French main courses show just how versatile French cuisine is. From simple stews from the countryside to refined dishes from the bistro and brasserie: it is always about care, technique and good ingredients.
In short: French main courses are often classical in origin and based on regional traditions. Meat, fish, vegetables, herbs and sauces are carefully combined into dishes with plenty of flavour and character.
Red Mullet Provençal Style
This recipe for Red Mullet in Provencal Style brings the enchanting flavours of Provencal cuisine to your plate.
These Provençal pork chops bring the sunshine of southern France to your plate. They are slowly braised in a sauce of tomatoes, garlic, olives and herbs
Daube de Boeuf is a classic French stew from Provence, rich in deep flavours of red wine, beef, and herbs. Perfect for special occasions or a cosy dinner.
Duck breast with red wine sauce is an elegant, warming dish – ideal for an autumn or winter evening. The rich sauce harmoniously blends the flavours of wine, thyme and balsamic.
A classic French oven-baked dish in which gently braised leeks are combined with a creamy sauce and tender trout, finished with a golden-brown cheese crust.
Tender pieces of chicken braised in a classic French hunter’s sauce with mushrooms, white wine, tomato and herbs. A timeless dish for a calm, cosy meal.
