Traditional French dishes: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

France has long been famous not only for its architectural sights, but also for its culinary delights. The basis of the local cuisine is vegetables, fish, seafood, poultry, cheeses, sauces, herbs and dried aromatic herbs. In today's publication, the most popular recipes for French dishes will be presented to your attention.

Cheese omelette

This dish is most often served for breakfast by local housewives. For its preparation you will need:

• 3 selected chicken eggs.
• 50g hard cheese.
• 1 tsp cow's milk.
• S alt, butter and pepper.

This French cuisine dish is prepared in just a few minutes. The eggs are combined with milk, s alted, peppered and beaten vigorously with a whisk. The resulting mixture is poured into a frying pan with melted butter and fried over low heat. Shortly before turning off the stove, sprinkle the omelet with grated cheese. After that, it is folded in half and insisted under the lid.

Pork chop with cream sauce

Thistender and very fragrant meat goes well with mashed potatoes and will be a good option for a family dinner. To prepare one serving of a gourmet French dish, you will need:

• Pork chop.
• 50ml cream.
• ½ onion.
• 2 tbsp. l. apple cider vinegar.
• S alt, olive oil, sage leaves, herbs and spices.

You need to start the process with the preparation of the main ingredient. A washed and dried piece of pork is rubbed with s alt and spices, and then fried in a greased stewpan. Six minutes later, browned onions, apple cider vinegar, sage, chopped herbs and cream are added there. All this is stewed in an open bowl until the meat is fully cooked.

Croissants with chocolate

This national French dish has a very long history. It was invented in the 70s of the XVIII century and has since become an integral part of the traditional breakfast. To make this pastry you will need:

• 500g yeast puff pastry.
• Selected chicken egg.
• 20g sugar.
• 20g margarine.
• Milk chocolate bar.

The thinly rolled dough is cut into triangles. Small pieces of chocolate are placed at the base of each of them. The resulting blanks are folded into bagels, laid out in an oiled baking sheet and smeared with a beaten sweetened egg. Croissants are baked at standard temperature for about half an hour.

Quish

This is a very popular Frenchthe dish, the name of which many of you have repeatedly heard, is an open pie with a fragrant cheese filling. To prepare it you will need:

• 175 g wheat flour.
• 75g butter.
• 250g cheddar.
• 5 selected chicken eggs.
• 200g bacon.
• 4 ripe tomatoes.
• 200 ml cream.
• 100 ml cow's milk.
• 2 tbsp. l. filtered water.
• S alt, thyme and black pepper.

S alted flour is combined with butter and very cold water. Everything is intensively kneaded, wrapped in a film and cleaned in the freezer. After half an hour, the finished dough is rolled out in a thin layer and distributed along the bottom of the greased form. Pour dry beans on top and send it all to the oven. After twenty-five minutes, the cake is freed from beans, sprinkled with grated cheese, covered with tomato slices and bacon pieces. At the final stage, the future quiche is poured with a mixture of eggs, s alted cream, milk, black pepper and thyme. Cook the cake at 160 degrees for about forty minutes.

Onion soup

Gourmet dining lovers will surely appreciate this French recipe. A photo of onion soup will be available a little later, but now we will find out what components are included in its composition. For its preparation you will need:

• 350g Gruyère.
• 6 large onions.
• 1.5L beef broth.
• Fresh baguette.
• 1 tbsp l. flour.
• 5g butter.
• S alt.

The butter is melted in a hot deep frying pan and thinly sliced onions are sautéed in it. After some time, flour is added to it and stewed for another three minutes. Then all this is poured with broth, brought to a boil, s alted, peppered and simmered over low heat. The finished soup is poured into bowls, at the bottom of which there are pieces of baguette sprinkled with grated Gruyère cheese.

Ratatouille

This interesting French dish, the photo of which will be presented below, was once considered peasant food. Over time, it has gained popularity among we althy gourmets and is now served in the best restaurants in the country. To create it you will need:

• 2 bell peppers (yellow and red).
• Zucchini.
• Eggplant.
• 4 garlic cloves.
• ½ bulbs.
• 200g tomato paste.
• S alt, olive oil and thyme.

The bottom of a heat-resistant form is covered with parchment and smeared with tomato paste. Top it with chopped onion and crushed garlic. All this is sprinkled with olive oil and covered with a layer of chopped vegetables. The future ratatouille is s alted, sprinkled with thyme, wrapped in foil and baked at 190 degrees for about forty minutes.

Rooster in wine

This French cuisine recipe is in great demand among lovers of tender poultry meat. To repeat it at home, you will need:

• Rooster.
• A bottle of dry red wine.
• 3 medium onions.
• 200gcelery.
• 300g carrots.
• 50g butter.
• A head of garlic.
• S alt, rosemary, thyme and olive oil.

Carrots, celery and onions are spread on a greased baking sheet and baked at a moderate temperature. After a quarter of an hour, the vegetables are sent to a deep bowl, in which there are already pieces of rooster, fried in a mixture of butter and olive oils. Crushed garlic, aromatic herbs, s alt and wine are also added there. All this is stewed over medium heat, and after half an hour they are sent to the oven and baked at 100 degrees for about forty minutes.

Liver plow

This delicious French dish has a pleasant aroma and tender texture. It can be spread on toast or used as a filling for tartlets. To make this pâté you will need:

• 500g chicken liver.
• Small onion.
• 100 ml heavy cream.
• Dry white wine.
• 50g butter.
• Chive of garlic.
• S alt, olive oil and spices.

Onions and garlic are sauteed in a greased frying pan. After a couple of minutes, they add the washed and dried liver to them and continue to fry over moderate heat. After some time, all this is s alted, seasoned with spices, poured with wine and cream. In just five minutes, the pan is removed from the stove, and its contents are processed with a blender, laid out in a special form, covered with melted butter and placed in the refrigerator.

Dauphinoise potatoes

This is a French dish with an unusual nameis an ordinary casserole, consisting of simple and easily accessible ingredients. For its preparation you will need:

• 1kg low starch potatoes.
• 300 ml cream.
• 300 ml cow's milk.
• 1 tsp mustard.
• 30g butter.
• Chive, s alt, herbs and ground nutmeg.

The peeled potatoes are washed and cut into slices about four millimeters thick. Then it is laid out in a saucepan, s alted, supplemented with nutmeg and mustard, poured with milk and cream and boiled for no longer than seven minutes from the moment of boiling. After the indicated time has elapsed, the contents of the saucepan are placed in a deep form, rubbed with garlic and oiled, and baked at a moderate temperature until an appetizing crust appears. The finished dish is decorated with fresh herbs, and only then served.

Provencal tuna

The recipe for this French dish is sure to add to the personal collection of those who cannot imagine a full meal without fish. To repeat it in your own kitchen, you will need:

• 4 tuna steaks.
• Small red onion.
• Zucchini.
• 2 sweet peppers (preferably yellow and red).
• 3 large tomatoes.
• Lemon.
• 4 garlic cloves.
• ½ cup black olives.
• S alt, olive oil, thyme, basil and rosemary.

Onions and garlic are sautéed in a greased frying pan. As soon as they become transparent, pepper is added to them,zucchini, tomatoes, olives, thyme and rosemary. All this is brought to a boil, stewed for several minutes, and then spread in a greased form. Washed and seasoned fish steaks and lemon slices are placed on top. Provence tuna is baked at 200 degrees. Sprinkle with chopped basil before serving.

Beef Burgundy

According to the technology described below, very juicy and tender meat is obtained, stewed in wine with the addition of spices and mushrooms. It goes well with mashed potatoes and will allow you to add variety to your family's usual menu. To prepare it you will need:

• 900g beef brisket.
• 150g bacon.
• 10 shallots.
• 300ml filtered water.
• 2 glasses of dry red wine.
• 10 peppercorns.
• 7 mushrooms.
• 2 garlic cloves.
• 3 laurels.
• 3 cloves.
• 2 tbsp. l. flour.
• S alt, olive oil, tomato paste, sugar, rosemary, thyme and parsley.

Pre-washed and dried meat is cut into five-centimeter cubes, rolled in flour and fried in a greased frying pan. As soon as it is browned, it is transferred to a clean plate, and bacon, chopped onions and crushed garlic are sent to the vacant place. After a few minutes, the beef is returned to the vegetables. Tomato paste, rosemary, thyme, parsley, a pinch of sugar, cloves, peppercorns and bay leaves are also added there. All this is poured with wine and water, covered with a lid and sent for three hours in the oven, heated to 150degrees. Thirty minutes before the end of the process, the beef is supplemented with champignons and slightly s alted. Serve the finished dish with vegetable salad, dumplings or toasted toast.

Clafoutis

This is one of the most popular French berry desserts. To prepare it you will need:

• 150 g sugar.
• 4 selected chicken eggs.
• 50 g hazelnuts or almonds.
• 10 ml cow's milk.
• 100 ml heavy cream.
• 2 tbsp. l. flour.
• 350g frozen blueberries, cherries or cherries.
• S alt and soft butter.

Sprinkle the greased form lightly with flour and cover with thawed berries. On top spread the dough made from beaten eggs, sugar, s alt, flour, ground nuts, cream and milk. Bake dessert at standard temperature until lightly browned. It is served both warm and cold.