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 !

Classic French Strawberry Tart (Tarte aux Fraises)

The traditional “Tarte aux Fraises” combines a buttery pastry crust with juicy ripe strawberries arranged on a layer of velvety crème pâtissière. A French bakery staple!

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Strawberry Rhubarb Crisp

With a sweet tangy filling bubbling underneath a buttery oat crumble, this Strawberry Rhubarb Crisp is a snap to prepare, it doesn’t have to look perfect and it’s a delicious crowd pleaser. 

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Almond Milk Blanc-Manger with Honey Stewed Strawberries

A Blanc-Manger is made from milk, cream, sugar and gelatine to reach a consistency that’s milky, smooth, but just firm enough (with a gentle wobble). The creaminess of a Blanc-Manger pairs wonderfully with the chewy chunks of tangy strawberries.

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Strawberry Flaugnarde

Just like a Clafoutis, this classic French dessert is a custardy baked flan nestled with seasonal fruits. It’s tender and creamy in the center, with satisfyingly puffy and chewy rims.

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Strawberry Oat Bars (Carrés aux fraises)

Known as “carrés aux fraises”, these strawberry oat bars belong to the long list of baked goods the French love to whip up in the Spring and Summer. They yield a tangy homemade filling made of fresh strawberries sandwiched between a crisp and buttery oat crumble.

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Strawberry Charlotte Cake

When it comes to strawberry season,  it doesn’t get any more traditional than a Strawberry Charlotte Cake, in France. 

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Strawberry Rhubarb Galette

Easier than pie but just as delicious, this Strawberry Rhubarb Galette features a flaky all-butter crust, folded in a free form manner over a sweet filling of ripe strawberries and tangy rhubarb. 

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Fresh Strawberry Moelleux Cake

A “moelleux” is a very casual yet scrumptious French cakemade with the simplest of ingredients and a generous amount of butter, for a melt-in-your-mouth texture. 

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Giant Strawberry Almond Financier – A French “Financier” is a notoriously delicate little almond cake (usually bite-size), made with ground almonds and flavored with “beurre-noisette” (brown butter). 

Giant Strawberry Almond Financier

A French “Financier” is a notoriously delicate little almond cake (usually bite-size), made with ground almonds and flavored with “beurre-noisette” (brown butter). 

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Breton Pound Cake with Summer Berries

What could be a better pairing for berries than a hefty slice of pound cake with a generous dollop of whipped cream? But not just any pound cake, a Breton Pound Cake.

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Strawberry Jam

3 steps, 3 ingredients and 30 minutes is all you need for this easy and delicious strawberry jam (no pectin added).

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Strawberry & Cream Breton Tart

The buttery Gâteau Breton crust, the velvety crème pâtissière, the juicy strawberries… this classic dessert tart from Brittany is a bliss of perfectly combined textures and flavors. Find this recipe in my cookbook Rustic French Cooking Made Easy. 

The post Best Strawberry Recipes To Make This Summer appeared first on Pardon Your French.

So here is a roundup of some favorite French soup recipes from the blog – and my cookbook – to give you some inspiration. Let me know in the comments if you’ve made one (or several) of them, and which one is your favorite!

Smoked Ham Hock Bean Cabbage Soup (Garbure)

The Garbure is a rustic soup from the Gascony region consisting of smoked ham hock, beans, cabbage and seasonal vegetables slowly stewed. It’s rich, full of smokey flavor and intentionally thick: it’s said a Garbure is ready when the ladle can stand upright in the pot. This robust soup is a great classic of French mountain cooking and best enjoyed on a blistery Winter day.

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Roasted Carrot Soup

If you’re like me, a heartwarming soup made with seasonal vegetables never disappoints over Winter. And from my weekly rotation, this Roasted Carrot Soup has to be one of my favorites. Simple to make and affordable, this soup is creamy, satisfying and boasts delicious sweet flavors from roasted carrots. It’s also a great make-ahead and freezer friendly recipe.

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French Onion Soup

If you’re craving a warm, comforting dish that’s bursting with flavor, look no further than this French Onion Soup recipe. This timeless French bistro classic is loved for its rich caramelized onions, savory broth and bubbly, cheesy topping.

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Classic French Lentil Soup

A warm, cozy yet healthy-ish meal is what we often yearn for during the colder seasons – and this French Lentil Soup is just that. Made with heaps of lentils, carrots, celery, ham and spices for good measure, this soup is a simple recipe that delivers big flavors. It’s hearty, filling and with a texture that is both creamy and chunky. This is a delicious staple for a weekday dinner to cozy up to. 

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Creamy Roasted Cauliflower Soup

A classic Breton recipe, this Cauliflower Soup uses a whole head of cauliflower, chopped and roasted, to create a thick texture that’s very satisfying and with an incredible depth of flavor. It requires staple ingredients and no cream, but tastes perfectly rich and creamy thanks to the blended cauliflower. Serve it as a side or a meal on its own, to keep you warm on crisp evenings. 

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French Cabbage and Sausage Soup

Known in French as Soupe Paysanne, this Cabbage and Sausage Soup is a rustic recipe that takes centre stage on French family tables throughout Winter. This one is loaded with cabbage, carrots, leek, smoked pork sausage and potatoes in a flavourful broth. It is a perfectly hearty, stick-to-your-ribs soup that satisfies and warms you up during colder days.

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Watercress Soup (Soupe de Cresson)

This Watercress Soup, known as “Soupe de Cresson” in French, is a typical recette de grand–mère, aka a “grandmother’s recipe”. Made of onions, potatoes for extra body, and bright peppery-tasting watercress, this soup offers healthy comfort for the soul. But you can still dress it up with a dollop of crème fraiche for a touch of richness.

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Classic French Carrot Soup (Potage Crecy)

A classic from the French repertoire, this Carrot Soup (also known as Potage Crécy) mixes carrots and rice to create a deliciously thick and sweet soup. It is then enriched with crème fraiche for extra richness and body, making it perfect for dinner or packed up for a quick lunch. 

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Split Pea Bacon Soup (Potage Saint Germain)

Known as “Potage Saint-Germain”, this Split Pea Bacon Soup is 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. Another classic recipe for your French repertoire – it will surely be a family favorite.

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Provencal Garlic Soup (Aïgo Boulido)

Translating in Provencal dialect as “boiled water”, the Aïgo Boulido is an unassuming broth of garlic and sage, enriched with eggs. It is delicately aromatic and believed to have powerful curative properties. This soup is widely consumed in the South of France to aid digestion, ward off winter ills, as a detox soup after days of feasting – and as a salving cure for hangovers too.

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Tomato Velouté Soup

Velvety smooth and full of flavor, a Tomato Velouté Soup is a delicious bowl of comfort and the best way to use up fresh tomatoes from your garden in the Summer. In the Winter, when tomatoes aren’t in season, I use canned diced tomatoes instead – choose a “no salt added” brand. This is a simple recipe made in under 30 minutes. You’ll  never want to reach for canned soup again!

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Creamy Leek and Potato Soup (Soupe Vichyssoise)

Known in French as Soupe Vichyssoise (or sometimes “Potage Parmentier), this soup is made of puréed leeks and potatoes, enriched with cream. This is a simple soup that’s absolutely comforting when enjoyed warm on a chilly day.

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Creamy Chestnut Soup

This creamy chestnut soup, or “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.

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2 bonus recipes you can find in my cookbook… 

Winter Vegetable and Crushed Ham Soup (La Bréjaude)

This Bréjaude soup, from the Limousin region in central France, takes it name from the word bréjer which means “to crush” in the local dialect. In addition to crushed pork, it features chunky vegetables and is traditional poured over bread, which makes for a robust bowl of soup that’s perfect for cold winter days. You can find this recipe in my cookbook Rustic French Cooking Made Easy. 

One-Pot French Onion Soup (Gratinée à l’Oignon)

Bread, cheese and wine. Clearly, this quintessential French soup was bound to become one the most sought-after dishes from the French repertoire. This deliciously iconic soup is a breeze to re-create at home, and with just a few ingredients. You can find this recipe in my cookbook Rustic French Cooking Made Easy. 

The post French Soups for the cold season 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.

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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.

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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.

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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. 

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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.

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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.

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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.

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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.