F​rench food is delicious. Simple. There are so many dishes and ingredients I could have picked, but these are the seven most delicious and comforting.

B​eef Bourguignon

O​ften called beef Burgundy, this dish is a must have when visiting France. First documented in the 19th century, this stew has become a tradition and standard of French cuisine. Consisting of braised beef, red wine, shallots, bacon, onions, carrots, mushrooms and garlic, it's a warm and comforting dish that's perfect to have on a cold night.

Soupe à l’oignon

F​rench onion soup has been around since the Roman Times. Originally, onion soups were looked on as a pauper's dish, but since Marie Julie Grandjean Mouquin introduced the dish to the USA in 1861, it grew hugely in popularity. Made from beef broth and caramelised onions, nowadays it is usually topped with a large crouton with melted Comté cheese on top. Can't get much better than that can you?

C​oq au Vin

T​raced back to the days of Julius Casear, this French dish of braised chicken, red wine, lardons and mushrooms, was only named and developed into a true recorded recipe in 1961 by Julia Child. While it is a very simple dish to prepare, this is the perfect comfort food. Crack open the red wine!

M​ary Berry's Recipe

M​ary Berry's Recipe

Ratatouille

O​riginating from Nice, Ratatouille roughly translates to 'stir up' and has been around since the 18th century. Originally the dish simply represented a simple coarse stew, however these days it is seen as far more sophisticated, with tomatoes as the base, sautéed garlic, onion, courgette, aubergine, pepper, marjoram, basil and fennel. Give it a whirl!

B​BC Good Food

B​BC Good Food

Soufflé

C​reated and recorded by the Chef Vincent La Chapelle in the early 18th century, this decadent dish can win anyone over. Soufflé is a simple egg dish which can be both savoury or sweet, yet it's notoriously difficult to master. If you get the 'puff' just right, the creamy and light wonder will blow you away!

Nicoise salad

t​asteofhome.com

t​asteofhome.com

O​nce again originating in Nice, this timeless salad will always be a must in summer throughout the world. Traditionally made with tomatoes, a hard-boiled egg, olives, anchovies and olive oil, it is also now widely popular to add fresh tuna into the mix. A heart, healthy and nourishing meal.

Tarte tatin

O​ne of my favourite desserts, the Tarte Tatin is named after the hotel where it was created: Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher, around 1880. Interestingly, the beautiful creation was in fact a mistake by one the owners! The 'accident' consists of caramelising apples in sugar and butter before baking in a thin sheet of pastry. Ideal warm and served with ice cream, custard or cream.

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