From soup to roast, stew, crêpes and more, we explore classic French cooking and regional favorites.
THE NUMBER OF FRENCH-INSPIRED RECIPES I’ve shared here impresses (surprises? frightens?) even me. And they are all of a particular sort—not the haute cuisine of gourmet restaurants and luxury hotels, but the everyday dishes cooked at home that illustrate, for me, the French understanding—and love—of food. Simply cooked, usually with a handful of perfectly chosen ingredients perfectly prepared. Here are some of my favorites.
Watercress Vichyssoise
Let’s start with soup, a refreshingly chilled one made with leeks, potatoes, watercress and not much else. I was inspired to make the lovely soup above by the writings of another Francophile, Anthony Bourdain.
Coq au Reisling
This is an Alsatian take on classic coq au vin. Coq au Riesling combines chicken, lardons, shallots, mushrooms and dry Riesling wine in a braise that’s even better the next day.
Tarragon Mustard Sauce with Pork Medallions
What is it about French cooks and mustard that always ends in deliciousness? Cream, tarragon, wine and mustard add up to a sauce that brings a delicate finish to pan-seared pork medallions.
Fresh Spinach and Bacon Quiche
This simple, classic quiche uses fresh spinach instead of frozen for a bigger flavor. And making it served up major memories of a wonderful lunch in Paris with Marion.
Crêpes with Poulet aux Champignons Filling
To us, savory crêpes are another quintessentially French dish. Marion and I watched a Paris street vendor make some for us; then we carefully ate them walking down the street on our way to our next stop. These are made with a satisfying chicken in mushrooms filling.
Shrimp Rougail
Another, more recent aspect of “typically French” food in Paris is the influence of the many cultures that have been drawn to the city. Based on a recipe from The Ethnic Paris Cookbook, this flavorful, fiery shrimp dish originated on tiny islands in the Indian Ocean.
Lamb Navarin (Navarin d’Agneau)
We came across this dish not in a cookbook, but in a novel. Lamb Navarin combines lamb, peas, carrots, new potatoes and turnips for a spring stew that is hearty, but lighter tasting than beef stew.
Layered Pot Roast with Anchovies, Capers and Garlic
Hearty pot roast gets big flavor thanks to capers, onions, garlic and anchovies in this simple Provençal dish from the South of France.
Chicken with Vinegar Shallot Sauce
Sampling another regional cuisine, leave it to the French to tame the sharp bite of vinegar with lots of butter, shallots, garlic and tarragon in this classic Lyonnaise dish.
Rosemary Apricots
And finally, dessert. Once again, a handful of ingredients, perfectly prepared—rosemary, apricots, sugar and water come together quickly in a very simple, very French dessert.
Such a great collection of recipes! Love the color of that soup, and pork medallions make a frequent appearance on our table. We’re much more interested in bistro fare these days than haute cuisine. We don’t eat as many courses as we once did, and just prefer less fuss when it comes to food preparation. Everything you’re suggesting would be perfect for us!
Now I’m drooling and ready for a trip to Paris.
My granddaughter will be going to grad school at the University of Edinburgh this fall.
More than likely my daughter will visit her there for Christmas as she did when Ash spent her sophomore year of college in the Netherlands.
Depending on travel restrictions by then, they will more than likely head to Paris the day after Christmas again.
Any country they go to, they try to find the restaurants and cafes where the locals eat for just such fare as this.
Thank goodness for the vaccines!
As always, thank you for the recipes, the beautiful photographs and your storytelling, Terry.
Coincidence: I went to a farmer’s market yesterday, and the crepe-making stall reminded me it has been far too long since I made them… today, your delicious recipe shows up!