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.

This is an easy, one-pan recipe that moves effortlessly from stovetop, to oven, to your table.

What Is 40 Cloves of Garlic Chicken?

Chicken with 40 cloves of garlic is a classic French recipe rooted in old Provençal cooking, where garlic and herbs are fundamental ingredients. It is very much popular in French households, and gained popularity in the United States through chefs like James Beard.

The magic of this recipe comes from the way garlic transforms during its long, slow cooking. Instead of the sharp bite you might expect from 40 cloves, you get a mellow, nutty, almost caramelized flavor that enriches both the sauce and the chicken.

The dish embodies the French philosophy of turning simple ingredients -chicken, garlic, herbs, wine- into something extraordinary, through technique and patience.

Ingredients You’ll Need

Before you start, make sure you have all your ingredients measured and ready. Using a pan that goes from stovetop to oven is essential for seamless cooking and better flavor development.

• Chicken. The traditional recipe calls for a whole chicken cut in 8 pieces: 2 breasts, 2 wings, 2 thighs and 2 legs. You can opt for 8 chicken thighs or legs if that’s more convenient for you. keep the bones and skin on for maximum flavor! And make sure the chicken is close to room temperature before you start cooking it, so take it out of your fridge about 45 minutes beforehand.
• Salt, pepper, flour. The chicken pieces are simply seasoned with salt and pepper, and then dredged in flour. This helps get a crisp, golden skin on the chicken.
• Butter and olive oil. We’re using both butter and olive oil to sear the chicken pieces. The butter helps develop a nice golden sear while the olive oil keeps the butter from burning (since it has a higher smoke point).
• Garlic. 40 cloves of garlic, no more, no less! I usually need 4 heads of garlic to get 40 cloves. They need to be peeled and kept whole. This is frankly the tedious part of the recipe, but worth it.
• Cognac. We use cognac to deglaze the pan after the chicken and garlic are seared. This adds sweet, caramelized notes to the sauce. The alcohol completely burns off while cooking.
• White wine and chicken stock. They form the base of the braising sauce for the chicken. Choose a dry, low-sweetness white wine so its flavor stays subtle and doesn’t overwhelm the dish. As the chicken and garlic cook in the oven for about 1 hour and 15 minutes, the sauce gently reduces and develops a lightly thickened, concentrated flavor.
• Thyme. Sprigs of fresh thyme add a savory depth and a French twist that flavors the whole dish.
• Heavy cream (optional). Some recipes call for an addition of 1 to 2 tablespoons at the end of cooking, to enrich the sauce. I usually don’t add it, but it is nice and some prefer it that way.  You can see how to add the heavy cream in step 9. 

How to Make 40 Cloves of Garlic Chicken

Here is a condensed overview of the cooking process before you jump to the full recipe card at the bottom of this page.

• Prepare the chicken: Pat dry the pieces to ensure crisp skin, then season generously and dredge lightly in flour.
• Sear for flavor: Brown the chicken in butter and oil until golden and crisp.
• Cook the garlic: Sauté the garlic cloves in the same pan until lightly golden.

• Deglaze: Add cognac and scrape up all those flavor-packed brown bits off the pan.
• Build the sauce: Return the chicken, then pour in the stock and wine. Add thyme on top.
• Slow roast: Cover and bake until the chicken is tender, about 1 hour 15 minutes.
• Crisp (optional): Remove the lid for the last 10 minutes for a beautifully crisp top.

Serve immediately with crusty bread, mashed potatoes, or rice to soak up the incredible sauce.

Focus on: peeling the garlic cloves.

Peeling 40 garlic cloves does take a bit of time, but the simplest method uses just your hands, a cutting board, and a paring knife.

1. Separate the cloves : Hold the garlic head with both hands and gently squeeze or roll it on the cutting board to loosen the cloves. Pull them apart until all cloves are separated.
2. Trim and peel : Use a sharp knife to slice off the root end. Once the base is trimmed, the peel should loosen enough for you to slide it off with your fingers.

If the skins are stubborn: briefly soak the cloves to loosen the peels. Place them in a bowl, cover with hot water, and let them sit for about one minute. Drain well. After soaking, the skins should glide off easily. Avoid smashing the cloves to speed up peeling; for this recipe we want to keep them whole.

Slicing off the root end and peeling the garlic clove.

Frequently Asked Questions

Does 40 cloves of garlic make this dish very strong?

Not at all! The garlic becomes sweet, soft, and buttery as it cooks. The flavor is rich and mellow, not sharp.

Do I need to peel all 40 cloves?

Yes, but the 60-second blanching trick makes peeling fast and simple.

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.

What can I substitute for cognac?

Brandy or extra white wine works well. The cognac adds depth, but the recipe is flexible.

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. 

Audrey’s tips for success

• Use a heavy, lidded, oven-safe pan like cast iron or a sturdy skillet pan to ensure even browning and maintain heat.
• Dry chicken = crispy skin. Removing moisture is key to a golden crust. Make sure you pat dry your chicken pieces with paper towel first.
• Don’t rush the browning step. Developing color on the chicken here means more flavor in the final sauce.
• Pairing suggestion: Serve this chicken recipe with mashed potatoes, polenta, roasted vegetables, and crusty baguette slices to enjoy every drop of the garlic-infused sauce.

More French chicken recipes to enjoy: 

• French Chicken Marengo
• Creamy Chicken and Leek Pot Pie
• Classic French Coq Au Vin Rouge
• French Roast Chicken (Poulet Rôti)
• French Chicken and Mushroom Pie (Tourte)
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce
• French Style Cottage Pie (Hachis Parmentier)

40 Cloves of Garlic Chicken

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 1 Hour 30 Minutes 1 Hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 7 voted )

Ingredients

1 whole chicken (about 4lbs), cut in 8 pieces.
Salt, pepper for seasoning
1/3 cup (42g) All-purpose Flour
2 tbsp (28.5g) Unsalted butter
2 tbsp (30ml) Extra Virgin Olive Oil
40 cloves of garlic
3 tbsp (45ml) Cognac to deglaze
1 cup (250ml) Chicken stock
½ cup (125ml) Dry white wine
8-12 Sprigs fresh thyme
2 tbsp (30ml) heavy cream (optional)

Instructions

1. About 45 minutes before using, take the chicken out the fridge. Pat dry the pieces all over with paper towel to remove any excess moisture. This will help ensure a nice and crispy skin when cooking. Leave the chicken on the counter to allow to warm up to close to room temperature before cooking.
2.  Season the chicken with salt and pepper on both sides. Place the 1/3 cup (42g) of flour in a shallow plate and roll each chicken piece in flour to cover evenly. Even easier, throw everything in a freezer bag and shake!
3. Preheat your oven to 375°F (190°C) with a rack in the middle.
4. Melt the butter and oil in a large heavy-bottom frying pan over medium heat. Add the chicken pieces and cook for 7-8 minutes on each side, until the skin is crisp and golden. Transfer the chicken to a plate.
5. Add the garlic cloves to the same pan and cook for 3-4 minutes, stirring occasionally, until the cloves start to golden lightly.
6. Pour the cognac in to deglaze. Use a large wooden spoon to swirl around the garlic cloves and scrape all the bits at the bottom of the pan.
7. When the liquid has mostly evaporated, nestle the chicken pieces back into the pan with the garlic cloves around. Pour the chicken stock and white wine into the pan. Top chicken pieces with sprigs of thyme.
8. Cover with a lid and place in the oven. Cook for 1 hour and 15 minutes, until the chicken is tender. You can use a small pointy knife to test the tenderness of the chicken. You can remove the lid for the last 10 minutes to get a crisper skin on top.
9. Optional: If you want to add heavy cream to enrich the sauce. After you take the dish out of the oven, place it back on the stovetop on a medium-low setting. Transfer the chicken pieces onto a plate, cover with foil. Stir in 2 tablespoons (30ml) of heavy cream to the sauce and simmer for 1 minute. Add the chicken pieces back in and serve. 

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What are French “Croquants” cookies?

Croquants, a traditional cookie from beautiful Provence, are delightful twice baked treats known for their crispy texture and rustic charm. The word “croquant” translates to “crunchy” in French, perfectly describing their distinctive bite. Though there are many variations, classic croquants are typically almond-based and spruced up with chocolate and nuts.

Their preparation involves a double-baking process that gives them their signature crunch. Croquants are beloved for their versatility—their classic elongated shape makes them easy to enjoy as a snack or dessert, dunked into coffee, tea or even dessert wines.

A few years ago I shared my recipe for Chocolate Almond Twice Baked Cookies (find it here!). The batter for these is more neutral, but boasts loads of crunchy roasted almonds that yields an incredible nutty, roasty flavor.

Ingredients You’ll Need for these Double Chocolate Twice Baked Cookies

To make these twice baked Croquants cookies, you need staple ingredients that you likely already have in your pantry. Let’s take a closer look.

• Flour. All purpose-flour, spooned into a measuring cup and leveled-off. I suggest properly measuring by weight – it is key for achieving the right consistency.
• Ground almonds. It adds richness and a crunchier texture to these cookies. Ground almonds (also known as Almond meal) or Almond flour (finer) both work here.
• Unsweetened cocoa powder. This gives the cookies their rich chocolate flavor. Use a high-quality brand for the best results.
• Baking soda. One teaspoon of baking soda ensures the cookies rise just enough during the first bake.
• Salt. Enhances the overall flavor and balances the sweetness.
• Butter. It adds richness and helps bind the ingredients. Choose unsalted butter.
• Sugar. With 1/2 cup sugar (50g), these cookies are just sweet enough without overpowering the chocolate.
• Eggs. Choose 2 large eggs, at room temperature.
• Vanilla extract. Adds a warm, aromatic note that complements the chocolate.
• Dark Chocolate. Opt for chocolate that’s at least 70% cocoa for an intense, bittersweet flavor. Instead of using chocolate chips, I prefer to chop a bar of dark chocolate to create irregular pieces that add texture.

Step-by-Step Instructions

These cookies take a little extra time compared to your average batch, as they are baked twice. But don’t worry—it’s an easy and rewarding process! Here’s a quick overview of the steps to get you started. For all the detailed instructions, check out the recipe card below.

1. Prepare the Dough: Whisk flour, ground almond, cocoa, baking soda, and salt in one bowl. In another, beat butter and sugar until fluffy, then mix in the eggs and vanilla. Combine dry and wet ingredients; fold in the chocolate.
2. Shape and Bake: Preheat oven to 350°F (180°C). Divide dough into two logs (9″ x 2″) on a parchment-lined sheet and bake for 30 minutes. Space them at least 6 inches apart, as they’ll spread and grow while baking.
3. Slice and Bake Again: Slice logs into 0.8”(2cm) cookies, and bake again for 10 minutes. Cool on a wire rack.
4. Serve and Store: Once cooled, store in an airtight container for up to two weeks. Enjoy with coffee, tea, or wine!

Frequently Asked Questions

Can I skip on the ground almond to make this recipe nut free?

To make this recipe nut-free, use 2 cups all-purpose flour instead of 1 ½ cup (188g) all-purpose flour + ½ cup (50g) ground almond.

Can I use milk or white chocolate, instead of dark?

Yes, absolutely! Milk and white chocolate work here too – use the same quantity as listed in the recipe.

Can I use chocolate chips instead of chopped chocolate?

Yes. I personally prefer to use chopped chocolate to get uneven chunks and a better chocolate taste. But chocolate chips win on conveniency, and are perfectly fine here too.

Can I skip the second bake?

Absolutely not! After the cookies are baked once and sliced, they go back in the oven to completely dry out. This second bake is what transforms these cookies from soft to perfectly crisp. That said, keep an eye on them to avoid overbaking.

How long do they keep?

Once completely cooled, you can store the croquants in an airtight container for up to 2 weeks. I think they tend to get better and better every day that passes, as their flavors blend and develop.

Can you freeze them?

Yes, this a great freezer-friendly recipe. After the cookies are completely cooled, place them in a plastic freezer bag or sealed container. Freeze for up to 3 months. When ready to enjoy, thaw overnight on the countertop before serving.

Audrey’s Bakings Tips

• Room Temperature Ingredients: Make sure the butter and eggs are at room temperature. This ensures that they mix evenly with the other ingredients.
• Use High-Quality Cocoa Powder: Since cocoa is a primary flavor here, a good-quality unsweetened cocoa powder makes all the difference.
• Use at least 70% dark chocolate for a deep chocolatey flavor.

More French Cookies recipes

• Cocoa and Almond Thumbprint Cookies (Linzele) 
• Almond Cinnamon Shortbread Cookies (Schwowbredele)
• Thin Spiced Almond Cookies (Pains d’Amandes) 
• Spiced Cookies with Citrus Peels and Almonds (Leckerli) 
• Breton Salted Butter Sablés
• Butter Sablés from Alsace (Butterbredele)
• Buckwheat Sablés with Chocolate
• Lemon Poppy Seed Sablé Cookies 
• Chocolate Chip Cookies with Fleur de Sel 

Double Chocolate Twice Baked Cookies (Croquants)

Print Recipe

Serves: 28 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 stick (113g/8 tbsp) unsalted butter, at room temperature
½ cup (100g) white sugar
2 large eggs, at room temperature
2 tsp vanilla extract
1 ½ cup (188g) all-purpose flour
½ cup (50g) ground almond
¼ cup (30g) cocoa powder, unsweetened
1 tsp baking soda
½ tsp salt
200g dark chocolate, chopped

Instructions

1. In a large mixing bowl, mix the softened butter and sugar until creamy. Add in the eggs and vanilla extract, and mix until incorporated.
2. In a separate bowl, mix together the flour, ground almond, cocoa powder, baking soda and salt. Sprinkle over the butter/egg mixture and fold until just incorporated. Fold in the chopped chocolate and mix until the dough comes together into a rough ball.
3. Pre-heat your oven to 350°F (180°C)
4. Transfer the dough onto a floured working surface and divide it into two equals parts. Shape the two parts into two 8"-9” (20-23cm) long logs. Carefully lift them and transfer them onto a parchment lined baking sheet. Flatten them slightly with your hand.
5. Space the 2 logs about 6inches apart on your baking tray, as they will spread and rise while baking.
6. Bake for 30 minutes.
7. Take the two baked logs out of the oven (keep on the baking sheet) and allow to cool for 3 minutes. Using a very sharp knife, cut the logs into 0.8”(2cm) thick slices. Lay the slices flat (cut side down) and bake for an additional 10 minutes.
   Transfer the Croquants to a cooling rack to cool to room temperature.

The post Double Chocolate Twice Baked Cookies (Croquants) appeared first on Pardon Your French.

Whether for festive celebrations or leisurely Sundays, it’s a dish that invites you to savor every moment while the stovetop works its magic.

What is a Beef Daube?

Beef Daube is a traditional beef stew hailing from the sun-kissed region of Provence. This classic French dish combines tender cuts of beef with robust red wine, simmered with carrots, onions and an aromatic blend of herbs like bay leaves, thyme and rosemary. The dish is similar in spirit to the more widely known Boeuf Bourguignon, but has a distinctive Provençal flavor profile, with the inclusion of ingredients like herbs, spices and even black olives.

A Beef daube is traditionally cooked in a clay pot called a daubière, which has a unique shape that allows for slow, moist cooking. However, a heavy Dutch oven or any large, lidded pot works well for modern cooking. The slow cooking process allows each ingredient’s flavor to deepen, creating a stew that’s both rustic and refined.

What truly sets Beef Daube apart from other stews is its unique flavor profile, created using orange peels, cloves and juniper berries. They lend an unmistakable earthy warmth and a festive flair.

Traditionally served during festive occasions in Southern France, a Beef Daube brings a taste of Provençal charm to your table, making it a wonderful addition to any cold winter night or holiday meal. If you’re looking to add a touch of French warmth and sophistication to your menu, this dish is one to savor!

Why you’ll love this Beef Daube recipe

• Slow-cooked for maximum flavor and tenderness: The long cooking time and the combination of ingredients produce a complex, rich flavor. The beef becomes tender, almost melting in texture, and the flavors of the wine, herbs and spices meld into a robust and satisfying dish.
• A make-ahead dish that’s perfect for special occasions: this is a tremendous recipe for hosting! With the chopping and marinade done a day ahead, half the work is already complete. The next day, just brown the beef, add the marinade, and let it simmer for 3 hours—leaving you free to prep other dishes or relax before guests arrive.

Ingredients needed for an authentic Beef Daube

An authentic French Beef Daube recipe uses simple ingredients, but yields complex, layered flavors. Here is a closer look at the ingredients you’ll need for this stew recipe.  

• Stewing beef. Collagen-rich cuts like beef chuck are best. Don’t use a lean cut! Read my recommendations below for which cut to buy.
• Lardons. A traditional daube typically includes “lardons”—small strips of cured pork belly that are widely used and easily found in grocery stores across France. You can make your own by slicing thick-cut bacon across the grain into short, matchstick-sized pieces. Alternatively, thinly sliced pancetta is a good substitute.
• Flour. Once cooked, the beef is sprinkled with some flour which will help build the thickness of the daube sauce.
• Red wine. For the marinade and to build the sauce, a dry and fruity red wine is preferred such as Pinot Noir, Merlot or Cabernet Sauvignon. The fuller the body of the wine, the deeper and richer the sauce will be. You shouldn’t necessarily reach for a pricy bottle, but one that is still drinkable – trust me, it will really make a difference. Forget the “cooking wines” from the grocery store! 
• Vegetables. Carrots, celery, onions and garlic are the traditional vegetables used in a Beef Daube.
• Spices. Cloves and juniper berries bring warmth and a very unique flavor to this beef stew.
• Herbs. Thyme, rosemary and bay leaves are added for a rich aromatic profile.
• Orange peels. Fresh orange peels add brightness and balance the richness of the stew.
• Tomato paste. A dollop of tomato paste deepens the sauce color and flavors.
• Black olives. Finally, black olives are stirred in close to the end of cooking. They bring delightful bursts of brininess that balances beautifully with the warmth of the spiced, citrus-infused sauce.

What cut of beef to use for a Daube?

Collagen-rich cuts are best since they remain juicy, tender and flavorful after long, slow cooking. Here are my recommendations:

• Beef chuck (readily available, affordable) 
• Short rib (reliable, but pricier) 
• Fatty brisket
• Outside round (relatively lean) 

I suggest avoiding pre-packaged, pre-cut beef, as it’s often too lean and unlikely to become tender when cooked. Instead, visit your butcher or deli counter and ask for a well-marbled piece—one with plenty of white fat streaks running through the meat. You can trim some extra fat after, but not too much: fat helps keep the meat tender. 

Slice the beef into 1 ½ to 2-inch chunks – no smaller, as the cubes will shrink slightly as they cook and any smaller and they won’t hold up to the hours of cooking. 

How to make Beef Daube: step-by-step instructions

1. Marinate the Beef: In a large bowl, combine the beef chunks with red wine, garlic, onion, carrots, celery, orange peel, spices and herbs. Cover and refrigerate for at least 6 hours, preferably overnight. This step infuses the beef with flavor and tenderizes it.
2. Cook the lardons (bacon strips): In a heavy pot (like a Dutch oven), cook the lardons until crisp. Reserve.
3. Prepare the Daube: Remove the beef from the marinade and pat dry. Reserve the marinade and veggies. In the same pot as the previously cooked lardons, heat olive oil over medium heat. Add the beef chunks, searing until browned on all sides.
4. Combine and braise: Add the rest of the marinade (wine and vegetables). Stir in the tomato paste and bring to a simmer. Cook for 2h30 to 3 hours until the beef is tender.
5. Final touches: Add the black olives and continue cooking for 30 minutes. Taste and adjust seasonings if needed. If you’d like a thicker sauce, remove the lid and let it cook for an additional 30 minutes.

Frequently asked questions

What is the difference between Beef Daube and Beef Bourguignon?

While both are French beef stews, Beef Daube originates from Provence and traditionally includes orange zest, which adds a subtle citrus note. Beef Bourguignon, on the other hand, comes from Burgundy and is typically cooked with Burgundy wine and mushrooms. 

What red wine should I use for Beef Daube?

For the marinade and sauce, opt for a dry, fruity red wine. Steer clear of overly sweet varieties, as they can dominate the dish’s flavor. My recommendations include Pinot Noir, Merlot, or Cabernet Sauvignon. The richer the wine’s body, the more depth and intensity it will bring to the sauce. There’s no need to splurge on an expensive bottle, but choose one you’d enjoy drinking—it truly elevates the dish. And forget about those “cooking wines” from the grocery store!

Can I make Beef Daube in a slow cooker?

Absolutely! After browning the beef, transfer everything to a slow cooker. Cook on low for 7–8 hours, or until the beef is tender.

Can I make this recipe ahead?

Certainly! A Beef Daube is an ideal dish to prepare in advance, as its flavors deepen beautifully overnight. Allow it to cool completely before refrigerating, and gently reheat on the stove when you’re ready to serve.

How do I store and reheat Beef Daube?

Beef Daube stores well in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. You’ll find that the flavors deepen and improve after a day or two.

Audrey’s tips for the perfect Beef Daube

• Marinate the beef overnight for extra flavor: The red wine marinade is a key step in infusing rich flavors into the beef. If you can, marinate overnight for the best results.
• Make sure you pat the beef dry properly before cooking: When you take the beef out of the marinade to cook it, make sure you thoroughly pat dry each cube with paper towel. This is key to acheive a nice browning of the meat. 
• Use quality red wine: While you don’t need an expensive bottle, choose a red wine you enjoy drinking.
• Don’t skip the orange peel: This touch of citrus brings out the other flavors and gives Beef Daube its signature Provençal twist. When peeling the orange, make sure you don’t get the white part (flesh) of the peel – only the outer orange layer. The white flesh gives an unpleasant bitter note that’s best to avoid.

Serving Suggestions

Beef daube is often served with crusty bread, boiled or mashed potatoes, polenta or even a simple green salad to balance the richness of the stew. The large amount of liquid makes a tender braise that can also be served as a sauce for pasta. 

I hope you’ll enjoy this recipe as much as I do! If you have any questions, please leave a comment.

More French Stews and Braises you may like: 

• Classic Beef Bourguignon
• Lamb Navarin stew (Navarin d’Agneau)
• Classic French Coq Au Vin Rouge
• French Chicken Marengo 
• Flemish Beef & Beer Stew (Carbonnade Flamande) 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• French-style Braised Oxtail
• Braised Pork Loin with Prunes
• Beer-Braised Pork Shanks

French Beef Daube (Traditional Provençal Stew)

Print Recipe

Serves: 4-6 Prep Time: 30 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

2.2lbs (1kg) stewing beef, cubed
2 tsp salt
2 tsp fresh ground black pepper
1.65 lbs (750g) carrots, peeled and chopped in sticks
1 large celery stalk, cut in large sticks
2 onions
8 cloves (the spice)
4 garlic cloves, peeled and crushed
5 juniper berries
4-5 sprigs of thyme
2 sprigs of rosemary
4-5 bay leaves
3 strips of fresh orange peel (just the peel, avoid the white pith as best you can)
3 cups (750ml) red wine
5 ounces bacon (5 strips/about 145g), sliced into ¼” (0.65cm) thick matchsticks
1 tbsp (15ml) extra virgin olive oil
2 tbsp all-purpose flour
1 tbsp tomato paste
1/3 cup black olives

Instructions

1. Place the stewing beef cubes in a large bowl/dish. Season with salt and pepper generously. Add the chopped carrots and celery. Peel the onions and slice them in quarters. Poke a clove into each onion quarter and add the onions to the bowl/dish with the beef. Add the juniper berries, sprigs of thyme, rosemary, bay leaves and orange peels. Add the red wine; it should almost cover all the ingredients. Cover with plastic film and refrigerate overnight.
2. The next day, take the beef marinade out of the fridge 1 hour before you start, to allow it to warm to room temperature. Take the beef cubes out of the marinade and pat them dry with paper towel.
3. Heat up a large Dutch-oven over medium heat. Add the bacon strips and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the Dutch-Oven.
4. Add the olive oil to the Dutch-Oven. When sizzling, add the beef cubes and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won’t brown properly.
5. When the beef is nicely seared, sprinkle with flour and stir until the beef cubes are all covered and the flour is mostly wet.
6. Add the marinade (vegetables, red wine, herbs and spices) and cooked lardons. It should barely cover the beef cubes. Add the tomato paste and stir to combine. When the liquid begins to boil, turn the heat down to medium-low and cover with a lid. Simmer for 2 hours.
7. Add the black olives and cook for 30 more minutes.
8. Check the texture of the beef – it should be fork-tender. If it is still too tough, continue cooking for up to 30 extra minutes.
9. Discard of herbs and loose spices, and serve.

The post French Beef Daube (Traditional Provençal Stew) appeared first on Pardon Your French.

Grape Olive Oil Cake (Gâteau aux raisins)

Sometimes known as “Harvest Cake,” this Grape Olive Oil Cake has a special place in my heart. It’s incredibly moist and fragrant, with a delicate hint of orange zest and the delightful juiciness of fresh grapes in every bite. Inspired by Mediterranean home kitchens, this cake carries the charm of both French and Italian traditions, particularly from Provence, where olive oil and grapes are a way of life.

I love the use of extra virgin olive oil as the primary fat, instead of butter. It makes the cake wonderfully moist and helps it stay fresher longer than traditional butter-based cakes. The olive oil imparts a subtle earthiness, while the grapes burst with juicy sweetness, and the orange zest adds a refreshing, aromatic touch.

I especially enjoy baking this cake during the grape harvest season, from late summer through early autumn. It feels like a little celebration of the season’s bounty! This easy Grape Olive Oil Cake recipe with fresh grapes is a fantastic way to enjoy the harvest and embrace the cozy vibes of fall.

It’s versatile, too! Whether you’re serving it as a dessert, a breakfast treat or a snack, it pairs beautifully with a cup of coffee or tea. If you’re hosting a gathering or simply craving something comforting, this moist Grape Olive Oil Cake is sure to make everyone’s day a bit sweeter.

Ingredients you’ll need for this Easy Grape Olive Oil Cake recipe.

Here is a detailed look at the ingredients you need to make this cake at home. And don’t skip my baking tips below! 

1. Sugar. White sugar is best here.
2. Orange. The zest of a whole orange infuses this cake with a vibrant, aromatic flavor. By rubbing the zest into the sugar with your fingers, you release the essential oils and moisten the sugar, unlocking the full potential of the zest’s flavor.
3. Eggs. You need 2 large eggs at room temperature.
4. Milk. Choose 2% or whole fat milk. Avoid skimmed, no-fat or lactose-free which won’t yield a great bouncy texture to the cake. Make sure the milk is at room temperature when you add it to the batter.
5. Olive oil. It adds a rich, fruity flavor and moist texture. Choose a good quality extra-virgin olive oil.
6. Flour, salt and baking powder. All-purpose flour is the way to go.
7. Grapes. My favorite grapes for this cake are Concord grapes, which are a variety of dark purple grapes known for their robust flavor. They have a sweeter aroma than your average grapes, which is why they are often used to make juice or jelly – especially in the United States – but I absolutely adore them in this cake. They are on the smaller size, and often seeded – though some varieties are seedless. Another great option is Thomcord grapes, a similarly dark and sweet variety, which helps maintain the authentic taste of the cake. That said, feel free to use any table grape variety—red or black—as long as they’re fresh, plump, and smooth. Just keep in mind that the flavor of the cake may vary slightly depending on the grapes you choose.

Frequently Asked Questions

Do you need to remove the seeds from the grapes?

It’s not necessary. I leave the seeds in, and they’re hardly noticeable in the cake. You might detect a slight crunch, but it doesn’t affect the texture or taste. If you’re concerned about the seeds, you can always opt for a seedless grape variety.

How long can you keep this cake?

This cake can be kept on the counter, in an airtight container for up to 2 days.

Can you freeze this grape cake?

Absolutely, this cake can be frozen for up to 3 months. To do so, let it cool completely, wrap it well in foil, place in a freezer bag. When ready to eat, place it overnight on your countertop to thaw.

Audrey’s baking tips:

• You need a 9-inch (22.8cm) cake pan for this recipe.
• Use whole milk or 2%, avoid low-fat, skimmed or lactose free.
• Use an organic orange. Because we are using the zest from the peels, I recommend you use an organic orange.
• Make sure your eggs and milk are both at room temperature. Take them out of the fridge at least 30 minutes before you start baking.

I hope you’ll love this Grape Olive Oil cake recipe as much as I do! If you have any questions or tips to share, please feel free to leave a comment. If you would like to try more baking recipes with olive oil, try my Olive Oil Lemon Cake or my Dark Chocolate Olive Oil Cake recipe. 

More traditional French Cake recipes to try: 

• Classic French Apple Cake 
• Chestnut Cream Cake (Gâteau Ardechois) 
• Chocolate Moelleux Cake 
• Classic French Pear Cake 
• Walnut Coffee Cake (Gâteau Grenoblois)
• Chocolate Vanilla Marble Cake 
• French-style Fruit Cake 
• Apple Breton Pound Cake

Grape Olive Oil Cake (Gâteau aux raisins)

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

½ cup white sugar (100g), plus 1 tbsp for sprinkling
1 orange, zested
2 large eggs, at room temperature
⅓ cup milk (80ml) (2% m.f. or whole), at room temperature
½ cup (120ml) extra-virgin olive oil
1 tsp vanilla extract
1½ (185g) cups all-purpose flour,
½ tsp salt
1 tsp baking powder
2 cups (seedless) grapes, washed and dried

Instructions

1. Preheat your oven to 350°F/180°C with a rack in the middle. Grease a 9-inch (22.8cm) cake with butter and lightly dust the edges with flour. Place a circle of parchment paper at the bottom.
2. In a large mixing bowl, rub the sugar and orange zest together until the sugar moistens. Whisk together the eggs and sugar until pale and foamy. Then whisk in the milk, olive oil and vanilla extract.
3. In a separate bowl, whisk together the flour, salt and baking powder. Add the dry ingredients to the wet and mix until just combined.
4. Switch to a spatula and fold in about three quarters of the grapes (about 1 ½ cups) into the batter. Gently transfer the batter into the prepared cake pan. Dot the remaining grapes evenly over top of the batter and sprinkle evenly with 1 tablespoon of sugar.
5. Bake for 50 minutes, until golden. Transfer onto a cooling plate and let cool at least 30 minutes before removing from the pan.

The post Grape Olive Oil Cake (Gâteau aux raisins) appeared first on Pardon Your French.

The misconceptions about Niçoise Salad

Nicoise Salad – in French, Salade Niçoise – is a classic salad hailing from the city of Nice in Provence, France. This beloved dish is known throughout the world… But do you know the “real” Niçoise Salad? Its recipe has always fueled much controversy, with its original version being modified outside French borders. 

The original Niçoise Salad was born in the 19^th century, in Nice, on the French Riviera on the Meditteranean coast. It was made simply from sourcing local produce – tomatoes, bell peppers, radishes and onions – all meant to be enjoyed raw with a drizzle of olive oil.

Hard-boiled eggs, olives and anchovies were added later on, as the salad became more popular. But perhaps most importantly, according to almost all locals and purists, La Niçoise has never included other cooked ingredients like green beans and potatoes.

Paul Bocuse, one of the most prominent chefs of French cuisine, has always maintained that a true Niçoise Salad shouldn’t be more than an humble mix of raw ingredients, along with seasonal add-ons such as fava beans or artichokes.

Chef August Escoffier, however, wrote in his 1903’s Le Guide Culinaire, a recipe for Niçoise Salad that includes cooked green beans and potatoes – which remains very controversial to this day.

His recipe was later embraced by Julia Child in her world-renowned cookbook Mastering The Art of French Cuisine – only adding to the confusion as to why the Niçoise Salad is mostly known to be made with green beans and potatoes on the international scene.

The authentic Salade Niçoise recipe

To sum things up, the authentic Salade Niçoise is all about using fresh and local produce, all meant to be enjoyed raw. Cooked proteins like boiled eggs, tuna, and anchovies can be added, especially when serving the Niçoise for celebrations or larger crowds.

I know this might surprise many of you, but for the purists, adding green beans, potatoes, or rice is a total faux pas! Despite this, even in France, many restaurants serve so-called Niçoise Salads with green beans and/or potatoes – likely to make them more substantial and filling.

To me, the debate around Salade Niçoise is a perfect illustration of the eternal argument over recipe authenticity, which is always a hot topic in France. With time, recipes evolve – does this make them less authentic?

I myself cooked French recipes while living in Canada for 12 years, using ingredients available in North America. This sometimes meant making substitutions and tweaks. Were my recipes then less authentic? The debate is endless.

The recipe I am sharing here is what’s considered a truly authentic Niçoise Salad. If you want to add beans, potatoes, rice, or other ingredients to fit your taste, go ahead! Will the salad be less authentic? That’s up to you to decide! I don’t think your stomach will disagree either way.

Ingredients you’ll need for the Niçoise Salad recipe

The assembly of an authentic Niçoise Salad follows the rule of a typical French “Salade Composée” (composed salad). This means the ingredients are meant to be thoughtfully arranged on a serving plate, rather than simply tossed together.

Take your time to source fresh, seasonal produces to get as close to the real deal as possible – as though you were feasting on the French Riviera.  It truly makes a difference.

1. Eggs.  You need two hard-boiled eggs, cut in quarters, for this salad. Read below for my tips to cook perfect hard-boiled eggs.
2. Fava beans. I love the nutty and creamy texture of fava beans, that constrasts deliciously with the other crisp raw ingredients of this salad. In the Spring and early Summer, look for fresh fava beans in their pods. You can read my instructions below for preparing them. Fresh podded fava beans that you find in market stalls vary greatly in size: pea-sized small during early Spring and up to 1.5-inches long at the height of the season. The ones used for an authentic Salade Niçoise should be the smaller ones, referred to as ”févettes” (little favas) in French. They are younger, hence more tender. In the late Summer, when they aren’t in season anymore you can find Fava beans in cans (cooked).
3. Tomatoes. Ripe, juicy, seasonal tomatoes are best for this salad, such as heirloom or round.
4. Bell pepper, cucumber, radishes. These three vegetable bring the crunch to this salad! Choose them seasonal, firm and crisp. The idea is to cut them all into bite-size pieces so the salad is enjoyable to eat.
5. Onions. The onions are enjoyed raw, so I recommend opting for Summer onions as they have a sweeter, less tangy taste. You can also opt for green or red onions, but I don’t recommend yellow onions which are too sharp in taste.
6. Black olives. It’s not a surprise that “Niçoises” are the olives of choice to go in a Niçoise Salad. This dark-brown to black olive variety grows primarily in and around the French Riviera. Olives Nicoises are small, with a large pit and little flesh, which makes them allthemore exquisite. They taste nutty, briny and slightly bitter. They are widely available in France, and can often be found in the international aisles of grocery stores in the USA.  As a substitute, you can opt for Kalamata olives – pitted or unpitted.
7. Anchovies and tuna. While purists will tell you to never mix anchovies and tuna in a Niçoise Salad, I can’t resist using both. Canned white tuna and anchovies in olive oil work perfectly here. Use quality canned solid tuna in oil. I don’t recommend chunk light for this recipe. Make sure you drain them very well before adding to the salad plates.
8. Garlic. Rub a garlic clove onto your serving plates before dressing up the salad. It gives a very subtle, but lovely aroma.
9. Lettuce. Although optional, I like to use butterhead lettuce, also known as Boston or Bibb, as a canvas for building this salad. Tear it into large pieces and place them on each serving plate. You can then add all the other ingredients on top.
10. The dressing. While most French salads are dressed up with tangy vinaigrettes of various oils, vinegars and mustards, the authentic Niçoise Salad prefers to keep things simple. The juice from the drained tomatoes are kept and then simply stirred with EVOO and spiked with fresh basil leaves. This makes for a very light dressing that lets the addicting saltiness of the anchovies and olives take center stage.  

How to cook Fava beans? 

Fava beans are a popular ingredient in Mediterranean cuisine and a star of this salad. For best results, get your hands on fresh fava beans in their pods. They do require a bit of time and labor to prepare and cook, but are well worth it! Here is a basic method. 

1. Set a large pot of water to the boil. Meanwhile, pop your fava beans out of the pod. Get a large bowl of ice water ready on the side.
2. When the water boils, add 2 tablespoons of salt.  Toss in the fava beans and let them boil 1 to 2 minutes, just until they float to the water’s surface.
3. Transfer them immediatly to the ice water bowl, to stop the cooking process. The beans should slowly sink to the bottom of the bowl. 
4. Using your thumbnails, remove the outer shells of the fava beans. They are now ready to be enjoyed. 

Frequently Asked Questions

Can I prepare this salad ahead of time?

Yes, absolutely, this is a great salad to prepare ahead. You can assemble the salad onto the plates up to 2 hours before serving. Simply add the dressing just before serving.

Can I use seared tuna instead of canned ?

It is traditional to use canned tuna in oil for a Salade Niçoise. But here again, I have seen homecooks and restaurants twisting their Niçoise Salad with cooked tuna steaks, cut in chunks. So if you prefer to sear some tuna, please do!  Ideally serve it medium-rare, but as always, cook it how you prefer.

What is a good substitute for Niçoise Olives ?

If you can’t find Niçoise olives for this salad, Kalamata olives are a solid substitute. Both varieties yield a similar creamy texture with a strong briny taste. Kalamata olives are usually larger, so you won’t need as many as you would with Niçoises.

Audrey’s cooking tips

• This recipe is ideal for 2 people, but the quantities can easily be doubled or tripled to serve to a larger crowd.

I hope you’ll love this classic Niçoise Salad recipe as much as I do. If you have any questions, please leave a comment. 

More French Salads to try: 

• Green Bean Potato Salad
• French-style Rice and Tuna Salad
• French Grated Carrot Salad (Carottes rapées)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Classic Parisian Salad (Salade Parisienne)
• French Lentil Salad with tomatoes and cucumbers

Authentic Niçoise Salad

Print Recipe

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2 large eggs
1 small butterhead lettuce (Bibb, Boston)
200g fava beans, cooked and cooled (about 500 g shelled beans) 
2 medium tomatoes or 1 large heirloom
1 can tuna in oil (80g total, about 50g after oil drained) 
½ green bell pepper
½ cucumber
6 pink radishes bulbs
½ large summer onion (white part only)
50g Nicoises olives (or black olives), pitted or unpitted
8-10 anchovy fillets, drained
4 fresh basil leaves, rougly chopped
2 tbsp (30ml) extra virgin oive oil
1 garlic clove, peeled
Salt, pepper to taste

Instructions

Step 1 - Make the hard-boiled eggs. In a small pot, cover the eggs with cold water by an inch. Heat the pot on high heat to bring the water to a boil. Turn off the heat, cover the pot with a lid (keep it on the hot burner) and let sit for exactly 10 minutes. Drain the water, run cold water over the eggs to stop the cooking process and peel once cooled enough to touch.

Step 2 – Prepare the lettuce. Tear the lettuce into large pieces. Wash under cold water and set aside on a cloth or paper towel to dry.

Step 3 - Prepare the vegetables. Cut the tomatoes into bite-sized cubes, transfer into a bowl and toss with ½ tsp of salt so they render some of their juices. Set aside. Seed and cut the green bell pepper into thin strips. Peel and cut the ½ cucumber in half (lenghtwise), seed the inside by gliding the tip of a spoon across the length of the flesh, and cut into ¼-inch thick half-rounds. Slice the radishes into thin slices. Cut the summer onion into thin slices (discard ends). Peel and cut the hard-boiled eggs in quarters.

Step 4 - Assemble the salad. Rub the cut garlic clove onto the bottom of two serving plates. Place lettuce pieces evenly onto the plates. In a large bowl, stir together the fava beans, green bell peppers, cucumber, radishes, green onions, olives, and diced tomatoes - keep the juices aside. Scatter evenly onto the two plates. Top with equal parts of anchovies, tuna chunks and finally the halved eggs.

Step 6 – Make the dressing. Stir 2 tablespoons (30ml) of extra-vrigin olive oil with the remaining juice of the tomatoes. Add chopped basil leaves, salt and pepper to taste and drizzle the dressing onto each plate, just before serving.

The post Authentic Niçoise Salad appeared first on Pardon Your French.

This is probably one of my favorite recipes to make do with the abundance of tomatoes and eggplants in the summer. This veggie-focused dish is pretty healthy and low carb, yet it’s nothing short of satisfying!

If you’ve been following me for a while, you know that despite my Breton roots, I have a deep love for Provence, its culture and its cuisine.

Provençale cuisine truly knows how to showcase summer produce, and turn them into colorful and sustaining meals – and this recipe is one of my favorites from the local repertoire.

What is Provencal Eggplant Tomato Gratin?

A Provencal Eggplant Gratin features thick slices of eggplant layered in a casserole dish with a tomato sauce, cheese and herbs and baked to bubbly perfection. This is a popular recipe hailing from the sun-kissed region of Provence, in Southern France.

I know this recipe is similar to the Italian Eggplant Parmigiana (or Eggplant Parmesan), but the main difference is that the eggplant slices aren’t breaded and fried beforehand. Here they are just quickly pan fried, unbreaded, to soften them before being layered in between tomato sauce and cheese. The eggplant actually finishes cooking while the gratin bakes. This makes for a lighter dish than Eggplant Parmigiana, that’s quicker to make too!

Another key component of this dish is the Herbs de Provence. This mix of dried herbs yields a signature Provençal taste to this gratin.

Ingredients you’ll need for this Provençal Eggplant Tomato Gratin

1. Eggplants. You need two large eggplants, sliced widthwise into 1/4-inch-thick rounds. When sourcing for eggplants, look for ones that are slightly firm, with a smooth skin and that feel heavy for their size. The stem is also a good indicator: it should be green. Sadly, a lot of eggplants I see in grocery stores have stems that are brownish or dried out. 
2. Salt. A key step of this recipe is to generously salt the eggplant rounds and let them “sweat” for at least 45 minutes, spread evenly over paper towels. You then use a cloth or paper towel to soak all the excess moisture released from the eggplant rounds. DO NOT skip this part or the eggplant will release too much moisture when baking, and the gratin will be quite watery at the bottom.
3. Extra-Virgin Olive Oil. After the eggplant rounds have sweat, they get quickly pan fried with olive oil. Eggplant absorbs lots of olive oil, so don’t be afraid to have a heavy hand.
4. Garlic and onion. A great base for the tomato sauce.
5. Diced tomatoes. The sauce is made with diced tomatoes. You can use either canned tomatoes or fresh. If using fresh, make sure they are ripe and juicy, so they’ll soften nicely when cooking. Prefer a variety with a meaty flesh such as San Marzano or Roma.
6. Fresh Basil. A few fresh basil leaves adds a bright herby flavor to the tomato sauce.
7. Herbs de Provence. They add the signature Provençal flavor to this dish! It consists of a blend of dried herbs: savory, marjoram, rosemary, thyme and oregano. You can find Herbs De Provence online, in spice shops, bulk stores, and often in grocery stores in the spice aisle.
8. Grated Parmesan cheese and grated Mozzarella cheese. A mix of Parmesan and mozzarella cheese is sprinkled in between layers. The parmesan adds great taste and a salty kick, and the Mozzarella creates delicious melty strings.  
9. Breadcrumbs. Although optional, I like to add a sprinkle of breadcrumbs to get an extra crisp gratin top. I prefer homemade breadcrumbs (grated stale bread) but store-bought works too. 

Frequently asked questions

Can I use bottled tomato sauce, in lieu of canned or fresh tomatoes?

I personally prefer making a quick homemade sauce with canned or fresh tomatoes, to ensure I keep a chunky texture. With homemade sauce, I also know exactly the amount of salt or other seasonings that go into the sauce. That said, if you don’t have time for homemade, opting for a store-bought tomato sauce is fine too. Make sure you cook it on the stove top for a few minutes to thicken it a bit.

Do I have to peel the eggplants?

No. There is no need to peel the eggplants if you wash them under cold water before. The skin actually holds lots of nutrition and yields a “meatier” texture to the cooked eggplant. But if you really must peel the eggplants (they are difficult to digest for some), you can do it!

The eggplants turned out “chewy”, what happened?

Chewy eggplants mean they are undercooked. To avoid this, make sure you cut the eggplants into 1/4-inch-thick rounds, no thicker. If they are thicker, they will take a longer time to be fully cooked through.

The gratin ended up “watery”, what happened?

This is likely because the eggplants released excess water when they cooked. To avoid this, make sure you let them sweat out with salt for at least 45 minutes before you start the recipe. They will release lots of moisture that way, which won’t be released later when they bake in the gratin.

How to store leftovers?

To store leftovers, let the gratin cool completely to room temperature and transfer into an airtight container. Keep in the fridge for up to 4-5 days. Reheat in the oven at 350°F/180°C for about 20 minutes.

Audrey’s cooking notes:

• This is a simple recipe, but it does require a bit of active time – especially the initial pan frying of the eggplant slices. This recipe may be best suited for weekends, rather than busy weeknights. Although the good news is that I think it tastes even better when made ahead and re-heated the next day, like a lot of gratins and saucy dishes do.

I hope you’ll love this Provençal Eggplant Tomato Gratin recipe as much as I do. If you have any questions, please leave a comment. 

More Provence recipes to try: 

• Eggplant Caviar Dip (Caviar d’Aubergine)
• Roasted Red Pepper Dip (Poivronade)
• Black Olive Tapenade
• Layered Vegetable Tian
• Cod Provençal with tomatoes, olives and capers
• Stuffed Tomatoes (Tomates Farcies)
• Chicken Provençal with cherry tomatoes and olives
• French Pistou Sauce
• Provençal Chickpea Salad

Provençal Eggplant Tomato Gratin

Print Recipe

Serves: 8 people Prep Time: 1 Hour Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 17 voted )

Ingredients

2lbs (900g) eggplants (about 2 medium), sliced widthwise into 1/4-inch-thick rounds, end slices discarded
3 tsp salt
½ cup (125ml) extra-virgin olive oil
2 garlic cloves, peeled and finely chopped
1 onion, peeled and finely chopped
1 (28 fl.oz/796ml) can diced tomatoes
2-3 fresh basil leaves, chopped
1 tbsp Herbs de Provence (+ extra for topping)
½ tsp freshly ground black pepper
½ tsp salt
1 garlic clove, peeled (for the dish)
¼ cup (25g) grated parmesan cheese
½ - ¾ cup (60g – 90gr) grated mozzarella cheese
1 tbsp bread crumbs

Instructions

Step 1 - Spread eggplant slices in one layer on a board covered with a cloth or paper towels. Sprinkle with salt (on both sides) and set aside for 45min to 1 hour to allow the eggplant to “sweat” excess moisture and lose their bitterness. Pat eggplant dry on both sides with paper towel or a cloth.

Step 2 – Heat up about 1 tbsp (15ml) of extra virgin olive oil in a large frying pan over medium heat. Add 3 to 4 eggplant slices and pan fry for about 2 minutes on each side, until the eggplant is softened. Add more oil to the pan and repeat with all eggplant rounds. Eggplant absorbs a lot of oil, so don’t be afraid to be generous when oiling the pan.

Pre-heat your oven to 350°F/180°C with a rack in the middle.

Step 3 - In a medium sized sauce pan, over medium heat, heat up 1 tablespoon (15ml) of EVOO and cook onion and garlic for 5 minutes or until lightly caramelized. Add fresh basil, diced tomatoes, herbs de Provence, basil, black pepper, salt and cook for about 20 minutes at a low simmer, until 1/4 of the liquid has dissolved and it looks much thicker.

Step 4 - Rub a gratin dish or skillet with a crushed garlic clove. Drizzle 1 tbsp of EVOO and rub to coat evenly. To assemble, arrange a layer of eggplant slices in overlapping rows at the bottom of the prepared baking dish. Cover with a third of the tomato sauce and a third of the Parmesan and a third of the mozzarella. Repeat this process twice, finishing with the last third of tomato sauce and cheese. Top with breadcrumbs, an extra sprinkle of Herbs de Provence and salt and pepper to taste.

Bake for 40 minutes. Finish with 2 minutes under the broiler to brown the top. Let cool for at least 15 minutes before serving.

Note: This recipe was first published in August 2020. I updated it in July 2024, with new step-by-step photos and photos of the finished dish. I also improved the recipe instructions, and added an extra ½ – ¾ cup (60g – 90gr) of grated mozzarella cheese, which helps hold the gratin together and make it ever more delicious and satisfying.  

The post Provençal Eggplant Tomato Gratin appeared first on Pardon Your French.

This vibrant mix includes rice, tender tuna chunks, juicy tomatoes, briny olives, crisp bell peppers and fresh herbs. It’s a refreshing yet filling salad, perfect for serving at a luncheon, as a side dish for a barbecue, or packed for a picnic or potluck.

A great summer salad for making ahead

Behold this warm-weather classic: French-style rice and tuna salad! This is a staple recipe that every French home cook has in their repertoire, each with their own little twist. This dish was also a childhood favorite of mine. My mother made it at least once every couple weeks, and now I’ve adopted the same routine as an adult.

It’s a great option for using summer produce like tomatoes and bell peppers, while still enjoying a wholesome and filling meal. This salad is refreshing, satisfying, and can be made ahead of time, making it perfect for hosting guests or bringing to a potluck.

I especially love serving it with egg quarters on top, which adds a charming vintage touch… Don’t you agree?

Ingredients you’ll need to make this French-style rice and tuna salad.

1. Rice. I recommend you opt for long-grain white rice, such as Basmati, which holds its shape and texture well after cooking. Jasmine rice is a good option as well, although it tends to get slightly stickier. Avoid short grain rice like Arborio which yields a creamy texture that’s not ideal for making a rice salad.  
2. Bell pepper. You’ll need one bell pepper, seeded and diced. You can opt for a red, green or yellow or even a mix. I often like to add one half of a red and one half of a green pepper.
3. Tomatoes. Ripe, seasonal tomatoes cut in wedges add a nice sweetness.
4. Tuna. Canned white tuna packed in water or olive oil work both here. Make sure you drain the tuna very well before adding to the salad mix.
5. Corn. Canned sweet corn delivers a sweet flavor and a satisfying crunch. Make sure you go for sweet corn, not creamed.  
6. Onion. Crisp, finely diced red onion adds a nice crunch and tang.
7. Olives. Briny black olives provide a nice salty kick to this salad. I recommend you choose a rich, fruity and meaty variety such as Kalamata, Niçoise, Nyon (wrinkly and saltier) or Mission olives, which are readily available in cans in virtually all grocery stores in North America.
8. Fresh herbs. I love a mix of parsley and chive here. Basil works great too.
9. Hard-boiled eggs. Two hard-boiled eggs cut in quarters are placed atop the salad right before serving. Read below for my tips to cook perfect hard-boiled eggs.
10. Dressing. This rice salad has a simple dressing of extra virgin olive oil, vinegar, Dijon mustard, salt and pepper. Use red or white wine vinegar to add a tangy zest. The Dijon mustard adds a bit of sharpness. 

Frequently Asked Questions

How to cook perfect hard-boiled eggs?

The main protein to this salad recipe is hard-boiled eggs. These are perfect to spruce up any summer salad and make them more substantial. They are also great to make if hosting, as you can prepare them up to 7 days ahead and keep them in the fridge (in the shell, unpeeled).

For making perfect hard-boiled egg, my favorite technique is perhaps the most classic way: with boiling water, in a saucepan.

Here is my go-to process: 

1. Add eggs to an empty saucepan.
2. Cover the eggs with room temperature water by 1 inch.
3. Cover the pot, turn the heat to high and bring the water to a rapid boil.
4. Boil for exactly 1 minute, then remove from the heat immediately.
5. Let the eggs rest, covered in the pot for 10 minutes.

After the 10-minute mark, carefully take the eggs out of the water with a slotted spoon and run under cold water for 1 minute. I find it easier to peel the eggs under running water too.

What is the best rice to make a rice salad?

Basmati rice is my favorite pick to make a rice salad: it holds its shape and texture well after cooking and doesn’t stick. Jasmine rice, although a touch stickier, is a good option too.

Can you make this rice and tuna salad ahead?

Absolutely! This salad becomes even more delicious if you let it sit for several hours to allow the flavors to develop. It’s a perfect dish to prepare in advance if you’re hosting guests, saving you time in the kitchen.

How long does it keep?

Store leftover salad in an airtight container in the refrigerator for up to one day. Due to the inclusion of hard-boiled eggs, I recommend eating it within this time frame. If the salad is made without eggs, it can be stored for up to 3-4 days.

Freezing is not recommended, as the flavors and texture may degrade, and the dressing is likely to separate upon thawing.

Audrey’s tips:

• This recipe is very forgiving, which is one more reason to love it! You can add more or less of the bell pepper, tomatoes, tuna or corn if you would like.
• I personally think this salad tastes much better close to room temperature vs. cold. So, I recommend you take it out of the fridge at least 30 minutes before serving it.

I hope you’ll love this French-style Rice and Tuna Salad recipe as much as I do. If you have any questions, please leave a comment. 

More French Salads to try: 

• Green Bean Potato Salad
• French Grated Carrot Salad (Carottes rapées)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Classic Parisian Salad (Salade Parisienne)

French-style Rice and Tuna Salad

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 5 voted )

Ingredients

1 cup (200g) uncooked long grain rice [or 3 cups cooked]
1 bell pepper (red, green or yellow), seeded and diced
2 medium-sized tomatoes, cut in wedges.
5 oz (150g) canned tuna (packed in water or oil) 
1 1/3 cups (200g) sweet corn (canned and drained, or grilled)
1 small red onion, peeled and diced
About 15 black olives
4 tbsp fresh herbs, i.e. Parsley, chive.
3 tbsp (45ml) extra virgin olive oil
1 tbsp (15ml) wine vinegar (red or white wine)
½ tbsp Dijon Mustard
1 tsp freshly ground black pepper
¼ tsp salt
2 hard-boiled eggs, peeled and quartered

Instructions

Step 1 - Cook the rice as per the instructions on the package. Let it cool completely before starting the recipe.

Step 2 - In a large bowl, combine the cooled rice, diced bell pepper, sliced tomatoes, tuna (crumbled), corn, diced red onion, black olives and 3 tbsp of minced fresh herbs.

Step 3 - In a small bowl, mix together the drizzle with the olive oil, vinegar and Dijon Mustard and drizzle over the salad. Season with salt and pepper. Mix everything together until well combined. Taste and adjust seasoning if needed.

For serving, top the salad with the egg quarters and garnish with extra fresh herbs. Serve it at room temperature or cold.

The post French-style Rice and Tuna Salad appeared first on Pardon Your French.

It yields delicious savory and smoky flavors and an utterly satisfying texture that goes hand-in-hand with toasted bread and a crisp glass of wine in Summer.

What is Eggplant Caviar?

Hailing from the French Mediterranean, Eggplant Caviar is an immensely popular dip or spread in France. It consists of roasted eggplant mixed with fresh herbs and simple spices until creamy. It yields delicious roasted flavors, paired with the smoothness of eggplant.

Like many Mediterranean staples, it bears strong influences from the Middle East and reminds one of Baba Ghanoush. But if you ask me, it is easier to make and it feels less rich, since it does not include tahini.

Caviar d’Aubergine is easily found in French grocery stores or in market stands, sold by the weight and stored in plastic containers. It is also a quick and easy recipe to recreate in your own kitchen, with staple ingredients.

It is naturally best made when eggplants are in-season, which is between June and September in most countries in the northern atmosphere.

Some recipes call for using bell peppers as well, but my recipe relies solely on roasted eggplants, along with roasted garlic, shallots and simple seasonings. It simply allows the beautiful flavours of roasted eggplant to shine through.

Ingredients you’ll need for this Eggplant Caviar Dip recipe

• Eggplant. A large eggplant that’s about 1 pound is perfect here. 
• Extra-virgin olive oil. Olive oil is brushed atop the eggplant before roasting and used as a thickener when mixing the dip. Ideally, use a premium-quality olive oil.
• Garlic. This recipe calls for roasting four garlic cloves in the oven, before they’re mixed with the other ingredients. I think four yields a nice garlicy flavor, without being too overpowering. However, you can add or remove one or two cloves to suit your taste.
• Shallots. Two shallots get also roasted in the oven, along with the eggplant and garlic. If you can’t get your hands on shallots, you can opt for one medium-size red onion.
• Fresh herbs. A mix of fresh herbs yields a very nice freshness to this dip. Depending on what’s available and in season, you can opt for parsley (curly or flat), mint, basil – or a combination.
• Lemon juice. A generous squeeze of lemon juice adds a nice brightness to the dip and helps preserve it longer.
• Seasoning. Salt, black pepper and a pinch of smoked paprika are the only seasonings you’ll need here.
• Pine nuts. Although this is optional, I like to sprinkle a heavy hand of pinenuts on top of this caviar dip just before serving. You can also sprinkle sesame seeds and crushed walnuts.

Frequently Asked Questions

How do you eat Eggplant Caviar?

• As an appetizer. Eggplant Caviar is traditionally eaten during the “apéritif”: the traditional pre-dinner snacks and drinks in France. It is delicious spread on crackers, toasted bread or pita. You can also use it to dip sliced bell peppers, cucumber, tomatoes or bread sticks. If you would like to learn more about the rituals of the French “apéritif”, I am detailing it more in this article.
• For a picnic. I love to pack a small Tupperware of eggplant caviar when going on a picnic to go with a few slices of cake salé.
• To serve with a salad. I like to add a heavy dollop of Eggplant Caviar on the side of my plate whenever I am enjoying a summer Carottes Rapées Salad or Celery Root Remoulade. This adds a nice wholesome creaminess to the meal.

How long does this dip keep?

This dip lasts up to 3 days in your fridge, stored in an airtight container. After this point, it tends to lose its color and become soggy.

Audrey’s tips:

• I recommend you use a blender or a mixer to make this recipe. But only pulse, do not mix continuously. You want the dip to keep a somewhat chunky texture and not be extra smooth. If you aim for a very chunky dip, you can simply mash the ingredients with a fork.
• For roasting the eggplant, shallots and garlic cloves, I am giving you instructions for how to do it in the oven. But even better if you can grill them on open flams if weather allows: the roasted flavors will be even better! The goal is to get the eggplant skin charred and blistery. Don’t worry, the flesh of the eggplant is then scooped out, and we do not eat the burnt skin.
• Don’t skip on letting the eggplant cool before you scoop out the flesh. This allows for the eggplant to get rid of some moisture, so the dip isn’t too watery.
• I love to add a little pinch of smoked paprika to boost the smoky flavors. You can opt for sweet paprika if you prefer.

I hope you’ll love this Eggplant Caviar Dip (Caviar d’Aubergine) recipe as much as I do. If you have any questions, please leave a comment. 

More appetizer recipes you may like: 

• French Cheese Puffs (Gougères)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Classic French Salmon Rillettes
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Sardine and Cream Cheese Rillettes
• Roasted Red Pepper Dip (Poivronade)
• Black Olive Tapenade
• Gruyère Cheese Twists (Torsades au fromage)

Eggplant Caviar Dip (Caviar d’Aubergine)

Print Recipe

Serves: 1 cup Prep Time: 15 minutes Cooking Time: 40 minutes 40 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 8 voted )

Ingredients

1 large eggplant (about 1 lb/455g)
1 tbsp (15ml) extra virgin olive oil
4 cloves garlic, unpeeled
2 shallots, halved
2 tbsp chopped parsley (or mint, or basil)
1 tbsp (15ml) extra-virgin olive oil
2 tbsp (30ml) freshly squeezed lemon juice (about ½ lemon)
1 tsp salt 
½ tsp freshly ground black pepper
¼ tsp smoked paprika
1 tbsp pine nuts (optional) 

Instructions

Preheat oven to 425°F (220°C) with a rack in the middle. Line a baking sheet with aluminium foil.

Step 1 - Slice the eggplant in half lengthwise and transfer to the prepared baking sheet, cut side up. Using a sharp point knife, prick the flesh all over and brush each eggplant with 1 teaspoon of the olive oil (the oil will absorb quickly). Top the eggplant with the garlic and shallots. Roast for 40 minutes, or until the flesh is very tender. 

Step 2 - Remove from the oven and loosely wrap aluminium foil over the eggplant (to steam) and let rest for 15 minutes. Open the foil, and let cool for at least 30 minutes.

Step 3 - Scoop out the flesh from the eggplants with a spoon and transfer into a blender. Add the shallots and squeeze the garlic flesh out of the skins into the blender as well. Add the fresh herbs, olive oil, lemon juice, salt, pepper and paprika.

Pulse until creamy, scraping down the sides a couple of times along the way if needed. Taste and adjust seasoning if needed.

For serving, place in a shallow serving bowl, sprinkle with fresh herbs and pine nuts (optional). Serve with crackers, bread and/or veggies.

This recipe was first published in 2019, inspired from Marie Asselin’s cookbook “French Appetizers”. The recipe has been updated in May 2024 with new photos, instructions and a few flavor twists. 

The post Eggplant Caviar Dip (Caviar d’Aubergine) appeared first on Pardon Your French.

The tradition of the Epiphany in France

In France, we celebrate the Epiphany, known as “La Fête des Rois” on January 6th, although the festivities often extend throughout the month. The Epiphany is originally a religious celebration commemorating the visit of the Three Wise Men to baby Jesus, in Bethlehem – but is a widely popular celebration in the country.

The most popular tradition associated with the Epiphany in France, is the King’s Cake. As soon as January clocks in, the specialty can be found in virtually every French bakery. A small figurine called a fève (originally a dried bean, although now a small porcelain or plastic figure is the choice) is hidden inside the cake. The person who finds the fève in their slice is the king or queen for the day and often gets to wear a paper crown.

The cutting of the King’s Cake is a festive moment too: the ritual calls for the youngest person in the room to sit under the table and calls out guests’ names, who are then given their slices. No cheating allowed!

This is an undeniably joyful and social occasion and people may organize King’s Cake events in schools, workplaces and city halls also. 

Fèves sold at a local brocante last Summer.

About the “Fèves”

As playful as this might sound, these little “fèves” are, for some French, highly collectible gems. You will see them in most brocantes and stores in France. They come in many shapes (from religious icons, celebrities to cartoon characters) and prices (some porcelain vintage fèves can be pretty pricey.) Indeed, it has become common for bakeries to come up with their own line of figurines each year.

A puff-pastry Galette in the North, a crown-shaped Brioche in the South.

There are two kinds of “galette” to celebrate the Epiphany in France. The first one, known as a “Galette” includes a creamy frangipane filling spread between two puff pastry layers. The Northern part of France widely enjoys this version, including Paris – making it unquestionably the most popular version in France.

The second version, a “Brioche des Rois” is a sweet brioche dough decorated with pearl sugar, candied fruits and shaped like a crown, symbolizing the kingship of the Magi. The South of France predominantly enjoys this version, and can be found under different names: “Brioche des Rois” in Provence, “Reiaume” in Montpellier, “Corona Bordalesa” in Bordeaux, or “Coque des Rois” in Moissac.

Ingredients you’ll need for this King’s Brioche

Despite all its different names, the King’s Brioche always features a tender crumb and is easily recognizable with its crown-shape and candied fruit topping. Although it is not commonly found in North America, you can easily recreate your own version at home.

Here is the list of the ingredients you need to prepare to make this King’s Brioche at home.

1. Active dry yeast and milk. Before incorporating the yeast into the dough mixture, you must re-hydrate it in lukewarm milk. Choose 2%m.f. or whole milk.
2. Sugar. Opt for white sugar.
3. Orange and lemon zest. We flavor the brioche with citrus zests, giving it its signature flavor. Because we are using zests, I prefer organic fruit.
4. Flour. All-purpose flour is best.
5. Eggs. The eggs need to be at room temperature. Take them out of the fridge at least one hour beforehand.
6. Butter. Likewise, the butter needs to be at room temperature when you knead it into the dough. Take it out of the fridge at least two hours beforehand. I prefer unsalted butter.  Like for all brioches or French laminated pastries (like croissants), the quality of the butter you use will make a big difference. If you can, opt for a French-quality butter churned to a higher fat content (such as President’s).
7. An egg yolk and one tablespoon of milk. Whisked together with a fork for brushing the brioche top and give it a golden shine.
8. Pearl sugar. Pearl sugar, also known as nib sugar or hail sugar, is a type of sugar that we commonly use as a topping when baking goods in France. It consists of small, round grains of sugar which do not melt and retain their shape during baking. It adds a delightful sweet crunch to the brioche. Pearl sugar is available is stores (ie. Walmart), bulk stores or online.
9. Orange Marmalade. Once baked, the brioche gets brushed with orange marmalade, giving it a shine as well as adding citrus flavor. This also helps the candied fruits stick more securely to the brioche.
10. Orange peels and candied cherries. Lastly, the baked brioche is decorated with colorful candied fruits to recreate the look of a king’s crown. Orange peels and candied cherries are traditionally used, but you can opt for other fruits if you would like such as lemon peels, candied apricots or candied kiwis.

Frequently Asked Questions

What is the best flour for brioche?

Use all purpose flour. For this recipe, avoid using whole-wheat, harder flours or even a gluten-free alternative flour, as the brioche won’t likely rise as much.

Why is the brioche dough not rising?

There can be many reasons but the two most likely ones are 1. the yeast you are using is dead, or you hydrated it in hot milk causing it to die; 2. You let your dough proof (meaning, rise) in a place that is either too hot, cold or humid. Make sure you let the dough rise in a draft-free environment and at room temperature. The ideal room temperature for doughs to rise is between 80°F – 90°F (26.5°C – 32.2°C).

How to store this King’s Brioche?

You can store the brioche in airtight container at room temperature for up to 5 days. Brioche generally tend to dry up after 3 days, but the orange marmalade brush atop this one helps keep it moister longer.

You can freeze the brioche after baking and after it is completely cool – but without the orange marmalade and candied fruits on top.

Audrey’s tips:

• The making of this brioche requires two resting periods to allow the dough to grow, which totals to 4 hours. So plan ahead if you would like to serve it by tea time.
• While the kneading of the dough is easier in a stand mixer, this recipe is absolutely doable by hand too, with some elbow grease !
• When hydrating the yeast in lukewarm milk, it is very important the milk temperature isn’t over 30C or this will kill the yeast.
• If you don’t have a French trinket, you can use an almond instead.

I hope you’ll love this King’s Brioche (Brioche des Rois) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More regional French baked goods you may like: 

• Gateau Basque (Basque Cake with pastry cream)
• Normandy Apple Tarte (Tarte Normande)
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chestnut Cream Cake (Gâteau Ardéchois)
• French Walnut Coffee Cake (Gâteau Grenoblois)
• Alsatian Blueberry Tart (Tarte aux Myrtilles Alsacienne)

King's Brioche

Print Recipe

Serves: 8-10 Prep Time: 30 minutes + 2/3 hours Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 11 voted )

Ingredients

2/3 cup (150ml) milk, whole or 2%
2 ¼ tsp(8g) active dry yeast
1/2 cup (100ml) sugar
zest of 1/2 orange
zest of 1/2 lemon
2 1/2 cups (312g)all purpose flour
1/4 tsp salt
1/3 cup (75g) unsalted butter, diced and at room temperature
2 large eggs, at room temperature
1 tsp vanilla extract
1 egg + 1 tbsp (15ml) milk, for the egg wash
¼ cup (80g) orange marmalade
3 tbsp pearl sugar (or crushed sugar cubes)
About 20 candied orange peel sticks
12 candied cherries

Instructions

Step 1 - Warm up the milk to a warm temperature (not hot!) in a sauce pan or in the microwave. Stir in the yeast and set aside for 10 minutes. Your yeast should foam.

Step 2 - In a large mixing bowl, combine the sugar, lemon zest and orange zest, and rub with your fingers so the zest releases moisture and the sugar becomes moist and lumpy. Whisk in the flour and salt.

Step 3 - Dig a well in the middle and add the eggs and the milk with yeast. Stir until all the flour is incorporated and you get a very sticky mixture. Add the cubed butter and knead for 10 minutes until all the butter is well incorporated.

Step 4 - Transfer the dough to a large, greased bowl. Cover with a cloth and set aside in a draft-free environment for 2-3 hours, until the dough has doubled in size.

Line a large baking sheet with parchment paper.

Step 5 - When the dough has doubled in size, punch it in the middle to deflate it. Transfer the dough onto a floured working surface and shape into a ball. Transfer the dough ball onto the parchment paper-lined baking sheet. Poke a whole in the middle of the ball with your index finger, and enlarge the hole to form a crown. Do not hesitate to form a large hole (about 4 inches in width) in the middle as its size will decrease when the crown bakes.

Step 6 - If you have a trinket, stick in somewhere underneath the crown.

Cover the crown with a cloth and let rise for 1 more hour.

Pre-heat your oven to 350°F (180°C).

Step 7 - After the one-hour mark, whisk the egg yolk with the milk and brush it all over the crown. Sprinkle evenly with pearl sugar.

Bake the brioche for 30 minutes until it looks puffy and golden.

Step 8 - Take out of the oven and immediately brush marmalade over top to give it a nice shine. When the brioche has completely cooled down, decorate it with citrus peels and candied cherries.

 

The post King’s Brioche (La Brioche des Rois) appeared first on Pardon Your French.