Classic french recipes

Typical Parisian breakfast is a piece of baguette or small roll, croissant, brioche or fruit bun, jam or butter. Sweet pastries are called viennoiseries, as it was wrongly assumed that they came from Vienna. They are Parisian inventions for which puff or choux (cream or custard puff) pastry and great quantity of butter are used. They are bought fresh every day and hardly anyone thinks of baking them themselves.

However, the most popular is the croissant. Although the croissant has a french name it originates from Hungary. The name means ”crescent moon” and has its own history.
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Tagged as: Appetizers, French traditions, Ingredients

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Original french name: Tajine de poulet aux pruneaux
Place of origin: Toulousain, Quercy, Aveyron & Auvergne

French culinary is famous for broad range of chicken dishes. Some of them can be served daily for a usual dinner. However, there are a number of chicken meals that are made for really special occasions. The way chicken dishes are cooked in France looks very sophisticated but actually it is not.

I would like to make this Tajine de poulet recipe tonight for a family dinner. French Tajine is a dish that includes braising chicken with prunes, honey and almonds. For this dish you need to prepare three separate dishes: braising chicken, prune sauce and almonds.

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Tagged as: Central France, Chicken, French recipes, Main course, Sauce

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Place of origin: Champaine, Lorraine and Alsace

Quiche Lorraine is highly recognised as a classic and very famous french pie that has a good balance of light creamy filling and smoked bacon.

Lorraine region in France is famous for its cream, butter and eggs, pork, cakes and preserves, fruit and fruit flavoured schnapps. The best known and most copied meal of the region is a delicious Lorraine bacon pie.

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Tagged as: Appetizers, French recipes, Ham, Northern France, Tarts

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Original France name: Potage printanier
Place of origin: Central France

Spring vegetable soup is a french classic soup which can be cooked using early grown vegetables. The main spring vegetables for this soup are baby carrots and leeks along with white turnip, potatoes, celery and parsley.

For me this creamy soup is all about simplicity. You just need to cut vegetables, cook them up, make a vegetables puree and stir the cream in. You will be amazed of how this dish is simple and extremely delicious.

This spring vegetable soup can be served for a lunch all over a year though in early spring it looks and tastes so overwhelmingly healthy and fresh.

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Tagged as: Central France, Cream, Potato, Soup, Vegetables

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Сrème fraîche (épaisse) in french means a fresh cream. Creme originally produced in Normandy, Northern French region. It is a kind of a fresh cream having thick consistence and mildly sharp flavour.

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Tagged as: Cream, Ingredients, Northern France

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Place of origin: Provence & Cote D’azur

Ratatouille is the french name of a famous Provencal stewed vegetables dish. This classic side dish is perhaps one of the most successful combinations where four the most typical Mediterranean vegetables are mixed. Authentic France ratatouille should contain tomatoes, bell peppers, eggplants and zucchini, along with garlic, a bouquet garni and sufficient amount of olive oil.

Although ratatouille is a classic recipe, variations are possible. Basil leaves can be added along or instead the bouquet garni. Purists, for example, insist on frying each type of vegetable separately in olive oil until they are coked to just the right degree. The tomatoes, garlic and bouquet garni for the sauce are also simmered separately. Some even layer different types of vegetables individually, each perfectly cooked, in a serving dish of Provencal pottery serving the tomato sauce separately.

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Tagged as: French recipes, Main course, Provence, Side dish, Tomato, Vegetables, Zucchini

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