They’re perfect for holiday dinners, Sunday roasts, or any meal that deserves a touch of indulgence.

Ingredients you’ll need for roasted garlic mashed potatoes

• Potatoes. For the best mashed potatoes, choose a starchy variety – meaning one that’s high in starch and low in moisture, like Russets, Yukon Golds, German Butterballs or Bintje (my favorites!). Unlike waxy potatoes, their fluffy, dry flesh breaks down easily when cooked, giving you smooth, light, and perfectly creamy mashed potatoes.
• Salt. Don’t skip the salt when boiling your potatoes! Add it at the very beginning in the water. It seasons the potatoes from the inside out and helps keep starchy varieties, like Russets or Bintje, from turning gummy.
• Garlic. For this recipe, we use a whole head of garlic, roasted to golden perfection. The cloves stay nestled in their papery skins, wrapped in foil with some olive oil to keep them from burning. As it roasts, the garlic gently steams inside the foil, turning irresistibly soft and sweet.
• Cream and milk. I like to use a mix of half cream and half milk for my potatoes. It gives you that rich, velvety texture without feeling too heavy. Of course, if you’re in the mood for something extra indulgent, feel free to go all in with cream! Don’t worry if it looks like there’s too much liquid at first: the potatoes will soak it up as you stir, creating that perfectly creamy consistency.
• Butter. What would French mashed potatoes be without a generous amount of butter!?
• Chive (optional). A good sprinkle of freshly minced chive just before serving is always good.  
• Salt and pepper. We add them at the end to adjust seasoning if needed.

How to Make Roasted Garlic Mashed Potatoes (step-by-step)

Here’s a quick overview of the process. You can find the complete recipe ingredient list and instructions at the bottom of this post.

1. Roast the garlic. 

First, roast the garlic head at 390°F (200°C) until golden and soft. This can take up to 50 minutes. Tip: roast the garlic ahead of time, it keeps for 3 days in the fridge!

2. Cook the potatoes. 

Peel the potatoes, cut them in large even sized chunks and place them in a large pot. It’s important not to cut them too small and have the chunks even in size. Cover them by 1-inch with water, add salt, cover and bring to a boil.

Boil until the potatoes are fork-tender, but not mushy yet. Drain immediately and let the potatoes steam off for about 10 minutes, so they lose their excess moisture. (Essentially, just let the potatoes sit outside of the water (in the colander/strainer), and allow the steam to naturally escape the potatoes)

3. Prepare the fixings. 

Meanwhile, melt the butter in a small sauce pan with the cream and milk. Watch carefully, we don’t want the liquid to start foaming. As soon as the butter is melted, set aside.

Remove garlic cloves from their paper by pressing the whole head together, and roughly mash them into a paste with a fork. Stir the garlic paste into the warm butter/milk/cream.

4. Make the mash.

Transfer the potatoes into a large pot and mash them. I use a large wooden spoon for a chunky texture; use a ricer or hand masher for a creamy texture. Fold in the “garlic milk” and mix until just incorporated.

Don’t overmix or the mashed potatoes will turn gummy! Season to taste and top with butter bits and fresh chive before serving.

Expert Tips for making the best Garlic Mashed Potatoes

1. Pick the right potatoes. Go for starchy ones like Russets, Yukon Golds or Bintje for that naturally creamy, buttery texture.
2. Roast the garlic ahead. Get a head start by roasting your garlic in advance. It keeps in the fridge for up to 3 days (or freezes for months!) so you can whip up these roasted garlic mashed potatoes in no time.
3. Cut potato pieces into equal sized pieces, for even cooking and smooth mashing.
4. Start with cold water. Always cover your potatoes with cold water before boiling. It helps them cook evenly from the inside out.
5. Salt the cooking water, just like pasta. It’s your first (and best) chance to infuse flavor into the potatoes and create a creamy texture.
6. Mash while warm. Never mash cold potatoes! Warm potatoes mash up silky smooth; cold ones turn gummy and gluey.
7. Add warm milk/cream. Likewise, always add warm liquid to your mashed potatoes. Cold dairy will turn them gummier.
8. Skip the blender or mixer. It’s tempting, but these tools overwork the starch. Stick to a wooden spoon, a potato masher or ricer for fluffy, lump-free results.
9. Don’t forget the salt! Add salt in the boiling water and at the start. Potatoes soak up seasoning, so don’t be shy.

FAQs – Roasted Garlic Mashed Potatoes

Can these garlic mashed potatoes be made the day before and reheated?

Yes, absolutely. They can be made up to two days ahead of time and reheat perfectly in the oven.

If you’d like to make them ahead and reheat before serving, transfer them into an oven-safe dish, top with little dots of butter, cover with a piece of foil and reheat at 350°F (180°C) for 15-20 minutes. You can remove the piece of foil near the end, if you want that delicious thin skin to form at the top.

How to keep mashed potatoes warm?

My favorite technique here is to set my oven at a low setting (200°F/93°C) to keep the mashed potatoes warm, covered with foil or a lid. Stir occasionally so they don’t stick to the dish. 

How long do they keep?

Cooked mashed potatoes usually keep well in the fridge for 3-4 days. Store them well in an airtight container.

Can I freeze these mashed potatoes?

Yes absolutely. After you let them cool completely, transfer them into an airtight container and freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop or in the oven.

Whether you’re making them for a dinner party, Thanksgiving feast, or just to elevate a weekday meal, these Roasted Garlic Mashed Potatoes are the ultimate crowd-pleasing side dish. 

I hope you enjoy this recipe as much as I do.  If you have any questions or feedback, please leave a comment—I’ll be glad to assist.

More French potatoes recipes

We love our potato sides in France! From creamy gratins to hearty salads, here are some delicious recipes for you to try.

• Potato Gratin Dauphinois
• Lyonnaise Potatoes (Pommes de terre à la Lyonnaise)
• Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises)
• Piemontaise Potato Salad
• French-Style Potato and Green Bean Salad
• Classic French-Style Potato Salad

Roasted Garlic Mashed Potatoes

Print Recipe

Serves: 4 to 6 Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

Ingredients

3lbs (1.36kg) potatoes (ie. Russet, Bintje)
1 tsp salt
1 head garlic, skin on
1 tbsp (15 ml) extra virgin olive oil
¼ tsp freshly ground black pepper
¼ tsp salt
½ cup (115g) butter
½ cup (125ml) whole milk
½ cup (125ml) heavy cream (35% m.f.)
1 to 2 tbsp chive, chopped (optional, for serving)
Extra butter (optional, for serving)

Instructions

1. Roast the garlic. Preheat your oven to 390°F (200°C) with a rack in the middle. Slice off the top of the garlic head to expose the tops of the raw cloves. Drizzle the exposed cloves with 1 tablespoon of olive and wrap in foil. Place in the center of the oven rack and roast for 50 minutes, until the head feel tender to the touch. Transfer onto a cooling rack, and let cool completely.
2. Peel the potatoes and cut them in large, even chunks. Place in a large pot, cover by 1-inch of cold water and add salt. Place on the stove top over high heat and bring to a boil. Once boiling, reduce the heat to a simmer. Cook for 20 minutes, until fork tender. The potatoes should feel fluffy when pierced but not mushy yet: check occasionally the potatoes consistency during the last 5 minutes. Drain well, and let steam for 10 minutes.
3. Melt the butter, cream and milk in a small sauce pan. As soon as the butter is melted, set aside. Remove garlic cloves from their paper by pressing the whole head together, and roughly mash them into a paste with a fork. Stir the garlic paste into the warm butter/milk/cream.
4. Return the potatoes into their pot and mash them, using a large wooden spoon, potato mashed or ricer. Fold in the milk and mix until just incorporated. Taste and adjust seasonings if needed, with salt and black pepper.
5. For serving, top with little dabs of butter and chopped chive.

The post Roasted Garlic Mashed Potatoes appeared first on Pardon Your French.

What Is a French Tomato Salad?

A French tomato salad—or salade de tomates— is all about simplicity and freshness. It relies on ripe tomato wedges, red onions, garlic, olive oil, vinegar and fresh basil to allow each ingredient shine.

What makes this French classic special, is the method. Instead of whisking up a dressing separately, the tomatoes get a sprinkle of salt first. This draws out their natural juices, intensifying their sweetness and creating a built-in base for the dressing. Only then do you add the olive oil, vinegar, onions, garlic and herbs, gently tossing everything by hand so each slice is well coated.

The result? The flavors really stick to the tomatoes, making every bite so very vibrant. And at the bottom of the bowl, you’ll find a pool of savory, tangy tomato juices—perfect for soaking up with a piece of crusty baguette.

Served at room temperature, this salad is a staple of French summer tables. It’s ideal for light lunches, picnics, or as a colorful side to grilled meats and fish. It’s proof that with the right ingredients, the simplest of recipes can be the most unforgettable.

Ingredients Needed for a Classic Salade de Tomates

Here’s what you’ll need to recreate this rustic French tomato salad at home:

• Tomatoes. The stars of this recipe! Choose ripe, seasonal tomatoes with a meaty flesh such as heirloom, beefsteak or vine-ripened.
• Salt. Traditionally in this recipe, we’re using Fleur de sel to deepen the flavor of the tomatoes and draw out their juices. Brands I can recommend are Le Guérandais and Le Saunier. You can also use coarse sea salt or Maldon.
• Red Onion and Garlic. This combo adds tang, flavor and the signature crisp bite to this French tomato salad. I sometimes use shallots instead of red onion which works very well too. 
• Fresh basil. The basil-tomato combo is just the best! Use large, fresh basil leaves.
• Extra virgin olive oil: Use the best quality olive oil you can find—it makes all the difference in a no-cook recipe like this.
• Vinegar: We’re using red wine vinegar in this salad, which adds a nice tang. You can also use white wine vinegar.
• Black pepper. This salad is simply seasoned with a crack of ground black pepper. I recommend using ½ tsp, but you can adjust (more/less) as you wish.

How to make my French tomato salad

Follow these easy steps to prepare your Salade de Tomates. You can find the detailed ingredient list and instructions at the bottom of this article in the recipe card. 

• Prep the tomatoes: Wash, core, and cut the tomatoes into wedges. Place them in a large mixing bowl.
• Season with salt: Sprinkle the tomatoes with fleur de sel (or coarse sea salt), toss gently, and let them rest for 10 minutes at room temperature. This draws out some of the juices and deepens the flavor.
• Add the Armoatics: Place thinly sliced red onion in ice-cold water to mellow out their bitterness. Then, add to the tomatoes along with minced garlic and and chopped basil.
• Dress the salad: Drizzle with extra virgin olive oil and red wine vinegar. Add black pepper, and gently toss with your hands to coat everything evenly.

Frequently Asked Questions

What type of tomatoes should i use?

For the best flavor, look for heirloom, beefsteak, or vine-ripened tomatoes that are juicy and aromatic. Although honestly, any ripe, in-season tomatoes work for this recipe.

Can I make this salad ahead of time?

Yes, you can prepare it up to 2 hours in advance, but for the freshest texture and flavor, let it sit at room temp for 10–30 minutes max before serving. You can store in the fridge if needed, but bring to room temperature before serving.

What is Fleur de Sel?

Fleur de sel is a hand-harvested French sea salt with delicate flakes and a subtle mineral flavor. It is a finishing salt, meaning you don’t use it for cooking but for finishing or seasoning dishes like this one. You can find Fleur de Sel in most grocery stores in the US, Canada or UK in the spice aisle. It is slightly more expensive than regular sea salt, but so worth it if you ask me! Some brands I recommend are Le Guérandais and Le Saunier. You can substitute Maldon salt or another coarse sea salt if needed.

Can I add cheese?

While not traditional, many French cooks (myself included!) sometimes add a few chunks of fresh mozzarella or crumbled goat cheese for a twist.

Cooking notes:

• This is a very forgiving recipe. The measurements don’t need to be precise. You can use more or less tomatoes, more or less fresh herbs and adjust the seasoning to suit your tastes.
• This salad is best made in the Summer, at the peak of tomato and basil season.

More French Salad Recipes to try: 

• Classic French Lentil Salad
• Authentic Niçoise Salad
• Classic French Celery Root Remoulade
• Cucumber Salad with Crème Fraiche
• Warm Goat Cheese Salad (Salade de Chèvre Chaud)
• Green Bean Potato Salad
• Classic French-Style Potato Salad
• French-Style Couscous Salad (Taboulé)
• French Egg Salad

French Tomato Salad (Salade de Tomatoes)

Print Recipe

Serves: 4 Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

4 large, ripe tomatoes
½ tsp Fleur de Sel (or coarse sea salt)
½ red onion, peeled and finely sliced in half rounds
1 garlic clove, peeled and minced
8 basil leaves, chopped + extra for garnish
1 tbsp (15ml) red wine vinegar
3 tbsp (45ml) extra virgin olive oil
½ tsp freshly ground black pepper

Instructions

Wash, core and cut tomatoes in big wedges. Place in a bowl, sprinkle with fleur de sel, toss lightly to coat and let sit on the counter for 10 minutes.

Place red onion slices in a small bowl filled with ice-cold water for 5 minutes. This mellows the sharp taste, while keeping them crisp. Drain.

Sprinkle the tomatoes with the red onion, garlic, basil. Drizzle with vinegar and oil. Season with black pepper. With your hands, gently toss the tomatoes so all wedges are well-coated with dressing and garnish.

Taste and adjust seasoning if needed (salt, pepper). Garnish with fresh basil leaves for garnish.

The post French Tomato Salad (Salade de Tomates) appeared first on Pardon Your French.

Whether you’re making lunch for yourself or feeding a crowd, this recipe delivers big flavor with very little fuss.

I’m very excited to share one of my absolute favorite French classics with you today: a simple, flavorful French egg salad that I make constantly. It’s a no-fuss recipe, but don’t let that fool you—it’s bursting with bold, briny, herby goodness.

This version is how we typically enjoy it in France: creamy and chunky, with all the right accents—think sharp Dijon mustard, crunchy cornichons, and punchy little capers. It comes together in about 20 minutes, with just a bit of chopping and no fancy steps.

I especially love making this in the spring and summer, when green onions and fresh herbs are at their best. It’s light, fresh, and perfect for picnics, lazy lunches, or as a chic little starter on toast.

What is a French Egg Salad?

The French version of egg salad avoids overly creamy or overly sweet ingredients (like sweet relish) focusing instead on balance, acidity, and fresh herbs. It traditionally features eggs, mayonnaise, Dijon mustard, cornichons (small French dill pickles) and capers. 

It’s the kind of dish you’ll find on a Parisian café menu, served as a starter with a slice of good bread. It is also popular in “bouillons” – those traditional French eateries known for no-frill meals at low prices.

That said, it’s just as lovely tucked into a sandwich, spooned over toast, or packed into a picnic basket for a sunny day outdoors. It’s elegant, simple, and deeply flavorful—perfect with a glass of chilled white wine.

Ingredients you need for this French Egg Salad recipe

• Eggs. You need 5 large eggs for this recipe.
• Mayonnaise. After testing the recipe several times, I find the perfect ratio is 1 tablespoon of mayonnaise for 1 egg. This yields a creamy texture, without overpowering the other ingredients. So, you’ll need 5 tablespoons of mayonnaise for this recipe.
• Dijon mustard. A must! One tablespoon of Dijon mustard gives a tangy kick and a signature French flavor to this egg salad.
• Green onion. One green onion sliced finely adds a nice tang and crunch.
• Cornichons. These tart, pickled cucumbers are much smaller than your average American pickle. They are very popular in France and can be found in most grocers. In the US, you can find them near mustards and mayonnaises. I recommend the Maille brand. They add such a nice acidity and crunch!
• Capers. For briny sharpness!
• Seasonings. This egg salad is seasoned with salt, black pepper and pinch of smoked paprika. I love the hint of smokiness from the paprika, which cuts through the richness of the mayonnaise dressing. As another option, a pinch of curry powder is delicious too.
• Fresh Herbs. I love a mix of fresh parsley and chive, but feel free to swap for other fresh herbs like basil, dill, chervil or tarragon when in season. About 4 tablespoons of herbs add a great amount of freshness that makes this egg salad feels on the lighter side.

Frequently Asked Questions

Can I prepare it ahead?

Yes, this salad is actually even better when it sits in the fridge for 1 or 2 hours. It allows for all the flavors and textures to set, and for the salad to be well chilled. Make sure it is packed in an airtight container.

This egg salad lasts for up to 3 days in the fridge.

Can I use other fresh herbs?

Yes absolutely. Parsley and chive are traditionally used in this salad, but feel free to use other herbs, as long as they’re fresh. Dill, basil and tarragon work especially well here!

How to serve this egg salad?

In France, this egg salad is usually enjoyed as a small starter, but I must say my favorite way to enjoy it is in a baguette with juicy slices of tomatoes. You can also enjoy it on crisp toasts, as an open-faced sandwich on soft Pain de mie or rye bread, on rice crackers, in lettuce wraps or as a small side with celery and carrot sticks.

Do you have a favorite way to enjoy egg salad? Feel free to share it in the comments!

I hope you’ll love this classic French Egg 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
• Warm Goat Cheese Salad

French Egg Salad

Print Recipe

Serves: 2-4 Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 3 voted )

Ingredients

5 large eggs, at room temperature
5 tbsp (70g) mayonnaise
1 tbsp (14g) Dijon mustard
1 green onion, finely chopped
5 cornichons, chopped
1 tbsp brined capers, drained
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp smoked paprika
2 tbsp fresh parsley, stemmed and finely chopped
2 tbsp fresh chive, finely chopped

Instructions

1. Make the hard-boiled eggs. Add eggs to a saucepan. Cover with water by 1 inch (2,5cm) and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest for 10 minutes. Carefully remove the eggs from the water and rinse under cold water.
2. In a large bowl, combine the mayonnaise, Dijon mustard, chopped green onion, chopped cornichons, capers, salt, black pepper, paprika, parsley and chive. Stir to combine.
3. Peel the eggs and chop them roughly. I like to keep larger chunks. Add the chopped eggs to the dressing and stir gently until they’re just coated. Do not over stir. Taste and adjust seasoning if needed (salt, pepper, paprika).
4. Cover and chill for at least 15 minutes before serving. Enjoy with baguette, toasted bread slices or in lettuce wraps.

The post French Egg Salad appeared first on Pardon Your French.

What are Lyonnaise Potatoes?

Lyonnaise Potatoes, known in French as “Pommes de terre à la Lyonnaise”, are a quintessential French potato side dish hailing from the city of Lyon. In classic French cuisine, the term à la lyonnaise signifies a dish prepared and garnished with caramelized onions.

And Lyonnaise potatoes are exactly that – crispy potatoes with caramelized onions!

The recipe is straightforward and satisfying: potatoes are first peeled, sliced and then par-boiled before being sautéed with onions in butter and oil until golden and the edges are crisp. The potatoes are then finished with a heavy sprinkle of black pepper and some fresh parsley.

A brief history of Lyonnaise Potatoes

The origins of this iconic French side dish trace back to the early 19th century, with renowned chefs like André Viard—author of Le Cuisinier Impérial—and Alexis Soyer offering their own takes on thinly sliced potatoes and onions fried in butter. The recipe quickly gained popularity among chefs, and in 1907, the legendary Auguste Escoffier elevated it to new heights adding chopped parsley—a flourish that remains a signature of the dish to this day.

Today, Lyonnaise potatoes are cherished both in the bustling restaurants of Lyon and in cozy French home kitchens. After all, who can resist crispy, buttery potatoes layered with sweet, golden onions?

Why you’ll love this recipe

I first fell in love with Lyonnaise potatoes during my student years living in Lyon. This delicious French side dish was a staple on the menus of traditional bouchons—the cozy, no-frill bistros that define Lyon’s culinary scene. I was always amazed at how such a simple dish could deliver so much flavor: tender, buttery slices of potato with irresistibly crisp edges and the sweetness of perfectly cooked onions.

After testing and tweaking the recipe in my own kitchen over the years, I’ve found that using a combination of oil and butter gives me the ideal balance of flavor and that golden, crispy texture.

In essence, this recipe is quick and easy, and yields great taste and texture with the crispy, buttery potatoes and the sweet caramelized onions. Although not traditional, I love to add crushed garlic cloves for extra flavor. Adding the fresh parsley at the end, off-heat, makes it taste fresher – offering great contrast with the rich, buttery potatoes.

Ingredients you’ll need for this recipe

With just a handful of pantry staples and a straightforward cooking method, you’ll have a delicious, authentic French cooking classic on the table in under 30 minutes. Keep reading for a detailed look at the ingredients you’ll need to make perfect Lyonnaise potatoes every time.

• Potatoes. Choose waxy potatoes that hold they shape well when cooked, such as Yukon gold or Russet. In the spring and summer, New Potatoes are a great option too.
• Salt. You can’t skip on salting the water before boiling the potatoes. 
• Butter and oil. A combination of butter and oil is ideal for pan-frying potatoes. The butter ensures a rich, golden color, while the oil helps achieve a perfectly crisp texture. Additionally, oil raises the cooking temperature, preventing the butter from burning and allowing the potatoes to crisp up beautifully.
• Onions and Garlic. The slightly sweet and caramelized onions and garlic pair magically with the crisp potatoes.
• Fresh Parsley. To finish, the potatoes are garnished with fresh parsley. Both curly or flat work great here.

How to make Lyonnaise Potatoes

1. Peel and slice the potatoes and onions, crush the garlic.
2. Parboil the potatoes to soften them slightly.
3. Pan-fry the garlic, onions and potatoes in butter and oil until golden.
4. Season with salt, pepper, and fresh parsley.

Frequently Asked Questions

What type of potatoes are best for this recipe?

Choose a waxy variety that hold its shape well once cooked thanks to its lower starch content and higher moisture. Varieties I recommend are Yukon Gold, Fingerling, New potatoes and Red Potatoes.

What to serve with Lyonnaise Potatoes?

These potatoes are a a quintessential French side dish, perfect served alongside various meats, poultry and fish.

Serve it with chicken recipes like a Chicken Fricassée, Poulet à l’Estragon, Chicken Marengo, a classic Coq Au Vin, or a classic French Roast Chicken. It also pairs great with beef recipes like a traditional Beef Daube or a Flemish Beef Carbonnade Stew.

Audrey’s cooking tips:

• While you peel the potatoes, place them in a large bowl filled with cold water and a splash of lemon juice. This prevents them from browning. 
• You can slice the potatoes by hand (1/4 inch thick) or you can use a mandolin. 

I hope you’ll enjoy this Lyonnaise Potatoes (Pommes de terre à la Lyonnaise) as much as I do! And if you have any questions, please leave a comment. 

Lyonnaise Potatoes (Pommes de terre à la Lyonnaise)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

2 lb. (900g) waxy potatoes, peeled and sliced into ¼" thick rounds
1 + ¼ tsp salt
3 tbsp(43g) butter (salted or unsalted)
3 tbsp (45ml) vegetable or olive oil
2 medium yellow/white onions, peeled and thinly sliced in half rounds
4 garlic cloves, peeled and crushed
¼ cup fresh parsley, chopped
¼ tsp freshly ground black pepper

Instructions

1. Place the sliced potatoes in a large pot and cover with about 2 inches of water. Add 1 teaspoon of salt, cover and bring to a boil. Boil for about 4 minutes or until the potatoes start to soften slightly. You do not want them tender, just starting to soften. Drain.  
2. In a large frying pan or skillet, over medium heat, melt 1 tablespoon of butter with 1 tablespoon of oil. Add the crushed garlic, half of the sliced onions and half of the potatoes. Sprinkle with ¼ tsp of salt. Cook for 5 minutes, until the onions become fragrant and glistening, and the first potato rounds start to golden. Add the rest of the onion and potatoes and the rest of the butter and oil. Cook for 15-20 more minutes, stirring gently every 5 minutes (be careful not to break the potatoes too much). The potatoes should soften and turn golden at the bottom.
3. Remove from the heat, add chopped parsley and black pepper and stir quickly. Taste and adjust seasoning if needed (more salt, pepper). Serve immediately.

The post Lyonnaise Potatoes (Pommes de terre à la Lyonnaise) 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.

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.

A beloved French salad, for any season

“Les Carottes rapées” is a salad I have known and loved my entire life. Like all French kids, it was served to me as a starter at the school cantine, and I’ve always enjoyed its satisfying taste and texture: a perfect mix of sweet and salty, crunchy and juicy.

This salad can be found virtually everywhere in France – on market stalls, in bistros and cafés served as huge orange mounds topped with lemon wedges, at deli counters sold by the pound, or in grocery stores sold in plastic-sealed containers.

It is literally so omnipresent in France, during every season, that I don’t often go the extra-mile to make my own from scratch. But while I was living in Canada, it was one of my go-to recipes. It’s quick and simple, utterly satisfying, and certainly one of those recipes that instantly brought me back home.

Ingredients you’ll need for this grated carrot salad

In essence, you’ll simply need crisp carrots, fresh parsley, two optional fixings and a quick dressing.

Here is a detailed look of the ingredients needed for this recipe:

1. Carrots. Fresh, crisp carrots are best for this recipe. If they are organic, you can avoid peeling them
2. Parsley. Opt for fresh parsley, either flat-leaf or curly.
3. Raisins and pine nuts. These two ingredients are often added to spruce up “carrottes rapées”, but not that’s not always the case. I personally love them. Pine nuts add a nice earthy crunch and the raisins a sweet chew. The perfect pair! But if you’re not a fan, or if pine nuts are too expensive, you can skip them.
4. Extra Virgin Olive Oil. I prefer to use olive oil for its lovely taste and health benefits. But if you prefer a milder-tasting oil, you can opt for Canola oil.
5. Lemon juice. It provides a nice brightness to the dressing. It also helps stop the grated carrots from browning. Freshly squeezed lemon juice is best. 
6. Dijon mustard. A staple of French dressings, Dijon mustard adds tangy flavors and a nice kick.
7. Salt and black pepper, to taste.

Frequently Asked Questions

How do you recommend grating the carrots?

There is no definite rule about how to grate the carrots for this salad. You can use a food processor or a box grater. There isn’t a strict rule for the thickness for the grate either: I prefer a fine grate (like shown in the photos) but you can grate the carrots thicker if you prefer.

How long can you keep this salad?

This salad actually gets better as it sits for a few hours, or even days! I love to prepare it one day ahead and let it sit overnight in the fridge. It allows time for the carrots to soften and become “juicy” – just like a coleslaw.

You can keep this salad in an airtight container for up to 3 days. I don’t recommend freezing it.

How to serve this salad?

This Grated Carrot salad is a great starter at any season, alongside a Celery Root Remoulade or a Cucumber Salad.

It also makes a great side to pair with just about any protein. Serve it with a French-style Cottage Pie, a Quiche Lorraine or a Roast Chicken.

During the warm season it makes a great dish to bring to a barbecue or a potluck, along with a plate of Eggs Mimosa or a Piemontaise Potato Salad.

Audrey’s tips

• Once you’re confident with this recipe, you can choose to add your own twist on it with for example: one tablespoon of honey, some extra seasonings (ie. cumin or curry powder) or extra chopped nuts (ie. Walnuts).

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

More French Salads to try: 

• Classic Parisian Salad (Salade Parisienne)
• 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
• Green Bean Potato Salad

French Grated Carrot Salad (Carottes rapées)

Print Recipe

Serves: 4 people Prep Time: 15 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 35 voted )

Ingredients

1lb (450g) carrots, peeled and grated (about 3 ½ cups)
3 tbsp flat-leaf parsley, stemmed and chopped
2 tbsp raisins (optional)
2 tbsp pine nuts (optional)
3 tbsp (45ml) extra virgin olive oil
2 tbsp (30ml) lemon juice
1 tbsp (20ml) Dijon mustard
½ tsp fresh ground black pepper, to taste
½ tsp salt, to taste

Instructions

Step 1 - Place the grated carrots in a large bowl and top with the chopped parsley, pine nuts and raisins.

Step 2 - In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, a pinch of black pepper and a pinch of salt. 

Step 3 - Pour the vinaigrette over the carrots and stir until combined and the carrots are evenly coated. Taste and adjust seasoning if needed. Cover the bowl with plastic film and chill for 30 minutes, to allow flavors to develop and carrots to soften slightly. Toss again right before serving.

This recipe was first published in 2019 and updated in April 2024 with improved instructions and updated photos. The recipe itself remains the same, apart from the new optional ingredients (raisins and pine nuts). 

The post French Grated Carrot Salad (Carottes Rapées) appeared first on Pardon Your French.

What is a Red Kuri Squash?

Red Kuri squash, also known as Hokkaido squash, is a type of winter squash that is popular for its sweet, nutty flavor with hints of chestnut. A Red Kuri squash is shaped like a small pumpkin with a vibrant orange hue. It is often described as being less sweet than butternut squash but sweeter than pumpkin.

In France, the Red Kuri squash is called “Potimarron” and is immensely popular. As soon as September arrives, you can find potimarrons on virtually every France market stall and in every grocery store. We use it similarly to other winter squashes, like butternut or acorn squash: in soups, in gratins, roasted… It is a very versatile squash.

Another thing I love about Red Kuri squash: there’s no need to peel it, as the skin is entirely edible. This makes this squash variety easy to work with and perfect for making gratins.

Ingredients you’ll need for this Red Kuri Squash Blue Cheese Gratin

This gratin recipe is inspired by the bountiful Red Kuri squashes found in French markets during the Fall and Winter months. Combined with earthy blue cheese, walnuts and smooth crème fraiche, it is a simple and comforting vegetarian or side dish. Here is the list of ingredients you’ll need.

1. Red Kuri squash. A medium size red kuri squash (potimarron) is about 1 pound (450g), which is exactly what you need for this recipe. Make sure you rinse the squash well, halve it, core it and slice it into 1cm thick slices. As mentioned previously, you do not need to peel the skin – it is entirely edible and will soften nicely as it cooks.
   Alternatives: if you can’t find a Red Kuri squash where you live, you can opt for a Kabocha squash, which also doesn’t require peeling. You can also opt for a butternut squash, but you will need to peel it beforehand.
2. Blue cheese. The salty and earthy taste of blue cheese pairs wonderfully with squash. Choose any blue cheese of your liking, from mild to strong.
3. Extra virgin olive oil and butter. Both olive oil and butter are used to cook the sliced onions and squash.
4. Onion. Lightly sautéed onions add a nice touch of sweetness. 
5. Walnuts and pumpkin seeds. They add earthiness and crunch to this creamy gratin. Note that walnuts can be replaced with pecans if you prefer.
6. Crème fraiche. Find Crème fraiche at the grocery store, next to sour cream and whipping cream. Two of my favorite brands I recommend are Liberte and Maison Riviera.

Overview: How to make this Red Kuri Squash Blue Cheese Gratin

Here are the directions for making this recipe. You can find the list of ingredients and detailed instructions in the recipe card at the bottom of this article.  

1. Prepare the squash. Wash the squash, cut it in half, remove the seeds inside and slice it into 0.5 inch (1.3 cm) thick slices. As mentionned above, you do not need to peel Red Kuri squash. Add the sliced onion and squash into a pan and cook for about 15 minutes until the squash is just tender – but not mushy.
2. Prepare the blue cheese cream. In a bowl, mix together the blue cheese and crème fraiche.
3. Assemble the dish. Assemble the gratin by alternating layers of onions and squash, blue cheese cream and sprinkles of chopped walnuts and pumpkin seeds. Bake for 30 to 40 minutes until the top is golden.

Frequently asked questions

How to choose a good Red Kuri squash?

A good Red Kuri squash should have a deep orange-red hue, while a kuri squash harvested too soon will be more yellow. The stem should be dry and you shouldn’t be able to stick your nail into the rind.

Can I substitute another squash for the red kuri squash?

If you can’t find a red kuri squash where you live, you can opt for a Kabocha squash, which also doesn’t require peeling. You can also opt for a butternut squash, but you will need to peel it beforehand.

Can I omit or subtitute the blue cheese?

The flavor of this gratin relies on how wonderfully squash and blue cheese pair. So I don’t really recommend omitting or substituting the blue cheese. This would change the flavor and texture of the gratin too much.

Storage tips:

• To refrigerate: After making and enjoying this gratin, let leftovers cool completely, cover with plastic film and store in the fridge for up to 3 days. For reheating, simply pop it in the oven at 350°F (180°C) for about 15 minutes. 
• Don’t freeze it: I don’t recommend freezing this gratin. The squash will likely become soggy when thawing

Audrey’s note:

• This recipe fits perfectly into a 8”x 8” (20.32cm x 20.32cm) baking dish.

I hope you’ll love this Red Kuri Squash Blue Cheese Gratin recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French gratins to enjoy:

• French Style Macaroni Gratin
• Cauliflower Gratin (Gratin de Choufleur)
• Roasted Brussels Sprout Gruyere Gratin
• Classic French  Gratin Dauphinois
• Bordeaux-style Fish Gratin
• Belgian Endive and Ham Gratin
• Turnip and Carrot Gratin

Red Kuri Squash Blue Cheese Gratin

Print Recipe

Serves: 4-6 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1lb (450g) Red Kuri squash
2 tbsp (30ml) extra-virgin olive oil
2 tbsp (28g) butter, unsalted
1 large onion, peeled and sliced in 1/2 rounds
1 1/2 cup (200g) blue cheese, crumbled, not packed
1/2 cup (55g) walnuts, roughly chopped
2/3 cup (200g) crème fraiche (35-40%MF)
2 tbsp (15g) pumpkin seeds
1/2 tsp freshly ground black pepper

Instructions

Preheat your oven to 350°F (180°C) with a rack in the middle.

Step 1 - Wash the squash, cut it in half, remove the seeds inside and slice it into 0.5 inches (1,3 cm) thick slices.

Step 2 - In a large frying pan, heat up the extra virgin olive oil and butter over medium heat. When the butter is melted, add the onion and sauté for about 2 minutes. Add the squash slices and cook for about 15 minutes, with lid on and stirring occasionally, until the squash is just tender – not mushy. Be gentle when you stir the squash, especially towards the end, so you don’t break or mush the slices. Add black pepper and turn off heat.

Step 3 - Add the blue cheese, crème fraiche and a crack of pepper in a bowl, and stir.

Step 4 - In a baking dish, spread out half of the squash and onion slices, and cover evenly with half of the blue cheese cream. Sprinkle with half of the chopped walnuts and half of the pumpkin seeds. Repeat the same steps with the other half of the ingredients, finishing with a sprinkle of black pepper.

Step 5 - Bake for 35 to 40 minutes, until the top is golden.

The post Red Kuri Squash Blue Cheese Gratin appeared first on Pardon Your French.

These French Style Zucchini Fritters are a great way to use up the abundance of zucchini available in late summer. They’re very popular across France, specifically in the South Eastern part of France. This region maintains strong Mediterranean influences and features many fried doughs, fritters and savory pancakes – all usually fried in extra virgin olive oil.

The particularity of these zucchini fritters is that they’re made with Gruyère, a hard mountain cheese, which lends a delicious flavor and texture.

This recipe requires 2lbs of zucchini (900g), which equals about 2 large zucchini or 3 medium size ones. These fritters are fairly easy and quick to make, especially if you have a food processor for grating the zucchini.

My tip for crispy zucchini fritters

A key to ensure the fritters will turn crispy every time is to squeeze out as much liquid as possible from the grated zucchini. Especially when in-season and perfectly ripe, zucchini tend to retain a lot of water which can make the fritters soggy if not thoroughly squeezed out.

To do so, here are 2 simple techniques:

• Simply grab handfuls of the grated zucchini (with two hands), place your hands above the sink and squeeze out as much liquid as possible.
• You can also place all the grated zucchini in a bowl lined with cheesecloth. Then grab the cheesecloth and squeeze as much liquid as you can into the bowl.

How to serve these French-style Zucchini fritters

One of the reasons why I love these fritters so much is because they are so versatile. You can enjoy them as a snack, or on their own – with just a simple pinch of salt. You can enjoy them as an appetizer or as a side dish. 

I personally love to serve them with a classic Stove-top Ratatouille, a Tomato Salad or sometimes with a bowl of Fresh Tomato Velouté Soup.  

You can also pair them with a dipping sauce for extra flavor: it can be a simple sour cream, crème fraiche or a Tartare sauce.

How to store these French-style Zucchini fritters

After making (and enjoying) these fritters – if you have any leftovers – you can store them in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 4 days. Reheat the fritters in a frying pan over medium heat for about 5 minutes, until crisp on the edges. I don’t recommend reheating them in a microwave as they will lose their crisp.
• In the freezer: store them in a (freezer-friendly) airtight container and place them in the freezer for up to 3 months. To reheat, let them thaw in the fridge before heating them again in a pan.  

Common Questions

Can I substitute the Gruyère for another cheese?

Yes. Although I do prefer them made with Gruyère, these fritters can be made with another hard cheese such as grated cheddar or mozzarella. 

Can I use yellow squash instead of green zucchini?

Yes, absolutely. You can use yellow squash in the same quantity (1:1). Make sure to also wring out as much moisture as possible.

Why do the fritters falls apart when cooking?

This is likely because there is too much moisture in your batter or the pan isn’t hot enough. Make sure you wring out as much moisture as possible from the grated zucchini (see instructions above).

My cooking tips:

• It is very important the frying pan and the oil are well heated before you start adding the dollops of zucchini batter. This is essential to create crisp, browned fritters that release from the pan easily. Be sure to heat the pan at least 5 minutes before you start to cook.
• For making these French Zucchini Fritters, I strongly recommend using Gruyère. This hard, Swiss-made cheese is subtly salty with delicious nutty notes. It melts very well and creates great crisp edges too. In France, Gruyère is affordable and widely available. It often comes pre-grated, sold in individual pouches. In the US/Canada, Gruyère is a bit costlier than your average block of cheese, but well worth it to use in this recipe. As a more affordable option, you can opt for white or orange cheddar or grated mozzarella.
• The zucchini batter is loose. For shaping the fritters, drop heaping tablespoons of the batter into the sizzling pan and use a spatula to gently flatten them into patties. They don’t need to be perfectly round or even – little crannies create crisper edges! I don’t recommend making them any bigger or they won’t cook properly inside and will be harder to shape.

More late-Summer recipes to enjoy: 

• Classic French stove-top Ratatouille 
• Chilled Zucchini Mint Soup 
• Crustless Quiche with Summer Vegetables 
• Classic Vegetable Tian from Provence
• Roasted Red Pepper Dip from Provence
• Classic French Tomato Mustard Tart
• Swiss Chard Pancakes (Farçous) 
• Cod Provençal with Tomatoes, Capers & Olives

French-Style Zucchini Fritters

Print Recipe

Serves: Makes 12 Prep Time: 20 Minutes Cooking Time: 18 Minutes 18 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 16 voted )

Ingredients

2 lbs zucchini (about 2 large)
1 large egg, at room temperature
1 red onion (or 2 shallots), peeled and diced
1 garlic clove, peeled and minced
½ cup (50g) Gruyere cheese, grated
½ cup (60g) all purpose-flour
1 tsp baking powder
1 tsp salt
½ tsp freshly ground black pepper
¼ to ½ cup (60ml to 120ml) extra virgin olive oil

Instructions

Step 1 - Trim the zucchini ends and grate them on a grater or in a food processor. Pick up handfuls of the zucchini, place your hands above the sink and squeeze out as much liquid as you possibly can. Transfer the squeezed zucchini into a large mixing bowl.

Step 2 - Add the egg, the diced onion, the minced garlic, the gruyere cheese and black pepper. In a small bowl, sift together the flour, baking powder and salt and add it to the zucchini bowl. Mix well. The mix may feel too dry at first but moisture will come out as you mix.

At least 5 minutes before you start frying, heat a large frying pan or cast iron skillet over medium heat. Add about 2 tablespoons (30ml) of oil.

Step 3 - When the oil is sizzling, drop the zucchini mixture by the heaping tablespoonful into the hot oil. Do not overcrowd the pan. Three or four dollops is plenty, at a time. Use a spatula to flatten the dollops of batter and fry until crisp and golden, about 3 minutes per side. 

Transfer the fritters onto a plate lined with paper towel. Lightly salt them to taste. Repeat until no zucchini mixture remains. When needed, add extra olive oil (up to 2 tablespoons) to “refill” the bottom the pan.

Serve fritters hot and crispy.

The post French-Style Zucchini Fritters (Croquettes de courgettes) appeared first on Pardon Your French.