French cuisine is the epitome of elegance and refinement, celebrated for its rich flavors, delicate techniques, and artful presentation. From buttery croissants and coq au vin to crème brûlée, it embodies a perfect balance of tradition and innovation.
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Starters
Starters
French Onion Soup - A rich soup made with caramelized onions, beef broth, and topped with melted cheese and croutons. (150-200 kcal per serving, made with onions, beef broth, Gruyère cheese, and baguette)
Salmon Rillettes - A spread made with smoked salmon, cream cheese, and herbs, served with toast. (150-200 kcal per serving, made with smoked salmon, cream cheese, and dill)
Coq au Vin Crostini - Toasted bread topped with braised chicken in red wine sauce. (200-250 kcal per serving, made with chicken, red wine, garlic, and herbs)
Gougères - Cheese puffs made with choux pastry and Gruyère cheese. (100-150 kcal per puff, made with Gruyère cheese, flour, and butter)
Pâté de Campagne - A coarse country-style pâté served with crusty bread and cornichons. (250-300 kcal per serving, made with pork, liver, onions, and garlic)
Main Courses
Main Courses
Vegetarian
Ratatouille - A vegetable stew made with eggplant, zucchini, tomatoes, and bell peppers. (200-250 kcal per serving, made with eggplant, zucchini, tomatoes, and bell peppers)
Quiche Lorraine - A savory pie with a filling of eggs, cream, cheese, and bacon. (350-400 kcal per slice, made with eggs, cream, cheese, and bacon)
Salade Niçoise - A fresh salad with tuna, olives, green beans, and eggs. (250-300 kcal per serving, made with tuna, green beans, olives, and eggs)
French Onion Tart - A savory tart filled with caramelized onions, cheese, and eggs. (300-350 kcal per slice, made with onions, eggs, cheese, and pastry)
Soufflé au Fromage - A cheesy soufflé made with eggs, cheese, and butter. (300-350 kcal per serving, made with cheese, eggs, and butter)
Non-Vegetarian
Coq au Vin - Chicken slow-cooked in red wine, mushrooms, and pearl onions. (350-400 kcal per serving, made with chicken, red wine, mushrooms, and pearl onions)
Boeuf Bourguignon - Beef stew slow-cooked in red wine with vegetables. (400-450 kcal per serving, made with beef, red wine, onions, and carrots)
Duck Confit - Slow-cooked duck leg in its own fat until tender and crispy. (450-500 kcal per serving, made with duck, duck fat, and garlic)
Steak Frites - A classic French dish of steak served with crispy fries. (600-700 kcal per serving, made with beef steak, potatoes, and butter)
Bouillabaisse - A seafood stew made with fish, shellfish, and saffron broth. (300-350 kcal per serving, made with fish, shellfish, saffron, and tomatoes)
Sides
Sides
Pommes Dauphine - Light and airy mashed potatoes mixed with choux pastry and deep-fried. (200-250 kcal per serving, made with potatoes, choux pastry, and butter)
Pommes Purée - Smooth mashed potatoes made with butter and cream. (150-200 kcal per serving, made with potatoes, butter, and cream)
Ratatouille - A medley of stewed vegetables like zucchini, eggplant, and tomatoes. (150-200 kcal per serving, made with zucchini, eggplant, and tomatoes)
Gratin Dauphinois - Potatoes baked in cream with garlic and cheese. (350-400 kcal per serving, made with potatoes, cream, garlic, and Gruyère cheese)
Haricots Verts Amandine - Green beans sautéed with almonds and butter. (150-200 kcal per serving, made with green beans, almonds, and butter)
Desserts
Desserts
Crème Brûlée - A rich custard dessert with a caramelized sugar top. (350-400 kcal per serving, made with cream, egg yolks, and sugar)
Tarte Tatin - An upside-down caramelized apple tart. (300-350 kcal per slice, made with apples, butter, sugar, and pastry)
Madeleines - Light, spongy shell-shaped cakes flavored with lemon or vanilla. (100-150 kcal per madeleine, made with flour, sugar, eggs, and butter)
Mousse au Chocolat - A creamy, light chocolate mousse. (250-300 kcal per serving, made with chocolate, cream, eggs, and sugar)
Clafoutis - A baked dessert made with cherries and a custard-like batter. (250-300 kcal per serving, made with cherries, flour, eggs, and cream)
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