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This page of French recipes is brought to you by the Celtnet European Recipes Site:
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France, offilicially République française (The French Republic) is the westernmost of the Western European nations with Paris its official language and French its offical language. France is officially a secular semi-presidential unitary republic with its main ideals expressed in the 'Declaration of the Rights of Man and of the Citizen'. In the 18th and 19th centuries, France built one of the largest colonial empires of the time, stretching across West Africa and Southeast Asia, prominently influencing the cultures and politics of the regions. As a result, though Metropolitan France is entirely within the boundaries of Western Europe and the European Union there are overseas departments (which have the same political status as metropolitan departments) in Guadeloupe, Martinique, French Guiana and Réunion. The French economy is the world's sixth largest and France is a founding member of the United Nations, and a member of the Francophonie, the G8, and the Latin Union. It is one of the five permanent members of the United Nations Security Council; it is also an acknowledged nuclear power. The name of the country, 'France' derives from the Franks, a Germanic tribe that occupied northern Europe after the fall of the Western Roman Empire. More precisely, the region around Paris, called Île-de-France, was the original French royal demesne. The first King of the Franks, Clovis, is regarded as the forefather of the French kings. Previously France was the Roman province of Gaul. French cuisine is acknowleged as one of the world's great cuisines and forms the culinary underpinning of much of European cookery. Indeed, many of the culinary techniques used today originated in France and still bear French names. |
The alphabetical list of French recipes follows (limited to 100 recipes per page). There are 500 recipes in total:
| A Good Cassoulet Origin: France | Boeuf et Olive en Cocotte (French Beef and Olive Casserole) Origin: France | Chicken Marengo II Origin: France |
| Agneau Provençal au Jus Menthe Verte (Roast Lamb Provençal with Mint Gravy) Origin: France | Bouillabaisse Origin: France | Chicken Suprême Origin: France |
| Almond Madeleines Origin: French | Bouillabaisse Origin: France | Chicken, Courgette and Potato Bake Origin: France |
| Andalusian Turkey Origin: France | Bouillabaisse with Rouille and Croutons Origin: France | Chocolat Crème au Beurre (French Chocolate Buttercream Icing) Origin: France |
| Angelica Sorbet Origin: France | Boulangére Stuffing for Goose Origin: France | Chocolat Pots de Crème Origin: France |
| Apple and Pear Tarte Tatin Origin: France | Brioche Mousseline (Brioche Loaf) Origin: France | Chocolate Bonbons Origin: France |
| Apple and Walnut Crêpes Origin: France | Brioches Origin: France | Chocolate Caraque Origin: France |
| Arrowroot Soufflé Origin: French | Brochettes de poulet (Chicken Kebabs) Origin: France | Chocolate Coulant Origin: French |
| Asperges Marinées à la Niçoise (Asparagus in Garlic, Lemon and Herbs) Origin: France | Brown Chaudfroid Sauce Origin: France | Chocolate Crème Patissière Origin: France |
| Béarnaise Sauce Origin: France | Burgundy Beef Origin: France | Chocolate Fondant Origin: France |
| Béarnaise Sauce Origin: France | Côte De Veau Flambées à La Crème (Côte De Veau Flambées with Cream) Origin: France | Chocolate Mint Mousse Origin: France |
| Béchamel Sauce Origin: France | Cabbage With Provençale Stuffing Origin: France | Chocolate Roulade Origin: France |
| Baked Tomatoes with Provençale Stuffing Origin: France | Café Crème au Beurre (French Coffee Buttercream Icing) Origin: France | Choucroute Garnie Origin: France |
| Bananier (Banana Chocolate Cake) Origin: France | Cake aux olives et samoun (Cake with Olives and Salmon) Origin: France | Choucroute Garnie a l'Alsacienne Origin: France |
| Basic Coffee Genoese Sponge Origin: France | Cameline Sauce Origin: French | Choux Pastry Origin: France |
| Basic Genoese Sponge Origin: France | Canard á l'Orange (Duck with Orange Sauce) Origin: France | Clafoutis Origin: France |
| Basic Wine Making (Red) Origin: France | Carpaccio of St George's Mushroom Origin: France | Classic Brioche Origin: France |
| Basic Wine Making (White) Origin: France | Carre d'Agneau au Romarin (Rack Of Lamb With Rosemary) Origin: France | Classic Quiche Pastry Origin: France |
| Bateaux aux Fruits Origin: France | Carrot Puree Timbales Origin: France | Cobnut Broth Origin: France |
| Bateaux de Miel Origin: France | Cervelles en Matelote Origin: France | Cobnut Gantois Origin: French |
| Bateaux Saint André Origin: France | Champagne et Fraises (Champagne with Strawberries) Origin: France | Coeur á la Crème with Apricot Sauce Origin: France |
| Bavaroise aux framboise (Raspberry Bavarois) Origin: France | Champagne Sorbet Origin: France | Coltsfoot Flower Sorbet Origin: French |
| Beetroot and Lamb's Lettuce Salad Origin: France | Chanterelle and Cobnut Soup Origin: French | Confit au Cuisses de Canard a la Lyonnaise (Lyonnaise Confit of Duck Thighs) Origin: France |
| Beurre Blanc Origin: France | Chanterelle Omelette Origin: France | Confit d'Algue (Confit of Seaweed) Origin: France |
| Beurre Persillade (Parsley Butter) Origin: France | Chanterelle Tart Origin: French | Confit d'Oie (Confit of Goose) Origin: France |
| Bilberry Clafoutis (Bilberry Clafoutis) Origin: France | Chanterelles à la crème (Chanterelles in Cream) Origin: French | Confit of Duck Origin: France |
| Biscuit de Reims Origin: France | Cherry Clafoutis (Cherry Clafoutis) Origin: France | Confiture de Figues (Dried Fig Preserve) Origin: France |
| Blackberry and Cassis Ice Origin: France | Cherry Clafoutis II (Cherry Clafoutis II) Origin: France | Confiture de prunes au genièvre (Plum and Juniper Jam) Origin: France |
| Blackberry Bavarois Origin: France | Chestnut and Chocolate Torte Origin: French | Consommé Origin: France |
| Blackberry Flognarde (Blackberry Flognarde) Origin: France | Chestnut Flour Bread Origin: France | Consommé Jardinière Origin: France |
| Blender Hollandaise Origin: France | Chevre au Vin (Venison with Wine) Origin: French | Consommé Julienne Origin: France |
| Boeuf Bourgignon Origin: France | Chicken Cordon Bleu with Sage Butter Origin: France | Consommé with Egg White Origin: France |
| Boeuf Bourguignon Origin: France | Chicken Liver Paté Origin: France | |
| Boeuf en Daube Origin: France | Chicken Marengo Origin: France |
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Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.
If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.
Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.
The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.
Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.