French Recipes
46 recipes found
Fortnum's Rose Éclairs
Fortnum & Mason's rose éclairs: crisp choux filled with rosewater pastry cream, dipped in pale pink fondant and finished…
Cocotte & Chill Beef Cheeks Braised in Red Wine
Beef cheek is a muscle, so it’s not super fatty but has a lot of collagen which helps bind the sauce. Plus, the meat bec…
Gâteau au Chocolat Biscuit Moelleux au Cacao
Moist chocolate biscuit with rich cocoa and creamy filling, baked to a soft centre.
Mont d'Or Rôti aux Figues (Roasted Mont d'Or with Figs)
Roasted Mont d'Or with figs, shallot, thyme and walnuts, drizzled with honey and olive oil.
Feigentarte mit Camembert
Sweet figs and melted Camembert in a buttery tart, finished with honey and toasted nuts.
Potato Gratin with Smoked Pancetta and Brie
🥔🧀 The kind of potato gratin that makes you forget it was supposed to be a side dish. Paper-thin potatoes, sweet onion…
La Tarte Tatin
A soft apple tart with amber caramel and a crisp puff pastry, served warm with fresh cream and a scoop of vanilla ice cr…
Velours Aigre-Doux
A sweet and tangy cocktail with a smooth, creamy finish, featuring peche and cacao liqueurs, lemon juice, and a hint of…
Duck à l’Orange
A classic French dish featuring crispy duck breast served with a glossy orange sauce and a rich orange glaze, perfect fo…
Tartare Beurre Blanc
Creamy beurre blanc with sharp shallots, capers and lemon zest, gently whisked to a smooth finish.
Côte de Bœuf with Café de Paris Butter & Frites
A rich, classic French dish featuring a perfectly seared côte de bœuf, crispy fries, and a luxurious homemade Café de Pa…
Trinity’s Signature Tarte Tatin
A rich and golden Tarte Tatin made with butter puff pastry, Pink Lady apples, and a delicate caramel infused with cinnam…
Slow Cooker French Onion Beef Soup
Slow-cooked onions with beef, beer and stock, topped with toasted cheese and bread.
Croque-Monsieur
Toasted bread layered with ham, cheese and creamy béchamel, grilled until golden and bubbling.
Tarte Tatin
Caramelised apples baked under flaky puff pastry, golden and crisp on top.
Fresh Fruit Clafoutis
Baked with fresh fruit, eggs, and cream, it's a soft, custardy dessert with a golden crust.
Mille-Feuille (Napoleon Pastry)
Layers of crisp puff pastry filled with smooth vanilla cream and topped with chocolate glaze.
Crusty French Bread
Soft, airy loaf with a crisp crust, baked from simple ingredients for a satisfying bite.
Gruyère Croissants
Flaky buttery croissants filled with melted Gruyère and sweet dried cranberries.
Beef Bourguignon
A rich and hearty French stew made with beef cheeks, bacon lardons, mushrooms, and red wine, slow-cooked to perfection.…
Tarte Flambée (Flammekeuche)
Creamy crème fraîche and yoghurt base with caramelised onions and smoky bacon on a crisp crust.
Classic French Bordelaise Sauce
Red wine and shallots reduced with thyme and beef stock, creating a savoury, robust sauce.
Béarnaise Sauce
Creamy sauce with tangy shallot and tarragon, gently emulsified with melted butter.
Roasted Duck a l’Orange
Roasted duck with orange, onions, and garlic in a honey-thyme glaze, served with a rich sauce.
Rustic French Apple Tart
Flaky pastry filled with spiced apples, baked to golden crispness with a hint of vanilla and cinnamon.
French Apple Cake
Fluffy cake with tender apple chunks, softly sweetened and fragrant with vanilla and rum.
French Onion Soup
Caramelised onions in beef broth, topped with toasted baguette and melted Gruyère cheese.
Baguettes
Freshly baked baguettes with a crisp crust and soft, airy interior, made from simple ingredients.
Marchand de Vin: Red Wine Reduction Sauce
Red wine and shallots simmered into a deep, savoury sauce with demi-glace.
Choron Sauce
Creamy béarnaise enriched with tomato paste and tarragon, gently cooked to a smooth finish.
Make a Delicious Foyot Sauce with This
Creamy béarnaise enriched with melted meat glaze for a savoury, smooth finish.
Chasseur Sauce
Creamy mushrooms and shallots in a wine and tomato sauce, gently simmered to depth and flavour.
French 75
Crisp gin and lemon cocktail topped with sparkling Champagne, served with a lemon twist.
Coq au Vin
Chicken braised in red wine with pancetta, onion and garlic, flavoured with thyme and bay leaf.
Fricassée de Poulet à la Crème
Chicken fricassee differs from sauté as the pieces of poultry are cooked directly in the sauce. Here, the chicken simmer…
JB's Pommes Anna
A classic French spiral potato cake with crispy golden edges and fluffy buttery potato inside, made with thinly sliced p…
Paillassons Lyonnais de Pommes de Terre
The potato pancakes of Lyon are shallow-fried grated potato pancakes, typical of Lyonnaise cuisine. There are no eggs in…
Bœuf Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes this an incredible dinner that you can eat for…
Entrecôte Grillée, Beurre Maître d’Hôtel & Frites
Grilled bavette or sirloin with herb butter, oven frites, and a quick shallot pan sauce.
Salade Lyonnaise
A classic Lyonnaise bistro salad with crispy lardons, a poached egg, and a warm bacon vinaigrette.
Charcuterie & Cheese Board
A generous, no-cook starter that looks after itself whilst the host fires up the grill.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
