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French Recipes
55 recipes — each showing allergens, prep time, and servings. Page 3 of 3.
French Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chateaubriand
A thick, prime center-cut beef tenderloin, seared and roasted to a perfect blush, classically served with béarnaise and tender vegetables.
French Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Soupe au Pistou
A rustic Provençal summer vegetable and bean soup finished with a fragrant garlic-basil pistou stirred in at the table.
French Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Crème Caramel
A silky baked custard unmolded to reveal a pool of amber caramel cascading over the top.
French Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Galette Bretonne
Buckwheat crêpes from Brittany with a nutty, earthy flavor — wrapped around ham, egg, and cheese for a satisfying, gluten-friendly meal.
French Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Crêpes Suzette
Paper-thin crêpes folded in a fragrant orange-butter caramel, then dramatically flambéed tableside with Grand Marnier or Cognac.
French Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Gigot d'Agneau
A whole leg of lamb studded with garlic and rosemary, roasted until the crust is golden and the meat is blushing pink and utterly tender.
French Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Rillettes de Porc
Pork slow-cooked in its own fat until silky, then shredded and seasoned with herbs — spread thickly on crusty bread for a rustic French starter.
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