Magrets of duck
To celebrate 100 issues of FrenchEntrée magazine we asked to tell us your favourite dishes inspired by French cuisine.

You shared your favourite French main courses, starters or desserts with us via our Facebook or Twitter page and we added them to our list of 100 dishes on this page.

Thank you for sharing!

The 100th issue of FrenchEntrée magazine (Sept/Oct) is out. Subscribe to the magazine and never miss an issue!

Onion Soup Cheesecake

* = Vegetarian

** = Vegan


Asparagus a la Parisienne*

Assiette de crudités / French vegetable plate *

Avocado Cream with a Spicy Tomato Ice Cube

Beetroot and Goat’s Cheese Tart

Butternut Squash Sweet Pasties*

Caviar d’aubergine épicé / Spicy eggplant caviar **

Courgette Soup*

Crevettes provençales / Shrimp provençale


Crottin de Chèvre with Roasted Cherry Tomatoes, Fresh Herbs, and Honey

Diced, Spiced Pears (Poire Epicées en Dés)

Figs Marinated in Sherry with Aged Goat Cheese and Basil

Foie gras and mushroom toast

Goat Cheese and Herb Souffles

Gougères / Aperitive cheese puffs, Burgundy style *

Gourmandise and Walnut Sauce over Sautéed Chicken and Pears

Grilled Mushrooms stuffed with Pélardon Goat’s Cheese*

Kuri Squash Purée with Roquefort (Purée de Potimarron au Roquefort)*

Jambon de Lacaune with melon sorbet and balsamic vinegar caramel

Organic Lentil and Beet Salad with Fresh Herbs and Crottin de Chèvre*

Pate Berrichon


Poêlée de champignons sauvages / Wild mushrooms with herbs *

Potager Soup Recipe and Jerusalem Artichokes *

Poulet Sauté Chasseur / Chicken Chasseur

Provencal Omlet Cake*

Provence-style Artichoke with Bacon

Roquefort Shortbread *

Salade d’hiver aux poires et aux noix / Winter salad with walnuts and pear **

Sausage in Brioche

Sea Bass/ Bar Blanc baked with Basil

Scallops with Green Tea Cream

Stuffed Limousin Pumpkin

Tarte á la Tomate

Tarte Dijonnaise

Tourain Blanchi à l’Ail *

Walnut Paté **

Main courses

Anchovy and onion tart

Automne Porc aux Cèpes Sauvage

Boeuf avec haricot verts et blettes

Breton stew – Pot-au-feu Breton

Cèpes Bourdelais **

Courges butternut aux pignons / Roasted butternut squash with pine nuts **

Cream of Pumpkin Soup with Chestnuts and Vire Andouille

Entrecôte béarnaise / Steak with béarnaise sauce

Escalopes de veau à la crème / Veal scallops with cream and mushrooms

Grand aïoli / Cod with vegetables and garlic mayonnaise

Herbed Stuffed Chicken Papillotes with St. André

Le Poisson de Tous les Jours

Merlan au Chou

Mirepoix Foie Gras Club Sandwich

Moules Marinières

Mouton a la cuillère

Pasta with Squid, Mushrooms, Cream and Prosciutto

Petrossian Smoked Salmon Eggs Benedict

Pintade Chouchenn

Plateau de fruits de mer

Poulet Vallée d’Auge

Raclette Jura

Ratatouille à la niçoise*

Rôti de canard au romarin / Rolled roast of duck with rosemary

Salade Albasienne

Short Rib Pot au Feu

Sole meunière / Sole fried in butter

Steak au Poivre

Suprêmes de poulet aux morilles / Chicken breasts with morel mushrooms


Cerises à l’eau de vie – Cherries in Brandy*

Chocolate-Glazed St. André

Chocolate and Zucchini cake*

Creme Brulée

Creme Caramel*

Crumble à la rhubarbe / Rhubarb crumble *

Crumble d’été aux prunes, pêches et cassis – Summer crumble with plums, peaches and berries*

Dijon gingerbread

Far Breton

Galette des Rois

Hazelnut Cake from Turin (Gateau aux Noisettes de Turin)

Hot chocolate and brandy souffle *

Île de France Goat and Cream Cheesecake




Marble chocolate cream meringues*

Mousse au Chocolat

Peaches Royale

Pear Sorbet (Sorbet aux poires)*

Provençal Style Yoghurt Cake with Olive Oil and Quince

Quercy Carrot and Walnut Cake – Gâteau Eleanor

Red-Hot Chili Berries


Tarte aux framboises / Raspberry tart *

Tarte Tatin *

The Vaux le Vicomte Birthday Cake *

Truffes au chocolat / Chocolate truffles *

Vacherin aux fruits de la passion / Meringues with passion fruit and vanilla ice cream *

Walnut Tart – Quercynoise Tarte aux Noix



Macaron Frappé

Mulled Wine – Vin Chaud

Raspberry Rose Royale

The recipes have been taken from some of our favorite French blogs and websites including; The Everyday French Chef, The French Village Diaries, French Revolution, Cooking by Heart, Chez Loulou, France Today and Île de France Cheese.

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