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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.

Tour a Sleek Black Kitchen Combining Old and New

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.

19 Most Gorgeous French Country Kitchens

If there’s one type of kitchen that I continue to fall in love with, it’s French country kitchens. I find them super charming and elegant in so many ways. French country decor is known for its vintage elements and old European style. Good news! There are so many creative decorative elements that you can easily copy even if you don’t live in a real “French” country home!

The kitchen is a place where we prepare meals for our family and friends. It’s such an important part of the home, and most of all, it’s one of the most functional spaces we need! Check out some of our favorite kitchens in the French farmhouse style below!

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Let’s talk about design trends in French farmhouse kitchen decor. Here are our favorite French farmhouse kitchen decor ideas and designs.

1. Crystal Chandelier

This is the ultimate kitchen lighting fixture if you’re going for the French farmhouse look. The light will gently reflect off the crystals hanging near the lightbulbs, giving the room an elegant glow.

@simplyfrenchmarket

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2. Checkered Floor Tile

This flooring design is quintessentially French! It works in many rooms, especially the kitchen.

@cat_in_france

3. Fleur de Lis Backsplash Tile

Go for a classic French motif like the famous fleur de lis for your backsplash kitchen tile.

@simplyfrenchmarket

4. French Louis Counter Chairs

The Louis chair is a beloved French furniture design that has stood the test of time. Luckily, a counter chair version is easy enough to find!

@decoratinglife.ca

5. Apron Front Sink

You’ve got to have a farmhouse style, apron-front sink in your kitchen. It’s even better if it has a beautiful engraving on the front!

@somuchbetterwithage

6. Blue Pitcher and Flowers

Ceramic pitchers are handmade in the south of France and sold at markets by artisans. Get yourself a replica if you can’t get an original! Flowers are very welcome as well!

@frenchlarkspur

7. Gray Floor Tile

@white_and_faded

8. Light Blue Cabinets and Chairs

@provencepoiriers

9. Wood and Marble French Island Table

@frenchcountrycottage

10. Wood Ceiling Beams

Leave the wood ceiling beams in your home exposed for a rustic chic look.

@sanctuaryhomedecor

11. Copper Pots

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12. Blue Lacanche Range

Lacanche is a celebrated French range maker to know.

@frenchcountrycottage

13. Marble Top Wood Table Island

Unknown

14. Checkered Backsplash Tile

Maison Creative

15. LaCornue Range

Another popular French range manufacturer, LaCornue ranges have stood the test of time. They are shipped around the world, but you’ll need to plan about 6 months in advance for this chef quality range.

Unknown

16. Wooden Island

@simplyfrenchmarket

17. Open Glass Shelves

Show off your French china on beautiful glass shelves.

@the_fox_group_

18. Sink Skirt

Brocantelle

19. Open Shelving

Keep the room airy and fresh with open kitchen shelving.

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I hope you found these French country kitchens as inspiring as we did! We’re always on the hunt for the best interior design we know will inspire our readers. You can subscribe to our email list below to be notified of new posts. We love sharing with you popular design style guides, furniture buying guides, and other decorating tips!

More French Country Decorating Ideas

Don’t miss our other room decorating guides to get French country style in your home. We have lots of budget-friendly recommendations that you can easily incorporate into your own home!

Happy curating!

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Curated Interior

We share the best home decor ideas, furniture recommendations, coolest products, and interior design tips for America's most stylish women.

Ten must-try French dishes • INMYROOM FOOD

Reviews

French cuisine is the finest cuisine in the world. Quiche, onion soup, ratatouille - look for these and other delicious recipes in the review.

Marina Ivanova


To feel like a real aristocrat, you don't have to be a member of a titled family or have excellent and strictly adjusted manners. All you have to do is cook some delicious French cuisine. nine0003

A spectacular combination of ingredients, spices, herbs, mesmerizing aromas, fine wines and cheeses - all this is France. In fact, the cuisine is another attraction of this country. French dishes have long been considered true culinary classics and are loved by gourmets around the world.

We have selected for you 10 of the most exquisite recipes of French dishes that you should definitely cook, because their taste and aroma will take you to the top of gastronomic bliss.

1. Quiche

Quiche is a French open pie. There is no need to clarify that it is also amazingly tasty. You can cook it in different ways. This is exactly the recipe in which you can apply fantasy. Quiche can be served both cold and hot. Its taste will not change. Tomato nine0027

  • Bacon 200 g
  • Eggs 5 pcs.
  • Milk 100 ml
  • Cream 200 ml
  • Black pepper to taste
  • Thyme to taste

    • Preparation:

    1. Mix flour and salt in a bowl. Stir in softened butter until crumbs form. Add a couple of tablespoons of cold water to make the dough soft. Wrap and put in the freezer for 30 minutes.
    2. Take out the dough and roll it into a thin layer. Put in the form. Put it back in the refrigerator. nine0027
    3. Preheat the oven to 190 degrees.
    4. Sprinkle the dough with beans and bake for 20 minutes. Remove beans and bake for another 5 minutes. The beans here act as a press. Cover the entire surface of the dough with it.
    5. Reduce temperature to 160 degrees.
    6. Grate the cheddar and place it on the bottom of the dish. Add thinly sliced ​​tomatoes and lightly browned bacon pieces.
    7. Mix milk, eggs and cream in a bowl. Pour over cheese and bacon mixture. Top with pepper and thyme. nine0027
    8. Bake for 30-40 minutes until the dough is set and the edges of the quiche are browned.
    9. Allow the dish to cool slightly and serve.

    2. Onion soup

    Onion soup is another favorite of the French. It can be tasted in almost any restaurant or bistro. You can also make the perfect onion soup at home. The main thing is to strictly follow the recipe.

    Ingredients:

    Preparation:

    1. Melt the butter in a frying pan. Cook thinly sliced ​​onion in it for 40 minutes until golden brown.
    2. Add flour and cook for 3 more minutes.
    3. Gradually pour in the broth and cook, stirring, until it boils and 20 minutes more after that. Salt and pepper. nine0027
    4. Cut the baguette into portions. Sprinkle each with a generous helping of grated cheese. Your best bet is Gruyère. Divide among plates.
    5. Pour the soup into bowls over the bread.

    3. Ratatouille

    This vegetable dish has a very interesting history. Initially, ratatouille was prepared by French peasants from everything that was at hand. Today, this dish is served in the best restaurants around the world.

    Ingredients:


    Preparation:

    1. Preheat the oven to 190 degrees.
    2. Peel all vegetables and cut into thin slices or circles.
    3. Line the bottom of a baking dish with parchment paper and brush the top with tomato paste. Sprinkle with finely chopped onions and garlic, drizzle with a spoonful of olive oil mixed with a little water.
    4. Arrange the vegetables one by one on top. Drizzle with remaining olive oil. Salt, pepper, sprinkle with thyme.
    5. Cover the dish with baking paper and place in the oven for 45 minutes. nine0027
    6. Serve hot. You can add fresh cheese.

    4. Casoulet

    Casoulet is a dish that came to us from the south of France. It takes a lot of time to prepare, but it's definitely worth it. Kasule is suitable for special occasions and will decorate any festive table.

    Ingredients:


    Method of preparation:
    9006 Soak beans overnight

  • In the morning, drain the water and boil the beans for 5 minutes.
  • Heat up the broth and boil the beans in it until almost done.
  • Lightly fry the duck thighs until the fat is rendered. In the same pan, fry the bacon and sausages until crispy. nine0027
  • First place the bacon in a baking dish, then the duck and sausages. Fill the mold with broth. Salt, pepper and sprinkle with herbs on top.
  • Preheat the oven to 160 degrees and bake for about 3 hours. Add broth as needed.

    • 5. Tartiflette

    Another very popular name for this dish is potato gratin. It's not that hard to cook it. The main ingredients are potatoes and bacon. The dish is very tasty and satisfying. nine0003

    Ingredients:

    Cooking method:

    1. Preheat the oven to 190 degrees.
    2. Grease a baking dish with 2 tablespoons of butter. nine0027
    3. Fry the bacon in the remaining oil for 10-12 minutes until crispy.
    4. Lay out the bacon on a paper towel. In the same pan that cooked the bacon, caramelize the onion, add the wine and reduce to half the volume.
    5. Cut potatoes into thin slices. Add to skillet. Salt, pepper. Cook 8-10 minutes.
    6. Layer potatoes, bacon and sliced ​​cheese in a baking dish. Put in the oven for 25 minutes.

    6. Clafoutis

    This dessert, perhaps, cannot be classified as a famous and popular French cuisine, although it is very tasty. Clafoutis is a cross between a pie and a casserole. Traditionally, cherries are added to it, which gives the dessert both a sweet and slightly sour taste.

    Ingredients:

    Cooking method:

    1. Preheat the oven to 180 degrees.
    2. Mix all ingredients for the dough until smooth and leave for 30 minutes.
    3. Grease a baking dish with oil, arrange the cherries in a circle and place in the oven for 5 minutes. nine0027
    4. Take out the mold, pour the batter over the cherries and cook in the oven for another 25-30 minutes until the clafoutis has risen.
    5. Remove the dish from the oven, sprinkle with powdered sugar and serve warm. You can add a scoop of vanilla ice cream

    7. Rooster in wine

    Refined, refined and once again exquisite! Rooster in wine is a classic of French cuisine that will not leave anyone indifferent. By the way, each wine-growing region of France (and there are plenty of them!) Has its own authentic recipes for poultry stew. nine0003

    Ingredients:

    9003 Method of preparation. nine0008
  • Place carrots, celery stalks and onions cut in half on a baking sheet. Drizzle with olive oil and bake for 15 minutes.
  • Divide the rooster into 4 parts and fry in a mixture of butter and vegetable oil until golden brown.
  • Top with roasted vegetables, crushed garlic, herbs. Salt, pepper and pour wine. Simmer covered over medium heat for about 30 minutes.
  • Preheat the oven again to 100 degrees. Return the pan to the oven for another 40 minutes. nine0027
  • Arrange the poultry and vegetables on a platter, strain the liquid through a sieve and serve as a sauce.

    • 8. Nicoise

    Nicoise is a French salad. It consists of a large number of perfectly combined ingredients. This salad was first prepared in the sunny city of Nice (hence the name). No wonder it is light, nutritious and very healthy.

    Ingredients:

    • Salatkochan
    • Tomatoes 4 pcs.
    • Bulb 3 pcs.
    • Bell pepper 1 pc.
    • Hard boiled eggs 3 pcs.
    • Green beans 200 g
    • Garlic clove
    • Anchovies 1 can
    • Canned tuna 1 can
    • Lemon juice to taste
    • Sauce:
      • Olive oil. l.
    • Wine vinegar 1 tbsp. l.
    • Garlic to taste
    • Basil to taste
    • Salt pinch
    • Pepper pinch

    Preparation:

    1. Mix all ingredients for the sauce.
    2. Boil green beans for 5 minutes and rinse with ice water.
    3. Sauté garlic cloves and beans in olive oil. Cool and pour over lemon juice.
    4. Place lettuce leaves, chopped tomatoes, sliced ​​bell peppers, eggs, anchovies, beans and tuna in a bowl.
    5. Dress salad with dressing, drizzle with lemon again and serve. nine0027

    9. Pancakes Suzette

    French cuisine cannot be imagined without desserts. Treat yourself and your family - try making Suzette pancakes for breakfast. This recipe contains an invigorating and healthy orange, which gives the pancakes a particularly piquant taste.

    Ingredients:

    • Milk 0.5 l
    • Flour 250 g
    • Eggs 4 pcs.
    • Vanilla sugar 2 pinches
    • Butter to taste
    • Salt splash
    • Sauce:
    • Orange 1 pc.
    • Lemon 1 pc.
    • Sugar 50 g
    • Butter 100 g

    Method of preparation:

    1. Mix flour with eggs, add sugar and gradually pour in milk. Add some melted butter.
    2. Prepare the filling. Remove the zest from the orange and squeeze out the juice. Melt butter, add sugar, orange juice and zest. Mix well. nine0027
    3. Fry pancakes in butter in a hot frying pan. For lubrication, use a slice of potato or apple.
    4. Heat the orange sauce in another pan and fry the prepared pancakes in it. In the process, add a teaspoon of orange liqueur. You can set it on fire if you wish. Pancakes will acquire a pleasant caramel flavor.

    10. Pate

    When it comes to France, you can't do without a delicate and airy pate. It is best to cook it from veal or chicken liver. Add your favorite spices to taste. They will only decorate this dish. nine0003

    Ingredients:

    • Calf or chicken liver 500 g
    • Onion 1 pc.
    • Garlic clove
    • Butter 1 pc.
    • Bold cream100 g
    • white dry wine taste
    • olive oil to taste
    • Salmchotka
    • Perenvchepotka

    Method of preparation:

    1. Clean the liver from films, cut onions and garlic.
    2. Saute the onion and garlic in a mixture of butter and olive oil until soft, add the liver and fry for about 10 minutes more. nine0027
    3. Salt and pepper. Add your favorite spices to taste and wine. And after 5 minutes - cream. Let the liquid boil. Turn off the fire.
    4. Chop the liver with vegetables in a blender until smooth, divide into portion molds or into one long form and pour melted butter on top.
    5. Refrigerate and serve with croutons the next day.

    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. nine0003

    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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    Burgundy snails / 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. nine0003

    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. nine0003 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. nine0003

    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 ancient Rome. 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! nine0003

    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. nine0003

    Fans of bold pairings should try the onion soup with oxidative 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, there are various 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! nine0003

    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

    The tartiflet is a modern invention from the Savoy mountains that quickly became 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 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. nine0003 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. nine0003

    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. nine0003 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. nine0003

    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.

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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. nine0003

    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 accessible Château Thivin Clos Bertrand gamé, which can easily cope with the texture of meat and rich sauce .

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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. nine0003

    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.

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