French Main Course Recipe

French Main Course Recipe – For many, French cuisine is almost synonymous with gastronomy. French cuisine boasts a rich and varied culinary history that includes rustic home cooking, elaborate court-dining masterpieces, and avant garde Parisian haute cuisine. That’s why we’ve compiled a list of some of our favorite French recipes, from Normandy to the Côte d’Azur (and everywhere in between).

For breakfast, try your hand at baking this buttery croissant; for a more filling weekend brunch, a traditional quiche Lorraine is sure to please. Want a sandwich for lunch? Provençal bread is warm, delicious with tuna and olives, or a decadent croque tartine parisienne (open-faced ham-and-cheese with béchamel sauce) is available.

French Main Course Recipe

French Main Course Recipe

It’s dinner, let’s start with the appetizers—les entrées, en français. Steak tartare, frog legs, and escargots are bistro staples that will make you feel like you’re eating in Paris. If, however, you prefer something lighter, a vegetarian Provençal soup or salade Lyonnaise will leave your guests ready for a hearty main course.

Best Duck Au Vin Recipe

As for the pièce de résistance, France offers endless entree options. On cooler nights, consider a hearty Gascon cassoulet, Alsatian choucroute garnie, or Burgundian coq au vin. Warmer weather calls for trout, lobster, or an epic bowl of bouillabaisse. Side dishes like soft-boiled leeks vinaigrette and ratatouille are delicious, but it’s still harder to resist the comfort food classic bistro fries cooked in duck fat.

If you still have room for dessert, dig into Jacques Pépin’s mother’s apple tart, crêpes Suzette, or clafoutis stuffed with juicy, ripe cherries.

From le petit déjeuner to le dîner, les apéritifs to le croquembouche, here are our favorite French dishes for any time of day.

This grilled chicken recipe, adapted from chef Sébastien Gravé, is a symbol of the Basque region’s love for colorful, peppery stews. Although paprika can work in a pinch, it’s the bolder, slightly spicy, more mysterious Espelette pepper that’s characteristic of the region. Get the recipe for Chicken Basquaise »

Lemon Pepper Salmon (5 Ingredients!)

Fresh spring vegetables are paired with a flavorful, vanilla-scented soup in this Provençal classic. Get the recipe for Barigoule with Spring Vegetables »

Baking on a very hot pizza stone gives this bacon and onion tart a crumbly crispy crust. Get the recipe for Alsatian Bacon and Onion Tart (Tarte Flambée) »

This winey chicken braise with pearl onions and button mushrooms is the first French dish made by many cooks outside of France, and it’s no wonder: It’s as simple to prepare as it is elegant to serve. Bostock is a sweet and crunchy breakfast pastry with roots in Normandy. Our version pays homage to the country of Calvados with a schmear of apple butter and a splash of apple brandy added to the traditional frangipane cream. A generous layer of toasty almonds balances the soft and squishy filling below. Get the recipe for Cinnamon Apple Bostock »

French Main Course Recipe

This riff on Basque piperade, a classic dish of baked peppers, includes seafood from the region. Hake is traditional, but mild, white-fleshed fish such as striped bass or haddock are good substitutes. Fresh clams offer a briny sweetness. Any type of mild chili will work here. Get the recipe for Basque-Style Fish with Green Peppers and Manila Clams »

Lyonnaise Quenelles In Cream Sauce (french Recipe)

The region’s signature dessert, gâteau basque is made by sandwiching a layer of jam or sweet pastry cream between two shortbread-like rounds. Cherry preserves are a classic filling—choosing a good quality jam makes all the difference—and the dough itself is similar to a cookie dough, with the addition of eggs lending a cakier flavor. texture. It can also be baked in a 9-inch fluted tart pan with a removable bottom; just make sure to grease the sides with butter before assembling. Get the recipe for Cherry Gateau Basque »

A lean cut like filet mignon is good for sautéing with a little fat, as in this classic preparation with a simple bread sauce soaked in brandy and charred – a wonderful feat. which cooks off the alcohol and contributes more caramel notes to the dish. Get the recipe for Steak Diane »

Beautiful homemade croissants, each containing a bar of quality dark chocolate, make for an impressive and indulgent addition to a breakfast spread. Get the recipe for Pain au Chocolat »

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Minutes To A French Delicacy

This dessert—a fudgy, frozen or semifrozen chocolate mousse that is sometimes covered in ganache, then sliced—probably dates from the 17th or 18th century, when royal pastry chefs lived large. I like to crumble Speculoos cookies, like the Biscoff brand, before frosting, to add crunch and nice golden flakes, but anything that works with chocolate—from candied ginger to rum-soaked raisins—is fine. game. It is best when semi-frozen or thawed but still cold. Get the recipe for Frozen Chocolate Mousse (Marquise au Chocolat) »

Flavored with wine and aromatics, this broth is similar to nage or poaching liquid—you need a shallow pool of it in each bowl. The soup contains red yuzu kosho, a Japanese condiment made from citrus, yuzu, and chiles, which adds a round, tart flavor that’s hard to replace. In a pinch, add a little more chile and lime zest. If head-on shrimp is hard to find—or you’d rather not fight fish heads on New Year’s Eve—get it for shellier shrimp. Get the recipe for Seafood Soup with Ginger and Yuzu Kosho »

The credit for the invention of crêpes Suzette is claimed by the French restaurateur Henri Charpentier, who in 1894, at the age of 14, while an assistant waiter, accidentally ignited the sauce when serving dessert to the Prince of Wales. Get the recipe for Crepes Suzette »

French Main Course Recipe

This tart is traditionally made with apples, but firm-fleshed pears make a delicate and delicious alternative. Get the recipe for Pear Tarte Tatin »

Quick And Easy Recipes

Made with smoked and baked fish for textural variation, salmon rillettes became a New Year’s meal when I discovered that my husband was not the only non-oyster among us. Store in jars the night before enjoying—flavors develop over time. Get the recipe for Salmon Rillettes »

These are dream cookies…literally. They came to me in a dream in Paris, the city of sweets. The base is a French shortbread, or sablé, flavored with honey and tea. If you have 2-inch baking rings, you can make the cookies in the rings on lined baking sheets instead of using muffin tins. Place the biscuits inside the rings, bake, then leave the rings in place for at least 20 minutes before removing them, washing them and using them again. Get the recipe for Honey-and-Tea Jammers »

A low and slow braise is the best way to transform tough cuts of meat into fork tender forks. This version, made with a crosscut whole beef shank, is cooked in white wine and rich homemade beef bouillon layered with herbs and spices for added complexity. Crisp roasted radishes and a funky flax seed, herb, and vinegar balance the richness of the roast with acidity and texture. Get the recipe for The Ultimate Pot Roast »

Chef Daniel Boulud’s take on a classic Lyonnaise pairs pork and lentils. Make sure the lentils are fully cooked, says Boulud, “otherwise, they won’t absorb the seasoning.” Be sure to taste a few minutes before it drains: It should be creamy with a slight bite. Get the recipe for Lentil Salad with Pork »

Best Chicken French Main Course Recipes

This dish, which literally translates to “silk worker’s brain,” is said to be named for the 19th-century silk weavers of Lyon, who would often make a lunch of the smooth herbed-cheese spread. . Chef Boulud’s family used to make it with fresh goat cheese, but fromage blanc works just as well. Serve with salad, potatoes, or toasted bread. Get the recipe for Fromage Blanc Spread (Cervelle de Canut) »

Sprinkled on top of these delicate meringues—floating in vanilla custard—is rose praline, caramel-dyed almonds and bright pink. The color is a little surprising, but it’s a staple of Lyonnaise pâtisseries and lends a nice crunch and color to this white-on-white backdrop. Get the recipe for Meringue Floating in Crème Anglaise »

The key to this potato salad is its powerful ingredients: Cured herring and bracing red wine vinegar give every bite a pop of flavor. Get the recipe for Lyonnaise Potato Salad with Herring »

French Main Course Recipe

The sausage is the pride of Lyon, and here, instead of being served piping hot, it gets the cold treatment—tossed in a bright vinaigrette and chervil. “It’s the perfect way to eat sausage with other salads,” says chef Daniel Boulud. Get the recipe for Lyonnaise Salad with Sausage and Walnuts »

Baked Lemon Butter Chicken Thighs Recipe

When he was a young apprentice in the kitchen, Boulud made 200 of these quenelles a week. “Fifty percent of the joy of the quenelle is in the sauce – without the sauce, it’s not interesting,” he says. Traditionally, they are served with Nantua sauce (made from crayfish from the Nantua region), but you can use any shellfish, such as crab or lobster. Get the recipe for Pike Quennelles with Sauce Nantua (Quenelles de Brochet) »

Passing the cooked potato through the fine holes of a potato ricer ensures a silky consistency for this ultrarich side. Get the recipe for Pomme Purée

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