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

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

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

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

What is a French Egg Salad?

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

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

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

Ingredients you need for this French Egg Salad recipe

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

Frequently Asked Questions

Can I prepare it ahead?

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

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

Can I use other fresh herbs?

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

How to serve this egg salad?

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

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

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

More French Salads to try: 

• Green Bean Potato Salad
• French-style Rice and Tuna Salad
• French Grated Carrot Salad (Carottes rapées)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Classic Parisian Salad (Salade Parisienne)
• French Lentil Salad with tomatoes and cucumbers
• Authentic Niçoise Salad
• Warm Goat Cheese Salad

French Egg Salad

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 3 voted )

Ingredients

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

Instructions

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

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

A beloved French salad, for any season

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

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

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

Ingredients you’ll need for this grated carrot salad

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

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

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

Frequently Asked Questions

How do you recommend grating the carrots?

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

How long can you keep this salad?

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

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

How to serve this salad?

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

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

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

Audrey’s tips

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

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

More French Salads to try: 

• Classic Parisian Salad (Salade Parisienne)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Green Bean Potato Salad

French Grated Carrot Salad (Carottes rapées)

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 35 voted )

Ingredients

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

Instructions

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

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

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

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

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

And while you might be thinking about the popular Mimosa brunch cocktail, it’s not that. Though, I don’t think many would say no to a glass on the side!

What are Oeufs Mimosa?

These French-style Deviled Eggs, known as Oeufs Mimosa, are a staple starter in France. If you ever have lunch at a French bistro, there is a high chance you will find “Oeufs Mimosa” offered on the menu, alongside some other classics like Celeriac Remoulade or a Salade Lyonnaise. Oeufs Mimosa are also popularly served as part of a buffet, for Spring and Summer brunches in specific.

To prepare Oeufs Mimosa, hard-boiled eggs are halved, and the yolks are removed. You then mix the yolks with mayonnaise, mustard, fresh herbs, salt, and pepper to create a creamy filling. This filling is then spooned or piped back into the egg white halves. Oeufs Mimosa are then often garnished with more fresh herbs and a sprinkle of paprika for extra flavor and visual appeal.

So what makes Oeufs Mimosa different from classic Deviled Eggs?

In terms of flavor, the filling of Oeufs Mimosa features Dijon Mustard and fresh herbs for typical French flavors. But the real difference is how the egg yolks are prepared!

Once removed from the whites, the hard egg yolks are passed through a fine-mesh strainer to create a fluffy yellow texture, reminiscent of Mimosa flowers – hence the name of this recipe.

The egg yolk fluff is then mixed with the mayonnaise to create an utterly creamy filling. Some of it is also sprinkled atop the finished eggs just before serving, to accentuate the idea and look of a Mimosa flower.

Ingredients you’ll need for these French-style Deviled Eggs

Oeufs Mimosa are relatively easy to make, required simple ingredients and minimal cooking skills. I think they’re actually really fun to make, and I love to prepare them as a Sunday starter or for a potluck. They’re always a hit!

• Eggs. Hard-boiled eggs are the stars of this recipe. Choose large chicken eggs, ideally organic or farm fresh.
• Mayonnaise. I happily rely on store-bought mayonnaise for this recipe: choose your favorite brand of plain European-style or American-style egg mayonnaise, which you an find in most grocery stores. Full fat or low fat both work for this recipe.
• Dijon mustard. Two teaspoons of Dijon brings a subtle French flavor to these deviled eggs. Choose a classic French Dijon mustard, which you can also find in most grocery stores.
• Shallot. Finely minced shallot brings a touch of acidity and a subtle crunch. As an alternative, you can also use red onion.
• Vinegar. A little splash of vinegar adds tang and cuts through the richness of the mayonnaise and egg yolks. Choose a light tasting vinegar like white vinegar, champagne vinegar or white wine vinegar. Stay away from balsamic for this recipe.
• Fresh herbs. I use two tablespoons of fresh herbs in the filling of these Oeufs Mimosa. I often opt for a mix of fresh chive and parsley. I also love to opt for tarragon when I can get my hands on it. Fresh dill also works great.
• Paprika. This is optional, but I like to sprinkle a dash of paprika on top of the eggs just before serving for a spicy kick. Hot, sweet or smoked all work great.

Oeufs Mimosa are a fun and versatile recipe! You can customize the filling to suit your taste with different herbs or spices if you would like. Get creative!

Do you have a favorite way to put a twist Deviled Eggs? Let us know in the comments.

Frequently Asked Questions

Can you make this recipe in advance?  

Yes, you can. You can prepare deviled eggs up to 48 hours ahead. The key step though is to store the egg whites and yolk filling separately. Wrap the egg white halves with plastic wrap and keep the egg yolk filling in an airtight container. You can then assemble the Oeufs Mimosa just before serving.

Can you use sweet mustard instead of Dijon?

I really recommend sticking to Dijon mustard for this recipe. It brings a true French flavor.

Do you really have to pass the egg yolks through a strainer?

The unique French feature of this recipe is passing egg yolks through a strainer to create a fluffy texture and look, reminiscent of a Mimosa flower. So, I think you would be missing on the appeal of this recipe by skipping this part. That said, you won’t alter the taste if you decide to mash the egg yolks with a fork instead.

How long can you keep Deviled Eggs?

Once filled, store the deviled eggs in an airtight container for up to 2 days in the fridge. Beyond this period, deviled eggs can become dry and lose flavor.

Audrey’s tips:

• If you have time to make homemade mayonnaise for this recipe, please feel free! For a great mayonnaise recipe, I can recommend this one from the New York Times. This recipe gives you a French-style mayonnaise, that is a little runnier than the thicker American one.
• For making hard-boiled eggs, I like to use eggs that have been sitting in my fridge for about a week. Fresh eggs have a low PH (meaning, high acidity) and they tend to be more difficult to peel. If you let your eggs “age” for a few extra days, they will be much easier to peel after hard boiling them.
• You can easily double this recipe to feed a larger crowd.

If you enjoy deviled eggs, I think you’ll love this French-style Deviled Eggs (Oeufs Mimosa) recipe as much as I do! If you have any questions, please leave a comment. 

More French starter recipes: 

• Smoked Salmon Cream Cheese Tarte Soleil 
• Gruyere Cheese Twists (Torsades au fromage)
• Celery Root Remoulade 
• Classic French Potato Salad 
• Green Bean Potato Salad 
• Piemontaise Potato Salad
• White Asparagus with Grenobloise Sauce
• Classic French Lentil Salad

French-style Deviled Eggs (Oeufs Mimosa)

Print Recipe

Serves: 12 Prep Time: 15 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

6 large eggs
¼ cup (60g) mayonnaise
2 tsp Dijon Mustard
1 small shallot, peeled and minced
1 tsp vinegar (white, champagne or white wine)
1 tbsp chive, minced (+ extra for garnish)
1 tbsp flat-leaf parsley, minced
1/8 tsp freshly ground black pepper
1/8 tsp salt
½ tsp paprika (hot, sweet or smoked), for garnish

Instructions

Step 1. Make the hard-boiled eggs. Place the eggs in a pot and ensure the eggs are completely submerged under at least ½ inch of water. Cover the pot with a lid, turn the heat to medium-high and bring to a firm boil. Once boiling, turn off the heat, keep the pot covered and set a timer for 12 minutes. Once the timer rings, carefully remove the eggs from the hot water with a slotted spoon and place them in a bowl filled with cold water.

When the eggs are cool, peel them. For cutting the eggs in half (lengthwise), do it as if cutting an avocado: run a sharp knife through the egg white until you feel the yolk - but do not cut through the yolk! Roll your knife around the yolk, like an avocado pit, cutting the white without cutting the yolk. The white halves and yolk will separate cleanly. Reserve the whites on a plate.

Step 2. Make the filling. In a large bowl, mix together the mayonnaise, Dijon mustard, minced shallot, vinegar, chive, parsley, pepper and salt.

Place the egg yolks into a fine mesh strainer and place the strainer above the mixing bowl. Using the back of a spoon, press onto the eggs yolks to pass them through the strainer and create a fluffy texture. Reserve two tablespoons of the fluffy egg yolks aside (for garnish) and mix the rest with the ingredients in the bowl. Taste and adjust seasoning if needed (salt, pepper).

Step 3. Use a piping bag or a spoon to add filling into the hole of each egg white half. Transfer eggs onto a serving plate, sprinkle each with the reserved “fluffy” egg yolks, chive and a sprinkle of paprika.

The post French-style Deviled Eggs (Oeufs Mimosa) 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.

The Origin of Potage Crécy

The Potage Crécy is named after the Crécy carrot, an older French carrot variety that has now become rare to find. This carrot was mostly grown in the region of Meaux, east of Paris, and was said to be the best tasting carrot in the country. 

As for the soup, it was said to be enjoyed by English King Edward VII every August 26th, between 1901 and 1910, to celebrate the win of his ancestor Edward the Black Prince at the Battle of Crecy in 1346. The soup, made with Crecy carrots, was allegedly served to British soldiers after their win. 

A Thick, Satisfying Carrot Soup

This Classic French Carrot soup mixes staple ingredients: garlic, onion, carrots, and rice, to create a thick, delicious soup with traditional French flavors. It is quick and easy to make and can be on the table in less than 40 minutes. 

It is light enough that you can have it as a starter before a meal. Yet, it is satisfying enough that you can enjoy it as a standalone meal, with crusty bread on the side

There are of course plenty of ways to spruce up this recipe to twist the flavors: by adding a hunk of fresh ginger, some orange zest, or a swirling in coconut cream for serving … But I will leave those fixings to your liking! 

How to store this Classic French Carrot Soup (Potage Crécy)

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 3 days. Reheat your soup portions on the stovetop or in the microwave.
• 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 overnight (at least 12 hours). Once completely thawed, heat it through on the stovetop or in the microwave.

Cooking Notes & Substitutions: 

• If you cook with organic carrots, you don’t necessarily need to peel them. Make sure you give them a good scrub with a vegetable brush and a good rinse. The peel will impart a slightly bitter taste to the soup, which you can balance with a little extra cream. 
• If you buy non-organic carrots from the grocery store, I recommend you peel them before cooking. 
• Although rice really makes the soup, you could substitute with potatoes if you would like (same quantity: 100g, peeled, diced). While the rice takes about 20 minutes to cook, potatoes take about 10-15 minutes. 
• Find crème fraiche at the grocery store, next to sour cream and whipping cream. Two of my favorite brands I recommend are Liberte and Maison Riviera.
• As a more affordable option, you can substitute the crème fraiche for heavy cream or half-and-half. 
• If you would like to make this recipe dairy-free, use 1 tbsp (15ml) of olive oil instead of butter and garnish the soup with coconut cream instead of crème fraiche or heavy cream. 
• This recipe requires the use of a immersion hand blender or regular blender.
• This recipes serves 4 medium soup bowls or 6 small bowls.

I hope you’ll love this Classic French Carrot Soup (Potage Crécy) as much as I do! If you have any questions, please leave a comment. As a side, I often enjoy it with a croque-monsieur. 

More Soup recipes you may like: 

• Classic French Lentil Soup
• 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)

Classic French Carrot Soup (Potage Crécy)

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 18 voted )

Ingredients

2 tbsp (28g) butter, unsalted
2 garlic cloves, peeled and diced
1 medium onion, peeled and diced
1.3 lbs (600g) carrots, diced
4 cups (1L) low-sodium vegetable stock
1/2 cup (100g) rice
¼ cup (75g) crème fraiche or heavy cream (35% m.f)
1 tbsp fresh parsley, chopped
Salt and black pepper, to taste.

Instructions

Step 1 - In a large pot (ideally heavy bottom), melt the butter over medium heat and cook the onion and garlic for 2-3 minutes, until soft and translucent but not caramelized yet. 

Step 2 - Add the carrots, stir, and cook for 2 more minutes. Add the rice (100g) and the stock, which should cover the carrots entirely. Bring to a simmer and cook for 20-25 minutes until the carrots are soft and the rice is cooked. Remove from the heat.

Step 3 – Blend the soup (with a hand blender or in a processor) until smooth. If needed, add some of the water to reach desired consistency (I often add about ½ cup, but you can add more/less depending on how thick you like your soup). Add the crème fraiche and stir. Season with salt and black pepper to taste.

For serving, ladle soup into individual bowls and garnish with black pepper, chopped parsley and/or an extra dollop of heavy cream or crème fraiche. 

The post Classic French Carrot Soup (Potage Crécy) appeared first on Pardon Your French.

Ingredients you need for this French Lentil Salad

1. Puy Lentils. Definitely the most important thing here is to source authentic Puy Lentils to make this lentil salad recipe. Make sure you read the paragraph below for more instructions on this. 
2. Water, or stock. The lentils are cooked in water, or vegetable or chicken stock for extra flavor. Ideally, opt for a low-sodium stock. 
3. Bay Leaf. A bay leaf is used to flavor the lentils cooking water.
4. A carrot, peeled and diced. 
5. A shallot. If you don’t have a shallot, you can opt for 1/2 a red onion. 
6. Fresh thyme leaves, stemmed. 
7. A garlic clove.
8. Soft cheese, such as brie, goat cheese or blue cheese. Pick your favorite!

For the vinaigrette:

Taking the time to make your own vinaigrette from scratch will truly bring the flavor of this salad up a notch!

1. Honey. 
2. Dijon Mustard. 
3. Lemon juice.
4. Extra-Virgin Olive Oil.
5. Salt.
6. Black pepper.

About Puy Lentils, aka. French Lentils

As its name suggests, this French lentil salad is made with Puy Lentils, commonly known as “French Lentils”. These slate green lentils grown in Le Puy, in the Auvergne Central region of France, are protected under the AOC label (Appélation d’origine controlée), testifying to their authenticity.

French lentils have a distinct earthy and peppery taste. In size, they are smaller than common brown and green lentils. They hold their shape very well once cooked, which make them especially great to use in salads. They are very often used in soups and make a great side dish for meat or fish.

Frequently Asked Questions

Where to purchase Puy Lentils?

In North America, you should be able to find Puy Lentils at your grocery store next to other lentil varieties. They are more pricey than other green or brown lentils, but worth the splurge. If you can’t find them in-store, there are also plenty of options online for purchasing them.

Whether you are purchasing them online or in-store, make sure the package says “Puy Lentils” and bears a red and yellow AOP seal on the package, which certifies they are truly Puy Lentils. If the bag isn’t noted as “Puy Lentils” but just “French Lentils”, chances are the lentils weren’t grown in France, but North America or Italy.

How to cook Puy Lentils?

After you are able to source authentic Puy lentils, the first step for this French Puy Lentil Salad is to cook the lentils.

I first recommend to place the lentils in a fine mesh strainer and rinse them thoroughly to remove any debris. You can then place the lentils in a medium sized pot, along with water (or chicken broth for extra flavor) and a bay leaf. Note that the lentils are added into cold water – or broth. 

Turn the heat to medium-heat, place a lid on and bring the pot to a boil. Once boiling, turn the heat down to medium-low and simmer for about 20 minutes. At the point, you can add diced carrots and cook for 5 more minutes, until the lentils and carrots are tender. Strain, remove bay leaf and let cool to room temperature.

Note that Puy lentils usually take about 25 minutes to cook until tender. 

How to keep this Classic French Lentil Salad?

This Puy lentil salad can be kept in the fridge in an airtight container for up to 1 week. Puy Lentils are particularly resilient and hold well for days in the fridge. I often love to make a big batch of it on Sundays, and dip into for lunches throughout the week. I actually think this salad tends to taste better on day 2 or 3, as the flavors develop and blend.

Audrey’s cooking tips & notes: 

• Although this recipe is classically made with Puy Lentils, you can also make it with common brown or green lentils. Puy Lentils are usually cooked in about 25 minutes; while brown or green only need about 20 minutes.
• You can simply cook the lentils in boiling water, or use chicken or vegetable stock for added flavor. Cooking the lentils in a flavored broth really turns the flavor up a notch !
• After cooking the lentils, you need to let them cool to room temperature for at least 15-20 minutes – so plan ahead.
• You can prepare all your other ingredients while the lentils cook and cool.
• The addition of cubed or crumbled cheese isn’t very traditional in this French lentil salad (so optional), but I do love the little touches of creaminess it adds. Opt for a soft cheese such as brie, as pictured here (mild flavor), unripen goat cheese (medium flavor) or blue cheese (stronger flavor). You can use just one kind or mix and match.

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

More French salad recipes you may like:

• Piemontaise Potato Salad
• French-Style Potato and Green Bean Salad
• Tomato Bread Salad with Fresh Herbs
• Celery Root Remoulade 
• Cucumber Salad with Crème Fraiche
• Frisée Salad with bacon, egg and croutons (Salade Lyonnaise)
• Classic French-Style Potato Salad
• French-Style Couscous Salad 

Classic French Lentil Salad

Print Recipe

Serves: 4-6 people Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 9 voted )

Ingredients

1 cup Puy lentils (192g) (or common brown or green lentils)
3 cups (750ml) water, vegetable or chicken broth (low-sodium)
1 bay leaf
1 large carrot, peeled and finely diced
1 small shallot, peeled and finely diced (or ¼ red onion, peeled and diced)
About 4 tbsp chopped fresh parsley
1/4 tsp fresh thyme leaves
1 garlic clove, minced
½ tbsp Dijon mustard
1 tsp honey
2 tbsp (30ml) freshly squeezed lemon juice
¼ cup (60ml) extra virgin olive oil
3 to 4 ounces (85-115g) soft cheese, ex: diced brie, crumbled goat cheese or crumbled blue cheese.
¼ tsp salt
¼ tsp ground black pepper

Instructions

Step 1 – Place the lentils in a fine mesh strainer and rinse them thoroughly to remove any debris. Place the lentils in a medium sized pot. Add the water (or chicken broth), the bay leaf and bring to a boil. Once boiling, turn the heat down to medium-low and simmer for about 20 minutes (see note). Add the diced carrots and cook for 5 more minutes, until the lentils and carrots are tender. Strain, remove bay leaf and let cool to room temperature.

Step 2 – Once the lentils are cooled, add the chopped shallot, parsley, thyme, garlic, Dijon mustard, honey, lemon juice and extra-virgin olive oil. Season with salt and pepper to taste, and toss to combine. Lastly, add the cheese and gently toss to combine.

The post Classic French Lentil Salad 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.

Get ready for this big, rustic dish that’s full of Fall flavors!

Chicken Chasseur, and its variations.

As with most French country cooking, every region and household has its own version of Chicken Chasseur. The reason being, most rustic French recipes were or are often born from making the most of ingredients and meats available in one place and in one season. And the same can be said in Italy, where “Chicken Cacciatore” is a classic as well, with myriads of variations.

This version here, made with a whole chicken and a thick “Chasseur” sauce of tomatoes, white wine, mushrooms, cognac and tarragon is likely the most “classic” or well-known, we could say.

But, it exists in many more variations – being made with other small game meats (ie. rabbit, duck, pheasant, quail); made with red wine instead of white; without tomatoes, or even with other herbs and garnishes depending on the season and location (ie. olives, etc).

That being said, a small game meat and seasonal mushrooms are always included, and truly the stars of this recipe.  

Notes about the mushrooms.

Chicken Chasseur is a dish best made in the Fall, during mushroom season. You will need about 1 pound (450g) of mushrooms for this recipe, although it is quite forgiving: you could use a little more or little less mushrooms if you would like.

You can use just one variety of mushroom, or a mix if you would like. Choose fresh, plump mushrooms that will tenderize nicely in the sauce while cooking: Cremini, Portobello, Oyster or chanterelles are great options here.

For the final dish picture here, I used a mix of cremini and Portobello, and it turned out amazing.

Notes about the chicken.

A Chicken Chasseur recipe is meant to use a whole bird, cut into pieces.

Bone-in pieces truly impart so much flavor to this dish, so I recommend you go this route. You can ask your butcher to cut the chicken into 8 pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts. Or you can do it yourself (it is much easier than what you think!) – you can watch this video to guide you.

I recommend you buy the best quality bird you can find. A locally raised and free-range one is ideal. 

I recommend you take the chicken pieces out of the fridge at least 2 hours before you cook them, to allow them to get close to room temperature. Pat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking.

Which white wine to choose for a Chicken Chasseur?

For this recipe, I recommend using a white wine that is dry and crisp. A “dry” white is any white wine that isn’t sweet. And a “crisp” white is a wine that has a high acidity.   

Some of my recommendations are:

• Sauvignon Blanc– this is my go-to white wine for cooking. It provides a great acidity.
• Pinot Grigio– a neutral white wine, which makes it easy to cook with and is very versatile.
• Unoaked Chardonnay– this one is slightly richer than the two above.
• Dry Marsala– it adds lovely nutty notes and creates a great caramelization.

In any case, avoid opting for sweet white wines (ie. Riesling, Sauternes) which will create over-caramelization and/or sweetness to the finish dish. Also, avoid full-bodied, rich and/or oaky white wines (ie. Oaked Chardonnay) which tend to develop bitter undernotes when cooking.

Lastly, you shouldn’t necessarily reach for a “cheap” bottle, but one that is still drinkable – trust me, it will really make a difference. Forget the “cooking wines” from the grocery store! 

Notes about the tomatoes.

If you make this Chicken Chasseur recipe “in-season”, meaning during mushroom season in October, chances are tomatoes won’t be in season anymore. So, using a can of peeled tomatoes is likely the best way to go to build the sauce for this recipe.

Make sure you crush the tomatoes before you add them to the sauce. You can either chop them roughly on a cutting board or even squeeze them between your fingers.

More cooking notes:

• This Chicken Chasseur recipe requires a large skillet/ pan (about 3-3.5qt) that can go from the stove-top to the oven. The one pictured here is 3.5 qt. 
• I recommend you use a food thermometer to check in the internal temperature of the chicken pieces – especially since they will all be different (plump breasts will take longer to cook through than legs). When the chicken reaches an internal temperature of 165°F (74°C), it will be all cooked through. If you do not have a food thermometer, make sure the chicken is cooked thoroughly by cutting into the meat with a sharp knife. The meat should be white with some juice. If it is pink, continue to cook it in the oven.
• For fresh herbs, I really enjoy using a mix of parsley and tarragon. Parsley brings comforting, earthy flavors while tarragon brings fresh, licorice-like notes that brightens the dish.
• At the end, butter is added to enrich the sauce. It is important to stop mixing when the butter is just melted/incorporated (or you will “break” the butter in the sauce).

I hope you’ll love this Chicken Chasseur (Classic French Hunter’s Chicken) recipe as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Pork Chops with Apples & Cider Sauce 
• Chicken in Creamy Mushroom Sauce
• Pork Chops in Grainy Mustard & Mushroom Sauce  
• Classic French Beef Bourguignon
• Coq Au Vin Blanc

Classic French Hunter’s Chicken Stew (Chicken Chasseur)

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 32 Minutes 32 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 7 voted )

Ingredients

1 whole chicken (4 pounds) 1.7kg, cut into 8 pieces (see cooking notes)
2 tsp salt
1 tsp black pepper
1 tbsp (8g) flour
1 tbsp (14g) butter, unsalted
2 shallots or 1 onion, peeled and sliced
2 cloves garlic, peeled and minced
1 lb/450g mushrooms, sliced – mix
1/2 cup (125ml) dry white wine
2 tbsp (30ml) cognac
1 ½ cups (375ml) chicken stock
½ cup (120g) peeled tomatoes, drained and roughly chopped 
2 tbsp fresh parlsey, chopped
1 tbsp fresh tarragon, chopped
2 tbsp (28g) butter, unsalted

Instructions

Step 1 - Two hours before cooking, take your chicken pieces out of the fridge. Rinse them under cold water and pat dry thoroughly with paper towel. Season chicken pieces on both sides with salt and pepper, and sprinkle with flour until evenly coated. Set aside and let rest to near room temperature.

Pre-heat your oven to 375°F (190°C) with a rack in the middle. Line up a baking sheet with foil.

Step 2 - Heat up a large oven-safe skillet (or pan) over medium-heat and add 1 tablespoon of butter. When the butter sizzles, place the chicken pieces, skin-side down, in the skillet. Cook for about 8-9 minutes (uncovered) until the chicken skin is golden to golden brown. Flip the chicken pieces and cook for 6-7 more minutes. Transfer the chicken to the prepared baking sheet and bake in pre-heated oven until cooked through, for about 12 to 15 minutes. If using a food thermometer, it should register 165°F (74°C). When chicken pieces are cooked through, set aside.

Step 2 - Meanwhile, remove all but 2 tablespoons of the chicken drippings in the pan. Lower the heat to medium and add the sliced mushrooms. Sauté until soft and brown. Add the sliced shallots (or onion), garlic and cook for 2 more minutes.

Step 3 -Add the white wine, cognac and cook until almost completely reduced. Add the chicken stock, crushed tomatoes and stir. Bring the sauce to a slow simmer and cook until the sauce thickens significantly (it should coat the back of a spoon). Lower the heat to medium-low, and add the chopped herbs.

Step 4 -Finally, stir in the butter and stop mixing when just melted/incorporated. Taste and season if needed, with salt and pepper.

Step 5 -Nestle the chicken in the sauce, arrange mushrooms around pieces, and cook for 2 more minutes to re-heat chicken if needed.

Serve immediately, with rice or pasta.

The post Classic French Hunter’s Chicken Stew (Chicken Chasseur) 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.

This recipe of “Pommes de Terre Sarladaises” is named after Sarlat, a small medieval town nested in the Périgord Noir, in the Aquitaine Region. Using and cooking with duck fat is very common in this region of France, which has a delicious duck-centric cooking repertoire, including the canonical Cassoulet (a recipe that you can find in my cookbook). And if you order any meat in a restaurant when visiting this area, there is a strong chance you will be served these Pommes de Terre Sarladaises on the side. 

With just four ingredients: potatoes, duck fat, garlic and parsley, this recipe is easy to recreate in your kitchen and probably one of the best ways to get accustomed with cooking with duck fat.

Recommended Equipment: 

• Use a cast-iron or heavy bottom skillet, like this one. It retains heat better and will create the proper crispness and char on the potatoes.
• Heat-resistant spatula.
• Mandoline Slicer.

Cooking instructions:

• Choose waxy potatoes such as Yukon gold, New Potatoes, Fingerlings or Red Bliss. These varieties have less starch, which means they hold their shape better when cooked.
• Duck fat, while harder to find in the US/Canada up until a few years ago, is becoming more and more common in supermarkets. You can find it chilled (often in plastic containers) or sold in jars. You can also purchase a few brands online, such Rougie and Cooks & Co. And if you really can’t get your hands on duck fat, you can substitute with ghee or clarified butter.
• My recipe for these Pommes de Terre Sarladaises is on the “lighter” side. I like to use no more than 4 tablespoons of duck fat, whereas most recipes will use at least ½ cup. In my opinion, 4 tbsp is enough, but if you feel like using more duck fat, feel free to try it out.

I hope you’ll love this recipe of Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises) as much as I do! Serve it as a side with Braised Chicken thighs or Pork chops in mushroom sauce. If you have any questions, feel free to leave a comment.

You may also like:

• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Swiss Chard Pancakes
• French-style Potato Salad
• Provencal Eggplant Gratin

Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises)

Print Recipe

Serves: 4 people Prep Time: 10 Minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 25M calories 20 grams fat

Rating: 4.4/5

( 7 voted )

Ingredients

1.5 lbs (about 700g) waxy potatoes
½ lemon
4 tbsp (47g) duck fat
1 tsp salt
½ tsp freshly ground black pepper
2 garlic cloves, peeled and chopped finely
½ bunch fresh flat leaf parsley, chopped

Instructions

Make sure your read the cooking notes (above) before you start. 

Step 1 - Prepare a large bowl of water with the juice of ½ a lemon (you can also place the ½ lemon in the bowl). Peel the potatoes and place them in the lemony water as you go, so they don’t brown/oxidize. Slice the potatoes into 1/5-inch (about 5mm) slices, by hand or using a mandolin. Rinse the potato coins in a colander and pat-dry very thoroughly (using a kitchen towel or paper towel).

Step 2 -Place 2 tablespoons of duck fat in a skillet and heat up over medium heat. Add the potatoes, salt and pepper and toss to coat. Cover the skillet with a lid or foil, and cook for about 10 minutes, until the potatoes are lightly softened.

Step 3 -Remove the lid/foil and turn up the heat to medium-high. Add the garlic, parsley and 2 remaining tablespoons of duck fat. Toss to coat and continue cooking the potatoes for about 5 minutes without disturbing, so they brown underneath. You can adjust the temperature (higher/lower) if the potatoes don’t brown enough or start to burn. Using a spatula, gently flip the potatoes and continue cooking without disturbing until browned on the other side.

Step 4 -You can continue cooking 5 to 10 more minutes, flipping the potatoes occasionally, until they are browned and crisp to your liking. Serve immediately.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench. This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises) appeared first on Pardon Your French.