Favourite French dishes

[Anonymous No.15535917]

What are your favourite French dishes /ck/ bros? Any hidden gems I should know about?

[Anonymous No.15535966]

Pierre here
My own favorite is Blanquette de Veau if you wanna google that and try it out yourself, but it's honestly pretty bland, ultimately a stew with creamy sauce
I'm a sucker for stews so I'm having a hard time coming up with other ideas now
If you're into pastries and baking you could look into that too, usually it's mostly regional cooking and not really what you'd find by looking into "french cooking".

[Anonymous No.15535978]

>>15535917
Duck confit, it's excellent. I hope to make some at some point.

[Anonymous No.15536001]

>>15535966
French friend, I am Anglo, please give me your favourite French stews I love beef stew but I want to try something new.

[Anonymous No.15536009]

For me? Its cassoulet.

[Anonymous No.15536011]

>>15535917
That one dish where you throw some meat in a cream sauce seasoned withsome alcohol.
Based French.

[Anonymous No.15536016]

>>15535978
Sounds luxurious

[Anonymous No.15536027]

>>15535917
croissants, if i could eat only one single thing for the rest of my life but in unlimited quanities, i'd be fine with eating only butter croissants for the rest of my life.

[Anonymous No.15536052]

>>15535917
One of the best pastries out there

[Anonymous No.15536070]

>>15535917
French fries q

[Anonymous No.15536072]

>>15536052
Obligatory "yas kouign".

[Anonymous No.15536074]

>>15536052
Whats this?

[Anonymous No.15536077]

>>15536074
Nevamind, already answered.

[Anonymous No.15536083]

I want some of that ass sausage that tastes like ammonia. what is it called?

[Anonymous No.15536085]

>>15536083
Andouille.

[Anonymous No.15536088]

>>15536085
no that's garlicky.

[Anonymous No.15536099]

>>15536085
you mean andouillette

[Anonymous No.15536101]

Loup en croute is a bit time-consuming and requires some skill to make, but it's worth it. I made it for a special occasion and everyone loved it. Pairs very well with a herb butter sauce. I'd also eat practically any French pastry, they're all delectable.

[Anonymous No.15536122]

>>15536009
Le básed

[Anonymous No.15536133]

>>15535917
aligot saucisse, it's litterally melted cheese with a little mashed potatoes in it with a hint of garlic, and the sausage is a regular sausage,

sounds pretty humble compared to the super fancy cuisine francaise, but hey, cheese and potatoes can't go wrong together

[Anonymous No.15536161]

for me, it's beef burgundy, the best stew

[Anonymous No.15536168]

>>15535917
Tartiflette au reblochon is a delicious and really simple dish, it's very nice.

[Anonymous No.15536189]

>>15535917
For me, it's cock with wine

[Anonymous No.15536194]

>>15536189
I love cock with wine

[Anonymous No.15536195]

>>15536168
National dish of Savoie, hautement basé.

[Anonymous No.15536198]

>>15536133
>normal sausage
is that like a polish sausage? keilbasa?

[Anonymous No.15536217]

>>15536198
Could be a sausage from Toulouse.

[Anonymous No.15536229]

>>15536198

it's more like a Bratwurst
there is not really a special sausage with aligot, the most logical one would be the saucisse de toulouse since it's the closest, as long as it's not a hotdog, it's fine.

form what i read, kielbasa are always smoked ?

[Anonymous No.15536236]

ITT: people confirming that French cuisine is simple

[Anonymous No.15536243]

>>15536236
A lot of it is. There are still quite a few quite complex recipes though. Making kouign-amann is a reasonable challenge, I'd say. Pressed duck is also not so easy to do at home.

[Anonymous No.15536292]

>>15536236
I consider French cuisine more time consuming than complex. Lot of stews and roasts and baked goods that need a few hours to properly develop. But the techniques aren't anything exceptional and no country would serve Michelin-tier food for every meal.

[Anonymous No.15536299]

>>15536236
french home cooking is actually pretty simple but the cooking time might be quite long, i made a boeuf bourguignon today, it's simmering in the oven while i shitpost on the internet, i just check it once a hour and that's it.

[Anonymous No.15536330]

Coq au vin is seriously good even when you use just regular chicken etc. Beef burgundy as well. They are just good, warming and comfy foods.

[Anonymous No.15536370]

>>15536189
>>15536194
>>15536330
based

[Anonymous No.15536416]

French cooking gets a bad rep because it can be weird and overly posh. Mainly because it has been one of the, if not the, leading cuisine in high end restaurants etc. Those posh and super weird recipes are not everyday food tho. French have normal and accessible food as well.

It depends on what you look for in your recipe. The food has been eaten for a thousand years and tested by many people. It is not a health food. It is quite fatty and salty.

Almost every corner of the world has been affected by French cuisine in some way desu.
Butter and cream for the win. Colonialism for the win.

[Anonymous No.15536420]

Chicken Jardinière is good, I only know it from the Jacques Pepin video but his recipe checks out

[Anonymous No.15536509]

>>15536330
Aren't you supposed to use a capon for that?

[Anonymous No.15536524]

>>15536509
Coq au vin is specifically meant to produce a good dish from less desirable meat.

[Anonymous No.15536535]

>>15536509
chapon you mean ? nope, the point of coq au vin is to cook the shit out of a tought cock meat ( huhuhu cock meat) by simmering it in a wine sauce for eons.

chapon is already fat and tasty, it would be a waste not to roast it at it is

[Anonymous No.15536541]

>>15536509
I am not french, I just enjoy simple recipes that taste good. From my experience, cock or chicken both make good food.

[Anonymous No.15536574]

>>15536509
>>15536535
>>15536541
Ah, so you basically use an ancient yardbird, who's too tough to prepare otherwise.

[Anonymous No.15536624]

brandade de morue. it’s simple and salt cod and potatoes are always kept on hand. i make mine with extra garlic and extra bay. eat it with just some warm baguette. simple as.
also you can save the leftover saltcod infused cream and use it in chowders and soups

[Anonymous No.15536627]

got a whole duck for cheap yesterday. what should i do with it? was thinking confit

[Anonymous No.15536640]

>>15536627
you need a large amount of duck fat to confit your meat, can you get some ?

[Anonymous No.15536676]

>>15535917
I've never eaten it but if I could ever get my hands on any I'd love to try ortolan.

[Anonymous No.15537113]

>>15536627
Protip: Duck confit is a waste of time and resources for a whole duck; slow-roasted duck will get extremely tender + extremely crispy skin just by cooking in its own rendered fat.
Here's a recipe:
>dry brine uncovered with sugar and aromatics overnight (e.g. anise, ginger, cinnamon, orange peel)
>wash off brine in cold water, prick the skin all over with a paring knife
>roast in roasting pan on a low setting for 6-8 hours
>finish up by turning on high for final 5-10 mins if it's not crispy enough
>pair with whatever you want
>save the fat for other ventures
Easy and delicious.

[Anonymous No.15537133]

>>15537113
Yes, I wouldn't advise that they confit a whole duck. But would you say that it would be worthwhile if you just tried to confit a number of duck legs?

[Anonymous No.15537169]

>>15535917
I like this tomato/mustard pie thing from the south of france

[Anonymous No.15537173]

French cuisine seems incredibly dated these days but it's hard to beat a good french onion soup.

[Anonymous No.15537209]

Not sure if Quiche Lorraine is actually french or just a meme, but I have never eaten a bad one

[Anonymous No.15537216]

Baguette with Brie and butter, I at four of these damn things every day I was in France

[Anonymous No.15537223]

>>15535917
>Any hidden gems I should know about?
Ortolan, of course !
https://www.youtube.com/watch?v=SEPMuyGe7dg

[Anonymous No.15537346]

>>15537133
Confit the legs, salt cure and hang the breast, make stock with whatevers left. Best if you get a few ducks for this.

[Anonymous No.15537357]

>>15537209
>>15537169
>>15536624
>>15536168
>>15536133
>>15536099
>>15536009
>>15535978
Mes basanés

Also:
Soupe au pistou
Ratatouille
Daube provençale
Escalope à la crème
Sole meunière
Raie au beurre noir
Pissaladière
Pieds paquets

[Anonymous No.15537388]

>>15537133
>>15537113
going to do this tomorrow. ty

[Anonymous No.15537403]

>>15537133
If all you've got is legs and you have enough duck fat then yeah. I just prefer cooking duck in its own fat because it's more economical and still tastes amazing.

[Anonymous No.15537413]

>>15537388
Post the results somewhere please!
I also forgot to mention that you need to pat the duck dry after you rinse it.

[Anonymous No.15537414]

The stupid rest movie genuinely had a really good message with the food critic and /ck/ should realize it. Don't be irritated that a peasant food is part meme because of it, just acknowledge that some plain meat and vegetables on a plate with a little seasoning is a feast for a king and worth eating every day
A chef's job is to surprise and delight sure but a regular cook can't go wrong with their own little spin on a basic hearty dish.

[Anonymous No.15537417]

I want to learn French cooking. Should I go to culinary school?
There are no fancy, French restaurants where I live, otherwise I'd try to get a job there.

[Anonymous No.15537431]

>>15537417
Just watch the French Cooking Academy guy on YouTube to learn straight from the cookbooks authored by the godfathers of French cuisine. Most Western styles of cuisine borrow at least some techniques from the French so it should be familiar if you cook.

[Anonymous No.15537449]

>>15537216
It's unironically amazing.
I've been eating sandwiches with brie, butter and rhubarb jam on a baguette, baked until the cheese melts.
Is this a popular thing?

[Anonymous No.15537452]

>>15537431
I have been watching that channel actually. Maybe I should get the books too

[Anonymous No.15537581]

>>15535917
Personal favorite is Beef Bourguignon but I've made potato leek soup a few times this winter and it really hits the spot.

[Anonymous No.15537588]

>>15536009
Cassoulet is fucking great. You can make it as fancy or as gormand as you want.

>>15536101
I made salmon en croute for my late grandmother's final birthday. She was on dementia medication and had no appetite anymore, so my aunt and uncle pulled me aside to let me know not to be offended if she didn't eat any, but she ate a full plate and was telling friends at her birthday party the next day about it.

>>15536168
Tartiflette has become my go to Thanksgiving dish instead of mashed potatoes. I use gruyere and brie though.

For myself, a pate and gerkin sandwich is great lunch on weekends. Otherwise, I like making ham and cheese crepes for when I visit my other grandparents. I'd murder to see them again soon. Last time we are together was last February

[Anonymous No.15537597]

>>15537388
You could also try confirming chicken legs and thighs first if you want to get a feel for the technique.

[Anonymous No.15537832]

>>15536236
90% of the effort of making french cooking is that it takes a million years to do all the prep work, and/or the dish needs to be constantly attended to during cooking for an annoyingly long amount of time. It's not that your average recipe requires professional chef levels of skill, it's that it's such a massive time investment for people who aren't housewives and need to schedule time to work and shit during the day.

[Anonymous No.15537841]

>>15535917
>MHHHHHHHHHHHH BUTTER AND STARCH
hard pass

[Anonymous No.15537846]

>>15535966
That sounds delicious. I will try this.

[Anonymous No.15537848]

>>15536072
>"yas kouign"
Underrated

[Anonymous No.15537856]

>>15537581
Potato leek soup is a personal favorite. You can play around with it, making a seafood potato leek soup, scandalous but delicious too. I add salmon, scallops, maybe a few shrimp. generally using soup left over from the day before.

[Anonymous No.15537893]

>>15537856
I threw some ham and corn into the leftovers once, I know people sperg about add ins but it's damn good

[Anonymous No.15537981]

>>15537893
It's your soup. You can do as you like. Haters can get stuffed.

[Anonymous No.15537985]

>>15536001
Replace any sort of wine with guinness.

[Anonymous No.15538345]

God I want to make some cassoulet but I don't want to go through the effort of making cassoulet.

[Anonymous No.15538478]

>>15536676
You will have to wear the napkin of shame over your head while you do.

[Anonymous No.15538494]

>>15538345
>I don't want to go through the effort

Then sir, your dining-room shall remain a cassoulet-free zone.

[Anonymous No.15538712]

>>15538345
just use canned cannolini beans, bacon, and sausage

[Anonymous No.15539017]

I like your yoghurt, Frenchanons

[Anonymous No.15539117]

Suddenly have a craving for one of those french style hot dogs where the hot dog has a thick casing and actual flavor and the bun is a fucking baguette and just a little mustard to finish her off. God damn those things were good.

[Anonymous No.15539147]

>>15538712
MON DIEU!!! CA C'EST INCROYABLE!! MERDE!

[Anonymous No.15539167]

>>15535917
Quenelle with Nantua sauce.

[Anonymous No.15539170]

Bouillabaisse

[Anonymous No.15539175]

>>15536236
I'm about to blow your mind anon:

Most French people do not own a duck press

[Anonymous No.15539200]

>>15539017
Honestly North American dairy is incredibly shit compared to what they're doing in Yurrip. I couldn't believe how good butter from Normandy tasted when I went there. I'd be at least 50 lbs heavier if I lived in France

[Anonymous No.15539219]

its basque, but piperade

[Anonymous No.15539458]

>>15536236
All cuisines are simple. At the same time, all cuisines are complex in what amount of work can go into them.

[Anonymous No.15539483]

>>15538712
There's no good sausage to use though. Everything in America is too heavily spiced and uses garbage pork.

[Anonymous No.15539829]

>>15539200
not only is the butter fattier and more flavorful but they use fucking absurd amounts of it too. Like so much its hard not to laugh following the recipes

[Anonymous No.15541003]

>>15539829
I made the meme French mashed potatoes once for Thanksgiving but with only half the butter and it was still really really rich. idk how you could eat more than a half cup of the full blown stuff

[Anonymous No.15541063]

>>15537588
>I made salmon en croute for my late grandmother's final birthday. She was on dementia medication and had no appetite anymore, so my aunt and uncle pulled me aside to let me know not to be offended if she didn't eat any, but she ate a full plate and was telling friends at her birthday party the next day about it.
That is such a sweet story, love making people happy with food.

[Anonymous No.15541919]

>>15535917
there's this peasant dish from the pyrenees mountains called azinat that's pretty tasty, it's smoked pork, sausages, and veggies boiled in a broth made with leftover pork bones and scraps. you can eat it all in one pot like a stew or seperate out the veggies and meat and serve the broth up like a soup for a coursed meal

[Anonymous No.15541983]

>>15536088
you might be mixing up french andouille with the cajun stuff that's called andouille if you're in america, it's like different national varieties of chorizo

[Anonymous No.15542580]

>>15541003
were they good atleast? curious what the recipe was. love me some mashey taters

[Anonymous No.15542582]

>>15541983
>different national varieties of chorizo
welp now theres another rabbit hole for me to go down

[Anonymous No.15542725]

>>15541919
so boiled leftovers?

[Anonymous No.15542769]

>>15542582
I've never gotten a taste for chorizo. I like bratwurst, andouille, summer sausage, breakfast sausage, and kielbasa just fine. Something about the spice pallet just doesn't appeal to me.

[Anonymous No.15542800]

>>15535978
Wtf came in to say this

>>15536009
Close second, of course

[Anonymous No.15542808]

>>15542769
well today I learned that every region does its chorizo differently so perhaps you just need to try some different versions. If you're American you basically live in little Mexico in pretty much any city so Carniceras to shop in should be easy to come by. Definitely a very greasy meat that isn't great on it's own id say

[Anonymous No.15543890]

socca is based

[Anonymous No.15545025]

>>15535917
https://youtube.com/watch?v=RRVLqUpHDJE

[Anonymous No.15545047]

>>15535917
Saucisse de Toulouse and some good mustard
Shit's retardedly good

[Anonymous No.15545052]

>>15545025
I understood all that he ordered except the wine. I impressed myself.

[Anonymous No.15545084]

>>15545025
in the criterion translation he says something like i've been craving a croton-charlemagne