Seriously Delicious French Recipes You Need To Try

Ah, France; the land of art, literature, fashion, revolution, wine, and of course, some of the finest food in the world. The French gastronomic tradition is as vast as it is esteemed, and everything the country has to offer — from traditional peasant meals to exquisite haute cuisine to the endless, endless pastries — is bound to tickle the taste buds in some way or another.

And the good news, especially if you're currently stuck on the other side of the world, is that you don't actually need to go to France to enjoy its many culinary bounties. With our very own recipes, you can recreate some of the most delectable recipes in French cooking with minimum fuss. We've got everything from hearty stews to fancy desserts to (of course) the ultimate recipe for baguettes; so put away that plane ticket, throw on your tackiest beret, and, well ... let's get cooking. Vive la France.


Cassoulet is a bean casserole that originates in the country's southern regions. It's basically a slow-cooked mixture of white beans and meat (of almost any kind) that's named for the type of dish in which it's traditionally cooked. Now, our cassoulet recipe isn't exactly the simplest or quickest dish to prepare. The crucial — and lengthiest step — will be dry-brining the chicken legs that act as the bulk meat for this particular recipe, and soaking the beans. All in all, this will take a good two days.

You'll also need to slow-cook the chicken in bacon fat, which isn't exactly something that can be done in a cinch. Oh, and you've got to actually make the stew; in this case, a pork stew with onion, carrots, celery, and garlic. But, at the finish line, you'll have a wonderfully flavorful, all-in-one casserole that is pretty much the absolute embodiment of wholesome, hearty rural French cooking. More than worth the effort, non?

Beef bourguignon

Aside from being an absolute nightmare to spell, beef bourguignon — that's baw-guh-nyon to you — is one of France's most famous dishes. It's essentially a beef stew, usually prepared with wine in a style originated in Burgundy (hence the name), and can be found in pretty much every single bistro in France.

Our beef bourguignon recipe is easier to make than you might think. As long as you've got the kind of ingredients typically used in stews like this (think beef, vegetables, and a good amount of red wine) you'll be good to go. After that, it's just a case of browning what needs to be browned, sautéeing what needs to be sautéed, and simmering what needs to be simmered. Serve over mashed potatoes and you're good to go.


Much like neighboring Spain and Italy, the Mediterranean regions of France are home to some of the finest seafood dishes in the world — and nowhere is that more obvious than with bouillabaisse, the Provençal fish stew that was first concocted in Marseilles.

Our recipe for bouillabaisse uses white fish (any will do, including tilapia, pangasius, or red snapper), prawns, and mussels, but it's important to note that — as is the case with all seafood recipes — the quality of the fish you use is going to have a serious impact on the finished dish. So don't skimp here and go with a fresh catch. 

Once you've sourced the right ingredients, however, the actual prep and cooking will be an absolute breeze. Served with a glass of sauvignon blanc on a warm summer evening, this recipe is pure bliss.


Is there anything quite so French as the humble baguette? This absolute icon of Gallic baking might as well be on the country's flag — and it's no cliche, either. Genuine French baguettes really do taste amazing.

So how do you recreate that in the kitchen? Well, if you've got any experience whatsoever with making bread, you'll find it no trouble at all. Our baguette recipe will run you through it: all you need is some flour, yeast, salt, water, egg white, olive oil, a little hard graft, and a few hours of your time. Et voila: proper, warm, crisp baguettes. There's really not much more to it than that.


Named for François-René de Chateaubriand, the 19th-century writer and diplomat who took a fondness to it, Chateaubriand usually wreaks absolute havoc on your wallet at restaurants. The bad news is that making it at home isn't going to be cheap, either.

But good gosh will it be worth it. With just a few well-sourced ingredients, our Chateaubriand recipe is one of the tastiest and most impressive dishes that you could possibly add to your repertoire. You'll need a good cut of filet mignon (that's where the cost comes in), but the actual process is easy as anything and the end product will be as beautiful as it is delicious. This recipe is perfect as a show-stopping dinner party entrée.

Quiche lorraine

Described by recipe developer Tara Rylie as "the unicorn of all breakfast foods," quiche lorraine is actually just as suitable for a brunch, lunch, or even a light dinner. It's also a great way to use up any leftover ingredients you have in the kitchen, and can be paired with all kinds of sides or other foods depending on what time of day you're deciding to eat it.

The actual process isn't all that unlike baking a pie. There are a few things you'll need to just right if you really want to pull it off, but by and large, the difficulty level here shouldn't be too intimidating. The best part, though, is that it takes just 90 minutes to make and should provide enough to feed a large group of people.


Clafoutis is a French baked dessert that's kind of like a cross between a cake and a custard. Described by our recipe writer, Mark Beahm, as "a simple, rustic dish," clafoutis has the benefit of being versatile, since it can be made with "all kinds of fruits and berries."

It's incredibly easy to make, too. You basically toss together the fruit (cherries, in this case) and a pancake-like batter in a pan, then bake. What you'll end up with is a kind of cherry pie filled with custard. If you haven't quite built up the confidence to try your hand at a soufflé, this will make a pretty darn good substitute.


Our second French bread on this list, brioche's status as a kind of crossover between bread and pastry means it makes an excellent base for sweet treats or desserts. They're a little tricky to make, too, and will probably take a decent amount of baking skills to get just right. It's not so complex, though, that this recipe shouldn't be attempted. Aside from the amount of time it'll take to let the dough rest (which could take up to a few days) the actual process should only take a few hours. As our own recipe suggests, it's best to be methodical here — so pay attention and don't overthink anything, and you should be just fine. Bon appetit.