Main course

Autumn is on its way, and with it, the joyful grape harvest season – or “La Saison des Vendanges” as we call it in French. Running all throughout the end of August until November in France, grape harvest season is a celebratory time of the year that sees a frenzy of activity in French vineyards. Ripe grapes are harvested, and wine makers can finally measure the quality and quantity of their crops. Parallely, this season also sees fresh grapes making their way into French kitchens and in our seasonal recipes. …

If you don’t know it, the French Pistou is a Provençal sauce made from cloves of garlic, fresh basil, olive oil (and Parmesan, occasionally). It is quite similar to Ligurian pesto, but it omits pine nuts, which makes it most affordable and lets the basil really shine. It is creamy and so fragrant, and has nothing to envy from its Italian counterpart. Only 4 ingredients, 10 minutes, and incredible flavors… this French Pistou sauce is a must to have in your French repertoire. Traditionally, Pistou sauce is used to garnish …

Summer is here, and what better way to make do with an abundance of Summer vegetables than with a layered vegetable Tian? This traditional dish from Provence alternates slices of tomatoes, zucchini, and eggplants to create a colorful, veggie-focused dish. In my take on this beloved French recipe, the Tian gets encased in a buttery shortcrust that is spiked with dried herbs and olive oil. This makes for a vibrant Summer dish that showcases seasonal vegetables in a perfect way, and that’s as pretty as it is tasty!

Known in French as Aubergines à la Bonifacienne, these cheesy stuffed eggplant boats are a specialty from the town of Bonifacio, at the Southern tip of the island of Corsica, in France. As with many traditional recipes from the island, they features wonderful Mediterranean flavors, all while making  great use of leftover bread and cheese. They’re plump, cheesy, satisfying and a perfect Summer dish.

Chicken Marengo is a classic French dish named after the Battle of Marengo, a victory for Napoleon’s French troops in 1800. This saucy one-pot dish is a tasty combination of chicken thighs braised in a white wine, tomato and mushroom sauce – livened up with orange zest. This is a wholesome meal to serve for your family or dinner guests, and is guaranteed to please.

Who doesn’t love a perfectly roasted chicken, with juicy flavorful meat and crispy skin? One of the simplest and most delicious dinners, a roasted chicken sure is a crowd-pleaser. Now add slabs of tangy Dijon herb butter to the mix, and you’ll have yourself an unforgettable meal.

The traditional lamb is a must on every Easter table in France. And although it usually presents itself in the form of a glorious Gigot d’Agneau (roasted leg of lamb), you’ll find that variations are totally acceptable nowadays. So since I like to keep holidays stress-free (and sheet pan recipes seem to be all the rage this year), I decided that a one-pan-lamb-and-all-the-Easter-fixings would be my choice for this holiday. This One-Pan Garlic Lamb Chops with Potatoes and Carrots recipe is quick to assemble and -bonus! – a snap to …

Fork-tender beef in a rich red-wine gravy and nestled with veggies makes the Beef Bourguignon one of the most adored French recipes in the world. But beyond being a pilar of Classic French cooking, the Beef Bourguignon also embodies the essence of “French slow-cooking”, where one takes their time in the kitchen and enjoys the process every step of the way.  And I truly adore this concept, I really do. But sometimes, opting for short-cuts or more convenient solutions, like a slow-cooker, is just the way to go. The truth …

This Basque risotto, known as “riz Gaxuxa” (pronounced Gachoocha) is a quintessential dish from Basque country. This one-pot rice dish features smoky chorizo sausage, chicken, pancetta, bell peppers, and eggs, with a pinch of fiery Espelette Pepper. Here’s to an easy and wholesome dish that makes a perfect family meal for those busy weekday dinners.

Known in French as “Oeuf en Meurette”, this classic dish from Burgundy is a poached egg served on toast, and in a silky red wine sauce with mushrooms, pancetta bits and pearl onions.