Recipe Collections

French cuisine and classic French recipes to master

Sweet or savoury, these are the French recipes to master.
French cuisine Crêpes Suzette
Crêpes Suzette
Brett Stevens

Steak frites and coq au vin and éclairs, oh my. French cuisine has long been lauded as one of the most precise in its cooking techniques. The best French recipes use top-quality produce and intricate techniques to make simple ingredients and flavours shine.

Classic French techniques are often simple, but when done right they are the cornerstone to creating enormously flavourful dishes — you likely employ French techniques in your cooking without even realising it. Braising meats low and slow in whatever wine is available is the key to creating a rich, comforting French favourite, boeuf Bourguignon. And a well-balanced, meticulously flavoured Bouillabaisse, originally considered a poor man’s soup, was first created to elevate the catch of the day, but is now a mainstay on Michelin-star menus around the world. Even sautéing, a technique so simple that most take for granted, is the essential first step in classic dishes like a buttery chasseur.

From fragrant French stews to buttery pastry, soufflés and ratatouille, and not to mention spectacular French desserts, French cuisine has contributed culinary delights across the globe. In short, French recipes are well worth mastering.

So, you already have the skills — it’s time to test them. This is our collection of the best French recipes to master.

Prune clafoutis

Prune clafoutis

Prune clafoutis recipe – Place prunes and brandy in a bowl, cover and leave to soak overnight. Drain, reserving prunes and brandy separately.
crêpes Suzette in a cast iron pan with candied orange peel and sauce with flames

Crêpes Suzette

Prolific restaurateur and chef ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet.
French onion soup

French onion soup

French onion soup is a bistro classic for good reason. For this recipe, we’ve given an already rich soup some extra luxe touches, because you may as well go all in on decadence.
Moules à la Normande

Moules à la Normande

Australian Gourmet Traveller recipe for moules à la Normande by chef David Bransgrove at Sydney restaurant La Brasserie.
Duck à l’orange

Duck à l’orange

Duck à l’orange is a classic that has evolved with an abundance of interpretations over the years. One thing that remains constant is the deep satisfaction that comes from cooking a whole duck. Begin this recipe a day ahead.

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