Fabulous French Recipes (2024)

FAQs

What are the three secrets of French cooking? ›

With its silky texture and dynamic taste, it's no wonder Auguste Escoffier said the three great secrets of French cooking are butter, butter, butter.

One of the most complicated and iconic French recipes is "Duck à l'Orange," also known as "Canard à l'Orange." This dish involves preparing a whole duck, creating a rich orange sauce, and combining complex flavors.

For many Americans, the quintessential French stew is boeuf bourguignon — beef cooked in Burgundy red wine.

Mirepoix consists of onions, carrots and celery (either common Pascal celery or celeriac). Mirepoix is used in many dishes, such as stocks, soups, stews and sauces. It is used either raw, roasted or sautéed with butter. Mirepoix is known as the holy trinity of French cooking.

Considered a national dish of France, pot-au-feu has no definitive recipe, and many regions of France have their own versions.

Bread and cheese are staples in a French diet and after you've tasted authentic, French bread and French cheese you'll wonder why they don't just eat it all the time. Unlike baguettes that you might find at home, a real French baguette is crispy and firm with a wispy, fluffy inside.

In France, there is no “best” time—there is only one time: after the main course and before the cheese. The reasons for this are varied, with some believing salad cleanses the palate, while others claim it aids digestion.

What do French eat for dessert? ›

In the United States, you might have a handful of nuts or a granola bar around 2 to 3 p.m. But in France it's a croissant, a yogurt, cheese and crackers, or a piece of fruit around 4 p.m, often accompanied by a cup of tea or coffee. Think of it as bigger than a grab-and-go snack, yet smaller than a full meal.

The secret to French cooking is in the delicate preparation of each ingredients. Take any classic French recipe and you will find that the simplest of foods are enhanced in flavour and texture by precise culinary techniques.

French culinary secrets also lie in the art of balancing flavors. The subtle addition of herbs like tarragon, thyme, and parsley adds depth and complexity to dishes, while a touch of acidity from wine or vinegar brings balance and brightness.

Mise en place means “everything in its place,” and it's a key component of kitchen organization. Before cooking a dish, a chef organizes their tools and prepares, cuts, and measures their ingredients. Everything should be close at hand and ready to go when it's time to cook.