World cuisines

French cuisine

Butter, patience and sauces. Classics worth learning once and for good.

Preserves

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Provençal thick garlic sauce with olive oil and yolks.

French yeast cake soaked in rum syrup.

Baguettes

French butter sauce with shallot and white wine for fish.

French velvet shellfish soup, forced through a sieve.

French veal stew in a white sauce, with nothing browned.

Boeuf bourguignon

Provençal fish soup with saffron, fennel and rouille sauce.

Provençal fish soup thickened with garlic aioli.

Brioche

French savoury loaf with ham, cheese and olives.

Bordeaux pastries: a near-burnt shell around a custard centre.

White beans baked with duck and sausage under a golden crust.

French pickled cherries with tarragon for pâtés and charcuterie.

French ladyfinger case filled with bavarian cream.

French puff pastry apple turnovers.

Thick hot chocolate made from real chocolate and milk.

Parisian small choux puffs with pearl sugar.

A dense, fudgy cake of chocolate, butter, eggs and sugar.

Clafoutis

Gascon duck legs preserved in their own fat.

Crystal-clear broth clarified with egg white.

Burgundian chicken braised in red wine with bacon and onions.

Crème brûlée

Crème caramel

Burgundian blackcurrant liqueur.

French sweet chestnut spread with vanilla.

Homemade French cultured cream, from two ingredients.

Light French dessert of fresh cheese and whipped cream with strawberries.

French almond croissant made from yesterday's croissants.

Croissants

A baked ham and gruyère sandwich under a browned layer of bechamel.

French cake of three nut meringue layers with buttercream.

French veal stock reduction, the base of every sauce.

French base of very finely chopped mushrooms cooked dry.

Éclairs

Breton dense milk custard cake with prunes.

Picardy crêpes with ham and mushrooms baked under cheese.

French almond cakes made with egg whites and brown butter.

Parisian deep custard tart with vanilla.

Chocolate fondant

Provençal flatbread shaped like an ear of wheat, with olives and rosemary.

French strawberry cake with mousseline cream and marzipan.

Breton buckwheat crepe with egg, ham and cheese.

The French Epiphany cake: puff pastry and almond cream.

Gascon soup of cabbage, beans and confit duck.

Basque cake with vanilla cream sealed in soft shortcrust.

Picardy tall brioche made with egg yolks and butter.

Breton salted butter cake made with egg yolks.

French almond cake from Nantes with rum and glaze.

Provençal sweet buns with olive oil, anise and orange peel.

Burgundian cheese choux buns served with wine.

Pears poached in spiced wine, in a thick purple syrup.

Homemade blend of dried herbs from Provence.

French poached meringue islands floating on crème anglaise.

Dark caramel sauce with flaky salt, ready in half an hour.

Onion confit

Alsatian yeast cake with raisins and almonds.

Breton laminated pastry with sugar and a caramelised base.

Buttery shells with a hump, crisp at the edges and moist inside.

A thick emulsion of yolks and oil in a quarter of an hour, nothing added.

Macarons with smooth shells, ruffled feet and ganache filling.

French no-bake chocolate terrine, served in slices.

Soft butter with herbs and garlic, frozen in a log for the season.

A cake of twenty thin crepes layered with cream.

French chestnut dessert: meringue, whipped cream and piped vermicelli.

Crêpes Suzette

French frozen nougat with honey, almonds and candied fruit.

French eggs baked in cream in a water bath.

Burgundian poached eggs in red wine sauce.

French ice cream dome under toasted meringue.

French omelette

French laminated pastry with two bars of dark chocolate.

French laminated spiral with pastry cream and raisins.

Normandy bread with a close, fine crumb and thin crust.

French spice bread from Dijon, made with honey and rye flour.

French country sourdough with rye and wholemeal flour.

French milk bread in a baguette shape with ribbed scoring.

Niçoise sandwich of salade niçoise in oil-soaked bread.

A choux ring filled with hazelnut praline cream.