French cuisine and classic French recipes to master
Sweet or savoury, these are the French recipes to master.
Gourmet Traveller’s Best Destination Dining: Chauncy
Heathcote, Victoria
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20 warming casserole recipes that are too good not to share
Trust us, these casseroles are worth the wait.
37 French desserts to master
Crêpes and clafoutis, millefeuilles and madeleines, and gâteaux, give us all the gâteaux.
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.
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Reine and La Rue Melbourne: Restaurant Review
One of Melbourne’s most ambitous openings of 2023 is also one of the priciest, but it’s all part of the experience.
Coming soon: Bright and breezy French Riviera diner Martinez arrives at Circular Quay
And Gourmet Traveller readers are invited to be the first to check it out next week.
How to make Pithivier, step by step
The French pastry classic is updated for a new generation with charred carrot, garlic shoots and goat’s curd.
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Reine and La Rue is Melbourne’s soon-to-open French restaurant and bar from the Nomad crew
It's taking over the historic, cathedral-esque Melbourne Stock Exchange that has remained shut for over 20 years - and it's opening next month.
Bastille Day recipes
Celebrate France's national day the right way: with copious amounts of classic French food.
13 seafood stew recipes to add to your repertoire
From a fish stew to seafood soup, here are our favourite steaming-hot bowls of seafood to master.
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Boeuf Bourguignon
The recipe for the traditional braise of Burgundy may have changed slightly, but one ingredient remains non-negotiable: a bottle of the region's red wine.
Our best choux pastry recipes for your next baking challenge
Master the art of the French pastry to make profiteroles, Paris-Brests and classic chocolate éclairs.
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How to make a basic choux pastry
Overwhelmed by the idea of making a choux pastry dessert? This simple but delicious choux pastry recipe makes baking a Paris-Brest, ice-cream Beignets or a dark chocolate éclair much more manageable.
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Choux pastry
A masterclass on choux pastry - from the origin of choux pastry to how to make the perfect choux.
How to make soufflé
This French classic is the perfect dinner party dessert. Add a little finesse and voilà, a light, decadently rich showstopper.
Croque-madame crêpes
These croque-madame crêpes are the perfect variation for those who love croque-madame flavours, but find the bread too filling.
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Puy lentils with bacon and Brussels sprouts
Smoked bacon, Brussels sprouts and Puy lentils – a classic combination that makes a great accompaniment to any Parisian meal.
Salmon rillettes with pickled baby vegetables
Scented with lemon, these salmon rillettes are a refreshing addition to any menu.
Coq au riesling
Keeping all the elements of what makes this dish a provincial family favourite, this recipe has been refined with a modern-day bistro interpretation.
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Entrecôte’s new location is a winner
A move to Prahran has taken this Melbourne brasserie to glamorous new heights.
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.
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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Creamy mashed potato
Our recipe for classic mashed potato.
Opening today: Manon, an opulent all-day brasserie for the Sydney CBD
6am croque madame? Late night steak frites? The dining room or the alfresco terrace? This opening – in one of Sydney’s marquee locations, at the base of the QVB – is one to get truly excited about.
Madeleines with lemon sugar
A recipe for classic madeleines, dusted with lemon sugar.
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Cassoulet
Our take on the French classic.
Coq au vin
The timeless French recipe that delivers comfort with every bite.
Bar Rogue
Perth's favourite nouveau bistro unveils its wine bar spin-off that has eaters as well as drinkers in its sights.
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Potato, leek and silverbeet gratin
A sumptuous recipe for potato, leek and silverbeet gratin.
Choux wreaths with burnt-honey cream, raspberries and sesame praline
This is one one impressive - and delicious - dessert.
Crème brûlées
A crackling top, a silky custard middle. You can't go wrong with this French classic.
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Restaurant Dan Arnold
Come for the tasting menu, stay for the snacks.
Le Rebelle
For fans of new-wave French cuisine.
French toast
Mornings just became a lot sweeter.
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How to make béchamel with Jacques Reymond
A little know-how equals better lasagne, cauliflower cheese and croques monsieur. Chef and doyen of French cooking Jacques Reymond shows how to achieve that silky-smooth result.
Review: Melbourne’s Chancery Lane is bringing aspic back
At Scott Pickett’s smooth new clubhouse expect old-school French flavours, reworked for the modern day.
The Damien Pignolet method for better beef Bourguignon
So much more than a fancy stew, boeuf à la Bourguignonne is a dish that’s quintessentially French.
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Sweet and buttery brioche recipes (and other brioche spin-offs)
Bread, but make it all rich and buttery.
Soufflés: the impossible made possible
Fluffy results of the sweet and savoury kind.
Pommes dauphine
Yes, that's mashed potato lightened with choux pastry, then deep-fried.
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How to make a fine apple tart
Ultra-thin apple slices precisely arranged atop a puff pastry base equal simple, buttery perfection.
Du Fermier’s daube of beef with root vegetables
The Provençal stew to cuddle up to.
France-Soir’s omelette au fromage
The secret to this cheesy omlette recipe starts with the quality and freshness of the eggs.
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Marco Pierre White’s Hollandaise sauce
When you need a recipe for this staple French sauce, it's best to turn to those who know best.
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Coming soon: Porcine, a new-school French bistro in Sydney, without the steak frites
There’s a former Old Fitz chef in the kitchen, an ex-Don Peppino’s owner on the floor, a whole pig every fortnight, plus a seafood- and veg-focused menu. This piggy is going to market with a lighter and brighter style of Parisian cuisine.
Coming soon to Sydney: a new-wave French bistro from ex-Hubert chef Daniel Pepperell
Expect lobster frites, boudin-noir spring rolls and pasta with garlic butter and snails, plus a list of French and Australian wines.
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Damien Pignolet’s guide to making gâteau Saint-Honoré
Bearing the name of the patron saint of French pâtissiers, this crown-like confection of pastry and crème is a cake in a venerable tradition.
Khanh Nguyen’s pastry creations are the works of a culinary Christo
Bánh mì thịt. Mud crab. A whole chicken. No dish or creature of the land and sea is exempt from the Sunda chef’s "en croûte" treatment.
Ginger madeleines with spiced crème Anglaise
A luxurious take on the bite-sized sponge cakes.
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Warren Turnbull’s spiced financières with poached pears and vanilla ice-cream
Warren Turnbull's take on the French cake, gussied up with five-spice.
Flour and Stone’s salted caramel chocolate éclairs
Sometimes nothing else will do.
Flour and Stone’s Paris-Brest
The choux-pastry dessert that's dressed to impress.
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This chocolate soufflé is what dreams are made of
It's simultaneously rich and feather-light.
Classic French onion soup
Vigilance rules supreme when creating the sweet caramelised flavour that accents this perennial French favourite.
How to make crème caramel
Pâtissiere extraordinaire Catherine Adams demystifies this benchmark French dessert.
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The gourmand’s guide to France
Indulge a passion for food and history with a journey that takes you on an epicurean adventure through some of the most beautiful regions of France.
Lobster Australienne by Mary’s Underground
This decadent dish from the Sydney basement restaurant combines fine French technique with an Aussie attitude.
An expert’s guide to making crème pâtissière
Nicolas Poelaert of Choux Patisserie is a master of éclairs. Here, he talks us through an essential component.
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How to make (and say) kouign-amann
In the grand tradition of French pâtissiers, Catherine Adams makes the classic buttery Breton pastries - a piece of cake once you know how.
France-Soir
A string of bright young things may have recently arrived on the southside dining scene, but the prized tables at France-Soir are as hotly contested as ever.
Bistro Gitan’s twice-baked Roquefort soufflé with poached quince
This cheesy soufflé by the Melbourne bistro is pure elegance.
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It’s pronounced “meel-foy”: layer up with these millefeuille recipes
There's layers of delicate puff pastry with something sweet sandwiched in between. What's not to love?
This is what Guillaume Brahimi would order at Bistro Guillaume
No-one knows the menu better than him.
How to make a goat’s cheese and herb quiche
Legendary chef Damien Pignolet shows how to make the ultimate savoury quiche, step by step.
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Watch: Guillaume Brahimi talks respecting asparagus, the Melburnian palate and his favourite dishes
A guide on what to order at Bistro Guillaume from the founder himself.
Chocolate liégeois
Coffee granita, chocolate mousse and a cherry on top. This dessert is the whole package.
How to make bouillabaisse with Damien Pignolet
This Provençal staple may have had humble beginnings, but it’s the undisputed king of fish stews.
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After ten years, Hardware Société moves into a bigger, brighter space
Expect oysters for breakfast and exciting snacks on Friday nights.
Bar Rochford’s duck liver pâté with rhubarb compote and fennel salad
Bar Rochford's rustic pâté for the home cook, no sous-vide required.
Julia Zemiro: how I eat
The TV personality on her family’s Bondi restaurant, hosting Eurovision, and her love of smørrebrød.
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Montrachet
REVIEW Brisbane’s flagship French destination is now bigger, brighter and better. A relocation has added grandeur, without diluting Montrachet’s Old World ambience. Aged timber flooring, gilt-framed mirrors and burgundy leather banquettes are all present, but the handsome marble-topped comptoir is now bordered by a glassed-in cellar, as befits a list loaded with namesake chardonnay and […]
Chris Lucas’s next Melbourne restaurant will be Batard, a French bistro
In the mould of a classic bistro, the CBD restaurant will offer oysters, charcuterie and lots of steak.
Gourmet Institute 2018: Guillaume Brahimi
Guillaume Brahimi is here to guide you through every aspect of hosting your very own French dinner party, complete with Gallic charm.
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One-off dinners at Hubert look at French food’s influence around the world
Diners will disembark in North Africa, south-east Asia, Canada and the Pacific during the La Belle France dinners at Sydney's Restaurant Hubert. Strap yourselves in for fusion and fun with a capital F.
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Embla’s rabbit rillettes, sage, sprouts and seeds
Rillettes are a French bistro classic. But they're surprisingly simple to prepare at home, too.
Gourmet Institute event 12: Guillaume Brahimi
Join Bistro Guillaume chef Guillaume Brahimi and pick up some pointers for your next fancy French party.
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Masterclass: Coq au vin
This classic Burgundian braise is elegant in its simplicity, relying on good ingredients and attention to detail.
French crullers
Similar to doughnuts, these French treats are made with a pastry dough similar to choux, which means a light and airy texture contrasted by the crunch of the glaze.
Anise fougasse
Anise fougasse recipe - Dissolve yeast in milk in a small bowl and set aside until creamy on top. Combine flour and sugar in an electric mixer fitted with a dough hook
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Tarte flambée
In the world of flatbread, it doesn't get much easier than this.
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How to make ratatouille with Damien Pignolet
Let the fourth-generation French-Australian chef guide you through the art of making ratatouille.
Tarte à la tomate
This bright red tomato tart is quick to make and perfect for your autumn picnic spread.
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Does Newcastle have Australia’s best éclair?
Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.
Why terrines are perfect on hot days
Nothing says summer on a plate quite like a terrine, writes Fergus Henderson, as he presses the flesh.
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French cuisine heats up in Brisbane
French bistro classics are suddenly hotter on the Queensland dining scene than a bubbling pot-au-feu.
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Jaques Reymond’s délice soufflés of fromage blanc
A triple cheese threat, Jaques Reymond combines cottage cheese, Gruyere and ricotta for ultra light and fluffly délice soufflés.
Peter Doyle’s lobster with artichoke hearts
This was a popular dish at Peter Doyle’s Palm Beach restaurant, Reflections, in the ’80s, using the local-area Palm Beach lobster. “It was delicious then and it’s still delicious today” says Doyle, now chef at Est in Sydney.
Felix
REVIEW The Merivale group’s homage to the French brasserie is well realised. The faithfully recreated room, which could so easily be a tired cliché, is full of energy and movement and has a lightness to match its urban surrounds. A friendly, enthusiastic floor team does a great job on the perennially busy floor. Classic dishes […]
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Du Fermier
REVIEW Menu? Who needs one? Not Annie Smithers. She rustles up the day’s spread with picked-that-day ingredients from her massive kitchen garden. Everything else – Suffolk lamb, duck, fish, Sher wagyu – comes from local suppliers who breed free-range and ethical meats. Do book if you want to secure a seat at one of the […]
Alain Passard is coming to Australia
And his lucky host city is…
Chicken vol-au-vents
Is there anything a vol-au-vent can’t do? Dress them up with poached oysters and caviar or make fast friends with chicken and white wine.
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Restaurant Hubert opens for lunch
That sandwich at your desk is suddenly looking a bit lacklustre.
France-Soir’s duck à l’orange
Try this French restaurant classic at home when entertaining as an elegant main.
Paris-Brest
Designed to resemble the wheel of a bicycle, this classic was created to celebrate the Paris-Brest cycling race.
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Chicken with baby beetroot, kipflers and beurre noisette dressing
This is a warm salad for crisp spring days with a drizzle of buttery beurre noisette dressing.
Crab salad with herb mayonnaise and garlic chapons
This tender crab meat salad makes an excellent entrée. The chapons make it - they're croûtons that have been rubbed with garlic.
Roast chicken with celery, anchovy and white bean salad
This dish is the perfect addition to a picnic. The crispy-skinned roast chicken meets its match in this zesty celery, anchovy and white bean salad.
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Salade printemps with goat’s curd and herb vinaigrette
Creamy goat's curd and crisp spring vegetables come together in this herbaceous French salad.
Mousse au chocolat
This decadent chocolate mousse dessert is the perfect end to a French dinner ton chez toi.