Master Chef Gabriel Bonin covers the selection of French dishes which can be categorised into Starters , Soups, Main course and desserts. This topic cover step by step process for making individual recipes which you can always replicate in you house or kitchen

French cuisine developed throughout the centuries influenced by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to its own food traditions on the long western coastlines of the Atlantic, the Channel and of course, inland.

Knowledge of French cooking has contributed significantly to Western cuisines. Its criteria are used widely in Western cookery school boards and culinary education.

Onion soup - Most classic France soup

Vichyssoise Soup - Classic elaboration made from leek

Boullinaise Soup - Typical Marseille recipe

Beef Bourgignon – Traditional Stew Typical from the Burgundy region in France

Duck confit with Dauphinoise and berry Gastric Sauce - Classic elaboration of the france cuisine

Foie Gras Terrinere Red fruit Ham and Brioche - Duck liver prepared in the traditional style

Sole Meuniere - France Style fish cooking

Pot – Au – Feu - traditional recipe of rural people

Croque – Monsieur - Sandwich in the purest French style

Quiche Lorraine - Savory Quiche

Salade Landaise - Updated recipe of a classic

French Omeletter over Ratatouille

Crepre Suzette – Classic French Dessert of Pancakes

Tarte Tatin - The queen of the tarts which could be based on any fruits