World Recipes

Burgundy beef stew — the French braise that defines the technique.

Burgundy beef stew braised in red wine with lardons, pearl onions, mushrooms, and aromatics.

Marseille's legendary saffron-scented seafood stew.

Slow-baked white bean casserole with sausage, duck confit, and pork — Languedoc treasure.

Slow-baked casserole of white beans with duck confit, Toulouse sausage, and pork, topped with a breadcrumb crust.

Duck legs salt-cured then slowly poached in their own fat until meltingly tender, finished with a crisp sear.

Chicken braised in red wine with bacon, mushrooms, and pearl onions.

Chicken braised in red wine with lardons, mushrooms, pearl onions, and a bouquet garni.

Vanilla custard with a caramelized sugar top — crack the glass to get to the silk.

Duck legs slow-cooked in their own fat until meltingly tender.

Deeply caramelized onion broth topped with bread and molten Gruyère.

Deeply caramelized onion soup topped with a crouton and broiled Gruyere cheese.

Airy, risen egg-based dish — the ultimate test of technique.

Provencal fish stew with multiple seafood varieties in a saffron-tomato-fennel broth, served with rouille and croutons.

Grilled ham and Gruyère sandwich with béchamel — France's ultimate grilled cheese.

Thinly sliced potatoes baked in cream, garlic, and nutmeg until tender and golden on top.

Crispy buckwheat crepe from Brittany folded around ham, cheese, and a runny egg.

Creamy potato gratin with garlic and Gruyère — pure comfort.

Mussels steamed in white wine, shallots, garlic, butter, and parsley, served with crusty bread.

Mussels steamed in white wine, garlic, and parsley — simple and fast.

Composed salad of tuna, hard-boiled eggs, green beans, potatoes, olives, and anchovies in a Dijon vinaigrette.

Classic French boiled beef dinner with root vegetables and broth.

Savory custard tart with bacon, Gruyère, and cream in buttery crust.

Savory custard tart with lardons and Gruyere cheese in a buttery shortcrust pastry shell.

Provençal vegetable stew — eggplant, zucchini, peppers, and tomatoes.

Provençal vegetable stew — naturally vegan, just skip the butter.

Classic Niçoise salad — naturally gluten-free.

Pan-fried sole in brown butter with lemon and parsley — French cooking's elegant simplicity.

Provençal vegetable soup with basil pistou (French pesto without nuts).

Pan-seared steak with French fries and herb butter — bistro perfection.

Pan-seared steak (typically bavette or entrecote) served with twice-fried crispy frites and a pan sauce.

Upside-down caramelized apple tart — the happy accident.

Upside-down caramelized apple tart baked with puff pastry and inverted to serve.

Ham and Gruyere sandwich coated in bechamel, topped with more cheese, and broiled until golden.

Provencal stew of eggplant, zucchini, bell peppers, and tomatoes slowly cooked in olive oil with herbs.