French Classics
Explore foundational French dishes - and some creative interpretations - and make them a part of your cooking repertoire.

Braised Lamb with Tarbais Beans & Pistou
by D'ArtagnanThis easy recipe for slow-cooked lamb with creamy white beans and fresh basil pistou is the ultimate comfort food.
View Recipe Braised Lamb with Tarbais Beans & Pistou
Foie Gras Crème Brûlée
by D'ArtagnanTry an indulgent twist on classic crème brûlée with our recipe for foie gras enriched custard. Serve as dessert or as an appetizer with toasted brioch...
View Recipe Foie Gras Crème Brûlée
Wild Mushroom Potato Gratin
by D'ArtagnanBlack truffle butter and several varieties of mushrooms make this creamy potato gratin recipe worthy of company and your holiday table.
View Recipe Wild Mushroom Potato Gratin
Mushroom & Cheese Quiche with Truffle Butter Crust
by D'ArtagnanThis easy mushroom quiche recipe features a black truffle butter shortcrust. Serve hot or cold, the French way: with salad greens and a bright vinaig...
View Recipe Mushroom & Cheese Quiche with Truffle Butter Crust
Chestnut Hot Chocolate
by D'ArtagnanThis cocoa recipe incorporates the nutty flavor of chestnuts and is inspired by European-style hot chocolate - thick, rich and just sweet enough. It's...
View Recipe Chestnut Hot Chocolate
Country Pâté Sandwich
by D'ArtagnanA simple and rustic sandwich with country pâté is perfectly balanced with a grainy mustard spread and spicy radish sprouts.
View Recipe Country Pâté Sandwich
Grilled Jambon & Brie Sandwich with Apricot
by D'ArtagnanOur French-style bistro ham is right at home with melty brie, sweet apricot preserves, and peppery arugula in this simple grilled sandwich recipe.
View Recipe Grilled Jambon & Brie Sandwich with Apricot
Filet Mignon with Blender Béarnaise Sauce
by D'ArtagnanThis simple recipe for Wagyu filet mignon with silky bearnaise sauce (made with our fool-proof blender method) makes a great special occasion meal.
View Recipe Filet Mignon with Blender Béarnaise Sauce
Cassoulet D'Artagnan
by D'ArtagnanOur cassoulet recipe is hearty, authentic, and easy to make. The casserole of preserved duck, sausages and beans is the heart & soul of Gascon cooking...
View Recipe Cassoulet D'Artagnan
Alsatian-Style Roast Goose with Foie Gras & Chestnuts
by D'ArtagnanOur luxurious Alsatian-style goose recipe is stuffed with ground veal and pork, and foie gras. It is the perfect main course to serve for a holiday or...
View Recipe Alsatian-Style Roast Goose with Foie Gras & Chestnuts
Chestnut Choux Puffs with Dark Chocolate Ganache
by D'ArtagnanIn this recipe, simple cream puffs are transformed with sweet chestnut whipped cream, dark chocolate ganache, and chopped chestnuts on top.
View Recipe Chestnut Choux Puffs with Dark Chocolate Ganache
Paupiettes de Veau (Stuffed Veal)
by Ariane DaguinMake our classic French recipe for stuffed veal wrapped in bacon for your next dinner party and serve one or two paupiettes per person over rice or po...
View Recipe Paupiettes de Veau (Stuffed Veal)
Blanquette de Veau
by D'ArtagnanFollow our easy recipe for a classic French veal stew and enjoy a comforting, light dish with a silky texture that is a cold-weather favorite.
View Recipe Blanquette de Veau
Veal Chops with Mustard Cream Sauce
by Ann WillanThis easy one-skillet veal chop recipe is a French bistro classic. Cooked stove top, Dijon mustard, and cream fortify a simple pan sauce.
View Recipe Veal Chops with Mustard Cream Sauce
Veal Medallions with Roquefort Sauce
by D'ArtagnanThis easy veal dish is pan-seared then simmered in white wine before cream and bleu cheese are added for a velvety sauce that comes together in minute...
View Recipe Veal Medallions with Roquefort Sauce
Veal Medallions with Calvados Cream & Sautéed Apples
by D'ArtagnanThis easy veal recipe with the flavors of Normandy - Calvados, apples, cream, and mushrooms - is also delicious with chicken, poussin, or pork chops.
View Recipe Veal Medallions with Calvados Cream & Sautéed ApplesRecipes
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