French Recipes

A staple is the Quiche Lorraine, an open pastry tart filled with eggs, cream, and bacon (or ham). Originating from Lorraine in the 16th century, it’s served hot or cold. Modern versions often add cheese, but the traditional recipe keeps it simple and authentic

Pot‑au‑feu is France’s iconic, slowly simmered beef‑and‑vegetable stew. Considered the national dish, it’s typically served in two stages: first, the rich bouillon, then the meat and vegetables. Basic aromatics like carrots, leeks, and onions simmer with meat to create deep, comforting flavors.