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44 Classic French Meals You Need To Try Before You Die


1. Coquilles Saint-Jacques

Coquilles Saint-Jacques

Todd Coleman / Via

You think you know scallops but if you haven’t tried this dish, you don’t know shit.

Find the recipe here.

What to drink: A sauvignon or a Chablis.

For dessert: These scallops are often served for Christmas. So what better dessert than a bûche, the traditional French Christmas dessert to go with it? And who said you can’t serve this dessert any time of the year? Here is the recipe.

2. Baked Camembert

Baked Camembert

It is a Camembert. And it is BAKED. What more do you need to know?

Find the recipe here.

What to drink: A red Bordeaux.

For dessert: A tarte tatin, a French apple pie, to end the meal on a sweet and light note. Here is the recipe.

3. Moules Marinières

Moules Marinières


The association between mussels and french fries is a Belgian specialty, but it’s very widespread in France and we brought our own twist to the recipe. There are many ways to cook mussels, my favorite is the moules marinières, a recipe from the west of France where you cook the mussels in a white wine broth with shallots and parsley.

Here is the recipe.

What to drink: A blond Belgian ale, or a white wine.

For dessert: A clafoutis, traditionally made with cherries but you can switch them for rhubarb. Find two (very easy) recipes here and here.

4. Buckwheat Crêpes

Buckwheat Crêpes

Foodpictures / Via Shutterstock

In Brittany, authentic savory crêpes are made with buckwheat flour and filled with anything you can dream of.

Here is the recipe.

What to drink: Apple cider.

For dessert: Crêpes suzette.

5. Blanquette de Veau

Blanquette de Veau

You’ll have a hard time finding a more quintessential French dish than this veal ragout. It’s très très bon.

Here is the recipe.

What to drink: A red Bordeaux.

For dessert: A Paris-Brest, a cream puff filled with whipped cream. Find a recipe hereand here.

6. Soupe à L’oignon

Soupe à L'oignon

bonchan / Via Shutterstock

The queen of all soups. This is how New York Times food critic Amanda Hesser described it: “It is one of the strangest and most delicious soup recipes I’ve encountered. … By the time it is done, the ‘soup’ is like a savory bread pudding and the top has a thick, golden crust that your guests will fight to the death over.”

Here is the new recipe.

What to drink: A Beaujolais.

For dessert: Chocolate éclairs. The real ones are filled with chocolate cream and not vanilla custard like most recipes in English would have you believe. Here is a good recipe.

Read the rest at


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This entry was posted on January 15, 2014 by in Romance and tagged , , , , .
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