French

Classical cooking techniques, refined sauces, butter and cream-based dishes, wine-braised meats, regional specialties tied to wine regions, emphasis on technique and ingredient quality.

Recipes from French

Coq au Vin Bourguignon

Difficulty: Medium Servings: 4

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French Onion Soup (Soupe à l'Oignon)

Difficulty: Medium Servings: 4

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Coq au Vin

Difficulty: Medium Prep: 30m Cook: 120m Servings: 6

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Bouillabaisse

Difficulty: Medium Prep: 25m Cook: 35m Servings: 6

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Ratatouille

Difficulty: Easy Prep: 20m Cook: 50m Servings: 6

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Crème Brûlée

Difficulty: Medium Prep: 15m Cook: 40m Servings: 6

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Sole Meunière

Difficulty: Easy Prep: 10m Cook: 10m Servings: 4

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Cassoulet

Difficulty: Medium Prep: 30m Cook: 240m Servings: 8

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Crêpes Suzette

Difficulty: Medium Prep: 40m Cook: 20m Servings: 4

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Bouillabaisse Rouille

Difficulty: Easy Prep: 10m Servings: 4

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French Onion Soup

Difficulty: Medium Prep: 20m Cook: 80m Servings: 6

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Bouillabaisse Provençale

Difficulty: Medium Prep: 25m Cook: 35m Servings: 6

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Scallops with Brown Butter

Difficulty: Medium Prep: 10m Cook: 10m Servings: 4

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Tarte Tatin

Difficulty: Medium Prep: 20m Cook: 50m Servings: 6

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Hollandaise Sauce

Difficulty: Medium Prep: 5m Cook: 10m Servings: 4

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