This is an easy, one-pan recipe that moves effortlessly from stovetop, to oven, to your table.

What Is 40 Cloves of Garlic Chicken?

Chicken with 40 cloves of garlic is a classic French recipe rooted in old Provençal cooking, where garlic and herbs are fundamental ingredients. It is very much popular in French households, and gained popularity in the United States through chefs like James Beard.

The magic of this recipe comes from the way garlic transforms during its long, slow cooking. Instead of the sharp bite you might expect from 40 cloves, you get a mellow, nutty, almost caramelized flavor that enriches both the sauce and the chicken.

The dish embodies the French philosophy of turning simple ingredients -chicken, garlic, herbs, wine- into something extraordinary, through technique and patience.

Ingredients You’ll Need

Before you start, make sure you have all your ingredients measured and ready. Using a pan that goes from stovetop to oven is essential for seamless cooking and better flavor development.

• Chicken. The traditional recipe calls for a whole chicken cut in 8 pieces: 2 breasts, 2 wings, 2 thighs and 2 legs. You can opt for 8 chicken thighs or legs if that’s more convenient for you. keep the bones and skin on for maximum flavor! And make sure the chicken is close to room temperature before you start cooking it, so take it out of your fridge about 45 minutes beforehand.
• Salt, pepper, flour. The chicken pieces are simply seasoned with salt and pepper, and then dredged in flour. This helps get a crisp, golden skin on the chicken.
• Butter and olive oil. We’re using both butter and olive oil to sear the chicken pieces. The butter helps develop a nice golden sear while the olive oil keeps the butter from burning (since it has a higher smoke point).
• Garlic. 40 cloves of garlic, no more, no less! I usually need 4 heads of garlic to get 40 cloves. They need to be peeled and kept whole. This is frankly the tedious part of the recipe, but worth it.
• Cognac. We use cognac to deglaze the pan after the chicken and garlic are seared. This adds sweet, caramelized notes to the sauce. The alcohol completely burns off while cooking.
• White wine and chicken stock. They form the base of the braising sauce for the chicken. Choose a dry, low-sweetness white wine so its flavor stays subtle and doesn’t overwhelm the dish. As the chicken and garlic cook in the oven for about 1 hour and 15 minutes, the sauce gently reduces and develops a lightly thickened, concentrated flavor.
• Thyme. Sprigs of fresh thyme add a savory depth and a French twist that flavors the whole dish.
• Heavy cream (optional). Some recipes call for an addition of 1 to 2 tablespoons at the end of cooking, to enrich the sauce. I usually don’t add it, but it is nice and some prefer it that way.  You can see how to add the heavy cream in step 9. 

How to Make 40 Cloves of Garlic Chicken

Here is a condensed overview of the cooking process before you jump to the full recipe card at the bottom of this page.

• Prepare the chicken: Pat dry the pieces to ensure crisp skin, then season generously and dredge lightly in flour.
• Sear for flavor: Brown the chicken in butter and oil until golden and crisp.
• Cook the garlic: Sauté the garlic cloves in the same pan until lightly golden.

• Deglaze: Add cognac and scrape up all those flavor-packed brown bits off the pan.
• Build the sauce: Return the chicken, then pour in the stock and wine. Add thyme on top.
• Slow roast: Cover and bake until the chicken is tender, about 1 hour 15 minutes.
• Crisp (optional): Remove the lid for the last 10 minutes for a beautifully crisp top.

Serve immediately with crusty bread, mashed potatoes, or rice to soak up the incredible sauce.

Focus on: peeling the garlic cloves.

Peeling 40 garlic cloves does take a bit of time, but the simplest method uses just your hands, a cutting board, and a paring knife.

1. Separate the cloves : Hold the garlic head with both hands and gently squeeze or roll it on the cutting board to loosen the cloves. Pull them apart until all cloves are separated.
2. Trim and peel : Use a sharp knife to slice off the root end. Once the base is trimmed, the peel should loosen enough for you to slide it off with your fingers.

If the skins are stubborn: briefly soak the cloves to loosen the peels. Place them in a bowl, cover with hot water, and let them sit for about one minute. Drain well. After soaking, the skins should glide off easily. Avoid smashing the cloves to speed up peeling; for this recipe we want to keep them whole.

Slicing off the root end and peeling the garlic clove.

Frequently Asked Questions

Does 40 cloves of garlic make this dish very strong?

Not at all! The garlic becomes sweet, soft, and buttery as it cooks. The flavor is rich and mellow, not sharp.

Do I need to peel all 40 cloves?

Yes, but the 60-second blanching trick makes peeling fast and simple.

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.

What can I substitute for cognac?

Brandy or extra white wine works well. The cognac adds depth, but the recipe is flexible.

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. 

Audrey’s tips for success

• Use a heavy, lidded, oven-safe pan like cast iron or a sturdy skillet pan to ensure even browning and maintain heat.
• Dry chicken = crispy skin. Removing moisture is key to a golden crust. Make sure you pat dry your chicken pieces with paper towel first.
• Don’t rush the browning step. Developing color on the chicken here means more flavor in the final sauce.
• Pairing suggestion: Serve this chicken recipe with mashed potatoes, polenta, roasted vegetables, and crusty baguette slices to enjoy every drop of the garlic-infused sauce.

More French chicken recipes to enjoy: 

• French Chicken Marengo
• Creamy Chicken and Leek Pot Pie
• Classic French Coq Au Vin Rouge
• French Roast Chicken (Poulet Rôti)
• French Chicken and Mushroom Pie (Tourte)
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce
• French Style Cottage Pie (Hachis Parmentier)

40 Cloves of Garlic Chicken

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 1 Hour 30 Minutes 1 Hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 7 voted )

Ingredients

1 whole chicken (about 4lbs), cut in 8 pieces.
Salt, pepper for seasoning
1/3 cup (42g) All-purpose Flour
2 tbsp (28.5g) Unsalted butter
2 tbsp (30ml) Extra Virgin Olive Oil
40 cloves of garlic
3 tbsp (45ml) Cognac to deglaze
1 cup (250ml) Chicken stock
½ cup (125ml) Dry white wine
8-12 Sprigs fresh thyme
2 tbsp (30ml) heavy cream (optional)

Instructions

1. About 45 minutes before using, take the chicken out the fridge. Pat dry the pieces all over with paper towel to remove any excess moisture. This will help ensure a nice and crispy skin when cooking. Leave the chicken on the counter to allow to warm up to close to room temperature before cooking.
2.  Season the chicken with salt and pepper on both sides. Place the 1/3 cup (42g) of flour in a shallow plate and roll each chicken piece in flour to cover evenly. Even easier, throw everything in a freezer bag and shake!
3. Preheat your oven to 375°F (190°C) with a rack in the middle.
4. Melt the butter and oil in a large heavy-bottom frying pan over medium heat. Add the chicken pieces and cook for 7-8 minutes on each side, until the skin is crisp and golden. Transfer the chicken to a plate.
5. Add the garlic cloves to the same pan and cook for 3-4 minutes, stirring occasionally, until the cloves start to golden lightly.
6. Pour the cognac in to deglaze. Use a large wooden spoon to swirl around the garlic cloves and scrape all the bits at the bottom of the pan.
7. When the liquid has mostly evaporated, nestle the chicken pieces back into the pan with the garlic cloves around. Pour the chicken stock and white wine into the pan. Top chicken pieces with sprigs of thyme.
8. Cover with a lid and place in the oven. Cook for 1 hour and 15 minutes, until the chicken is tender. You can use a small pointy knife to test the tenderness of the chicken. You can remove the lid for the last 10 minutes to get a crisper skin on top.
9. Optional: If you want to add heavy cream to enrich the sauce. After you take the dish out of the oven, place it back on the stovetop on a medium-low setting. Transfer the chicken pieces onto a plate, cover with foil. Stir in 2 tablespoons (30ml) of heavy cream to the sauce and simmer for 1 minute. Add the chicken pieces back in and serve. 

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What are French “Croquants” cookies?

Croquants, a traditional cookie from beautiful Provence, are delightful twice baked treats known for their crispy texture and rustic charm. The word “croquant” translates to “crunchy” in French, perfectly describing their distinctive bite. Though there are many variations, classic croquants are typically almond-based and spruced up with chocolate and nuts.

Their preparation involves a double-baking process that gives them their signature crunch. Croquants are beloved for their versatility—their classic elongated shape makes them easy to enjoy as a snack or dessert, dunked into coffee, tea or even dessert wines.

A few years ago I shared my recipe for Chocolate Almond Twice Baked Cookies (find it here!). The batter for these is more neutral, but boasts loads of crunchy roasted almonds that yields an incredible nutty, roasty flavor.

Ingredients You’ll Need for these Double Chocolate Twice Baked Cookies

To make these twice baked Croquants cookies, you need staple ingredients that you likely already have in your pantry. Let’s take a closer look.

• Flour. All purpose-flour, spooned into a measuring cup and leveled-off. I suggest properly measuring by weight – it is key for achieving the right consistency.
• Ground almonds. It adds richness and a crunchier texture to these cookies. Ground almonds (also known as Almond meal) or Almond flour (finer) both work here.
• Unsweetened cocoa powder. This gives the cookies their rich chocolate flavor. Use a high-quality brand for the best results.
• Baking soda. One teaspoon of baking soda ensures the cookies rise just enough during the first bake.
• Salt. Enhances the overall flavor and balances the sweetness.
• Butter. It adds richness and helps bind the ingredients. Choose unsalted butter.
• Sugar. With 1/2 cup sugar (50g), these cookies are just sweet enough without overpowering the chocolate.
• Eggs. Choose 2 large eggs, at room temperature.
• Vanilla extract. Adds a warm, aromatic note that complements the chocolate.
• Dark Chocolate. Opt for chocolate that’s at least 70% cocoa for an intense, bittersweet flavor. Instead of using chocolate chips, I prefer to chop a bar of dark chocolate to create irregular pieces that add texture.

Step-by-Step Instructions

These cookies take a little extra time compared to your average batch, as they are baked twice. But don’t worry—it’s an easy and rewarding process! Here’s a quick overview of the steps to get you started. For all the detailed instructions, check out the recipe card below.

1. Prepare the Dough: Whisk flour, ground almond, cocoa, baking soda, and salt in one bowl. In another, beat butter and sugar until fluffy, then mix in the eggs and vanilla. Combine dry and wet ingredients; fold in the chocolate.
2. Shape and Bake: Preheat oven to 350°F (180°C). Divide dough into two logs (9″ x 2″) on a parchment-lined sheet and bake for 30 minutes. Space them at least 6 inches apart, as they’ll spread and grow while baking.
3. Slice and Bake Again: Slice logs into 0.8”(2cm) cookies, and bake again for 10 minutes. Cool on a wire rack.
4. Serve and Store: Once cooled, store in an airtight container for up to two weeks. Enjoy with coffee, tea, or wine!

Frequently Asked Questions

Can I skip on the ground almond to make this recipe nut free?

To make this recipe nut-free, use 2 cups all-purpose flour instead of 1 ½ cup (188g) all-purpose flour + ½ cup (50g) ground almond.

Can I use milk or white chocolate, instead of dark?

Yes, absolutely! Milk and white chocolate work here too – use the same quantity as listed in the recipe.

Can I use chocolate chips instead of chopped chocolate?

Yes. I personally prefer to use chopped chocolate to get uneven chunks and a better chocolate taste. But chocolate chips win on conveniency, and are perfectly fine here too.

Can I skip the second bake?

Absolutely not! After the cookies are baked once and sliced, they go back in the oven to completely dry out. This second bake is what transforms these cookies from soft to perfectly crisp. That said, keep an eye on them to avoid overbaking.

How long do they keep?

Once completely cooled, you can store the croquants 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.

Can you freeze them?

Yes, this a great freezer-friendly recipe. After the cookies are completely cooled, place them in a plastic freezer bag or sealed container. Freeze for up to 3 months. When ready to enjoy, thaw overnight on the countertop before serving.

Audrey’s Bakings Tips

• Room Temperature Ingredients: Make sure the butter and eggs are at room temperature. This ensures that they mix evenly with the other ingredients.
• Use High-Quality Cocoa Powder: Since cocoa is a primary flavor here, a good-quality unsweetened cocoa powder makes all the difference.
• Use at least 70% dark chocolate for a deep chocolatey flavor.

More French Cookies recipes

• Cocoa and Almond Thumbprint Cookies (Linzele) 
• Almond Cinnamon Shortbread Cookies (Schwowbredele)
• Thin Spiced Almond Cookies (Pains d’Amandes) 
• Spiced Cookies with Citrus Peels and Almonds (Leckerli) 
• Breton Salted Butter Sablés
• Butter Sablés from Alsace (Butterbredele)
• Buckwheat Sablés with Chocolate
• Lemon Poppy Seed Sablé Cookies 
• Chocolate Chip Cookies with Fleur de Sel 

Double Chocolate Twice Baked Cookies (Croquants)

Print Recipe

Serves: 28 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 stick (113g/8 tbsp) unsalted butter, at room temperature
½ cup (100g) white sugar
2 large eggs, at room temperature
2 tsp vanilla extract
1 ½ cup (188g) all-purpose flour
½ cup (50g) ground almond
¼ cup (30g) cocoa powder, unsweetened
1 tsp baking soda
½ tsp salt
200g dark chocolate, chopped

Instructions

1. In a large mixing bowl, mix the softened butter and sugar until creamy. Add in the eggs and vanilla extract, and mix until incorporated.
2. In a separate bowl, mix together the flour, ground almond, cocoa powder, baking soda and salt. Sprinkle over the butter/egg mixture and fold until just incorporated. Fold in the chopped chocolate and mix until the dough comes together into a rough ball.
3. Pre-heat your oven to 350°F (180°C)
4. Transfer the dough onto a floured working surface and divide it into two equals parts. Shape the two parts into two 8"-9” (20-23cm) long logs. Carefully lift them and transfer them onto a parchment lined baking sheet. Flatten them slightly with your hand.
5. Space the 2 logs about 6inches apart on your baking tray, as they will spread and rise while baking.
6. Bake for 30 minutes.
7. Take the two baked logs out of the oven (keep on the baking sheet) and allow to cool for 3 minutes. Using a very sharp knife, cut the logs into 0.8”(2cm) thick slices. Lay the slices flat (cut side down) and bake for an additional 10 minutes.
   Transfer the Croquants to a cooling rack to cool to room temperature.

The post Double Chocolate Twice Baked Cookies (Croquants) appeared first on Pardon Your French.

Whether for festive celebrations or leisurely Sundays, it’s a dish that invites you to savor every moment while the stovetop works its magic.

What is a Beef Daube?

Beef Daube is a traditional beef stew hailing from the sun-kissed region of Provence. This classic French dish combines tender cuts of beef with robust red wine, simmered with carrots, onions and an aromatic blend of herbs like bay leaves, thyme and rosemary. The dish is similar in spirit to the more widely known Boeuf Bourguignon, but has a distinctive Provençal flavor profile, with the inclusion of ingredients like herbs, spices and even black olives.

A Beef daube is traditionally cooked in a clay pot called a daubière, which has a unique shape that allows for slow, moist cooking. However, a heavy Dutch oven or any large, lidded pot works well for modern cooking. The slow cooking process allows each ingredient’s flavor to deepen, creating a stew that’s both rustic and refined.

What truly sets Beef Daube apart from other stews is its unique flavor profile, created using orange peels, cloves and juniper berries. They lend an unmistakable earthy warmth and a festive flair.

Traditionally served during festive occasions in Southern France, a Beef Daube brings a taste of Provençal charm to your table, making it a wonderful addition to any cold winter night or holiday meal. If you’re looking to add a touch of French warmth and sophistication to your menu, this dish is one to savor!

Why you’ll love this Beef Daube recipe

• Slow-cooked for maximum flavor and tenderness: The long cooking time and the combination of ingredients produce a complex, rich flavor. The beef becomes tender, almost melting in texture, and the flavors of the wine, herbs and spices meld into a robust and satisfying dish.
• A make-ahead dish that’s perfect for special occasions: this is a tremendous recipe for hosting! With the chopping and marinade done a day ahead, half the work is already complete. The next day, just brown the beef, add the marinade, and let it simmer for 3 hours—leaving you free to prep other dishes or relax before guests arrive.

Ingredients needed for an authentic Beef Daube

An authentic French Beef Daube recipe uses simple ingredients, but yields complex, layered flavors. Here is a closer look at the ingredients you’ll need for this stew recipe.  

• Stewing beef. Collagen-rich cuts like beef chuck are best. Don’t use a lean cut! Read my recommendations below for which cut to buy.
• Lardons. A traditional daube typically includes “lardons”—small strips of cured pork belly that are widely used and easily found in grocery stores across France. You can make your own by slicing thick-cut bacon across the grain into short, matchstick-sized pieces. Alternatively, thinly sliced pancetta is a good substitute.
• Flour. Once cooked, the beef is sprinkled with some flour which will help build the thickness of the daube sauce.
• Red wine. For the marinade and to build the sauce, a dry and fruity red wine is preferred such as Pinot Noir, Merlot or Cabernet Sauvignon. The fuller the body of the wine, the deeper and richer the sauce will be. You shouldn’t necessarily reach for a pricy bottle, but one that is still drinkable – trust me, it will really make a difference. Forget the “cooking wines” from the grocery store! 
• Vegetables. Carrots, celery, onions and garlic are the traditional vegetables used in a Beef Daube.
• Spices. Cloves and juniper berries bring warmth and a very unique flavor to this beef stew.
• Herbs. Thyme, rosemary and bay leaves are added for a rich aromatic profile.
• Orange peels. Fresh orange peels add brightness and balance the richness of the stew.
• Tomato paste. A dollop of tomato paste deepens the sauce color and flavors.
• Black olives. Finally, black olives are stirred in close to the end of cooking. They bring delightful bursts of brininess that balances beautifully with the warmth of the spiced, citrus-infused sauce.

What cut of beef to use for a Daube?

Collagen-rich cuts are best since they remain juicy, tender and flavorful after long, slow cooking. Here are my recommendations:

• Beef chuck (readily available, affordable) 
• Short rib (reliable, but pricier) 
• Fatty brisket
• Outside round (relatively lean) 

I suggest avoiding pre-packaged, pre-cut beef, as it’s often too lean and unlikely to become tender when cooked. Instead, visit your butcher or deli counter and ask for a well-marbled piece—one with plenty of white fat streaks running through the meat. You can trim some extra fat after, but not too much: fat helps keep the meat tender. 

Slice the beef into 1 ½ to 2-inch chunks – no smaller, as the cubes will shrink slightly as they cook and any smaller and they won’t hold up to the hours of cooking. 

How to make Beef Daube: step-by-step instructions

1. Marinate the Beef: In a large bowl, combine the beef chunks with red wine, garlic, onion, carrots, celery, orange peel, spices and herbs. Cover and refrigerate for at least 6 hours, preferably overnight. This step infuses the beef with flavor and tenderizes it.
2. Cook the lardons (bacon strips): In a heavy pot (like a Dutch oven), cook the lardons until crisp. Reserve.
3. Prepare the Daube: Remove the beef from the marinade and pat dry. Reserve the marinade and veggies. In the same pot as the previously cooked lardons, heat olive oil over medium heat. Add the beef chunks, searing until browned on all sides.
4. Combine and braise: Add the rest of the marinade (wine and vegetables). Stir in the tomato paste and bring to a simmer. Cook for 2h30 to 3 hours until the beef is tender.
5. Final touches: Add the black olives and continue cooking for 30 minutes. Taste and adjust seasonings if needed. If you’d like a thicker sauce, remove the lid and let it cook for an additional 30 minutes.

Frequently asked questions

What is the difference between Beef Daube and Beef Bourguignon?

While both are French beef stews, Beef Daube originates from Provence and traditionally includes orange zest, which adds a subtle citrus note. Beef Bourguignon, on the other hand, comes from Burgundy and is typically cooked with Burgundy wine and mushrooms. 

What red wine should I use for Beef Daube?

For the marinade and sauce, opt for a dry, fruity red wine. Steer clear of overly sweet varieties, as they can dominate the dish’s flavor. My recommendations include Pinot Noir, Merlot, or Cabernet Sauvignon. The richer the wine’s body, the more depth and intensity it will bring to the sauce. There’s no need to splurge on an expensive bottle, but choose one you’d enjoy drinking—it truly elevates the dish. And forget about those “cooking wines” from the grocery store!

Can I make Beef Daube in a slow cooker?

Absolutely! After browning the beef, transfer everything to a slow cooker. Cook on low for 7–8 hours, or until the beef is tender.

Can I make this recipe ahead?

Certainly! A Beef Daube is an ideal dish to prepare in advance, as its flavors deepen beautifully overnight. Allow it to cool completely before refrigerating, and gently reheat on the stove when you’re ready to serve.

How do I store and reheat Beef Daube?

Beef Daube stores well in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. You’ll find that the flavors deepen and improve after a day or two.

Audrey’s tips for the perfect Beef Daube

• Marinate the beef overnight for extra flavor: The red wine marinade is a key step in infusing rich flavors into the beef. If you can, marinate overnight for the best results.
• Make sure you pat the beef dry properly before cooking: When you take the beef out of the marinade to cook it, make sure you thoroughly pat dry each cube with paper towel. This is key to acheive a nice browning of the meat. 
• Use quality red wine: While you don’t need an expensive bottle, choose a red wine you enjoy drinking.
• Don’t skip the orange peel: This touch of citrus brings out the other flavors and gives Beef Daube its signature Provençal twist. When peeling the orange, make sure you don’t get the white part (flesh) of the peel – only the outer orange layer. The white flesh gives an unpleasant bitter note that’s best to avoid.

Serving Suggestions

Beef daube is often served with crusty bread, boiled or mashed potatoes, polenta or even a simple green salad to balance the richness of the stew. The large amount of liquid makes a tender braise that can also be served as a sauce for pasta. 

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

More French Stews and Braises you may like: 

• Classic Beef Bourguignon
• Lamb Navarin stew (Navarin d’Agneau)
• Classic French Coq Au Vin Rouge
• French Chicken Marengo 
• Flemish Beef & Beer Stew (Carbonnade Flamande) 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• French-style Braised Oxtail
• Braised Pork Loin with Prunes
• Beer-Braised Pork Shanks

French Beef Daube (Traditional Provençal Stew)

Print Recipe

Serves: 4-6 Prep Time: 30 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

2.2lbs (1kg) stewing beef, cubed
2 tsp salt
2 tsp fresh ground black pepper
1.65 lbs (750g) carrots, peeled and chopped in sticks
1 large celery stalk, cut in large sticks
2 onions
8 cloves (the spice)
4 garlic cloves, peeled and crushed
5 juniper berries
4-5 sprigs of thyme
2 sprigs of rosemary
4-5 bay leaves
3 strips of fresh orange peel (just the peel, avoid the white pith as best you can)
3 cups (750ml) red wine
5 ounces bacon (5 strips/about 145g), sliced into ¼” (0.65cm) thick matchsticks
1 tbsp (15ml) extra virgin olive oil
2 tbsp all-purpose flour
1 tbsp tomato paste
1/3 cup black olives

Instructions

1. Place the stewing beef cubes in a large bowl/dish. Season with salt and pepper generously. Add the chopped carrots and celery. Peel the onions and slice them in quarters. Poke a clove into each onion quarter and add the onions to the bowl/dish with the beef. Add the juniper berries, sprigs of thyme, rosemary, bay leaves and orange peels. Add the red wine; it should almost cover all the ingredients. Cover with plastic film and refrigerate overnight.
2. The next day, take the beef marinade out of the fridge 1 hour before you start, to allow it to warm to room temperature. Take the beef cubes out of the marinade and pat them dry with paper towel.
3. Heat up a large Dutch-oven over medium heat. Add the bacon strips and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the Dutch-Oven.
4. Add the olive oil to the Dutch-Oven. When sizzling, add the beef cubes and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won’t brown properly.
5. When the beef is nicely seared, sprinkle with flour and stir until the beef cubes are all covered and the flour is mostly wet.
6. Add the marinade (vegetables, red wine, herbs and spices) and cooked lardons. It should barely cover the beef cubes. Add the tomato paste and stir to combine. When the liquid begins to boil, turn the heat down to medium-low and cover with a lid. Simmer for 2 hours.
7. Add the black olives and cook for 30 more minutes.
8. Check the texture of the beef – it should be fork-tender. If it is still too tough, continue cooking for up to 30 extra minutes.
9. Discard of herbs and loose spices, and serve.

The post French Beef Daube (Traditional Provençal Stew) appeared first on Pardon Your French.

Grape Olive Oil Cake (Gâteau aux raisins)

Sometimes known as “Harvest Cake,” this Grape Olive Oil Cake has a special place in my heart. It’s incredibly moist and fragrant, with a delicate hint of orange zest and the delightful juiciness of fresh grapes in every bite. Inspired by Mediterranean home kitchens, this cake carries the charm of both French and Italian traditions, particularly from Provence, where olive oil and grapes are a way of life.

I love the use of extra virgin olive oil as the primary fat, instead of butter. It makes the cake wonderfully moist and helps it stay fresher longer than traditional butter-based cakes. The olive oil imparts a subtle earthiness, while the grapes burst with juicy sweetness, and the orange zest adds a refreshing, aromatic touch.

I especially enjoy baking this cake during the grape harvest season, from late summer through early autumn. It feels like a little celebration of the season’s bounty! This easy Grape Olive Oil Cake recipe with fresh grapes is a fantastic way to enjoy the harvest and embrace the cozy vibes of fall.

It’s versatile, too! Whether you’re serving it as a dessert, a breakfast treat or a snack, it pairs beautifully with a cup of coffee or tea. If you’re hosting a gathering or simply craving something comforting, this moist Grape Olive Oil Cake is sure to make everyone’s day a bit sweeter.

Ingredients you’ll need for this Easy Grape Olive Oil Cake recipe.

Here is a detailed look at the ingredients you need to make this cake at home. And don’t skip my baking tips below! 

1. Sugar. White sugar is best here.
2. Orange. The zest of a whole orange infuses this cake with a vibrant, aromatic flavor. By rubbing the zest into the sugar with your fingers, you release the essential oils and moisten the sugar, unlocking the full potential of the zest’s flavor.
3. Eggs. You need 2 large eggs at room temperature.
4. Milk. Choose 2% or whole fat milk. Avoid skimmed, no-fat or lactose-free which won’t yield a great bouncy texture to the cake. Make sure the milk is at room temperature when you add it to the batter.
5. Olive oil. It adds a rich, fruity flavor and moist texture. Choose a good quality extra-virgin olive oil.
6. Flour, salt and baking powder. All-purpose flour is the way to go.
7. Grapes. My favorite grapes for this cake are Concord grapes, which are a variety of dark purple grapes known for their robust flavor. They have a sweeter aroma than your average grapes, which is why they are often used to make juice or jelly – especially in the United States – but I absolutely adore them in this cake. They are on the smaller size, and often seeded – though some varieties are seedless. Another great option is Thomcord grapes, a similarly dark and sweet variety, which helps maintain the authentic taste of the cake. That said, feel free to use any table grape variety—red or black—as long as they’re fresh, plump, and smooth. Just keep in mind that the flavor of the cake may vary slightly depending on the grapes you choose.

Frequently Asked Questions

Do you need to remove the seeds from the grapes?

It’s not necessary. I leave the seeds in, and they’re hardly noticeable in the cake. You might detect a slight crunch, but it doesn’t affect the texture or taste. If you’re concerned about the seeds, you can always opt for a seedless grape variety.

How long can you keep this cake?

This cake can be kept on the counter, in an airtight container for up to 2 days.

Can you freeze this grape cake?

Absolutely, this cake can be frozen for up to 3 months. To do so, let it cool completely, wrap it well in foil, place in a freezer bag. When ready to eat, place it overnight on your countertop to thaw.

Audrey’s baking tips:

• You need a 9-inch (22.8cm) cake pan for this recipe.
• Use whole milk or 2%, avoid low-fat, skimmed or lactose free.
• Use an organic orange. Because we are using the zest from the peels, I recommend you use an organic orange.
• Make sure your eggs and milk are both at room temperature. Take them out of the fridge at least 30 minutes before you start baking.

I hope you’ll love this Grape Olive Oil cake recipe as much as I do! If you have any questions or tips to share, please feel free to leave a comment. If you would like to try more baking recipes with olive oil, try my Olive Oil Lemon Cake or my Dark Chocolate Olive Oil Cake recipe. 

More traditional French Cake recipes to try: 

• Classic French Apple Cake 
• Chestnut Cream Cake (Gâteau Ardechois) 
• Chocolate Moelleux Cake 
• Classic French Pear Cake 
• Walnut Coffee Cake (Gâteau Grenoblois)
• Chocolate Vanilla Marble Cake 
• French-style Fruit Cake 
• Apple Breton Pound Cake

Grape Olive Oil Cake (Gâteau aux raisins)

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

½ cup white sugar (100g), plus 1 tbsp for sprinkling
1 orange, zested
2 large eggs, at room temperature
⅓ cup milk (80ml) (2% m.f. or whole), at room temperature
½ cup (120ml) extra-virgin olive oil
1 tsp vanilla extract
1½ (185g) cups all-purpose flour,
½ tsp salt
1 tsp baking powder
2 cups (seedless) grapes, washed and dried

Instructions

1. Preheat your oven to 350°F/180°C with a rack in the middle. Grease a 9-inch (22.8cm) cake with butter and lightly dust the edges with flour. Place a circle of parchment paper at the bottom.
2. In a large mixing bowl, rub the sugar and orange zest together until the sugar moistens. Whisk together the eggs and sugar until pale and foamy. Then whisk in the milk, olive oil and vanilla extract.
3. In a separate bowl, whisk together the flour, salt and baking powder. Add the dry ingredients to the wet and mix until just combined.
4. Switch to a spatula and fold in about three quarters of the grapes (about 1 ½ cups) into the batter. Gently transfer the batter into the prepared cake pan. Dot the remaining grapes evenly over top of the batter and sprinkle evenly with 1 tablespoon of sugar.
5. Bake for 50 minutes, until golden. Transfer onto a cooling plate and let cool at least 30 minutes before removing from the pan.

The post Grape Olive Oil Cake (Gâteau aux raisins) appeared first on Pardon Your French.

This is probably one of my favorite recipes to make do with the abundance of tomatoes and eggplants in the summer. This veggie-focused dish is pretty healthy and low carb, yet it’s nothing short of satisfying!

If you’ve been following me for a while, you know that despite my Breton roots, I have a deep love for Provence, its culture and its cuisine.

Provençale cuisine truly knows how to showcase summer produce, and turn them into colorful and sustaining meals – and this recipe is one of my favorites from the local repertoire.

What is Provencal Eggplant Tomato Gratin?

A Provencal Eggplant Gratin features thick slices of eggplant layered in a casserole dish with a tomato sauce, cheese and herbs and baked to bubbly perfection. This is a popular recipe hailing from the sun-kissed region of Provence, in Southern France.

I know this recipe is similar to the Italian Eggplant Parmigiana (or Eggplant Parmesan), but the main difference is that the eggplant slices aren’t breaded and fried beforehand. Here they are just quickly pan fried, unbreaded, to soften them before being layered in between tomato sauce and cheese. The eggplant actually finishes cooking while the gratin bakes. This makes for a lighter dish than Eggplant Parmigiana, that’s quicker to make too!

Another key component of this dish is the Herbs de Provence. This mix of dried herbs yields a signature Provençal taste to this gratin.

Ingredients you’ll need for this Provençal Eggplant Tomato Gratin

1. Eggplants. You need two large eggplants, sliced widthwise into 1/4-inch-thick rounds. When sourcing for eggplants, look for ones that are slightly firm, with a smooth skin and that feel heavy for their size. The stem is also a good indicator: it should be green. Sadly, a lot of eggplants I see in grocery stores have stems that are brownish or dried out. 
2. Salt. A key step of this recipe is to generously salt the eggplant rounds and let them “sweat” for at least 45 minutes, spread evenly over paper towels. You then use a cloth or paper towel to soak all the excess moisture released from the eggplant rounds. DO NOT skip this part or the eggplant will release too much moisture when baking, and the gratin will be quite watery at the bottom.
3. Extra-Virgin Olive Oil. After the eggplant rounds have sweat, they get quickly pan fried with olive oil. Eggplant absorbs lots of olive oil, so don’t be afraid to have a heavy hand.
4. Garlic and onion. A great base for the tomato sauce.
5. Diced tomatoes. The sauce is made with diced tomatoes. You can use either canned tomatoes or fresh. If using fresh, make sure they are ripe and juicy, so they’ll soften nicely when cooking. Prefer a variety with a meaty flesh such as San Marzano or Roma.
6. Fresh Basil. A few fresh basil leaves adds a bright herby flavor to the tomato sauce.
7. Herbs de Provence. They add the signature Provençal flavor to this dish! It consists of a blend of dried herbs: savory, marjoram, rosemary, thyme and oregano. You can find Herbs De Provence online, in spice shops, bulk stores, and often in grocery stores in the spice aisle.
8. Grated Parmesan cheese and grated Mozzarella cheese. A mix of Parmesan and mozzarella cheese is sprinkled in between layers. The parmesan adds great taste and a salty kick, and the Mozzarella creates delicious melty strings.  
9. Breadcrumbs. Although optional, I like to add a sprinkle of breadcrumbs to get an extra crisp gratin top. I prefer homemade breadcrumbs (grated stale bread) but store-bought works too. 

Frequently asked questions

Can I use bottled tomato sauce, in lieu of canned or fresh tomatoes?

I personally prefer making a quick homemade sauce with canned or fresh tomatoes, to ensure I keep a chunky texture. With homemade sauce, I also know exactly the amount of salt or other seasonings that go into the sauce. That said, if you don’t have time for homemade, opting for a store-bought tomato sauce is fine too. Make sure you cook it on the stove top for a few minutes to thicken it a bit.

Do I have to peel the eggplants?

No. There is no need to peel the eggplants if you wash them under cold water before. The skin actually holds lots of nutrition and yields a “meatier” texture to the cooked eggplant. But if you really must peel the eggplants (they are difficult to digest for some), you can do it!

The eggplants turned out “chewy”, what happened?

Chewy eggplants mean they are undercooked. To avoid this, make sure you cut the eggplants into 1/4-inch-thick rounds, no thicker. If they are thicker, they will take a longer time to be fully cooked through.

The gratin ended up “watery”, what happened?

This is likely because the eggplants released excess water when they cooked. To avoid this, make sure you let them sweat out with salt for at least 45 minutes before you start the recipe. They will release lots of moisture that way, which won’t be released later when they bake in the gratin.

How to store leftovers?

To store leftovers, let the gratin cool completely to room temperature and transfer into an airtight container. Keep in the fridge for up to 4-5 days. Reheat in the oven at 350°F/180°C for about 20 minutes.

Audrey’s cooking notes:

• This is a simple recipe, but it does require a bit of active time – especially the initial pan frying of the eggplant slices. This recipe may be best suited for weekends, rather than busy weeknights. Although the good news is that I think it tastes even better when made ahead and re-heated the next day, like a lot of gratins and saucy dishes do.

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

More Provence recipes to try: 

• Eggplant Caviar Dip (Caviar d’Aubergine)
• Roasted Red Pepper Dip (Poivronade)
• Black Olive Tapenade
• Layered Vegetable Tian
• Cod Provençal with tomatoes, olives and capers
• Stuffed Tomatoes (Tomates Farcies)
• Chicken Provençal with cherry tomatoes and olives
• French Pistou Sauce
• Provençal Chickpea Salad

Provençal Eggplant Tomato Gratin

Print Recipe

Serves: 8 people Prep Time: 1 Hour Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 17 voted )

Ingredients

2lbs (900g) eggplants (about 2 medium), sliced widthwise into 1/4-inch-thick rounds, end slices discarded
3 tsp salt
½ cup (125ml) extra-virgin olive oil
2 garlic cloves, peeled and finely chopped
1 onion, peeled and finely chopped
1 (28 fl.oz/796ml) can diced tomatoes
2-3 fresh basil leaves, chopped
1 tbsp Herbs de Provence (+ extra for topping)
½ tsp freshly ground black pepper
½ tsp salt
1 garlic clove, peeled (for the dish)
¼ cup (25g) grated parmesan cheese
½ - ¾ cup (60g – 90gr) grated mozzarella cheese
1 tbsp bread crumbs

Instructions

Step 1 - Spread eggplant slices in one layer on a board covered with a cloth or paper towels. Sprinkle with salt (on both sides) and set aside for 45min to 1 hour to allow the eggplant to “sweat” excess moisture and lose their bitterness. Pat eggplant dry on both sides with paper towel or a cloth.

Step 2 – Heat up about 1 tbsp (15ml) of extra virgin olive oil in a large frying pan over medium heat. Add 3 to 4 eggplant slices and pan fry for about 2 minutes on each side, until the eggplant is softened. Add more oil to the pan and repeat with all eggplant rounds. Eggplant absorbs a lot of oil, so don’t be afraid to be generous when oiling the pan.

Pre-heat your oven to 350°F/180°C with a rack in the middle.

Step 3 - In a medium sized sauce pan, over medium heat, heat up 1 tablespoon (15ml) of EVOO and cook onion and garlic for 5 minutes or until lightly caramelized. Add fresh basil, diced tomatoes, herbs de Provence, basil, black pepper, salt and cook for about 20 minutes at a low simmer, until 1/4 of the liquid has dissolved and it looks much thicker.

Step 4 - Rub a gratin dish or skillet with a crushed garlic clove. Drizzle 1 tbsp of EVOO and rub to coat evenly. To assemble, arrange a layer of eggplant slices in overlapping rows at the bottom of the prepared baking dish. Cover with a third of the tomato sauce and a third of the Parmesan and a third of the mozzarella. Repeat this process twice, finishing with the last third of tomato sauce and cheese. Top with breadcrumbs, an extra sprinkle of Herbs de Provence and salt and pepper to taste.

Bake for 40 minutes. Finish with 2 minutes under the broiler to brown the top. Let cool for at least 15 minutes before serving.

Note: This recipe was first published in August 2020. I updated it in July 2024, with new step-by-step photos and photos of the finished dish. I also improved the recipe instructions, and added an extra ½ – ¾ cup (60g – 90gr) of grated mozzarella cheese, which helps hold the gratin together and make it ever more delicious and satisfying.  

The post Provençal Eggplant Tomato Gratin appeared first on Pardon Your French.

The tradition of the Epiphany in France

In France, we celebrate the Epiphany, known as “La Fête des Rois” on January 6th, although the festivities often extend throughout the month. The Epiphany is originally a religious celebration commemorating the visit of the Three Wise Men to baby Jesus, in Bethlehem – but is a widely popular celebration in the country.

The most popular tradition associated with the Epiphany in France, is the King’s Cake. As soon as January clocks in, the specialty can be found in virtually every French bakery. A small figurine called a fève (originally a dried bean, although now a small porcelain or plastic figure is the choice) is hidden inside the cake. The person who finds the fève in their slice is the king or queen for the day and often gets to wear a paper crown.

The cutting of the King’s Cake is a festive moment too: the ritual calls for the youngest person in the room to sit under the table and calls out guests’ names, who are then given their slices. No cheating allowed!

This is an undeniably joyful and social occasion and people may organize King’s Cake events in schools, workplaces and city halls also. 

Fèves sold at a local brocante last Summer.

About the “Fèves”

As playful as this might sound, these little “fèves” are, for some French, highly collectible gems. You will see them in most brocantes and stores in France. They come in many shapes (from religious icons, celebrities to cartoon characters) and prices (some porcelain vintage fèves can be pretty pricey.) Indeed, it has become common for bakeries to come up with their own line of figurines each year.

A puff-pastry Galette in the North, a crown-shaped Brioche in the South.

There are two kinds of “galette” to celebrate the Epiphany in France. The first one, known as a “Galette” includes a creamy frangipane filling spread between two puff pastry layers. The Northern part of France widely enjoys this version, including Paris – making it unquestionably the most popular version in France.

The second version, a “Brioche des Rois” is a sweet brioche dough decorated with pearl sugar, candied fruits and shaped like a crown, symbolizing the kingship of the Magi. The South of France predominantly enjoys this version, and can be found under different names: “Brioche des Rois” in Provence, “Reiaume” in Montpellier, “Corona Bordalesa” in Bordeaux, or “Coque des Rois” in Moissac.

Ingredients you’ll need for this King’s Brioche

Despite all its different names, the King’s Brioche always features a tender crumb and is easily recognizable with its crown-shape and candied fruit topping. Although it is not commonly found in North America, you can easily recreate your own version at home.

Here is the list of the ingredients you need to prepare to make this King’s Brioche at home.

1. Active dry yeast and milk. Before incorporating the yeast into the dough mixture, you must re-hydrate it in lukewarm milk. Choose 2%m.f. or whole milk.
2. Sugar. Opt for white sugar.
3. Orange and lemon zest. We flavor the brioche with citrus zests, giving it its signature flavor. Because we are using zests, I prefer organic fruit.
4. Flour. All-purpose flour is best.
5. Eggs. The eggs need to be at room temperature. Take them out of the fridge at least one hour beforehand.
6. Butter. Likewise, the butter needs to be at room temperature when you knead it into the dough. Take it out of the fridge at least two hours beforehand. I prefer unsalted butter.  Like for all brioches or French laminated pastries (like croissants), the quality of the butter you use will make a big difference. If you can, opt for a French-quality butter churned to a higher fat content (such as President’s).
7. An egg yolk and one tablespoon of milk. Whisked together with a fork for brushing the brioche top and give it a golden shine.
8. Pearl sugar. Pearl sugar, also known as nib sugar or hail sugar, is a type of sugar that we commonly use as a topping when baking goods in France. It consists of small, round grains of sugar which do not melt and retain their shape during baking. It adds a delightful sweet crunch to the brioche. Pearl sugar is available is stores (ie. Walmart), bulk stores or online.
9. Orange Marmalade. Once baked, the brioche gets brushed with orange marmalade, giving it a shine as well as adding citrus flavor. This also helps the candied fruits stick more securely to the brioche.
10. Orange peels and candied cherries. Lastly, the baked brioche is decorated with colorful candied fruits to recreate the look of a king’s crown. Orange peels and candied cherries are traditionally used, but you can opt for other fruits if you would like such as lemon peels, candied apricots or candied kiwis.

Frequently Asked Questions

What is the best flour for brioche?

Use all purpose flour. For this recipe, avoid using whole-wheat, harder flours or even a gluten-free alternative flour, as the brioche won’t likely rise as much.

Why is the brioche dough not rising?

There can be many reasons but the two most likely ones are 1. the yeast you are using is dead, or you hydrated it in hot milk causing it to die; 2. You let your dough proof (meaning, rise) in a place that is either too hot, cold or humid. Make sure you let the dough rise in a draft-free environment and at room temperature. The ideal room temperature for doughs to rise is between 80°F – 90°F (26.5°C – 32.2°C).

How to store this King’s Brioche?

You can store the brioche in airtight container at room temperature for up to 5 days. Brioche generally tend to dry up after 3 days, but the orange marmalade brush atop this one helps keep it moister longer.

You can freeze the brioche after baking and after it is completely cool – but without the orange marmalade and candied fruits on top.

Audrey’s tips:

• The making of this brioche requires two resting periods to allow the dough to grow, which totals to 4 hours. So plan ahead if you would like to serve it by tea time.
• While the kneading of the dough is easier in a stand mixer, this recipe is absolutely doable by hand too, with some elbow grease !
• When hydrating the yeast in lukewarm milk, it is very important the milk temperature isn’t over 30C or this will kill the yeast.
• If you don’t have a French trinket, you can use an almond instead.

I hope you’ll love this King’s Brioche (Brioche des Rois) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More regional French baked goods you may like: 

• Gateau Basque (Basque Cake with pastry cream)
• Normandy Apple Tarte (Tarte Normande)
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chestnut Cream Cake (Gâteau Ardéchois)
• French Walnut Coffee Cake (Gâteau Grenoblois)
• Alsatian Blueberry Tart (Tarte aux Myrtilles Alsacienne)

King's Brioche

Print Recipe

Serves: 8-10 Prep Time: 30 minutes + 2/3 hours Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 11 voted )

Ingredients

2/3 cup (150ml) milk, whole or 2%
2 ¼ tsp(8g) active dry yeast
1/2 cup (100ml) sugar
zest of 1/2 orange
zest of 1/2 lemon
2 1/2 cups (312g)all purpose flour
1/4 tsp salt
1/3 cup (75g) unsalted butter, diced and at room temperature
2 large eggs, at room temperature
1 tsp vanilla extract
1 egg + 1 tbsp (15ml) milk, for the egg wash
¼ cup (80g) orange marmalade
3 tbsp pearl sugar (or crushed sugar cubes)
About 20 candied orange peel sticks
12 candied cherries

Instructions

Step 1 - Warm up the milk to a warm temperature (not hot!) in a sauce pan or in the microwave. Stir in the yeast and set aside for 10 minutes. Your yeast should foam.

Step 2 - In a large mixing bowl, combine the sugar, lemon zest and orange zest, and rub with your fingers so the zest releases moisture and the sugar becomes moist and lumpy. Whisk in the flour and salt.

Step 3 - Dig a well in the middle and add the eggs and the milk with yeast. Stir until all the flour is incorporated and you get a very sticky mixture. Add the cubed butter and knead for 10 minutes until all the butter is well incorporated.

Step 4 - Transfer the dough to a large, greased bowl. Cover with a cloth and set aside in a draft-free environment for 2-3 hours, until the dough has doubled in size.

Line a large baking sheet with parchment paper.

Step 5 - When the dough has doubled in size, punch it in the middle to deflate it. Transfer the dough onto a floured working surface and shape into a ball. Transfer the dough ball onto the parchment paper-lined baking sheet. Poke a whole in the middle of the ball with your index finger, and enlarge the hole to form a crown. Do not hesitate to form a large hole (about 4 inches in width) in the middle as its size will decrease when the crown bakes.

Step 6 - If you have a trinket, stick in somewhere underneath the crown.

Cover the crown with a cloth and let rise for 1 more hour.

Pre-heat your oven to 350°F (180°C).

Step 7 - After the one-hour mark, whisk the egg yolk with the milk and brush it all over the crown. Sprinkle evenly with pearl sugar.

Bake the brioche for 30 minutes until it looks puffy and golden.

Step 8 - Take out of the oven and immediately brush marmalade over top to give it a nice shine. When the brioche has completely cooled down, decorate it with citrus peels and candied cherries.

 

The post King’s Brioche (La Brioche des Rois) appeared first on Pardon Your French.

About Ratatouille 

The word ratatouille comes from the Occitan dialect ratatolha, which means “to stir” – touiller in French. In the 18th century, it is said the word ratatouille was used for any type of stew in and around the city of Nice – be it for stewed vegetables, beans, potatoes, meats, etc. It is only circa the 1930s that its definition refined itself to describe a stew of tomatoes, aubergines (eggplant), courgettes (zucchini) and bell peppers. 

Today a pillar of traditional Provençal cooking, recipes for Ratatouille are countless, but the main ingredients always remain the same – garlic, onions, tomatoes, zucchini, eggplants and bell peppers. There exist different methods for preparing the vegetables and composing a ratatouille: stewed on the stovetop (traditional method), baked in the oven, or charred on the grill (modern methods).

In Provence, ratatouille is traditionally cooked on the stove top. This 2-step method consists of cooking each vegetable in olive oil until tender. Then, all the vegetables are combined and simmered slowly to turn soft, melty and full-flavored. 

Like every rustic French recipe, every family has their own version of this dish – the personal twist usually being a specific herb, spice or condiment. Mine has always been to add a spoonful of honey at the end of the cooking process. This livens all the flavors beautifully. 

My cooking tips for a perfect ratatouille:  

• Ratatouille is best made with seasonal vegetables – choose ripe, vibrant-colored zucchini, eggplants, bell peppers and tomatoes. 
• Be patient. The low and slow cooking method of a ratatouille is meant to turn the vegetables melty, while extracting their optimum flavor. Speeding up this process by upping the temperature won’t achieve the same ‘melty’ texture. 
• Leave the garlic whole and in their skins. This will impart the ratatouille with a subtle garlic flavor, without it being too overpowering. You must let the flavors of the other vegetables sing! The long cooking time cooks the garlic in their skins, and they are delicious to eat too. 
• Use a high-quality Extra Virgin Olive Oil. It will make a big difference. I find 2 tablespoons is enough to pre-cook the vegetables, but feel free to use a little extra if needed. 
• Use a non-stick frying pan or casserole dish, as the eggplant tend to stick to the pan. 
• The key to a great ratatouille, I find, is to cube all the vegetables the same size – that is, into ½ inch (1.25cm) cubes for this recipe. 

How to make this Classic stovetop Ratatouille

Here is how to prepare this classic ratatouille. While this recipe requires patience, you’ll see there is no advanced skills needed. See the recipe card at the end of this article for the ingredient list, exact quantities and cooking time. 

Step 1 – Prepare your vegetables. Peel and chop the onion. Wash the zucchini and eggplant, cut off the ends and dice into  cubes. Wash the bell peppers, cut them in half, remove the core, seeds and white flesh and cut them into into squares. Wash the tomatoes, cut them in quarters, discard the seeds and cut into into cubes.

Step 2 – In large frying pan or heavy bottom pot, heat up the extra virgin olive oil over medium heat. Add the onion and cook until glistening and fragrant. 

Step 3 – Add the diced bell peppers and eggplant, and cook until soft.

Step 4 – Add the tomatoes, zucchini, garlic (in their skins), thyme and bay leaf. Stir gently to mix. Turn the heat to medium-low, cover and let simmer for at least one hour. 

My tip: When the ratatouille is simmering, occasionally take the lid off, carefully wipe away the built-up condensation on the inner lid and place the lid back on. This will help prevent having a watery ratatouille. 

Step 5 – After one hour, check the consistency of the ratatouille. If the vegetables rendered too much water, you can let it simmer 10 to 20 more minutes with the lid off. When the consistency is right, add the honey and stir to combine.

Step 6 – After adding the honey, taste and adjust seasoning if needed with salt and pepper. For serving, you can garnish the ratatouille with a few fresh basil leaves. 

Ratatouille serving suggestions

Comforting, vegan and gluten-free, a ratatouille can be served in endless ways, either hot or cold. Here are a few suggestions : 

• Hot : Serve it as a side dish alongside meat or fish, spoon it over pasta or creamy polenta, top it off with an egg and/or cheese. 
• Cold : Spoon it over toasted bread slices.

How to store this ratatouille? 

Any leftovers? Great news: a ratatouille tastes even better reheated the next day. 

• In the refrigerator: let the the dish cool completely and store it in an airtight container in the fridge for up to 3 days. Reheat your portions on the stovetop or in the microwave.
• In the freezer: let the dish cool completely and store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, you can let the dish thaw in the fridge before heating it through on the stovetop or in the microwave.

I hope you enjoy this Classic Stovetop Ratatouille recipe as much as I do! If you have any questions, please leave a comment. 

More French sides you may like: 

• French Green Beans Almondine
• Vichy Carrots
• Classic Vegetable Tian from Provence
• Cauliflower Gratin
• Classic Potato Gratin Dauphinois
• Brussels Sprouts Gratin
• Cucumber Salad with Crème Fraiche
• French-Style Potato Salad

Classic Stovetop Ratatouille

Print Recipe

Serves: 6-8 Prep Time: 15 Minutes Cooking Time: 1 Hour 30 Minutes 1 Hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 8 voted )

Ingredients

2 tbsp (30ml) Extra Virgin Olive Oil
1 large onion, peeled and diced
2-3 garlic cloves, left whole and unskinned
2 large zucchini (about 500g total)
1 large eggplant
1 large red bell pepper
1 large green bell pepper
6 medium-size ripe tomatoes
2-3 sprigs of dried thyme, stemmed
1 bay leaf
Salt, to taste
Freshly ground black pepper, to taste
1 tbsp honey
Optional: fresh basil leaves, for garnish

Instructions

Step 1 - Prepare your vegetables. Wash the zucchini and eggplant, cut off the ends and dice into ½ inch (1.25cm) cubes. Wash the bell peppers, cut them in half, remove the core, seeds and white flesh and cut them into into ½ inch (1.25cm) squares. Wash the tomatoes, cut them in quarters, discard the seeds and cut into into ½ inch (1.25cm) cubes.

Step 2 - In large frying pan or heavy bottom pot, heat up the extra virgin olive oil over medium heat. Add the onion and cook for 2-3 minutes until glistening and fragrant.

Step 3 - Add the diced bell peppers and eggplant and cook for 7 minutes, stirring occasionally until soft.

Step 4 - Add the tomatoes, zucchini, garlic (in their skins), thyme, bay leaf and a pinch of salt. Stir gently to mix. Turn the heat to medium-low, cover and simmer for one hour. Occasionally, take the lid off and carefully wipe away the built-up condensation on the inner lid, place the lid back on. This will help prevent having a watery ratatouille.

Step 5 - After one hour, check the consistency of the ratatouille. If the vegetables rendered too much water, let it simmer 10 to 20 more minutes extra with the lid off.

Step 6 -When the consistency is right, add the honey and stir to combine. Adjust seasoning if needed with salt and pepper. Optional: garnish with fresh basil leaves. Serve.

The post Classic Stovetop Ratatouille appeared first on Pardon Your French.

About the French apéro

Short for apéritif, the French apéro is a ritual of before-dinner snacks and drinks – which is very dear to the French. Think American happy hour, but more food focused. It is enjoyed throughout the entire year (regardless of season), but a little more religiously during the warmer months of the year, when you’re settled in on a sun-drenched patio or backyard. 

Often very laid back, a French apéro commonly features a mix of chips, peanuts, olives and slices of saucisson (dried pork sausage) – nothing extravagant. For special occasions, you can come up with more creative bites, dips and toasts – such as this poivronade dip.

More appetizer recipes you may like: 

• French Cheese Puffs (Gougères)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Classic French Salmon Rillettes
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Sardine and Cream Cheese Rillettes
• Eggplant Caviar Dip
• Black Olive Tapenade
• Gruyere Cheese Twists (Torsades au fromage)

Less famous than the olive Tapenade, this Roasted Red Pepper Dip is another specialty dip from Southern France, with big Mediterranean flavors. A lot of different takes exist for this recipe, but the base always remains the same – pureed roasted red peppers, which are mixed with different cheeses, spices and/or fresh herbs. Today’s take features salty parmesan and feta cheese, pine nuts, smoked paprika and fresh basil leaves. This makes for a creamy dip with deliciously smoky, salty yet slightly sweet flavors. 

How to Store this Roasted Red Pepper Dip? 

Keep the Poivronade in an airtight container or jar, in the fridge for up to 1 week. The dip tends to thicken in the fridge, so take it out to settle to room temperature about 30 minutes before enjoying. 

Notes: 

• For this recipe, you will need a blender or mixer. 
• For roasting the bell peppers, you can do it easily in the oven; I am giving you instructions in the recipe below. But feel free to do it on the grill if weather allows. The goal is to roast the peppers until they get charred, blistering skins – do not fret, the blackened skins are peeled off later.  
• Pine nuts are delicious to use in this recipe. However, for a more affordable option you can use chopped almonds (2 tablespoons + extra for garnish). 

I hope you enjoy this Roasted Red Pepper Dip from Provence (Poivronade) recipe as much as I do! If you have any questions, please leave a comment. And if you enjoy recipes from Provence, make sure to sure check my round up of Classic Provencal Recipes To Try. 

More appetizer recipes you may like: 

• French Cheese Puffs (Gougères)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Classic French Salmon Rillettes
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Sardine and Cream Cheese Rillettes
• Eggplant Caviar Dip
• Black Olive Tapenade
• Gruyere Cheese Twists (Torsades au fromage)

Roasted Red Pepper Dip (Poivronade)

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

2 large red bell peppers, washed
2 tbsp pine nuts (+ 1 tbsp for garnish)
1/2 cup (55g) parmesan, grated or roughly chopped
1/2 cup (75g) Feta cheese, crumbled (+ a little extra for ganish)
¼ tsp smoked paprika (+ a pinch more for garnish)
2 garlic cloves, peeled
6-8 Fresh basil leaves (+ a few more for garnish)
2 tbsp (30ml) lemon juice
2 tbsp extra-virgin olive oil (30ml) (+ more for garnish)
Salt and pepper, to taste

Instructions

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a roasting pan or dish with foil, place the whole bell peppers on top and bake for 40 minutes until blackened, flipping them hallway (carefully, with tongs).

Let the bell peppers cool. When cool enough to handle, peel off the skins. Cut the peppers open, remove the core and seeds and chop them roughly.

Cut the garlic cloves in half and use a paring knife to pry the germ out.

In a mixer, add the parmesan and pine nuts, and pulse until ground. Add the feta, paprika, garlic cloves, lemon juice, basil leaves, salt and black pepper to taste. Pulse until reduced to a crumbly paste. Add the chopped red pepper, olive oil and mix until smooth. Taste and adjust seasoning to your taste with salt and pepper. If the consistency is too thick for your liking, add one or two splashes of olive oil.

Transfer the dip to a serving bowl. Drizzle with 1 tablespoon of olive oil, and top with a sprinkle of pine nuts, a sprinkle of crumbled feta, a pinch of paprika and a few basil leaves. Enjoy with toasted bread slices or raw vegetables for dipping.

The post Roasted Red Pepper Dip from Provence (Poivronade) appeared first on Pardon Your French.

This sun-drenched region in the South of France is home to some of the most iconic dishes in the French repertoire: Daube, Bouillabaisse, Ratatouille, and many more. Below, you’ll find 15 classic Provençal recipes that are simple enough to make at home, using everyday techniques and a pantry built around tomatoes, garlic, olives, and Herbes de Provence.

Whether you’re planning a Provençal-inspired dinner party or just want a taste of the South of France on a weeknight, these are the recipes to start with.

Jump to: Starters & Snacks · Sides & Vegetables · Mains · Sweets

Provençal Starters & Snacks

Eggplant Caviar Dip (Caviar d’Aubergine)

A creamy, deeply flavorful dip made from roasted eggplant, garlic, and shallots. It bears a strong resemblance to baba ganoush, but skips the tahini — making it lighter, easier to make, and a better showcase for the roasted eggplant itself. Serve with crusty bread or crudités.

Make the recipe

Black Olive Tapenade with Crostini

A culinary icon of Provence, this spread of black olives and capers is the ultimate companion to a chilled glass of rosé and an evening spent outdoors. Quick to make, big on briny flavor, and always a crowd-pleaser at apéro hour.

Make the recipe

Provençal Chickpea Salad with Olives, Anchovies, and Celery

Quick, budget-friendly, and made almost entirely from pantry staples, this salad is packed with salty flavor from anchovies and black olives, with a satisfying crunch from celery. Thanks to the protein from the chickpeas, it can easily double as a light meal on its own.

Make the recipe

Roasted Red Pepper Dip (Poivronade)

This traditional dip from Provence features blistery roasted bell peppers blended with feta, parmesan, pine nuts and fresh basil leaves. Creamy and full of sun-kissed flavors, you can enjoy it as a spread on toast or as a dip, alongside chilled drinks and good company. 

Make the recipe

Provençal Sides & Vegetable Dishes

Classic Vegetable Tian from Provence

This colorful, layered dish of thinly sliced tomatoes, zucchini, and eggplant captures the essence of Provençal cooking in summer: simple preparation that lets peak-season vegetables shine. A beautiful, no-fuss side for any summer table.

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Provençal Eggplant Tomato Gratin

Tender slices of eggplant baked between layers of tomato sauce, Herbes de Provence, and plenty of Parmesan. Fuss-free enough for a weeknight, but special enough to serve as a vegetarian main.

Make the recipe

Classic Stovetop Ratatouille

Ratatouille is a French Provencal stew of ripe Summer vegetables (tomatoes, eggplant, zucchini and bell peppers) cooked together slowly until creamy soft. Make this stovetop recipe on a weekend to enjoy it throughout the week… because a ratatouille tastes even better reheated!

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French Pistou Sauce

The Provençal cousin of Italian pesto, pistou is made from garlic, fresh basil, and olive oil — no pine nuts required, which makes it more affordable and lets the basil flavor come through even more. Toss it with pasta, stir it into soup, or spoon it over grilled vegetables.

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Provençal Mains

Cod Provençal with Tomatoes, Capers, and Olives

An easy, one-pan fish dinner ready in under 30 minutes. Meaty cod loins simmer in a spiced tomato sauce studded with capers and black olives — proof that Provençal cooking can be quick and deeply flavorful.

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Chicken Provençal with Olives and Cherry Tomatoes

Wine-braised, crispy-skinned chicken simmered with garlic, shallots, briny green olives, artichoke hearts, and sweet cherry tomatoes, all finished with Herbes de Provence. An uncomplicated dish that tastes like a warm summer evening in the South of France.

Make the recipe

Classic “Tomates Farcies” (Baked Ground Meat-Stuffed Tomatoes)

Ripe tomatoes hollowed out and filled with a stuffing of ground meat, herbs, bread, and cheese — a true staple of the French household and one of my personal childhood favorites. Best made at the height of tomato season, when they’re at their juiciest.

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Provençal Pork Stew

This Provençal pork stew is one of those dishes I never get tired of. The combination of tender pork, sweet bell peppers, juicy tomatoes, fragrant Herbs de Provence and briny green olives creates a sauce that’s both rich in flavor and surprisingly light. There’s no cream or heaviness here, just slow-cooked, honest ingredients that come together beautifully in one pot.

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Beef Daube

This slow-cooked Provençal stew combines melt-in-your-mouth beef, hearty red wine and the rustic charm of garlic, rosemary, thyme and bay leaves. Its secret lies in a delightful twist – hints of clove, juniper berry and orange peel infuse the dish with a cozy warmth and depth.

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Provençal Sweets

Chocolate Almond Twice-Baked Cookies from Provence (“Croquants”)

Known as “croquants,” these twice-baked cookies are France’s answer to Italian biscotti. They are popular throughout the South of France, especially in Provence, where almonds grow in abundance. They’re quick to assemble and nearly impossible to stop eating.

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Lavender Sablé Cookies

Floral, buttery, and lightly zesty, these sablé cookies celebrate Provence’s famous lavender fields. A delicate, fragrant treat that feels distinctly Provençal in every bite.

Make the recipe

Frequently Asked Questions

What makes Provençal cooking different from other French cuisine?

Provençal cooking relies heavily on olive oil rather than butter, and leans on Mediterranean staples like tomatoes, garlic, olives, and herbs – giving it more in common with Italian and North African cooking than with the richer, butter-and-cream-based dishes of Northern France.

What are the most iconic Provençal dishes?

Some of the most well-known dishes from Provence include Ratatouille, Bouillabaisse, Tapenade, and Pistou – many of which are vegetable-forward and built around the region’s abundant summer produce.

Is Provençal food healthy?

Generally, yes. Provençal cooking emphasizes vegetables, olive oil, and herbs over heavy creams and butter, making it naturally aligned with what’s often called the “Mediterranean diet.”

More Recipes from Provence in My Cookbook

Find even more dishes from Provence in my cookbook, Rustic French Cooking Made Easy, including:

• Black Olive & Sundried Tomato Flatbread (“Fougasse”)
• Onion, Anchovy, and Black Olive Tart (“Pissaladière”)
• Provençal Vegetable and Pesto Soup (“Soupe au Pistou”)
• …and more regional classics from Provence, Brittany, Alsace, and beyond.

Buy the cookbook on Amazon →

Do you have a favorite Provençal recipe of your own? Let me know in the comments below!

More recipe roundups to explore:

• 15 Easy French Recipes for Beginners
• Easy French Apple Recipes
• 15 French Chicken Recipes for Weeknight Dinners

The post 15 Recipes from Provence to Try at Home appeared first on Pardon Your French.

What is a “Tian”, exactly?

The word “Tian” comes from the Greek “têganon” meaning “a dish” or “a frying pan”.

Originally, a “Tian” described glazed earthenware vessels from Provence, used for both cooking and serving, going from the oven directly to the table. These types of dishes are usually large, shallow and sturdy, meant to resist  high temperatures. Tians were used to bake any type of dish, initially. Back when homes didn’t have individual ovens, families would bring their Tians to the bakers’ ovens (used as the communal ovens) to cook in the residual heat after breads were baked. Over time, tian dishes became more and more popular to bake layers of Provencal vegetables – eggplants, tomatoes and zucchini. By extension, the dish eventually gave its name to this culinary preparation.

Today’s Tians

It should also be noted that today there isn’t just one recipe for Tian, but several variations of it. A “Tian” has become more of a concept, or a cooking method, rather than a specific recipe.

This Classic Vegetable Tian recipe from Provence is by far the most popular recipe. It is very Summer-forward, prepared with layers of tomato, eggplant and zucchini. But you can also find countless variations of Tians made with different layers of vegetables such as asparagus, cabbage, squash, mushrooms, etc… depending on the season. Tians can also be served as a main, when they are garnished with different types of fish, meat or topped with a sprinkle of cheese. You can also find dessert Tians, made with layers of fruits. The possibilities are endless, really. 

Classic Tian vs. Ratatouille

Outside of the French borders, there seems to be a confusion between Tian and Ratatouille – both stellar classics from the Southern French cooking repertoire. This confusion was possibly allthemore heightened by 2007’s Pixar film Ratatouille where the main character Remy cooks up a so-called “ratatouille” that is really a Tian.

A Ratatouille is also a French Provençal specialty made with, but not solely, tomatoes, zucchini and eggplants. However, Ratatouille is a stew which includes the vegetables being cubed and gently simmered together on the stovetop to create a soft and spoonable side dish.

On the contrary, a classic tian involves slices of vegetables layered in a dish and baked in the oven, until soft underneath and lightly crisp on top. Tian aficionados can relish in the lightly charred edges of the vegetable rounds, while a Ratatouille offers soft and tender vegetable chunks.

How to prevent a Tian from being dry?

Perhaps because it is too often compared with a Ratatouille stew, a Classic Tian has a reputation for being dry if not executed properly.  So, here are a few tips to prevent this from happening.

1. Lay the vegetables on a “moist” component. A Tian is a very simple dish composed solely of alternating layers of vegetables baked slowly in the oven. Adding a layer of partially-cooked onions at the bottom of the dish brings extra moisture to soften the vegetable slices.
2. Do not shy away from using a good amount of olive oil. Before going into the oven, drizzle about a quarter cup of extra virgin olive oil (60ml) over the vegetables. This will help tenderize them. This will also create nice crisp edges at the end of the baking time.
3. Bake it low and slow. The goal of tian is eventually to “confit” the vegetables. This means they should cook in their own juices at a lower temperature and for a long period, until perfectly tender. This is achieved with an oven temperature of 320°F (160°C) and for at least 1 hour and 30 minutes. Do not attempt to rush this process for fear of an undercooked or dry result.
4. Create steam in the oven. In addition, add a small oven-safe vessel (ie. ramekin) filled with water in the oven, next to your tian dish. The water will evaporate slowly and create steam in the oven to prevent the vegetables from drying.

More cooking notes: 

• When picking out your vegetables to make this recipe, try to choose tomatoes, zucchini and eggplant that have the same circumference. It will be easier to assemble the layers and create even rows. However, you may have some vegetables that are smaller in circumference (likely, the zucchini). In this happens, you can adjust with two or three slices, instead of one, to make up for their size.
• Another key to a well-executed tian is to pack the slices as tightly as possible, as they will shrink while baking.
• Pictures show a 8’x11′ (20cmx28cm) pyrex dish, which works perfectly for this recipe. A square or circular dish (earthenware, ceramic or plexiglass) of the same volume will work too. 
• After being cooked, the tian may have some excess juice at the bottom – this is normal. So, if needed, carefully tilt the dish above your sink and let some of the excess juice drip.

I hope you’ll love this Classic Vegetable Tian from Provence as much as I do! This side dish is the perfect companion to a roasted chicken, grilled meat or fish. 

You may also like: 

• Classic French-style Potato Salad 
• Swiss Chard Pancakes (Farçous) 
• Creamy Leek & Potato Soup
• Sweet Pea Ham Quiche
• Classic French Tomato Mustard Tart

Classic Vegetable Tian from Provence

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 1 hour 30 Minutes 1 hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 6 voted )

Ingredients

1 garlic clove, peeled and halved
1 large onion, peeled and sliced in half rounds
2 tbsp (30ml) Extra Virgin Olive Oil
1 large or 2 medium eggplants, cut in ¼ (0.65cm) inch slices
3 medium zucchini, cut in ¼ (0.65cm) inch slices
5-6 medium ripe tomatoes, cut in ¼ (0.65cm) inch slices
3-4 garlic cloves, peeled and minced
¼ cup (60ml) Extra Virgin Olive Oil
4-5 sprigs of thyme
Salt, pepper to taste

Instructions

Make sure you read the cooking notes before you start.

Pre-heat your oven to 320°F (160°C) with a rack in the middle.

Step 1 - Rub the inside of a large baking dish (earthenware, ceramic or plexiglass) with the cut side of the halved garlic clove. Add the 2 tablespoons (30ml) Extra Virgin Olive Oil and the sliced onion. Toss to coat the onion and bake for 10 minutes, until the onion is translucent and slightly fragrant.

 Transfer the dish onto a cooling rack or heat-proof surface.

Step 2 -Arrange the tomato, zucchini and eggplant slices vertically on top of the onion in alternating layers, The slices must be arranged nice and tight, and in several rows. If some vegetables are smaller in circumference (likely, the zucchini) you can adjust with two or three slices, instead of one, to make up for their size.

Step 3 -When finished, season with salt and pepper to taste. Sprinkle with the minced garlic, making sure most garlic falls in-between slices. Drizzle with ¼ cup (60ml) Extra Virgin Olive Oil  and garnish with thyme sprigs.

Step 4 -Cover the dish with foil, seal the edges and poke a tiny hole in the middle for the steam to escape. Fill a small oven-safe bowl or ramekin with water. Place both the Tian dish and the water-filled vessel in the oven.

Step 5 -Bake for 1 hour. Then remove the foil from the dish and bake for an additional 30 to 40 minutes until fully cooked and the vegetables are wrinkled at the top. Optional: finish with 1 to 2 minutes under the broiler for charred edges.

Take out of the oven and let cool for at least 15 minutes before serving.

After being cooked, the tian may have some excess juice at the bottom. So, if needed, carefully tilt the dish above your sink and let some of the excess juice drip.

The post Classic Vegetable Tian from Provence appeared first on Pardon Your French.