The Best French Recipes

When we talk about French recipes, the first thing that comes to mind is that French cuisine is considered one of the best in the world. The country has a strong culinary tradition that goes back centuries, and many French dishes have become famous around the world.

French cuisine is characterized by its rich flavors, elegant presentation and use of high-quality ingredients. French recipes are not only delicious, but also very diverse, reflecting the country’s different regions and cultures.

That’s why today we decided to talk about the two best French recipes, how to prepare them step by step, what ingredients are needed and much more for you to surprise people with delicious recipes.

French Recipes

1- Coq au Vin

The origins of Coq au Vin are not entirely clear, but it is believed to have originated in the Burgundy region of France. In addition, it is a traditional dish that has been enjoyed by the French for centuries and has now become popular all over the world, considered one of the best French recipes.


  • 4-6 chicken legs or thighs;
  • 4 slices of bacon, cubed;
  • 8-10 small shallots or pearl onions;
  • 2 cloves of garlic, minced;
  • 1 cup mushrooms, sliced;
  • 2 cups of full-bodied red wine;
  • 2 cups of chicken broth;
  • 2 spoons of tomato paste;
  • 1 spoon of flour;
  • 2 sprigs of fresh thyme;
  • 2 blond leaves;
  • Salt and pepper;
  • Olive oil or butter for cooking.

Optional: carrots, celery, potatoes for additional vegetables

In addition, you can decorate the dish with chopped fresh parsley before serving.

Note that ingredient amounts can be adjusted according to personal preference and availability. The recipe can also be varied depending on the preference of the vegetables used, sometimes carrots and celery are added to the dish. And it is also possible to use chicken breast instead of legs or thighs.

Furthermore, the ingredients used in Coq au Vin are not limited to the above, you can add or remove ingredients as per personal preference.

Method of preparation

  1. Marinate the chicken: First, in a large bowl, combine the chicken, red wine, thyme, bay leaf and garlic. Cover and refrigerate for at least 2 hours or overnight.
  2. Prepare the vegetables: Peel the shallots or pearl onions. If using larger onions, cut them in half. Slice the mushrooms. Peel and chop the carrots and celery.
  3. Cook the Bacon: Then, in a large heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside.
  4. Brown the chicken: Pat the chicken dry with a paper towel. In the same pan, add more oil or butter, if needed, and brown the chicken in batches on both sides. Remove the chicken and set aside.
  5. Cook the vegetables: Add the shallots or pearl onions, mushrooms, carrots and celery to the pan. Cook until vegetables are tender, about 5-7 minutes.
  6. Thicken the sauce: Then, mix the flour and tomato paste with a little water to make a paste. Stir this mixture in the pan.
  7. Add the liquids: Add the chicken broth and red wine marinade to the pot and bring to a boil.
  8. Cook the Coq au Vin: Return the chicken and bacon to the pan. Add thyme and bay leaves. Cover and cook for 1-1.5 hours, or until the chicken is tender and the flavors have melded together.
  9. Season to taste: Remove the pan from the heat and season with salt and pepper to taste. Discard thyme and bay leaves.
  10. Serving: Serve the Coq au Vin with crusty bread or mashed potatoes. Garnish with chopped fresh parsley before serving.

After all, it is a delicious dish, which is why it is considered one of the best French recipes.

2- Bouillabaisse (ensopado de frutos do mar)

The origins of bouillabaisse date back to ancient Roman times, where it was a simple stew made with the catch of the day. Then, over time the recipe evolved to include the variety of fish and shellfish available in the Mediterranean Sea and today considered one of the best French recipes.


  • 0.7 kg of mixed fish, such as sea bass, mullet and monkfish;
  • 0.5 kg of seafood such as mussels, clams and shrimp;
  • 3-4 minced garlic cloves;
  • 1 chopped onion;
  • 1 leek, white part only, minced;
  • 2-3 tomatoes, peeled and chopped;
  • 1 cup of fish or chicken broth;
  • 1 glass of dry white wine;
  • 1/2 cup olive oil;
  • 1 teaspoon of saffron threads;
  • 2 blond leaves;
  • 1 teaspoon of thyme leaves;
  • Salt and pepper to taste;
  • Rouille (garlic mayonnaise) and crusty bread to serve.

Optional: Fennel, orange zest, and Pernod (aniseed flavored liqueur) can also be added for extra flavor.

Method of preparation

  1. Prepare the vegetables: First, peel and chop the leek and onion. Peel and chop the tomatoes. Peel and chop the garlic.
  2. Cook the vegetables: Then, heat the olive oil over medium heat. Add the onion, leek and garlic and cook for about 4 to 7 minutes.
  3. Add the tomatoes and stock: Add the tomatoes, fish or chicken stock, white wine, saffron, thyme, bay leaf, fennel (if using) and orange zest (if using) to the pot. Bring the mixture to a boil.
  4. Add the fish: First, add the fish and shellfish to the pan. Make sure the fish is submerged in the liquid. Cover the pan and cook for about 10 to 15 minutes or until the fish is cooked through and the clams open.
  5. Remove the fish and shellfish from the pan: Using a slotted spoon, remove the fish and shellfish from the pan and place them in a large bowl. Discard any clams that haven’t opened.
  6. Make the rouille: While the fish is cooking, make the rouille by mixing the garlic, breadcrumbs and oil in a food processor.
  7. Make the broth: If desired, the broth can be strained and returned to the pot to reduce and thicken.
  8. Serving: Pour the broth over the fish and shellfish on the platter. Serve with rouille and crusty bread on the side.

The dish can be made with a variety of fish and shellfish, so it’s a great way to enjoy what’s fresh and available. Rouille and crusty bread make the meal complete, making it one of the best French recipes.