Sides

A staple of Brittany cooking, this Cauliflower Gratin (Gratin de Choufleur) is a homecook’s favorite, that hits all the right notes: veggie-focused, fairly easy to prepare and utterly comforting. Tender cauliflower florets are draped in a cheesy Mornay sauce, dotted with bacon bits and baked until bubbly. This results in a very creamy and delicious gratin that makes an incredible side dish for any occasion – be it a holiday feast or weekday dinner. 

Green Beans Almondine – or Amandine in French – is a classic French side dish that’s quick, easy and elegant. Crisp green beans are tossed in brown butter with toasted almonds and shallots for a healty-ish side that’s buttery, nutty and crunchy. It’s a great dish for the Holidays, or dinner any night of the week!

When in season, the French love to cook up zucchini in all sorts of casseroles, gratins, tians and savory crumbles. As a popular take on this custom, this savory Zucchini Goat Cheese Crumble is a simple and delicious way to use this garden fruit – yes, fruit! With the perfect combination of tender zucchini and creamy goat cheese under a crisp topping, this is a great zucchini-packed side dish for late Summer.

A Classic Vegetable Tian embodies the essence of Provençal cooking during Summer: it’s simple and makes do with the abundance of vegetables available from this sun-drenched region of France. This iconic dish that alternates slices of tomatoes, zucchini and eggplants, is colorful, full of flavor and the perfect side dish for your Summer feasts.

“Artichauts Vinaigrette” is likely the simplest, yet most delicious way to enjoy globe artichokes: simply boiled and eaten leaf after leaf dipped in a tangy vinaigrette. This staple starter is a French favorite, especially in my home region of Brittany where artichokes are plentiful. This is a classic recipe that is quick, easy and fun to eat too, as you work your way to the tender heart of the artichoke.

Potatoes, milk, cream and a touch of other ingredients. The Classic French Gratin Dauphinois is proof that French cuisine doesn’t have to be complicated and often relies on simple ingredients to create a decadent dish. In this traditional French gratin, thinly sliced potatoes are baked slowly in creamy milk until utterly tender. It is a great classic of the French culinary repertoire, and one of the most beloved dishes to make in the Winter. 

Known as “Pommes de Terre Sarladaises”, this side dish of potatoes cooked in duck fat is an absolute classic of south-western French cooking. It features potato slices seared in duck fat and finished with garlic and fresh parsley. It is a very simple recipe but with big flavors – thanks to the duck fat. The potatoes are tender on the inside, extra crisp on the outside and have an incomparably luscious and nutty taste.

No mayo, fresh herbs and zippy add-ons are what make a Classic French-Style Potato Salad a Summer favorite! In comparison to its American counterpart, almost always thickly dressed with mayonnaise, the French-style potato salad relies on a lively vinaigrette dressing to create a more elegant and lighter version of this staple.

Known in French as a “Chou-fleur Mimosa”, this Whole Cauliflower with Crumbled Egg Vinaigrette is as easy to make as it looks impressive, and is such a fun way to enjoy cauliflower – other than in a gratin. This recipe packs on layers of flavors! The cauliflower head is poached until tender, topped with a tangy shallot vinaigrette, parsley and lastly some crumbled hard-boiled eggs (know as “mimosa” in France – nothing to do with the brunch cocktail!).  

Spring time is a perfect moment to indulge in leeks with Dijon Shallot Vinaigrette, known in French as “Poireaux vinaigrette”. This cold starter of tender poached leeks served with a tangy vinaigrette dressing is a timeless French classic. And for good reason—it is a delicious, affordable, and uncomplicated starter to make at home. It also gives these seasonal vegetables often thought of as a supporting player, a well-deserved moment to shine.