French Meat Dishes

Contrary to popular belief, the word Châteaubriand does not refer only to a cut of beef, but to a method used to grill or roast a thick cut of beef tenderloin. The steak was originally prepared by a chef named Montmireil in 1822 for a French... READ MORE

Steak au poivre is a French dish consisting of a beef steak that is coated in crushed peppercorns and fried. It is served with a sauce that is made in the same pan that the steak was cooked in. Typically, the dish is accompanied by potatoes and a ... READ MORE

Simply translated as steak and fries, steak-frites is a dish that traces its origins to French and Belgian national cuisine. In this classic, fries vary from the hand-cut rustic potato wedges to thin, factory-produced types. They are alwa... READ MORE

This French classic is made by slow-roasting duck meat in its own fat. What was once used as a method of preserving meat in times before refrigeration is nowadays enjoyed as a rich and flavorful dish of its own. The meat is typically seasoned with... READ MORE

Steak tartare is an appetizer made with finely chopped raw beef or horse meat that is seasoned with salt, pepper, Worcestershire sauce, Tabasco, and mustard. The meat is combined with a raw egg yolk, capers, shallots, parsley, and (sometimes) chop... READ MORE

Beef bourguignon is a rich and complex stew originating from the region of Burgundy in France. The star of the dish is a robust red Burgundy wine, which is used to soften and tenderize tough cuts of Charolais beef, along with savory additions such... READ MORE

This classic peasant stew hails from the French region of Burgundy. This dish is the perfect showcase for the harmonious coexistence of its two main ingredients – coq, or rooster, and vin, or wine, in this case a bold, rust... READ MORE

This dish of flash-seared duck breast dates back to the late 1950s, when French chef André Daguin first prepared a magret like a steak and served it medium-rare. The meat is usually served thinly sliced and still slightly pink on the inside... READ MORE

This traditional bean- and meat-based dish from the southwest of France comes in three versions, and each version is a separate dish in its own right. The name cassoulet comes from the name of the dish used to prepare it, called a cas... READ MORE

Entrecôte is a type of beef steak that's cut from between the ribs, but it's more commonly known as a thin and boneless rib-eye steak. The butchers cut bone-in rib-eyes with the bone on each side, but there are also six leftover boneless ste... READ MORE

Simply put, this French classic is a stew-like dish of boiled meat and vegetables. However, it is not as simple as it might appear at first glance. Pot-au-feu, French for “pot on fire”, is one of the oldest French peasant winter dishes... READ MORE

Poulet rôti is a classic French dish that translates to "roast chicken." The preparation involves seasoning a whole chicken with herbs, garlic, and butter before roasting it to perfection. The result is a flavorful, golden-brown chicken with... READ MORE

Often considered an institution of French cuisine and the mother of all French dishes, this is the ultimate home cooked meal – traditional and bourgeois, yet simple and flavorful. Blanquette de veau is a veal stew (often with mushrooms and o... READ MORE

Hachis Parmentier is a traditional dish consisting of mashed and baked potatoes, chopped or minced meat, and sauce Lyonnaise. The combination of these ingredients is then traditionally placed into potato shells and baked. The dish got its... READ MORE

Paté de Pâques is a traditional dish originating from the Poitou area. The dish is a combination of ground pork, ground veal, and hard-boiled eggs encased in pastry. It's traditionally eaten as a first course for Easter dinner. What d... READ MORE

Choucroute Garnie is a typical winter dish coming from the French Alsace region. At its base is the silky, pungent, fermented cabbage known as sauerkraut, infused with flavors of goose fat, onions, garlic, juniper berries, caraway, and white wine ... READ MORE

As the name might imply, this French dish consists of a calf’s head, which is boiled for a long time until the meat becomes tender and the skin develops a gelatinous consistency. The tongue and brain are also boiled separately with a combina... READ MORE

Filet mignon is a premium steak cut from the tenderloin of a cow, a muscle that runs along the spine. The name "filet mignon" is French, meaning "dainty fillet" or "delicate steak," which reflects its reputation as one of the most tender and luxur... READ MORE

Simple, yet bursting with typical French and Mediterranean flavors, poulet basquaise is one of the most famous French stews. Translated as Basque-style chicken, the dish incorporates authentic French ingredients and traditional French coo... READ MORE

Originally a humble peasant dish, this French stew is made with fresh turnips and lamb or mutton. There are two theories regarding the origin of navarin. One says it was created to mark to the victory of the French navy over the Egyptians and Turk... READ MORE

Chou farci is a traditional dish that's especially popular on chilly winter days. It's made with a combination of Savoy cabbage, pork belly fat, ground pork, bacon, onions, carrots, eggs, stock, and herbs such as chives, basil, and parsley. The ca... READ MORE

Baeckeoffe is a one-pot dish from the French region of Alsace containing vegetables, potatoes, wine, and three types of marinated meat - pork, beef, and lamb. The name of this typical peasant's dish is literally translated to baker's oven... READ MORE

An Alsatian version of the classic coq au vin, known as coq au Riesling is a dish consisting of chicken, mushrooms, onion, lardons, and dry Riesling wine from Alsace, recognized as one of the best wines in the world. It is said t... READ MORE

Poulet chasseur (lit. Hunter's chicken) is a traditional chicken dish originating from France. The dish is usually made with a combination of chicken, shallots, mushrooms, garlic, butter, salt, pepper, oil, flour, chicken stock, tomatoes, thyme, p... READ MORE

Poulet au cidre is a traditional dish from the region of Brittany. It's made with a combination of chicken breasts, onions, apples, butter, cream, nutmeg, and hard cider, preferably from the region. The onions and apples are sautéed in butt... READ MORE

Translated to weeping leg of lamb roast, the main idea behind gigot d'agneau pleureur is that it is simply a roasted leg of lamb which is cooked in a special way. The meat is placed on a rack over a vessel containing potatoes and vegetabl... READ MORE

Canard à l'orange is a traditional dish in which a duck is roasted, then served with a rich brown sauce that's flavored with sugar and orange juice. The dish is typically made with a duck breast known as Magret – which comes from a fo... READ MORE

Along with coq au Riesling, coq au vin jaune is another variation on the classic coq au vin. Instead of red wine, coq au vin jaune incorporates yellow or white wine. The best vin jaune is found in the French region of Jura, but a... READ MORE

A staple of classic French cuisine, tournedos Rossini is a dish created in honor of the legendary composer (and noted gourmand) Gioacchino Rossini. The original recipe is rich, elegant, and uses only the finest ingredients available: 2 pieces of b... READ MORE

Kig ha farz is a traditional peasant's dish from the French region of Brittany, and its origin is mostly associated with the ancient region of Léon. When translated into English from the Breton language, the name of this dish means meat... READ MORE

Poulet au vinaigre is a traditional bistro classic consisting of chicken in a creamy vinegar sauce. The ingredients include pieces of chicken, onions, shallots, garlic, tarragon, tomatoes, cream, chicken stock, white wine, and red wine vinegar. On... READ MORE

Civet de canard is a traditional duck stew. It's made with a combination of duck legs and breasts, bacon, flour, shallots, garlic, red wine, balsamic vinegar, stock, carrots, bay leaves, and thyme. The duck meat is coated in flour and browned, the... READ MORE

In the American, French, German, Brazilian, and Korean systems of primal beef cuts, the tenderloin is a cut from the loin, which is located towards the back of the cow, nestled under the ribs, next to the backbone. It spans two primal cuts: the sh... READ MORE

Flanchet in French butchery refers to a cut of beef from the abdominal muscles or lower chest of the cow. It is similar, but not quite same as American flank, as flanchet is just one part of the American flank, bavette d’aloyau and a section... READ MORE

Lapin à la crème is a traditional dish originating from France. The dish is usually made with a combination of rabbit meat, dry white wine, smoked bacon, crème fraîche, flour, egg yolks, carrots, garlic, onions, salt, pe... READ MORE

Boles de picolat is a traditional Catalan dish in which meatballs and olives are simmered in a rich sauce. Other ingredients include carrots, garlic, cepes mushrooms, tomato purée, and olive oil. The meatballs are often prepared with a comb... READ MORE