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There have been attempts to knock off the top podium . Rumblings that French cuisine is and, gasp, , have been growing louder, and yet... While French cuisine might be flagging on the innovative world restaurant scene, you simply cannot beat French cooking for creating a flavourful, sophisticated home meal. Especially when you're making "the classics".
Remember, too, that French food is as much about ritual as it is about technique. The layering of fresh, seasonal courses with good company and generous time set aside for savouring every bite.
French food is as much about ritual as it is about technique.
The same is true when preparing French dishes. Buy the freshest seasonal produce you can get your hands on, preferably locally, ideally direct from the farmer. Opt for smaller cuts of fine quality meat, rather than larger portions of a lesser grade. Buy from your local butcher or fishmonger, where you can discuss your dish and ask for advice on making the most of your purchase.
Set aside enough time to enjoy the shopping, the cooking, and definitely the eating. While many French dishes are surprisingly quick and easy, others do require resting or long cooking times, so plan ahead accordingly. After all, rushing never makes you feel good and slow and steady wins the race.
To begin...
The cheesy crust on top of this soup is what makes the French staple difficult to resist. Source: Classic French onion soup. (Louise Franc)
Gabriel Gaté's coquilles St Jacques à la purée de chou-fleur is the perfect way to celebrate the humble scallop. Source: Benito Martin
While salade Lyonnaise might be a salad in many parts, you can make some in advance to speed things along. Source: SBS Food
Quiche Lorraine comes from the mountainous region of Lorraine in northern France, but it's fair to say that she's travelled far and wide ever since. Source: Alan Benson
Snails are low in fat and carbs, and a good source of protein, iron, and magnesium. What's not to love? Source: SBS Food
Main event
Coq au vin is a traditional Lyonnaise dish that generously dispenses comfort on cold nights. Source: Jaques Reymond
Take time to deeply caramelise every ingredient to bring deep flavour to the dish. Source: Beef bourguignon (Benito Martin)
Bouillabaisse is traditional stew from Marseille, made by fisherman who wanted to cook the fish they couldn’t sell at the markets. Source: Michael Marchment
A slow-cooked marvel, cassoulet contains many ingredients, but is really a cinch to make. Source: Bean cassoulet with nut crumb (Damon Gameau)
Bathe duck legs in their own fat to crisp up. Source: Supplied
Alpine families love this classic potato dish, gratin Savoyard, which is very easy to make and delicious. Source: Benito Martin
Ratatouille originated in the south of France and word spread from there. Source: Benito Martin
The real main event
This apricot clafoutis is scented with lemon and has a beautiful creamy texture. Source: Alan Benson
While you can fill your crepes with almost anything, this caramelised banana and honey version absolutely pops. Source: Brett Stevens
A chocolate soufflé with a hazelnut ganache is surely heaven-sent. Source: Chris Chen
Crème brûlée has been the weddings, parties, anything dessert of choice for centuries. Source: Guillaume Brahimi
With so many unique flavours available, it almost seems a crime to highlight chocolate macarons. Almost. Source: The Chocolate Queen
About that late night snack...
Guillaume Brahimi's recipe toasts the sandwich in the oven for maximum melt on the cheese. Source: French Food Safari
