold water, whether soaked or not. In a medium pot, combine lentils with chicken stock, bring to a boil, and cook 20–30 minutes, or until just tender. Drain and transfer to a serving dish.
7. Assemble the dish. Use a slotted spoon to remove the carrots, garlic, and onion from the pot, then gently stir them into the lentils. Taste and adjust seasoning if needed (salt). Slice the onion into large wedges if you like. Remove the pork and sausage from the pot, transfer onto a cutting board and cut into generous slices. Arrange the meat on top of the lentils and vegetables. Serve warm.

The post French Pork and Lentil Stew (Petit Salé aux Lentilles) appeared first on Pardon Your French.

Golden, crispy chicken thighs slowly simmer in a bright, lemony white wine sauce with sweet onions, fragrant thyme, and briny green olives. This French-inspired chicken braise is effortlessly cozy, yet elegant – perfect for a relaxed weeknight or a dinner that feels just a little special.

Why You’ll Love This French Lemon Chicken Recipe

• Classic French technique: This recipe is a great introduction to the searing and braising technique to achieve crispy seared chicken with a silky, aromatic braise.
• Balanced flavors: I love how the bright, tangy lemon offsets the richness of the chicken.
• Effortless elegance: Like many French recipes, this looks gourmet but is surprisingly easy to make.
• Family-friendly: This is a great recipe for dinner parties or a cozy weeknight meal.

Ingredients you’ll need

• Lemons. We need two whole, fresh lemons for this recipe. Because we’re using everything (peel included), I recommend purchasing organic ones (no pesticides in the skin). Regular yellow lemons work perfectly. Meyer lemons (sweeter and less bitter) work wonderfully as well.
• Chicken thighs. We use 8 plump, bone-in, skin-on chicken thighs. Do not remove the skin – this gives so much flavor to the sauce. If you really don’t want to each the skin, simply remove it when it’s all cooked (in your plate).
• Salt & Pepper. Simple seasonings to enhance the flavor of the chicken.
• Butter & Olive oil. I like to use a mix of butter and oil when searing chicken. The butter adds rich flavor and helps create a beautifully crispy, golden crust, while the oil raises the smoke point so you can cook at a higher heat without burning the butter.
• Onions, Garlic & Ginger. They create the base of the sauce.
• Dried thyme. It adds a nice earthiness and classic French flavor.
• Flour. A tablespoon of all-purpose flour helps thicken the sauce.
• White wine. We’re using a good-quality dry white wine here; you don’t need to necessarily reach for a pricy bottle, but I don’t recommend you use a cooking wine (too acidic). Use wine you’d actually enjoy drinking. It doesn’t have to be fancy, but if it tastes “off” in the glass, it won’t magically improve in the pot. I recommend using a dry, crisp, unoaked white wine to bring bright acidity without overpowering the dish. My recommendations are Sauvignon Blanc (zippy citrus and herbal notes) and Pinot Grigio / Pinot Gris (light and clean with subtle fruit).
• Chicken Stock. Ideally use low-sodium chicken stock.
• Green Olives. They’re added near the end, to add delicious, tender bursts of brininess.

How to make Lemon Chicken Tighs (Step by Step)

1. Start by blanching lemons twice: Boil the two whole lemons, drain; repeat. This step of blanching is essential to mellow the bitterness of the lemons. Cool, slice in large wedges and remove seeds.
2. Sear the chicken: Brown chicken skin-side down in oil and butter for about 10–12 min. Flip, cook 8–10 min. Take the time to reach a crisp, golden skin.
3. Sauté: Cook onions with salt (7–8 min). Add garlic & ginger (1 min). Stir in thyme & flour.
   

   

4. Deglaze: Add white wine, simmer 2–3 min. Stir in stock.
5. Braise: Return chicken + lemons. Simmer partially covered 45–60 min.
6. Finish: Add olives; simmer 15–20 min until glossy. Adjust seasoning, if needed. 

Tips for success

• Blanch the lemons twice before slicing and adding to the braise. This removes excess bitterness while keeping the citrus aroma.
• Pat the chicken dry before searing. Dry skin = golden, crispy perfection.
• Salt the chicken in advance. I recommend you salt your chicken beforehand (30 minutes to 1 hour before), to allow the salt to penetrate the meat. If you’re interested in knowing more about how salt is used to build and enhance flavor in food (especially for meats), I recommend the book Salt, Fat, Acid, Heat by Samin Nosrat.
• Deglaze with care. Deglaze the pan with wine after searing the chicken to lift those browned bits (flavor gold!). And then reduce the wine slightly before adding stock to intensify the flavor.
• Braise low and slow. Gentle simmering keeps the chicken tender; boiling toughens it.

Frequently Asked Questions

Can I use boneless chicken?

I always recommend using bone-in chicken pieces because they stay juicier and develop deeper flavor. However, boneless thighs will work. You’ll need to reduce cooking time a bit.

Can I omit the white wine from this recipe?

I don’t recommend omitting the white wine, as this will change the flavor of the dish too much. And if you are worried about the alcohol, know that cooking the wine generally cooks out most, if not all of the alcohol.

Can I make this dish ahead of time?

Absolutely. This dish reheats beautifully. In fact, I find the flavors deepen overnight. You can make it up to 2 days in advance. Let it cool completely, chill in the fridge, and reheat on the stovetop on the lowest setting until warmed through. 

Storing tips

• To refrigerate: If you have any leftovers, simply store them in an airtight container in the refrigerator for up to 3 days.

• To freeze: Ensure the dish is cooled completely, and then placed in an airtight and freezer friendly container. To use, allow to thaw overnight in the fridge, then reheat ideally on a stovetop over medium-low heat until ready to serve.

I hope you’ll love this Chicken thighs with lemon & white wine recipe as much as I do! If you have any questions, please feel free to leave a comment.

If you love comforting, french-style chicken dishes, you will enjoy my round up of French Chicken Recipes for Weeknight Meals. 

French Lemon Chicken Thighs in White Wine Sauce

Print Recipe

Serves: 4-6 Prep Time: 20 Minutes Cooking Time: 1 Hour 25 Minutes 1 Hour 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2 whole organic lemons
8 bone-in, skin-on chicken thighs (about 2½–3 lb / 1.1–1.4 kg total)
1 tsp (5 g) fine sea salt
1 tsp freshly ground black pepper
1 tbsp (14 g) unsalted butter
1 tbsp (15 ml) extra-virgin olive oil
2 large yellow onions, thinly sliced (about 1 lb / 450 g total)
4 garlic cloves, minced
10g fresh ginger, finely chopped
½ tsp dried thyme (or 2–3 sprigs fresh thyme)
1 tbsp (8 g) all-purpose flour
1 cup (240 ml) dry white wine
2 cups (500 ml) chicken stock, preferably low sodium
2 oz (60 g) green olives, pitted (about ½ cup)

Instructions

1. About 30 minutes to 1 hour before cooking, remove the chicken from the refrigerator. Pat dry thoroughly and season generously on all sides with salt and pepper. Let it rest on the counter; this ensures even cooking and crispier skin.
2. Blanch the lemons. Place the whole lemons in a medium saucepan and cover with cold water. Bring to a boil, then drain. Repeat the process once more. This double blanching removes excess bitterness while preserving the fragrant citrus flavor. Let the lemons cool slightly, trim the ends, and slice into thin wedges. Remove any visible seeds. Set aside.
3. In a large, heavy skillet or Dutch oven, heat the olive oil and butter over medium heat. When the butter is foaming, place the chicken thighs skin-side down. Cook undisturbed for 10–12 minutes, until the skin is deeply golden and crisp. Flip and cook for another 8–10 minutes. Transfer the chicken to a plate. Do not wipe out the pan, as those browned bits are flavor gold.
4. In the same skillet, add the sliced onions with a small pinch of salt. Cook for 7–8 minutes until softened and lightly translucent (but not browned). Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the thyme and flour, stirring to coat everything evenly. Pour in the white wine first, scraping up the browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to cook off the alcohol slightly. Then add the chicken stock and stir until smooth.
5. Return the chicken to the skillet, nestling it into the sauce. Tuck the lemon slices around the chicken. Bring to a gentle simmer, cover partially, and cook on low heat for about 45–60 minutes. The chicken should be very tender and the sauce lightly thickened.
6. Uncover and stir in the green olives. Continue simmering for 15–20 minutes, until the sauce reduces to a glossy, spoon-coating consistency.
7. Taste and adjust seasoning if needed (salt, pepper). 
8. Serve hot over fluffy rice, couscous, or buttered egg noodles.

The post French Lemon Chicken Thighs in White Wine Sauce appeared first on Pardon Your French.

From decadent chocolate desserts to light fruit-forward pastries, here’s a curated list of my best French desserts for Valentine’s Day – all impressive, delicious, and perfect for sharing.

Let me know in the comments if you’ve made one (or several) of them, and which one is your favorite. Enjoy, and bon appétit !

Decadent Chocolate Desserts for Valentine’s Day

Classic French Chocolate Moelleux Cake

A Classic of the French repertoire, a Chocolate Moelleux Cake is a decadent and intensely chocolatey cake, relying on only a few ingredients: eggs, sugar and a solid amount of butter and good-quality dark chocolate. Made with no flour, hence naturally gluten-free, this cake combines the richness of chocolate cake with the airiness of a mousse. A must for all chocolate lovers! 

Make the recipe

Classic French Chocolate Mousse

Decadent yet elegant, a Classic French Chocolate Mousse is a must in your repertoire as a French host(ess), or just to treat yourself. This timeless dessert relies on only a few ingredients – chocolate, eggs, butter and sugar – to create a smooth, airy texture with intense chocolatey taste. It is a great make-ahead dessert to serve in individual cups.

Make the recipe

Classic Chocolate Pots de Crème

These little Chocolate Pots de Crème are incredibly simple to make at home and are Perfect for making ahead too. You can pop them in the fridge for as long as two days, and serve them when needed.

Make the recipe

Queen of Sheba Chocolate Cake

This Classic French Pear Cake features tender pear chunks nestled in a light and airy crumb, flavored with almond extract. Right before baking, the cake gets dusted with sugar to create a signature crackly top. It’s super-easy to make and is just sweet enough, with a delightful more-pear-than-crumb-ratio. If you love pears, this recipe will become a staple in your repertoire. 

Make the recipe

Dark Chocolate Olive Oil Cake

Few things can satisfy your sweet-tooth more than a quick, easy and extremely delicious chocolate cake. And for this, this Dark Chocolate Olive Oil Cake hits the mark with a bulls-eye. Made with olive oil instead of butter, its yields a deep dark chocolate taste, intensified by the richness of olive oil. It tastes very chocolatey, yet has an airy and light texture that makes it suited for any occasion, any toppings and any season.

Make the recipe

Chocolate Marquise

If you’re looking to impress with a French dessert that’s as easy to make as it is elegant, let me introduce you to the Chocolate Marquise—known in France as Marquise au Chocolat. This rich, frozen chocolate terrine is a no-bake classic that combines the silkiness of a mousse with the intensity of dark chocolate.

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Fruit-Forward French Valentine’s Desserts

Crêpes Suzette Recipe

Crêpes Suzette is one of the most iconic French desserts, featuring delicate, paper-thin crêpes bathed in a rich, buttery orange sauce with a hint of liqueur. Despite its glamorous reputation, this classic Crêpes Suzette recipe is surprisingly easy to make at home.

Make the recipe

Thin Apple Tart (Tarte fine Aux Pommes)

This Tarte Fine aux Pommes – literally “Thin Apple Tart” – is a French bakery staple in the Fall. It features a thin puff-pastry crust with no raised borders, thin apple slices for topping and crisp caramelized edges. I love how it’s quickly put together, requires no tart pan, yet makes for an utterly delicious and elegant dessert. It’s light, flaky and best enjoyed by hand.

Make the recipe

Classic French Pear Cake

This Classic French Pear Cake features tender pear chunks nestled in a light and airy crumb, flavored with almond extract. Right before baking, the cake gets dusted with sugar to create a signature crackly top. It’s super-easy to make and is just sweet enough, with a delightful more-pear-than-crumb-ratio. If you love pears, this recipe will become a staple in your repertoire. 

Make the recipe

Lemon-Lime Basil Tart

This Lemon-Lime Basil Tart is a summer twist on my Classic French Tarte au Citron, which is one of the most popular recipes on this blog. The basil infused lime filling tastes both fresh and creamy, and is the perfect pairing to a crisp buttery pâte sucrée, made the true French way. 

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Apple Tarte Tatin

As apple tarts go in France, I don’t think you’ll find more iconic than the classic Tarte Tatin. This tart of caramelized apples and crisp buttery crust turned upside-down, is an icon of French cuisine and a must to have in your baking repertoire as a French host(ess). But don’t be confused, a Tarte Tatin is not French for apple tart. A Tarte Tartin is in fact a very particular kind of French apple tart.

Make the recipe

Apple Crinkle Cake

As apple tarts go in France, I don’t think you’ll find more iconic than the classic Tarte Tatin. This tart of caramelized apples and crisp buttery crust turned upside-down, is an icon of French cuisine and a must to have in your baking repertoire as a French host(ess). But don’t be confused, a Tarte Tatin is not French for apple tart. A Tarte Tartin is in fact a very particular kind of French apple tart.

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Elegant Tarts & Custards for a Romantic Touch

Classic French Crème Brûlée

Crème Brûlée (which translates to “burnt cream”) is one of the most raved about French desserts of all time – and for good reason. The two contrasting layers of luscious vanilla cream under a crackly caramelized sugar top are a match made in heaven and make this dessert stand out from all the others.

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Biscoff Tiramisu (Ch’tiramisu)

This Biscoff Tiramisu, knowned as “Ch’tiramisu” is the French answer to Tiramisu. This popular Northern French dessert is made from layers of mascarpone cream and coffee soaked speculoos cookies – giving it a subtly spiced and warming flavor. This simple yet utterly delicious twist on the famous treat is a great no-bake dessert that’s even better when made in advance. What’s not to love?

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French Antilles Coconut Flan (Flan Coco)

Known in France as “Flan Coco”, this famous Coconut Flan hails from the French Antilles. With the exotic flavors of coconut milk, shredded coconut and vanilla, this recipe may be a stretch from what you would expect of a classic French dessert, yet it is a very popular flan in mainland France too. Most French (myself included) love to indulge in the cuisine from the French Antilles Islands, and this flan may be one of their most beloved recipes to recreate at home.

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Classic French Crème Caramel

Crème Caramel is one of those timeless French desserts that feels elegant, yet is surprisingly simple to make at home. This baked custard, crowned with a layer of golden caramel, comes together with just a few ingredients: eggs, sugar, and milk (no cream, true to French tradition). The result is a dessert that’s silky smooth and delicately sweet – like straight out of a French bistro.

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Sweet French Bites Perfect for Sharing

Roasted Hazelnut Financiers

While classic French financiers are typically made from ground almonds, these Roasted Hazelnut Financiers are made from – you guessed it – roasted hazelnuts, to help provide bolder flavors. This variation on these iconic French bite-sized cakes is a favorite of mine for its perfectly-matched notes of nutty brown butter and rich, toasty hazelnuts. 

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French Bakery Beignets

Unfussy, sugary and fried. French Bakery Beignets are nothing like what you’d expect from French pastries, yet they are quintessentially French. These plump buttery pillows rolled in sugar and filled with jams are found on most bakery stalls in France and are kids’ favorites at the time of the “goûter” ( mid-afternoon snack). They are also very popular during street fairs and carnivals across the country. Such an irresistible treat! 

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Classic French Chocolate Truffles

Homemade chocolate truffles are as decadent as they are simple to make. These bite-sized chocolate confections are made with only 4 ingredients, yet they’re blissfully elegant and so delicious. They’re creamy, melt-in-your-mouth and will satisfy all chocolate lovers’ cravings. They’re a luxurious treat that makes the perfect gift, or to serve as an after-dinner dessert.

Make the recipe

Which French dessert will you make this Valentine’s Day? Let us know in the comments!

The post French desserts for Valentine’s Day appeared first on Pardon Your French.

Traditionally finished with a dramatic flambé right at the table, this elegant dessert can be just as easily prepared ahead of time in your own kitchen. No restaurant theatrics required, just pure, citrusy, caramelized bliss.

The Origin of Crêpes Suzette

Crêpes Suzette is one of the most famous French desserts, known for its delicate thin pancakes in orange butter sauce, often finished with a flambé. Its creation dates back to the late 19th century, though the true inventor remains uncertain.

The recipe is often attributed to Auguste Escoffier, who around 1890 reportedly served orange-flavored crêpes to the Prince of Wales at the Savoy Hotel in London. The dessert was supposedly named after Suzanne Reichenberg, a French actress who accompanied the prince. Escoffier later published the recipe in his Guide Culinaire, helping popularize it worldwide.

However, records show that Parisian restaurants such as Paillard and Maire were already serving crêpes Suzette in the early 1890s, suggesting the dish may have originated in Paris rather than London.

Another popular story comes from chef Henri Charpentier, who claimed he accidentally invented the flambé version while preparing orange crêpes with cognac for the same prince, possibly explaining how the dramatic flaming presentation became part of the recipe.

Whatever its exact origin, crêpes Suzette remains a timeless symbol of classic French cuisine.

The recipes vary from one chef to another, some are flambéed with Grand Marnier liquor and some are made without any alcohol (just an orange butter). But the signature components remain: thin French crêpes, sugar, orange and lemon juice, orange zest, and butter.

Ingredients you’ll need for this recipe

Here’s everything you need to make my authentic Crêpes Suzette recipe with Grand Marnier.

• Crêpes. Thin, tender French-style pancakes. You can use good-quality store-bought crêpes or use my go-to recipe for classic French homemade crêpes.
• White sugar. We use simple white sugar to make a caramel: the base of the Suzette sauce.
• Oranges. We are using 2 oranges to make the signature flavor of the sauce. Use fresh citrus, not bottled juice. It makes a dramatic difference in aroma and flavor. We are using the juice (from the 2 oranges) and the zest from one orange.
• Lemon. The juice from one lemon adds brightness and balances the sweetness of the sauce.
• Unsalted butter. Cubed butter is added to the citrus-caramel sauce near the end for richness and to create that signature silky texture.
• Grand Marnier. Finally, we flambé the crêpes with Grand Marnier, a classic orange liqueur that deepens the citrus flavor.

How to make Crêpes Suzette

This is how Crêpes Suzette comes together. You can read the detailed instructions and ingredients list at the end of this page, in the recipe card.

1. Prepare the citrus. Zest the orange and lemon, then juice them.
2. Make the caramel base. In a wide skillet over medium heat, melt the sugar until it turns into a light amber caramel. Swirl gently, don’t stir.
3. Build the sauce. Stir in the citrus juices and zest. Let the sauce heat up for 10 minutes, until syrupy.
4. Add the butter. Lower the heat and whisk in the butter carefully. The mixture will bubble, then become smooth and glossy.
5. Add the Grand Marnier. Pour in the liqueur and flambé the sauce: remove the pan from the heat, carefully ignite the alcohol, and let the flames die out naturally.
6. Warm and fold the crêpes. Add the crêpes one by one into the sauce, folding each into quarters and turning them gently to coat in the sauce.
7. Serve immediately. Spoon extra sauce over the crêpes and serve hot.

My 10 Tips for the best Crêpes Suzette

After having made this recipe many times, here are my tips for successful Crêpes Suzette. If you have any more tips for this recipe, feel free to share them in the comments.

1. Use smaller crêpes for easier handling. Choose crêpes about 8–9 inches (20–23 cm) in diameter so they’re easy to lay flat in the pan and fold into quarters. In France, bakery crêpes are often very large (12–15 inches/30-38 cm), but these are impractical for Crêpes Suzette: they don’t fit well in a standard pan and are difficult to fully coat with sauce. For best results, use smaller crêpes or make your own. You can make a half-batch of my go-to crêpe recipe which yields 6 crêpes of 9-inch diameter (half batch). They are ideal for saucing and folding neatly.

2. Warm the crêpes before saucing. Cold crêpes absorb sauce unevenly and can tear. Gently warm them in a pan and keep wrapped in foil before adding them to the sauce.

3. Use fresh orange zest, not bottled juice. Fresh zest provides essential oils that give Crêpes Suzette their signature aroma. Bottled juice tastes flat by comparison.

4. Reduce the sauce before adding crêpes. The sauce should be syrupy, not watery. Let it reduce slightly so it clings to the crêpes instead of pooling in the pan.

5. Add butter at the very end. Swirl in cold butter off the heat for a glossy, velvety sauce that won’t separate.

6. Don’t drown the crêpes. Crêpes Suzette are about balance: the crêpes should be coated, not swimming. Too much sauce makes them soggy.

7. Use a wide, shallow pan. A sauté pan or large skillet allows the crêpes to lie flat and soak evenly. Avoid deep pans.

8. Flambé with care. Never pour alcohol straight from the bottle into the pan. Pour the needed amount (50ml) into a small glass first, to ensure you’re pouring the proper amount. Remove the pan from direct flame before igniting your sauce, and make sure there’s a large space above the pan for the flame (ie. don’t hold the pan too close to the vent). Also, make you sure you flambé the sauce in a draft-free environment.

9. Be gentle when folding. Use a spatula and fold carefully into quarters. Tearing ruins both texture and presentation.

10. Serve immediately. Crêpes Suzette lose their magic quickly — serve straight from pan to plate for best texture and aroma.

Frequently Asked Questions

Can I make Crêpes Suzette ahead of time?

Yes, partially.

You can make the plain (unsauced) crêpes up to 3 days ahead and store them well wrapped in the refrigerator (or at room temperature for 24 hours). Stack them with parchment paper between each crêpe and keep them airtight to prevent drying out.

For best results, prepare the orange butter sauce (Suzette sauce) the day you plan to serve. Assemble the dish just before serving by gently warming the crêpes in the sauce. If left too long in the sauce, the crêpes will absorb liquid and become soggy, so timing is key for perfect texture.

Can I make Crêpes Suzette without flambéeing the sauce? 

Absolutely. Flambéeing is traditional, but not required to enjoy classic Crêpes Suzette. You can simply let the sauce simmer for a few minutes to allow the flavors to develop and the alcohol (if using it) to cook off naturally.

Skipping the flambé step makes the recipe easier, safer, and just as delicious: perfect for home cooks who want all the flavor without the flame.

Can I make Crêpes Suzette without Grand Marinier/alcohol? 

Yes, you can make Crêpes Suzette without alcohol – simply skip the Grand Marnier. This alcohol-free version is ideal for kids, non-drinkers, or anyone looking for a lighter, family-friendly Crêpes Suzette recipe.

I hope you’ll love this French Crêpe Suzette recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More Classic French desserts to try 

• Classic French Crème Caramel
• Classic French Chocolate Mousse
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chocolate Marquise
• Classic French Lemon Tart (Tarte au Citron)
• Gâteau Basque (Basque Cake with pastry cream)
• French Almond Cake (Amandier)
• Apple Tarte Tatin
• Invisible Apple Cake (Gâteau invisible aux pommes)
• Normandy Apple Tart (Tarte Normande)
• Classic French Fruit Tart (Tarte aux fruits frais)
• Classic French Chocolate Moelleux Cake

Crêpes Suzette Recipe (with Grand Marnier)

Print Recipe

Serves: 6 crêpes Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

6 French crêpes (8–9 inches / 20–23 cm) 
2 oranges
1 lemon
½ cup (100g) white sugar
½ cup(115g) unsalted butter, cut in cubes
1/4 cup (60ml) Grand Marinier

Instructions

1. Zest 1 orange and juice the 2 oranges into a glass. Juice the lemon into the same glass.
2. Heat a 12-inch nonstick pan over medium-low heat. Add the sugar and let it cook without touching until the sugar melts and turns to a golden caramel.
3. Carefully add the citrus juice and zest: the liquid will bubble and the caramel will harden (this is normal). Let the juice heat up and allow the caramel to turn liquidy again. This takes a about 10 minutes. Stir occasionally with a wooden spoon.
4. Carefully add the butter cubes and stir. The sauce will bubble and foam at first. Stir until smooth and glossy. Lower the heat to low.
5. To flambé the sauce, pour the Grand Marnier into the sauce. Remove the pan from the burner and set it on your counter (or heat-proof surface). Immediately, using a long match or barbecue lighter and approaching from the edge of the pan (not the middle), hold a flame within 1 inch (2.5cm) of the liquid, until it lights on fire. The flame will last 5 to 10 seconds and die when all the alcohol has evaporated. Place pan back onto the stove-top.
6. Place one crêpe in the pan and let it soak up some liquid. Flip it, fold it in half and in half again so it forms a triangle. Place on serving plate, spoon extra sauce on top and serve. Repeat with remaining crêpes.

The post Crêpes Suzette Recipe (with Grand Marnier) appeared first on Pardon Your French.

The best part? It’s incredibly easy, kid-friendly, budget-friendly, and uses ingredients you likely already have at home.

What are Coquillettes au Jambon?

Coquillettes are a very small macaroni pasta shape that French families adore. If you can’t find the exact French pasta, regular elbow macaroni works perfectly.

Coquillettes au Jambon simply means:

• Coquillettes → tiny macaroni pasta
• Jambon → ham

It’s not complicated, fancy, or gourmet – and that’s exactly why it’s so loved in France. It’s what many of us ate after school. What parents make when they don’t want to cook something complicated, and what always feels comforting and nostalgic.

Why You’ll Love This Recipe

• Authentic French comfort food
• Ready in under 20 minutes
• Kid-friendly & picky-eater approved
• Budget-friendly pantry ingredients
• Creamy, cozy, cheesy… but not heavy
• Perfect for busy weeknights

Ingredients You’ll Need for this French Macaroni & Cheese with Ham recipe

Coquillettes (French elbow pasta) or elbow macaroni
In France, this comforting dish is traditionally made with coquillettes : tiny elbow-shaped pasta perfect for soaking up sauce and creating that irresistibly creamy texture. If you’re cooking outside of France, regular American elbow macaroni works beautifully too. For the best result, I like to cook the pasta in generously salted water one minute less than the package suggests. This “just under al dente” trick is key: the pasta finishes cooking directly in the sauce, absorbing flavor while staying tender – not mushy.

Butter
I start by melting butter in the pan to gently sauté the shallot. It adds richness and that subtle French flavor base. If you prefer, a mild-flavored oil like canola works too, but butter gives the most authentic taste.

Shallot & Garlic
These are essential for building depth in the creamy cheese sauce. The shallot brings delicate sweetness while the garlic adds warmth and aroma.

Mushrooms
I usually reach for cremini or button mushrooms. Cremini offer a slightly earthier, richer flavor, while button mushrooms keep things mild and classic. Both work perfectly, so choose what you love or what’s easily available where you live.

Heavy Cream
Unlike American-style mac and cheese, this French version isn’t about drowning pasta in sauce. You only need about ½ cup of cream. It’s just enough to make everything silky and luxurious without feeling heavy.

Stock
Chicken or vegetable stock adds savory depth and keeps the sauce balanced. I recommend using low-sodium stock, since the cheese already provides plenty of saltiness. Avoid beef stock, which can overpower the delicate flavors.

Cheese
For true French flavor, Emmental, Gruyère, or Comté are the stars. They melt beautifully and bring that signature nutty, slightly sweet richness. Outside of France, these can be pricey or harder to find, so good substitutes include Swiss, white cheddar, or Colby Jack. The key is choosing a cheese that melts smoothly and tastes mellow, yet flavorful.

Salt & Pepper
Season simply and thoughtfully: we want the cheese, cream, and ham to shine.

Ham
In France, we traditionally use Jambon de Paris (Parisian ham): tender, mild, and unsmoked. If you’re in North America, ask your deli for thinly sliced “Parisian-style” ham or choose a similar high-quality cooked ham for the closest authentic taste.

Fresh Herbs
A final sprinkle of chopped chives adds color, freshness, and just a touch of brightness to balance the creaminess.

How to Make Coquillettes au Jambon (Step by Step)

1. Cook the pasta. Cook the pasta in salted water, according to the package instructions, but stop one minute before the suggested cooking time so it stays al dente.
2. Sauté the aromatics. Sauté shallot in a frying pan with butter until fragrant.
3. Cook the mushrooms & build the sauce. Add garlic and mushrooms; cook until softened. Pour in the cream and stock, season, and simmer until slightly thickened.
4. Add pasta and cheese. Stir in the pasta and cheese. Cook until the sauce is creamy and pasta tender. Add splashes of reserved pasta water if needed.
5. Serve. Divide into bowls and top with Parisian ham and fresh chives. Serve hot.

Frequently Asked Questions

What pasta can I use if I can’t find coquillettes?

Coquillettes are simply tiny elbow macaroni. And if you can’t find the French version, regular macaroni elbows work perfectly.

Is this like American mac and cheese?

Yes and no! This French version is simpler and lighter. Instead of a heavy sauce, the pasta is tossed with butter, cream and cheese for a creamy but not overwhelmingly cheesy flavor. The “jambon” (Paris ham) is added at the end.

What kind of cheese should I use?

Traditional French cheeses include Emmental, Comté or Gruyère. In the U.S., Swiss cheese, white cheddar, or Colby Jack work very well.

Is this recipe kid-friendly?

Absolutely, in France this is practically every child’s favorite dinner!

Can I make this pasta dish ahead?

It’s best eaten fresh, but leftovers reheat well with a splash of cream or butter added to “loosen” the texture.

Storing tips

• To refrigerate: If you have any leftovers, simply store them in an airtight container in the refrigerator for up to 3 days.
• To freeze: Ensure the dish is cooled completely, and then placed in an airtight and freezer friendly container. To use, allow to thaw overnight in the fridge, then reheat ideally on a stovetop over medium-low heat until ready to serve.

I hope you’ll love this French Chicken Marengo recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More french comfort food to try: 

• Chicken & Leek Pot Pie
• Chicken & Mushroom Pie (Tourte)
• Tourtière (French Canadian Meat Pie)
• French Style Cottage Pie (Hachis Parmentier)
• French Stuffed Cabbage Rolls (Choux Farcis)
• French Cabbage and Sausage Soup (Soupe Paysanne)
• Authentic Beef Daube from Provence
• Lamb Navarin (Navarin d’Agneau)
• French Style Macaroni Gratin
• Belgian Endive and Ham Gratin (Endives au Jambon)

French Macaroni & Cheese with Ham (Coquillettes au Jambon)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 4 voted )

Ingredients

2 cups (≈ 225g) elbow pasta (coquillettes, elbow macaroni)
1 tbsp butter
1 shallot, peeled and diced
2 garlic cloves, peeled and minced
A dozen button mushrooms (200g), washed and sliced
1 cup (250ml) stock (vegetable or chicken, ideally low-sodium)
½ cup (120ml) heavy cream (35% m.f.)
½ tsp freshly ground black pepper
¼ tsp salt
¾ cup (75g) Comté cheese (or Emmental, Gruyère), grated
4 slices Paris Ham, chopped in matchsticks
1 tbsp chive, minced

Instructions

1. Cook the pasta. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package instructions, but stop one minute before the suggested cooking time so it stays al dente. Before draining, reserve 1 cup of pasta water, then drain and set the pasta aside.
2. In a large frying pan, melt the butter over medium-low heat. Once it begins to foam, add the diced shallot and cook for about 3 minutes, until soft, translucent, and fragrant.
3. Stir in the minced garlic and sliced mushrooms. Cook for around 5 minutes, until the mushrooms soften and release their moisture. Pour in the stock and heavy cream, then season with salt and freshly ground black pepper. Bring everything to a gentle simmer and let it cook for about 10 minutes, until the sauce reduces slightly and thickens.
4. Add the al-dente pasta to the pan, along with the grated cheese. Stir well to coat everything in the creamy sauce. Let it cook for another 2–3 minutes so the pasta finishes cooking and the sauce becomes beautifully creamy.
5. If the sauce feels too thick, stir in a splash of the reserved pasta water until you reach your desired creaminess.
6. Divide the creamy pasta into bowls. Top generously with chopped Parisian ham and finish with a sprinkle of fresh chives for color and freshness. Serve immediately and enjoy!

The post French Macaroni & Cheese with Ham (Coquillettes au Jambon) appeared first on Pardon Your French.

In this roundup, you’ll find 20 classic and modern French appetizer recipes that are ideal for apéro hour, dinner parties, holidays, and casual get-togethers. Each recipe links directly to the full instructions, making it easy to build a beautiful appetizer spread, whether you’re planning ahead or hosting at the last minute. Many of these French hors d’oeuvres are make-ahead friendly, easy to scale for a crowd, and guaranteed to impress guests with minimal effort.

Whether you’re putting together a charcuterie board, hosting a festive holiday gathering, or simply enjoying pre-dinner drinks with friends, these French appetizer ideas will help you entertain like the French. 

Let me know in the comments if you’ve made one (or several) of them, and which one is your favorite!

French Chicken Liver Mousse (Mousse de Foie de Volaille)

Silky, rich, and surprisingly approachable, this French chicken liver mousse is a timeless apéritif spread that feels instantly luxurious. Whipped until ultra-smooth and delicately seasoned, it delivers a mild, buttery flavor that even liver skeptics tend to love. Perfect for stress-free hosting, it can be made ahead and served straight from the fridge with toasted baguette, crackers, or alongside a cheese board for an effortlessly chic start to any gathering.

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French Cheese Puffs (Gougères)

Light, golden, and topped with melty cheese, Gougères are the ultimate French bite-sized appetizer. These airy cheese puffs bake up crisp on the outside and tender inside, making them irresistibly warm from the oven. Ideal for cocktail parties and holiday hosting, they pair beautifully with wine and can be prepped ahead and frozen: a host’s secret weapon for last-minute entertaining!

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Smoked Salmon Cream Cheese Tarte Soleil

This Smoked Salmon Tarte Soleil is a true showstopper that looks far more complicated than it is. Flaky puff pastry is layered with cream cheese and smoked salmon, then twisted into elegant pull-apart rays that guests can tear and share. Perfect for festive entertaining, it delivers bold flavor, visual impact, and minimal effort – exactly what you want in a holiday appetizer.

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French Antillean Cod Fritters (Accras de Morue)

Crispy on the outside and tender inside, Accras de Morue bring bold Caribbean flavors to your appetizer spread. These bite-sized cod fritters are fragrant with herbs and spices, making them perfect for lively gatherings and cocktail parties. Serve them hot with a dipping sauce for an appetizer that’s guaranteed to disappear fast and spark conversation.

Make the recipe

Gruyère Cheese Twists (Torsades au Fromage)

Flaky, cheesy, and delightfully crisp, these Gruyère cheese twists are a classic French apéro snack that everyone loves. Made with puff pastry and nutty Gruyère, they come together quickly and bake into golden, savory straws perfect for nibbling. Ideal for casual hosting, wine nights, or holiday parties, they’re easy to make in advance and always a crowd-pleaser.

Make the recipe

Classic French Salmon Rillettes

These French salmon rillettes are a refined yet approachable appetizer that feels right at home on any entertaining table. Combining flaky poached salmon and smoked salmon with creamy crème fraîche, fresh herbs, and citrus, they strike the perfect balance between rich and refreshing. Serve them with crusty bread or crackers for a make-ahead spread that elevates brunches, dinners, and apéro hours alike.

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Stuffed Mushroom Caps with Pork And Brie (Champignons Farcis)

Savory, cheesy, and packed with flavor, these French-style stuffed mushrooms are made for entertaining. Tender mushroom caps are filled with seasoned pork, creamy Brie, and herbes de Provence for perfectly balanced bite-sized appetizers. They’re easy to prepare, bake beautifully, and work equally well for cocktail parties or cozy dinner gatherings.

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Sardine White Bean Cakes (Croquettes de Sardine)

These sardine and white bean croquettes are a delicious nod to French coastal cuisine. Crisp on the outside and creamy inside, they’re packed with savory flavor while still feeling light and satisfying. Perfect as finger food or part of an apéro spread, they’re a great way to introduce guests to sardines in an approachable, crowd-friendly way.

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Eggplant Caviar Dip (Caviar d’Aubergine)

Smoky, creamy, and deeply flavorful, this French eggplant caviar dip is a staple of summer apéro tables. Made with roasted eggplant, garlic, and fresh herbs, it’s naturally elegant and wonderfully versatile. Serve it with toasted bread or crackers for a make-ahead appetizer that pairs beautifully with chilled wine and relaxed entertaining.

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Roasted Red Pepper Dip from Provence (Poivronade)

Bursting with sunny Mediterranean flavors, poivronade is a Provençal roasted red pepper spread that brightens any appetizer table. Blended with Feta cheese, nuts, and fresh herbs, it’s creamy, savory, and perfect for dipping or spreading on crostini. A fantastic choice for casual hosting, picnics, or outdoor apéro gatherings.

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French Egg Salad

This French-style egg salad offers a lighter, more refined take on a classic favorite. With chunky eggs, tangy cornichons, capers, and fresh herbs, it’s full of texture and bright flavor. Spoon it onto toast points or crackers for an easy appetizer that feels bistro-inspired and ideal for effortless entertaining.

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Brie en Croûte

Warm, gooey, and irresistibly festive, Brie en Croûte is a French entertaining classic that always steals the spotlight. Wrapped in puff pastry and baked until golden, the molten Brie is elevated with sweet and savory toppings like honey, nuts, and fruit. Perfect for holiday parties and special occasions, it’s simple to assemble yet guaranteed to impress.

Make the recipe

Sardine and Cream Cheese Rillettes

Creamy, savory, and deeply nostalgic, these sardine rillettes are a French apéro essential. Blended with cream cheese and seasonings, they transform humble canned sardines into a rich, spreadable appetizer that’s perfect for sharing. Serve with crusty bread for a flavorful, budget-friendly addition to your appetizer lineup.

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Eggplant Toasts with Goat Cheese and Walnuts

These eggplant toasts with goat cheese and walnuts are simple, elegant, and full of Mediterranean flair. The tender roasted eggplant pairs beautifully with tangy cheese and crunchy nuts, making them ideal for light entertaining. Perfect as a vegetarian appetizer, they’re easy to assemble and look stunning on a serving platter.

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French-Style Deviled Eggs (Oeufs Mimosa)

A timeless party favorite, French deviled eggs ( known as œufs mimosa) are creamy, comforting, and always welcome. The filling is gently seasoned with Dijon mustard and herbs for a distinctly French twist. Easy to prepare and endlessly snackable, they’re perfect for buffets, picnics, and festive gatherings.

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French-Style Zucchini Fritters (Croquettes de Courgette)

Golden and crisp, these zucchini fritters are a delicious way to highlight seasonal vegetables in appetizer form. Studded with Gruyère cheese and aromatics, they’re tender inside with just the right crunch. Serve them warm for summer entertaining, brunch spreads, or casual cocktail parties.

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Swiss Chard Pancakes (Farçous)

Hailing from rural France, Farçous are rustic Swiss chard pancakes that make for wonderful finger food. Packed with greens and herbs, they’re savory, satisfying, and perfect for relaxed hosting. Serve them warm or at room temperature, making them an excellent make-ahead option for casual gatherings.

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Ham Cheese & Olive Bread (Cake Salé)

This French savory loaf is a staple of informal entertaining and apéro spreads. Studded with ham, cheese, and olives, it’s hearty, flavorful, and easy to slice into bite-sized pieces for guests to graze on. Ideal for make-ahead hosting, picnics, and buffet-style meals. (You can find another version of it on my Substack too!)

Make the recipe

Spinach and Cheese Quiche

Rich, creamy, and endlessly versatile, this spinach and cheese quiche is a French classic that works beautifully as an appetizer. Cut into small squares or thin slices, it’s perfect for serving at room temperature. A great make-ahead option for brunches, cocktail parties, or light entertaining. 

Make the recipe

Baguette Flambée

This is a recipe available on my Substack “A Table in France” for paid subscribers.

Inspired by the beloved tarte flambée, this baguette appetizer delivers big Alsatian flavor with minimal effort. Crispy baguette slices are topped with crème fraîche, smoky lardons, and sweet onions, then baked until golden. Ideal for casual hosting, it’s quick to assemble and perfect for sharing straight from the oven.

Make the recipe

The post French Appetizer Recipes appeared first on Pardon Your French.