Golden, crispy chicken thighs slowly simmer in a bright, lemony white wine sauce with sweet onions, fragrant thyme, and briny green olives. This French-inspired chicken braise is effortlessly cozy, yet elegant – perfect for a relaxed weeknight or a dinner that feels just a little special.

Why You’ll Love This French Lemon Chicken Recipe

• Classic French technique: This recipe is a great introduction to the searing and braising technique to achieve crispy seared chicken with a silky, aromatic braise.
• Balanced flavors: I love how the bright, tangy lemon offsets the richness of the chicken.
• Effortless elegance: Like many French recipes, this looks gourmet but is surprisingly easy to make.
• Family-friendly: This is a great recipe for dinner parties or a cozy weeknight meal.

Ingredients you’ll need

• Lemons. We need two whole, fresh lemons for this recipe. Because we’re using everything (peel included), I recommend purchasing organic ones (no pesticides in the skin). Regular yellow lemons work perfectly. Meyer lemons (sweeter and less bitter) work wonderfully as well.
• Chicken thighs. We use 8 plump, bone-in, skin-on chicken thighs. Do not remove the skin – this gives so much flavor to the sauce. If you really don’t want to each the skin, simply remove it when it’s all cooked (in your plate).
• Salt & Pepper. Simple seasonings to enhance the flavor of the chicken.
• Butter & Olive oil. I like to use a mix of butter and oil when searing chicken. The butter adds rich flavor and helps create a beautifully crispy, golden crust, while the oil raises the smoke point so you can cook at a higher heat without burning the butter.
• Onions, Garlic & Ginger. They create the base of the sauce.
• Dried thyme. It adds a nice earthiness and classic French flavor.
• Flour. A tablespoon of all-purpose flour helps thicken the sauce.
• White wine. We’re using a good-quality dry white wine here; you don’t need to necessarily reach for a pricy bottle, but I don’t recommend you use a cooking wine (too acidic). Use wine you’d actually enjoy drinking. It doesn’t have to be fancy, but if it tastes “off” in the glass, it won’t magically improve in the pot. I recommend using a dry, crisp, unoaked white wine to bring bright acidity without overpowering the dish. My recommendations are Sauvignon Blanc (zippy citrus and herbal notes) and Pinot Grigio / Pinot Gris (light and clean with subtle fruit).
• Chicken Stock. Ideally use low-sodium chicken stock.
• Green Olives. They’re added near the end, to add delicious, tender bursts of brininess.

How to make Lemon Chicken Tighs (Step by Step)

1. Start by blanching lemons twice: Boil the two whole lemons, drain; repeat. This step of blanching is essential to mellow the bitterness of the lemons. Cool, slice in large wedges and remove seeds.
2. Sear the chicken: Brown chicken skin-side down in oil and butter for about 10–12 min. Flip, cook 8–10 min. Take the time to reach a crisp, golden skin.
3. Sauté: Cook onions with salt (7–8 min). Add garlic & ginger (1 min). Stir in thyme & flour.
   

   

4. Deglaze: Add white wine, simmer 2–3 min. Stir in stock.
5. Braise: Return chicken + lemons. Simmer partially covered 45–60 min.
6. Finish: Add olives; simmer 15–20 min until glossy. Adjust seasoning, if needed. 

Tips for success

• Blanch the lemons twice before slicing and adding to the braise. This removes excess bitterness while keeping the citrus aroma.
• Pat the chicken dry before searing. Dry skin = golden, crispy perfection.
• Salt the chicken in advance. I recommend you salt your chicken beforehand (30 minutes to 1 hour before), to allow the salt to penetrate the meat. If you’re interested in knowing more about how salt is used to build and enhance flavor in food (especially for meats), I recommend the book Salt, Fat, Acid, Heat by Samin Nosrat.
• Deglaze with care. Deglaze the pan with wine after searing the chicken to lift those browned bits (flavor gold!). And then reduce the wine slightly before adding stock to intensify the flavor.
• Braise low and slow. Gentle simmering keeps the chicken tender; boiling toughens it.

Frequently Asked Questions

Can I use boneless chicken?

I always recommend using bone-in chicken pieces because they stay juicier and develop deeper flavor. However, boneless thighs will work. You’ll need to reduce cooking time a bit.

Can I omit the white wine from this recipe?

I don’t recommend omitting the white wine, as this will change the flavor of the dish too much. And if you are worried about the alcohol, know that cooking the wine generally cooks out most, if not all of the alcohol.

Can I make this dish ahead of time?

Absolutely. This dish reheats beautifully. In fact, I find the flavors deepen overnight. You can make it up to 2 days in advance. Let it cool completely, chill in the fridge, and reheat on the stovetop on the lowest setting until warmed through. 

Storing tips

• To refrigerate: If you have any leftovers, simply store them in an airtight container in the refrigerator for up to 3 days.

• To freeze: Ensure the dish is cooled completely, and then placed in an airtight and freezer friendly container. To use, allow to thaw overnight in the fridge, then reheat ideally on a stovetop over medium-low heat until ready to serve.

I hope you’ll love this Chicken thighs with lemon & white wine recipe as much as I do! If you have any questions, please feel free to leave a comment.

If you love comforting, french-style chicken dishes, you will enjoy my round up of French Chicken Recipes for Weeknight Meals. 

French Lemon Chicken Thighs in White Wine Sauce

Print Recipe

Serves: 4-6 Prep Time: 20 Minutes Cooking Time: 1 Hour 25 Minutes 1 Hour 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2 whole organic lemons
8 bone-in, skin-on chicken thighs (about 2½–3 lb / 1.1–1.4 kg total)
1 tsp (5 g) fine sea salt
1 tsp freshly ground black pepper
1 tbsp (14 g) unsalted butter
1 tbsp (15 ml) extra-virgin olive oil
2 large yellow onions, thinly sliced (about 1 lb / 450 g total)
4 garlic cloves, minced
10g fresh ginger, finely chopped
½ tsp dried thyme (or 2–3 sprigs fresh thyme)
1 tbsp (8 g) all-purpose flour
1 cup (240 ml) dry white wine
2 cups (500 ml) chicken stock, preferably low sodium
2 oz (60 g) green olives, pitted (about ½ cup)

Instructions

1. About 30 minutes to 1 hour before cooking, remove the chicken from the refrigerator. Pat dry thoroughly and season generously on all sides with salt and pepper. Let it rest on the counter; this ensures even cooking and crispier skin.
2. Blanch the lemons. Place the whole lemons in a medium saucepan and cover with cold water. Bring to a boil, then drain. Repeat the process once more. This double blanching removes excess bitterness while preserving the fragrant citrus flavor. Let the lemons cool slightly, trim the ends, and slice into thin wedges. Remove any visible seeds. Set aside.
3. In a large, heavy skillet or Dutch oven, heat the olive oil and butter over medium heat. When the butter is foaming, place the chicken thighs skin-side down. Cook undisturbed for 10–12 minutes, until the skin is deeply golden and crisp. Flip and cook for another 8–10 minutes. Transfer the chicken to a plate. Do not wipe out the pan, as those browned bits are flavor gold.
4. In the same skillet, add the sliced onions with a small pinch of salt. Cook for 7–8 minutes until softened and lightly translucent (but not browned). Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the thyme and flour, stirring to coat everything evenly. Pour in the white wine first, scraping up the browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to cook off the alcohol slightly. Then add the chicken stock and stir until smooth.
5. Return the chicken to the skillet, nestling it into the sauce. Tuck the lemon slices around the chicken. Bring to a gentle simmer, cover partially, and cook on low heat for about 45–60 minutes. The chicken should be very tender and the sauce lightly thickened.
6. Uncover and stir in the green olives. Continue simmering for 15–20 minutes, until the sauce reduces to a glossy, spoon-coating consistency.
7. Taste and adjust seasoning if needed (salt, pepper). 
8. Serve hot over fluffy rice, couscous, or buttered egg noodles.

The post French Lemon Chicken Thighs in White Wine Sauce appeared first on Pardon Your French.

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.

What is a French Magic Cake (Gâteau Magique)?

I have always loved the magic of baking. There’s something incredible about mixing simple ingredients and, with the help of heat, transforming them into something entirely new—different tastes, textures, and colors. It’s pure science, yet every time a cake comes out of my oven, it still feels like a little bit of magic. And this Magic Cake proves just that.

Known as Gâteau Magique in French, this delightful cake is made from a single batter that—like magic—separates into three distinct layers as it bakes: a dense flan base, a creamy custard center, and a light sponge cake top. See? Magic. This definitely reminds me of the Antillean coconut flan that also separates magically.

Gâteau Magique originates from the Charentes region, in the southwest of France. Its roots trace back to a rustic dessert called Millasson (or sometimes Millas), traditionally made with millet flour. Unlike other regional French flans, Millasson stood out for its use of whipped egg whites folded in at the end—creating two distinct layers: a firm flan base and a delicate sponge top.

Over time, the recipe evolved. As it was adapted to use all-purpose wheat flour, a luscious custard layer emerged between the flan and sponge. Thus, the modern Gâteau Magique was born. Today, it’s a beloved treat across France and a must-know recipe for any fan of French baking.

How are the 3 layers created?

During its baking, the batter of a Magic Cake separates into 3 layers with different textures: a thick, flan-like base, a creamy center and a sponge cake layer on top. These distinct three layers form naturally thanks to a gentle, low-and-slow bake—no fancy ingredients or complicated techniques required.

While most cakes bake at 350°F (180°C), this one bakes at 160°C (320°F). The lower oven temperature slows down the setting of the cake’s structure, allowing the batter to gradually warm. As it bakes, the starch sinks to create a dense base, while the airy egg white bubbles rise to form a light, fluffy top. Sandwiched in-between is a smooth, custard-like middle layer.

Ingredients needed

An ultra-easy cake to make, the magic cake is quick to prepare (in 15–20 minutes), then it bakes for 55 minutes at 160°C (320°F) and is enjoyed after chilling in the fridge. Here are the ingredients you need for this recipe.

• Eggs. You need 4 large eggs for this cake, with egg yolks and whites separated. Make sure they are at room temperature: it’s always easier and faster to whip room-temperature egg whites.
• Sugar. White sugar is the way to go. Don’t lower the sugar quantity – you need it for structure to create the cake layer on top.
• Lemon zest. It adds a nice bright flavor to the cake.
• Butter. Salted or unsalted butter both work. The butter needs to be melted and cooled when you whisk it in the batter. Plan ahead: melt the butter 15 minutes before, and let it cool on your counter while you gather your ingredients.
• Milk. You can use either 2% or whole milk here. Avoid using skim or lactose-free milk.
• Orange blossom water. This flavors the cake subtly. If you aren’t a fan of orange blossom, just use 1 tablespoon of water instead.
• Vanilla extract. It complements the citrusy flavors beautifully!
• Flour. All-purpose flour is the way to go.

Bakings tips for a perfect Magic Cake

Magic cake is more forgiving than it seems, I assure you! Here are a few key instructions to help you achieve those beautifully distinct layers.

• Choose the right pan
  A round baking pan, ideally spring-form, between 8-in (20.3cm) and 9-in (22.9cm) in diameter, works best. This size helps create clearly defined layers when sliced. I also like to line my pan with parchment paper: this makes it easier to remove this delicate cake from the pan.
• Add the milk gradually
  To avoid a lumpy batter, add the milk a splash at a time. Mix well between each addition. Once about half is incorporated smoothly, you can safely pour in the rest.
• Whip egg whites to a firm peak
  Whip the egg whites until firm peaks form. It’s important that no yolk gets into the whites, or they won’t whip correctly.
• Be gentle with the egg whites
  The whipped egg whites should be folded in at the very end, and only lightly. When folding the egg whites into the batter, don’t overmix. Let some large lumps of foam float on the surface, which forms the spongy top layer during baking.
• Bake slowly and evenly
  For the magic to happen, the cake needs slow and gentle baking. A conventional oven (without a fan) is best to avoid baking too quickly. If using a fan-forced oven, reduce the temperature by about 18°F (or 10°C).
• Know when it’s done
  The cake is ready when the center is still slightly wobbly—like a soft custard—when you gently jiggle the pan. In my oven, the cake bakes in 55 minutes, but every oven is different. So, I recommend setting your timer for 50 minutes, and then keeping an eye on the cake.
• Cool completely before serving
  Let the cake cool at room temperature for at least an hour, then refrigerate it for another four hours before slicing. This allows the custard to set fully and results in cleaner slices. It tastes best when thoroughly chilled, and even better if made a day in advance so the flavors can deepen.

Frequently Asked Questions

How long does a Magic Cake keep?

Magic Cake keeps well in the fridge for up to 3 days. I don’t recommend freezing it as this would alter the texture too much.

I hope you’ll enjoy this French Magic Cake (Gâteau Magique) as much as I do! And if you have any questions, please leave a comment. 

More French Cake recipes to try: 

• Classic French Apple Cake 
• Gâteau Basque (Basque Cake filled with pastry cream)
• French Chocolate Moelleux Cake 
• French-Style Fruit Cake (Cake Aux Fruits Confits)
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chestnut Cream Cake (Gâteau Ardéchois)
• French Walnut Coffee Cake (Gâteau Grenoblois)
• Apple Breton Pound Cake (Quatre-Quarts aux Pommes)
• Plum Moelleux Cake

French Magic Cake (Gâteau Magique)

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 28 voted )

Ingredients

4 large eggs, at room temperature, yolks and whites divided
1 cup + 2 tbsp (225g) white sugar
½ tsp freshly grated lemon zest
1/2 cup (125g) butter, melted and cooled
2 cups (500 ml) milk (2% or whole), at room temperature
1 tbsp (15ml) orange blossom water (or just water)
1 tsp vanilla extract
1 cup (125g) all-purpose flour

Instructions

1. Pre-heat your oven to 320°F (160°C) with a rack in the middle. Line an 8-in (20.3cm) to 9-in (22.9cm) circular springform pan with parchment paper.
2. Separate the egg whites and egg yolks, in two different large mixing bowls.
3. In a small bowl, combine the sugar with the lemon zest and rub with your fingers so the zest releases moisture and the sugar becomes slightly moist.
4. Add the sugar to the egg yolk and whisk until pale and foamy. Slowly whisk in the melted butter, orange blossom extract (or water) and vanilla extract.
5. Sprinkle the flour on top of the batter, and whisk until just incorporated. Finally, slowly add the milk and whisk until you get a thin pancake-like batter.
6. In the separate bowl, beat the egg whites until you reach a firm peak. With a spatula, fold about ¼ or less of the egg whites into the batter. Fold gently and stop mixing when almost all incorporated, but not quite yet. Add another ¼ of the egg whites and continue folding all the whites in until all the egg whites are in the batter, but you still want visible chunks of egg whites floating atop.
7. Pour the batter into the prepared pan. Bake for 55 minutes to 1 hour. Transfer onto a cooling rack. Let cool completely before transferring into the fridge for at least 4 hours.
8. Take out of fridge, remove from pan and unpeel parchment paper. Cut clean slices to expose the 3 layers and serve.

The post French Magic Cake (Gâteau Magique) appeared first on Pardon Your French.

What are French Sablé cookies?

If you’ve been following my recipes on this blog for a while, you’re probably no stranger to “Sablés”. These delicate, crumbly shortbread cookies are staples in France and an absolute favorite of mine!

The word “sablé” translates to “sandy” in French, which aptly describes the texture of these cookies due to their high butter content. Sablé cookies are typically made with just a few simple ingredients: flour, butter (lots!), sugar, and sometimes eggs or simply egg yolks. Their most famous variations include the Salted Butter Sablés from Brittany, but you’ll find them made with countless flavor twists throughout various French regions.

Just like shortbreads in America, sable cookies are staples in a French kitchen. Most people almost always have a box or two of sablés in their pantry to serve in case of surprise guests at coffee time. They are beloved for their rich buttery flavor and melt-in-your-mouth texture, making them a popular treat for tea or coffee time in France and beyond.

Lemon Poppy Seed Sablé Cookies

This lemon poppy seed variation is quite popular, and lovely for any season, I think. I love the freshness from the lemon and the earthiness from the poppy seeds – combined with the buttery notes I always yearn for in a sablé cookie.

After making this recipe countless times, I can also tell you that these cookies taste even better after a day or two spent in an airtight container. Time allows the flavors to meld and the sandy texture to develop as well.

Ingredients for these lemon poppy seed sable cookies

This sablé cookie recipe is relatively easy and requires staple pantry ingredients, along with lemon and poppy seeds. To shape the sablé cookies, you need a rolling pin and a cookie cutter (choose the shape you prefer!). Here is a detailed look of the ingredients you need. 

1. Flour. All-purpose flour is the way to go to create the proper “sandy” texture. Any other type of flour (whole wheat, gluten-free) will alter the texture.
2. Sugar. I prefer to use plain old white sugar for making sablé cookies.
3. A pinch of salt. To enhance all the flavors.
4. Poppy seeds. A healthy dose of poppy seeds yields delicious flavor and texture to these sablés.
5. Butter. Make you sure you use unsalted butter that is very cold. 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.
6. Lemon. You will need the zest from one whole lemon and 1 tablespoon (15ml) of fresh lemon juice. Because we are using the zest, I recommend using an organic lemon.
7. Egg. You’ll need one egg for the dough to come together. Make sure the egg is at room temperature so it integrates nicely into the other ingredients.

Frequently Asked Questions

How to store these Lemon Poppy Seed Sablés

• Once completely cooled, you can store the sablés in an airtight container for up to 2 weeks. I think they tend to get better and better every day that passes, as their flavors blend and develop.
• These sablés also freeze very well. Place them in an airtight container in the freezer for up to 3 months.

Audrey’s tips:

• A good quality butter will go a long way when making sablé cookies, since the buttery taste is so prevalent. Ideally opt for a European butter with a higher fat content.
• Do not overmix the dough, stop when the ingredients are just combined. The less you mix the dough, the more delicate in texture the sablés will be. On the opposite end, the more you mix, the tougher the sablés will be. 
• I used a round scalloped cooking cutter here, but any shape works.

I hope you’ll love this Lemon Poppy Seed Sablé cookie recipe as much as I do! If you have any questions, please leave a comment. 

More French cookie recipes to try: 

• Buckweat Sablé cookies with Chocolate
• Thin Spiced Almond Cookies (Pains d’Amandes)
• Cocoa and Almond Thumbprint Cookies (Linzele)
• Buckwheat Chocolate Chip Cookies with Sea Salt 
• Breton Salted Butter Sables
• Chocolate chip cookies with fleur de sel 
• Butter Sables from Alsace (Butterbredele)

Lemon Poppy Seed Sablé Cookies

Print Recipe

Serves: 16 Prep Time: 20 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

2 cups (250g) all-purpose flour
½ cup (100g) sugar
½ tsp salt
3 tbsp (26g) poppy seeds
1/2 cup (1 stick/113g) unsalted butter, cold and cubed
The zest from 1 lemon
1 tbsp (15ml) lemon juice
1 large egg, at room temperature

Instructions

Step 1 - In a large mixing bowl, whisk together the flour, sugar, salt and poppy seeds. Add the cubed butter, lemon zest and juice, and mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible.

Step 2 - Add the egg and combine until the dough comes together into a ball. Wrap in plastic film and chill for 30 minutes.

Step 3 - After the 30 minutes, unwrap the dough and place it onto a lightly floured surface.

Line a baking sheet with parchment paper. Pre-heat your oven to 350°F (180°C).

Step 4 - Roll the dough until it is ½-inch thick (1.27cm) and cut out circles with a cookie cutter. 

Step 5 - Transfer the sablés onto the paper-lined baking sheets, at least 1½ inches (3.8 cm) apart. If the dough is a little sticky, you may need a spatula to delicately unpeel the sablés from the working surface.  With a fork, poke little holes in each cookie. 

Bake for 12 minutes, until the edges of the sablé cookies turn lightly golden. Take out of the oven and let cool on the baking sheet for 2 minutes, then transfer the sablés to a cooling rack.

Remember, these get better by the day!

The post Lemon Poppy Seed Sablé Cookies appeared first on Pardon Your French.

This delightful dish is on the table in just 20 minutes, making the most of asparagus season.

What is a Grenobloise sauce?

A Grenobloise sauce, as its name suggests, is a specialty hailing from the French town of Grenoble. This classic French sauce is made of brown butter, lemon, capers, fresh parsley and croutons.

It is a buttery and tangy sauce that is often served with white fish (sole, skate fish, cod or salmon), seafood (scallops, shrimps) and to spruce up seasonal white asparagus – one of my favorite ways to enjoy it!

Making brown butter (beurre-noisette)

Known in French as “beurre-noisette”, brown butter is one of the key components of a Grenobloise sauce. So, let’s take a moment to discuss it… 

Brown butter is melted butter, with an improved flavor brought on by gently cooking it until it reaches a golden-brown color. Used regularly in both French cooking (sauces, etc.) and baking (financiers, madeleines, etc.), brown butter gives delectable nutty flavors to any recipe. It’s important you take the time to make brown butter properly for this recipe. Do not skip this step, you won’t regret it. 

For the butter, try and find a European-style one with a higher fat content than typical US/Canadian butters. 

How to make brown-butter (beurre-noisette)

1. In a small saucepan, melt your butter over medium-low heat, whisking frequently. Once all melted, the butter will start to simmer and foam. This takes 3-4 minutes. 
2. Eventually the butter will stop foaming. Keep a close eye on it and watch for golden specks to form at the bottom of the pan. Smell the butter for nutty aromas. This should take about 4-5 minutes.
3. Remove from the heat and pour the butter into a cold bowl to stop the cooking process. For this Grenobloise sauce, instead of pouring the butter into a bowl, cold lemon juice is added to the pan, which stops the cooking process as well.

Be careful, as it’s easy to go from brown-butter to burnt-butter. If you think you’ve over-cooked or burned the butter, do not overthink it. Dump it and start again. Burnt butter is terrible for your health and tastes just as bad.

White asparagus at my local farmers’ market in Brittany, France.

How to store (uncooked) asparagus?

I think asparagus always taste better when you cook them the day you buy them. Asparagus are indeed a flowering plant, which are quite delicate and more impacted by passing time than your regular vegetable.

If you are not planning on cooking your asparagus the day you buy them, you can always store them just like cut flowers. Cut off one inch from the bottoms and place the stems in a large glass or vase, with water at the bottom. For optimum storage, cover the tops with a small plastic bag and place in the fridge.

For more details on how to store asparagus so they stay fresh and crisp, I recommend this article from the blog Foolproof living. It gives instructions for short-term storage (1-2 days) and long-term storage (up to 5 days).

How to peel asparagus?

The first step to enjoying asparagus, either green or white, is to peel them. Especially for white asparagus which are very fibrous. Peeling them is a must!

To do so, use a vegetable peeler and remove the peel starting from the base of the tip to the bottom of the spear. The asparagus head remains untouched.

White asparagus are usually thick and strong enough that you don’t need to worry about breaking them. For thinner green asparagus, you can place the asparagus over your hand to support them while peeling and make sure they won’t break.

Can I prepare this dish ahead of time?

To save time, you can prepare and cook the asparagus hours ahead and simply let the asparagus rest covered in a plate. Before serving, you can prepare the Grenobloise sauce and then place it over top your asparagus. The sauce should not be made in advance.

How to store leftovers?  

After making and enjoying White Asparagus à la Grenobloise– if you have any leftovers – you can store them in the refrigerator.

Let the dish cool completely and store it in an airtight container in the fridge for up to 3 days. Enjoy leftovers cold or reheat your portions in the microwave.

Notes:

• Use Organic Lemons. Because we are using zest from the peels, I recommend to use organic lemons which are pesticide free.
• Curly or flat parsley both work well for a Grenobloise sauce.

I hope you’ll love this White Asparagus à la Grenobloise recipe as much as I do! If you have any questions, please leave a comment. 

More French starter recipes you may like: 

• Green asparagus with Gribiche Sauce 
• Classic French Salmon Rillettes
• Roasted Red Pepper Dip (Poivronade) 
• French Cheese Puffs (Gougeres)
• Leeks with Dijon Shallots Vinaigrettes (Poireaux Vinaigrette) 
• French-Style Potato Salad 

White Asparagus à la Grenobloise

Print Recipe

Serves: 4 Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

About 20 white asparagus
¼ tsp salt
1/3 cup (76g) unsalted butter
1/2 cup cubed day-old bread, such as a baguette, or any French or Italian crusty loaf
¼ tsp salt
1 lemon, zested and juiced
5 tbsp (about 37.5g) mini capers
6-7 sprigs curly parsley, stemmed and chopped.
¼ tsp freshly ground black pepper 

Instructions

Step 1 – Peel the asparagus using a vegetable peeler (see above instructions) and snap the woody ends off the base (about 2 inches).

Step 2 - Add the asparagus to a pan of boiling water with salt. Simmer for 10-12 minutes.

Step 3 – In the meantime, prepare the Grenobloise sauce. Drain the capers and set aside on a paper towel.

Step 4 – Cut the bread into small cubes. Heat up a large frying pan over medium-heat up with 1 ½ tbsp (20g) butter, the bread and salt. When the butter starts sizzling, continue cooking, stirring frequently, until the bread cubs are golden, about 3 to 5 minutes. Remove from the pan. The croutons will crisp up as they cool.

Step 5 – Add the rest of the butter to the pan, on medium-heat. When it turns “noisette” (see instructions above in the article), turn off the heat and add the lemon juice, zest, capers and parsley. Stir.

Step 6 – Drain the asparagus and place them onto a serving dish. Pour the butter and lemon sauce over top and sprinkle with the croutons. Season with black pepper and serve immediately.

The post White Asparagus à la Grenobloise appeared first on Pardon Your French.

I am stepping away from my love of butter today to share with you this staple cake recipe in my kitchen – a Lemon Olive Oil Cake. I love its light and moist texture and how the flavors of olive oil and lemon marry perfectly. This cake is especially prized by my husband, who loves lemon desserts and Mediterranean flavors.

The use of olive oil here, opposed to butter, makes this cake recipe very easy and fool proof. You do not need to wait for butter to come to room temperature as you can simply pour the oil in the mixing bowl with the other ingredients.

This makes for a quick cake recipe that is ready to serve in less than 1 hour. This is a recipe I reach for very often, especially during citrus season – and I am sure it will become a staple in your kitchen too.

Can you taste the olive oil?

In the Mediterranean tradition, this cake uses olive oil as a fat component, instead of butter. If you’ve never made an olive oil cake before, do not fret – yes, you can taste the olive oil, but it is very subtle.

This cakes offers delicious floral notes from the oil along with a subtle “fried dough” flavor too, in my opinion. But the addition of lemon juice and zest cuts through the richness of the oil and balances out it flavors by adding zing and brightness.   

I also love that the use of olive oil also keeps this cake moister for a longer time, than if it was made with butter. You can easily keep it for up to 6-7 days (well wrapped) and it won’t be dry. 

What kind of olive oil should I use?

With a whole cup of olive oil in this cake, the quality of the oil you use will obviously make a big difference. A high-quality extra virgin olive oil a guarantees a cake that will be rich and flavorful.

If possible, choose an olive oil which has a mild fruity profile, which will nicely complement the lemon flavors. Avoid using an oil with a strong and/or peppery profile, which will be too overwhelming.

If you would like to know more about how to choose a good bottle of olive oil, I recommend this article.

How to Store This Lemon Olive Oil Cake

• Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film. Store it in the fridge for up to 6-7 days.
• Freeze it.  Once the cake is baked and completely cooled to room temp, wrap it in aluminum foil. Then place it in a freezer-safe container (ie. tupperware), for up to 3 months. 

Baking tips :

• Use Organic Lemons. Because we are using zest from the peels, I recommend to use organic lemons which are pesticide free.
• Use whole milk or 2%. Avoid low-fat, skimmed or lactose free. 
• A key to the success of this cake is to not over-mix your batter once you’ve added the flour or you will get a gummy texture with holes. Simply stop whisking when the flour is just incorporated. You can then use a spatula to scrape the sides of the bowl and ensure no unevenly mixed areas remain.

I hope you’ll love this Lemon Olive Oil Cake as much as I do! If you have any questions, please leave a comment. 

More cake recipes you may like: 

• French Chestnut Cream Cake (Gâteau Ardechois) 
• French Walnut Coffee Cake (Gâteau Grenoblois) 
• Classic French Apple Cake
• Lemon Yogurt Poppy seed Cake
• Classic French Chocolate Moelleux Cake
• Classic French Pear Cake

Lemon Olive Oil Cake

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 8 voted )

Ingredients

1 cup (200g) sugar
Zest from 2 lemons
1 cup (235ml) extra virgin olive oil
3 large eggs, at room temperature
1 tsp vanilla extract
½ cup (125ml) lemon juice
1 cup (235ml) milk (2% m.f.)
2 cups (250g) all purpose flour
¼ tsp salt
½ tsp baking powder
½ tsp baking soda
Icing sugar, for sprinkling

Instructions

Pre-heat your oven to 350F (180C) with a rack in the middle. Grease a 9-inch circular cake pan with butter, sprinkle the sides with flour, line the bottom with a circle of parchment paper and set aside.

Step 1 - In a medium mixing bowl, combine the sugar with the zest of the two lemons and rub with your fingers so the zest releases moisture and the sugar is moist and lumpy. Whisk in the olive oil, the eggs, the vanilla extract, the lemon juice and the milk.

Step 2 - In a separate mixing bowl, combine the all-purpose flour, salt, baking powder and baking soda. Whisk in the wet ingredients until just incorporated. Switch to a spatula and scrape the bowl to ensure no unevenly mixed areas remain.

Transfer the batter to the pan and bake for 40 minutes, until golden and a knife inserted in the center comes out clean. Transfer the cake to a cooling rack. Allow the cake to cool for about 20 minutes in the pan before attempting to release it. Run a thin butter knife around the edges if it seems a bit stuck.

Serve warm or at room temperature, with a sprinkling of powdered sugar.

The post Lemon Olive Oil Cake appeared first on Pardon Your French.

Cauliflower in Brittany

Cauliflower are one of the flagship produces of Brittany, my home region, and are ubiquitous in the local cooking repertoire. This is especially true in late Fall and all throughout Winter, when cauliflower are in season. Brittany’s sandy soil and mild, humid Winters makes it perfect to grow this cruciferous vegetable – and the region grows and harvests about 80% of the total cauliflower available in France. 

I just love to see the first cauliflower graze the stalls of my local farmer’s market. While they mark the start of colder temperatures, they also mean warming soups, cozy gratins, and all kinds of comforting stews will start their rotation in our kitchens.  

Naturally, the Brittany cooking repertoire features a myriad of cauliflower recipes. Among the most favorite ones are the Cauliflower Gratin and this Creamy Roasted Cauliflower Soup.

Tips when shopping for cauliflower 

When shopping for cauliflower, look for one that has firm, dense and blemish free florets (although tiny blemish spots are fine in my opinion) . The cauliflower color should be creamy white. When lifting it, it should feel heavy for its size. If you see any leaves still attached around it, they should be vibrant green and still “fresh” (not look wilted). 

How to Roast Cauliflower

Roasting cauliflower is a wonderful way to bring out their sweetness and deepen their flavor profile. In my opinion, boiled cauliflower can taste rather bland and often need sauces and/or salty fixings to become interesting. But roasted cauliflower develops such delicious caramel and nutty flavors. You can simply enjoy them on their own as a side, or use them to build this creamy, tasty soup.  

Here are the steps and a few tips to ensure that your roasted cauliflower turns out perfectly.

• Step 1: Prepare the cauliflower. 

First, break the cauliflower head into florets and chop off the core. For best results, I recommend you cut the cauliflower into uniformly sized pieces, so they cook evenly. 

• Step 2: Prepare the baking sheet. 

Use a large baking sheet with raised edges. You can lightly grease it with a drizzle of oil (or cooking spray) or line it with parchment paper (much easier to clean after!).

• Step 3: Preheat your oven

Roasting requires your oven to be set at a relatively high temperature. For cauliflower florets, I find that 425˚F (220˚C) is ideal to get them nicely roasted and crisp. Make you sure you preheat your oven early enough so it is fully preheated when you insert the cauliflower tray. 

• Step 4: Toss the ingredients together. 

When the oven is fully pre-heated, toss your ingredients (cauliflower florets, olive oil and salt) directly onto the baking sheet. Make sure the florets are all evenly well coated with oil. Spread the florets in an even layer onto the baking sheet. 

Don’t overcrowd the pan! The florets need to be spaced enough to roast and caramelize well. If placed too close, they will release steam and just soften. If you feel your pan is too crowded, don’t hesitate and roast the florets in two separate batches. 

• Step 5: Roast, turn and roast again. 

Roast the florets for 30 minutes. Flip the pieces halfway through baking using a large spatula. You’ll notice the bottom part of the florets will be golden and we want to get the other side equally as caramelized. 

When the cauliflower is tender and all golden throughout (charred bits are fine too), take them out of the oven and let cool for 5 minutes before using to make the soup. 

How to store this Creamy Roasted Cauliflower Soup 

After making (and enjoying) this soup – if you have any leftovers – you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 4-5 days. Reheat your soup portions on the stovetop or in the microwave. Note: this soup can thicken slightly while cooling down to room temperature. The soup will thin out again when reheated, but you will likely need to add in a few extra splashes of water or heavy cream to reach your desired soup texture.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave. Stir a few splashes of water or heavy cream to reach your desired soup texture.

What to serve with this soup

This roasted cauliflower soup is so tasty and creamy that you can simply enjoy it as is, with freshly cracked black pepper and thyme. But as with many soups, it invites many topping options too! 

You can enjoy it topped with fresh parsley or tarragon, croutons, salty bacon bits or chopped nuts, such as hazelnuts or walnuts for crunch. 

You can enjoy this soup on its own as a starter or make it a meal paired with a Salade Lyonnaise, a slice of Quiche Lorraine or a Croque-Monsieur. 

I hope you’ll love this Creamy Roasted Cauliflower Soup as much as I do! If you have any questions, please leave a comment. 

More Soup recipes you may like

• • Classic French Lentil Soup
  • Classic French Carrot Soup (Potage Crecy)
  • Provencal Garlic Soup (Aigo Boulido)
  • Creamy Leek & Potato Soup (Soupe Vichyssoise) 
  • Split Pea Bacon Soup (Potage Saint Germain)
  • Smoked Ham Hock Bean Cabbage Soup (Garbure)

Creamy Roasted Cauliflower Soup

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 8 voted )

Ingredients

1 large head of cauliflower (about 2 pounds), cut into bite-sized florets
2 tbsp (30 ml) extra-virgin olive oil
½ tsp salt
½ tbsp (7g) butter, unsalted
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (1L/32 ounces) vegetable broth (ideally low-sodium)
1 tbsp (15ml) fresh lemon juice
¼ tsp grated nutmeg
For garnish (optional): freshly ground black pepper and thyme (stemmed), to taste 

Instructions

Step 1 – Preheat your oven to 425˚F (220˚C). Line a large baking sheet with parchment paper.

Step 2 – Toss the cauliflower florets onto the prepared baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil, sprinkle with salt and toss to coat the florets evenly. Arrange the florets in a single layer onto the baking sheet. Bake for 30 minutes, tossing halfway until the cauliflower is golden and slightly charred on the edges.

Step 3 – When the cauliflower is almost done roasting, melt the butter in a Dutch oven or large pot over medium heat. Add the onion and garlic, and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant. Add the broth.

Step 4 - Reserve 4 or 6 of the prettiest roasted cauliflower bits for garnishing the soup bowls later. Add the roasted florets to the pot. Turn the heat to medium heat and bring to a simmer. Boil for 20 minutes, stirring occasionally, until the florets are fork tender. Remove from the heat. 

Step 5 -  Blend the soup (with a hand blender or in a processor) until smooth. Add the lemon juice and stir. Season with nutmeg and stir again. Taste and adjust seasoning if needed, with salt. 

Step 6 - For serving, ladle the soup into individual bowls. Top with reserved cauliflower florets, sprinkle with freshly ground black pepper and thyme. 

The post Creamy Roasted Cauliflower Soup appeared first on Pardon Your French.

About Sole Meunière

“Meunière” literally translates to “miller’s wife” or a “female miller”, referring to the fish being dredged in flour before being cooked. This dish has been highly popular for centuries in France, as it was said to be one of Louis XIV’s favorite dishes in the 17th century.  

Across the Atlantic, the Sole Meunière was made famous much later on by American cook Julia Child, known for her cookbook “Mastering The Art Of French Cooking”. In her memoir “My Life In France“, Julia Child recounts that Sole Meunière was the first meal she had when she arrived with her husband in 1948, at Restaurant La Couronne, in Rouen. She described it as “(…) absolute perfection. It was the most exciting meal of my life.” It is said that this is the dish that turned her from simply a person that greatly enjoyed eating, to becoming a very passionate cook.  

As with most famous dishes, there isn’t just one recipe for Sole Meunière. The recipe shared here is perhaps the most classic and simple version of it, and also my favorite. While some recipes call for simple melted butter and others for clarified butter, I like to rely on brown-butter (beurre noisette) for adding nutty flavors to the sauce. Some recipes – in restaurants mostly – serve the whole sole fish, while I like to cook filets for simplicity and affordability. Some like to bath the fish in milk beforehand, while I think a light flour coating is just enough to create a subtle crispness without altering the moist delicate fish flesh. Lastly, while some add capers at the end for a extra salty kick, I like good old classic curly parsley to allow the sauce and fish taste shine through. 

Choosing the sole 

A simple recipe like Sole Meunière relies on the quality of your ingredients – not on any special culinary skills. The quality of the sole in particular, being the star ingredient, will go a long way. 

A Sole Meunière is traditionally made with a whole, bone-in Dover Sole, known as “Sole Franche” in French. But you can very often find it prepared in boneless filets nowadays, as they’re quicker to cook and less expensive. If you decide to go for a whole fish, you will have to make sure you have a pan large enough to fit the whole fish. Or you can ask the fishmonger to cut off the head, so the fish fits into a smaller pan. Again, if you go for a whole fish, you will also need to adjust the cooking time –  by adding at least 1 minute extra per side.

Most recipes also call for the fish’s skin to be removed, as it tends to get soft in the butter sauce and isn’t pleasant to eat. 

Ideally, choose freshly caught dover sole from the fishmonger, market, or grocery stand. If using frozen fish or fish filets (we all do it sometimes!), make sure they are very well thawed and pat them dry before cooking, to remove any excess moisture. 

Making brown butter (beurre-noisette)

Known in French as “beurre-noisette”, brown butter is the base of a Sole Meunière’s signature sauce. So, let’s take a moment to discuss it… 

Brown butter is melted butter, with an improved flavor brought on by gently cooking it until it reaches a golden-brown color. Used regularly in both French cooking (sauces, etc.) and baking (financiers, madeleines, etc.), brown butter gives delectable nutty flavors to any recipe. It’s important you take the time to make brown butter properly for this recipe. Do not skip this step, you won’t regret it. 

For the butter, try and find a European-style one with a higher fat content than US/Canadian ones. 

How to make brown-butter (beurre-noisette)

1. In a small saucepan, melt your butter over medium-low heat, whisking frequently. Once all melted, the butter will start to simmer and foam. This takes 3-4 minutes. 
2. Eventually the butter will stop foaming. Keep a close eye on it and watch for golden specks to form at the bottom of the pan. Smell the butter for nutty aromas. This should take about 4-5 minutes.
3. Remove from the heat and pour the butter into a cold bowl to stop the cooking process. Set aside and cool to room temperature.

Be careful, as it’s easy to go from brown-butter to burnt-butter. If you think you’ve over-cooked or burned the butter, do not overthink it. Dump it and start again. Burnt butter is terrible for your health and tastes just as bad.

In summary, Sole Meunière is an excellent, classic way to prepare sole – an underrated fish if you ask me. The flavors are classic yet exciting, and the dish is light yet very satisfying. I also love a forgiving recipe. Even if you were to over-cook your fish just slightly, bathing it in the sauce afterwards means it won’t be dry. 

This dish is best served immediately. It is indeed often made table side, when ordered in an upscale restaurant. Serve it with rice, small potatoes (fingerling or new potatoes) and/or a side of green vegetables, such as Green Beans Almondine or simple steamed asparagus. 

Cooking notes: 

• Sole Meunière is meant to be served à la minute, meaning made very quickly right before serving. I do not recommend re-heating it later on, nor freezing it.

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

You may also like:

• Bordeaux-style Fish Gratin (Poisson à la Bordelaise) 
• Cod Provençal with Tomatoes, Capers and Olives
• Coq Au Vin Blanc 
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion

Classic French Sole Meunière

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

4 sole fillets (about 100g each)
Salt, freshly ground black pepper
4 tbsp (25g) all-purpose flour
2 tbsp (28g) unsalted butter

For the sauce:
6 tbsp (84g) unsalted butter
6 tbsp (90ml) freshly-squeezed lemon juice
2 tbsp freshly chopped parsley (curly)

Instructions

Step 1 – Rinse the fish gently under cold water and thoroughly pat dry with paper towel. Check the fish for small bones and pick them out with tweezers, if found. 

In a large bowl or shallow plate, whisk together the flour with salt and pepper. Gently coat the fish on both sides with the flour and shake off any excess. Set aside. 

Step 2 – Heat up butter in a large frying oil over medium heat. When the butter is melted, add the fish, and cook for 2 minutes. Flip gently and cook for another 2 minutes. Place the fish on warm plates or a serving dish. 

Step 3 - In a small saucepan, melt the butter and cook until it turns a light brown and smells nutty (see brown-butter step-by-step above). Add the lemon juice and 1/2 of the chopped parsley. Swirl the sauce around for a few seconds to warm up and spoon over fish. Sprinkle with the rest of parsley. Serve immediately.

The post Classic French Sole Meunière appeared first on Pardon Your French.

For the backstory, most French people recall the dish being served to them as a kid in their school cantine. The Poisson à la Bordelaise was often frozen and re-heated, and not particularly the best version of this dish. In my school cantine, I remember the fish to be pretty bland with the crust being more soggy than crunchy. So after my school years, it’s no wonder why I almost completely forgot about this dish.

It isn’t until a few months ago that I decided to give this dish another try – but this time, homemade. I bought fresh and affordable Basa fillets and prepared the crumbly topping from scratch: with homemade breadcrumbs, fresh parsley, lemon juice and shallots cooked in white wine. What a difference! This dish was nothing like what I remembered it to be. The baked fish remained tender and juicy, while the coarse topping turned crunchy and had fresh and tangy flavors from the parsley, white wine and lemon.

Poisson à la Bordelaise is still today a staple in the frozen aisles of French grocery stores, but I will always opt for the homemade version from now on. This recipe is easy and quick to assemble – about 20 minutes at most. It makes a perfect lunch or dinner any day of the week, accompanied by green beans, rice or potatoes.

Cooking notes:

• This recipe can be made with any white fish of your liking. For the photos here, I used four Basa filets (about 200g each – 800g total). Cod, tilapia, hake are great choices too. Whether you use fresh or frozen (then thawed) filets, make sure you pat them dry well with paper towel. You want to remove any excess moisture, or the fish will render liquid later and you will have a puddle on the bottom of your baking dish.
• Take the fish out of the fridge at least 1 hour before cooking so they warm up to almost room temperature.
• For the breadcrumbs, I like to make my own so they are chunky, as crisp as possible and salt-free. As a substitute you can use store-brought panko breadcrumbs I would avoid using regular breadcrumbs. In comparison to regular breadcrumbs, panko are dryer and have a flakier, coarser consistency. As a result, they will absorb less moisture or oil and give a crunchier crust – which is what we want for Bordeaux-Style Fish.
• For the white wine, I recommend you choose one that is dry and crisp, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris or Pinot Blanc.
• The white wine gets completely evaporated when cooking with the shallots, so no alcohol is left – just flavor. This recipe is perfectly suited for the whole family – kids included.
• The baking dish I used for these photos (4 fillets – 800g total) is 8”x11” and it was perfectly sized.

I hope you’ll love this Bordeaux-Style Fish Gratin (Poisson à la Bordelaise) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

You may also like:

• • Belgian Endive and Ham Gratin
  • Pickled Herring and Potato Salad (Harengs Marinés Pommes à l’Huile)
  • Provencal Eggplant Tomato Gratin
  • Classic Tomatoes Farcies (Baked Ground Meat Stuffed Tomatoes) 
  • Classic French-Style Potato Salad

Bordeaux-Style Fish Gratin (Poisson à la Bordelaise)

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 10 voted )

Ingredients

4 white fish filets (about 800g total)
2 tbsp (28g) unsalted butter
4 shallots or 1 large onion, peeled and diced finely
1 garlic clove, peeled and diced finely
1/3 cup (80ml) white wine
50g (panko) breadcrumbs
1 lemon, juiced
2 tbsp fresh parsley, chopped (about 10-12 sprigs)
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp (30ml) Extra Virgin Olive Oil

Instructions

Step 1 - Pre-heat your oven to 350F(180C) with a rack in the middle. Spread 1 tbsp (15ml) of Extra Virgin Olive Oil at the bottom of a baking dish; set aside.

Step 2 - In a large frying pan, melt the butter over medium heat. Add the diced shallots (or onion) and garlic, and cook for about 5 minutes until the shallot/onion is glistening. Add the white wine, and cook until the liquid has completely evaporated. Set aside.

Step 3 - In a medium bowl, combine the breadcrumbs, chopped parsley, lemon juice, ½ tsp salt, pepper and cooked onion and garlic. Mix until you get a crumbly texture, slightly moist.

Step 4 - Lay the fish filets in the baking dish and sprinkle with ½ tsp salt. Cover evenly with the breadcrumb topping and slightly press down with your fingers or the back of a spoon.

Bake for 25 to 30 minutes until the fish is done and the topping is golden. Optional: finish off with 1 to 2 minutes under the broiler for extra crunch.

The post Bordeaux-Style Fish Gratin (Poisson à la Bordelaise) appeared first on Pardon Your French.

Cooking notes:

• The idea here is to play with seasonal Winter fruits. Pears, apples, clementines, kiwis and pomegranate are staples. But you can also substitute clementines with other citrus fruits (oranges, blood oranges, mandarines) or add other Winter fruits, such as pineapple, banana, mango or persimmon. Play around with different colors and textures.
• For pears, choose crisp varieties such as Bosc or Bartlett.
• For apples, choose a crunchy variety that won’t brown too quickly when sliced. Honey crisp, Fuji or pink lady are good choices.
• Start by cutting the apples and pears. As soon as they are cut, toss them with the juice of ½ a lemon so they don’t brown.

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

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Winter Fruit Salad

Print Recipe

Serves: 4-6 Prep Time: 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

2 firm pears, cored and cubed
2 crisp apples, cored and cubed
4 Clementines, peeled and segmented
2 kiwis, peeled and cubed
1 pomegranate, seeded
1 lemon, juiced
Optional: 1 to 2 tbsp honey

Instructions

Make sure you read the cooking notes before you start.

Step 1 - In a large bowl, combine the cubed pears and apples, and toss immediately with ½ of the lemon juice (so they don’t brown). Add the clementine segments, kiwi and half of the pomegranate seeds. Add the rest of the lemon juice and (optionally) the honey. Toss delicately to combine.

Step 2 - Serve in individual glasses, cups or bowls, and top each serving with a sprinkle of pomegranate seeds.

Notes...

This Winter Fruit Salad can be prepared up to 5 hours before serving. The lemon juice prevents the fruits from browning. After that, the fruits tend to soften and the salad won't really look fresh anymore.

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