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

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

Jump to: Starters ·  Mains · Sweets

Breton Starters & Sides

Sardine & White Bean Cakes (Croquettes de Sardines)

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

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Sardine Rillettes

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

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Creamy Roasted Cauliflower Soup

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

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Cauliflower Gratin (Gratin de Choufleur)

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

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Breton Mains

Kig Ha Farz (Breton Stew with Buckwheat Dumplings)

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

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Braised Pork Loin with Prunes (Porc aux pruneaux)

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

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Pork Chops with Apples & Cider

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

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Breton Baking & Sweets

French Crêpes (the Authentic Breton Method)

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

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Sablé Breton (French Salted Butter Cookies)

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

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

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

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Skillet Caramelized Apple Cake (Michon aux Pommes)

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

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Apple Jelly

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

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Two More Breton Classics (straight from my cookbook)

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

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

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

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

Kenavo, and bon appétit!

More recipe roundups to explore on the blog:

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

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

From the classic Coq Au Vin, to the Chicken Marengo and French Roast Chicken, here is a roundup of my favorite French chicken recipes from the blog. These are sure to please your family and guests this season.

Let me know in the comments if you’ve made one (or several) of them, and which one is your favorite. Enjoy, and bon appétit !

Chicken Fricassée with Shallots and Bacon

A French Chicken Fricassée is the perfect combination of simplicity and comfort.This French classic featuring chicken seared in butter and then braised in white wine, likely knows as many variations as there are grandmothers in France – and for good reason. It is a simple single-pot recipe that uses humble ingredients, comes together easily and is very versatile. With shallots and bacon, this version of a Chicken Fricassée is deliciously sweet, salty, and full of comfort.

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Lemon Chicken Thighs in White Wine Sauce

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

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French Chicken And Mushroom Pie (Tourte)

Known as a “Tourte”, this homemade French Chicken and Mushroom Pie is a comfort food classic through and through. It features two flaky sheets of puff pastry (homemade or store bought), encasing a creamy filling of mushrooms, bacon and chicken breast pieces, flavored with thyme and Dijon mustard. This is a wonderfully hearty dish, perfect for autumn or winter.

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French Chicken Marengo

Chicken Marengo is a classic French dish named after the Battle of Marengo, a victory for Napoleon’s French troops in 1800. This saucy one-pot dish is a tasty combination of chicken thighs braised in a white wine, tomato and mushroom sauce – livened up with orange zest. This is a wholesome meal to serve for your family or dinner guests, and is guaranteed to please.

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40 Cloves of Garlic Chicken

40 Cloves of Garlic Chicken is a beloved French classic that delivers rich flavor with comforting simplicity. Juicy chicken pieces, mellow roasted garlic, white wine and fresh herbs simmer together to create a deeply aromatic sauce. As the garlic slowly cooks, it turns sweet and buttery.

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Classic French Coq Au Vin Rouge

Quintessentially French, Coq Au Vin Rouge (literally “rooster in red wine”) is an iconic dish from the rustic cooking repertoire of France. Made from a whole chicken cut into 8 pieces, with bacon, mushrooms and carrots, it is traditionally cooked using Burgundy red wine, resulting in its signature purplish sauce.

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Chicken Breasts in Creamy Mushroom Sauce

Behold this quick and simple recipe: chicken breasts cooked in a creamy mushroom sauce! It is a simple dish that can be made in a single pan or skillet, filled with so much flavor and comfort for a warming dinner. Best of all, it can be on the table in about half an hour, making it the perfect square family meal for any day of the week. 

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French Roast Chicken

Known as Poulet Rôti, a French Roast Chicken is an unbeatable favorite in any household to wrap up the week. In true French fashion, mine is full of garlic, herbs and lots of butter – sneaked both under and over the skin before cooking and basted with plenty more during cooking. The result is succulent flavors, juicy meat all around and a crispy golden skin.

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Chicken Cordon Bleu

One of the most beloved classics of French cuisine, Chicken Cordon Bleu is the ultimate comfort food – tender, juicy chicken wrapped around savory ham and gooey cheese, all tucked inside a golden, crispy coating.

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Creamy Chicken and Leek Pot Pie

If you love cozy comfort food with a touch of French flair, this is the one. This Creamy Chicken and Leek Pot Pie features a combination of creamy leeks, tender chicken, a creamy Dijon-spiked sauce and flaky puff pastry: pure heaven in a dish!

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Coq Au Vin Blanc

Quintessentially French, Coq au Vin (literally “rooster in wine”) is a mastodon of our cooking repertoire. Made from a whole chicken cut in 8 pieces, with bacon, mushrooms and carrots, it is traditionally cooked using red wine resulting in a purple-ish sauce. But its “Blanc” version, using dry white wine, is lighter, with brighter flavors and is just a little bit more elegant, if you ask me. 

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Creamy French Tarragon Chicken

Chicken, fresh tarragon, cream and white wine are no strangers to a French kitchen – and they all come together wonderfully in this classic French-bistro fare. This creamy French Chicken Tarragon, known as “Poulet à l’Estragon”, is a simple one-pan recipe that’s both comforting and fresh tasting. Chicken thighs are first browned and braised in white wine for tenderness. Cream is then added for extra richness. But it’s really fresh tarragon, a staple herb in French cooking with assertive aniseed-like notes, that gives the distinctive flavor to this unique dish. 

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French Hunter’s Chicken Stew

A classic from the French repertoire, this Chicken Chasseur is a stew originally born from hunters returning home with their bounty of small game and wild mushrooms. In this classic version of the dish, bone-in chicken pieces and loads of mushrooms are braised in tomato sauce with white wine and fresh herbs, with a big dollop of butter to enrich the sauce at the end.

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Poule Au Pot (Chicken in a pot)

Literally named “Chicken in a Pot”, Poule Au Pot is a traditional Sunday dinner in France. This rustic yet healthy dish consists of a whole chicken cooked with vegetables in a flavorful broth (no store-bought stock needed!). For such a simple recipe, the result is an incredibly flavorful dish, with fall-off-the-bone chicken guaranteed every time!

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Bacon-Wrapped Chicken Breasts in Grape Sauce

Literally named “Chicken in a Pot”, Poule Au Pot is a traditional Sunday dinner in France. This rustic yet healthy dish consists of a whole chicken cooked with vegetables in a flavorful broth (no store-bought stock needed!). For such a simple recipe, the result is an incredibly flavorful dish, with fall-off-the-bone chicken guaranteed every time!

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If you try any of these French Weeknight Chicken Recipes, let us know! Leave a comment, rate them, and don’t forget to tag a photo @pardonyourfrench on Instagram. Bon appétit !

The post 15 French Chicken Recipes for Weeknight Dinners appeared first on Pardon Your French.

From the classic French Ratatouille to a Mustard Tomato tart (very popular recipe on the blog!) or a Fresh Tomato Velouté soup, I hope these recipes will give you some inspiration to get in the kitchen and make the most of ripe, juicy, sweet tomatoes.

Scroll through to find one or more to enjoy this season!

French-Style Stuffed Tomatoes (Tomates Farcies)

Known as “Tomates Farcies”, these French-style Stuffed Tomatoes are the perfect addition to any Summer table – and a personal childhood favorite of mine. This typical Provençal recipe calls for stuffing tomatoes with beef, bread, cheese and Herbs de Provence, and roasting them on a bed of rice until tender and slightly charred on top. Naturally, this dish is best made at the peak of tomato season, when they are juicy, sweet and full of flavor.

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Classic French Stovetop Ratatouille

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

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Classic French Tomato Mustard Tart

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

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Classic French Tomato Salad

Looking for a fresh, vibrant summer salad straight from the heart of France? This French Tomato Salad, or Salade de Tomates, is a rustic, simple dish that celebrates the flavors of sun-ripened tomatoes, crisp red onions, fresh herbs and quality olive oil. 

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Cod Provencal with Tomatoes, Olives & Capers

An easy, one-pan fish dish that can be ready for the table in less than 30 minutes is always a good recipe to have in your repertoire. This classic Cod Provençal recipe boasts meaty cod loins, simmered in a spicy tomato sauce nestled with salty capers and black olives. This is a quick, simple and healthy one-pan dish that is incredibly flavorful and perfect for busy weeknight dinners.

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Savory Tomato, Corn and Gruyere Galette

This Savory Tomato, Corn and Gruyère Galette is Summertime French cooking at its best – using what’s in season and spending little time in the kitchen. With ripe tomatoes, sweet corn and salty Gruyère cheese held together in a flaky crust, this savory Galette hits all the right marks: seasonal, quick and delicious for a late Summer lunch or dinner. 

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Heirloom Tomato Bread Salad with Fresh Herbs

Inspired by the Mediterranean tradition of bread and tomato salads, this Heirloom Tomato Bread Salad is made of perfectly ripe tomatoes, fresh herbs, a tangy vinaigrette, and crunchy bread croutons. It is both refreshing and satisfying, with a great mix of soft and crunchy textures. An easy salad best made when tomatoes are in season.

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Provence-Style Tomatoes with Breadcrumbs

If you’re attending a barbecue or outdoor get-together in the thick of Summer in France, there’s a good chance you’ll stumble on these Provence-Style Tomatoes topped with Breadcrumbs and Herbs. Known as “Tomates à la Provençale”, this typical warm-weather dish from Provence calls for fresh, seasonal tomatoes slowly confit’d on the stove-top (meaning they’re slowly cooked in their own juice). The confit tomatoes are then finished off in the oven topped with breadcrumbs, garlic and Herbes de Provence, and cooked until crisp and golden.

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Fresh Tomato Velouté Soup

Velvety smooth and full of flavor, this Fresh Tomato Velouté Soup is a delicious bowl of comfort and the best way to use up fresh tomatoes from your garden. A simple recipe made in under 30 minutes, this classic soup uses sunripe tomatoes, onion, garlic and optional spices for a little fiery kick. You’ll  never want to reach for canned soup again!

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Vegetable Tian from Provence

A Classic Vegetable Tian embodies the essence of Provençal cooking during Summer: it’s simple and makes do with the abundance of vegetables available from this sun-drenched region of France. This iconic dish that alternates slices of tomatoes, zucchini and eggplants, is colorful, full of flavor and the perfect side dish for your Summer feasts.

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Crustless Quiche with Summer Vegetables

Less fussy to make than a classic quiche, this crustless quiche is a celebration of warmer days. It embraces ripe summer vegetables: zucchini, eggplant and cherry tomatoes, all encased in a rich egg custard with melty Swiss cheese and fresh herbs. This is a perfect gluten-free brunch, lunch, or dinner that you can easily prepare ahead as well!

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Provencal Eggplant Tomato Gratin

It’s eggplant season, and that means this Provencal Eggplant Gratin is on repeat in my kitchen. This typical Southern French recipe includes tender slices of eggplants baked in-between layers of  tomato sauce, spiked with Herbs de Provence and loads of Parmesan cheese. This is a fuss-free recipe that makes a great side or a perfect vegetarian dinner.

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French Lentil Salad with Tomatoes and Cucumbers

Here’s a refreshing summer twist on the classic French lentil salad! It features earthy Puy lentils mingling with juicy tomatoes and crisp cucumbers, all brought to life with loads of fresh herbs and a zippy dressing with red onions.

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French Style Rice and Tuna Salad

This French-style rice and tuna salad offers delightful Mediterranean flavors and is a beloved childhood favorite of mine, as well as a staple in French home cooking.

This vibrant mix includes rice, tender tuna chunks, juicy tomatoes, briny olives, crisp bell peppers and fresh herbs. It’s a refreshing yet filling salad, perfect for serving at a luncheon, as a side dish for a barbecue, or packed for a picnic or potluck.

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If you try any of these French Tomato recipes, let us know! Leave a comment, rate them, and don’t forget to tag a photo @pardonyourfrench on Instagram. Bon appétit !

The post Easy French Tomato Recipes appeared first on Pardon Your French.

Table of contents

1. Appetizers
2. Soups & Starters
3. Mains
4. Sides
5. Desserts
6. Sweet Treats

1. Appetizers

Ham Cheese Olive Bread – Known in French as a “cake salé” (savory cake), you’ll often find this type of rustic bread/loaf served at friendly get-togethers or for pre-meal snacks and drinks in France. They come in all variations and are traditionally cut in thin slices or cubes for guests to pick at, while mingling before dinner.

Gruyère Cheese Twists – Known as “Torsades au Fromage”, these Gruyère Cheese Twists are the perfect crowd pleasers to serve with the French apéro – the traditional pre-dinner drinks and snacks in France. Made of flaky puff pastry twisted with nutty Gruyère Cheese, they are quickly assembled and deliver big buttery and cheesy flavors. 

Baked Cheese Puffs (Gougères Au Formage)- Originally from Burgundy, gougères are often served to accompany wine tastings in the region, but there’s no wonder why they’re such a beloved appetizer all over France too. They’re cheesy, crisp, airy and simply impossible to stop at one. For me, making a batch of gougères is a must as a host. You can serve them on their own (they pair wonderfully with any wine or beer) or split them to fill with rolled-up charcuterie, or even more cheese! This recipe is available in my cookbook Rustic French Cooking Made Easy (p21).

Sardine & Cream Cheese Rillettes– Growing up in Brittany, on the Atlantic coast, sardines were a staple food – coming in fresh every morning from the harbor and sold at the local “poissonnier” (fish shop); in cans or in the form of the utterly popular sardine rillettes. This tasty spread is a delight for sharing during the French Apéro : pre-meal drinks & small bites. 

Classic French Quiche Lorraine – With a buttery crust, cheese-filled custard and bits of smoky bacon, the Quiche Lorraine is classic French at its best. A Quiche is typically enjoyed for lunch, dinner or brunch – but I also love to serve it when hosting, warm or cold, cut in thin slices or cubes for guests to pick at as appetizers. 

Spinach and Cheese Quiche – This classic French savory custard-filled deep-dish French tart is made with a buttery crust, a silky filling of eggs and cream, a healthy amount of spinach and lots of melty Gruyère cheese. It’s an easy recipe that you can make ahead. Serve it in thin slices as a starter and in small cubes as appetizers. 

2. Soups & Starters

Creamy Leek & Potato Soup (Soupe Vichyssoise)– This Creamy Leek and Potato Soup, known in French as Soupe Vichyssoise (or sometimes “Potage Parmentier) is made of puréed leeks and potatoes, enriched with cream. This is a simple soup that’s comforting yet it makes for a nice healthy-ish starter before a big festive meal. Top it off with cream, fresh herbs like dill, parsley, chives and/or even a few chopped walnuts or hazelnuts. 

Creamy Chestnut Soup – This “Soupe Aux Marrons” is a wholesome soup and a French favorite all throughout Winter. Fresh chestnuts are simmered in an aromatic broth and then pureed until smooth, creating a luxuriously thick, creamy texture with the full-on sweet buttery taste of fresh chestnuts. 

Cauliflower with crumbled egg vinaigrette (Chou-fleur Mimosa)– Cauliflower season usually wraps up in November, but you can still find some beautiful seasonal cauliflower in December! Known in French as a “Chou-fleur Mimosa”, this Whole Cauliflower with Crumbled Egg Vinaigrette is as easy to make as it looks impressive.  This recipe packs on layers of flavors! The cauliflower head is poached until tender, topped with a tangy shallot vinaigrette, parsley and lastly some crumbled hard-boiled eggs (know as “mimosa” in France – nothing to do with the brunch cocktail!).  

Split Pea Bacon Soup (“Potage Saint-Germain”) – A staple French recipe that combines earthy green split peas with vegetables, pureed until smooth, and topped with crispy bacon for good smoky flavor. This is an easy and affordable soup to make. It’s thick, creamy and very satisfying. 

Poitou-style braised beets with kale–  This traditional dish hailing from Poitou features vibrant pink beets braised in white wine until sweet and tender, mingled with chopped kale, goat cheese and crusty bread. It is a simple, beautiful-looking and unfussy started and it’s a wonderfully different way to enjoy beets.  

Pickled Herring and Potato Salad (“Harengs Pommes à l’Huile”) – A classic Bistro starter in France. The tang of the pickled herrings compliments the creaminess of simple boiled potatoes, all bound together with a tangy red onion vinaigrette. This humble dish is often served during Winter as it is nutritious, packed with good fats from the fish and very satisfying.

Frisée Salad with Bacon, Egg and Croutons (“Salade Lyonnaise”) – A bistro classic from the city of Lyon, in southern France, renowned as being the gastronomic capital of the country. As a representative of its origin city’s cuisine, this simple recipe relies on everyday ingredients—leafy greens, bacon, bread, and eggs—thoughtfully combined to create a timeless dish.

3. Mains

Clementine Roast Chicken with Fennel & Honey – This Clementine Roast Chicken with Fennel and Honey is a lovely Winter dish that is light and zesty, but very comforting as well. This is a simple sheet-pan dinner recipe that comes together effortlessly and makes the best of two seasonal ingredients – citrus and fennel – paired with succulent roasted chicken leg quarters. A winning trio all the way.  

Chicken Chasseur (Classic French Hunter’s Chicken) – A classic from the French repertoire, this is a dish originally born from hunters returning home with their bounty of small game and wild mushrooms. In this classic version of the dish, bone-in chicken pieces and loads of mushrooms are braised in tomato sauce with white wine and fresh herbs, with a big dollop of butter to enrich the sauce at the end.

Classic French Beef Bourguignon – Fork-tender beef in a rich red-wine gravy nestled with veggies makes the Beef Bourguignon one of the most acclaimed French recipes around the world. A great recipe for the Holidays to impress your guests. 

Chicken in creamy mushroom sauce (Poulet à la Forestière)– This dish of chicken nestled in a creamy mushroom sauce is an Autumn staple in French kitchens; but it also makes a fantastic festive dish for the Holidays (and all throughout Winter if you ask me!) Chicken pieces are pan-fried, braised in white wine and finally garnished with a creamy “Forestière sauce” – a typical French sauce of mushrooms and crème fraiche. This is an easy recipe that is cozy and incredibly flavorful. 

Braised Rabbit with Prunes (Lapin aux Pruneaux) – This is a great classic dish from the French repertoire. Delicate rabbit meat gets braised in white wine with salty bacon and sweet prunes –beloved by the French- to create a deliciously rich, thick and slightly sticky sauce. This succulent combination of sweet and salty flavors is quite unique in French cuisine, which makes this dish very memorable. 

Braised Chicken Thighs with garlic & onions – In this favorite braised recipe of mine, onions and loads of garlic are caramelized in butter, and plump chicken thighs are seared on the stovetop until crispy. Everything then get braised in the oven in white wine and aromatics. It makes for a delicious combination of sweet and salty flavors, with crisp and melty textures.

Bacon-wrapped chicken breasts in grape sauce– Inspired by the famous dish of “Cailles Aux Raisins” but made simpler, this festival recipe features chicken breasts draped in bacon strips and served on a bed of creamy grape sauce, made with crème fraiche, honey and spiked with sage. Absolutely divine! 

Roasted Chicken with Dijon Herb Butter – Who doesn’t love a perfectly roasted chicken, with juicy flavorful meat and crispy skin? One of the simplest and most delicious dinners, a roasted chicken sure is a crowd-pleaser. Now add slabs of tangy Dijon herb butter to the mix, and you’ll have yourself an unforgettable meal.

Pork Chops in grainy mustard and mushroom sauce – The blend of mushrooms, crème fraiche and grainy mustard makes for an utterly creamy and flavorful sauce that’s the perfect topping to plump pork chops.

Pork chops with apples & cider sauce – Pork chops, apples and cider collide in this typical dish from Brittany – a French region famous for its apple orchards and pig farms. These Pork Chops with Apples served in a cider-spiked creamy sauce are a favorite recipe amongst Brittany home cooks, as it’s a simple one-pan dish that boasts delicious sweet and savory flavors.

Coq Au Vin Blanc – Quintessentially French, Coq au Vin (literally “rooster in wine”) is a mastodon of our cooking repertoire. Made from a whole chicken cut in 8 pieces, with bacon, mushrooms and carrots, it is traditionally cooked using red wine resulting in a purple-ish sauce. But its “Blanc” version, using dry white wine, is lighter, with brighter flavors and is just a little bit more elegant, if you ask me. 

Flemish Beef and Beer Stew (“Carbonnade” ) – The stew of choice in Belgium as well as the North of France. With plenty of beef chunks, caramelized onions, brown ale and the inclusion of brown sugar, this dish has a distinct sweet and salty taste that makes it stand out from the crowd. Its rich glistening gravy and fork-tender beef chunks are pure comfort food, and makes it a perfect dish to indulge in during the cold season.

4. Sides

Green Beans Almondine – A classic French side dish that’s quick, easy and elegant. Crisp green beans are tossed in brown butter with toasted almonds and shallots for a healty-ish side that’s buttery, nutty and crunchy. 

French Peas with lettuce, carrots & pearl onions – Known in French as “Petits Pois à la Nivernaise”, this recipe is a very traditionnal and classic way to cook peas in France. This is the kind of go-to recipe that most French cooks have in their repertoire and that you’ll find featured on Holiday tables alongside the classic meat and potatoes.

Classic French Gratin Dauphinois – In this traditional French gratin, thinly sliced potatoes are baked slowly in creamy milk until utterly tender. It is a great classic of the French culinary repertoire, and one of the most beloved dishes to make in the Winter. 

Crispy Duck Fat Potatoes (Pommes Sarladaises) – Known as “Pommes de Terre Sarladaises”, this side dish of potatoes cooked in duck fat is an absolute classic of south-western French cooking. It features potato slices seared in duck fat and finished with garlic and fresh parsley. It is a very simple recipe but with big flavors – thanks to the duck fat. The potatoes are tender on the inside, extra crisp on the outside and have an incomparably luscious and nutty taste.

Classic French Celeri Root Remoulade – Celery Root is in season in the Spring and then again in late Fall – early Winter, perfectly on time for the Holidays. Ubiquitous in France, this Classic French Celery Root Remoulade features raw celery root sticks tossed in a creamy mayonnaise and Dijon dressing with bits of tangy cornichons. It is a very popular salad in France – often alongside the equally beloved “Carottes Rapées”. It’s a breeze to recreate at home, and tastes both crisp and creamy, tangy and smooth – it has it all!

5. Desserts

Classic Chocolate Bûche de Noël – In France, a proper Christmas dinner wouldn’t be complete without a traditional Chocolate Bûche de Noël. This wooden log look-a-like cake, traditionally made of a rolled-up Génoise cake frosted with Chocolate buttercream, is part of the official conclusion to a Christmas feast. A holiday ritual no one will pass on – even with an overfilled belly. 

Alsatian Kugelhopf Cake – I discovered the Kugelhopf as a child, in Alsace. It was served to me in gigantic slices in the morning, and I felt like I was eating dessert for breakfast. This cross between a brioche and cake is moist, fragrant, not too sweet, and has a festive feel to it that always makes a great impact. It’s fair to say, it is one of my favorite regional treats. This recipe is available in my cookbook Rustic French Cooking Made Easy (p 141). 

Meringue & Chocolate Cream Sandwich Pastries (Merveilleux) – These meringue and chocolate cream sandwich pastries are a famous specialty from French and Belgian Flanders and can be spotted across bakeries and pastry shops all over the city of Lille. A Merveilleux is a flawless marriage of textures: crispy-melt-in-your-mouth meringues wrapped in fluffy chocolate cream and covered in crunchy chocolate shards.

Chestnut Cream Cake (Gâteau Ardéchois) – Known in French as the Gâteau Ardéchois, this Chestnut Cream Cake originates from the French Ardèche and is a Winter classic for French homebakers. Made with homemade chestnut spread, this is a simple yet moist cake, with an incomparable taste and texture from the chestnut spread.

Winter Fruit Salad – After a festive or comforting meal, a fruit salad is always a welcome ending on a lighter and more refreshing note – even in the Winter! This Winter Fruit Salad plays with in-season fruits: pears, apples, clementines, kiwis and pomegranate seeds. This is a colorful, vitamin-packed mix of sweet flavors and crisp textures, that looks as beautiful as it tastes.

Classic French Crème Brûlée – Crème Brûlée (which translates to “burnt cream”) is one of the most raved about French desserts of all time – and for good reason. The two contrasting layers of luscious vanilla cream under a crackly caramelized sugar top are a match made in heaven and make this dessert stand out from all the others.  

Classic French Lemon Tart (Tarte Au Citron) – A crisp buttery crust with a smooth tangy lemon custard. That is all you need to recreate this utterly iconic French dessert: a Classic French Lemon Tart. A must to have in your baking repertoire as a French host(ess). This is a perfect dessert to transition from Winter to Spring. It’s bright and sunny, while still making the best of these citrusy winter fruits.

Classic Tarte Tatin – As apple tarts go in France, I don’t think you’ll find more iconic than the classic Tarte Tatin. This tart of caramelized apples and crisp buttery crust turned upside-down, is an icon of French cuisine and a must to have in your baking repertoire as a French host(ess).

Classic French Chocolate Pots de Crème – These little Chocolate Pots de Crème are incredibly simple to make at home and are Perfect for making ahead too. You can pop them in the fridge for as long as two days, and serve them when needed.

Classic French Chocolate Mousse – Decadent yet elegant, a Classic French Chocolate Mousse is a must in your repertoire as a French host(ess), or just to treat yourself. This timeless dessert relies on only a few ingredients – chocolate, eggs, butter and sugar – to create a smooth, airy texture with intense chocolatey taste. It is a great make-ahead dessert to serve in individual cups.

6. Sweet Treats

Classic French Spiced  Bread (Pain d’Épices) – Rye flour, a good amount of honey and a unique spice blend are the key components of a great Classic French Spiced Bread – also known as Pain d’Épices. This cross between a cake and a bread is a holiday staple in France. It can be found on most Christmas market stalls, sold in big slabs. It is also a favorite to make amongst home bakers as it is a really simple recipe that makes the house smell wonderful. This is a perfect crowd pleaser for the Holidays.

Spices Cookies with Candied Citrus peels & Almonds (Leckerli)– Cinnamon, nutmeg, ginger, clove, candied citrus peels, honey, almonds, kirsch liquor… if you like all kind of Holidays spices and fixings, you’re in for a treat! These popular Leckerli cookies embrace all the flavors of the Holidays in a delicious tiny format. “Leckerli” means “little treat” and that’s exactly what they are: sticky, chewy yet crisp edged, and so fragrant from all the spices.

Butter Sables from Alsace (Butterbredele) – If there’s one French Holiday cookie recipe to have in your repertoire, this is the one. These Butter sablés from the Alsace region, known as “butterbredele”, are the most common cut-out cookies made and enjoyed over the Holidays in France. They are buttery, subtly flavored with lemon zest and satisfyingly crisp yet sandy.

Thin Spiced Almond Cookies – Known as “Pains d’Amandes”, these thin Spiced Almond Cookies are a beloved specialty from the Flanders region, straddling Northern France and Belgium. Made with cinnamon, nutmeg and almonds, these slice-and-bake oblong cookies pack warm holiday-spiced flavors and a great crunch.

Cocoa Almond Thumbprint Cookies from Alsace (Linzele)- These little Holiday treats are a specialty from Alsace, France – a region that has an extensive repertoire of Holiday cookies. In essence, they are simple thumbprint cookies filled with raspberry jam, but the dough is made with ground almonds, cocoa and cinnamon. They are ultra sandy with a sweet sticky middle, and bring the taste of all the warm Holiday spices we love. 

Classic French Chocolate Truffles – Homemade chocolate truffles are as decadent as they are simple to make. These bite-sized chocolate confections are made with only 4 ingredients, yet they’re blissfully elegant and so delicious. They’re creamy, melt-in-your-mouth and will satisfy all chocolate lovers’ cravings. They’re a luxurious treat that makes the perfect gift, or to serve as an after-dinner dessert.

Chocolate Almond Twice-Baked Cookies (“Croquants”) – These little twice-baked cookies may remind you of the Italian biscotti, but I promise they are French through and through. They are very popular in the South of France, and especially in Provence, where almonds grow abundantly. Just like biscotti, they are quick and easy to assemble, cut cross-ways and twice baked for an incomparable crispness. And they are very hard to stop at one!

Roasted Hazelnut Financiers – While classic French financiers are typically made from ground almonds, these Roasted Hazelnut Financiers are made from – you guessed it – roasted hazelnuts, to help provide bolder flavors. This variation on these iconic French bite-sized cakes is a favorite of mine for its perfectly-matched notes of nutty brown butter and rich, toasty hazelnuts. 

Did you make one of these recipes?

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.  Bon Appétit!

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