15 Old-School French Recipes Your Grandma Used to Make (2024)
food
By Rebecca Shapiro
•
Published Jul 5, 2019
Everyone knows that the French can cook. (Seriously, how do they manage to do bread and butter better than the rest of the world?) And if you were lucky enough to grow up with a French grand-mére, you didn’t even need Julia Child to teach you how to make a classic boeuf bourguignon. Here are 15 old-school recipes she’d be proud to see you make. Bon appétit.
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Photo: Liz Andrew/Styling: Erin McDowell
Cheater’s White Wine Coq Au Vin
Coq au vin sounds like something that should take all day, but this one-pot version is ready in under an hour. Make sure to save a glass of wine to sip on while you cook.
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Photo: Liz Andrew/ Styling: Erin McDowell
Slow-cooker French Onion Soup
French onion soup is one of our hands-down favorites. There’s the savory broth, crusty bread and a mound of melted Gruyère. Plus, this hands-off version cooks in the slow-cooker all day, so you can go about your business with visions of cheese pulls dancing in your head.
Your grand-mére’s version was probably filled with duck and sausage. But we like Coterie member Phoebe Lapine’s lighter veggie version for a change of pace.
We’ve all made baked Brie with a whole jar of jam spread on top. But to class it up, follow the lead of Coterie member Gaby Dalkin (and French grandmas everywhere) and switch to the slightly funkier Camembert, with a simple herb topping.
Who needs pancakes when you can have these paper-thin crepes to devour? Eat them for dessert, or a particularly indulgent breakfast.
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Photo: Liz Andrew/ Styling: Erin McDowell
30-minute Cheater’s Bouillabaisse
Your grand-mére probably spent hours on her bouillabaisse, and used every kind of fresh seafood she could find. But narrowing it down to just a few—cod, shrimp and mussels—and using canned tomatoes and seafood stock makes this an easy weeknight meal.
An open-faced version of our favorite sandwich—crusty bread, tangy mustard and a creamy Gruyère cheese sauce. We’re not exactly going to call this diet food, but the smaller size makes it just a little more manageable.
We don’t understand how the clafoutis—a baked custard dish studded with fresh fruit—manages to be so creamy and so light at the same time. But we’re willing to keep making them until we figure it out.
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PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
Cheater’s Slow-cooker Beef Bourguignon
Don’t tell Grandma (or Julia Child), but when you’re making beef bourguignon, the slow-cooker is truly your best friend. Set it, forget it and come home to melt-in-your-mouth tender meat.
A classic quiche Lorraine will always remind us of lunch at Grandma’s, and thanks to Heidi Larsen, we’re ready to carry on the tradition. Using a make-ahead pie crust makes it super simple to throw together.
The secret to this easy tarte tatin is store-bought puff pastry (Coterie member Katie Workman always has the best time-saving tips). But we promise, it still looks and tastes just as good as the homemade version.
Potatoes with cream sauce and plenty of melted Gruyère? Yeah, we’re on board. This is not everyday food, but once in a while it certainly hits the spot.
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Erin McDowell
Lemon And Herb Roast Chicken
It’s practically the law in France that Sundays involve a big family meal with a roast chicken at the center. We can’t think of a nicer way to start the week.
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Photo: Eric Moran/ Styling: Erin McDowell
Frozen Chocolate Soufflé
Making a classic soufflé can be a bit intimidating, but it pays to do it a day ahead of time. Once you’ve assembled, stick it in the freezer overnight, which helps keep the shape and texture.
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What is a typical French dinner menu? The typical French dinner menu is salade verte (green salad) followed by viande avec garniture (meat with vegetables), fromage, and dessert. You may also see potage (soup) and hors d'oeuvres (appetizers) as a first course.
Boeuf Bourguignon is a French stew made with beef braised in beef stock and red wine, naturally from the Burgundy region. Carrots, garlic, onions and a bouquet garni (fresh herbs tied together) are cooked slowly resulting in a hearty beef stew.
1) Petit-déjeuner – Breakfast. In France, breakfast might be smaller than what you're used to. ...
2) Déjeuner – Lunch. Traditionally, lunch was eaten at home en famille (as a family), which was easy enough for most people thanks to a 2-hour midday work break. ...
This quintessential French food was popularized by Julia Child, becoming one of her signature dishes. The dish sees chicken braised with wine, mushrooms, salty pork or bacon (lardons), mushrooms, onions, garlic, and sometimes even a drop of brandy.
The Oxford Companion to Food calls pot-au-feu "a dish symbolic of French cuisine and a meal in itself"; the chef Raymond Blanc has called it "the quintessence of French family cuisine ... the most celebrated dish in France, [which] honours the tables of the rich and poor alike"; and the American National Geographic ...
French cuisine has a storied past and a global reputation for excellence. While the nuances are vast, three main classes stand out: Haute cuisine, Provincial cuisine, and Nouvelle cuisine. Each reflects different periods, techniques, and cultural influences that have shaped the nation's palate.
A typical French breakfast consists of a croissant or bread with butter and jam and sometimes a sweet pastry. Fresh fruit juice and hot beverages, like coffee or tea, are also included. Here all meals for French breakfast. The tradition of eating a large meal mid-day continues at dinner time in France.
Introduction: My name is Twana Towne Ret, I am a famous, talented, joyous, perfect, powerful, inquisitive, lovely person who loves writing and wants to share my knowledge and understanding with you.
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