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4 Classic French Recipes you Should Know – France Today

4 Classic French Recipes you Should Know – France Today

4 Classic French Recipes you Should Know

Master the classics of French delicacies with The Complete Book of French Cooking by Hubert Delorme and Vincent Boué, a e-book described by the legendary chef Paul Bocuse as “an invaluable kitchen companion”.


Serves 8 • Preparation 10 minutes • Cooking I hour


  • 14 lb (600 g) massive onions
  • 3 tablespoons (50 g) butter
  • 10 cups (2 liters) clear white inventory
  • I bouquet garni
  • 16 slices of baguette, toasted to make croutons
  • 5 oz (140 g) grated Gruyere cheese
  • Kosher salt to style
  • Fine salt, freshly floor pepper


  1. Peel, wash and slice the onions. Sweat them in butter.
  2. Add the sunshine white inventory, the bouquet gami, and the kosher salt and simmer for 45 minutes to I hour.
  3. Adjust the seasoning as mandatory. Set your oven to broil.
  4. For the broth into particular person ovenproof bowls. Place two croutons in every bowl of soup and sprinkle with the grated cheese.
  5. Place the bowls of soup fastidiously within the oven and allow them to stay there till a gratin crust kinds on prime. Serve instantly.

Chef’s notice:

It’s the standard of the clear inventory that may decide the ultimate style of the soup. Adding a slice of bacon whenever you start cooking will convey a pleasing rustic style to your dish.

Onion soup, © Clay McLachlan


Serves 8 • Preparation 35 minutes • Cooking 2 hours half-hour


  • 1 lb (500 g) beef ribs (US) or fore/skinny ribs (UK)
  • 2 lb (1 kg) beef chuck (US) or chuck and blade (UK)
  • 1 tablespoon (20 g) kosher salt
  • 14 lb (600 g) marrow bones
  • 14 lb (600 g) potatoes
  • 14 lb (600 g) carrots
  • 1 lb (400 g) zucchini (zucchini)
  • Flower of salt
  • French mustard
  • Aromatic substances
  • 1 massive onion
  • 1 carrot
  • Green leaf of 1 leek
  • 2 cloves
  • 1 bouquet garni
  • 6-8 peppercorns


  1. Trim the meat, leaving each bit complete.
  2. Prepare the fragrant substances. Peel and wash the onion and carrot. Wash the leek inexperienced. Cut the greens in two and push the cloves into the onions close to the bottom.
  3. Place the items of meat in a big pot, cowl with chilly water, and convey to a boil. Remove the meat instantly and switch the items to a different pot. Cover them with chilly water. Add all of the fragrant substances and put within the kosher salt. Bring to a boil, flip down the warmth, and simmer for 2½ hours. Thirty minutes earlier than the time is up, add the marrow bones. Remove the fragrant substances and modify the seasoning.
  4. Wash, peel, and rinse the potatoes and carrots. Wash the zucchini. Shape the greens into common oval egg shapes weighing about 2-2½ oz (50-60 g) per piece. Take 4 cups (1 liter) of the cooking liquid and cook dinner the greens in it individually for simply the time required for every. 5 Serve the greens with the meat, and the broth in a tureen or vegetable dish. Accompanied with fleur de sel and French mustard in small dishes.

Chef’s notice

Use different varieties of meat in addition to beef, like pork and veal. You may even strive recent, cured, or smoked meats. If you go for this sort of variation, do not cook dinner the meats collectively. Choose your greens in line with the seasons. Every European nation has its personal model of this boiled dish. The pot-au-feu, the hearty winter meal par excellenceis a one-pot dish comprising of broth, meat, and greens, and leftover meat might be eaten chilly, reheated, or minced to make a pie.

Pot-au-feu, © Clay McLachlan


Serves 6 • Preparation 25 minutes • Cooking 20 minutes • Special gear: oval frying pan


  • 6 trout weighing about ½ lb (250 g) every
  • 1 cup (100 g) flour
  • 1/3 cup (80 g) clarified butter
  • 4 tablespoons (60 g) salted butter
  • 1 cup (4 oz/100 g) sliced ​​almonds Juice of I lemon
  • ½ bunch parsley, chopped
  • Fine salt, freshly floor pepper


  1. Dress the trout and you’ll want to dry them nicely, dabbing up all extra moisture with paper towel.
  2. Spread out the flour in a conveniently sized flat dish and season it. Dip the trout in to coat it and shake it evenly to take away any extra flour.
  3. Heat an oval non-stick pan with the clarified butter over low to medium warmth. Place the trout within the pan and gently brown them. Tum over and brown evenly on the opposite facet.
  4. Check for doneness (the flesh ought to come away simply from the bone) and, if mandatory, place them within the oven at 325°F-350°F (160°C-170°C) for a couple of minutes to finish cooking.
  5. Remove the pores and skin.
  6. Melt some butter in a small pan till it’s brown (brown butter). Gently sauté the sliced ​​almonds within the butter and deglaze with the lemon juice.
  7. Arrange the trout on a big, flat serving platter, heads to the left.
  8. Drizzle with the butter-almond combination and scatter with chopped parsley.

Trout with almonds © Clay McLachlan


Serves 8 • Preparation 25 minutes • Chilling I hour minimal • Cooking 10 minutes


  • 1½ lb (250 g) darkish chocolate, 64% cocoa, chopped
  • 5½ tablespoons (80 g) butter, cubed
  • 3 eggs, separated, plus 3 egg whites
  • 1½ cup (100 g) sugar
  • 2 oz (30 g) chocolate sprinkles, for garnish


  1. Melt the chopped chocolate and the cubed butter in a bain-marie to a temperature of 122°F (50°C). Remove the combination from the warmth and whisk within the three egg yolks till the combination is clean.
  2. Leave to chill to about 82°F (28°C).
  3. Start whisking the six egg whites. When they begin to kind agency peaks, add the sugar and whisk till shiny and compact. Carefully fold the meringue combination into the chocolate-butter combination utilizing a rubber spatula. Take care to not deflate the combination by breaking the air bubbles.
  4. Spoon the mousse right into a piping bag and pipe into ramekins or shot glasses. Chill for no less than I hour, till set.
  5. Gamish with chocolate sprinkles.


Mousses virtually disappeared from traditional French delicacies towards the top of the 18th century, solely to reappear with the arrival of new kitchen. There was one notable exception: the chocolate mousse, in all probability the preferred of all French desserts.

Chocolate mousse, © Clay McLachlan

The Complete Book Of French Cooking cowl © Clay McLachlan

Extracted from The Complete Book of French Cooking by Hubert Delorme and Vincent Boué (Flammarion, 2023).

Find extra scrumptious French recipes on Taste of France

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4 Classic French Recipes you Should Know