Cook Your Way Through France This Week

In the western world, France is virtually synonymous with gastronomy. The country has a rich culinary history, from rustic peasant foods to the most technical haute cuisine masterpieces. We've collected our favorite French recipes from across the country. (Matt Taylor-Gross/)
This braised chicken recipe, adapted from chef Sébastien Gravé, is emblematic of the Basque region's affection for colorful, peppery stews. Though paprika can work in a pinch, it's the flakier, lightly spicy, more enigmatic Espelette pepper that's characteristic of the region. Get the recipe <a href="http://www.saveur.com/french-braised-chicken-basquaise-recipe">Chicken Basquaise</a> (Beth Galton/)
This classic Norman dessert showcases some of the best products of the region: apples, calvados, and milk. Top with a dollop of crème fraîche, if you like. Get the recipe for <a href="http://www.saveur.com/caramelized-apple-omelet-recipe">Caramelized Apple Omelet (Omelette Sucrée à la Normande)</a> (Matt Taylor-Gross/)
A quick and easy broiled rabbit recipe from Richard Olney and Lulu Peyraud. Get the recipe for <a href="https://www.saveur.com/rabbit-with-mustard-recipe/">Rabbit with Mustard (Lapin a la Moutarde)</a> (Elizabeth Bossin/)
Some fresh herbs are all you need for these French mussels, which come from Langon, France. Get the recipe for <a href="http://www.saveur.com/french-mussels-herb-vinaigrette-recipe">Mussels with Herbed Vinaigrette (Moules Vinaigrette)</a>
A few dashes of orange liqueur and orange bitters lend a citrusy note to this herbaceous, iced French aperitif. Get the recipe for <a href="https://www.saveur.com/tour-de-france-aperitif-recipe/">"Tour de France" Aperitif</a> (Thomas Payne/)
The powerhouse trifecta of anchovies, olives, and caramelized onions flavors this signature Provençal dish. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Caramelized-Onion-Tart/">Pissaladière</a> (Thomas Payne/)
Pâté is a labor of love, but it's worth every step, especially when you bake it in flaky homemade pastry dough and top it with a flavorful gelée. Here, being careful to keep the ingredients cold during the process, and taking the same care when folding and filling the dough, yields a pâté that everyone will write home about. Get the recipe for <a href="http://www.saveur.com/pate-en-croute-recipe">Duck Pâté en Croûte</a> (Matt Taylor-Gross/)
This lightened-up this Provençal classic showcases spring's snappy asparagus and sweet peas. Get the recipe for <a href="http://www.saveur.com/article/recipes/barigoule-of-spring-vegetables">Barigoule of Spring Vegetables</a> (Romulo Yanes/)
Chef Yves Camdeborde assembles these haute deviled eggs—the whites marinated in soy sauce and pomegranate vinegar—à la minute at his stand-up bar L'Avant Comptoir de la Mer in Paris, but you can make the filling up to a day in advance and keep it refrigerated. Be sure to drain the whites immediately after 15 minutes of marinating so they don't toughen. Get the recipe for <a href="http://www.saveur.com/deviled-eggs-crab-recipe">Deviled Eggs With Crab</a> (Matt Taylor-Gross/)
A terrific starter for learning the art of the French aperitif, this easy, elegant cocktail has dramatic color and a hint of bubbly. Get the recipe for <a href="https://www.saveur.com/creme-de-la-aperitif-recipe/">"Crème de la" Aperitif</a> (Thomas Payne/)
These Provençal fries transform chickpea flour and water into something much greater than the sum of its parts. Get the recipe for <a href="https://www.saveur.com/panisses-recipe/">Panisses</a> (Kate Devine/)
Michel Roux, the French-born chef of England's Le Gavroche, takes a Normandy spin on this classic soup with a splash of cider and a whole lot of subtlety. Get the recipe for <a href="https://www.saveur.com/michel-roux-french-onion-soup-recipe/">Normandy-Style French Onion Soup</a> (Matt Taylor-Gross/)
An extra-velvety quiche loaded with blue cheese for creaminess in a nutty spelt and whole wheat crust. Get the recipe for <a href="http://www.saveur.com/best-quiche-whole-grain-crust-recipe">Perfect Blue Cheese Quiche With Whole Grain Crust</a> (Matt Taylor-Gross/)
Master pastry chef Jacques Torres gave us his recipe for basic crêpes, which get a rich, nutty flavor from brown butter in the batter. The recipe works equally well for sweet or savory preparations; try filling them with <a href="https://www.saveur.com/ham-egg-and-cheese-crepe-recipe/">ham, egg, and cheese</a> or <a href="https://www.saveur.com/chocolate-hazelnut-and-banana-crepes-recipe/">bananas and homemade Nutella</a>. Get the recipe for <a href="https://www.saveur.com/jacques-torres-crepe-recipe/">Crêpes</a> (Matt Taylor-Gross/)
Cornmeal is the centerpiece of this polenta-like savory porridge, drizzled with rendered duck fat and topped with crispy fried bits of duck skin. Get the recipe for <a href="https://www.saveur.com/gascon-duck-fat-polenta-recipe/">Gascon Duck-Fat Polenta with Duck-Skin Fritons (La Cruchade)</a> (Anna Williams/)
The key to finely chopping filet mignon for this classic tartare is to chill it in the freezer before slicing and mincing it. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Tartare-de-Filet-de-Boeuf-Steak-Tartare/">Tartare de Filet de Boeuf (Steak Tartare)</a> (Landon Nordeman/)
Beating egg yolks with sugar until pale and fluffy is the key to the smooth texture in this rich, classic French dessert, as made by Dennis Wist, father of Saveur Art Associate Allie Wist. Get the recipe for <a href="https://www.saveur.com/creme-brulee/">Crème Brûlée</a> (Farideh Sadeghin/)
Cooking on a very hot pizza stone gives this bacon and onion tart a shatteringly crispy crust. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Alsatian-Bacon-Onion-Tart">Alsatian Bacon and Onion Tart (Tarte Flambée)</a> (Todd Coleman/)
Rather than using the traditional dash of blood often used in a civet, Kate Hill uses a few squares of dark chocolate. The deep purple prunes from Agen, France, lend a luxurious texture and sweetness to the duck legs. Get the recipe for <a href="https://www.saveur.com/wine-braised-duck-legs-agen-prunes-recipe/">Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D'Agen)</a> (Anna Williams/)
Fresh squid of every size, and cuttlefish too, are found at fishmongers throughout Provence. Lulu buys the tiny ones to fry, but chooses medium-size squid to stuff with herbs, chard, and bread crumbs (she prefers chard to spinach under most circumstances). To make things easier, the squid can be prepared in advance and cooked later in the day, roasted, grilled, or braised. Serve warm or at room temperature, drizzled with fruity oil or an anchovy vinaigrette. Get the recipe for <a href="http://www.saveur.com/provencal-stuffed-squid-recipe">Provençal Stuffed Squid</a> (Justin Walker/)
Clafoutis is a French dessert that's trickier to pronounce than to make. A simple mixture of flour, eggs, dairy, and a little sugar, it's like a pancake, but more custardy, and it's baked instead of griddled. It looks and tastes impressive the way classic French desserts often do, but it's simple enough to whip up any weeknight. Rum-soaked dried apricots, figs, and raisins add their caramelized and honeyed flavors to this creamy version, perfect for cold weather when there's no fresh fruit around. Get the recipe for <a href="http://www.saveur.com/rum-dried-fruit-clafoutis-recipe">Dried Apricot and Fig Clafoutis</a> (Matt Taylor-Gross/)
Foie gras, chanterelles, and black truffle juice combine to make a particularly luxurious filling for tomatoes. Get the recipe for <a href="http://www.saveur.com/stuffed-tomatoes-foie-gras-mushrooms-truffles-recipe">Tomatoes Stuffed with Foie Gras, Duck Confit, and Chanterelles (Tomates Farcies)</a>
Normans use apples and cider in many savory preparations—with game, poultry, even fish. In this classic pork dish from Jean-François Guillouet-Huard, of Domaine Michel Huard, it's important to use a slightly tart variety so the end result isn't too sweet. Get the recipe for <a href="http://www.saveur.com/roast-pork-honey-apples-french-recipe">Honey Glazed Roast Pork with Apples</a> (Matt Taylor-Gross/)
Layer nutty whole wheat crêpes with delicate honey whipped cream for a light but impressive dessert. Get the recipe for <a href="http://www.saveur.com/whole-wheat-mille-crepe-cake-recipe">Whole Wheat Mille Crêpe Cake</a> (Matt Taylor-Gross/)
Made with confit duck legs, pork belly, and two kinds of sausage, this meaty, resplendently rich cassoulet is worth treasuring all winter. Get the recipe for <a href="http://www.saveur.com/dominique-ansel-cassoulet-recipe">Dominique Ansel's Cassoulet</a> (Matt Taylor-Gross/)
Beautiful homemade croissants, each containing a bar of high-quality dark chocolate, make for an impressive and indulgent addition to a breakfast spread. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Classic-Pain-au-Chocolat/">Pain au Chocolat</a> (Todd Coleman/)
Corn is prevalent in Gascony, France, where it's used to feed the region's famous foie gras ducks. It's also the star of this pain de méture, a Gascon cornbread made with sourdough and baked in a cast iron pan. This cabbage-leaf-lined version from New York-based baker Kamel Saci was tested by Saveur contributor Kate Hill, a cook and cooking instructor in the region, who loves the crispy bits of cabbage that sear around the bread's edges. Get the recipe for <a href="https://www.saveur.com/gascon-cornbread-recipe/">Gascon Sourdough Cornbread (Pain de Méture)</a> (Anna Williams/)
At Boulestin, Agen prunes, prized for their caramel notes and soft texture, are infused with brewed tea, cinnamon, and armagnac and then used to top this sumptuous custard. In lieu of vanilla sugar, you can substitute 3/4 cup sugar and 1 tsp. vanilla extract. Get the recipe for <a href="http://www.saveur.com/sauternes-creme-caramel-with-armagnac-soaked-prunes-recipe">Sauternes Custard with Armagnac-Soaked Prunes</a> (Tom Parker/)
Calvados, an apple brandy made from double-distilled apple cider aged in oak barrels, is generally made from highly tannic apples. Guillouet-Huard likes to use it to underscore the flavor of sweet cooking apples. Get the recipe for <a href="http://www.saveur.com/apple-terrine-calvados-recipe">Baked Apple Terrine with Calvados</a> (Matt Taylor-Gross/)
Credit for inventing crêpes Suzette is claimed by French restaurateur Henri Charpentier, who in 1894, at age 14, while an assistant waiter, accidentally set a sauce aflame when serving dessert to the Prince of Wales. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Crepes-Suzette/">Crepes Suzette</a> (Landon Nordeman/)
This multilayered French dessert of baked almond meringue, buttercream, and rum-spiked whipped cream tastes best doused in a dark chocolate sauce and served with strong coffee to offset some of the sweetness of the cream layers. Not cutting the cake immediately after it's assembled helps to prevent the meringues from cracking while slicing through. This recipe is adapted from the cake at Buck's in Louisville, Kentucky. Get the recipe for <a href="http://www.saveur.com/mocha-dacquoise-cake-recipe">Mocha Dacquoise Cake</a> (Matt Taylor-Gross/)
This dish, which translates literally to "silk worker's brain," is said to be named for Lyon's 19th-century silk weavers, who'd often make a lunch of the smooth herbed-cheese spread. Chef Boulud's family used to make it with fresh goat cheese, but fromage blanc works just as well. Serve with salad, potatoes, or toasted bread. Get the recipe for <a href="http://www.saveur.com/fromage-blanc-spread-recipe">Fromage Blanc Spread (Cervelle de Canut)</a> (Photo: Matt Taylor-Gross/)
Homemade aïoli thickens the broth in this satisfying Marsellais stew made with halibut, shrimp, and white wine. Get the recipe for <a href="https://www.saveur.com/article/recipes/classic-french-fish-stew-with-aioli/">Bourride (Fish Stew with Aïoli)</a> (Ingalls Photography/)
A tian is a type of gratin, typically vegetables baked in an earthenware dish. (The word "tian" also refers to the earthenware dish itself.) This classic Provençal version is made with alternating rows of sliced zucchini, eggplant, and tomato. The flavors meld as the vegetables cook together, somewhat like ratatouille. Seasoned simply with thyme, garlic, and good fruity olive oil, the dish is best served at room temperature. Lulu insists it tastes even better made a day in advance. Get the recipe for <a href="http://www.saveur.com/provencal-vegetable-gratin-tian-recipe">Provençal Vegetable Tian</a> (Justin Walker/)
Warming, caramel-scented Armagnac custard bathes fresh, barely-cooked Italian plums in this quick, simple dessert. Get the recipe for <a href="http://www.saveur.com/bruleed-italian-plums-with-armagnac-custard-recipe">Brûléed Italian Plums with Armagnac Custard</a> (Farideh Sadeghin/)
Adding puréed cauliflower to an appetizer-sized soufflé gives the dish the heartiness to be a vegetarian main when served with a salad. Get the recipe for <a href="https://www.saveur.com/article/recipes/cauliflower-and-goat-cheese-souffles/">Cauliflower and Goat Cheese Souffles</a> (Joseph De Leo/)
Garlic confit, a silky, spreadable condiment, relies on a French technique for gently poaching peeled whole cloves in oil or fat. The process caramelizes the cloves and concentrates their sweetness while infusing them with the oil or fat that renders them rich and creamy. Linton Hopkins of Restaurant Eugene in Atlanta taught us this simple method for making confit, perfect in dishes like garlicky skillet greens with ham. Get the recipe for <a href="http://www.saveur.com/article/recipes/simple-garlic-confit">Garlic Confit</a> (Andre Baranowski/)
The key to this potato salad is its powerful ingredients: Cured herring and bracing red wine vinegar give each bite a pop of flavor. Get the recipe for <a href="http://www.saveur.com/potato-salad-herring-recipe">Lyonnaise Potato Salad with Herring</a> (Matt Taylor-Gross/)
A fried egg crowns a decadent sandwich of ham enrobed in bechamel and melted cheese from Oklahoma City's Ludivine restaurant. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Croque-Tartine-Parisienne-Egg-Topped-Ham-and-Cheese-Sandwich/">Croque Tartine Parisienne (Egg-Topped Ham and Cheese Sandwich)</a> (James Roper/)
Any gently simmered mixture of vegetables is truly greater than the sum of its parts. It's important to cut the ingredients to the proper size and cook them sequentially, starting with the ones that need longer cooking. Get the recipe for <a href="http://www.saveur.com/french-spring-vegetable-stew-recipe">Spring Vegetable Stew</a> (Justin Walker/)
Vin jaune, a semisweet wine, enlivens the creamy morel ragù in this veal and oyster dish. Get the recipe for <a href="https://www.saveur.com/article/recipes/veal-chops-with-morels-wilted-lettuce-oysters-and-garlic-parmesan-sauce/">Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce</a> (Joseph de Leo/)
The crust of this striking dessert—named for Les Landes, the region where it is beloved and ubiquitous—curls up into jagged shards as it cooks, like a crown. Get the recipe for <a href="http://www.saveur.com/french-apple-phyllo-pie-recipe">Apple and Armagnac Phyllo Pie (Tourtière Landaise)</a> (Michelle Heimerman/)
When it comes to eclairs, homemade is always better. Bakeries have to chill their filled eclairs, which makes for soggy centers and mushy crusts; you can freshly fill yours at home and eat them right away. This recipe is adapted from pastry chef Scott Cioe from <a href="https://newyork.park.hyatt.com/en/hotel/home.html">Park Hyatt New York</a>. Get the recipe for <a href="http://www.saveur.com/classic-eclair-recipe">Classic Eclairs</a> (Farideh Sadeghin/)
Earthy roasted chestnuts are simmered in an aromatic stock until tender, then puréed to make a luxurious cream-thickened soup. Get the recipe for <a href="http://www.saveur.com/article/Recipes/French-Creamy-Chestnut-Soup">Velouté de Châtaignes (Creamy Chestnut Soup)</a> (David Yoder/)
Hearty "bouillabasque"—Darroze's tongue-in-cheek name for a Basque-style bouillabaisse, in which the fish is cooked separately and then added to a rich, reduced seafood-and-tomato stock—perfectly marries the culinary cornerstones of southwest France: duck fat, seafood, and armagnac. You can grill the fish on grates or a plancha, in the Spanish style, but a stovetop solution works just as well. Serve with aïoli, rouille, or any garlicky mayonnaise, along with some crusty bread. Get the recipe for <a href="http://www.saveur.com/basque-seafood-stew-recipe">Basque Seafood Stew</a> (Michelle Heimerman/)
Pipérade, a sauté of onions, peppers, and tomato, adds sweet Basque flavor to tuna. Get the recipe for <a href="https://www.saveur.com/basque-tuna-steaks-piperade-recipe/">Basque Pipérade with Seared Tuna Steaks</a> (Michelle Heimerman/)
While modern chefs tend towards lighter scallop recipes, this old French dish of scallops poached in white wine, placed atop a purée of mushrooms in a scallop shell, covered with a sauce made of the scallop poaching liquid, and gratinéed under a broiler, is a great way to prepare the bivalve. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Classic-Gratineed-Scallops">Coquilles St-Jacques (Gratinéed Scallops)</a> (Todd Coleman/)
Eggs mixed with cream are poached over a bed of smoked salmon in this simple yet elegant breakfast dish from chef Wolfgang Puck. Get the recipe for <a href="https://www.saveur.com/article/recipes/oeufs-en-cocotte-au-saumon-fume-eggs-baked-with-smoked-salmon/">Eggs Baked with Smoked Salmon (Oeufs en Cocotte au Saumon Fumé)</a> (Ingalls Photography/)
Passing cooked potatoes through the fine holes of a potato ricer ensures a silky consistency for this ultrarich side. Get the recipe for <a href="http://www.saveur.com/article/recipes/bouchon-bistro-pomme-puree-mashed-potatoes">Pomme Purée</a> (Ingalls Photography/)
When he was a young kitchen apprentice, Boulud made 200 of these quenelles each week. "Fifty percent of the pleasure of the quenelle is in the sauce—without the sauce, it's not that interesting," he says. Traditionally, they are served with a sauce Nantua (made from crayfish from the region of Nantua), but you can use any shellfish, such as crab or lobster. Get the recipe for <a href="http://www.saveur.com/pike-quenelles-sauce-nantua-recipe">Pike Quenelles with Sauce Nantua (Quenelles de Brochet)</a> (Photo: Matt Taylor-Gross/)
The idea for this unique loaf, packed with cubes of chorizo, came easily to baker Frédéric Lalos. "Charcuterie and wine are such an essential taste pairing, I wondered if it could be translated into the context of bread," he says. Eat with omelettes, salads, and strong cheeses. Get the recipe for <a href="http://www.saveur.com/beaujolais-chorizo-bread-recipe">Beaujolais Chorizo Bread</a> (Joann Pai/)
Sausage is the pride of Lyon, and here, instead of being served piping hot, it gets the cold treatment—tossed with a bright vinaigrette and chervil. "It's the perfect way to eat sausage along with other salads," says chef Daniel Boulud. Get the recipe for <a href="http://www.saveur.com/lyonnaise-salad-sausage-walnuts-recipe">Lyonnaise Salad with Sausage and Walnuts</a> (Matt Taylor-Gross/)
Bostock is a sweet and crunchy breakfast pastry with roots in Normandy. Our version honors Calvados country with a schmear of apple butter and a splash of apple brandy added to the traditional frangipane cream. A generous layer of toasty almonds balances the soft and squishy filling below. Get the recipe for <a href="http://www.saveur.com/apple-cinnamon-bostock-french-toast-recipe">Apple-Cinnamon Bostock (The Ultimate French Toast)</a> (Matt Taylor-Gross/)
A lean cut like filet mignon takes well to sautéeing in a little fat, as in this classic preparation with a simple pan sauce that's laced with brandy and set aflame—a spectacular feat that cooks off the alcohol and contributes rich caramel notes to the dish. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Classic-Steak-Diane/">Steak Diane</a> (Landon Nordeman/)
The signature dessert of the region, gâteau basque is made by sandwiching a layer of jam or sweet pastry cream between two shortbread-like rounds. Cherry preserves are a classic filling—choosing a good-quality jam makes all the difference—and the dough itself resembles a cookie dough, with additional eggs lending a cakier texture. It can also be baked in a 9-inch fluted tart pan with a removable bottom; just be sure to grease the sides with butter before assembling. Get the recipe for <a href="http://www.saveur.com/gateau-basque-french-cherry-recipe">Cherry Gateau Basque</a> (Beth Galton/)
Chef Daniel Boulud's take on a classic Lyonnaise pairing of pork and lentils. Make sure the lentils are fully cooked , says Boulud, "otherwise, they don't absorb the seasoning." Make sure to taste a few minutes before they are drained: They should be creamy with just a slight bite. Get the recipe for <a href="http://www.saveur.com/lentil-salad-pork-recipe">Lentil Salad with Pork</a> (Matt Taylor-Gross/)
This riff on Basque pipérade, a classic fish recipe with stewed peppers, incorporates seafood from the region, like flaky white fish and clams. Get the recipe for <a href="https://www.saveur.com/basque-fish-peppers-clams-french-recipe/">Basque-Style Fish With Green Peppers and Manila Clams</a> (Beth Galton/)
This dessert—a fudgy, frozen or semifrozen chocolate mousse that's sometimes coated in ganache, then sliced—likely came from the 17th or 18th century, when royal pastry chefs lived large. Get the recipe for <a href="http://www.saveur.com/frozen-chocolate-mousse-recipe">Frozen Chocolate Mousse (Marquise au Chocolat)</a> (Christina Holmes/)
Sprinkled on top of these delicate meringues—which float in a vanilla custard—are praline roses, caramel-coated almonds dyed a bright pink. The color's a bit shocking, but they're a staple of Lyonnaise pâtisseries and lend a nice crunch and color to this white-on-white backdrop. Get the recipe for <a href="http://www.saveur.com/meringue-creme-anglaise-recipe">Meringue Floating in Crème Anglaise</a> (Matt Taylor-Gross/)
This tart is traditionally made with apples, but firm-fleshed pears make a delicate and delicious alternative. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Pear-Tarte-Tatin/">Pear Tarte Tatin</a> (Vanessa Rees/)
These are dream cookies…literally. They came to me in a dream in Paris, the city of sweets. The base is a French shortbread, or sablé, flavored with honey and loose tea. If you have 2-inch baking rings, you can make the cookies in the rings on lined baking sheets instead of using muffin tins. Build the cookies inside the rings, bake, then leave the rings in place for at least 20 minutes before lifting them off, rinsing and reusing. Get the recipe for <a href="http://www.saveur.com/dorie-greenspan-jammer-cookies">Honey-and-Tea Jammers</a> (Christina Holmes/)