Mains & starters Recipes | French Cooking in Canada

All Mains Desserts Baking Appetizers Sauces & Basics

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

Appetizers

French Devilled Eggs

Œufs mimosa

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

Chicken with Mushrooms and Cream

Poulet à la crème et aux champignons

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

Mains

Tomato Mustard Tart

Tarte à la tomate et à la moutarde

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

Appetizers

Pumpkin Soup

Soupe de potiron

A creamy potato gratin with a browned top in an oval white dish, surrounded by potatoes, garlic, parsley and tomatoes on a wooden board.

Mains

Gratin Dauphinois

A whole golden roast chicken sitting in its pan juices on a white serving dish.

Mains

French Roast Chicken

Poulet rôti

A copper saucepan of smooth, stretchy aligot on a cork trivet on a kitchen counter.

Mains

Aligot

An oval terracotta dish of baeckeoffe with sliced potatoes, chunks of meat, carrots and leeks.

Mains

Baeckeoffe

Blanquette de veau with carrots, mushrooms and pearl onions in a creamy white sauce, served with rice.

Mains

Blanquette de Veau

A small copper pan of creamy, whipped brandade with a drizzle of olive oil, next to bread and cutlery.

Appetizers

Salt Cod Brandade

Brandade de morue

An earthenware dish of cassoulet with white beans, a duck leg, sausage and pork belly under a browned crust.

Mains

Cassoulet

A plate of sauerkraut with two smoked sausages, boiled potatoes and a spoon of mustard.

Mains

Choucroute Garnie

A gratin of endives wrapped in ham under a golden, bubbling cheese sauce in a black dish.

Mains

Ham-Wrapped Endive Gratin

Endives au jambon

A cube of bread lifted on a fork out of a pot of creamy melted cheese fondue.

Mains

Cheese Fondue

Fondue savoyarde

A buckwheat galette folded around ham, melted cheese and a cooked egg with its golden yolk visible.

Mains

Buckwheat Galette with Ham, Cheese and Egg

Galette complète

A plate of golden cheese puffs on a red woven placemat.

Appetizers

Gougères

A pot of clear broth with carrots, leeks and turnips simmering on the stove.

Mains

Pot-au-Feu

A raclette grill on a table with slices of raclette cheese, cured ham, mushrooms, boiled potatoes and peas.

Mains

Raclette

A small jar of pork rillettes on a wooden board with grilled bread slices and pickles.

Appetizers

Pork Rillettes

Rillettes de porc

Sliced smoked sausage on green lentils with carrots and bacon, parsley and a spoon of grainy mustard.

Mains

Sausages with Lentils

Saucisses aux lentilles

A tarte flambée with a blistered crust, covered in cream and pieces of smoked bacon, on a white plate.

Mains

Tarte Flambée

Flammekueche

Two thick slices of country terrine on a slate with toasted bread, salad and a small dish of pickles.

Appetizers

Country Pâté

Terrine de campagne

Beef bourguignon with carrots and mushrooms in a dark wine sauce, served over mashed potatoes on a floral plate.

Mains

Beef Bourguignon

Bœuf bourguignon

A homemade croque-monsieur with golden melted cheese on a scalloped plate, cut with a knife and fork.

Mains

Croque-Monsieur

A baking dish of hachis parmentier with a golden mashed potato top and a serving scooped out.

Mains

Hachis Parmentier

A plate of steamed mussels with toasted bread and half a lemon.

Mains

Moules Marinières

Creamy white leek and potato soup in a bowl, topped with croutons and dill.

Appetizers

Leek and Potato Soup

Potage poireaux-pommes de terre

A slice of quiche lorraine with pieces of bacon in a golden custard, on a white plate with a knife and fork.

Mains

Quiche Lorraine

Ratatouille of zucchini, eggplant, red pepper and tomato with fresh basil in a glass bowl.

Mains

Ratatouille

Flaked tuna, hard-boiled egg and halved cherry tomatoes on arugula with a mustard dressing, on a grey plate.

Mains

Salade Niçoise

French onion soup in a crock, covered with melted, browned cheese and a sprig of thyme.

Appetizers

French Onion Soup

Soupe à l'oignon gratinée

Grilled steak with a small pot of peppercorn cream sauce, fries and salad.

Mains

Steak au Poivre

Tartiflette in a white baking dish: potatoes and bacon under melted, browned slices of reblochon.

Mains

Tartiflette

A whole pan-fried trout on a dark green plate with glazed carrots and parsley.

Mains

Trout Meunière

Truite meunière