French cuisine and classic French recipes to master

Steak frites and coq au vin and éclairs, oh my. French cuisine has long been lauded as one of the most precise in its cooking techniques. The best French recipes use top-quality produce and intricate techniques to make simple ingredients and flavours shine.

Classic French techniques are often simple, but when done right they are the cornerstone to creating enormously flavourful dishes — you likely employ French techniques in your cooking without even realising it. Braising meats low and slow in whatever wine is available is the key to creating a rich, comforting French favourite, boeuf Bourguignon. And a well-balanced, meticulously flavoured Bouillabaisse, originally considered a poor man’s soup, was first created to elevate the catch of the day, but is now a mainstay on Michelin-star menus around the world. Even sautéing, a technique so simple that most take for granted, is the essential first step in classic dishes like a buttery chasseur.

From fragrant French stews to buttery pastry, soufflés and ratatouille, and not to mention spectacular French desserts, French cuisine has contributed culinary delights across the globe. In short, French recipes are well worth mastering.

So, you already have the skills — it’s time to test them. This is our collection of the best French recipes to master.

Coq au vin

Masterclass: Coq au vin

This classic Burgundian braise is elegant in its simplicity, relying on good ingredients and attention to detail.

Omelette au fromage

France-Soir’s omelette au fromage

The secret to this cheesy omlette recipe starts with the quality and freshness of the eggs.

Restaurant Hubert's chicken fricassée

Restaurant Hubert’s chicken fricassée

Restaurant Hubert’s recipe for chicken fricassée is juicy and tender, while the mushrooms have a earthy and rich taste from the confit.

Crème brûlées

Crème brûlées

A crackling top, a silky custard middle. You can’t go wrong with this French classic.

Salmon rillettes with pickled baby vegetables

Bouillabaisse

How to make bouillabaisse with Damien Pignolet

This Provençal staple may have had humble beginnings, but it’s the undisputed king of fish stews.

Prune clafoutis

Prune clafoutis

Prune clafoutis recipe – Place prunes and brandy in a bowl, cover and leave to soak overnight. Drain, reserving prunes and brandy separately.

Twice-baked goat’s cheese soufflé recipe with Manchego, and chive

Milleufeuille with layers of crème pâtissière and blueberries and a glass of sweet vermouth in the background.

Blueberry millefeuille with rosemary and sweet vermouth crème pâtissière

With the option to make each element ahead of time, this stunning millefeuille practically assembles itself.

crêpes Suzette in a cast iron pan with candied orange peel and sauce with flames

Crêpes Suzette

Prolific restaurateur and chef ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet.

Salted caramel chocolate éclairs

Apple tarte Tatin

Pork hock croque-monsieur

Leek and chèvre soufflé omelette

Puy lentils with bacon and Brussels sprouts

Puy lentils with bacon and Brussels sprouts

Smoked bacon, Brussels sprouts and Puy lentils – a classic combination that makes a great accompaniment to any Parisian meal.

Ratatouille with ruby snapper

Steak frites with paprika and anchovy butter

Steak frites with paprika and anchovy butter

This bistro classic is a breeze and makes a fine meal with no more than a glass of juicy red wine and perhaps a green salad.

French onion soup

French onion soup

French onion soup is a bistro classic for good reason. For this recipe, we’ve given an already rich soup some extra luxe touches, because you may as well go all in on decadence.

Madeleines with lemon sugar

Chocolate marquise

Pork and veal terrine

Coq au vin

Moules à la Normande

Moules à la Normande

Australian Gourmet Traveller recipe for moules à la Normande by chef David Bransgrove at Sydney restaurant La Brasserie.

Cassoulet

Easy duck and sausage cassoulet

Easy duck and sausage cassoulet

This classic French stew typically takes hours of simmering to do right. But we’ll make an exception for this recipe.

Duck à l’orange

Duck à l’orange

Duck à l’orange is a classic that has evolved with an abundance of interpretations over the years. One thing that remains constant is the deep satisfaction that comes from cooking a whole duck. Begin this recipe a day ahead.

What is traditional French food?

Traditional French food is wonderfully diverse thanks to France’s many regions and their characteristic culinary traditions. For example, traditional Niçard dishes include salade Niçoise and ratatouille, while traditional Breton dishes range from buckwheat crêpes to kouign-amann, a classic buttery Breton pastry. However, some French dishes can be called quintessential French, from baked goods like croissants, baguettes and tarte Tatin to stews like coq au vin, bouillabaisse and cassoulet. Other widely known French foods include escargots de Bourgogne (snails cooked in garlic, butter and parsley, soupe à l’oignon (French onion soup), foie gras, cuisses de grenouille (frog legs) and steak frites, as well as desserts and pastry such as soufflé, macaron and crème brûlée.

What is the most popular French cuisine?

French cuisine can be broken down into several categories to reflect different styles, regions and techniques. Haute cuisine, for example, is the pinnacle of French cooking. Haute cuisine is mainly associated with fine dining and high-end restaurants where dishes are meticulously prepared and presented and showcase elaborate cooking techniques. Another popular French cuisine is bistro cooking, which is typically casual and unpretentious yet incredibly flavourful — think classic bistro dishes like steak frites, duck confit and French onion soup. Then there is cuisine bourgeoise, or traditional French home cooking, and all the regional cuisines. Another notable one is Modern French cuisine, which often takes on traditional French dishes and incorporates new-age techniques or international influences. Pâtisserie can also be considered a cuisine, with famed pastries such as croissants, éclairs, choux pastry, madeleines and macarons known around the world.