French Cuisine

About French Cuisine

There are many dishes that are considered part of French national cuisine today. A meal often consists of three courses, hors d'oevre or entrée (introductory course, sometimes soup), plat principal (main course), fromage (cheese course) or dessert, sometimes with a salad offered before the cheese or dessert. For more information, including photos of typical French dishes, see "Wikipedia French Cuisine" (outside link).

I own about 30 French cookbooks. Richard Olney is the author of one of my favorite French cookbooks, Lulu's Provençal Table. Read about Richard Olney, Lulu Peyraud, and Provence (local link opens separate window).

Although known for rich sauces, French cooking is surprisingly healthy. The French avoid fast foods and snacking. They eat small portions of delicious healthy foods slowly at a table. Books, such as French Women Don't Get Fat by Mireille Guiliano attest to the healthiness of the French eating habits. Check out results of Google Search "French women thin" (outside link opens separate window) and see "Healthy French Eating Habits". For some examples of not so healthy French desserts, see 32 French Desserts.

Recipes

• French Baguette based on Julia Child's recipe
• French Onion Soup Gratinée
• Moules Marinières Mussels in White Wine Sauce
• Steamed Mussels with Lemon-Saffron Sauce
• Soupe de Moules au Lait de Coco en français
• La Moule - collection de recettes de moules en français
• Mussels in Pastis (Moules au Pastis) from Chef Kathy
• Quiche de Catherine and other dishes from French women I have met
• Josette's Aubergines et Légumes Farcis
• Tian of Eggplant, Tomato, and Fresh Cheese from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share by Paula Wolfert; with ricotta cheese; spring onions; eggplants; nutmeg; parsley; Parmigiano Reggiano cheese; tomatoes; thyme; bay leaves.
• Tomato-Zucchini Tian from Saveur magazine
• Tian of Tomatoes and Peppers with garlic, anchovies, basil, thyme, savory, black olives, and bread crumbs
• Tomato Gratin from America's Test Kitchen Cooking Fresh 2015 magazine
• Ludo LeFebre's Omelette precise instructions on how to make a perfect French omelet; includes images and a video link
• Terrine de Nicole Josette's friend Nicole made this delicious terrine of fish and potatoes
• French Fish Pie with haddock, dry white wine, leeks, crème fraîche, breadcrumbs, and Parmesan
• Lamb Chops à la française as served at le Plaisantin
• Crème Brulée
• Key Lime Macarons with Marshmallow Fluff from Les Petits Macarons, delicious and very easy.
• Lamb and Chestnut Stew (U Tianu d'Agnellu Incu u Castagne) from Corsica

• Mussels with Spinach (Moules aux Epinards) from Languedoc
• Moules au Cidre et Frites Maison Apple Cider Steamed Mussels with Homemade Fries (Normandy)
• Mussels for One (or Two) with fennel, saffron, thyme, tomatoes, vermouth, and Pernod
• Bouchée à la Reine de la Mer Delice français
• Nouilles à la Vénitienne from La Cuisine Provençale
• French Baked Chicken Poulet en Cocotte
• Poulet Roti avec Pinot Noir
• Escalope de Poulet avec Champignons au Vin Blanc Delice français
• Tavern on the Green's Chicken Français
• Coquilles Saint-Jacques from Saveur, listed among the 44 classic French recipes
• Tartiflette from Food & Wine, listed among the 44 classic French recipes
• Tapenade by Lulu Peyraud
• Grilled Peppers by Lulu Peyraud
• Grilled Fish with Two Sauces by Lulu Peyraud
• Authentic Bouillabaisse of Mme. Lulu Peyraud, Bandol, France
• Béarnaise Sauce from the Southwest of France
• Demi-glace rich concentrated brown stock reduced to an intensely meat-flavored glaze
• Filet Mignon with Béarnaise Sauce
• Filet Mignon with Bordelaise Sauce from Saveur magazine
• Wine-Steamed Salmon from The French Culinary Institute's Salute to Healthy Cooking, Pg 76, Spring Menu 2 Entree -
• Assiette de Fruits de Mer from J'Aime la Normandie oysters and other seafood served ice cold with shallot vinaigrette, homemade mayonnaise, rye bread w/ unsalted butter

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• Clafouti from French - Delicious Classic Cuisine Made Easy by Carole Clements and Elizabeth Wolf-Cohen
• Bitter Chocolate Mousse from French - Delicious Classic Cuisine Made Easy by Carole Clements and Elizabeth Wolf-Cohen
• Prunes Poached in Red Wine from French - Delicious Classic Cuisine Made Easy by Carole Clements and Elizabeth Wolf-Cohen
• Spiced Cornmeal and Pumpkin Loaf from French - Delicious Classic Cuisine Made Easy by Carole Clements and Elizabeth Wolf-Cohen

French Recipe Links

• Recipes from The French Culinary Institute's Salute to Healthy Cooking most outside links; includes EYB list of all recipes w/ingredients; Lee owns this book.
• Cuisine France (recipes in French w/ English translation)
• Recette de Cuisine de Journal des Femmes (en français)
• Femme Actuelle: Cuisine
• Links to "44 Classic French Meals"
• Links to "La Cuisine pour tous" de Ginette Mathiot 1955
• Links to "32 French Desserts"

32 French Desserts

French - Desserts - French Recipe Links - Lee's Recipes -

Moules Marinière with Monteith's Cider, cooked in cider and herbs (local) or (outside link)

Mussels for One (Or Two)

with fennel, saffron, thyme, tomatoes, vermouth, and Pernod EXCELLENT (FRANCE)

Seared Halibut, Mussels and Onions in a Cider Broth - plus VIDEO 7:48 min showing to perfectly sear halibut, cook mussels, and plate this dish inspired by classic French cooking; from Matti Karts

Apple Cider Steamed Mussels with Homemade Fries (Normandy)
Moules au Cidre et Frites Maison
from My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes by Emily Dilling
(local link sep window)

Cider Mussels, (outside link sep window) steamed in apple cider and finished with cream and bacon. A delicious and different fall meal.