You don't have to be fluent in French to make these fuss-free classics. They're big on flavour - not so much on labour.
By
12 Jul 2017 - 2:42 PM  UPDATED 7 Nov 2018 - 2:43 PM

Beaufort omelette (omelette au Beaufort)

This cheesy omelette, bulked up with potatoes, is a common meal in the French Alps. If you can’t find the semi-hard Beaufort cheese, try using Gruyere or Emmenthal instead.

Chicken pot roast (poule au pot)

The great thing about this dish is that a little effort can produce big results. Gather all your ingredients into one pot and let time and gentle heat take care of the rest.

Chicken pot roast

Salmon tartare (tartare de saumon)

Gabriel Gate’s take on the classic sees Tabasco sauce and whipped crème fraiche fly in to the rescue. It makes for a tasty light dinner for one or entrée for many when mates call in.

The perfect ratatouille

The secret to a really great ratatouille is in the cooking time – the longer the better, as the eggplant and other vegetables really have time to break down and become fall-apart tender. You could even make it in a cooling cooker the night before. Serve with hot crusty bread on your next meat-free mealnight. 

The perfect ratatouille

Potato and reblochon cheese gratin (tartiflette au reblochon)

Winter has us dreaming of the food of the French Alps, like this ultra-comforting, mega cheesy gratin. It only needs around 10 minutes to bake until the cheese starts to bubble and brown. Yes. 

Potato and reblochon cheese gratin

Lamb and bean stew (pistache de mouton)

Warming and completely satisfying, this slow-cooked lamb with a textural crumb top is begging for a fireplace and a big glass of red. There’s minimal fuss but maximum flavour return.

Mussels in white wine (moules marinières)

Mussels are a simple and quick meal for one or for many. To make life even easier, buy yours scrubbed and debearded, then pair with classic French flavours (think butter, shallots and thyme) for a stunning express dinner.

Creamy celeriac and Roquefort soup (velouté de celeri rave au Roquefort)

Soups don’t come easier than this! With its sturdy potato base and cheesy bite from the Roquefort, this is one you’ll be adding on fast rotation. Trust us. 

Niçoise salad (salade niçoise)

Hailing from Provence, this protein-rich salad epitomises fuss-free cooking. If you like, you can turn things up a notch by searing off fresh tuna instead of using the canned stuff. But - no pressure!

Salad Niçoise.

French beef stew (pot-au-feu)

This classic French stew is a slow-cooker, but super-fast to prep. The hearty combination of ingredients make for a flavour-packed broth. 

Crepes and long lunches are the sweetest memories
The French are famous for having a deeply ingrained culinary heritage. Carla Grossetti talks to four chefs who have lived and worked in France about the French food traditions they love.
Why is French takeaway almost non-existent?
Beef bourguignon-to-go? Yes please!
French apple tartlets

This dessert brings back beautiful memories of my youth, cooking with my mum and grandmother at home. At its best, it’s heaven.