6 Top French Recipes You Need to Cook

1) French Chicken Tarragon or Poulet à l'estragon is a braised chicken in a juicy creamy tarragon sauce. Tarragon is such an underused aromatic herb, yet it marries so well with chicken. Poulet a l'estragon or chicken tarragon is a common French dish you find in many fine restaurants. Now you can make this restaurant worthy dish at home. It's packed with amazing flavours and this technique of cooking the chicken gives you amazing juicy results. I find that the smaller chickens always give you better flavour. If you can't find fresh tarragon, no problem simply use the dried version. The results will still be amazing. The cognac or brandy is optional, but of course it’s for cooking and not drinking. Although you should taste it first to be sure! Enjoy French Chicken Tarragon or Poulet à l'estragon .

2) Green beans are one of the best side vegetable dishes you can make. They go with almost everything, from lamb racks, roast beef or chicken, even with fish. This method is the French way, which keeps the beans nice and green. You can pre-cook them in advance, even the day before and finish them off just before serving.

3) The best and simplest pepper steak or steak au poivre recipe you will find. Sometimes, less is more and this recipe is one of those. No chopping, no stocks, no rare ingredients or herbs required. All cooked on stove top. This restaurant recipe has been proven thousands of times. It was one of the most popular menu choices in my old restaurant. I’m almost ashamed to reveal how simple it is, but only for you, I will!

4) It is hard to beat a profiterole or cream puff with hot chocolate sauce filled with a creamy custard cream. You will love these Profiteroles with hot chocolate sauce, a French dessert totally made from scratch. It’s a great dinner party dessert as they can be made one day in advance and refrigerated. Simply re-heat the chocolate sauce and voila! So easy to serve. They are not hard to make, just make sure you let them dry out in the oven, so they don’t collapse once cooked. Enjoy and share Profiteroles with hot chocolate sauce today!

5) Ratatouille, a French Provençal vegetable dish that originated in Nice. It's a slow cooked vegetable stew which is also known as Ratatouille Niçoise. By slow cooking the vegetables, it concentrates the flavours and gives them an almost creaminess. It's great to make a big pot as it's so versatile. You can use it as a vegetable side dish for fish, chicken, meat etc. or mix it with pasta, add it on toast for a snack. It's also freezes well, so you have ready vegetables at anytime. Plus it's very healthy, vegan and vegetarian friendly. What more could you want. Enjoy this French Ratatouille Nicoise from Provence.

6) One of the finest and best desserts in the world and yet so easy to make. A creme caramel is a baked custard dessert topped with runny caramel sauce. This used to be the most popular dessert in French restaurants due to the profit margin and convenience of being prepared in advance. A great creme caramel should have no sign of bubbles on the sides, it should also jiggle when shaken, if you follow this recipe accurately you will achieve perfection.

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[ivyhqcx]

Dear lord, how am I JUST discovering this channel? The PERFECT cooking show. No annoying verbose explaining. Just step by step instruction. Experienced chefs understand precisely what you are doing. These are by far my favorite French recipes. Thank you, or ehh, Merci!!!

[tripackonetooth]

I have a small thing to say about your pepper steak though. I consider a mistake to coat the meat with crushed pepper from the beginning, as the pepper will burn and develop a bitter taste, I find best to begin my meat roasting only with salt, and in butter with a hint of olive oil. A minute before my meat is cooked to my liking, then I will coat with crushed peppercorns. This last minute is plenty enough to boost the peppery flavor, and I then foil my steaks tightly on aluminum foil for 5 to 10 minutes. The pepper will infuse into the steaks even more 😉

[catheline]

Just discovered your channel. So well done and no narration. Thank you for that .

[jonathanrindner]

Chef, I must say it has been while since I’ve left a comment but I have to just remind everyone in the room that this channel is by far the best channel on youtube for cooking. The food is outstanding, the editing and cinematography is stellar. Keep doing what you’re doing. Its such a pleasure to watch.

[sandrasalinas]

The music is so relaxing and the cooking sounds are the best. Thanks Chef.

[feliciabosch]

I love when the dog comes to check out the smell 😍

[nimphapascuaburns]

Hi Recipe30
I graduated with Cert III in Commercial Cookery Hospitality TAFE NSW Sydney and Cert IV in Patisserie, workings different employers and still Casual at Moore Park Stadium NSW. Watching you perform the original recipes was magical arts😇 plus your creativity for dishes.

[villagaiac]

I'm so glad I bought green bean seeds in a market in St. Barts.... ten years later I still enjoy them every summer as I let them go to seed at the end of the season...

[rosetteesthermujuzi]

YOUR KITCHEN UTENSILS AND RECIPES ARE VERY IMPRESSIVE
DEFINITELY THE FOOD MUST BE SUPER TASTY 👍👍👍🕊️🕊️🕊️🇺🇬

[sandragruhle]

I have a comment about your dog. Having two Shelties, one a year old puppy, I have to remind myself daily how clever they are, and how very beautiful. They are amazing creatures, and become family very quickly. Mine would love to play with your gorgeous fur baby any time!

[mc]

this is absolutely one of my fav recipes video! love ur channel and recipes, no loud music, no unnecessary talking just food! thanks.

[russgann]

I seem to have a condition that many people have. I am allergic to food. Everytime I eat, I break out in fat cells. Watching your video, you had my mouth watering. I want it all. Everything that you prepared. All at once. Just put it here in front of me. Don't bother with utensils. I'll just use my hands.

[hangtruong]

Cooking is my relax time. Your instructions and music just give me that.

[texasstardust]

I have made Ratatouille before... but this recipe is absolutely I like it served with Pasta Nests ....and over toast as well( Sourdough) for a hearty dinner ( Lunch ) ... Every Recipe here is fabulous. Merci` beaucoup. ✨️♡

[amandamason]

I use the rattatouile as "summer spaghetti" we serve it cold on noodles on our super hot Southern USA days. It is delicious and usually only everything in it comes fresh out of the garden. 😍

[MTMF.london]

My all-time favourite meal is steak au poivre accompanied by green beans with shallots, followed with creme caramel! Your recipes are ace.

[jennyt]

Thankyou for this wonderful selection of recipes. I learned quite a few new things from you & the actual cooking is a pleasure to watch, with the close ups & sounds of sizzling butter, crunchy vegies being chopped & eggs cracked on the wooden board. Plus the music in the background is perfect.

[ShunataS]

Absolutely amazing! I make your chicken with tarragon at least once a month, my husband's favorite chicken dish. Steak Pepper steak with brandy sauce is simply mouth-watering and cooked to perfection. The presentation is simple yet elegant and oh-so-tasteful. And of course, there's Whiskey

[ndrsdgdo]

Stumbled upon your channel by accident, looks like the algorithm god choose to be nice to me today. Wonderful way of cooking! straight to the point, in an elegant way. Bravo!

[bjh]

Merci pour ce partage de recettes française qui donne l'eau a la bouche 😋🍷