10 Healthy and Delicious Food Recipes from France Worth Trying Out


how to prepare LOBSTER THERMIDOR

This dish has a lobster shell stuffed together with a creamy mixture of meat, egg yolk and brandy.

This dish is actually the best French dish I have had and trust me when I say it a delicious dish.


  • 6 tablespoon flour
  • 6 eggs
  • 6 tablespoon milk
  • 3 tablespoon heavy cream
  • Unsalted butter, as needed
  • For the sauce:
  • 3 oranges
  • 16 tablespoon unsalted butter, softened
  • 10 tablespoon. sugar
  • 7 tablespoon Cointreau
  • 1 tablespoon orange juice
  • 5 tablespoon cognac
  • For the crepes:
  • 6 tablespoon flour
  • 6 eggs
  • 6 tablespoon milk
  • 3 tablespoon heavy cream
  • Unsalted butter, as needed
  • 3 oranges
  • 16 tablespoon unsalted butter, softened
  • 10 tablespoon sugar
  • 7 tablespoon Cointreau
  • 1 tablespoon orange flower water
  • 5 tablespoon cognac


  1. Split the lobster length-wise into 2 pieces and clean the top totally under cold running water.
  2. Scope all the meat from the lobster and clean. Keep the shell aside.
  3. Now slice the Lobster meat into another pan, sauté the garlic and onion, add the sliced mushrooms.
  4. After the mushroom has slightly dried out add the lobster meat and allow to de-glaze wit 30 minute with Cognac.
  5. In another pan, add the remainder of the Cognac to the cream and one fixings, grate the nutmeg and blend well.
  6. Add this mixture to the pan containing lobster and blend well, mix with the thyme properly.
  7. Remove the pan from the flame and mix well until it turns thick. Fill the cleansed empty shell of the lobster with this mixture that has been ready.
  8. Add the lobster with Gruyère cheese and parmesan cheese, then place in hot oven for 4 minutes.



how to prepare TARTE TATIN

They say this French apple tarte was created by mistake in 1898 by Stephanie Tartin when she was attempting to form a standard pie, and then she accidentally left the apples in sugar and butter too for long within the pan. In a hurry to rescue the desert she placed the pastry base on high.

She served the tart like that to her guests at Hôtel Tatin and also the result changed into the hotel’s signature dish.

Although the tarte’s origin is controversial, the delicious result’s was not at all.


  • 900g (around 6) Braeburn apples, peeled, cored and cut into quarters (you could also use Cox’s Orange Pippin or Adam’s Pearmain)
  • 100g caster sugar
  • 60g unsalted butter, diced
  • 30g unsalted butter, melted
  • 300g all-butter puff pastry, rolled into a 24cm round (3mm thick), lightly pricked with a fork


  1. Preheat your kitchen oven to 180°C/160°C/gas half-dozen.
  2. Put the tarte tatin dish on the hob, and over a medium heat cook the sugar and butter to a brown caramel. Now, arrange the apple around the edges with the top facing up and then fill the middle part of the mould, press with your hands gently to make sure there are not any gaps, and brush with liquefied butter.
  3. Cook on the preheated kitchen oven for half-hour.
  4. Remove from the oven and place pastry plate, with a knife, prick a number of holes on top to permit steam to flow out,
  5. Cook on the kitchen oven for an extra 45 minutes till the puff pastry is golden brown and crisp.
  6. Finally, allow to cool down at 1 hour before de-moulding, apple-side up, on to the serving platter.



how to prepare PATE MAISON

This food is a mixture of fat and ground meat made into paste, the mixture alone will leave you salivating.

It also has onions, paste of chicken liver and herbs combined together to prepare this delicious meal.


  • 250 gm chicken liver
  • 1 chopped onion
  • 1/2 tsp garlic paste
  • 1 bay leaf
  • 100 gm butter
  • Salt and pepper to taste
  • 1 Tablespoon of chopped garden herbs


  1. Soften the onion and garlic in 25g butter for 5 minutes.
  2. Add herb and liver into the pan and sauté for 5 minutes.
  3. Remove the herb and puree the liver.
  4. Sieve through a wire filter.
  5. Add the butter and herbs that is remaining
  6. Serve hot with toast.

   For the Melba toast:

  1. Roll out the bread slices with a kitchen utensil till flat.
  2. Remove 2 halves and bake in an exceedingly slow kitchen oven till crisp.



how to prepare SALADE NIÇOISE

Salade niçoise is referred to as a typical French dish from the French region, it can be served as a dish or a meal on its own.

It’s generally a filling dish of lettuce, contemporary tomatoes, stewed eggs, canned tuna, inexperienced beans, Nicoise Cailletier olives and anchovies, although there are several variations and they exist everywhere.


  • 450g/1lb fresh tuna or 4 x 175g/6oz tuna steaks, 2.5cm/1in thick
  • 8 new potatoes, cooked and quartered lengthways
  • 4 plum tomatoes, roughly chopped
  • 115g/4oz extra fine French beans, topped, cooked and drained
  • 4 little gem lettuce hearts, quartered lengthways
  • 1 red onion, finely sliced
  • 4 eggs, cooked for 6 minutes in boiling water from room temperature, halved
  • 6 anchovy fillets cut lengthways into thin strips
  • 16 pitted black olives in brine
  • 8 basil leaves, ripped

For the dressing or marinade

  • 105ml/7tbsp extra virgin olive oil
  • 3 tablespoon aged red wine vinegar
  • 2 tablespoon freshly chopped parsley
  • 2 tablespoon freshly snipped chives
  • 2 garlic cloves, peeled and finely chopped
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper


  1. To make the marinade whisk with the wine vinegar, olive oil, parsley, chives, garlic, salt and pepper, place the tuna in a very shallow dish and pour over half the marinade. Allow to chill for 1-2 hours to permit the fish to infuse. Stir the marinade from time to time.
  2. Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes, remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on all sides, counting on however small you wish your fish to be.
  3. Lay the lettuce leaves onto an outsized plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining marinade, then end by adding the eggs, olives and ripped basil leaves.



how to prepare CHEESE SOUFFLE

You cannot resist this dish because of its fluffy, cheesy and lightness.

This dish is so perfect and easy to prepare only if you follow the steps accordingly.


  • Oven Temp 325 F-160 C
  • 1/4cup butter
  • 1/4cup flour
  • 1 1/2cup milk
  • 2 tablespoon salt or to taste
  • 1/4tsp powdered black pepper
  • 2 cups cheese-grated
  • 6 eggs-separated
  • 2 tablespoon chopped parsley, celery
  • 1/2 tablespoon Oregano leaves-dried
  • 1 tablespoon salt or to taste
  • a soufflé dish or casserole of 4 pint or 10 cup capacity


  1. Make white sauce with the butter, flour, milk, 1 tablespoon salt, black pepper, and cheese.
  2. Beat the egg yolks slightly with a fork. Add a tablespoon of the sauce you made into it and beat slightly to mix well.
  3. Pour the remaining yolks into the sauce bit by bit, beating all the time, now add the parsley or celery and oregano and put aside.
  4. Beat the egg-whites stiff and pour into the cheese mixture, cut the light downward. Then pour the mixture into the soufflé dish.
  5. With a spoon, create a 2cm/1″ deep groove, 2cm/1″ far from the sting of the dish on top, and finally bake for 45 minutes to 1 hour, until puffy and golden brown. Serve at once.


Research Materials Used For This Article and Further Reading:












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