French Dinner
A French dinner is a sequence: aperitif, entrée, plat, fromage, dessert. The plat is built on a sauce. The sauce is built on a stock. The stock was made yesterday. There is no shortcut and no hurry.
Featured french dinner recipes
- The mother sauces, in 2026 — Camille Laurent · Lyon, France · Camille: which mother sauces still earn their place, and which became artifacts.
- Coq au vin, slow burgundy — Iris · Burgundy, France · Whole bird, red wine, lardons, mushrooms, pearl onions, three hours.
- Boeuf bourguignon — Iris · Burgundy, France · Beef, wine, the same garnish as coq au vin. The broth tightens.
- Cassoulet, Toulouse-style — Iris · Toulouse, France · White beans, duck confit, sausage, lamb. Cracked crust seven times.
- Sole meunière, dinner version — Camille Laurent · Lyon, France · Camille: brown butter, lemon, parsley. The technique is the meal.
- Duck confit, jar to pan — Iris · Gascony, France · Cured legs, slow fat, three weeks in the jar, ten minutes in the pan.
- French onion soup — Iris · Paris, France · Slow-caramelized onions, beef broth, gruyère, the right bowl.
- Bouillabaisse marseillaise — Iris · Marseille, France · Five fish, fennel, saffron, rouille, two services.
- Gigot d’agneau, Sunday — Iris · Provence, France · Spring lamb, garlic, rosemary, the carving knife at the table.
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