Elegance and sophistication are just a few words that come to mind when thinking about French cuisine. For special occasions, a delicious French-inspired meal can elevate the mood and make any gathering truly unforgettable. From classic dishes like Coq au Vin and Boeuf Bourguignon, to savory casseroles and rich soups, French cooking has something for everyone. In this article, we’ll explore 18 elegant French dinner recipes that are sure to impress your guests and satisfy their taste buds.
Whether you’re hosting a formal dinner party or just want to treat yourself to a special meal, these recipes offer a range of options to suit any occasion. From hearty beef stews to delicate vegetable dishes, each recipe is carefully crafted to showcase the rich flavors and techniques that French cuisine is famous for.
In the following pages, we’ll dive into the world of French cooking and explore some of its most beloved and iconic dishes. So let’s get started!
Coq au Vin
Coq au vin, a classic French dish, is a rich and flavorful braised chicken recipe that’s perfect for special occasions or cozy weeknight dinners. This dish originated from the Burgundy region of France, where chicken cooked in red wine with mushrooms, onions, and bacon is slow-cooked to tender perfection.
Ingredients:
– 1 whole chicken (3-4 lbs), cut into 8 pieces
– 2 tbsp butter
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 cup mushrooms (button or cremini), sliced
– 6 slices of bacon, diced
– 1 cup red wine (Burgundy or Merlot)
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Heat butter in a large Dutch oven over medium-high heat.
2. Add chicken pieces and cook until browned on all sides, about 5 minutes. Remove from pot.
3. Add onion, garlic, and mushrooms; cook until onions are translucent, about 5 minutes.
4. Add bacon and cook until crispy, then remove with slotted spoon.
5. Add red wine and chicken broth to pot; bring to a simmer.
6. Return chicken to pot, cover, and transfer to oven.
7. Braise at 300°F (150°C) for 30-40 minutes or until chicken is tender.
8. Season with salt and pepper to taste.
9. Garnish with fresh thyme leaves before serving.
Cooking Time: 45-60 minutes
Boeuf Bourguignon
Boeuf Bourguignon is a hearty and flavorful French stew that originated from the Burgundy region. This classic recipe is made with tender beef, aromatic vegetables, and rich red wine.
Ingredients:
– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 cup red wine (Burgundy or Merlot)
– 2 cups beef broth
– 1 teaspoon tomato paste
– 1 bay leaf
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large Dutch oven, melt butter over medium-high heat. Add beef cubes and cook until browned on all sides, about 5 minutes. Remove from pot.
2. Reduce heat to medium and add onion, garlic, carrots, and celery. Cook until vegetables are tender, about 10 minutes.
3. Add red wine, beef broth, tomato paste, and bay leaf. Stir to combine.
4. Return beef to the pot and bring to a boil.
5. Reduce heat to low and simmer, covered, for 2-1/2 hours or until beef is tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 2-1/2 hours
Ratatouille
A classic Provençal dish from southern France, Ratatouille is a hearty vegetable stew that’s perfect for any occasion. This recipe combines the flavors of tender vegetables, aromatic herbs, and rich tomato sauce to create a deliciously comforting meal.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 2 large zucchinis, sliced into 1/2-inch thick rounds
– 1 large red bell pepper, seeded and chopped
– 1 large onion, chopped
– 5 garlic cloves, minced
– 2 cups of fresh tomatoes, diced (or 1 can of crushed tomatoes)
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh thyme and oregano for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant, zucchini, and red bell pepper with 1 tbsp of olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 30 minutes.
4. Heat remaining 1 tbsp of olive oil in a large saucepan over medium heat.
5. Add onion and garlic; cook until softened, about 5 minutes.
6. Add roasted vegetables, tomatoes, thyme, and oregano to the saucepan.
7. Simmer for 20-25 minutes or until the flavors have melded together.
8. Serve hot, garnished with fresh herbs.
Cooking Time: 55-60 minutes
Cassoulet
Cassoulet, a classic French dish originating from Carcassonne, is a rich and satisfying casserole made with white beans, meat (typically pork sausage and duck), and crispy breadcrumbs. This recipe serves 4-6 people.
Ingredients:
– 1 pound dried white beans (such as cannellini or navy beans), soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 pound pork sausage, sliced
– 1 duck confit leg, shredded
– 1 cup chicken broth
– 1/4 cup tomato paste
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup breadcrumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, cook the soaked beans with 6 cups water until tender.
3. Brown the sausage in olive oil; set aside. Cook the duck leg in the same pot until crispy; chop into bite-sized pieces.
4. Add onion, garlic, chicken broth, tomato paste, thyme, salt, and pepper to the pot; simmer for 10 minutes.
5. Combine cooked beans, browned sausage, and chopped duck in a 9×13-inch baking dish.
6. Top with breadcrumbs and bake for 25-30 minutes or until golden brown.
Cooking Time: Approximately 45-50 minutes.
Quiche Lorraine
Quiche Lorraine is a timeless French dish that combines the richness of eggs, cream, and cheese with the savory flavor of bacon or pancetta. This classic recipe is a staple for brunches, breakfasts, and even dinner parties.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 6 large eggs
– 2 cups heavy cream
– 1 cup grated Gruyère cheese
– 4 slices of bacon or pancetta, diced
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan.
3. In a large skillet, cook the bacon or pancetta until crispy. Remove from heat and set aside.
4. In a separate bowl, whisk together eggs, cream, salt, and pepper.
5. Arrange the cooked bacon or pancetta in the pie crust, then pour in the egg mixture.
6. Sprinkle the grated Gruyère cheese over the top.
7. Bake for 35-40 minutes or until the quiche is set and golden brown.
Cooking Time: 35-40 minutes
French Onion Soup
Savor the rich flavors of caramelized onions, beef broth, and melted cheese with this classic French onion soup recipe. Perfect for a cozy dinner or special occasion.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 tablespoon olive oil
– 4 cups beef broth
– 1 teaspoon dried thyme
– 1/2 cup grated Gruyère cheese
– 4 slices baguette, toasted
Instructions:
1. In a large saucepan, melt butter over medium heat. Add olive oil and sauté onions until caramelized (about 20 minutes).
2. Add beef broth, thyme, and a pinch of salt. Bring to a simmer.
3. Preheat broiler.
4. Arrange toasted baguette slices on oven-proof bowls. Ladle soup over bread.
5. Top each bowl with Gruyère cheese. Broil until melted and bubbly (about 2-3 minutes).
6. Serve immediately.
Cooking Time: 25-30 minutes
Salade Niçoise
Salade Niçoise is a French-inspired salad that originated in Nice, France. This recipe combines the flavors of tuna, hard-boiled eggs, and cherry tomatoes with a tangy vinaigrette.
Ingredients:
– 1 can of tuna (drained and flaked)
– 2 hard-boiled eggs, diced
– 1 pint of cherry tomatoes, halved
– 1/4 cup of chopped fresh parsley
– 2 tablespoons of olive oil
– 1 tablespoon of red wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the flaked tuna, diced eggs, and halved cherry tomatoes.
2. Sprinkle the chopped parsley over the top of the salad.
3. In a small bowl, whisk together the olive oil and red wine vinegar.
4. Pour the vinaigrette over the salad and toss to coat.
5. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Steak au Poivre
Experience the rich flavors of this classic French dish with our simple recipe for Steak au Poivre. This peppercorn-crusted steak is cooked to perfection and served with a creamy cognac sauce.
Ingredients:
– 4 filet mignon steaks (6 oz each)
– 2 tbsp black peppercorns
– 1 tsp freshly ground white pepper
– 2 tbsp butter
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 cup cognac
– 1 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together black peppercorns and white pepper.
3. Season the steaks with salt and coat each steak evenly with the peppercorn mixture.
4. Heat butter in an oven-safe skillet over medium-high heat. Sear the steaks for 1-2 minutes per side.
5. Transfer the skillet to the preheated oven and cook for 8-10 minutes or until desired doneness.
6. Remove the skillet from the oven and add cognac, garlic, and flour. Scrape up any browned bits from the bottom of the pan.
7. Add heavy cream and stir to combine. Simmer sauce over medium heat until thickened, about 5 minutes.
8. Serve steaks with sauce spooned over the top.
Cooking Time: 18-20 minutes
Poulet à la Moutarde
A staple of French cuisine, Poulet à la Moutarde is a simple yet flavorful dish that combines the richness of chicken with the tanginess of mustard. This recipe yields a moist and aromatic chicken dish perfect for a weeknight dinner.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp Dijon mustard
– 1 tsp honey
– 1/2 cup white wine (optional)
– 1/4 cup heavy cream
– 2 tbsp butter
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together mustard, honey, salt, and pepper.
3. Place chicken breasts in a shallow baking dish and brush the mustard mixture evenly over both sides of the chicken.
4. If using white wine and heavy cream, pour them into the baking dish around the chicken.
5. Dot the top of each chicken breast with butter.
6. Bake for 25-30 minutes or until cooked through.
7. Garnish with fresh thyme leaves and serve hot.
Cooking Time: 25-30 minutes
Gratin Dauphinois
A rich and creamy potato dish that’s a staple of French cuisine, perfect for special occasions or cozy weeknight dinners.
Ingredients:
– 3-4 large potatoes, thinly sliced
– 1/2 cup heavy cream
– 1/2 cup grated Gruyère cheese
– 1/4 cup unsalted butter, softened
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, combine sliced potatoes and enough cold water to cover them. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Drain potatoes and arrange them in a buttered 9×13-inch baking dish.
4. Dot the top of the potatoes with softened butter.
5. Pour heavy cream over the potatoes, followed by Gruyère cheese.
6. Season with salt and pepper to taste.
7. Bake for 45-50 minutes, or until the top is golden brown and the potatoes are tender.
8. Garnish with fresh thyme leaves, if desired.
Cooking Time: 45-50 minutes
Tarte Tatin
A classic French dessert that showcases the beauty of caramelized apples and buttery pastry, Tarte Tatin is a must-try for any sweet tooth. This upside-down tart is surprisingly easy to make and requires minimal ingredients.
Ingredients:
– 3-4 Granny Smith apples, peeled and halved
– 1/2 cup (1 stick) unsalted butter, cut into small pieces
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1 sheet puff pastry, thawed
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large skillet, melt butter over medium-high heat. Add sugar and cook until caramelized, stirring occasionally.
3. Add apples to the skillet and cook for 5 minutes, or until they start to caramelize.
4. Roll out puff pastry and place it on top of the apple mixture.
5. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown.
6. Remove from oven and let cool for 10 minutes before serving.
Cooking Time: 25-30 minutes
Soupe à l’Oignon Gratinée
This classic French recipe combines caramelized onions with rich beef broth, topped with a crouton and melted Comté cheese. A warm, comforting soup perfect for a chilly evening.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 tablespoon olive oil
– 4 cups beef broth
– 1/2 cup dry white wine (optional)
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 6 slices baguette, toasted
– 1/2 cup grated Comté cheese
Instructions:
1. In a large saucepan, melt butter over medium heat. Add onions and cook, stirring occasionally, until caramelized (30-40 minutes).
2. Add olive oil, beef broth, wine (if using), and thyme. Bring to a simmer.
3. Preheat broiler. Place toasted baguette slices on top of soup.
4. Sprinkle Comté cheese over bread.
5. Broil until cheese is melted and bubbly (1-2 minutes).
6. Serve hot.
Cooking Time: 45-50 minutes
Confit de Canard
Confit de canard, or duck confit, is a slow-cooked French dish that requires patience and yields tender, flavorful meat. This recipe uses the traditional method of cooking duck legs in duck fat to create a rich and savory dish perfect for special occasions.
Ingredients:
– 4 duck legs
– 1/2 cup duck fat (or vegetable oil)
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tsp salt
– 1 tsp black pepper
Instructions:
1. Preheat the oven to 275°F (135°C).
2. Season the duck legs with salt and black pepper.
3. In a large Dutch oven or heavy pot, heat the duck fat over medium heat. Add the sliced onion and cook until caramelized, stirring occasionally.
4. Add the duck legs to the pot, then sprinkle the minced garlic on top.
5. Cover the pot and transfer it to the preheated oven. Cook for 2-1/2 hours or until the meat is tender and falls off the bone.
6. Remove from the oven and let rest for 30 minutes before serving.
Cooking Time: 2-1/2 hours
Escargots à la Bourguignonne
Snails have been a staple of French cuisine since medieval times, and this classic recipe is a timeless favorite. With its rich flavors and indulgent texture, Escargots à la Bourguignonne is sure to delight even the most discerning palates.
Ingredients:
– 12 large snails, rinsed and patted dry
– 6 tablespoons (84g) unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 cup (30g) white wine
– 1 tablespoon all-purpose flour
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small saucepan, combine butter, garlic, and white wine. Bring to a simmer over medium heat.
3. Remove from heat and stir in flour to prevent lumps.
4. Arrange snails in a baking dish and spoon the garlic butter mixture evenly among them.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes, or until snails are cooked through and the butter is golden brown.
7. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Crème Brûlée
This classic French dessert is a masterclass in simplicity and elegance. With just a few ingredients, you’ll create a creamy, velvety custard base topped with a caramelized sugar crust.
Ingredients:
– 3 large egg yolks
– 1/2 cup (120ml) heavy cream
– 1/4 cup (60g) granulated sugar
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon kosher salt
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a medium saucepan, combine egg yolks, heavy cream, sugar, vanilla extract, and salt.
3. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
4. Remove from heat and let cool slightly.
5. Pour into 4-6 ramekins or small baking dishes.
6. Place the ramekins in a large baking dish and add hot water to come halfway up the sides.
7. Bake for 25-30 minutes, or until set.
8. Remove from oven and let cool to room temperature.
9. Just before serving, sprinkle a thin layer of sugar over each ramekin and caramelize with a kitchen torch or under the broiler.
Cooking Time: 25-30 minutes
Pot-au-Feu
Pot-au-Feu is a hearty, comforting French stew that’s perfect for special occasions or cozy weeknights. This recipe features tender beef, aromatic vegetables, and rich broth, all simmered together to perfection.
Ingredients:
– 2 lbs beef brisket or shank
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 4 cups beef broth
– 1 cup red wine (optional)
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or pot, brown the beef on all sides over medium-high heat.
3. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 10 minutes.
4. Pour in the broth, wine (if using), and thyme; bring to a boil.
5. Cover and transfer to the preheated oven. Simmer for 2-1/2 to 3 hours or until the beef is tender.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 2-1/2 to 3 hours
Tarte Flambée
This Tarte Flambée recipe brings together the flavors of France and Germany, featuring a crispy flatbread topped with caramelized onions, bacon, and melted cheese. Perfect for a quick and satisfying meal or as an appetizer for your next gathering.
Ingredients:
– 1 piece of Puff Pastry (thawed)
– 2 large onions, thinly sliced
– 6 slices of Bacon, diced
– 2 cloves of Garlic, minced
– 1 cup of grated Gruyère Cheese
– Salt and Pepper to taste
– Fresh Thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside.
4. Add the sliced onions to the same skillet and cook until caramelized, stirring occasionally.
5. Spread the cooked onions evenly over the pastry, leaving a 1-inch border around the edges.
6. Sprinkle the grated Gruyère Cheese over the onions.
7. Bake for 15-20 minutes or until the crust is golden brown and the cheese is melted.
8. Garnish with fresh thyme leaves and serve hot.
Cooking Time: 15-20 minutes
Blanquette de Veau
Blanquette de veau is a timeless French dish that showcases the tender taste of veal, paired with a rich and creamy white wine sauce. This classic recipe is perfect for special occasions or cozy dinner parties.
Ingredients:
– 1 pound veal scallops or medallions
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup white wine (dry)
– 1 cup heavy cream
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season veal with salt and pepper.
2. In a large skillet, melt butter over medium-high heat. Add veal and cook until browned, about 2-3 minutes per side. Remove from heat and set aside.
3. Reduce heat to medium, add chopped onion and cook until softened, about 5 minutes.
4. Add garlic and cook for an additional minute.
5. Pour in white wine and bring to a simmer. Scrape up any browned bits from the bottom of the pan.
6. Stir in heavy cream, mustard, and a pinch of salt and pepper. Bring mixture to a gentle boil.
7. Simmer sauce for 5-7 minutes or until thickened slightly.
8. Serve veal with warm white wine sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: Approximately 25-30 minutes
Summary
Get ready to impress your guests with these elegant French dinner recipes perfect for special occasions! From classic Coq au Vin and Boeuf Bourguignon to Quiche Lorraine and Tarte Tatin, this collection features 18 mouthwatering dishes that are sure to delight. Each recipe has been carefully curated to showcase the best of French cuisine, from hearty cassoulets to creamy gratins and indulgent desserts. Whether you’re hosting a dinner party or simply want to treat your loved ones to a special meal, these recipes are sure to impress.
