Aubergines à la Bonifacienne
Tender aubergines, fragrant basil and plenty of cheese make this Bonifacio speciality a generous meal.
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Bisque de Crevettes
Roasted prawn shells give this bisque its deep shellfish flavour, while tomato, carrot and a splash of Cognac build sweetness and warmth beneath the cream.
Blanquette de Veau
Lemon lifts the richness of this gentle veal stew, with a little nutmeg warming its pale cream sauce.
Boles de Picolat
Beef and pork meatballs simmer in a tomato sauce scented with cinnamon and piment d'Espelette.
Boudin Noir aux Pommes
Rich black pudding, golden onions and sharp Granny Smith apples make a generous sweet-and-savoury plate.
Bouillabaisse
Tom Aikens’s bouillabaisse brings pieces of fish and mussels to the table in a smooth, saffron-scented broth.
Carré d’Agneau aux Cèpes et Bolets
Fresh cèpes bring their earthy flavour to a browned rack of lamb, with small potatoes tucked into the same casserole.
Cassoulet
Creamy white beans surround duck or goose confit, Toulouse sausage and browned pork beneath a deep golden crust.
Chicken Livers in Mushroom Port Sauce
Jacques Pépin turns chicken livers into a full-flavoured supper with mushrooms, port and dried cranberries.
Chou Farci
Cut into this whole stuffed cabbage and the layers open around a savoury pork filling scented with sage and nutmeg.
Clafoutis aux Cerises
Black cherries fill a tender, custardy batter in this simple Limousin dessert.
Confit de Canard
Golden, crackling skin gives way to soft duck scented with garlic, fresh herbs and whole spices.
Côtelettes d’Agneau à la Provençale
Tomato juices mingle with browned lamb in this quick Provençal pan supper.
Côtelettes d’Agneau Champvallon
Browned lamb chops bake beneath thinly sliced potatoes with onions, garlic and thyme.
Côtes de Porc Sauce Charcutière
Golden pork chops meet a sharp, buttery sauce of shallots, white wine, mustard and cornichons.
Croque Monsieur
Toasted sourdough, smoked ham and melting Gruyère give this croque monsieur a generous crunch and a soft, savoury centre.
Épaule d’Agneau Rôtie Lentement
Rosemary, sage and garlic give this slow-roasted lamb shoulder a fragrant crust and a panful of savoury juices.
Far Breton
An amber top gives way to thick, tender custard and pockets of soft, dark prune.
Fiadone
Lemon zest scents a tender cake of fresh brocciu, with little pieces of cheese giving texture beneath its lightly bronzed top.
Ficelle Picarde
A golden Emmental topping covers these soft crêpes filled with ham, mushrooms and buttery shallots.
Filet Mignon de Porc à la Moutarde
Tender pork medallions meet a thick cream sauce with the clean bite of Dijon mustard.
Flamiche aux Poireaux
Soft, buttery leeks fill a short pastry case, bound with crème fraîche and eggs and warmed with freshly grated nutmeg.
Foie à la Sauce au Citron Vert
Sweet onions and a deep port-and-vermouth sauce give calf's liver a generous setting, with lime bringing a sharp, fragrant lift.
Foie de Veau à la Lyonnaise
Sweet onions softened in butter accompany quickly sautéed calf’s liver.
Fricassée de Volaille à l’Ancienne
The mushroom sauce is the reason to put this fricassée on the table.
Galette Bretonne Complète
A thin buckwheat galette brings a nutty, toasted flavour to the classic ham, cheese and egg filling.
Garbure
Garbure is a soup for a proper appetite: white beans, cabbage and winter vegetables in a broth flavoured with Bayonne ham and duck confit.
Gâteau Basque
Vanilla and orange perfume the smooth pastry cream inside Steve Groves's gâteau basque.
Gigot d’Agneau à l’Ail et aux Anchois
Garlic, anchovy and rosemary tucked into a leg of lamb season the meat as it roasts.
Gigot d’Agneau à la Boulangère
Potatoes bake in lamb stock and roasting juices beneath a garlic-and-rosemary leg of lamb, becoming soft and savoury under a golden top.
Gigot de Sept Heures
Known as gigot à la cuillère, this French classic cooks until the lamb is tender enough to serve with a spoon.
Gratin Dauphinois
Soft layers of potato lie beneath a golden top, with cream, garlic and nutmeg running through the dish.
Hachis Parmentier
Break through the golden Gruyère topping and there is tender shredded beef beneath, coated in a rich red-wine sauce.
Jarret de veau braisé
Bone-in veal shank turns tender in a gentle tomato and white-wine braise, with marrow enriching the sauce.
Moules Marinières
Plump mussels open in a fragrant pot of white wine, butter and softened onion, releasing their own briny juices into the broth.
Navarin d’Agneau
Browned lamb shoulder cooks slowly with tomatoes, garlic and garden vegetables, making a rich sauce scented with rosemary and thyme.
Pâté de foies de volaille
Smooth chicken liver pâté, rich with butter and fragrant with Cognac, makes a generous spread for crisp baguette toast.
Pork Loin Tournedos with Cream and Calvados
Jacques Pépin serves browned pork loin chops with plump prunes and a generous coating of Calvados cream.
Pot-au-Feu
Pot-au-feu gives you tender beef, sweet winter vegetables and a broth that deserves as much attention as the meat.
Potage Parmentier
Sweet leeks softened in garlic butter give this potato soup its gentle, savoury flavour.
Potage Saint-Germain
Bacon, leek and carrot give this creamy split-pea soup a rounded, savoury sweetness.
Poulet à l’Estragon
Chicken thighs and mushrooms simmer in a white-wine sauce that turns creamy with a final splash of cream.
Poulet à la Moutarde
Dijon mustard gives this creamy chicken its gentle heat, with white wine bringing a little sharpness to the rich sauce.
Poulet aux Morilles et au Xérès
Earthy morels and a splash of dry sherry give tender chicken breasts a rich, fragrant cream sauce.
Poulet Basquaise
Red and green peppers soften around browned chicken in Anthony Bourdain’s poulet basquaise, making a sauce as much a part of the meal as the meat.
Poulet Chasseur
Poulet Chasseur brings golden chicken and mushrooms together in a sauce made for a generous helping of mash.
Poulet Gaston Gérard
Golden Comté covers chicken in a creamy sauce sharpened with Dijon and wholegrain mustard.
Poulet Grillé aux Échalotes et Vinaigrette
Shallots, Dijon mustard and red wine vinegar give this roast chicken a lively sauce, sharpened by the dressing and enriched by the bird's own juices.
Poulet Vallée d’Auge
Cider, Calvados and buttery apples give this chicken casserole its Norman character.
Pudding diplomate
Michel Roux Jr turns bread and brioche into six little puddings rich with vanilla custard and rum-scented fruit.
Queue de bœuf braisée
A dark red-wine sauce coats tender oxtail, with smoked lardons adding savoury depth and carrots bringing sweetness to the pot.
Quiche Lorraine
A crisp shortcrust shell holds a soft, savoury custard studded with smoky bacon.
Ratatouille
Golden aubergines, courgettes and peppers settle into ripe tomatoes, olive oil and garlic, turning soft and fragrant in the oven.
Ricotta Dumplings with Red Pepper Sauce
Soft ricotta dumplings sit in a vivid red-pepper and tomato sauce, with Parmesan bringing a savoury finish and chives a fresh, oniony note.
Rillettes de Porc
Spread these rillettes thickly on a baguette and add a cornichon for a sharp bite against the rich pork.
Ris de Veau aux Morilles
Morels and a glossy cream sauce give these veal sweetbreads the richness of a special first course.
Rognons de Veau à la Moutarde
Veal kidneys meet a smooth Dijon cream sauce, with duck-fat-roasted sweet potato and green beans alongside.
Soupe à l’Oignon Gratinée
Deeply golden onions give this soup its sweetness and savoury depth, with a crisp cheese toast ready to soak up the broth.
Soupe au Fromage
Cantal melts between layers of country bread, cabbage and softened onions, with white wine lifting the rich broth.
Soupe au Pistou
Beans, garden vegetables and fine pasta make a generous soup from the south of France, substantial enough for a meal on its own.
Soupe de Lentilles Vertes du Puy au Lard
Earthy lentils and bacon give this soup its savoury depth, with carrots and onions browned in butter for sweetness.
Souris d’Agneau au Miel et au Thym
Lamb shanks cook slowly with honey, thyme and a whole head of garlic, giving you tender meat and fragrant, sweet-savoury juices.
Steak au Poivre
Pepper gives the steak its warmth; Cognac, shallot and white wine turn the browned pan juices into a sauce worth lingering over.
Steak Haché Sauce Forestière
Steak haché sauce forestière puts the mushrooms at the heart of supper: a generous panful, softened with shallot and folded into a creamy sauce.
Tarte au Citron
Raymond Blanc’s lemon tart is a dessert of contrasts: buttery, crisp pastry beneath a smooth lemon cream with a bright, sharp-sweet finish.
Tarte au Jambon et à l’Ail
Sweet roasted garlic and savoury Bayonne ham fill Pierre Koffmann's tart, their richness held in a soft custard beneath the edge of a crisp pastry shell.
Tarte aux Pommes de Maman Blanc
Buttery pastry holds overlapping apple slices, their edges caramelised and their centres soft.
Tarte Tatin aux Poireaux, Échalotes et Fromage Bleu
Caramelised shallots and leeks make a sweet, golden topping for this savoury Tatin, with crisp all-butter puff pastry underneath.
Tartiflette
Tender cubes of potato take up the flavour of smoked bacon, onion and garlic before cream coats them and Reblochon melts over the top.
Tourte aux Pommes de Terre et au Lard
Cut through the golden pastry of this Picard bisteu and there are soft layers of potato, sweet onion and smoked bacon beneath.
Truffade
Golden potatoes and fresh Cantal tomme come together in a soft, stretchy panful, scented with garlic.
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Aubergines à la Bonifacienne
Tender aubergines, fragrant basil and plenty of cheese make this Bonifacio speciality a generous meal.
Bisque de Crevettes
Roasted prawn shells give this bisque its deep shellfish flavour, while tomato, carrot and a splash of Cognac build sweetness and warmth beneath the cream.
Blanquette de Veau
Lemon lifts the richness of this gentle veal stew, with a little nutmeg warming its pale cream sauce.
Boles de Picolat
Beef and pork meatballs simmer in a tomato sauce scented with cinnamon and piment d'Espelette.
Boudin Noir aux Pommes
Rich black pudding, golden onions and sharp Granny Smith apples make a generous sweet-and-savoury plate.
Bouillabaisse
Tom Aikens’s bouillabaisse brings pieces of fish and mussels to the table in a smooth, saffron-scented broth.
Carré d’Agneau aux Cèpes et Bolets
Fresh cèpes bring their earthy flavour to a browned rack of lamb, with small potatoes tucked into the same casserole.
Cassoulet
Creamy white beans surround duck or goose confit, Toulouse sausage and browned pork beneath a deep golden crust.
Chicken Livers in Mushroom Port Sauce
Jacques Pépin turns chicken livers into a full-flavoured supper with mushrooms, port and dried cranberries.
Chou Farci
Cut into this whole stuffed cabbage and the layers open around a savoury pork filling scented with sage and nutmeg.
Clafoutis aux Cerises
Black cherries fill a tender, custardy batter in this simple Limousin dessert.
Confit de Canard
Golden, crackling skin gives way to soft duck scented with garlic, fresh herbs and whole spices.
Côtelettes d’Agneau à la Provençale
Tomato juices mingle with browned lamb in this quick Provençal pan supper.
Côtelettes d’Agneau Champvallon
Browned lamb chops bake beneath thinly sliced potatoes with onions, garlic and thyme.
Côtes de Porc Sauce Charcutière
Golden pork chops meet a sharp, buttery sauce of shallots, white wine, mustard and cornichons.
Croque Monsieur
Toasted sourdough, smoked ham and melting Gruyère give this croque monsieur a generous crunch and a soft, savoury centre.
Épaule d’Agneau Rôtie Lentement
Rosemary, sage and garlic give this slow-roasted lamb shoulder a fragrant crust and a panful of savoury juices.
Far Breton
An amber top gives way to thick, tender custard and pockets of soft, dark prune.
Fiadone
Lemon zest scents a tender cake of fresh brocciu, with little pieces of cheese giving texture beneath its lightly bronzed top.
Ficelle Picarde
A golden Emmental topping covers these soft crêpes filled with ham, mushrooms and buttery shallots.
Filet Mignon de Porc à la Moutarde
Tender pork medallions meet a thick cream sauce with the clean bite of Dijon mustard.
Flamiche aux Poireaux
Soft, buttery leeks fill a short pastry case, bound with crème fraîche and eggs and warmed with freshly grated nutmeg.
Foie à la Sauce au Citron Vert
Sweet onions and a deep port-and-vermouth sauce give calf's liver a generous setting, with lime bringing a sharp, fragrant lift.
Foie de Veau à la Lyonnaise
Sweet onions softened in butter accompany quickly sautéed calf’s liver.
Fricassée de Volaille à l’Ancienne
The mushroom sauce is the reason to put this fricassée on the table.
Galette Bretonne Complète
A thin buckwheat galette brings a nutty, toasted flavour to the classic ham, cheese and egg filling.
Garbure
Garbure is a soup for a proper appetite: white beans, cabbage and winter vegetables in a broth flavoured with Bayonne ham and duck confit.
Gâteau Basque
Vanilla and orange perfume the smooth pastry cream inside Steve Groves's gâteau basque.
Gigot d’Agneau à l’Ail et aux Anchois
Garlic, anchovy and rosemary tucked into a leg of lamb season the meat as it roasts.
Gigot d’Agneau à la Boulangère
Potatoes bake in lamb stock and roasting juices beneath a garlic-and-rosemary leg of lamb, becoming soft and savoury under a golden top.
Gigot de Sept Heures
Known as gigot à la cuillère, this French classic cooks until the lamb is tender enough to serve with a spoon.
Gratin Dauphinois
Soft layers of potato lie beneath a golden top, with cream, garlic and nutmeg running through the dish.
Hachis Parmentier
Break through the golden Gruyère topping and there is tender shredded beef beneath, coated in a rich red-wine sauce.
Jarret de veau braisé
Bone-in veal shank turns tender in a gentle tomato and white-wine braise, with marrow enriching the sauce.
Moules Marinières
Plump mussels open in a fragrant pot of white wine, butter and softened onion, releasing their own briny juices into the broth.
Navarin d’Agneau
Browned lamb shoulder cooks slowly with tomatoes, garlic and garden vegetables, making a rich sauce scented with rosemary and thyme.
Pâté de foies de volaille
Smooth chicken liver pâté, rich with butter and fragrant with Cognac, makes a generous spread for crisp baguette toast.
Pork Loin Tournedos with Cream and Calvados
Jacques Pépin serves browned pork loin chops with plump prunes and a generous coating of Calvados cream.
Pot-au-Feu
Pot-au-feu gives you tender beef, sweet winter vegetables and a broth that deserves as much attention as the meat.
Potage Parmentier
Sweet leeks softened in garlic butter give this potato soup its gentle, savoury flavour.
Potage Saint-Germain
Bacon, leek and carrot give this creamy split-pea soup a rounded, savoury sweetness.
Poulet à l’Estragon
Chicken thighs and mushrooms simmer in a white-wine sauce that turns creamy with a final splash of cream.
Poulet à la Moutarde
Dijon mustard gives this creamy chicken its gentle heat, with white wine bringing a little sharpness to the rich sauce.
Poulet aux Morilles et au Xérès
Earthy morels and a splash of dry sherry give tender chicken breasts a rich, fragrant cream sauce.
Poulet Basquaise
Red and green peppers soften around browned chicken in Anthony Bourdain’s poulet basquaise, making a sauce as much a part of the meal as the meat.
Poulet Chasseur
Poulet Chasseur brings golden chicken and mushrooms together in a sauce made for a generous helping of mash.
Poulet Gaston Gérard
Golden Comté covers chicken in a creamy sauce sharpened with Dijon and wholegrain mustard.
Poulet Grillé aux Échalotes et Vinaigrette
Shallots, Dijon mustard and red wine vinegar give this roast chicken a lively sauce, sharpened by the dressing and enriched by the bird's own juices.
Poulet Vallée d’Auge
Cider, Calvados and buttery apples give this chicken casserole its Norman character.
Pudding diplomate
Michel Roux Jr turns bread and brioche into six little puddings rich with vanilla custard and rum-scented fruit.
Queue de bœuf braisée
A dark red-wine sauce coats tender oxtail, with smoked lardons adding savoury depth and carrots bringing sweetness to the pot.
Quiche Lorraine
A crisp shortcrust shell holds a soft, savoury custard studded with smoky bacon.
Ratatouille
Golden aubergines, courgettes and peppers settle into ripe tomatoes, olive oil and garlic, turning soft and fragrant in the oven.
Ricotta Dumplings with Red Pepper Sauce
Soft ricotta dumplings sit in a vivid red-pepper and tomato sauce, with Parmesan bringing a savoury finish and chives a fresh, oniony note.
Rillettes de Porc
Spread these rillettes thickly on a baguette and add a cornichon for a sharp bite against the rich pork.
Ris de Veau aux Morilles
Morels and a glossy cream sauce give these veal sweetbreads the richness of a special first course.
Rognons de Veau à la Moutarde
Veal kidneys meet a smooth Dijon cream sauce, with duck-fat-roasted sweet potato and green beans alongside.
Soupe à l’Oignon Gratinée
Deeply golden onions give this soup its sweetness and savoury depth, with a crisp cheese toast ready to soak up the broth.
Soupe au Fromage
Cantal melts between layers of country bread, cabbage and softened onions, with white wine lifting the rich broth.
Soupe au Pistou
Beans, garden vegetables and fine pasta make a generous soup from the south of France, substantial enough for a meal on its own.
Soupe de Lentilles Vertes du Puy au Lard
Earthy lentils and bacon give this soup its savoury depth, with carrots and onions browned in butter for sweetness.
Souris d’Agneau au Miel et au Thym
Lamb shanks cook slowly with honey, thyme and a whole head of garlic, giving you tender meat and fragrant, sweet-savoury juices.
Steak au Poivre
Pepper gives the steak its warmth; Cognac, shallot and white wine turn the browned pan juices into a sauce worth lingering over.
Steak Haché Sauce Forestière
Steak haché sauce forestière puts the mushrooms at the heart of supper: a generous panful, softened with shallot and folded into a creamy sauce.
Tarte au Citron
Raymond Blanc’s lemon tart is a dessert of contrasts: buttery, crisp pastry beneath a smooth lemon cream with a bright, sharp-sweet finish.
Tarte au Jambon et à l’Ail
Sweet roasted garlic and savoury Bayonne ham fill Pierre Koffmann's tart, their richness held in a soft custard beneath the edge of a crisp pastry shell.
Tarte aux Pommes de Maman Blanc
Buttery pastry holds overlapping apple slices, their edges caramelised and their centres soft.
Tarte Tatin aux Poireaux, Échalotes et Fromage Bleu
Caramelised shallots and leeks make a sweet, golden topping for this savoury Tatin, with crisp all-butter puff pastry underneath.
Tartiflette
Tender cubes of potato take up the flavour of smoked bacon, onion and garlic before cream coats them and Reblochon melts over the top.
Tourte aux Pommes de Terre et au Lard
Cut through the golden pastry of this Picard bisteu and there are soft layers of potato, sweet onion and smoked bacon beneath.
Truffade
Golden potatoes and fresh Cantal tomme come together in a soft, stretchy panful, scented with garlic.