French cooking
Recipes from France from the countryside to your table
From Brittany's butter to Provence's olive oil, every region has its signature dishes. Bistro classics, Sunday-morning pastries, grandma-style desserts: all our French recipes, explained step by step.
- 186 recipes
- 49 recipes in 30 min or less
- 58 specialties on the map
A Tour de France of flavors
Every region has its specialty. Pick a stop on the map.
Northern FranceMoules FritesThe dish of Lille's braderie flea market, which the region shares with Belgium.
Pays d'AugeNormandy-Style ChickenCream, apples, cider or calvados: the cuisine of the Pays d'Auge, in Normandy.
Saint-Germain-en-LayeTraditional Homemade Béarnaise SauceInvented in 1836 at the Pavillon Henri IV in Saint-Germain-en-Laye; its name pays tribute to Henri IV, born in Pau, in Béarn.
LorraineAir Fryer Quiche LorraineThe ancestor of the quiche is the kuchen, the Lorrainers' cream tart; the original recipe contains no cheese.Paris12 recipes
Homemade BaguetteThe artisanal know-how of the baguette has been on UNESCO's Intangible Cultural Heritage list since 2022.
Croque MonsieurOne of the first croque-monsieurs is said to have been served in 1910 in a café on the boulevard des Capucines in Paris.
Croque MadameThe croque monsieur was born in a Parisian café at the start of the 20th century; the croque madame adds a fried egg.
Paris-BrestA ring of choux pastry created in 1910 as a tribute to the Paris-Brest cycling race.
Pear Bourdaloue TartBorn around 1850 at a pastry shop on rue Bourdaloue in Paris: poached pears and almond cream.
Rainbow MacaronsThe filled macaron as we know it became popular in Paris in the 20th century, notably at Ladurée.
Crispy Homemade Baguettes in the ThermomixThe artisanal know-how of the baguette has been on UNESCO's Intangible Cultural Heritage list since 2022.
Decorated Halloween MacaronsThe modern Parisian macaron, with two shells filled with cream, was popularized in the early twentieth century in the capital's tea rooms.
Crispy Air Fryer Croque-MonsieurThe croque-monsieur was born in a Parisian café in the early 20th century.
Traditional Veal BlanquetteBorn in the Middle Ages in the kitchens of Île-de-France, this recipe traditionally made use of leftover poached veal roast.
Individual Caramel Saint-HonoréCreated around 1847 in Paris by the pastry chef Chiboust, on rue Saint-Honoré; it is named after the patron saint of bakers.
Traditional French Onion Soup GratinéeIt was served in the early morning at Les Halles in Paris, to market vendors and night owls alike.
Commercy4 recipes
Soft MadeleinesThe madeleine is the specialty of Commercy, in Lorraine: King Stanislas, Duke of Lorraine, is said to have made it known at Versailles.
Chocolate MadeleinesThe madeleine was born in Lorraine, in Commercy; here, in a chocolate version.
Soft Thermomix MadeleinesThe madeleine is the specialty of Commercy, in Lorraine: King Stanislas, Duke of Lorraine, is said to have made it known at Versailles.
Molten Chocolate Mummy MadeleinesThe madeleine was born in Lorraine, in Commercy; here, dressed up as a mummy.
LorraineQuiche LorraineThe real one is made with eggs, cream and lardons.Bay of Saint-Brieuc3 recipes
Baked Scallops au GratinThe Bay of Saint-Brieuc, in Brittany, is renowned for its scallops, fished from October to spring.
Air Fryer Scallops au GratinThe Bay of Saint-Brieuc, in Brittany, is renowned for its scallops, harvested from October to spring.
Scallop Carpaccio with CitrusThe Bay of Saint-Brieuc, in Brittany, is renowned for its scallops, fished from October to spring.
Alsace3 recipes
FlammekuecheTarte flambée: thin dough, cream, onions, and bacon.
Roast Goose Leg with Red CabbageThis roast poultry dish served with red cabbage and dumplings is traditionally served in Alsace for festive meals.
Christmas Gingerbread CookiesTraditionally made during Advent, these little spiced cookies are part of the famous Alsatian bredele.
BrittanySavory Buckwheat Crêpe with Egg, Bacon and Crème FraîcheThe buckwheat galette is the specialty of Brittany, where it is eaten with an egg, ham and cheese.
BrittanyKouign AmannThe butter cake from Douarnenez: dough, butter, sugar, and nothing else.Lamotte-Beuvron4 recipes
Tarte TatinAn apple tart baked upside down, born at the Tatin sisters' hotel in Lamotte-Beuvron.
Apricot Tarte TatinThe tarte Tatin was born at the Tatin sisters' hotel in Lamotte-Beuvron; here, in an apricot version.
Plum Tarte TatinTarte Tatin was born at the Tatin sisters' hotel in Lamotte-Beuvron; here, in a plum version.
Caramelized Onion Tarte TatinThe tarte Tatin was born at the Tatin sisters' hotel in Lamotte-Beuvron; here, in a savory version.
BurgundyCoq au VinThe rooster slowly simmered in red wine.
NantesPetit Beurre Butter CookiesThe petit-beurre was born in Nantes in 1886, at Lefèvre-Utile: its 52 teeth recall the 52 weeks of the year.
LimousinCherry ClafoutisThe cherry pits are left in there: they flavor the batter.
SavoieCrozets Gratin with Leeks, Cheese and BaconCrozets are small square pasta from Savoie.
GrenobleGratin DauphinoisPotatoes and cream baked in the oven: the gratin comes from the Dauphiné, and tradition says it has no cheese.
BordeauxTraditional Cannelés de BordeauxCaramelized outside, tender inside, flavored with rum and vanilla.
MontélimarHomemade NougatMontélimar is the nougat capital: almonds, honey, sugar and egg whites.
Southwest FranceFoie Gras on Country BreadThe Southwest is France's leading region for duck foie gras production.Apt2 recipes
NîmesSalt Cod BrandadeCod, olive oil and garlic, whipped into a creamy purée.
ValensoleLavender LemonadeThe Valensole plateau, in Provence, is famous for its lavender fields.
MentonLime Meringue TartA symbol of the French Riviera and its citrus fruits, the lemon tart is traditionally made there on a crisp crust filled with a tangy cream.
AuchDuck Breast with Figs and ShallotsDuck magret owes its popularity to chef André Daguin, in Auch, in the Gers.
ToulouseAir Fryer Chicken and Sausage CassouletWhite beans and slow-simmered meats: cassoulet is the specialty of Languedoc, between Castelnaudary, Toulouse and Carcassonne.
BayonneBasque-Style Chicken in the Air FryerBell peppers, tomatoes, onions and Espelette pepper: "Basque-style" chicken simmers in its sauce.
ProvenceOlive TapenadeOlives, capers, and anchovies: its name comes from tapeno, the Provençal word for caper.
CastelnaudaryChicken and Sausage CassouletWhite beans and meats slowly simmered in an earthenware cassole.
Basque CountryChicken BasquaiseBell peppers, tomatoes and Espelette pepper.
Reader favorites
The most-cooked French recipes on CookinBreak.
Today's menu
- StarterQuiche Lorraine
- MainChicken and Sausage Cassoulet
- Dessert
Chocolate Truffles
Straight from the bakery
Croissants, pains au chocolat, baguettes: Sunday breakfast, homemade.
The French pantry
The ingredients that show up most in our French recipes.
ButterIn 89 recipesThe foundation of sauces, pastries and croissants.
Crème fraîcheIn 18 recipesThick and slightly tangy, it binds sauces and gratins.
ShallotIn 5 recipesMilder than onion, it flavors sauces and vinaigrettes.
ThymeIn 22 recipesThe herb of stews and roasts.
Herbes de ProvenceIn 5 recipesThyme, rosemary, savory, oregano: the scent of the South.
White wineIn 12 recipesFor deglazing, and for simmering mussels or poultry.
Puff pastryIn 24 recipesQuiches, tarts, king cakes: you'll find it everywhere.
LardonsIn 7 recipesIn quiche, tartiflette and flammekueche.
GruyèreIn 5 recipesThe cheese of gratins and croque-monsieurs.
ReblochonIn 2 recipesThe Savoy cheese in tartiflette.
Bistro desserts
Crème brûlée, chocolate mousse, éclairs: the French way to end a meal.
Did you know?
On UNESCO's list
The “gastronomic meal of the French” has been on UNESCO's list of intangible cultural heritage since 2010: aperitif, starter, main, cheese and dessert.
The baguette too
The craft and culture of the baguette joined the same list in 2022.
A pastry… from Vienna
The croissant comes from the Austrian kipferl, made popular in Paris around 1840 by a Viennese bakery.
Quick and delicious
Classics ready in 30 minutes or less, for busy weeknights.
All our French recipes
186 recipes, most loved first.
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Your questions
What are the most famous French dishes?
Coq au vin, cassoulet, quiche Lorraine, ratatouille, tarte Tatin, crème brûlée and croissants are a great place to start.
Which French recipes are good for beginners?
Croque-monsieur, quiche Lorraine, crêpes or chocolate mousse: easy recipes, ready in under an hour, with everyday ingredients.
How do you put together a French-style meal?
A starter, a main, then dessert, with a cheese course before dessert on special occasions. The menu on this page draws one at random from our best-loved recipes.
Are there air fryer or Thermomix versions?
Yes: several French classics on CookinBreak have an air fryer, Thermomix or Monsieur Cuisine version, from roast chicken to quiche Lorraine and madeleines.