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Traditional French dishes

(PRIVATE LESSON ONLY)

French cuisine is rich in flavors and culinary techniques, and I would like to share with you the techniques and recipes of its most famous dishes.

85 euros for three hours,

(minimum of 3 people)

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BEEF BOURGUIGNON

(Le Bœuf Bourguignon)

Beef Bourguignon is a traditional French dish made with beef stewed in red Bourgogne wine, along with vegetables and herbs such as onions, carrots, garlic, and thyme. The preparation often requires a long slow cooking process to ensure that the meat is tender and flavorful.

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DUCK LEG CONFIT

(Cuisse De Canard Confit)

Duck confit leg is a traditional dish in French cuisine, where duck legs are slowly cooked in their own fat to achieve juicy and tender meat. The dish is often served with sautéed potatoes and green vegetables such as green beans or asparagus. Duck confit is a popular dish throughout France and is enjoyed for its delicious taste and melt-in-your-mouth texture.

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POT-AU-FEU

(Pot-au-feu)

Pot-au-feu is a traditional French dish, where a mix of meats (usually beef, marrow bones, and vegetables) is simmered together in a fragrant broth. The dish is often accompanied by potatoes, carrots, leeks, and turnips, and served with mustard and coarse salt. Pot-au-feu is a comforting and nourishing dish, perfect for family meals or cold winter days.

 

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VEAL BLANQUETTE

(La Blanquette De Veau)

Veal blanquette is a classic French dish made with veal stewed in a creamy broth flavored with onion, carrots, celery, and a bouquet garni. The dish is often served with rice or potatoes, and garnished with mushrooms and fresh parsley to add texture and flavor. The velvety and light sauce is achieved by mixing butter and flour to bind the broth and cream.

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CASSOULET

(Cassoulet)

Cassoulet is a traditional dish of southwestern French cuisine, made with white beans, pork, lamb, and sausages. The dish is typically slow-cooked for several hours to allow the flavors to meld and the beans to become tender. Cassoulet is often served in the winter and is considered a comforting and nourishing dish.

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MARINER MUSSELS

(Moules Marinières)

Moules marinières are a traditional dish in French cuisine consisting of mussels cooked in a broth of white wine, onions, garlic, and parsley. They are often served with fries or bread for dipping in the sauce. This dish is particularly popular in coastal regions of France.

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BRETON (buckwheat) PANCAKES

(Galettes Bretonnes)

The galette bretonne is a traditional savory crepe from Brittany, in western France, made from buckwheat flour and water. It is often filled with cheese, ham, eggs or vegetables, and folded into quarters to be served.

The galette bretonne is appreciated for its rustic taste and crispy texture, and is often accompanied by a glass of dry cider.

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Gatin Dauphinois

(Gratin Dauphinois)

Gratin dauphinois is a traditional French dish originating from the Dauphiné region. It is made up of thinly sliced potatoes cooked in a mixture of milk and cream, flavored with garlic and nutmeg. The dish is then baked in the oven until it forms a crispy golden-brown crust on top, while maintaining a creamy texture underneath. Gratin dauphinois is a flavorful and comforting dish that pairs well with grilled meat or can be enjoyed on its own as a main course.

Plat à raclette traditionnel

Raclette

(La Raclette)

Raclette is a traditional Savoyard dish, also very popular in France and other European countries. It is a dish made of melted cheese, usually served with potatoes, cold cuts, pickles, and other accompaniments.

Raclette is also highly appreciated for its rich flavor and unique taste, which varies according to the type of cheese used. Swiss, French, or Italian cheeses are often used to prepare Raclette, but there are also many regional and local variations of this dish.

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black pudding

(Boudin noir)

Le boudin noir (or black pudding in English) is a type of sausage made from pork blood, pork fat, and a mixture of spices, such as onion, garlic, and nutmeg. The sausage is typically cooked by either boiling or frying.

The texture of boudin noir is soft and slightly crumbly, and the flavor is rich and savory with a slightly sweet and spiced taste. It is often served as a main course alongside other meats or vegetables, or as a part of a breakfast or brunch platter.

Boudin noir is a popular dish in French and British cuisine, and it can also be found in other countries around the world. It is a good source of protein, iron, and other nutrients.

A traditional French savory choux dough cheese puff filled with fresh cheese mixed with sm

Gougères

(Gougères)

Gougères are a type of French cheese pastry that originated in Burgundy. They are small, savory puffs made with choux pastry and grated cheese, typically Gruyère or Comté.

The dough for gougères is made with flour, butter, eggs, and water or milk. Once the dough is prepared, grated cheese is folded in and the mixture is piped or spooned onto a baking sheet and baked until puffy and golden brown.

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delicious seafood dish

(Gratin de fruits de mer)

Gratin de fruits de mer is a delicious seafood dish that is popular in French cuisine. The dish typically includes a variety of seafood, such as shrimp, scallops, mussels, and sometimes fish, which are cooked in a creamy white sauce and topped with a layer of breadcrumbs and cheese.

Gratin de fruits de mer is a perfect dish for special occasions or as a comforting meal during the colder months. It is often served as a main course with a side salad or crusty bread.

 

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Quenelles de brochet

(Quenelles de brochet)

Quenelles de brochet is a traditional French dish made from pike fish that is minced and combined with a light and fluffy mixture of flour, butter, eggs, and cream. The mixture is then formed into a dumpling-like shape and poached in water or fish broth until cooked through.

Quenelles de brochet is often served with a creamy sauce, such as a Nantua sauce made with crayfish, cream, and tomato paste. It is a dish that requires some preparation and skill, but the end result is a delicate and flavorful dish that is a true delight for the taste buds.

Beef tail oxtail stew cooked in traditional spanish food rabo de toro closeup on a pot on

Veal Stew

(Ragoût de veau)

Ragoût de veau is a classic French dish that consists of tender pieces of veal stewed with vegetables and herbs in a rich and flavorful sauce. The dish is typically served as a main course and is often accompanied by mashed potatoes or crusty bread.

Ragoût de veau is a comforting and satisfying dish that is perfect for a cozy family dinner or a special occasion. It is known for its rich and hearty flavor, and its tender and succulent texture. It is a classic French dish that is loved by many around the world, and is a must-try for anyone interested in exploring the flavors of French cuisine.

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Endives au jambon

(Endives au jambon)

Endives au jambon is a classic French dish that consists of endive leaves wrapped around ham and covered with a creamy béchamel sauce and grated cheese. The dish is then baked in the oven until the cheese is melted and bubbly.

Endives au jambon is a comforting and satisfying dish that is perfect for a cozy family dinner or a special occasion. It is known for its rich and creamy flavor, and its unique combination of textures and flavors. It is a classic French dish that is loved by many around the world, and is a must-try for anyone interested in exploring the flavors of French cuisine.

Onion soup

ONION SOUP

(Soupe A l'Ognion)

French Onion Soup is an iconic French dish, often served as a hot appetizer. It consists of a rich and flavorful beef broth, caramelized onions, and toasted croutons topped with melted cheese. The traditional recipe may also include white wine and cognac to add depth and complexity to the flavors.

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SOLE MEUNIERE

(Sole Meuniere)

Sole Meunière is a classic French dish, where sole is sautéed in butter and served with a butter and lemon sauce. The fish is often accompanied by steamed potatoes and green vegetables such as green beans or spinach. The simplicity of the preparation allows the quality of the fish and sauce to shine, creating a delicate and flavorful dish.

Pork medallions with mushroom gravy in cast iron pan over dark stone background. Top view,

ESCALOPE NORMAND

(Escalope Normande)

Escalope Normande is a French veal dish, where a veal escalope is cooked in butter with apples and mushrooms. The sauce is made with cider, cream, shallots, and mustard, and served with potatoes or green vegetables. The dish is appreciated for its rich and creamy flavors, typical of Normandy cuisine.

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CROQUE MONSIEUR

(Croque Monsieur)

Le Croque Monsieur est a sandwich chaud français made of grilled bread, ham, cheese (usually gruyere) and béchamel sauce. The sandwich is grilled or baked until the cheese melts and the bread is crispy. It's often served as a main course for lunch or dinner, accompanied by a green salad or fries.

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FROG LEGS

(Cuisses de Grenouilles)

Frog legs are a French culinary specialty that involves cooking the hind legs of frogs. They are often breaded and fried, then served with a garlic or parsley sauce. Although popular in French cuisine, frog legs are often considered an exotic dish in other countries.

 

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BASQUE CHICKEN

(Poulet Basquaise)

Chicken Basquaise is a traditional dish from the Basque Country, which consists of a chicken stew simmered with peppers, tomatoes, onions, and Espelette pepper. 

This dish is often served with rice or potatoes. Chicken Basquaise is known for its rich and spicy flavors, and is enjoyed throughout France.

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CHEESE FONDUE

(Fondue Savoyarde)

Fondue Savoyarde is a typical dish from the Savoy region in France, made with melted cheese mixed with white wine and garlic. The cheese mixture is served in a pot and accompanied by bread cubes, potatoes, and charcuterie. Fondue Savoyarde is a convivial and warm dish, often associated with winter evenings among friends or family.

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Lapin à la moutarde

(Fondue Bourguignonne)

Lapin à la moutarde is a classic French dish that consists of pieces of rabbit braised in a sauce made with mustard, white wine, and cream. Dijon mustard is typically used to give the sauce a slightly tangy flavor. The dish is often served with potatoes, pasta, or rice, as well as vegetables such as green beans or carrots. Lapin à la moutarde is a flavorful and healthy option for a family or dinner party.

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Hachis Parmentier

(Hachis Parmentier)

Hachis Parmentier is a classic French dish that is similar to shepherd's pie. It is a layered dish made with ground meat, mashed potatoes, and sometimes other ingredients such as cheese or vegetables.

The dish is named after Antoine-Augustin Parmentier, a French nutritionist who helped popularize the use of potatoes in French cuisine. The dish typically consists of a layer of seasoned ground meat (usually beef or veal) that is cooked with onions, garlic, and sometimes carrots or celery. This is topped with a layer of mashed potatoes that is then baked in the oven until golden brown and crispy.

Pissaladière is the famous French onion pie. This onion _pizza_ with anchovies and olives

Pissaladière

(Pissaladière)

La Pissaladière is a traditional French dish that originates from the region of Nice. It is a type of savory tart that is made with caramelized onions, olives, and anchovies, all layered on top of a pastry crust.

The crust is typically made with a thin layer of bread dough or puff pastry, which is then topped with a generous amount of onions that have been slowly cooked until they are caramelized and tender. The onions are then topped with a layer of anchovies and black olives, which add a salty and briny flavor to the dish.

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A soufflé au fromage

(Soufflé au fromage)

A soufflé au fromage is a classic French dish that is made with a creamy cheese sauce base and egg whites that are whipped to a stiff peak to create a light and airy texture.

The cheese sauce for a soufflé au fromage typically includes a variety of cheeses such as Gruyère, Parmesan, and cheddar, along with butter, milk, and flour to create a rich and creamy base.

Egg whites are then whipped to a stiff peak and gently folded into the cheese sauce to create the signature light and fluffy texture of a soufflé. The mixture is then baked until puffed and golden brown.

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Roasted leg of lamb

(Gigot d'agneau)

Gigot d'agneau is a classic French dish consisting of a roasted leg of lamb. The lamb leg is typically seasoned with herbs such as rosemary and garlic, and roasted in the oven until it is tender and juicy.

Gigot d'agneau is a popular dish in French cuisine, often served as a main course for special occasions or holiday meals. It is a dish that requires some preparation and attention to detail, but the end result is a flavorful and satisfying meal that is sure to impress guests.

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Escalope normande

(Escalope normande)

Escalope normande is a traditional French dish that consists of veal escalopes that are cooked in a creamy apple and mushroom sauce. The dish is named after the Normandy region in France, which is famous for its delicious apples and mushrooms.

Escalope normande is a delicious and flavorful dish that is loved for its rich and creamy sauce and the delicate flavor of the veal. It is a classic French dish that is perfect for a special occasion or a cozy family dinner, and is sure to impress guests with its unique blend of flavors and textures.

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rustic country-style pâté

(Terrine de campagne)

Terrine de campagne is a classic French dish that consists of a rustic country-style pâté made with a mixture of ground pork or pork and beef, along with other ingredients such as onion, garlic, and herbs. The mixture is then packed into a terrine or loaf pan and baked in the oven until set.

The dish is known for its hearty and rustic flavor, and its smooth and creamy texture. It is a must-try for anyone interested in exploring the flavors of French cuisine, and is a perfect dish for a special occasion or a casual get-together with friends and family.

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Soon more dishes

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ROOSTER IN WINE

(Coq Au Vin)

Coq au Vin is a classic French dish made with chicken simmered in red wine with mushrooms, bacon, and onions. The dish is often flavored with herbs such as thyme and bay leaf, and served with potatoes or pasta. The sauce is rich and flavorful due to the combination of the wine and the simmered ingredients.

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RATATOUILLE

(Ratatouille)

Ratatouille is a traditional Provencal dish, where summer vegetables such as eggplant, bell pepper, zucchini, onion, and tomato are diced and simmered together in a tomato sauce flavored with garlic and herbs. The dish can be served hot or cold and is often accompanied by rice, pasta, or bread. Ratatouille is a healthy and delicious vegetarian dish that celebrates the flavors of fresh, local vegetables.

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STUFFED TOMATOES

(Tomates farcie)

Stuffed tomato is a dish where a tomato is hollowed out and filled with a preparation usually made with ground meat, rice, and aromatic herbs. The stuffed tomato is often baked in the oven until the tomato flesh is tender and the filling is well cooked. Stuffed tomato is a popular dish in many cultures around the world and can be served as a main course or a side dish.

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QUICHE LORRAINE

(Quiche Lorraine)

Quiche Lorraine is a French savory tart made with a shortcrust pastry crust filled with bacon bits, cream, and eggs. It originates from the Lorraine region in France and is usually served warm or at room temperature. Quiche Lorraine is a tasty and easy-to-make dish, perfect for picnics, lunches, or casual dinners.

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LA BOUILLABAISSE

(Bouillabaisse)

Bouillabaisse is a fish soup originating from the region of Marseille in France, which is often prepared with several types of fish and seafood such as red mullet, monkfish, mussels, and clams. It is flavored with saffron, garlic, and Provençal herbs, and served with croutons and rouille, a garlic and olive oil sauce. 

Escargots

SANAILS PARSLEY BUTTER

(Escargots aux Beurre persillé)

Escargots in garlic and parsley butter is a traditional French dish that consists of snails cooked in butter with garlic and parsley. The snails are typically served in their shells and accompanied by grilled bread. This dish is often considered a gourmet specialty and is popular in French restaurants.

Image de Michael Pointner

BEEF FONDUE

(Fondue Bourguignonne)

La fondue bourguignonne is a classic French dish that originated in the Burgundy region. It is a type of meat fondue in which small pieces of beef or other meats are cooked in hot oil or fat at the table.

The dish is typically served with a variety of dipping sauces, such as mustard, horseradish, and garlic mayonnaise. It is often accompanied by french fries, vegetables, and a selection of breads.

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Sauerkraut

(Choucroute)

Sauerkraut is a traditional Alsatian dish made with fermented cabbage and meat. The cabbage is finely shredded, salted, and left to ferment for several weeks, then cooked with potatoes, sausages, pork, bacon, and sometimes other ingredients such as juniper berries, carrots, or onions. Sauerkraut is typically served with mustard, horseradish, Alsatian white wine, and beer.

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Coquilles Saint-Jacques 

(Coquilles Saint-Jacques )

Coquilles Saint-Jacques (or Saint Jacques scallops in English) is a classic French dish made with scallops that are typically harvested from the waters surrounding the northwestern coast of France.

Coquilles Saint-Jacques is a popular dish in French cuisine and is often served as a starter or main course in fine dining restaurants. The dish is known for its delicate flavors and luxurious texture, and is considered a treat by many seafood lovers.

Traditional French Pate en croute with goose meat and liver offered with quince cheese as

Pâté en croûte

(Pâté en croûte)

Pâté en croûte is a traditional French dish consisting of a meat filling, usually made with pork, that is encased in a pastry crust. The filling may also include other ingredients such as chicken, veal, or game meats, as well as vegetables, herbs, and spices.

The crust of the pâté en croûte is typically made with a rich, flaky pastry dough that is shaped into a rectangular or round loaf. The meat filling is then added, and the pastry is sealed and baked until golden brown.

Pâté en croûte is a popular dish in French cuisine, often served as an appetizer or as part of a charcuterie platter. It can also be enjoyed as a main course or as a snack.

ready to eat - roasted heart, kidneys and liver from a red deer calf with potatoes, sauce

veal kidneys

(Rognons de veau)

Rognons de veau, also known as veal kidneys in English, are a delicacy in French cuisine. They are a rich and flavorful cut of meat that is known for its tender texture and distinctive taste.

To prepare rognons de veau, the kidneys are first cleaned and soaked in cold water to remove any impurities. They are then sliced and sautéed in butter or oil until they are cooked to the desired level of doneness. The dish is often served with a rich sauce, such as a red wine sauce or a mustard cream sauce.

Rognons de veau is a popular dish in French cuisine and is often served as a main course in fine dining restaurants. It is a delicacy that is enjoyed by many food enthusiasts around the world.

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chicken cooked in a creamy

(Poulet à la crème)

Poulet à la crème is a classic French dish that consists of chicken cooked in a creamy sauce. The dish typically includes chicken breasts that are sautéed in butter and then simmered in a sauce made from cream, white wine, and chicken broth.

Poulet à la crème is a comforting and satisfying dish that is perfect for a cozy family dinner or a special occasion. It is known for its rich and creamy sauce, which pairs perfectly with the tender and juicy chicken breasts. It is a classic French dish that is loved by many around the world and is a must-try for anyone interested in exploring the flavors of French cuisine.

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Fougasse

(Fougasse)

Fougasse is a traditional French bread that is similar to Italian focaccia. The bread is known for its flat and rustic appearance, and is often flavored with herbs and other ingredients such as olives, cheese, or garlic.

The bread is then baked in the oven until it is golden brown and crispy on the outside, and soft and chewy on the inside. Fougasse can be served as a side dish to a meal, or as a snack with cheese or charcuterie.

Fougasse is a popular bread in French cuisine, and is often enjoyed at picnics or outdoor gatherings. Its rustic appearance and unique flavors make it a versatile and delicious addition to any meal.

Tournedos Rossini. Foie gras, Black Angus beef tenderloin, white asparagus, red wine sauce

Tournedos Rossini

(Tournedos Rossini)

Tournedos Rossini is a classic French dish that consists of a beef tournedos (filet mignon) that is pan-seared and served on a crouton with foie gras and a rich Madeira sauce. The dish is named after the famous Italian composer Gioachino Rossini, who was a lover of fine cuisine.

The tournedos is typically served on a crouton or a slice of toasted bread, and the sauce is poured over the top. The dish is often accompanied by a side of potatoes or vegetables and a glass of red wine.

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