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27 Chic French Country Kitchens

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Get that je ne sais quoi just right.

By Hadley Mendelsohn

Bjorn Wallander

Whether we're talking about fashion, food, or interior design, French style is simply iconic. French country kitchens, in particular, make us feel some kind of way. With colors taken straight out of the Provençal landscape, rustic accents, and that general je ne sais quoi, French country kitchens boast effortless elegance. Plus, if you emulate their style in your own home, every day will feel like a vacation in the South of France. Well, maybe not quite, but it's a close second. So take a mental vacation with these 27 French country–style kitchen tips.

Maura McEvoy

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Plenty of Blooms

Fill the room with flowers and opt for antique, classic vases for a French-country look. This geometric floor design personalizes the long, narrow galley kitchen.

Emily Followill

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Limewashed Cabinets

Custom limewashed poplar cabinetry and paneling, along with an imperial Danby marble backsplash, create an elegant atmosphere in the open kitchen cabinets in this eat-in kitchen designed by Jeffrey Dungan. The dining area brings in just enough contrast and looks contemporary while still channeling the French countryside.

Laura Resen

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Retro-Inspired Appliances

Consider an on-trend yet timeless color combination for a bold kitchen statement. Retro-inspired appliances are great way to balance out the more modern elements and give it a French-countryside feel.

House Beautiful

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Whimsical Embellishments

This barrel-vaulted ceiling provides the perfect softly curved backdrop for the whimsical lavender and pale peach mural by Michael Duté in this French country kitchen designed by Erin Martin. The hood is also spruced up with an original Duté painting. The laidback materials and topiaries keep the sweet, romantic elements of the space grounded and welcoming (and very much channel Provence!).

Savage Gibson

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Dainty Accents

Paint the floors a cheerful color, and then reflect it with accent pieces and linens throughout the space, like a skirted vanityty. We can smell the fresh croissants from here.

Simon Upton

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Island Substitute

Instead of an island, opt for a bonus surface space that can function as both a dining table and a prep counter. Wrought iron window frames (with matching pendants), metal grate cabinets, distressed paint, and wicker chairs all contribute to a French country feel.

Paul Raeside

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Layers of Neutrals

In this kitchen by Michael Maher in a 1950s colonial revival, several neutral colors and materials are layered for subtle dimensions. Benjamin Moore's Jute is used on the walls while Farrow & Ball's Hardwick White is used on the cabinets and trims. The gilt-framed still life painting and chandelier bring a dressier sensibility.

PHOTO: Alexandra Ribar; DESIGN: Leanne Ford Interiors

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Eclectic Seating

Mix and match your seating for an eclectic farmhouse feel, and bring in pops of color with antique cabinetry and tableware. The woven pendant lamp adds a coastal flair, too. When it comes to choosing a backsplash, classic white subway tiles will never let you down.

Julie Soefer

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Rustic Accents

Everything in this gorgeous kitchen designed by Nina Magon revolves around the existing cobblestone accent wall. Magon knew she wanted to give the kitchen a French Chaeteu vibe, which she accomplished with a Calcutta marble island, modern gunmetal Gabriel Scott pendants, and velvet cornflower blue stools. These glamorous pieces juxtapose with the French limestone floor tiles, scraggly stone walls, and exposed wood beams.

FRANCESCO LAGNESE

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Market Bags

The kitchen is also a side entrance to this farmhouse, so designer Tom Scheerer secured hooks to the walls with plenty of reusable bags for fresh farmer's market produce. How French!

Mali Azima

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Dramatic Ceilings

Designer Melanie Turner painted the lower cabinets of the kitchen island Midnight Blue by Benjamin Moore to match the upholstered stools and bring a touch of color. A nailhead trim nods to the rivets on the hood, and pale gray natural stone complements the blue tones, which are warmed up by the gold accents.

FRANCESCO LAGNESE

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Colorful Tiles

Designer duo Thomas Jayne and William Cullem set out to give this kitchen a European country estate aesthetic. Dramatically high ceilings, whitewashed exposed beams, and custom mosaic tiles that gesture to the adjacent mint green room get the job done.

Bjorn Wallander

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Reclaimed and Found Objects

This kitchen is the perfect balance between formal and laidback, thanks to designer Annie Brahler's skillful layering of antiques. The gilt antique mirror, chandelier, and decorative accents on the vintage demilune cabinets add some frill and pomp, while the reclaimed, distressed wood columns ground the room with an air of history and resilience.

Bjorn Wallender

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A Regal Range

French country can be formal, too: It's all in the range. The floating kitchen island is a great place to work and also offers extra storage space.

Catherine Kwong Design

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High Ceilings

This French-country-inspired (hello, wrought-iron pendant) California kitchen feels like the perfect balance between classic, cozy, and refined. A light blue hue brings in color without overwhelming the senses.

Paige Rumore

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Slipcovered Seats

The plaster walled kitchen in Thomas Rhett and Lauren Akinses’ Nashville retreat is what designer April Tomlin calls the "hub of the home." Family members gather around the double islands and get cozy on slipcovered counter stools. Antique light fixtures give it a French country flair. And if you'd rather keep the ceiling space clear but still want in on the hanging cookware trend, take note of this approach and hang them lower in front of the windows instead.

PHOTO: Tessa Neustadt; DESIGN: Leanne Ford Interiors

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Rustic Bones

If you don't want to call the contractor to customize an island in the kitchen, bring in a long wood table that can double as a dining surface. Opt for open shelves for a casual look (and easy access to cookware) that really puts the spotlight on the rustic bones of your kitchen.

Annie Schlechter

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Grand Overtures

A long hanging pendant accentuates the high ceilings and plays on the fancy feel of this kitchen space, yet the farmhouse-style sink keeps it approachable.

William Abranowicz

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Exposed Beams

Just beyond the island is a grand dining area enhanced by exposed beams. The long pendants accentuate the high ceilings, giving it an air that's equal parts formal and approachable.

Douglas Friedman

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Display Cabinets

Designer and architect Garrow Kedigian gave this NYC apartment kitchen a French country spin with display cabinets stacked with classic china, hanging copper cookware galore, and a cobalt La Cornue stove. And, though you can't see them here, he also tucked two matching blue stools from the Paris Flea under the island.

PHOTO: Alexandra Ribar; DESIGN: Leanne Ford Interiors

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Large Pendants

Here's a more modern take on the French-country kitchen look. Though it's contemporary and updated, the accents, like the gilt antique frame and simple greenery, introduce quintessential French-country character.

Paul Raeside

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Antiques

It's all in the details. Crisp white paint pops against the exposed, aged brick wall. Even the cookware in this nook is perfectly French, as is that framed still life.

Jean Liu Design

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Candelabra Lighting

Balance modern living with classic French country style by installing new appliances and settling on an efficient and simple layout, but then add some rustic-meets-dainty details, like an antique candelabra chandelier. This kitchen by Jean Liu is the perfect case study.

Laure Joliet

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Exposed Beams

This kitchen by Reath Design leaves the bare bones (exposed beams, brick walls, and terracotta tiles) as-is but adds brassy accents, regal linens, and a gray marble sink with beautiful veining.

PHOTO: Tessa Neustadt; DESIGN: Leanne Ford Interiors

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Casual Undertones

Keep things casual in your French-country-inspired kitchen. Though there's plenty of order in this space, it looks super low-maintenance and comfortable. The eclectic chairs in this eat-in kitchen introduce a touch of modern style.

PHOTO: Alexandra Ribar; DESIGN: Leanne Ford Interiors

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Copper Pots And Pans

White painted bricks and stone tile floors are a great starting point for a French-country kitchen. Add wrought-iron hardware and hang copper pots and pans from it to finish things off.

Werner Straube

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Labeled Jars and Crates

Labeled jars and an approachable color scheme accented by polished materials give this contemporary kitchen by Corey Damen Jenkins just a touch of French country–style pizzazz. Use vintage containers or label your own found items, like crates, for a similar look and streamlined storage.

15 Outdoor Kitchen Ideas for an Al Fresco Oasis

Hadley Mendelsohn Senior Editor Hadley Mendelsohn is House Beautiful's senior design editor and the co-host and executive producer of the podcast Dark House.

28 Chic and Timeless French Country Style Kitchens

By

Kristin Hohenadel

Kristin Hohenadel

Kristin Hohenadel is an interior design expert who has covered architecture, interiors, and decor trends for publications including the New York Times, Interior Design, Lonny, and the American and international editions of Elle Decor. She resides in Paris, France, and has traveled to over 30 countries, giving her a global perspective on home design.

Learn more about The Spruce's Editorial Process

Updated on 08/12/22

Becca Interiors

The decorating aesthetic known in the English-speaking world as French country style is an homage to the charms of the French countryside. While it may be hard to replicate the beauty of the surrounding landscape or the aged patina of a Provençal farmhouse, a rustic thatched cottage in Normandy, or a provincial chateau, architects, interior designers, and home decorators around the world have long sought to transport a bit of the charm and elegance of the French countryside to their own backyards.  

The resulting mashup known as French country decor emphasizes an easy take on rustic but refined aesthetics and natural materials, and an embrace of timeless everyday objects. Much of what we think of as traditional or farmhouse style interiors that are so ubiquitous today have roots in French country aesthetics, which can add character to a modern interior, easily translating to any room in the house from the living room to the bedroom or bathroom.

Adding some French country-inspired decor to your own kitchen can help you to add a sense of history, timelessness, and simple beauty to your home, no matter where you live. Check out these interiors that demonstrate how to borrow a bit of French style to make your own kitchen design into the warm, charming, effortlessly chic gathering space it was meant to be.

15 French Country Living Rooms

French cuisine: 10 traditional dishes

Salade niçoise

The famous recipe, as the name suggests, originated in Nice. Now it's hard to believe, but once it was a rather poor region, so the daily local salad included only tomatoes with onions and anchovies, seasoned with olive oil.

Niçoise owes its modern recipe, widely known all over the world, to the patriarch of French gastronomy, Auguste Escoffier. It was he who dared to add potatoes and green beans to the traditional salad. However, there are still purists in France who believe that real nicoise should not contain any cooked ingredients other than eggs. Be that as it may, in most restaurants we will find this composition: potatoes, green beans, boiled eggs, canned or fresh lightly fried tuna, anchovies, onions and local olives.

Provence salad goes well with local wine. The fresh and fruity, but not too light, Belouve Rosé from Domaines Bunan is great.

Photo: © SWN Archive

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Escargots de Bourgogne

According to scientists, snails have been eaten since prehistoric times. However, the modern recipe was invented only in 1814. There is a legend that the French Foreign Minister Talleyrand was supposed to dine with the Russian Emperor Alexander I in a Burgundy restaurant. They were late, and the owner of the establishment had nothing to treat the distinguished guests with. However, he did not lose his head, went to his garden and saw snails, which he decided to bake with garlic, parsley and butter. This legend is most likely a beautiful fiction, but it is known for sure that the first official recipe for Burgundy snails appeared in Borel's New Cuisine Dictionary as early as 1825.

Since then, this dish has become a classic of French gastronomy. Snails are usually served on holidays, six or twelve pieces, on special porcelain or metal dishes with recesses. For them, a special fork with two prongs is served, with which it is convenient to get the mollusk out of the shell.

The best accompaniment to the Burgundy delicacy is the local Chardonnay. You should not take too expensive: garlic and parsley will kill its complexity and elegance. But Coteaux Bourguignons Blanc by Domaines Dominique Piron will work just fine. Its creaminess will perfectly emphasize the elastic texture of the snail.

Photo: © Shutterstock

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Bouillabaisse

Marseille's most famous dish, like the city itself, traces its history back to the ancient Phocian Greeks, who founded a colony here in the 6th century BC. Bouillabaisse used to be called "fisherman's soup" or "poor man's soup", because it was prepared from small fish left at the bottom of the basket by the end of the trading day.

Modern Provençal bouillabaisse is made from freshly caught fish (usually at least three species are used) boiled in a broth of water or white wine seasoned with garlic, olive oil or saffron. Traditionally, it is served in two parts: soup is brought separately, in which you can dip fried bread grated with garlic, a separate plate with fish and potatoes. At the request of the guest, these two dishes can be mixed in one plate. The dish is usually served with rouille sauce based on olive oil, garlic, tomatoes and hot peppers.

Powerful and spicy bouillabaisse needs a wine to match, such as Domaines Ott* Clos Mireille Blanc de Blancs from semillon and roll, as vermentino is called here. Structured, strict, with smoky notes of aging, this wine perfectly balances the rich taste of classic bouillabaisse.

Photo: © Shutterstock

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Onion soup / Soupe à l'oignon

Onion soup has been known since Roman times. There it was considered food for the poor, because the onion is easy to grow and it is ubiquitous. In France, the dish became popular much later. There are even several legends about him. The first says that once King Louis XV was sleeping in his hunting lodge and woke up hungry at night. He is said to have made a soup with the onion, butter and champagne he had at his disposal. It is difficult, however, to imagine a king who cooks his own food!

There is a more plausible theory. They say that Stanislav Leshchinsky, Duke of Lorraine and father of the Queen of France, tried onion soup in one of the Champagne taverns. According to Alexandre Dumas, who retold this scene, he liked the dish so much that he ordered to find out how to cook it. Since then, onion soup has been served at the court of Versailles.

The recipe became popular only in the 19th century thanks to the central market Les Halles in Paris. Local chefs came up with the idea to add grated cheese and place bowls of soup under the grill. This made the dish much more nutritious. Then this dish was called Gratinée des Halles. Since then, onion soup au gratin (that is, with a baked cheese crust) has become a symbol of simple Parisian cuisine. The French often call it "drunkard's soup", as it helps with a hangover.

Fans of bold pairings should try the onion soup with oxidative-style wines such as sherry or vin jaune from Jura. A more traditional pairing is Domaine Bott-Geyl's semi-dry Pinot Gris Les Elements. The residual sugar in the wine works great with the delicate sweetness of caramelized onions.

Photo: © Sheri Silver/Unsplash

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Rooster in wine / Coq au vin

Many traditional French recipes were born from the need to make cheap food taste good. So it is with this classic dish. Coq au vin means "rooster in wine". His recipe was conceived as a way to prepare tough meat from a not-too-young bird, although today this rustic-style dish is made with regular chicken or capon. It is a bird stew with wine, mushrooms, bacon, onions, garlic and sometimes even a dash of brandy.

Depending on the region of France, you can find different recipes that use local wines rather than the traditional Burgundy. These include Coq au vin jaune from Jura, Alsatian Coq au riesling and Coq au pourpre from Beaujolais Nouveau. Believe it or not, there is even Coq au champagne!

Rooster is usually served with the same wine that was used in cooking. However, the French are thrifty people, so they cook with simpler wine, and serve a better bottle at the table, but from the same region. Let's dwell on the classic combination with Coq au vin - red Burgundy Bouchard Pere & Fils Bourgogne Pinot Noir La Vignee.

Photo: © BIBV

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Tartiflette

Tartiflette is a modern invention from the Savoy mountains that has quickly become a classic. His recipe was developed in the 1980s. It was inspired by a traditional dish called La pela, a potato, onion and cheese gratin cooked in a very long-handled pan called pela (shovel) in Provençal. In the 1980s, the Reblochon Cheese Syndicate came up with the idea of ​​launching a company to revive an old dish with the new name Tartiflette, which comes from the Savoyard tartiflé - "potato". Such advertising helped boost sales of the local cheese.

The inhabitants of Savoy only heard about the tartiflet when it appeared on the menu of restaurants in all winter ski resorts. However, they did not lose their heads and quickly made the dish traditional and authentic, multiplying its variations.

Savoie wines are not easy to find in Russia, so if you come across a bottle of Domaine Curtet Altesse, take it without hesitation. This is the perfect pair for a tartiflet. Thanks to its refreshing acidity, this wine is able to cope even with such a hearty and cheesy dish.

Photo: © Shutterstock

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Beef tartare / Steak tartare

Many foreign tourists have found themselves in Mr. Bean's place when, having ordered Steak tartare and waiting for a delicious steak, they received a powerful portion of raw minced meat, which for some reason is served with french fries. Yes, French gastronomy sometimes surprises. If in Russia today beef tartare is rather a small appetizer, then in France it is a full-fledged main course. Most often, the meat is served in its natural form and the guest is offered to fill it with side dishes and spices to his liking.

It is believed that the name "tartar" comes from the Tatars - the Turkic people living in Russia. Once they were nomads and ate raw horse meat. In Europe, the tradition of serving raw meat appeared only in the 19th century, but the French liked it. Today it is a classic dish in Parisian bistros.

Of course, you need red wine with tartare. Try the young, vibrant Cabernet Franc Les Roches by Thierry Germain. It will perfectly emphasize the structure of the meat and add juiciness to the dish.

Photo: © Liuda Brogiene/Unsplash

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Veal blanquette / blanquette de veau

blanquette de veau is a creamy stew of veal cooked with lots of butter, cream and carrots. Traditionally, the stew is thickened with roux (roux), a mixture of flour and butter. It is usually served with rice. Not well known abroad, this dish is consistently in the top ten when French people are asked about their favorite dish.

Although the region of origin of the dish is not exactly known, many associate it with Lyon and the Rhone Valley. That's where we get the wine. Despite meat being the main ingredient, the blanket is the dish that defines the sauce. Creamy, creamy, it calls for a white wine like Guigal Côtes du Rhône Blanc, made from a complex blend of local grape varieties.

Photo: © Shutterstock

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Beef Bourguignon / Boeuf bourguignon

Beef Bourguignon is one of the most famous and beloved French recipes. This dish was once a very popular holiday meal among the Burgundian peasants. It was eaten with toasted bread rubbed with garlic. Then it became a Sunday dish, for which the whole family gathered at the table. Every household had its own way of cooking beef.

The traditional recipe of the dish, in addition to meat and wine, includes mushrooms, bacon, garlic, onions and aromatic herbs (parsley, thyme, bay leaf). The main feature of this recipe is that the meat requires a long cooking time and must languish over low heat.

Boeuf bourguignon, of course, should be served with Burgundy wine, but you can cheat and instead of trendy, but expensive Pinot Noir, serve a powerful, muscular and slightly more affordable Château Thivin Clos Bertrand gamé, which can easily cope with the texture of meat and rich sauce .

Photo: © Shutterstock

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Tarte Tatin

Upside down apple pie is perhaps the most famous French dessert. According to the recipe, fruits (usually apples) that are caramelized before baking are covered with dough, and then turned over so that they are on top. It is usually served with English cream (custard) or ice cream.

In France, this dish is taught at school. Teachers tell the story of his appearance. Stephanie Taten created a pie named after herself by mistake in 1898: she tried to make a traditional apple pie, but accidentally left the apples in sugar and butter for too long. In a rush to salvage the dessert, she placed the batter on top of the browned fruit and then placed the baking sheet in the oven. So, thanks to a mistake, one of the most beloved French desserts appeared.

If you have a sweet tooth, indulge in this simple dessert with a half-bottle of Château de Rolland Sauternes. Fragrant and oily, this wine perfectly emphasizes the fruity taste of the dessert and complements it with hints of vanilla, spices and orange peel.

Photo: © Shutterstock

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Cover photo: © Shutterstock.

French cuisine

Home / Gastronomy

It is hard to argue with the sophistication and versatility of French cuisine. Each historical region of France has its own traditional dishes, the recipes of which have been passed down from generation to generation for centuries. Below are the most famous French cuisine that you can try in the best restaurants in Paris. 97

Onion soup - soupe à l'oignon gratinée

One of the most popular French dishes among foreigners is thick onion soup. The rich flavor of this dish is given not by the chicken or meat broth on which it is cooked, but by the sauteed onion. For piquancy, dry white wine, cognac or sherry is added to the almost ready soup.

When serving, the dish is often supplemented with hard cheese and ruddy white bread toasts. Any French restaurant offers its visitors a fragrant onion soup, but each chef has his own secrets of preparing this simple dish.

Bouillabaisse

Another French soup with scallops, mussels and crabs is famous all over the world – bouillabaisse. This dish, invented by Marseille fishermen, is traditionally prepared without the addition of potatoes. For the preparation of bouillabaisse, fillets of gurnard, dory, sea scorpion and other varieties of local fish are used. It is believed that the more types of fish are included in the dish, the better and richer the broth.

Bouillabaisse is traditionally served in tall bowls with garlic rouley sauce and fresh crispy bread or toast. White wine goes well with this fish soup.

Cassoulet - Cassoulet

Cassoulet is a thick soup cooked in a special clay pot - kassoulet. A dish of beans, meat and greens is being prepared.

The meat can be either pork or lamb, or cassoulé is made from goose or duck meat.

Consomme - Consommé

Consomme in France is called a clarified broth based on chicken or beef. Today, consomme is abundantly salted and served with a pie, cooked on the basis of minced meat from the declared types of meat.

You can also find consomme based on vegetable or fruit broth in some restaurants.

Vichyssoise - Vichyssoise

Vichyssoise - cold onion puree soup, for the preparation of which several varieties of onions are used, including leek - an indispensable ingredient in the soup. To prepare the dish, onions are fried with potatoes in butter, after which the vegetables are left to stew in chicken broth.

Before serving, whip the soup with cream until puree. The soup is served with a salad of fried shrimp with dill. You can add crackers.

A list of popular soups can be found here.

Second courses

Rooster or chicken in wine — coq au vin

In French cuisine, there are many recipes from chicken meat with the addition of wine, but it is the rooster in wine with Burgundy wine that is considered classic. For a real dish, it is a rooster that is required, but in modern conditions they are often replaced with chickens.

A whole chicken carcass is rubbed with spices and herbs and stewed over low heat with the addition of alcohol. Chicken in wine can be garnished with potatoes and parsley or green vegetables. The dish pairs well with Beaujolais or Côte du Rhone red wines.

Ratutouille

Light vegetable dish from Nice and Provence is popular all over the world. French ratatouille is prepared on the basis of eggplant, zucchini, potatoes, peppers, onions with the addition of tomato, garlic and Provence herbs. The main secret of cooking this dish is that all the ingredients need to be fried separately and only then stewed together.

Ratatouille can be served on its own or as a side dish with main meat dishes. The dish, once invented by poor French peasants, is now in great demand in French restaurants.

Pot-au-feu

For those who love French meat dishes, we recommend trying this dish. At its core, Potofeu is a second dish with the presence of broth, which is why it is often called a “two in one” dish.

Potofeu prepared with beef, vegetables and spices. The essence of cooking is inexpensive parts of meat that do not boil soft during long-term cooking, as well as cartilaginous parts are put into the cauldron along with a variety of vegetables - carrots, onions, turnips, potatoes, celery, cabbage, mushrooms - the choice of vegetables is not regulated, seasonings are added and the cauldron is put to the fire. Prolonged cooking contributes to the transfer of taste qualities of products.

When serving, the broth is served separately - vegetables separately. Vermicelli or rice is often added to the broth, croutons, fried crackers, can be added. Sauces such as Dijon mustard, horseradish, coarse salt are served with vegetables. Sometimes you can meet when serving pickles, mayonnaise.

Potofeu in France is an inexpensive, home-cooked family dish. However, due to the long preparation time, Potofeu is preferred to eat in restaurants.

bœuf bourguignon

The second name of the dish is Burgundy beef. Prepared from lightly fried and then stewed pieces of beef in a thick sauce of beef broth and wine with the addition of garlic, onions, carrots, mushrooms.

Boeuf bourguignon served with mashed potatoes or rice.

Duck confit — Confit de canard

Duck confit is prepared from duck legs in a special way (languishing in fat), which is called confit.

The traditional recipe uses duck fat, but if chicken legs are not cooked well, then use any other fat, such as olive oil.

Timbale

Timbale is essentially a pasta casserole with a choice of fillings - meat, mushrooms, tomatoes, etc. can be used.

Pasta is laid out in a spiral at the bottom of the mold and around the perimeter of the entire cake.

Aligo - Aligot

Aligo is mashed potatoes with cheese, usually Savoy. Potatoes for this dish are boiled in their skins, then placed in a blender with a knife (vegetable cutter). While beating potatoes, chopped cheese is added.

After obtaining a homogeneous mass, the resulting mixture is laid out in a mold, which is greased with oil and sour cream. Everything is heated on fire, seasoned with salt and garlic at the end.
Aligo is served hot.

Cutlet de volaille - côtelette de volaille

If you've ever tried a cutlet in Kiev, cutlet de volaille is its counterpart.

A chicken cutlet is being prepared, the filling inside the cutlet is green butter, the outside is breading, the cutlet is fried in plenty of oil.

Choucroute

Choucroute is sauerkraut with some kind of garnish: smoked meats, potatoes, meat. Traditionally, cabbage must be aged in brine, after which it can be cooked: boiled in wine or beer.

Meat products are also added here. Cabbage can be served with smoked sausages, knuckle or ham. It is also often the addition of boiled potatoes.

Gratin Dauphinois

A popular potato side dish in French cuisine. For cooking, potatoes, cheese and heavy cream are used. In order for the dish not to be too fatty, cream is mixed with milk.


Preparing the dish is simple: the potatoes are cut into thin slices, with the help of a slicer, then all the ingredients are mixed and placed in a baking dish. The dish is baked in the oven until the potatoes are cooked and golden brown. Cool slightly before serving to thicken the cream cheese sauce.

Snacks

Nicoise Salad — salade niçoise

A visiting card of the city of Nice – Nicoise salad with anchovies. Prepared from fresh vegetables, boiled eggs with anchovies and olive oil.

Lemon juice or wine sauce dressing is acceptable.

Galantine - galantine

Meet - aspic in French - galantine. It is usually prepared from lean meat. The peculiarity of the preparation of the dish is as follows: the meat is ground in a meat grinder, mixed with eggs and spices and then laid out in a symmetrical shape.

It is also possible to cool cylindrical dishes. Fish aspic is cooled under load.

Terrine - Terrine

This is a kind of roll of vegetables, minced meat or fish, which, after baking, is usually covered with jelly to prevent weathering of the dish along the edges. Served chilled.

Vegetable or fish terrines can be prepared without baking - poured with gelatin and cooled in the refrigerator. The output is - jellied.

Andouillette

French spicy sausage, which is made from pork (cow or veal) stomach and intestines, previously soaked in wine, with the addition of hot pepper and salt. The filling is placed in the pork intestine, after which it is ready for cooking.

Serve hot or cold with or without garnish. Also, this sausage can be cooked on the grill.

Delicacies

Truffles — les truffes

The exquisite taste of truffles perfectly complements almost all French cuisine. Experienced chefs advise combining this delicacy with products that do not have their own pronounced taste.


The French boil and steam Périgord black truffles, preferring to pair them with eggs, potatoes, meat dishes, pâtés and salads. Many dishes are only “flavored” with truffles: the ingredients are placed directly next to the delicacy mushrooms before cooking.

When choosing wine for truffle dishes, you should pay attention to white wines Burgundy Grand Cru or Meursault, red wines to classic Bordeaux.

Foie gras

Delicate foie gras is the pride of French cuisine. This dish is prepared from the fatty liver of a specially fattened goose or duck. For foie gras, only the freshest liver is used. It is most often prepared by cutting into slices and frying until crispy in olive oil.


Another common way to prepare foie gras: goose liver marinated with spices, pepper and salt, very often truffles and Madeira are added to it. All this languishes for about an hour in the oven or stew in a pan with a thick bottom.

Foie gras is traditionally served with mushrooms, lettuce, baked apples, sweet and sour berries. Such an exquisite dish goes well with dry white wine, champagne and Calvados.

Oysters - les Huître

The French love fresh seafood and their national cuisine is full of dishes with different variations of these seafood preparations. Oysters are one of the most famous French delicacies and can be used in both hot and cold dishes, boiled, fried and even made into soups.

Most often, this delicacy is served raw, and the oysters must be alive. The classic serving of raw oysters is as follows: a multiple of six of the number of open shells is beautifully laid out on a tray of crushed ice and sprinkled liberally with lemon juice. In addition to them, rye bread with butter, sour or spicy sauces (for example, from wine vinegar) and shallots are usually served. From alcoholic drinks, oysters go well with dry white wine and brut champagne.

Snails — les escargots

Another favorite delicacy of the French are snails. There are a great many options for their preparation, the most common are boiled or baked on coals. As a rule, before cooking for 1-2 weeks, the snails are periodically washed from mucus and kept on a starvation diet. For cooking, they are thrown into boiling water for literally a few minutes and thrown into a colander, rinsing with cold water. When baking the snail, it is enough to hold it over the heat for 10-15 minutes, then the slightly cooled shells are carefully separated from the tender meat.

The most common way to serve snails or as they are also called “escargots” is with spicy garlic sauce. The sauce is prepared on the basis of butter, garlic, parsley, hard cheese and seasonings. The dish brought to readiness is served on a large plate with a gravy boat or in a special escargot. The taste of snails is perfectly complemented by dry wines: white, red or rosé.

Frog legs — des cuisses de grenouille

Although frog legs have long been a staple of French gourmet tastes, not every restaurant can offer this delicacy. Only the hind fleshy parts of the legs without bones are consumed for food. Pre-paws are thoroughly washed with cold water and marinated in spices. Then they are stewed with various seasonings or fried in batter.

In France, frog legs are usually served separately from the sauce with a side dish of vegetables. The taste of tender frog meat is reminiscent of chicken and goes well with white wine.

Chestnuts - les châtaignes

Chestnuts are the pride of the national French cuisine. They are used to prepare hot dishes, soups, salads and delicious desserts, but roasted chestnuts have won the greatest popularity among the French.

Roasted chestnuts can be cooked at home in the oven. In order for the fruits not to burst, you must first make a small cross-shaped incision on them. Before preparing other dishes from chestnuts, they must be peeled, cut and boiled for 2-3 minutes in boiling water.

For a beautiful presentation, a large flat plate is usually used, but on the French streets, a fragrant treat is simply wrapped in a paper bag.

French pastries

Quiche - quiche

Quiche is an open pie with egg-cream-cheese filling.

The filling of the pie can be different: smoked brisket, vegetables, fish, meat and combinations thereof.

Tartiflette

Tartiflette is a potato casserole made with bacon, onions, dry white wine and cheese.

All ingredients are laid out in layers, the dish is baked in the oven.

Pissaladière

Pissaladière is an onion pie with its origins in the Provence region.

Filling of two types of onion (onion and leek) is laid out on the yeast cake. Thinly sliced ​​lightly dried fish pulp, romidors, pitted black olives and black olives are used as decoration. Visually resembles pizza.

Desserts

Clafoutis

Clafoutis is an open fruit pie based on egg batter. Fruits are first laid out in a casserole dish, and then batter.

Classic clafoutis - cherry, canned cherries can be used. Also, clafoutis can be peach, apple, pear.

Profiteroles - les profiterole

Appetizing profiteroles - one of the most popular French desserts made from choux pastry. This delicacy is a small cake with various fillings. If profiteroles are stuffed with meat, cheese or mushroom stuffing, they can be served with broth.

Unfilled profiteroles are also excellent with first courses, and sweet cream, cream or ice cream turn them into a delicious dessert. Sweet profiteroles, fastened with caramel and laid out in a cone, are called croquembush, it is very often prepared for wedding events.

La crème brûlée

An airy French custard dessert with an appetizing crust is called creme brulee. For its preparation, egg yolk, sugar, cream, milk and flavors are used. All ingredients are mixed and heated, then baked in ceramic molds until the cream hardens.

At the end, the creme brulee crust must be carmelized under the grill or using a special burner. This dessert is usually served cold, pre-watered with caramel sauce.

Crepes - les crêpes

French thin pancakes made from yeast-free dough, called "crepes", will please any sweet tooth. Variations on the theme of crepes are endless, they are prepared with various fillings and baked in the oven. Most often, buckwheat flour is used for dough, which gives a dark color to ready-made pancakes.

The basic recipe for crepes includes the same ingredients as Russian pancakes, but more eggs are added to the batter.

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