French
68 recipes
Elegance on a plate. Browse 68 French recipes that embody the art of cooking — from rustic Provençal dishes and bistro classics to refined techniques that transform honest ingredients into something genuinely extraordinary.
Grilled Asparagus & Egg Salad
Fresh grilled asparagus with soft-boiled eggs and a light lemon vinaigrette.
Warm Puy Lentil & Bacon Salad
French bistro classic — warm puy lentils with lardons, poached egg and Dijon vinaigrette.
Mini Quiche Lorraine
Delicate individual quiches with a crispy pastry shell filled with a rich custard of eggs, cream, and crispy bacon. Golden and perfectly set, these elegant bites are French bistro sophistication in appetizer form.
Gratin Dauphinois
Creamy baked potato gratin layered with Emmental cheese and aromatic infused cream.
Croque Monsieur Bites
Mini versions of the classic French grilled ham and cheese sandwich, cut into elegant bite-sized pieces. The bread is toasted until golden, the ham is tender, and the Gruyère melts into every crevice. Served hot, they're irresistibly indulgent.
Grapefruit, Fennel & Prawn Salad
A simple, nutritious grapefruit, fennel & prawn salad recipe perfect for everyday cooking.
French Onion Soup Bites
Caramelised onions and a silky beef broth served in a pastry cup, topped with melted Gruyère and a toasted crouton. The essence of classic French onion soup captured in bite-sized form. Elegantly savoury and comforting.
Salade Lyonnaise
A warm salad of crispy bacon, croutons, and poached egg over tender frisée lettuce.
Tapenade Crostini
Crusty toasted bread topped with a vibrant Provençal olive tapenade made from Niçoise olives, capers, and anchovies. Earthy, salty, and deeply flavourful. A simple yet sophisticated Mediterranean appetizer.
Moules Marinière
Classic French steamed mussels in white wine, shallots, garlic and cream — a bistro masterpiece that's surprisingly simple and ready in 20 minutes.
Vol-au-Vent with Mushroom Duxelles
Crispy golden puff pastry shells filled with a luxurious mushroom duxelles of shallots, garlic, and fresh thyme. These featherlight pastries are an elegant French classic. The filling is savourily earthy and the pastry melts away.
Brandade de Morue
A luxurious salt cod purée blended with cream and olive oil, served warm as a dip.
Baked Camembert with Honey & Walnuts
A whole wheel of Camembert baked in its wooden box, oozing and creamy, topped with warmed honey and toasted walnuts. Served with crusty bread for scooping. An irresistible, luxurious communal appetizer with sweet and savoury play.
Mushroom & Thyme Soup
A simple, nutritious mushroom & thyme soup recipe perfect for everyday cooking.
Quick Niçoise Grain Bowl
A protein-packed grain bowl with tuna, vegetables, and a zesty vinaigrette in the Niçoise tradition.
Classic Niçoise Salad
A Provençal classic with seared tuna, green beans, eggs, olives and a tangy Dijon dressing.
Niçoise-Style Quinoa Bowl
Protein-rich quinoa take on the classic Niçoise with tuna, green beans and olives.
Pan-Seared Scallops with Cauliflower Purée
Golden-crusted scallops on silky cauliflower purée with crispy capers, lemon butter and chives — restaurant-level elegance in your own kitchen.
Soupe à l'Oignon Gratinée
Classic French onion soup with caramelized onions and a crispy cheese-topped crouton finish.
Croque Madame
An elegant Croque Monsieur crowned with a perfectly fried egg and creamy béchamel sauce.