The art of cooking French cuisine has been perfected over centuries, and for special occasions, there’s no better way to impress your guests than with a elegant French dinner. From classic Coq au Vin to decadent Tarte Flambée, these 20 recipes will help you create a memorable dining experience that will leave everyone in awe.
Whether you’re hosting a romantic dinner for two or a grand feast for a crowd, these tried-and-true French recipes are sure to please even the most discerning palates. And the best part? They’re surprisingly easy to make, requiring only a few key ingredients and some basic cooking techniques.
So why settle for the ordinary when you can have the extraordinary? Get ready to transport your taste buds to the rolling hills of Provence, the charming streets of Paris, and the sun-kissed vineyards of Bordeaux with these 20 elegant French dinner recipes.
Coq au Vin
This iconic French dish is a hearty, flavorful stew made with chicken cooked in red wine, mushrooms, onions, and bacon. The slow-cooked result is tender, juicy chicken and rich, velvety sauce.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken thighs
– 6 slices of bacon, diced
– 1 large onion, sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup red wine (Burgundy or Merlot)
– 1 cup chicken broth
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, cook bacon over medium heat until crispy. Remove the cooked bacon with a slotted spoon.
3. Add onions and mushrooms to the pot; cook until they release their moisture and start browning, about 10 minutes.
4. Add chicken to the pot; cook until browned on all sides, about 5-7 minutes.
5. Add wine, broth, thyme, salt, and pepper to the pot. Stir to combine.
6. Cover the pot and transfer it to the preheated oven. Braise for 1 1/2 hours or until chicken is tender and sauce has thickened.
Cooking Time: 1 hour 30 minutes
Beef Bourguignon
A rich and flavorful French dish that simmers tender beef short ribs in a rich red wine broth, served with crusty bread and accompanied by carrots, mushrooms, and pearl onions.
Ingredients:
– 2 pounds beef short ribs
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (Burgundy or Cabernet Sauvignon)
– 1 cup beef broth
– 1 teaspoon tomato paste
– 2 carrots, peeled and chopped
– 2 cups mushrooms (button or cremini), sliced
– 1 cup pearl onions, peeled
– 1 bay leaf
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 300°F.
2. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides; remove and set aside.
3. Add onion, garlic, and mushrooms; cook until softened (5 minutes).
4. Add wine, broth, tomato paste, carrots, pearl onions, and bay leaf. Stir to combine.
5. Return beef to pot; cover and transfer to preheated oven. Simmer for 2 1/2 hours or until tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh thyme leaves.
Cooking Time: 2 1/2 hours
Ratatouille
Ratatouille is a classic Provençal dish from southern France, typically made with vegetables, herbs, and olive oil. This recipe brings together the flavors of eggplant, zucchini, bell peppers, and tomatoes in a hearty and aromatic stew.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 1 large bell pepper, sliced into 1/4-inch thick rings
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss together eggplant, zucchini, bell pepper, garlic, salt, and pepper.
3. Drizzle with olive oil and spread on a baking sheet lined with parchment paper.
4. Roast for 30 minutes or until the vegetables are tender.
5. Add crushed tomatoes to the roasted vegetables and stir to combine.
6. Simmer for an additional 10-15 minutes over low heat, allowing the flavors to meld.
7. Serve warm, garnished with fresh thyme leaves.
Cooking Time: 45-50 minutes
Bouillabaisse
Bouillabaisse, the iconic French fish stew originating from Marseille, is a hearty and flavorful dish that showcases the region’s rich seafood heritage. This recipe brings together an assortment of fresh fish and shellfish in a rich broth, perfect for a cold winter’s night.
Ingredients:
– 1 pound assorted fish (such as snapper, cod, and mackerel), cut into bite-sized pieces
– 2 cups mixed shellfish (clams, mussels, shrimp)
– 4 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup tomato paste
– 2 cups fish broth
– 1/2 cup white wine
– 2 bay leaves
– 1 teaspoon saffron threads
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the fish pieces, shellfish, tomato paste, fish broth, white wine, bay leaves, and saffron. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the seafood is cooked through.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Cassoulet
A classic French dish from the Languedoc region, Cassoulet is a hearty casserole made with white beans, meat (typically pork sausage and duck confit), and crispy breadcrumbs. This recipe serves 4-6 people.
Ingredients:
– 1 can of cannellini or Great Northern beans, drained and rinsed
– 1 pound of pork sausage, sliced
– 1/2 cup of duck confit, shredded
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 teaspoon of dried thyme
– 1/4 teaspoon of paprika
– Salt and pepper to taste
– 1 cup of breadcrumbs
– 2 tablespoons of olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large casserole dish, combine the white beans, pork sausage, duck confit, onion, garlic, thyme, paprika, salt, and pepper.
3. Mix well to combine.
4. Top with breadcrumbs and drizzle with olive oil.
5. Bake for 30-40 minutes or until the top is golden brown and the casserole is hot and bubbly.
Cooking Time: 30-40 minutes
Duck à l’Orange
This classic recipe combines the rich flavors of duck with the brightness of citrus, creating a harmonious and savory dish perfect for special occasions.
Ingredients:
– 1 whole duck (3-4 lbs), patted dry
– 2 navel oranges, peeled and segmented
– 1/4 cup Grand Marnier or other orange-flavored liqueur
– 2 tbsp butter
– 2 cloves garlic, minced
– 1 tsp ground cinnamon
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small saucepan, combine orange segments, Grand Marnier, and butter. Bring to a simmer over medium heat.
3. Add garlic and cinnamon; cook for 5 minutes or until the mixture thickens slightly.
4. Season the duck with salt and pepper.
5. Roast the duck in a preheated oven for 20-25 minutes per pound, or until it reaches your desired level of doneness.
6. Baste the duck with the orange glaze during the last 10 minutes of cooking.
7. Let the duck rest for 5 minutes before slicing and serving.
Cooking Time: 45-60 minutes
Salmon en Papillote
Experience the simplicity and elegance of this classic French recipe, where salmon fillets are cooked to perfection in a flavorful parchment paper package.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 lemons, sliced
– 1/4 cup white wine
– 1/4 cup water
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Fresh thyme sprigs (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut four pieces of parchment paper into large squares.
3. Place a salmon fillet in the center of each square.
4. Drizzle olive oil over the fish, then sprinkle with garlic and thyme (if using).
5. Add a lemon slice on top of each fillet.
6. Pour white wine and water around the fish, making sure not to cover it completely.
7. Fold the parchment paper over the salmon, creating a tight seal.
8. Place the packets on a baking sheet and bake for 12-15 minutes or until the salmon is cooked through.
Cooking Time: 12-15 minutes
French Onion Soup
French onion soup is a rich and flavorful dish that’s perfect for a cozy dinner or a comforting meal. This recipe yields a deliciously caramelized onion soup with a crouton-topped crème fraîche crust.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 teaspoon salt
– 1/4 cup dry white wine (optional)
– 6 cups beef broth
– 1/2 cup grated Gruyère cheese
– 1/4 cup all-purpose flour
– 2 tablespoons crème fraîche
– Fresh thyme leaves, for garnish
Instructions:
1. In a large skillet, melt butter over medium heat. Add onions and cook until caramelized, stirring occasionally (about 20-25 minutes).
2. Preheat oven to 375°F (190°C). Butter six 6-ounce ramekins.
3. If using wine, add it to the skillet with onions; cook for 1 minute. Add broth, salt, and pepper; bring to a boil.
4. Reduce heat to low; simmer soup for 10 minutes.
5. Just before serving, sprinkle Gruyère on top of each ramekin. Drizzle crème fraîche over the cheese.
6. Garnish with thyme leaves.
Cooking Time: 45-50 minutes
Steak au Poivre
A classic French dish, Steak au Poivre is a peppercorn-crusted steak cooked to perfection and served with a rich cognac cream sauce. This recipe serves 4.
Ingredients:
– 1.5-2 pounds filet mignon or ribeye steak
– 2 tablespoons black peppercorns
– 1 tablespoon coriander seeds
– 1 teaspoon white pepper
– 2 cloves garlic, minced
– 2 tablespoons butter
– 1 cup heavy cream
– 2 tablespoons cognac (optional)
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, grind peppercorns and coriander seeds using a spice grinder or mortar and pestle.
3. Season steak with salt, then coat evenly with the pepper-coriander mixture.
4. Heat butter in an oven-safe skillet over medium-high heat. Sear steak for 1-2 minutes per side.
5. Transfer skillet to oven and cook steak for 8-12 minutes, or until desired level of doneness is reached.
6. Remove from oven and let rest for 5 minutes.
7. In a separate saucepan, combine heavy cream and cognac (if using). Bring to a simmer over medium heat.
8. Serve steak with the cognac cream sauce spooned over top.
Cooking Time: 15-20 minutes
Confit de Canard
A classic French dish, Confit de Canard is a slow-cooked duck leg confit that’s fall-off-the-bone tender and packed with rich flavors. This recipe yields a mouthwatering dish perfect for serving with roasted vegetables or crusty bread.
Ingredients:
– 4 duck legs (about 2 pounds)
– 1/4 cup kosher salt
– 1/4 cup brown sugar
– 2 tablespoons black pepper
– 2 tablespoons coriander seeds
– 2 cloves garlic, minced
– 1/4 cup olive oil
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a small bowl, mix together salt, brown sugar, black pepper, and coriander seeds.
3. Sprinkle the mixture evenly over the duck legs, making sure they’re well-coated.
4. Place the duck legs in a large Dutch oven or oven-safe pot with a lid.
5. Drizzle the olive oil over the duck legs, then add the minced garlic.
6. Cover the pot and transfer it to the preheated oven.
7. Cook for 2-1/2 hours, or until the duck is tender and easily shreds with a fork.
Cooking Time: 2-1/2 hours
Tarte Flambée
Experience the authentic flavors of Luxembourg with this classic Tarte Flambée recipe, a delicious combination of bacon, onions, and cream.
Ingredients:
– 1 9-inch pizza crust or flatbread
– 6 slices of bacon, diced
– 1 large onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup of heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roll out the pizza crust or flatbread on a floured surface.
3. In a large skillet, cook the diced bacon over medium heat until crispy. Remove from heat and set aside.
4. In the same skillet, add the sliced onions and cook until caramelized, stirring occasionally.
5. Spread the cooked onions evenly over the pizza crust, leaving a 1-inch border around the edges.
6. Top the onions with the cooked bacon, minced garlic, and heavy cream.
7. Season with salt and pepper to taste.
8. Bake for 15-20 minutes or until the crust is golden brown and the filling is bubbly.
Cooking Time: 15-20 minutes
Quiche Lorraine
Quiche Lorraine is a French savory tart that’s perfect for brunch or dinner. This classic recipe combines eggs, cream, and cheese with a flaky pastry crust.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 3 large eggs
– 1 1/2 cups heavy cream
– 1 cup grated Gruyère cheese
– 1/2 cup grated Emmental cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
3. In a large bowl, whisk together eggs, cream, Gruyère, Emmental, salt, and pepper until smooth.
4. Pour the egg mixture into the pie crust.
5. Bake for 35-40 minutes or until the edges are golden brown and the center is set.
6. Remove from oven and let cool slightly before serving. Garnish with thyme leaves if desired.
Cooking Time: 35-40 minutes
Escargots à la Bourguignonne
Escargots à la Bourguignonne is a quintessential French dish that combines succulent snails with aromatic garlic butter and white wine. This recipe yields a flavorful and richly scented delight perfect for special occasions or everyday indulgence.
Ingredients:
– 12 large snails, rinsed and patted dry
– 3 cloves of garlic, minced
– 1/2 cup (1 stick) unsalted butter, softened
– 1/4 cup white wine
– 1 tablespoon cognac (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together garlic and butter until well combined.
3. Stuff each snail shell with the garlic butter mixture, leaving a small border at the top.
4. Place the snails in a baking dish and drizzle with white wine and cognac (if using).
5. Cover the dish with aluminum foil and bake for 15 minutes.
6. Remove the foil and continue baking for an additional 10-12 minutes, or until the snails are cooked through and slightly caramelized.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley (if desired) and serve hot.
Cooking Time: 25-27 minutes
Gratin Dauphinois
Gratin Dauphinois Recipe
A classic French dish, Gratin Dauphinois is a creamy, cheesy potato gratin that’s perfect for any occasion.
Ingredients:
– 3-4 large potatoes, thinly sliced
– 1/2 cup grated Gruyère cheese
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– Salt and pepper to taste
– Fresh thyme leaves (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, combine sliced potatoes and enough cold water to cover them. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Drain the potatoes and in a greased 9×13-inch baking dish, create a layer of potatoes. Sprinkle with Gruyère cheese, dot with butter, and season with salt and pepper.
4. Repeat step 3 until all potatoes are used, finishing with a layer of cheese on top.
5. Pour heavy cream over the cheese, then sprinkle with thyme leaves (if using).
6. Bake for 45-50 minutes or until golden brown and bubbly.
Cooking Time: 45-50 minutes
Poulet Basquaise
This traditional Basque dish is a flavorful and comforting chicken stew made with tender chicken, rich vegetables, and aromatic spices. Perfect for a chilly evening or a special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large bell pepper, diced
– 1 large tomato, diced
– 1 teaspoon paprika
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt and black pepper, to taste
– 1/4 cup white wine (optional)
– 1/4 cup chicken broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Add the onions, garlic, bell pepper, and tomato; cook until the vegetables are tender, about 10 minutes.
3. Add the chicken, paprika, saffron, salt, and black pepper; stir to combine.
4. If using white wine and broth, add them; bring to a simmer.
5. Reduce heat to low and let stew cook, covered, for 30-40 minutes or until the chicken is cooked through.
6. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Sole Meunière
This classic French dish is a simple yet elegant way to prepare sole fillets, with a delicate white wine and butter sauce.
Ingredients:
– 4 sole fillets (6 oz each)
– 2 tbsp unsalted butter
– 1/2 cup dry white wine
– 1/4 cup all-purpose flour
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the sole fillets under cold water, pat dry with paper towels.
2. Season the fish with salt and pepper.
3. Heat 1 tablespoon of butter in a large skillet over medium heat.
4. Add the sole fillets to the skillet, cooking for 2-3 minutes on each side, or until cooked through.
5. Remove the fish from the skillet and set aside.
6. In the same skillet, add the remaining 1 tablespoon of butter.
7. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.
8. Stir in the flour to thicken the sauce, then season with salt and pepper to taste.
9. Serve the sole fillets with the sauce spooned over the top, garnished with chopped parsley if desired.
Cooking Time: 12-15 minutes
Pot-au-Feu
A hearty French stew originating from Martinique, Pot-au-Feu is a flavorful one-pot meal made with tender beef and vegetables.
Ingredients:
• 2 lbs beef brisket or shank, cut into 2-inch pieces
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and chopped
• 1 cup green beans, trimmed
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• Salt and pepper, to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the beef on all sides; remove from pot.
2. Add onion, garlic, carrots, potatoes, and green beans to the pot. Cook until vegetables are tender, about 10 minutes.
3. Stir in diced tomatoes, beef broth, tomato paste, thyme, salt, and pepper. Return browned beef to the pot.
4. Bring mixture to a boil; reduce heat to low and simmer, covered, for 2-3 hours or until beef is tender.
Cooking Time: 2-3 hours
Crêpes Suzette
Experience the classic French dessert, Crêpes Suzette, with its delicate crepe wraps and caramelized orange butter sauce.
Ingredients:
– 1 cup all-purpose flour
– 2 large eggs
– 1/2 cup milk
– 1/4 teaspoon salt
– 3 tablespoons unsalted butter, melted
– 1/4 cup granulated sugar
– 1/2 cup heavy cream
– 1 tablespoon orange liqueur (optional)
– Fresh orange zest and slices for garnish
Instructions:
1. In a large mixing bowl, whisk together flour, eggs, milk, and salt until smooth.
2. Add melted butter and sugar; mix well.
3. Cook crepes in a hot skillet with a small amount of oil or butter. Flip when edges start to curl.
4. Meanwhile, combine heavy cream, orange liqueur (if using), and 1 tablespoon of granulated sugar in a saucepan.
5. Bring the mixture to a simmer over medium heat, whisking constantly.
6. Pour the caramelized orange butter sauce over cooked crepes; garnish with fresh orange zest and slices.
Cooking Time: approximately 30 minutes (10-12 minutes for crepes, 15-18 minutes for sauce)
Tarte Tatin
This iconic dessert consists of caramelized apples and buttery pastry, turned upside down to reveal a golden-brown masterpiece. With just a few ingredients and simple steps, you can create this show-stopping treat at home.
Ingredients:
– 3-4 Golden Delicious apples, peeled and halved
– 1/2 cup granulated sugar
– 2 tablespoons butter
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 1 egg, beaten (for egg wash)
– 1 sheet puff pastry, thawed
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large skillet, combine sugar and butter. Cook over medium heat until caramelized, about 5 minutes.
3. Add apple halves to the skillet and cook for an additional 5-7 minutes, or until tender.
4. Roll out puff pastry to a thickness of about 1/8 inch (3 mm).
5. Place pastry over the apples, tucking edges under the fruit.
6. Brush egg wash over the pastry and bake for 25-30 minutes, or until golden brown.
7. Remove from oven and let cool for 10-15 minutes before serving.
Cooking Time: 40-50 minutes
Chocolate Soufflé
This classic French dessert is a chocolate lover’s dream come true. A light and airy soufflé rises to the occasion, filled with the deep flavors of dark chocolate.
Ingredients:
– 3 ounces high-quality dark chocolate (at least 70% cocoa), broken into small pieces
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large egg yolks
– 2 large egg whites
Instructions:
1. Preheat oven to 375°F (190°C). Butter a 1-quart soufflé dish and coat with sugar.
2. Melt chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
3. In a separate bowl, whisk together flour and salt. Add milk and whisk until smooth.
4. Whisk egg yolks and then fold in chocolate mixture.
5. Beat egg whites until stiff peaks form. Fold into chocolate mixture.
6. Pour batter into prepared soufflé dish and bake for 35-40 minutes or until puffed and set.
Cooking Time: 35-40 minutes
Summary
Elevate your dinner party with these 20 elegant French recipes perfect for special occasions. From classic Coq au Vin and Beef Bourguignon to modern Salmon en Papillote and Quiche Lorraine, there’s something for everyone. Enjoy rich and flavorful dishes like Bouillabaisse and Cassoulet, or indulge in decadent desserts like Tarte Flambée and Chocolate Soufflé. With a range of options from appetizers to main courses and desserts, you’ll find the perfect dish to impress your guests. Bon appétit!
