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French recipes, made with Canadian groceries

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Thick slices of golden pan-fried French toast dusted with icing sugar on a white plate.

Pick of the week

French Toast

Pain perdu

Desserts · 25 min · Serves 4

Thick slices of stale bread soaked in sweet vanilla milk and egg, then browned in butter with a little sugar until caramelized outside and custardy inside. The French way to save yesterday's baguette, made with day-old Canadian bread.

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Desserts & baking

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A slice of vanilla custard tart with a caramelised top and pastry crust on a white plate.

Baking · 6 hr 40 min

French Custard Tart

Flan pâtissier

A thick vanilla custard set with cornstarch and baked in a pastry crust until the top is dark and blistered. The French bakery classic, sold by the slice in every boulangerie, made at home with Canadian milk, cream and cornstarch.

Four glass bowls of creamy rice pudding on a woven placemat in sunlight.

Desserts · 3 hr

Rice Pudding

Riz au lait

Short-grain rice cooked very slowly in whole milk with vanilla and sugar until thick, creamy and spoonable. The French family dessert, usually eaten cold from little pots, made with arborio rice from any Canadian supermarket.

Thick slices of golden pan-fried French toast dusted with icing sugar on a white plate.

Desserts · 25 min

French Toast

Pain perdu

Thick slices of stale bread soaked in sweet vanilla milk and egg, then browned in butter with a little sugar until caramelized outside and custardy inside. The French way to save yesterday's baguette, made with day-old Canadian bread.

A golden crumble with a crisp, sandy topping in a round white baking dish with handles, on a white marble counter.

Desserts · 1 hr 15 min

Apple Crumble

Crumble aux pommes

Soft baked apples under a crunchy topping of flour, butter and cane sugar, with no oats and no spice unless you want them. The French take on a British dessert, made with firm Canadian apples and demerara sugar.

Mains & starters

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Halved hard-boiled eggs filled with piped yellow yolk filling and sprinkled with chopped chives on a white platter.

Appetizers · 30 min

French Devilled Eggs

Œufs mimosa

Hard-boiled eggs filled with their yolks mashed into a sharp homemade Dijon mayonnaise, then topped with more crumbled yolk. The French bistro starter and apéro classic, made with Canadian eggs, Dijon and canola oil.

A dark skillet of browned chicken thighs in a creamy mushroom sauce with parsley, a spoon lifting some sauce, rice in a bowl beside it.

Mains · 1 hr 10 min

Chicken with Mushrooms and Cream

Poulet à la crème et aux champignons

Chicken thighs browned in butter, then simmered with mushrooms, shallots and white wine and finished with cream. A French family dinner from the stovetop, made with 35% whipping cream and a squeeze of lemon in place of crème fraîche.

A rectangular tomato tart with sliced red and yellow tomatoes and herbs on a pale crust, in a black baking dish.

Mains · 2 hr 10 min

Tomato Mustard Tart

Tarte à la tomate et à la moutarde

A crisp butter crust spread thickly with Dijon mustard, covered with sliced tomatoes and herbs, and baked until the tomatoes start to brown. A French home supper for late summer and early autumn, served warm with a green salad.

A small red dish of smooth orange pumpkin soup with a swirl of cream and pumpkin seeds, beside squash on a wooden table.

Appetizers · 55 min

Pumpkin Soup

Soupe de potiron

A smooth squash soup finished with cream, croutons and grated cheese, the soup French families make all autumn. Made here with kabocha or butternut squash, since the French potiron is rare in Canada and carving pumpkins are too watery.

Cooking French food in Canada

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