Bienvenue to the culinary realm of French food cuisine, where every bite is a symphony of flavours and a celebration of gastronomic excellence. From the charming streets of Paris to the picturesque countryside of Provence, French food has captivated the world with its elegance, artistry, and irresistible taste. So get ready to savour the essence of la belle cuisine française!
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Bonjour flavour with these French food recipes
1. Coq Au Vin
With a rich history steeped in tradition, Coq au Vin is the epitome of French culinary excellence. Legend has it that this delightful French food dish was born out of necessity, as a means to tenderise the tough meat of an ageing rooster. Over the centuries, Coq au Vin evolved into a symbol of French gastronomy, showcasing the country’s passion for transforming humble ingredients into culinary masterpieces.
Ingredients:
- 1.5kg chicken, preferably bone-in and skin-on, cut into pieces
- 200g bacon, diced
- 200g button mushrooms, sliced
- 200g pearl onions, peeled
- 4 cloves of garlic, minced
- 2 carrots, sliced
- 2 tbsp all-purpose flour
- 500ml red wine, such as Burgundy or Pinot Noir
- 500ml chicken stock
- 2 tbsp tomato paste
- 2 tbsp butter
- 2 tbsp olive oil
- 2 bay leaves
- 2 sprigs of thyme
- Salt and pepper to taste
- Fresh parsley for garnishing
Cutlery:
- A chef’s knife
- A cutting board
- A heavy-bottomed casserole dish or Dutch oven
- A wooden spoon
- Tongs
- A slotted spoon or skimmer
- A serving platter or individual plates
Instructions:
- Heat the butter and olive oil in your casserole dish or Dutch oven over medium heat.
- Add the diced bacon and cook until golden and crispy. Set the bacon aside, leaving the rendered fat in the dish.
- Season the chicken pieces with salt and pepper, then sear them in the dish until golden brown on all sides. Remove the chicken and set it aside.
- Introduce the sliced mushrooms, pearl onions, minced garlic, and sliced carrots to the dish, and sautéing them.
- Sprinkle the all-purpose flour over the vegetables, stirring to coat them evenly. Allow the flour to cook for a minute.
- Reintroduce the bacon and chicken to the dish, nestling them among the vegetables.
- Pour in the red wine, immersing the ingredients in its robust essence.
- Add the chicken stock, tomato paste, bay leaves, and sprigs of thyme to the dish. Allow the mixture to simmer gently.
- Cover the dish and let it simmer over low heat for about 1.5 to 2 hours.
- As the dish nears completion, skim off any excess fat that may have risen to the surface.
- Finally, garnish your masterpiece with freshly chopped parsley.
2. Bouillabaisse
Originating from the picturesque region of Provence, Bouillabaisse is a French food dish with a storied history that dates back to ancient times. Originally a humble dish enjoyed by fishermen and their families, Bouillabaisse has evolved into a symbol of French gastronomy, renowned for its complexity of flavours and elegant presentation.
Ingredients:
- 1kg mixed fish fillets (such as sea bass, cod, and haddock), cut into chunks
- 500g shellfish (such as mussels and clams), cleaned and debearded
- 500g prawns, peeled and deveined
- 2 onions, finely chopped
- 3 cloves of garlic, minced
- 2 tbsp olive oil
- 400g canned chopped tomatoes
- 1 fennel bulb, thinly sliced
- 1 leek, sliced
- 1 celery stalk, diced
- 1 orange zest, peeled in strips
- 1 bay leaf
- A handful of fresh parsley, chopped
- A handful of fresh thyme sprigs
- A pinch of saffron threads
- Salt and pepper to taste
- Baguette slices, for serving
Cutlery:
- Knife
- Cutting board
- Dutch oven
- Wooden spoon
- Tongs
- Soup bowls
- Slotted spoon
Preparation:
- Heat the olive oil in your Dutch oven over medium heat. Add the onions and garlic, sautéing them until they turn golden and fragrant.
- Introduce the fennel, leek, and celery to the pot, allowing them to soften.
- Pour in the canned chopped tomatoes, orange zest strips, bay leaf, parsley, thyme sprigs, and saffron threads (available on Shopee Supermarket), stirring to combine all the ingredients.
- Add enough water to cover the ingredients, bringing the mixture to a gentle simmer. Allow it to simmer for around 15 minutes.
- Carefully add the fish chunks to the pot, ensuring they are submerged in the broth. Cook for approximately 5 minutes, or until the fish is tender and cooked through.
- Gently add the shellfish and prawns to the pot, making sure they are nestled into the broth. Cover the pot and cook for an additional 5 minutes, or until the shellfish opens up and the prawns turn pink.
- Season your Bouillabaisse with salt and pepper to taste.
3. Salmon En Papillote
Salmon En Papillote, meaning “salmon in parchment,” has its roots in the heart of French food. This cooking method, which involves sealing the fish in a parchment paper parcel, has been used for centuries to lock in the delicate flavours and textures of the ingredients. The French have long embraced the notion of using simple yet high-quality ingredients, allowing natural flavours to shine through. Salmon En Papillote exemplifies this philosophy, offering a harmonious marriage of fresh salmon, vibrant herbs, and aromatic seasonings.
Ingredients:
- 4 salmon fillets, approximately 150 grams each
- 2 lemons, thinly sliced
- 4 sprigs fresh dill
- 4 sprigs fresh thyme
- 2 tbsp extra-virgin olive oil
- 4 tbsp dry white wine
- Salt and pepper to taste
- Parchment paper
Cutlery:
- Chef’s knife
- Cutting board
- Baking sheet
- Kitchen twine
- Pastry brush
- Fish spatula
- Dinner plates
Instructions:
- Preheat your oven to 200°C.
- Cut four large squares of parchment paper, approximately 30 cm x 30 cm (12 inches x 12 inches) each.
- Place a salmon fillet (available on Snow Treasures Official Store) in the centre of each parchment paper square.
- Season the salmon fillets with salt and pepper to taste.
- Drizzle each fillet with a tablespoon of olive oil, ensuring that the fish is evenly coated.
- Top each fillet with a few slices of lemon, a sprig of dill, and a sprig of thyme.
- Drizzle a tablespoon of dry white wine over each fillet.
- Fold the parchment paper over the salmon fillet, sealing the edges by folding and crimping tightly. Use kitchen twine to secure the parcels, if necessary.
- Place the parchment paper parcels on a baking sheet and transfer them to the preheated oven.
- Bake for approximately 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. Boeuf Bourguignon
Boeuf Bourguignon is a traditional French stew that originated in the Burgundy region of France. This French food dish has deep roots in culinary history, with its origins dating back centuries. Historically, it was a peasant dish, born out of the necessity to make tough cuts of beef tender and flavourful. This French food dish gained popularity over time and eventually became a staple in French cuisine.
Ingredients:
- 1kg beef chuck, cut into large cubes
- 200g smoked bacon, diced
- 200g pearl onions
- 200g carrots, peeled and sliced
- 250g button mushrooms, quartered
- 4 cloves of garlic, minced
- 750ml red wine (preferably Burgundy wine)
- 500ml beef broth
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 bay leaves
- 4 sprigs of fresh thyme
- Salt and pepper to taste
Cutlery:
- Chef’s knife
- Cutting board
- Dutch oven
- Wooden spoon
- Skimmer
- Serving plates or bowls
- Crusty French bread
Preparation:
- Preheat your oven to 160°C.
- In a Dutch oven, heat the olive oil over medium heat.
- Add the diced bacon and cook until crispy. Remove the bacon from the pot and set aside.
- In the same pot, add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
- Add the pearl onions, carrots, and mushrooms to the pot and sauté until lightly browned.
- Return the beef and bacon to the pot. Add the minced garlic and tomato paste. Stir well to coat the ingredients.
- Sprinkle the flour over the mixture and stir until the flour is fully incorporated.
- Pour in the red wine and beef broth, ensuring that the ingredients are fully submerged.
- Add the bay leaves and thyme sprigs to the pot. Season with salt and pepper to taste.
- Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
- Allow the Boeuf Bourguignon to cook for approximately 2.5 to 3 hours, or until the beef is tender and the flavours have melded together.
5. Potatoes Dauphinoise
Potatoes Dauphinoise, also known as Gratin Dauphinois, hails from the Dauphiné region in southeastern France. Traditionally, it was a simple peasant dish, using humble ingredients like potatoes, cream, and garlic. Over time, Potatoes Dauphinoise gained popularity and found its way onto the tables of French nobility. Today, it stands as a classic and comforting French food dish, celebrated for its creamy texture, delicate flavours, and the warmth it brings to any meal.
Ingredients:
- 1kg potatoes, preferably waxy variety
- 500ml heavy cream
- 2 cloves of garlic, minced
- 100g Gruyère cheese, grated
- Fresh thyme leaves, for garnish
- Salt and pepper to taste
Cutlery:
- Chef’s knife
- Mandoline
- Ovenproof baking dish or gratin dish
- Mixing bowl
- Whisk
- Grater
- Serving spoon or spatula
Instructions:
- Preheat your oven to 180°C.
- Peel the potatoes and slice them thinly using a mandoline.
- In a mixing bowl, combine the heavy cream, minced garlic, and a pinch of salt and pepper. Whisk the mixture until well blended.
- Grease the baking dish with butter or cooking spray to prevent sticking.
- Arrange a layer of potato slices in the bottom of the dish, slightly overlapping each other.
- Pour a portion of the cream and garlic mixture over the potato layer, ensuring that the potatoes are well-coated.
- Sprinkle a handful of grated Gruyère cheese (available on Carv butchery) over the potatoes.
- Repeat steps 5-7, layering the remaining potatoes, cream mixture, and cheese until all the ingredients are used, finishing with a layer of cheese on top.
- Cover the dish with foil and bake in the preheated oven for approximately 45 minutes.
- After 45 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
- Once cooked, remove the dish from the oven and let it rest for a few minutes.
6. Ratatouille
Ratatouille traces its origins to the sunny region of Provence in southern France. This rustic and hearty French food dish emerged as a celebration of the abundant produce found in the Mediterranean countryside. Originally a peasant dish, Ratatouille was created as a way to make use of seasonal vegetables, such as tomatoes, zucchini, eggplant, bell peppers, and herbs. Over time, it has become a beloved classic in French cuisine, cherished for its vibrant colours, harmonious flavours, and comforting appeal.
Ingredients:
- 2 large tomatoes, diced
- 1 medium eggplant, diced
- 1 large zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 3 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Cutlery:
- Knife
- Cutting board
- Large skillet
- Spatula
- Serving spoon
Instructions:
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onions and minced garlic to the pan, and sauté until fragrant and translucent.
- Add the diced eggplant to the pan and cook until it begins to soften, stirring occasionally.
- Next, add the diced bell peppers and zucchini to the pan, and continue cooking for a few minutes until the vegetables start to release their juices.
- Stir in the diced tomatoes, tomato paste, dried thyme, dried oregano, salt, and pepper. Mix well to combine.
- Reduce the heat to low, cover the pan, and let the Ratatouille simmer for about 30 minutes, or until the vegetables are tender and the flavours have melded together.
- Once cooked, remove the pan from heat and let it sit for a few minutes to allow the flavours to further develop.
- Garnish with fresh basil leaves.
7. Duck à l’Orange
Duck à l’Orange, also known as Canard à l’Orange, emerged in France during the Renaissance period. This French food dish showcases the marriage of duck with the vibrant citrus notes of oranges. The recipe gained prominence when it was featured in the classic French cookbook “La Cuisine Française” by Auguste Escoffier. Since then, Duck à l’Orange has become an iconic representation of French food cuisine, renowned for its succulent meat and tangy citrus sauce.
Ingredients:
- 2 duck breasts (approximately 400g)
- 4 oranges, juiced and zested
- 2 tbsp orange marmalade
- 2 tbsp honey
- 50ml Grand Marnier or Cointreau (orange liqueur)
- 200ml chicken or vegetable stock
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Fresh thyme sprigs, for garnish
Cutlery:
- Chef’s knife
- Cutting board
- Frying pan
- Tongs
- Zester or grater
- Juicer
- Saucepan
- Whisk
- Serving plate
Instructions:
- Preheat your oven to 200°C.
- Score the skin of the duck breasts (available on Kendo Trading Pte Ltd Official Store) in a crisscross pattern.
- Season the duck breasts generously with salt and pepper on both sides.
- Heat a frying pan over medium heat and place the duck breasts, skin side down, into the hot pan.
- Cook the duck for about 5 minutes, allowing the fat to render and the skin to become crispy and golden.
- Flip the duck breasts and cook for an additional 2 minutes on the other side.
- Transfer the skillet to the preheated oven and roast the duck for 8-10 minutes for medium-rare or until desired doneness.
- While the duck is roasting, prepare the orange sauce. In a saucepan, combine the orange juice, orange zest, orange marmalade (available on Prestigio Delights Official), honey, and Grand Marnier (available on Campari Group Official Store) or Cointreau (available on Remy Cointreau Official Store).
- Whisk the mixture over medium heat until it starts to simmer.
- Gradually add the stock and continue whisking until the sauce thickens to a glossy consistency.
- Remove the saucepan from heat and whisk in the butter to add a velvety richness to the sauce. Season with salt and pepper to taste.
- Once the duck is cooked to your liking, remove it from the oven and let it rest for a few minutes before slicing.
- To serve, thinly slice the duck breast and arrange it on a plate. Drizzle the succulent slices with the tantalising orange sauce. Garnish with fresh thyme sprigs for a touch of herbal freshness.
French food recipes that will make you go ooh-la-la
Bougie meals are a definite go now that you’re armed with these amazing French food recipes. But if you need more inspiration for your meals, here are some fish recipes and beef recipes to try out! Remember to also head over to Shopee Supermarket to snag promotions and deals on groceries you need for these French food recipes!
