In France, Sunday night dinner is a ritual. Whether you’re in Paris or a small coastal town, read about some of the delicious foods that locals grew up eating.
Not to be mistaken with the highly prized savory tuber, this confection actually takes its name for its resemblance to the sought-after fungus. Make your own honey truffle recipe with honey and fleur de sel finishing salt: honey adds complexity, and fleur de sel helps bring out the chocolate notes.
Citron Pressé is the French version of lemonade, a DYI type of beverage where café patrons are presented with ice water, lemon, and sugar, and invited to make their own mixture at the table. Here, we take the labor out of the drink and add a floral note.
Choux pastry is one of the essential doughs of French dessert. It’s the foundation of cream puffs, eclairs, beignets, and more. This version takes the classic cream puff dessert and turns it into an appetizer by replacing the cream filling with Roquefort cheese.
The Croque Madame, and its many variations, makes for a popular and quick snack. Originating somewhere around the early 1900s, it incorporates one of the five mother sauces of French cooking: béchamel. This recipe has a slight twist on the classic.
Poaching an egg is not nearly as difficult as it’s made out to be. Once you master the technique, we recommend serving them with Christmas brunch, though they’re also great over avocado toast or a simple, weeknight pasta dish.
Originally a popular dish served in the bistros of Lyon, this classic salad has since spread across the country, becoming one of France’s most iconic dishes. With bacon and egg, you might think it’s breakfast, but it’s a great dish for any time of the day.