What is Tartiflette?

Tartiflette is the ultimate French mountain comfort food. It comes from Savoie, in the French Alps, and is a bubbling dish of sliced potatoes, smoky bacon (lardons), caramelized onions and white wine, all crowned with a whole wheel of Reblochon cheese that melts into a rich, creamy sauce.

It’s a surprisingly young dish. The name comes from tartifles, the Savoyard word for potatoes, and the modern recipe was popularized in the 1980s to promote Reblochon. But it draws on much older Alpine traditions of combining potatoes, cheese and cured pork to survive long mountain winters. Today it’s a staple of ski chalets and Christmas tables all over France.

Ingredients you need for Tartiflette

You only need a handful of simple ingredients for a real Tartiflette:

• Potatoes. Choose waxy or all-purpose varieties like Yukon Gold or Charlotte. They hold their shape while soaking up all that creamy sauce.
• Bacon (or lardons). Traditional Tartiflette uses smoky French lardons. Thick-cut smoked bacon sliced into matchsticks is the easiest substitute.
• Onions. Slowly cooked in the bacon fat until soft and golden, they add sweetness and balance the richness.
• Dry white wine. It brings acidity and depth. A Savoie white is ideal, but any dry, crisp white works. I recommend Sauvignon Blanc or Pinot Blanc. Don’t reach for cooking wine, but you shouldn’t necessarily reach for the a pricy bottle either.
• Garlic. Just a halved clove rubbed on the dish for a subtle aroma.
• Nutmeg, black pepper and salt. A pinch of freshly grated nutmeg is the little detail that makes it taste authentically French.
• Reblochon. This is the star of the dish! A soft, washed-rind Alpine cheese that melts into a creamy, nutty sauce. Can’t find it? Taleggio is my favorite substitute (see below).

What If I Can’t Find Reblochon?

Raw-milk Reblochon can’t be sold in many countries, though some shops carry a pasteurized version, so it’s worth asking your cheesemonger. If not, here’s what works, from best to good:

• Taleggio: this is my top pick! It’s a washed-rind Italian cheese with the same gentle funk and melting character.
• Raclette: it melts beautifully and has that Alpine flavor. Use it in slices in place of the rind-up wheel.
• Ripe Camembert or Brie: easy to find and creamy, but they have a milder taste.
• Port Salut or Morbier: gentle, melty options if you’re limited to a supermarket.

Always keep the rind on. It’s where much of Reblochon’s flavor comes from.

How to Make Tartiflette: Quick Step-by-Step

Here is a quick step-by-step instruction for how to make tartiflette. You can find the whole, detailed recipe with instructions and timing in the recipe card below.

Step 1:  Par-boil the potatoes. Cook peeled, cut potatoes in salted water for 8 to 10 minutes, until just tender. Drain well.

Step 2: Cook the bacon and onion. Sauté the bacon matchsticks until golden, add onions and cook until soft and golden. Season with salt, pepper and nutmeg. 

Step 3: Deglaze with wine. Pour in the white wine and let it reduce, scraping up the flavorful bits.

Step 4: Assemble the dish. Rub a baking dish with the halved garlic, layer the potatoes and onion + bacon mixture.

Step 5 : Top with cheese. Slice the Reblochon cheese in half horizontally and place it on top of the dish, rind side up.

Step 6: Bake until bubbling. Bake at 200°C (400°F) for 20 to 25 minutes until golden and melted.

What to serve Tartiflette with?

Tartiflette is very rich, so I recommend you keep the sides light, fresh and sharp:

• A crisp green salad with a French vinaigrette. This is the classic pairing and cuts through the cream and cheese.
• Cornichons and pickled onions, the traditional Alpine counterpoint.
• A dry white wine from Savoie (Apremont or Roussette) or an Alsace Pinot Blanc. A light red like Gamay also works.

My tips for the best Tartiflette

• Don’t overcook the potatoes in the first step. Slightly firm is perfect, as they will continue to cook and soften in the oven later.
• Choose waxy potatoes, like Charlotte or Yukon gold. You want them to keep their shape as they cook. Floury varieties like Russets fall apart.
• Use good bacon. Smoked French lardons are traditional. Thick-cut smoked bacon is the best substitute.
• Don’t skip the nutmeg or the garlic rub. They’re subtle but make it taste authentically French.
• Serve immediately. Tartiflette is at its gooiest straight out of the oven.

Make ahead: Assemble up to step 6 without the cheese, cover and refrigerate for up to 24 hours. Add the cheese just before baking and add 5 to 10 minutes to the time. Leftovers keep 3 days in the fridge. Reheat covered at 180°C (350°F) for about 15 minutes.

Frequently Asked Questions

Is Tartiflette the same as gratin dauphinois?

Not quite. Both are creamy French potato bakes, but Gratin Dauphinois (sometimes refered to as Dauphinoises Poatoes) uses cream and no cheese, while Tartiflette gets its creaminess from melted cheese. A Tartiflette is also richer, made with bacon, onions and wine.

Can I make Tartiflette without wine?

Yes, you can replace the wine with chicken stock. In the case, I’d also add a squeeze of lemon juice for acidity.

What does Reblochon taste like?

Good question! Reblochon cheese is mild, nutty, creamy and slightly fruity, with a soft, washed rind and a hint of barnyard funk.

Where can I buy Reblochon?

Try a good cheese shop, specialty grocers or online cheese retailers. Ask for a pasteurized version if raw-milk cheese isn’t available where you live.

Can I freeze Tartiflette? 

I don’t recommend freezing this dish. The potatoes turn grainy and the cheese loses its texture. But you can keep leftovers in the fridge for up to 3 days.

Traditional Tartiflette Recipe

Print Recipe

Serves: 6-8 Prep Time: 15 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 ½ lbs (1.2kg) waxy potatoes (ie. Yukon Gold, Charlotte or similar; about 6 to 7 medium)
1 tsp salt, for the potato water
9oz bacon (9 strips/about 250g), sliced into ¼” (0.65cm) thick matchsticks
3 large onions, peeled and sliced in half-rounds
½ cup (125ml) dry white wine, dry
1 garlic clove, peeled and cut in half
¼ tsp black pepper
¼ tsp salt
¼ tsp grated nutmeg
1 (450g) wheel of Reblochon (or substitute: Taleggio, Raclette, Camembert)

Instructions

1. Prepare the potatoes. Peel and cut the potatoes into large coins (a touch less than 1/4" thick). Place them in a large pot, cover with cold water, add 1 tsp salt and bring to a boil. Simmer for 8 to 10 minutes, until just tender when pierced with a knife. They will finish cooking in the oven, so don't let them go mushy. Drain well.
2. Preheat the oven to 200°C (400°F).
3. Cook the bacon and onions. In a large skillet over medium heat, cook the bacon for 5 to 7 minutes until golden but not crisp. Add the onions to the bacon and cook over medium-low heat for 12 to 15 minutes, stirring often, until soft and golden. Season with salt, pepper and nutmeg.
4. Deglaze. Pour in the white wine and scrape up the browned bits. Simmer for 3 to 4 minutes until the wine has mostly reduced.
5. Prep the dish. Rub the cut sides of the garlic clove all over the inside of a 2-liter (about 9x13") baking dish.
6. Assemble. Transfer half of the potatoes into the dish. Top with half of the bacon-onion mix. Top with the remaining half of the potatoes and press slightly with your hands to make sure it’s somewhat compact. Top with remaining half of the bacon-onion mix.
7. Add the cheese. Slice the Reblochon in half horizontally to make two thin rounds. Place both halves on top, rind side up, covering the surface. (Alternatively, you cut the cheese into slices and arrange them in a layer.)
8. Bake for 20 to 25 minutes, until the cheese is melted, bubbling and golden in spots. Let it rest for 5 minutes, then serve piping hot.

The post Traditional Tartiflette Recipe appeared first on Pardon Your French.

So, today, I’m inviting you to grab a sweater and cook our way through it! Here’s my selection from the blog of the 12 french recipes you should make this Fall: from a buttery onion quiche starter to an invisible apple cake that (literally) disappears before your eyes.

Bon appétit! 

Starter

Caramelized Onion Tart. This is a Fall classic from the Alsace Region, with a buttery, crisp crust and a rich caramelized-onion custard filling – so good! This works as an easy elegant opener, a light lunch, or a full dinner with a salad on the side.

Make the recipe

Soups

Split Pea Bacon Soup. Known as “Potage Saint-Germain”, this soup is a french bistro classic that’s hearty enough for a full dinner. The mix of smoky bacon and cozy, smooth split peas makes it perfect for chilly evenings.

Make the recipe

French Onion Soup.This is my recipe for the classic onion soup made the traditional french way. No shortcuts. Slowly caramelized onions, a rich red wine and beef broth, and a bubbling Gruyère-topped crouton crust. A bistro classic everyone’s craving comes fall! 

Make the recipe

Mains

Pork Chops with Apples and Cider Sauce. This recipe is an easy one-pan dish of plump pork chops, caramelized apples and creamy cider sauce. Pork + Apples + Cider = unmistakably Breton! 

Make the recipe

Chicken Chasseur. This is the classic French “Hunter’s style” chicken, made with mushrooms in a tomato-white wine sauce, and finished with butter. If you love mushrooms (like me), this recipe is for you! 

Make the recipe

Chicken in Creamy Mushroom Sauce. Known as “Poulet à la Forestière”, this dish includes pan-fried chicken, braised in white wine, finished with a rich mushroom-and-crème-fraîche sauce. The creamy counterpart to the Chicken Chasseur above – and one of my husband’s favorite recipes! 

Make the recipe

Braised Pork Loin with Prunes (Porc aux pruneaux). A dish I grew up with here in Brittany. This is a whole pork loin, slow-braised in white wine with sweet onions and melt-in-your-mouth prunes. It’s syrupy, sweet-salty, and elegant enough for a holiday table.

Make the recipe

French Style Cottage Pie (Hachis Parmentier). This French version of a cottage pie features seasoned ground beef under a blanket of buttery mashed potato, baked until golden. This is pure French comfort food!

Make the recipe

Sides

Red Kuri Squash Blue Cheese Gratin. This is one of my favorite side dishes for fall, made with layers of tender “potimarron” (red kuri squash), tangy blue cheese, crème fraîche, walnuts and pumpkin seeds. A great Thanksgiving-side alternative. 

Make the recipe

Desserts

Invisible Apple Cake (Gâteau Invisible aux Pommes). This cake is so unique, made with paper-thin apple slices “disappearing” into a custardy batter as it bakes. It’s delicious, deceptively simple and visually striking! 

Make the recipe

Apple Cinnamon Galette. This galette (or “tarte rustique” as we say in France) has all the flavors of an apple pie, but with half the fuss: a flaky, free-form butter crust folded over crisp apples. No pie dish required.

Make the recipe

Classic French Pear Cake. Because pear deserves its moment too, not just apple or pumpkin! This french cake is loaded with pears and lightly flavored with almond extract. So delicious! 

Make the recipe

Let me know in the comments if you try one or more recipes from this selection! I’d love to hear your thoughts. You can also subscribe to my newsletter A Table in France for more seasonal recipes as I publish them through fall.

The post 12 French recipes to make this Fall appeared first on Pardon Your French.

If you’ve only ever had a classic beef stew, take this as your sign to try its more elegant, creamy French cousin!

What is Blanquette de Veau?

Blanquette de Veau is a French veal stew built around a pale, creamy sauce rather than a dark, browned one. The name comes from “blanc”, meaning white; “blanquette” roughly translates to “little white one,” a nod to how light and delicate the finished dish looks.

That paleness isn’t an accident: the veal is gently poached in stock from the very start, never seared, so no browning ever enters the pot. The meat is then reserved on the side, and the broth is bolstered with a white roux (butter and flour) and enriched with white crème fraiche and egg yolk, before returning the meat to the stew.

This is what sets it apart from other French classics like Beef Bourguignon, Lamb Navarin or Chicken Fricassée, which all begin by browning the meat in butter before they braise.

What veal cut is best for Blanquette? (with my tips for American shoppers)

The traditional French recipe calls for a mix of three cuts of: épaule (shoulder), flanchet (flank/breast), and collier (neck). These are combined on purpose: the shoulder gives you tender bites, while the flank and neck are fattier and full of connective tissue that melts into the poaching liquid and makes the stock (and eventually the sauce) richer and silkier.

Here’s how to find the equivalents at a US grocery store or butcher counter:

• Shoulder (épaule): The easiest one. Look for “veal shoulder roast” or already-cubed “veal stew meat”. Most grocery stores carry this.
• Breast (flanchet): Veal breast is the closest match. It’s fattier and more gelatinous than shoulder, so it’s worth asking for even if it’s not on the shelf. Most butchers can cut it on request.
• Neck (collier):  I think this is the hardest to track down in a regular supermarket. A specialty or ethnic butcher will usually have it, or you can order it online from a source like D’Artagnan or Marx Foods.

This step is optional, but you can also throw in a bone marrow. As it melts into the poaching liquid, it adds even more richness and depth of flavor.

In comparison to beef, veal is more fine-grained and has a more delicate texture and flavor, which makes it perfect for being cooked “en Blanquette”. No matter which cut you choose, slice the veal into 2-inch chunks – no smaller, as the cubes will shrink slightly as they cook.

The simplified version: if a three-cut mix feels like too much of a hunt, veal shoulder alone (or pre-cut “veal stew meat”) works perfectly well on its own.  you’ll just get a slightly less rich stock. Adding even a little veal breast into the mix noticeably improves the sauce’s body.

One thing to avoid: don’t reach for veal cutlets or scaloppine. Those are lean, quick-cooking cuts meant for pan-searing, and they’ll turn dry and stringy after an hour and a half of simmering.

Butcher tip: if the French names draw a blank stare, just ask for “veal for stew” or “veal for blanquette”: most butchers will know to combine a leaner cut with a fattier one.

How to make Blanquette de Veau (step by step)

Making Blanquette de Veau involves 4 simple steps. Here’s a quick overview before you get started. For the full ingredient list and detailed instructions, see the recipe card below.

Step 1 – Poach the veal and vegetables to make stock. 2-inch chunks of veal, vegetables (carrots, leek, clove-studded onion, garlic, celery) and aromatics (thyme, bay leaves) are slow-simmered in water with white wine and lemon juice for about 1 ½ hours, until the veal is fork-tender. Skim off any foam that rises to the top: this is what keeps your stock clean. 

When the meat and veggies are tender, remove them from the liquid and chop veggies. Strain the liquid and reserve: this is your stock to build the sauce. 

Step 2 – Sauté the mushrooms. While the veal cooks, sauté the mushrooms separately. This extra step gives the mushrooms more flavor and a better texture. Adding them directly to the broth can leave them bland and rubbery.

Step 3 – Make the creamy sauce. Make a roux with butter and flour, and whisk slowly into the prepared stock to build your Blanquette sauce. Add in crème fraiche, lemon juice and egg yolk to make it rich and creamy.

Traditionally, the egg-and-cream liaison is added at the very end, after the meat and vegetables are returned to the sauce. I prefer to add it before: I find it easier to incorporate evenly and gives me more control over the consistency of the sauce.

Step 4 – Bring everything together. Return meat, vegetables and cooked mushrooms to the sauce. Gently warm everything together.

Tips for the best Blanquette de Veau

• Choose a mix of cuts (shoulder, flank, neck) for the best texture. In my experience, shoulder alone can turn stringy.
• Don’t cut the veggies (carrots, leeks) too big at first. They will simmer for 1 ½ hrs, so small cuts risk turning mushy. Keep large pieces and cut them into bite-size parts once cooked (before returning to the sauce).
• Slow simmer not boiled. When poaching the meat and veggies for about 1-hour 1/2, you should never reach a boiling point. Always keep the heat low and gentle, so the meat cooks slowly and turns tender – not rubbery.
• Skim thoroughly during poaching. Use a slotted spoon or small mesh sieve to skim the top of the simmering stock and discard of rendered fat and brown bits. This one step is the difference between a restaurant-pale sauce and a murky one.
• Strain the stock before making the sauce. A finely strained stock creates a smoother, more refined sauce and removes any small pieces of vegetables or aromatics.
• Never let the sauce boil after adding the cream and egg yolks (the liaison), or it will curdle or split. Always keep the heat low and gentle.
• Don’t forget the lemon. A final touch of lemon juice brings brightness to the creamy sauce and keeps the dish from feeling too rich.

What to serve with blanquette de veau

A Blanquette de Veau is traditionally served with steamed white rice in French restaurants. I sometimes like to serve it with boiled potatoes, which soak up the sauce beautifully. Green beans or a simple green salad on the side is always nice through the richness. Of course, your favorite crunchy loaf of bread always goes well!

Make-ahead tips

If you’re serving Blanquette de Veau for guests, most of the work can be done the day before:

• Poach the veal and vegetables for 1½ hours. Cool and refrigerate them, along with the strained stock. The flavors actually improve overnight.
• Sauté the mushrooms and refrigerate them separately.
• Just before serving, make the roux and creamy sauce, then add the egg-and-cream liaison.
• Gently reheat everything together in the sauce until warmed through.

Storage and reheating

Store in an airtight container in the fridge for up to 3 days. Reheat very gently over low heat, stirring often, and never let it boil. I don’t recommend freezing once the egg-yolk liaison has been added, as the sauce can separate on thawing.

Frequently Asked Questions

What does “blanquette” mean?

“Blanquette” translates to “little white one,” referring to the pale color of the sauce — the meat is poached rather than browned, which keeps everything light.

What’s the best cut of veal for blanquette?

A mix of shoulder, flank, and neck gives the best balance of tenderness and flavor. Shoulder alone works too, but the mix produces a richer stock.

What’s the difference between blanquette and fricassée?

Fricassée starts by browning the meat in butter before braising; blanquette poaches the meat from the start, which is why its sauce stays so pale.

Can I freeze blanquette de veau?

The poached veal and stock freeze well on their own. I’d avoid freezing after the egg-yolk liaison has been added, as it can separate when reheated.

Can I substitute chicken for veal?

Yes, this same method is the base for blanquette de volaille (chicken blanquette), a common and equally classic variation.

I hope you’ll enjoy this Blanquette de Veau recipe as much as I do. If you have any questions, feel free to leave a comment and I’ll be happy to reply! Bon appétit! 

Blanquette de Veau (Classic French Veal Stew in White Sauce)

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 2 Hours 2 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the veal & veggies:
2.6 lb (1.2 kg) veal (shoulder, flank, and/or neck), cut into 2–2½ inch (5–6 cm) cubes
1 tsp salt
1 cup (250 ml) dry white wine
About 6 cups (1.5L quarts) cold water
4 carrots, peeled and cut in half
1 leek, white part only, cut in 3
1 onion studded with 5 cloves (spice)
1 small celery stalk, with leaves
4 garlic cloves, whole and peeled
4-5 bay leaves
4-5 thyme branches
1 lemon, juiced
Salt and pepper

For the garnish:
10½ oz (300 g) button mushrooms
1 tbsp butter, for cooking

For the white sauce:
4 tbsp / ½ stick (60 g) butter
½ cup (60 g) flour
¼ tsp freshly grated nutmeg
¾ cup + 1 tbsp / about 7 fl oz (20 cl) heavy cream or crème fraîche
2 egg yolks
2 tbsp (30ml) lemon juice
Salt and pepper

Garnish:
Chives, chopped
Lemon zest (optional)

Instructions

1. Poach the veal. One hour before cooking, remove the veal from the refrigerator, season with salt, and let it sit at room temperature. Place the veal cubes in a large pot and add the carrots, leek, celery, clove-studded onion, garlic cloves, bay leaves, thyme, lemon juice, salt, and pepper. Add the white wine and about 6 cups (1.5 L) of water, or just enough to cover the veal and vegetables. Cover the pot and bring to a gentle simmer over low heat. Once simmering, cook for about 1½ hours, or until the veal is fork-tender. As it cooks, occasionally skim off and discard any foam or impurities that rise to the surface.
2. Cook the mushrooms. While the veal simmers, sauté the mushrooms in butter over medium-high heat until tender and golden. Set aside.
3. Strain and reserve. Once the veal is tender, remove the meat and vegetables with a slotted spoon. Chop the carrots and leeks into bite-size pieces, and set aside, covered, to keep warm. Discard of the onion, thyme and bay leaves. Strain the poaching liquid through a fine mesh sieve, and reserve: this is your stock for the sauce.
4. Make the roux. In a clean Dutch-oven or large heavy-bottom skillet, melt the butter over medium heat. Whisk in the flour and nutmeg, and cook for 1–2 minutes, stirring constantly, without letting it color: you want a pale, blond roux.
5. Build the sauce. Gradually whisk in the reserved poaching liquid, one ladleful at a time, until the sauce is smooth and velvety. Simmer gently for 10–15 minutes, stirring occasionally, until thickened. Cue for thickness: Dip a spoon into the sauce and run your finger across the back. The sauce should coat the spoon evenly and hold a clear line where your finger passes through.
6. Add the liaison. In a small bowl, whisk the egg yolks with the cream and the 2 tablespoons of lemon juice. Temper this mixture by whisking in a ladle of the hot sauce, then pour it back into the pot. Cook gently over low heat, stirring constantly, until the sauce thickens slightly: do not let it boil, or the yolks will curdle. Taste sauce and adjust seasoning if needed, with salt and pepper.
7. Bring it together. Return the veal, carrots, and mushrooms to the sauce. Warm through gently for a few minutes without ever boiling.
8. Garnish and serve. For serving, ladle blanquette into serving bowls with white rice or boiled potatoes and garnished with chopped chive and lemon zest (optional). 

 

The post Blanquette de Veau (Classic French Veal Stew in White Sauce) appeared first on Pardon Your French.

There’s no mixer required, no fancy technique, and no long ingredient list. You just need a good whisk, one bowl, and about ten minutes of hands-on time before it’s in the oven.

What makes this the “classic” version?

There are many versions of gâteau au yaourt, but they all share the same bones: yogurt, sugar, flour, oil (not butter), and eggs. Traditionally, you take the empty yogurt pot itself and use it to measure everything else (more on that below).  That’s where the cake gets its French nickname as a “no-measure” cake.

For this recipe, I’ve translated that traditional yogurt pot ratio into standard cups and grams, so you can make it with the tools already in your kitchen.

The cake bakes up moist and tender, with a fine, close crumb – closer to a pound cake than a fluffy American layer cake I’d say. The cake has a little tang from the yogurt and is only lightly sweet, which is very much the point: it’s meant to be a snacking cake, not a dessert-table showstopper.

I bake mine in a 9×5-inch loaf pan for the classic “French goûter” (afternoon snack) shape, though a round 8- or 9-inch cake pan works just as well.

Ingredients for this Classic French Yogurt Cake

• Plain whole-milk yogurt. The heart of the recipe, and where the cake gets its moisture and gentle tang. I recommend you use plain, whole-milk yogurt (ideally, not Greek, not Skyr, not low-fat). The extra fat and moisture make a real difference here.
• Eggs. Two large eggs give the cake its structure and lift. Bring them to room temperature so they incorporate smoothly.
• Sugar. Just enough to sweeten without tipping the cake into “dessert” territory. This is a lightly sweet, everyday cake.
• Neutral oil. Vegetable, canola or sunflower oil, rather than butter. This is what keeps the crumb so moist for days, and it’s part of what makes the batter so quick to mix (no creaming, no melting and cooling butter).
• Vanilla extract. The classic flavoring component.
• All-purpose flour, baking powder and salt. Standard pantry staples that give the cake its rise and structure.

The Traditional Yogurt-Pot Method

If you want to try baking this the way it’s done in French kitchens, here’s the classic ratio, using an empty 125g yogurt container itself as your only measuring tool:

2 pots plain yogurt : 2 pots sugar : 3 pots flour : 1 pot oil, plus 2 eggs, 1 packet (about 2 ½ tsp) baking powder, a pinch of salt and a splash of vanilla.

It’s not precise, but that’s exactly the charm of it, and it’s genuinely how most French families still make this cake today. For your first attempt, I’d recommend following the measured recipe below; once you’ve got a feel for the batter, the pot method is a fun (and very French) way to make it from memory.

My Best Tips for a Classic French Yogurt Cake

• Don’t overmix the batter. Stir just until the flour disappears. Overmixing develops gluten and makes the crumb tough instead of tender.
• Room-temperature ingredients matter. Cold eggs and yogurt won’t emulsify as smoothly with the oil, which can leave you with a slightly denser cake.
• Check for doneness early. Ovens vary, so start checking with a toothpick a few minutes before the recipe’s minimum bake time.
• Let it cool before slicing. The crumb continues to set as it cools, so resist cutting into it warm if you want clean slices.
• It’s even better the next day. Like most yogurt and pound cakes, the flavor and texture improve slightly after an overnight rest.

A few ways to serve it

Serve it plain with a cup of coffee or tea, the way it’s most often eaten in France, or dust the top with powdered sugar for a little polish. It’s also lovely with a spoonful of strawberry jam, a dollop of crème fraîche, or fresh berries on the side. For a weekend brunch spread, slice it alongside my French Almond Croissants or serve it toasted with butter the next day.

Ways to flavor & vary this cake

Once you’ve got the base recipe down, it’s endlessly adaptable. This is genuinely the starting point for most of the yogurt cakes on this site. A few of my favorite variations:

• Fresh Peach Yogurt Cake – sliced peaches and warm spices, for summer.
• Orange Yogurt Cake – bright citrus, brushed with an orange-honey glaze.
• Lemon Poppy Seed French Yogurt Loaf – zesty, with a honey-lemon syrup soak.
• Blueberry Lemon Yogurt Loaf – bursting with berries, late-summer perfect.
• Poached Pear Vanilla Yogurt Cake – cozy and autumnal, with a pretty pear pattern on top.

You can also stir in chocolate chips, swap the vanilla extract for orange flower extract, or fold in a handful of fresh berries right into the batter.

Frequently Asked Questions

What’s the difference between French yogurt cake and American cake?

French yogurt cake is denser and less sweet than a typical American layer cake, with a tighter, more tender crumb closer to a pound cake than a fluffy sponge. It isn’t frosted or filled:  it’s meant to be an everyday snacking cake, not a special-occasion dessert.

Can I use Greek yogurt instead of regular yogurt?

You can, but the texture will be a little denser and less tangy, since Greek yogurt has less moisture and a different acidity. If that’s what you have, it will still work,  just know the crumb will be slightly tighter than with regular plain yogurt.

Can I use flavored yogurt?

Yes, vanilla or lemon-flavored yogurt work well and add a subtle extra layer of flavor. Just avoid yogurts with fruit chunks or a lot of added liquid, which can throw off the batter’s texture.

Do I have to use oil, or can I use butter?

I recommend sticking to oil, which is traditional for this recipe.

Can I bake this in a different pan?

Yes. A 9×5-inch (22.8×12.7 cm) loaf pan is my go-to for the classic shape, but an 8- or 9-inch round cake pan works just as well. Start checking for doneness about 7-8 minutes earlier, since a wider pan bakes faster than a narrow loaf.

How do I store it, and can I freeze it?

Store it covered at room temperature for up to 3-4 days, or in the fridge for up to a week. To freeze, wrap it tightly (whole or in individual slices) and freeze for up to 2 months; thaw at room temperature before serving.

Why did my cake sink or not rise properly?

This is almost always old baking powder or a slightly underbaked center. Check your baking powder’s freshness, and make sure a toothpick comes out fully clean from the center before pulling the cake from the oven.

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

• Classic French Pound Cake (Quatre-Quarts)
• Fresh Peach Yogurt Cake
• Orange Yogurt Cake
• Lemon Poppy Seed French Yogurt Loaf
• French Magic Cake (Gâteau Magique)
• Invisible Apple Cake (Gâteau invisible aux pommes)
• Classic French Chocolate Moelleux Cake

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

Classic French Yogurt Cake (Gâteau au Yaourt)

Print Recipe

Serves: 8-10 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 5 voted )

Ingredients

1 cup (250g/2 yogurt pots) plain yogurt
1 cup (200g/2 yogurt pots) sugar
2 large eggs, at room temperature
½ cup (60ml/1 yogurt pot) neutral oil (ie. Canola)
1 tsp vanilla extract
1 ½ cup (190g/3 yogurt pots) all-purpose flour
½ tsp salt
2 ½ tsp baking powder

Instructions

1. Line a 9x5" cake pan with parchment paper. Pre-heat your oven to 350°F (180°C) with a rack in the middle.
2. In a large mixing bowl, whisk together the yogurt and sugar. Whisk in the eggs, and then the oil and vanilla extract. Stop when just smooth.
3. In a separate bowl, sift together the flour, salt and baking powder. Add the dry ingredients to the wet ingredients and whisk together until just incorporated.
4. Pour the batter into the prepared pan and bake for 40 minutes, or until lightly golden on top and a knife inserted in the middle of the cake comes out clean.
5. Transfer onto a cooling rack, wait about 10 minutes before unmoulding.

The post Classic French Yogurt Cake (Gâteau au Yaourt) appeared first on Pardon Your French.

Audrey’s Note

The quatre-quarts is one of the first cakes I ever learned to make, and it’s stayed one of my most-baked ever since. In French, “quatre-quarts” simply means “four quarters”: a reference to the fact that all four ingredients (butter, sugar, eggs, flour) weigh exactly the same. You just weigh your eggs, and match that same weight with the other three. 

It’s the French answer to what English speakers call a pound cake, and it’s a cake you’ll find in nearly every region of France in some form or another – usually sliced thick and served with nothing more than a cup of coffee.

This is the classic, unadorned version: the one I’d hand to someone who’s never made a French cake before. It’s dense but not heavy, richly buttery, with a fine, tender crumb and a deeply golden crust. Eat it plain, dust it with powdered sugar, or use it as the base for something more.

If you’re after a dressed-up version, don’t miss my Breton Pound Cake with Berries and Whipped Cream – same family of cake, made with salted butter and topped with fresh berries and cream.

Bon appétit ! 

What makes this the “classic” version?

There are almost as many versions of quatre-quarts as there are French households that make it. This one sticks to the most traditional, widely-made form: standard unsalted butter (rather than the sea-salted “beurre salé” used in Brittany) and a touch of vanilla extract for warmth. 

This classic recipe is built around 3 eggs, weighing 150g in total. Should your eggs vary in weight, you can adjust the quantities of flour, butter, and sugar accordingly to match the egg weight accurately. Traditionally baked in a loaf pan for optimal results, this cake is a delightful snack on its own but also serves as a versatile base for various toppings.

Children often enjoy it adorned with hazelnut chocolate spread for a delightful after-school treat. It retains its moisture for 2 to 3 days; beyond this, when it becomes slightly drier, it is ideal for transforming into trifles.

Why You’ll Love This Classic French Pound Cake

• Just 4 ingredients, in equal weight — no special shopping list required.
• No baking powder or leavening agents to get wrong.
• A fine, tender crumb with a deeply golden, buttery crust.
• Keeps and freezes beautifully, so it’s ideal for make-ahead baking.
• A blank canvas: eat it plain, dressed up, or toasted.

Ingredients for this Classic French Pound Cake

Note: this recipe is based on 3 large eggs weighing 150g. If your eggs weigh more or less, adjust the other ingredients to match.

• • Eggs. The starting point for the whole recipe: weigh your eggs (out of the shell) first, since every other ingredient is measured to match that weight exactly. As in all my recipes, I offer here gram and cups measurements, but I highly recommend using a scale to weigh your ingredients for this recipe in particular. 
  • Butter. Unsalted, melted and cooled slightly before using. This is the classic, non-Breton version, so we skip the sea-salted butter here in favor of a more neutral, everyday base.
  • Sugar. Granulated sugar is traditional and keeps the crumb tender.
  • Flour. All-purpose flour, sifted, gives the cake its structure without weighing it down.
  • Vanilla extract. Not strictly traditional, but a small addition that rounds out the flavor. 
  • Salt. Just a pinch, to balance the sweetness. 

My Best Tips for a Classic French Pound Cake

Here are a few more tips before you start baking.

• Weigh your ingredients, don’t measure by cups. This cake lives and dies by the equal-weight ratio, so a kitchen scale isn’t optional here.
• Bring everything to room temperature. Cold eggs won’t whip up with as much air, and cold butter won’t emulsify smoothly into the batter.
• Don’t skip the resting time. Like most pound cakes, this one is actually better the next day, once the crumb has had time to settle. Bake it a day ahead if you can.
• Know your doneness cues. A deep golden crust and a clean toothpick from the center are what you’re after. Because the cake is dense, tent it loosely with foil in the last 15 minutes if it’s browning too fast.
• It keeps and freezes beautifully. Wrapped tightly, it’ll keep at room temperature for 4-5 days, and it freezes well for up to 2 months.

A few ways to serve it

Sliced thick with coffee or tea is the classic move, but this cake is a blank canvas: toast a slice and butter it, dust it with powdered sugar, add a spoonful of jam or chocolate hazelnut spread (try my homemade version!), or turn day-old slices into French toast. For a fruit-and-cream version, head to my Breton Pound Cake with Berries and Whipped Cream.

Frequently Asked Questions

What’s the difference between quatre-quarts and American pound cake?

They’re close cousins. Both are traditionally built on a 1:1:1:1 ratio of butter, sugar, eggs and flour. The French name literally means “four quarters,” referring to that equal split. The main differences tend to be technique (quatre-quarts often whips the egg whites separately for a slightly lighter crumb) and flavoring (vanilla, citrus zest, or rum are common in French versions).

Can I use salted butter instead of unsalted?

Yes, salted butter is actually the traditional choice in Brittany, where this cake is especially popular (see my Breton version for that variation). If you use salted butter here, just skip the pinch of added salt.

Why did my pound cake sink in the middle?

This usually means it was slightly underbaked, or the oven door was opened too early while the crumb was still setting. Give it the full bake time and check doneness with a toothpick before removing it — if the top is browning too fast but the center isn’t set, tent it with foil and keep baking rather than pulling it early.

Can I freeze this cake?

Yes. Wrap it tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature, still wrapped, for a few hours before serving.

Can I bake this in a different pan?

A 9×5-inch loaf pan is standard, but a round or square 8-inch cake pan works too — just check for doneness a few minutes earlier, since a wider pan bakes faster than a narrow loaf.

Do I need a stand mixer?

Not necessarily, a hand mixer or even a whisk and some elbow grease will work fine. The one step where a mixer genuinely helps is whipping the egg whites to firm peaks.

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

• Breton Pound Cake with Berries and Whipped Cream
• Breton Pound Cake with Caramelized Apples
• French Magic Cake (Gâteau Magique)
• Chocolate Vanilla Marble Cake (Gâteau marbré)
• Classic French Pear Cake
• Lemon Poppy Seed French Yogurt Loaf
• Classic French Apple Cake

Classic French Pound Cake (Quatre-Quarts)

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

3 large eggs (150g)
2/3 cup (150g) unsalted butter, melted and cooled
3/4 cup (150g) sugar
1 tsp vanilla extract (optional)
1 1/4 cups (150g) all-purpose flour, sifted
1/2 tsp salt, divided

Instructions

1. Preheat your oven to 350°F (180°C). Butter and flour a 9x5-inch ( 30.5 x 12.5cm) loaf pan (or line with parchment).
2. Separate the egg yolks from the whites
3.  In a large bowl, whisk the egg yolks and sugar together until pale and slightly thickened, about 2 minutes.
4. Whisk in the cooled melted butter and vanilla extract, if using.
5. Switch to a spatula and gently fold in the flour and 1/4 teaspoon salt, mixing just until just incorporated. 
6. In a separate, clean bowl, whisk the egg whites with a 1/4 teaspoon salt, until firm peaks form.
7. Fold a spoonful of the whipped whites into the batter to loosen it, then gently fold in the rest in two additions, being careful not to deflate them.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 45-55 minutes, until deeply golden and a toothpick inserted in the center comes out clean. Tent with foil if it browns too quickly.
10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes...

This recipe is based on 3 large eggs weighing 150g. If your eggs weigh more or less, adjust the other ingredients to match.

The post Classic French Pound Cake (Quatre-Quarts) appeared first on Pardon Your French.

I grew up here, on the rugged Atlantic coast of western France, in a region known for its salted butter, its dairy, its seafood, and its deep-rooted Celtic identity (yes, Brittany has more in common with Ireland and Cornwall than with the South of France). Bretons are fiercely proud of their food, and once you try it, you’ll understand why.

This is a roundup of the Breton recipes I grew up eating and still cook today: rustic, comforting, generous with butter, and completely different from the “classic French” food most Americans expect. Let’s dig in.

Jump to: Starters ·  Mains · Sweets

Breton Starters & Sides

Sardine & White Bean Cakes (Croquettes de Sardines)

A Breton twist on classic fish cakes, made with salty sardines, creamy white beans, and fresh herbs. Crispy on the outside, soft in the middle. This is a fun, coastal-inspired appetizer or light lunch.

Make the recipe

Sardine Rillettes

In Brittany, sardines are a way of life: fresh from the harbor, enjoyed from a tin, or made into the region’s beloved sardine rillettes. This delicious spread is ideal for apéro and a nutritious snack in its own right.

Make the recipe

Creamy Roasted Cauliflower Soup

Cauliflower shows up constantly in Breton cooking, and this soup is one of the best ways to enjoy it. Roasting the whole head first gives the soup incredible depth and a naturally thick, velvety texture.

Make the recipe

Cauliflower Gratin (Gratin de Choufleur)

Another Breton cauliflower staple: tender florets baked under a blanket of cheese and cream. Humble ingredients, maximum comfort.

Make the recipe

Breton Mains

Kig Ha Farz (Breton Stew with Buckwheat Dumplings)

If there’s one dish that defines Breton cooking, it’s this one. Kig Ha Farz is a hearty stew of mixed meats and vegetables, served with farz — dense buckwheat dumplings boiled right in the broth — and finished with lipig, a sauce of shallots caramelized in salted butter. It doesn’t get more Breton than this. As we say here: Kalon Digor!

Make the recipe

Braised Pork Loin with Prunes (Porc aux pruneaux)

A rustic, deeply flavorful dish that braises pork shanks low and slow in amber beer with shallots and spices, until they’re fall-off-the-bone tender. Hearty enough for a winter dinner, elegant enough for guests.

Make the recipe

Pork Chops with Apples & Cider

Pork, apples, and cider — three pillars of Breton cooking, since Brittany is famous for both its orchards and its pig farms. The pork chops simmer in a cider-spiked cream sauce for a dish that’s sweet, savory, and very much a Sunday-dinner staple in Breton homes.

Make the recipe

Breton Baking & Sweets

French Crêpes (the Authentic Breton Method)

Crêpes are originally from Brittany, not the rest of France – and here in Brittany, crêperies are everywhere. This is my family recipe, made the traditional way, with notes on how to get them “kraz” (crispy), the way most Bretons actually eat them.

Make the recipe

Sablé Breton (French Salted Butter Cookies)

The cookie that defined my childhood. Crispy, buttery, and made with Brittany’s famous high-quality salted butter, sablés are sold in every grocery store and bakery across the region — usually in those iconic tin boxes covered in illustrations of Breton life.

Make the recipe

Quatre-Quarts aux Pommes (Breton Pound Cake with apples)

Known as “four-quarters” because it’s made of equal parts flour, butter, sugar, and eggs, this simple snacking cake is a Brittany original that’s since spread across all of France. Not too sweet, dense enough to eat with your hands — a true Breton classic.

Make the recipe

Skillet Caramelized Apple Cake (Michon aux Pommes)

One of my favorite apple desserts from home: a flan-like cake studded with clusters of caramelized apples, made with — of course — a generous amount of salted butter. Rustic, simple, and bursting with flavor.

Make the recipe

Apple Jelly

This simple, no-waste apple jelly recipe uses whole apples – cores and peels included – to make a sweet, juicy tasting and colorfully translucent preserve.

Make the recipe

Two More Breton Classics (straight from my cookbook)

Some of the most iconic Breton recipes are so special to me that I saved them for my cookbook, Rustic French Cooking Made Easy:

• Kouign-Amann : the legendary Breton pastry, made of laminated dough folded with layers of salted butter and sugar, then caramelized until the edges turn deeply crisp and golden. It’s often called “the fattiest pastry in Europe,” and once you taste it, you’ll understand why it’s worth every bit of butter.
• Far Breton : a custardy baked dessert from Brittany, somewhere between a flan and a cake, traditionally studded with prunes. It’s a humble, comforting dessert that Breton families have been making for generations, and one of the recipes closest to my heart.

You’ll find both recipes, along with dozens of other rustic, regional French dishes, in Rustic French Cooking Made Easy. Pick up a copy if you’d like to bring even more of Brittany into your kitchen.

Brittany isn’t the France you see on postcards, and that’s exactly why I love sharing it with you. No berets, no Eiffel Tower – just salted butter, buckwheat, cider, and a coastline that shapes everything we eat. I hope this roundup gives you a real taste of home.

Kenavo, and bon appétit!

More recipe roundups to explore on the blog:

• Classic Provençal Recipes To Try
• Easy French Apple Recipes
• French Soups for the cold season
• 15 Easy French Recipes for Beginners
• 15 French Chicken Recipes for Weeknight Dinners
• Classic French Salad Recipes

The post 12 traditional Brittany recipes you need to try appeared first on Pardon Your French.

Why You’ll Love This Strawberry Basil Galette

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

Ingredients for this Strawberry Basil Galette

For the Galette crust

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

For the filling

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

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

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

My best tips for a strawberry Galette:

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

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

Galette FAQs:

Can you make galette dough ahead of time?

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

Why is my strawberry galette watery?

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

Can I use frozen strawberries?

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

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

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

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

Strawberry Basil Galette

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

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

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

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

1 egg yolk + 1 tablespoon of milk

Instructions

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

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

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

What Is Provençal Pork Stew?

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

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

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

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

Why You’ll Love This Dish

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

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

Ingredients You’ll Need for This Provençal Pork Stew

This dish is all about simple ingredients that work together.

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

Step-by-Step Instructions

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

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

Cooking Tips for the Best Provençal Pork

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

Frequently Asked Questions

What makes it “Provençal”?

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

Can I use a different cut of pork?

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

Can I skip the white wine?

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

How do I store leftovers?

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

Can I freeze this stew?

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

More Rustic French stews to try

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

Easy Provençal Pork Stew

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

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

Instructions

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

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

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

What Are Palmier Cookies?

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

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

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

Why You’ll Love This Palmier Cookies Recipe

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

Ingredients for Palmier Cookies

You only need three simple ingredients:

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

Best puff pastry to use

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

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

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

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

Tips for Perfect Palmier Cookies

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

Variations of Palmier Cookies

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

 How to Store Palmier Cookies

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

Can you freeze them?

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

Frequently Asked Questions

Can I use homemade puff pastry?

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

Why are my palmiers not crispy?

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

Can I make palmier cookies ahead of time?

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

Are elephant ear cookies the same as palmiers?

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

More Easy French Desserts to Try

If you love this recipe, you might also enjoy:

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

Easy Palmier Cookies Recipe

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

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

Instructions

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

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

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

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

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

Easy French Starters

French Carrot Salad (Carottes Rapées)

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

Make the recipe

French Cucumber Salad

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

Make the recipe

French Lentil Soup

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

Make the recipe

French-Style Green Bean Potato Salad

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

Make the recipe

Easy French Mains

Chicken Fricassée

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

Make the recipe

Quiche Lorraine

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

Make the recipe

Ham & Butter Pasta (Coquillettes au Jambon)

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

Make the recipe

40-Cloves Garlic Chicken

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

Make the recipe

Easy French Sides

Ratatouille

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

Make the recipe

Provençal Eggplant Tomato Gratin

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

Make the recipe

Easy French Breakfast & Snacks

French Crêpes

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

Make the recipe

Easy French Desserts

French Apple Cake

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

Make the recipe

Cherry Clafoutis

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

Make the recipe

Chocolate Mousse

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

Make the recipe

Classic French Chocolate Moelleux Cake

Make the recipe

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

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

Bon appétit!

More recipe round-ups to explore on the blog: 

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

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