5 Best French Food Recipes | French Delicious Food


Welcome to this article. Here we will discover 5 best French food recipes. Let’s begin.

5 Best French Food Recipes:

Tarte Tatin

Are you wondering how to make Tarte Tatin? The famous French apple tart will be easy to prepare by complying with the actions below.

Active ingredients

  • Flour 200 g.
  • sugar 1 tsp.
  • Butter 100 g, cooled.
  • Eggs 1.
  • apple 1000 g, little, e. g. Cox’s Orange or Elstar.
  • Lemon juice 1/2 lemon.
  • Butter 60 g.
  • Icing sugar 60 g.


How to prepare a delicious tarte tatin

  • Make a shortcrust bread from flour, sugar, butter, egg, and a pinch of salt.
  • Wrap in cling movie as well as cool in the fridge for around 30 mins.
  • Heat the stove to 220 ° C (200 ° C in a fan oven), 425 ° F, gas 7.
  • Peel as well as core the apples.- Cut right into quarters or smaller sizes relying on the dimension.
  • Drizzle with lemon juice and blend well.

For the sugar.

  • Melt the butter in a non-stick frypan.
  • Stir in the sugar and also caramelize somewhat.
  • Stir the apple wedges right into the mixture as well as chef briefly.
  • Remove from the heat as well as organizations in the sharp tin like a fan.
  • Roll the pastry bent on a little larger than the tin. And place over the apples like a cover.
  • Fold the sides inwards and also weigh down delicately.
  • Bake for around 20 minutes till golden brownish.
  • Take out of the oven and entrust to cool for around 10 mins. Then release the edge with a tiny blade and transform the tart out onto a cake plate.
  • Best offered warm, with vanilla gelato, crème fraîche, or a spoonful of whipped cream.

Apricot Clafouti Recipe

Enjoy a scrumptious apricot clafouti, a stylish however effortless French dessert including fresh fruit baked with a sweetened dough.


  • Eggs 4.
  • sugar 120 g.
  • Vanilla sugar One sachet.
  • Flour 80.
  • Corn flour 20.
  • Baking powder 1 tsp.
  • Milk 25 cl.
  • Butter 30 g.
  • Apricots 5.


  • 1. Pre-heat your stove to 180 ° C and beat the eggs, sugar, and vanilla sugar until you obtain a foamy blend.
  • 2. Include the flour, mix, cornflour, and also yeast again.
  • 3. Include the dissolved butter and the milk.
  • 4. Clean the apricots, reduced them in half, and also eliminate the bit.
  • 5. Split the apricots right into a square baking meal covered with baking paper.
  • 6. Pour the dough over the apricots.
  • 7. Bake 40 minutes.
  • 8. Let cool before serving.

Anchoiade, French Anchovy Dip

You’ll like the preference of this timeless French dip prepared with anchovies, garlic, and also olive oil. Perfect for serving with raw veggies, crackers, or bread.


  • anchovies packed in oil 30 items.
  • Olive oil 15 cl.
  • Garlic Two cloves.
  • Salt To taste.
  • Pepper To taste.

Prep work


  • 1. Begin by draining the anchovies by putting them on a paper towel.
  • 2. Peel the cloves of garlic. Cut in half. Remove the stem.
  • 3. Mix the cloves of garlic & anchovies in a food CPU or with an immersion blender while putting the olive oil as you go.
  • 4. If required, correct the spices.
  • 5. Keep cool until ready to serve. Serve with a little salute, crudités, or breadsticks.

Cassoulet de Toulouse

The Cassoulet de Toulouse is an abundant French meal prepared with beans, pork skin, and sausages: a slow-cooked casserole coming from Toulouse.


  • Beans 300 g, white, dried.
  • Cloves 2.
  • bay One leaf.
  • Onion 2, 1 diced one arrangement garni.
  • Carrot 1, peeled off.
  • Tomato 4, diced.
  • Garlic Two cloves, one diced.
  • Lamb 250 g, shoulder, diced.
  • Pork 250 g, belly, diced.
  • Goose Two legs confit.
  • Thyme Four sprigs.
  • Sausage 250 g.
  • Breadcrumbs 150 g, toasted.


  • Soften the beans overnight in cold water. Retain the water.
  • Stick the cloves, and the bay has fallen leaves in among the onions and put it in a pot along with the beans, the bouquet garni, the carrot, the tomatoes, and one garlic clove.
  • Cover with water as well as a chef on medium heat for 1.5 to 2 hrs.
  • Scoop off the foam as well as, if essential, include some even more water.
  • Warm the stove to 160 ° C (140 ° C in a fan oven), gas 3. Fry the lamb and the pork in 2 tbsp warm goose fat (from the confit).
  • Include the diced onion and also the garlic and also fry for a few mins.
  • Deglaze with several of the water from the beans and include the thyme.
  • Cover and also braise gradually on a low heat for around 1 hr.
  • Fry the sausages in 1 tbsp hot oil until brown.
  • Remove the onion, the arrangement garni, the carrot, and the garlic from the beans and move everything to a cassole.
  • Place half the beans in the recipe and add the meat in layers. After that, top with the beans’ rest.
  • Sprinkle with half the breadcrumbs and also bake for about 1.5 hrs.
  • Stir thoroughly every 30 min and add the staying breadcrumbs throughout the last 15 minutes.
  • Serve promptly.

Duck Confit with Shallots

Duck confit is a typical French-treated meat meal. Find out exactly how to prepare it in the house and serve it with shallots and toasted bread.


  • duck Four legs.
  • Shallot 500 g.
  • Salt 200 g, sea.
  • Peppercorns 1 – 2 tsp, black.
  • Rosemary Two sprigs.
  • Honey 2 – 3 tbsp.
  • Duck fat 750 – 1000 g, or goose fat.
  • Bread Four pieces, white.


  • How to make duck confit with shallots:
  • Wash and also completely dry the duck legs.
  • Cut via the ligaments to the bone listed below the calf bone on each leg to ensure that the meat can acquire during cooking.
  • Peel the shallots as well as leave them whole.
  • Put the duck legs into a frying pan, include the shallots as well as period with salt.
  • Crush the peppercorns in a mortar.
  • Pick the leaves from the rosemary stalks.
  • Add the honey, rosemary leaves, and pepper to the duck and also shallots. Mix well with your hands.
  • Cover and also marinate in a cool area overnight.
  • The next day, warm the oven to 200 ° C. Heat a little duck fat and brown the duck pieces on the skin side.
  • Then include the shallots and sweat briefly with the duck items.
  • Add the rest of the duck fat to ensure that the meat is covered.
  • Put the pan in the all-time low of the preheated oven for about 3 hours. Put up until the meat hurts as well as perfectly browned.
  • To serve, toast the bread and place it on plates.
  • Put an item of duck confit on each piece of bread. Include several shallots and also offer.

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