Paper-thin French crêpes that are perfectly crisp at the edges and soft in the centre — for sweet or savoury fillings. This easy crêpe recipe works for everything from Nutella and strawberries to ham and cheese.

40 min120 calEasy

★4.8(8,920)

starter

French Onion Tart (Tarte à l'Oignon) Recipe

Silky caramelised onion custard in a buttery shortcrust pastry shell — a classic Alsatian French onion tart. This easy French onion tart is perfect for a sophisticated starter, lunch or light dinner.

105 min420 calMedium

★4.7(3,240)

breakfast

Classic Homemade Croissants

Buttery, flaky, golden croissants with hundreds of delicate laminated layers — the ultimate French baking achievement.

Classic Roast Chicken

Perfectly juicy roast chicken with crispy golden skin, herb butter and pan juices — the ultimate Sunday roast recipe.

Molten Chocolate Lava Cake

Decadent individual chocolate cakes with a warm, flowing liquid centre — ready in just 12 minutes from oven to table.

French Macarons

Delicate almond meringue shells sandwiched with buttercream — the quintessential Parisian patisserie with a foolproof Italian meringue method.

74 min120 calHard

★4.6(52,800)

dessert

Classic Lemon Tart (Tarte au Citron)

A crisp, buttery shortcrust pastry shell filled with a silky-smooth lemon curd — the definitive French patisserie dessert.

100 min420 calMedium

★4.8(47,200)

Newlunch

Tuna Nicoise Salad

Classic French composed salad with seared tuna, eggs, and green beans.

35 min380 calMedium

★4.8(1,900)

Newdinner

Baked Cod with Lentils

Flaky baked cod over a bed of French-style green lentils.

40 min430 calMedium

★4.8(1,600)

Newbreakfast

Egg White Veggie Omelette

Light, protein-rich omelette loaded with fresh vegetables and herbs.

18 min280 calEasy

★4.5(1,200)

Newdinner

Grilled Chicken with Roasted Carrots

Herb-marinated chicken breast with sweet roasted carrots.

Boeuf Bourguignon (French Beef Braised in Red Wine)

Burgundy's great braised beef — slow-cooked in red wine with lardons, pearl onions and mushrooms until meltingly tender. The definitive French stew.

Quiche Lorraine (Classic French Tart)

The definitive savoury tart from Lorraine — buttery shortcrust pastry filled with smoked lardons, eggs, cream and Gruyère. Elegant and endlessly versatile.

Crème Brûlée (French Burnt Cream)

France's most theatrical dessert — silky vanilla custard topped with a sheet of caramelised sugar shattered at the table with a spoon.

Bouillabaisse Provençale

A saffron-scented Provençal fisherman's stew brimming with fresh seafood, fennel, and rouille-topped croutons.

Classic Crème Brûlée

Silky vanilla custard baked in a bain-marie and finished with a crackling caramelised sugar crust — the most satisfying tap in all of dessert.

Crème Brûlée

The ultimate French classic — silky vanilla-scented custard beneath a perfectly caramelised, glass-like toffee crust.

Tarte Tatin

France's iconic upside-down caramelised apple tart — buttery, golden apples nestled in deep toffee atop a flaky pastry base, turned out warm to reveal a stunning caramel glaze.