French Breakfast
Le petit déjeuner is small, careful, and at home. A bowl of café au lait, a tartine with butter and jam, a croissant on Sunday. The croissant takes three days. The butter is what you remember.
Featured french breakfast recipes
- Croissants, the three-day method — Gabriel Moreau · Paris, France · Gabriel: the croissant takes three days. Here is why each day matters.
- Pain au chocolat — Gabriel Moreau · Paris, France · Gabriel: the lamination is the same as the croissant. The chocolate is dark.
- Tartine, butter, apricot jam — Iris · Paris, France · Baguette, salted Normandy butter, the year’s best jam. The morning meal.
- Pain perdu, day-old baguette — Iris · Lyon, France · Stale bread, milk, eggs, sugar, butter, the patience to brown both sides.
- Café au lait, in a bowl — Iris · Paris, France · Strong coffee, hot milk, no spoon, both hands.
- Crêpe bretonne, butter and sugar — Hélène Dubois · Bayeux, Normandy · Hélène: the simplest crêpe. Butter, sugar, a squeeze of lemon. Sunday morning.
- Galette de sarrasin — Iris · Brittany, France · Buckwheat flour, salt, water — the savory crêpe with ham, egg, cheese.
- Œuf à la coque, soldiers — Iris · Paris, France · Three minutes thirty. A soft-boiled egg, butter on baguette, dipping.
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