French bistro food is generous, comforting and more approachable than its reputation. Most of these dishes reward patience more than skill: slow braises, deeply browned onions and custards baked gently until they just set.
1. Boeuf Bourguignon
Rich, slow-braised boeuf bourguignon with beef chuck, red wine, bacon, mushrooms and pearl onions.
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2. Buckwheat Galettes Bretonnes
Savoury Breton buckwheat galettes filled with ham, Gruyère and a runny egg: the classic galette complète.
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Poulet aux morilles: chicken braised in cream with morel mushrooms and vin jaune or dry white wine.
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Thin, tender French crêpes made with a simple batter. Fill with lemon and sugar, jam, chocolate spread or ham and cheese.
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5. Classic French Omelette
A pale, tender French omelette with a soft, creamy centre, rolled in under two minutes.
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6. Confit Byaldi (Layered Ratatouille)
Confit byaldi: thin slices of courgette, aubergine and tomato layered over a pepper sauce and baked slowly until tender.
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Classic French coq au vin: chicken braised in red Burgundy wine with lardons, pearl onions and mushrooms.
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Classic vanilla crème brûlée with a silky baked custard and a crackly caramelised sugar top.
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The Parisian café classic: ham and Gruyère sandwich topped with béchamel and grilled until bubbling.
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Light, intense French chocolate mousse made with dark chocolate, eggs and a little butter.
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Deeply caramelised French onion soup with beef stock and white wine, topped with toasted baguette and melted Gruyère.
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12. Gâteau Breton (Breton Butter Cake)
Gâteau Breton: a dense, golden Breton butter cake with a shortbread-like crumb and a criss-cross glazed top.
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Classic gratin dauphinois: thinly sliced potatoes baked slowly in garlic-infused milk and cream until meltingly tender.
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French moules marinières: mussels steamed in white wine with shallots, garlic, thyme and parsley. Ready in 30 minutes.
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Provençal ratatouille with aubergine, courgette, peppers and tomatoes, each cooked separately for the best texture.
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Traditional quiche Lorraine with a crisp pastry case, smoked lardons and a silky egg and cream custard.
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Baba au rhum: light yeasted cakes soaked in rum syrup and served with whipped cream.
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Salade Lyonnaise: frisée lettuce with crisp lardons, garlic croutons, a warm mustard vinaigrette and a poached egg.
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Salade Niçoise with tuna, new potatoes, green beans, eggs, tomatoes, olives and anchovies in a Dijon vinaigrette.
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20. Seared Scallops with Beurre Blanc
Golden seared scallops with a classic French beurre blanc of shallot, white wine and butter.
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21. Sole Meunière
Sole meunière: delicate sole fillets dusted in flour, pan-fried in butter and finished with brown butter, lemon and parsley.
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A pot of young spring vegetables gently cooked in butter and stock so each keeps its own flavour.
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