5 Classic French Recipes

When I think of France, I instantly think of food—the buttery croissants that flake all over and leave your fingertips greasy, the sweet and seedy jams made from ripe summer strawberries, dinners that last hours, and simple dishes that create a symphony in your mind and soul.

I have spent six months in France, starting my journey in the north and continuing in a clockwise pattern. It's said that if you follow this route in France, every region will make a recipe. In order to truly understand the food and dishes of France, one must first understand the regions in France.

Credit: Nancy Nikko French Food Map

Crêpes & Galettes

Lets start our food journey in the northwest part of France in the region of Britany the home to Crêpes and galettes

Crêpes

are thin “pancakes” made from wheat flour, traditionally served sweet. Initially, they were a luxury food reserved for special occasions due to the cost of wheat flour. Over time, they became a popular street food and are now enjoyed with a variety of fillings, from simple sugar and lemon juice to elaborate combinations of fruits, chocolate, and whipped cream

Galettes

Personally Galettes are my favorite. They are made from buckwheat flour, giving them a darker color and a nutty flavor. Traditionally served savory, they are often filled with ham, cheese, and eggs.

I have created recipe cards for all the dishes from my travels, they can easily be saved or pinned to Pinterest for later. Enjoy!

Boeuf Bourguignon

Now lets head over to the northeastern part of France to the region of Burgundy the home some of the best wine in the world and of course Boeuf Bourguignon.

As a vegetarian, I typically refrain from indulging in meat-based dishes, but the historical and culinary significance of Boeuf Bourguignon compelled me to make an exception. A mere spoonful was enough to truly experience the essence of this iconic French dish.

Originating from the Burgundy region, famed for its exceptional wines, Boeuf Bourguignon has a storied past that dates back to the Middle Ages. It began as a humble peasant dish, where the method of slow-cooking tough cuts of meat in wine rendered them tender and infused with deep, complex flavors. Over the centuries, this hearty preparation evolved into a celebrated staple of French cuisine, revered for its rich and robust taste.

Tasting Boeuf Bourguignon is like savoring a piece of culinary history, a testament to the timeless art of French cooking.

FONDUE

Now, let's venture to the eastern part of France, where the Alps meet the border.

Fondue, a dish with roots in the Alpine regions of France and Switzerland, dates back to the 18th century. Originally a way to utilize hardened cheese and stale bread during winter, families would melt cheese with wine for a hearty meal.

In the Savoie region, the French version of fondue features cheeses like Comté, Beaufort, and Emmental, melted with white wine and garlic, sometimes finished with a splash of kirsch. Fondue became a global sensation in the 1960s, loved for its interactive and social nature.

Today, fondue stands as a cherished Alpine tradition, celebrated for its simplicity, versatility, and communal joy. I now will always dream of this every winter.

Soupe au Pistou

Now, let's travel to the sun-soaked region of Provence in southern France, where the fields are abundant with fresh produce

Soupe au Pistou, a traditional Provencal vegetable soup, has its roots deeply embedded in this agricultural heartland. Originating as a way to celebrate the region's bounty, it combines tomatoes, zucchini, beans, and potatoes into a vibrant, hearty dish.

The star of the soup is "pistou," a fragrant blend of basil, garlic, and olive oil, similar to Italian pesto, which is stirred in just before serving. This simple yet flavorful paste encapsulates the essence of Provencal cuisine, emphasizing fresh, seasonal ingredients.

In Provence, they lovingly refer to Soupe au Pistou as "summer in a bowl," a testament to its bright, fresh flavors. It remains a beloved tradition, cherished for its simplicity and the communal joy of sharing a hearty meal. Every spoonful transports you to the sunny fields of southern France, a dream I hold dear every summer.

If you're seeking more cooking inspiration, be sure to check out the movie The Taste of Everything and read the book Mastering the Art of French Eating. These resources offer a deeper dive into the world of French cuisine, providing insights and recipes that capture the essence of France's culinary traditions.

Book Recommendation

When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Light is turned upside down.

So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city.  Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths.

The Taste of Things Movie

The “Pot-au-Feu" is a captivating film set in 19th-century France, where culinary arts and romance intertwine. The story follows the relationship between a gourmet chef and her employer, a gourmet critic. Through sumptuous visuals and exquisite cooking scenes, the film explores themes of passion, tradition, and the transformative power of food. As their bond deepens over the preparation of the classic French stew, Pot-au-Feu, the movie beautifully showcases the emotional and cultural significance of shared meals.