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

The Origin of Crêpes Suzette

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

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

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

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

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

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

Ingredients you’ll need for this recipe

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

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

How to make Crêpes Suzette

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

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

My 10 Tips for the best Crêpes Suzette

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

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

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

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

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

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

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

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

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

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

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

Frequently Asked Questions

Can I make Crêpes Suzette ahead of time?

Yes, partially.

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

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

Can I make Crêpes Suzette without flambéeing the sauce? 

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

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

Can I make Crêpes Suzette without Grand Marinier/alcohol? 

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

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

More Classic French desserts to try 

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

Crêpes Suzette Recipe (with Grand Marnier)

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

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

Instructions

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

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

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.

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.

While it may look impressive, this recipe is surprisingly simple and wonderfully forgiving. With just a bit of stuffing and rolling, you’ll have a dish that’s just as perfect for a cozy family dinner as it is for a special occasion.

What is Cordon Bleu?

A classic French favorite, Cordons Bleus are tender pieces of meat wrapped around ham and cheese, then breaded and baked or fried to golden, melty perfection. While they’re most often made with chicken, you’ll also find delicious versions using pork or veal.

The name Cordon Bleu means “blue ribbon” in French—a symbol of excellence in cooking. In the 19th century, it referred to elite chefs from aristocratic circles who wore a blue ribbon on their uniforms. Over time, the term came to describe any talented cook. As for why this particular dish carries the name… well… the origin is still a bit of a mystery.

Some say the recipe was born in the traditional bistros of Lyon, others claim it hails from Switzerland—where cheese-stuffed meats are a staple in Alpine cuisine. Either way, it’s now a beloved staple of the French culinary repertoire.

Crispy, melty, savory, and comforting—Cordon Bleu was always a treat at the school cafeteria when I was a kid. As an adult I stopped eating it for a while, turned off by the bland, mass-produced versions from supermarkets. But once I started making it from scratch at home, everything changed.

I’m so happy to share this recipe with you, and I hope it brings as much joy to your table as it does to mine!

Ingredients you’ll need for making Homemade Chicken Cordon Bleu

Here’s what you’ll need to make traditional French Chicken Cordons Bleus at home.

• Chicken. You need two large chicken breasts, skinned and deboned. The chicken breasts are sliced lengthwise and pounded to be flatter and welcome the stuffing.
• Ham. Paris ham is ideal for making cordon bleu. Its thin, flexible slices fold easily to fit inside chicken breasts without tearing. Also known as Jambon de Paris, this lean, unsmoked, and mildly flavored ham is sold fully cooked and ready to eat. In France, it’s a staple in every grocery store and butcher shop. In North America, it’s less common but often available at the deli counter. Ask your butcher or deli for thin (but not shaved) slices of “Paris ham” for best results.
• Cheese. Classic Cordons Bleus call for a cheese that melts smoothly but holds its shape. Traditional recipes use Emmental or Gruyère—both are nutty, mildly sharp, and melt beautifully without becoming too runny. If you can’t find these, Swiss cheese or Jarlsberg are excellent substitutes. Avoid overly soft cheeses like brie or mozzarella, as they tend to leak out during cooking. Slices should be thick enough to stay in place, but not so bulky that they make rolling difficult.
• Egg, flour, breadcrumbs. These are the three ingredients we need for the breading. The outer crunch is what makes a Cordon Bleu so satisfying!
• Butter and oil. Once breaded, the stuffed chicken breasts are quickly pan fried in a mix of butter and oil. Butter provides a rich taste while the oil raises the cooking temperature, preventing the butter from burning and allowing the Cordons Bleus to crisp up beautifully.
• Parsley. I like to add a sprinkle of fresh parsley on the plate for freshness. 

Step-by-Step Instructions

1.Cut chicken breasts: Slice each chicken breast horizontally – most of the way through –  stopping just short of cutting them in half. The breast should open like a butterfly.

2. Pound the chicken breasts: Place them between two sheets of plastic wrap and pound gently to an even thickness.

3. Layer the Filling: Lay a slice of ham and cheese on each fillet. Roll the meat tightly.

4. Bread the Cordons Bleus: Dredge in flour, dip in beaten egg, then coat in breadcrumbs. For best results, chill the rolls for 15-20 minutes before cooking.

5. Cook: Pan-fry the cordons bleus in oil and butter until crisp and golden, and finish by baking in the oven until golden brown and cooked through.

Frequently Asked Questions

What’s the difference between a Cordon Bleu and Chicken Kiev?

Both are stuffed and breaded dishes, but chicken Kiev uses herbed butter instead of ham and cheese.

Can I use different cheese or meat?

Absolutely. Chicken is traditional in French recipes, but veal and pork are common too. As for the cheese, try Swiss cheese, Jarlsberg or even white Cheddar as more affordable options.

Can I freeze Cordon Bleu?

Yes! Cordon Bleu freezes well after being cooked and cooled. Wrap them tightly individual in plastic wrap and place in a Ziplock bag. To enjoy, thaw in the fridge overnight and warm back in the oven for 15-20 minutes at 350°F (180°C).

My cooking tips for perfect Chicken Cordon Bleu

• Pound the meat evenly. Use a meat mallet or a rolling pin to pound the meat to an even thickness (about ⅓ inch). This ensures even cooking and easier rolling.
• Seal the edges: When assembling and closing the cordons bleus, make sure you seal the edges well to prevent the cheese from oozing out. Leave a rim around the filling, fold the sides of the bottom part of the chicken breast over the filling before closing with the top part. Optional: You can also secure the ends with toothpicks or kitchen twine, and remove them after cooking.
• Double-dip for extra crunch: This is optional, but I love an extra crispy Cordon Bleu! For an extra crispy crust, dip in egg and breadcrumbs twice. This gives a thicker, golden coating after frying or baking.
• Chill before frying: After breading, refrigerate the Cordons Bleus for 15–20 minutes. I find this helps them hold their shape and prevents cheese from oozing out too much. I tested this with and without chilling, and the result is always best with this short chilling period.
• Use a meat thermometer: Here’s a recipe where a meat thermometer comes super handy! You need to cook the chicken until the internal temperature reaches 165°F (74°C) to ensure the meat is fully cooked but still juicy.
• Let rest before slicing: Allow the cooked Cordons Bleu to rest for 5 minutes before cutting. This helps the juices redistribute and prevents the cheese from spilling out too quickly.

Serving Suggestions

Cordons bleus are rich and flavorful, pair them with a classic French side like a Potato Gratin Dauphinois or lighter options like Green Beans Almondine, Ratatouille or a Classic Vegetable Tian. Personally, I love to serve them with a simple mixed green salad with Dijon Vinaigrette. The bright acidity of the vinaigrette cuts through the richness of the cheese and ham.

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

More French Chicken recipes you may like: 

• Classic French Coq Au Vin Rouge
• French Roast Chicken (Poulet Rôti)
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce
• French Chicken And Mushroom Pie

Chicken Cordon Bleu

Print Recipe

Serves: 2 Prep Time: 25 Minutes Cooking Time: 14 Minutes 14 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2 large chicken breasts
½ tsp salt
2 slices Paris ham
4 slices Hard Mountain cheese (Emmental or Gruyère)
1 large egg, room temperature
1/4 cup (30g) all-purpose flour
1/2 cup (60g) dried breadcrumbs, unseasoned
2 tbsp (28g) unsalted butter
1 tbsp (15ml) extra virgin olive oil
1 to 2 tbsp fresh parsley, stemmed and chopped

Instructions

1. Take the chicken breasts out of the fridge one hour before you start to allow to drop in temperature slightly. 
2. Place the chicken breasts on a clean working surface. Using a sharp knife, cut both of the chicken breasts horizontally most of the way through, stopping just short of cutting them in half. Open the chicken breasts out into a heart shape, cover them with plastic wrap and then, using a rolling pin, gently flatten the chicken by pounding it until it is roughly ⅓ inch thick. Salt chicken on both sides.
3. Remove plastic wrap, and place one slice of cheese, one slice of Paris ham and another slice of cheese on top onto one half of each chicken breast. Leave a ¼ in (0.6cm) rim all around; if needed cut or fold the cheese and ham so they fit nicely onto the breasts.
4. Fold one half of the chicken breast over the other half, press down lightly. Make sure you seal the edges well: to prevent the cheese from oozing out, fold the sides of the bottom part of the chicken breast over the filling before closing with the top part.
5. Prepare three shallow plates in front of you. Fill the first one with the 1/4 cup of flour. Break the egg into the second one and whisk it with a fork. Fill last plate with the ½ cup dried breadcrumbs.
6. Take one assembled chicken breast and roll it into the first bowl of flour, to coat it evenly on both sides. Coat it in the egg mixture and finally roll it into the breadcrumbs to coat evenly on both sides. Pass the chicken back into the egg mixture and back into the breadcrumbs for a second coating. Repeat with the second chicken breast. Place cordons bleus in the fridge for 15 minutes.
7. Pre-heat your oven to 350°F (180°C). Line up a baking sheet with parchment paper.
8. In a large frying pan, heat up the butter and olive oil on the lowish end of medium heat until the butter is melted and foaming. Place the cordons bleus into the pan and gently cook for 2 minutes. Flip on the other side and cook for 2 minutes. Carefully transfer the cordons bleus onto the prepared baking sheet and bake for 10 more minutes. The cordons bleus are ready when the chicken is cooked through (at 165°F/74°C)  and cheese starts to ooze out.
9. Take out of the oven and let rest for 5 minutes. Sprinkle with fresh parsley and serve. 

The post Chicken Cordon Bleu 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.

To recreate this at home, focus on using high-quality ingredients, and you’ll quickly understand why the French adore this salad so much.

What is a French Warm Goat Cheese Salad?

If you are a goat cheese lover like me, you’re in for a treat! Whenever I want a quick, satisfying lunch in the Spring or Summer and have some bread on hand, this is one of my go-to choices.

Warm Goat Cheese Salad (Salade de Chèvre Chaud) is a beloved classic found in French bistros across the country. This elegant salad features a bed of crisp lettuce, juicy tomatoes, salty lardons, and crunchy walnuts—all crowned by the pièce de résistance: warm, melty goat cheese toasts.

Some modern variations of this salad involve breading and frying the goat cheese. But the traditional and most widely served version keeps it simple with the cheese gently warmed atop slices of toasted bread. And this is my favourite version as well!

This salad is what we call in France, a salade composée—a French salad that is not tossed but carefully arranged on each plate for an elegant presentation. Unlike basic side salads, salades composées in France are designed to be satisfying – balancing proteins, carbs and fresh vegetables for a complete meal.

Interested in more Salades Composées recipes? Try my Classic Parisian Salad (Salade Parisienne), my Niçoise Salad and my Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise).

Ingredients you’ll need for a Warm Goat Cheese Salad

With simple ingredients, this is a great recipe to make at home to help bring a taste of France! Here is a run down of the ingredients you will need.

• Goat cheese. Choose a ripened goat cheese log or wheel, with a rind and a creamy center. Read more about the right goat cheese to pick in the chapter below.
• Fresh country bread or baguette. To make the goat cheese toasts, you need 6 slices of fresh crusty white bread. Country bread or baguette are traditionally used in France.
• Lardons or bacon. In France, we use “lardons” for this salad: thick, smoked bacon sliced into matchsticks. They are readily available in packages in all grocery stores. To make your own outside of France, cut bacon strips into ¼” (0.65cm) thick sticks
• Walnuts. A handful of toasted walnuts to add some crunch.
• Tomato. One large ripe tomato cut in wedges.
• Lettuce. Traditionally, we use Lettuce for this salad: Red Oak, Batavia, Romaine or Frisée are all great options here. I don’t recommend using Iceberg lettuce which is too crisp.
• Parsley. The plates are sprinkled with some fresh parsley at the end for color and freshness.
• French vinaigrette. This salad is dressed with a classic French vinaigrette. See this post for a complete run-down of how to make your own French vinaigrette.

Preparing the toasts with ripened goat cheese and fresh country bread.

Choosing the right goat cheese

Goat cheese takes center stage in this salad, so it’s worth investing in a high-quality one. But not just any good goat cheese! Let’s take a moment to see together which variety is best and why it makes all the difference.  

• Which goat cheese is best for a goat cheese salad?

For a classic French Warm Goat Cheese Salad (Salade de Chèvre Chaud), the best goat cheese to use is a ripened goat cheese, with a rind and a creamy center. It tastes more robust than fresh goat cheese and its creamy center melts beautifully while the outer rind keeps it from oozing out everywhere. Key!

Ripened goat cheeses are usually sold as logs that you can slice in large coins, or as “crottins” (small cylindrical shapes) that can be halved lengthwise. Both shapes are great for melting on toasts. I find that 60g of goat cheese (divided in 3 x 20g slices) is a good portion per person.

If you can only find a large wheel of goat cheese to slice in wedges, no problem. Just watch the toasts more carefully as they bake, so the creamy inside doesn’t ooze out too much.

• Where to shop for ripened goat cheese?

To buy the best quality ripened goat cheeses, I recommend going to a specialty cheese shop that offers artisanal and sometimes imported cheeses. This is where you find the best varieties!

Some French goat cheese names to look for:  

• Selles-sur-Cher: A goat cheese from Val de Loire which melts beautifully. Perfect for toasts!
• Crottin de Chavignol: One of most imported French goat cheeses with delicious nutty notes.
• Picodon: A stronger-flavored goat cheese from the South of France.
• Chabichou: A firmer goat cheese produced in Poitou, in western France.
• Pélardon: A small, delicate cheese from the Languedoc region, with a rich, tangy taste.

Also, most goat cheeses imported from France carry an AOP (Appellation d’Origine Protégée) seal, ensuring their authentic origin and exceptional quality. So even if you can’t find one of the 5 names above, try to get one with an AOP seal.

That said, most supermarkets in the US, like Whole Foods and Trader Joe’s, now carry a good selection of ripened goat cheeses, which are a touch more affordable. Look for some good-rated options like Bonne Bouche and Bijou crotins from Vermont Creamery and  Humboltd Fog from Cypress Grove.

• Can I use fresh goat cheese instead?

I know unpasteurized, ripened goat cheeses can be difficult to find outside of France. So as a substitute, yes, you can more easily find a soft, unripened goat cheese – labelled as “fresh” goat cheese. This one doesn’t have a rind nor a creamy inside, and has a more neutral taste.

Although not traditional, fresh logs work fine too here! You can easily spread a slice on the bread and grill it in the oven. The texture won’t get as melty as with ripened goat cheese, but it still tastes delicious.

Some brands I recommend in the US are Laura Chenel and Montchevre.

More Frequently Asked Questions

• Can this salad be prepared ahead of time?

Yes, absolutely, this is a great salad to prepare ahead. You can assemble the salad components onto the plates up to 2 hours before serving. Bake the goat cheese toasts, dress with vinaigrette and season to taste just before serving.

• What to serve this Warm Goat Cheese Salad with?

This salad is a whole balanced dish in itself, so it is meant to be served as a main. For starter, you can serve some French-style Deviled Eggs (Oeufs Mimosa) or a Cream of Cauliflower Soup. And for dessert, why not indulge in a Classic French Chocolate Mousse or a Classic French Strawberry Tart.

Notes & Substitutions

• Before popping the goat cheese toasts into the oven, I like to drizzle them with olive oil. Feel free to get creative—try pine nut oil, hazelnut oil, balsamic vinegar, or even a touch of honey for extra flavor!
• Instead of tomato wedges, you can use 6–8 cherry tomatoes per plate for a slightly sweeter bite.
• Once you’ve tried this warm goat cheese salad, don’t hesitate to switch things up! Blue cheese or brie make fantastic alternatives—just as delicious in their own way. Or why not make three toasts, each with a different cheese?

I hope you’ll enjoy this Warm Goat Cheese Salad (Salade de Chèvre Chaud) as much as I do! And if you have any questions, please leave a comment. 

French Warm Goat Cheese Salad (Salade de Chèvre Chaud)

Print Recipe

Serves: 2 Prep Time: 15 Minutes Cooking Time: 11 Minutes 11 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

5oz (120g) ripened goat cheese, cut in 6 x 20g slices
6 slices country bread or baguette
1 tbsp (15ml) extra virgin olive oil
¼ tsp freshly ground black pepper
3.5oz (100g) lardons or bacon strips, cut into matchsticks
1/3 cup (40g) walnuts, roughly chopped
1 large tomato
1/2 medium sized lettuce (Batavia, Romaine or Frisée)
1 tbsp fresh parsley
¼ cup French vinaigrette, for serving.

Instructions

1. Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a baking sheet with parchment paper.
2. In a frying pan, fry the lardons (or bacon strips, cut into matchsticks) for 5 minutes, until crisp. Set the lardons aside, without washing the pan. Add the chopped walnuts to the pan and warm them for 2 minutes until they smell toasty. Set aside.
3. Cut the tomato into wedges. Wash and dry the salad, plucking the leaves and hand-tearing them into large pieces.
4. Cut the goat cheese into 6 coins and place each onto its own slice of bread. Season with black pepper and top each toast with a drizzle of olive oil. Place toasts onto prepared baking sheet and bake for 10 minutes, finishing with 1 minute under the broiler.
5. Meanwhile, assemble the salad. Divide the salad pieces onto 2 salad plates. Top with equal parts of tomato wedges, cooked lardons and toasted walnuts. Sprinkle with fresh parsley and about 2 tablespoons of Vinaigrette on each plate.
6. Top with the goat cheese toasts right out of the oven, serve immediately.

The post French Warm Goat Cheese Salad (Salade de Chèvre Chaud) 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 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.

This is a delicious hand-held treat to be served for dessert or packed up to enjoy at a sunny picnic.  

Strawberries at my local market this month in Southern Brittany.

Spring in Brittany is celebrated for many reasons – with one of the top ones being the arrival of fresh, local strawberries!

Strawberry season is massive here, and you’ll often find many several meter long queues of people waiting to get their hands on a basket of these ruby red jewels.

I am of course very fond of strawberries and make it a point to enjoy this fleeting season as much as possible, by enjoying fresh, cooked and baked strawberries. Whenever I yearn for an elegant dessert, my go-to is the Classic French Strawberry Tart – it never disappoints. But for when I just want a quick and convenient treat, these oats bars are absolute winners.

Strawberry Oat Bars 

These strawberry oat bars are such a fun and delicious treat to make. The buttery crumble is made with a good amount of oats, which makes it perfectly crumbly. It is used as both the base and the topping of these bars, and is whipped up in just a few minutes.

For the filling, I make a quick strawberry “preserve” with fresh strawberries, sugar and cornstarch. Making the strawberry filling from scratch (vs. store-bought preserves or jam) really makes a difference here. This filling is a juicy, slightly tangy, less sweet and plenty more vibrant option than store-bought alternatives. It allows the strawberry flavors to shine beautifully. 

Ingredients you’ll need for these Strawberry Oat Bars

1. Flour. All-purpose flour is the way to go here.
2. A pinch of salt. To enhance the flavors. 
3. Oats. You can opt for quick or regular oats.
4. Sugar. I love to make this recipe with cane sugar, but brown sugar (light or dark) works great too.
5. Ginger powder. A pinch of ginger powder pairs very nicely with the buttery crumb and the tang of the strawberry filling.
6. Baking powder. One teaspoon of baking powder adds a little lift to the crumb.
7. Unsalted butter. I almost always prefer to use unsalted butter when baking to control the amount of salt in the recipe. The butter needs to be very cold and cubed. I like to cube the butter and pop it back into the fridge for about 30 minutes before using it, to ensure it is properly cold.
8. For the filling: strawberries, cornstarch and sugar. For these bars, we will make a quick strawberry filling over the stovetop made with strawberries, sugar and cornstarch. The mix boils for just a few minutes to become a liquid and then thickens just lightly. Don’t worry if you find the filling is too liquid when you pour it atop the bottom crust, it will cook more as it bakes and thickens significantly as it cools. Once completely cooled, the bars are cut in clean slices, and the filling won’t ooze out.

Frequently Asked Questions

Can I substitute your strawberry filling with already-made strawberry jam?

If strawberries aren’t in season, yes you can use strawberry jam for the filling. Although note the bars will be significantly sweeter.

If strawberries are in season, I highly recommend you take the extra 10 minutes to make this homemade filling. It is less sweet and sticky than jam, and allows the taste of the in-season strawberries shine more.

How long do these squares keep?

If you have any leftovers, pack the squares into an airtight container on the counter. They keep very well for up to 3 days.

Audrey’s Tips:

• This recipe is best made in a 9×9-in (22,8cm x22,8cm) baking dish.
• To guarantee the crumble top and base are crisp and chunky, I use very cold cubed butter (vs. melted butter). To blend the butter with the dry ingredients I like to use my hands to mix until just incorporated with pea-size bits of butter still visible. You can also opt for a pastry cutter or food processor.
• A good quality butter will go a long way: opt for a European butter with a higher fat content.
• Even though these oat bars are delicious to day of, I think they’re actually better the next day as the flavors blend and the two textures (crumble and filling) “merge” even better. 

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

More strawberry recipes you may like: 

• Classic French Strawberry Tart (Tarte Aux Fraises)
• Strawberry Flaugnarde 
• Strawberry Rhubarb Galette 
• Fresh Strawberry Moelleux Cake 
• Strawberry Charlotte Cake
• Strawberry Rhubarb Crisp 
• Strawberry Jam
• Classic French Fruit Tart (Tarte aux fruits frais)

Strawberry Oat Bars

Print Recipe

Serves: 9 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 6 voted )

Ingredients

For the filling:
10 ounces (300g) strawberries, hulled and sliced
1 tbsp (15g) cornstarch
¼ cup (50g) sugar
For the crust:
1 ½ cups (187.5g) all-purpose flour
1 ½ cups (135g) oats
⅔ cup (142g) cane sugar
½ tsp salt
¼ tsp ginger powder
1 tsp baking powder
1 ¾ sticks (200g) unsalted butter, cold and cubed

Instructions

Step 1 - Start by making the filling. In a medium saucepan, combine the strawberries, the cornstarch and sugar over medium heat. Bring to a boil and let boil for 5-7 minutes, stirring occasionally, until the consistency thickens and gets syrupy. Turn off the heat and reserve.

Preheat your oven to 350°F (180°C) with a rack in the middle. Line a 9x9in (22.8cm x22.8cm) baking dish with parchment paper.

Step 2 - In a large mixing bowl, mix together the flour, oats, cane sugar, salt, ginger powder and baking powder. Add the cubed butter and mix with your fingertips until you get a (very slightly moist) coarse crumb.

Step 3 - Sprinkle half of the crumbs into the prepared lined pan, and pat lightly with the palm of your hand to pack lightly. Pour the strawberry mixture over, making sure it covers the whole surface. Sprinkle the other half of the crumb mixture over the top.

Bake for 40 minutes, until golden on top. Remove from oven and let cool onto a cooling rack. When completely cool, remove carefully from the pan, unpeel parchment paper from the sides and cut into squares.

The post Strawberry Oat Bars (Carrés aux fraises) 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.