This classic preparation emerged in Grenoble, pairing delicate fish with browned butter, capers, and lemon.

These crisp, airy fritters originated in Lyon, where cooks made them for festive pre-Lenten celebrations.

If you're tired of the same old smoked salmon dish for Christmas, try this instead!

This sweet treat grew from classic choux pastry traditions, gaining its chocolate filling as bakers experimented with more indulgent variations.

A regional twist on coq au vin, replacing red wine with Champagne in a classic French braising tradition.

A northern French tart that began as a rustic leek-filled pastry from Picardy and Flanders.

An Alsatian sauerkraut dish enriched with meats, shaped by centuries of Franco-German influence.

Kind of Basque cheesecake.

The North's version of bouillabaisse.

A delicious white veal stew.

Like moules marinières, just made with cider.

How to improve the best sandwich in the world, with No.1 ingredients

A beef stew made with beer.

Like clams casino, just better.

A refined taste of autumn

A cabbage soup from the Middle Ages, famed for its healing virtues.

Autumn’s crunchiest treat.

The perfect meal to make as the days grow colder!

Taken right from the potato section of my new book, French Classics!