496 french classic recipes

Butter-basted roast chicken carved tableside, flambéed in cognac, and draped in a luscious port wine cream sauce with sautéed mushrooms and shallots. Classic French technique at its finest.

Mixed seafood poached in court bouillon, then folded into a silky nutmeg cream sauce with mushrooms and green onions. A classic French-inspired dinner for four in 35 minutes.

Silky chicken mousse folded with chopped hazelnuts, shaped into elegant quenelles, and poached in chicken stock. A classic French technique with just 8 ingredients and stunning results.

Sauteed veal scallops in a wild mushroom cream sauce with demi-glace, shallots, thyme, and a splash of white wine. Classic French bistro main dish with velvety pan sauce for special occasions.

Swordfish Provencale braised in a French bouquet garni-perfumed tomato sauce with mushrooms, peppers, and white wine. A classic southern French main dish topped with pimentos and capers.

Classic escargots bourguignonne baked in their shells with garlic-herb butter, shallots, parsley, and a splash of white wine. The iconic French appetizer done right.

A classic French-style custard sauce (crème anglaise) with egg yolks, cinnamon-infused milk, and vanilla. Silky, pourable, and pairs with any warm dessert.

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Layered salmon pie is a French Canadian classic with salt pork, fresh salmon, potatoes, and onions tucked between flaky pastry crusts. Quebecois comfort food, baked low and slow.

Buche de Noel (Christmas log cake): a classic French yule log with sponge cake, coffee buttercream, meringue mushrooms, and a dusting of powdered sugar snow. A showstopping holiday centerpiece.

Milk-poached haddock fillets in a silky butter-flour sauce with halved green grapes. Classic French sole Veronique technique applied to mild flaky white fish. Elegant in 45 minutes.

Classic French omelet made with just eggs and butter. A simple two-ingredient technique that delivers a golden, tender folded omelet in under 10 minutes.

Classic flounder meuniere pan-fried in browned butter with lemon juice and fresh parsley. A simple French technique for delicate white fish fillets.

Sauteed sturgeon topped with a silky vermouth and dill butter sauce. A restaurant-style fish dinner with a classic French-inspired reduction.