dijon mustard

If you love cozy comfort food with a touch of French flair, this is the one. This Creamy Chicken and Leek Pot Pie features a combination of creamy leeks, tender chicken, a creamy Dijon-spiked sauce and flaky puff pastry: pure heaven in a dish! The recipe is simple, practical, and can easily be made ahead — perfect for family dinners, Sunday suppers, or using up leftover roast chicken.

This French Egg Salad is a beloved bistro classic—simple, elegant and full of character. Unlike the richer, mayo-heavy American version, this egg salad is lighter and brighter, with generous chunks of tender eggs, crunchy cornichons, briny capers and a handful of fresh herbs that brings everything to life. Whether you’re making lunch for yourself or feeding a crowd, this recipe delivers big flavor with very little fuss.

Deviled eggs seem to be a favorite at any party… and for good reason! This popular French version, known as “Oeufs Mimosa”, presents hard-boiled eggs cut in half and stuffed with a rich and creamy filling of egg yolks, mayonnaise, Dijon mustard and fresh herbs for classic French flavor. Read along for another fun French twist that explains the “Mimosa” name.

“Artichauts Vinaigrette” is likely the simplest, yet most delicious way to enjoy globe artichokes: simply boiled and eaten leaf after leaf dipped in a tangy vinaigrette. This staple starter is a French favorite, especially in my home region of Brittany where artichokes are plentiful. This is a classic recipe that is quick, easy and fun to eat too, as you work your way to the tender heart of the artichoke.

This savory Tomato Mustard Tart is a classic Summer recipe that French home cooks love to make every year when tomatoes are in season. It features a buttery puff pastry, with in-season ripe tomatoes, a sprinkle of grated cheese and a heavy smear of Dijon Mustard at the bottom. There are a number of variations to this classic Summer dish, including some with ham, anchovies, olives, etc… But if you ask me, this basic one is simply wonderful as is.