Cook Like Julia Child With These Classic French Recipes

Mastering the art of French cooking is easier than you think

Coq au vin


bhofack2 /  Getty Images 

The name Julia Child is synonymous with French food. After being introduced to the magic of French food and techniques at culinary school in France, she brought the fabulous cuisine to the attention of America through her TV shows and best-selling cookbooks, and her name has been associated with it ever since. As a result, her recipes and many that she has inspired are a timeless expression of appreciation for the French culture and the food so closely associated with it.

These eight classic recipes are a good start if you are looking to infuse your menus with French food, à la Julia Child herself. 

  • 01 of 09


    Classic French Brioche
    Classic French Brioche.

    Ian O'Leary / Getty Images

    This easy brioche recipe is at once light, sweet, golden, and rich. Aromatic doesn't begin to describe the buttery, sweet scent of this brioche as it rises, bakes, and cools. The dough is extremely workable, much more so than other brioches. Save this recipe for a Saturday morning or a long afternoon, when you have extra time to commit to the soothing rhythm of kneading, chilling, shaping, rising, and finally, baking.

  • 02 of 09

    Tuna Niçoise

    Salad Nicoise with aioli dressing
    Salad Nicoise with aioli dressing.

    Jules Clancy / Flickr

    This lovely entrée salad originated in Nice, France, a beautiful resort on the Cote d`Azur (French Riviera). The classic version uses only fresh, raw vegetables, but numerous variations have been developed that incorporate cooked produce. This delightful version sticks close to the original, with only the addition of boiled potatoes and green beans. Top it with lemon mustard vinaigrette for the perfect tangy enhancement.

  • 03 of 09

    Coq au Vin

    Coq au vin


    bhofack2 /  Getty Images 

    Coq au vin, or chicken in wine, was created as a delicious way to tenderize a tough, old bird in poor households. Chicken stewed in wine is a wonderful, hearty meal that needs no more than a baguette and good wine to be complete.

  • 04 of 09

    Boeuf Bourguignon

    beef bourguinon
    Beef Bourguignon Recipe.

    Joff Lee / Getty Images

    There are so many recipes out there for classic beef Burgundy, or Boeuf Bourguignon. Universally enjoyed, this slow-cooked beef stew is the ultimate comfort food.

    Continue to 5 of 9 below.
  • 05 of 09



    HUGHES Herv/ Images

    Pissaladière is a savory, Provençal onion tart layered with olives, anchovies, and herbs. Serve it cut into little rectangles for a fabulous party appetizer. Pair it with a salad and soup for a healthy lunch or light main course.

  • 06 of 09

    Chicken Liver Mousse

    Chicken Liver Mousse

    Elaine Lemm

    Paté is a classic French dish, typically served as an appetizer or snack with toast points or grilled bread for spreading. This chicken liver mousse is a simple but elegant recipe, with a layer of butter on top for extra richness. Serve it at your next party for a touch of French elegance.

  • 07 of 09


    French potato leek soup

    The Spruce 

    This potato leek soup, or vichyssoise in French, is a classic combination of two much-loved vegetables. Served hot or cold, this versatile soup is perfect for any season.

  • 08 of 09

    Daube de Boeuf Provençal

    Daube of Beef
    Daube of Beef.

    Viel, Pierre Louis / Getty Images

    This stew is a wonderful dish to make early in the day, or even a day ahead of time, to allow the complex flavors to further develop. However, keep in mind that the beef and vegetables in this recipe must be marinated for 12 to 24 hours before you even start the cooking process. Serve with rice for a traditional Provençal meal.

    Continue to 9 of 9 below.
  • 09 of 09

    Cherry Clafouti

    Cherry Clafoutis

     jon whitaker/Dorling Kindersley / Getty Images 

    This cherry clafouti recipe, also know as clafouti aux cerises, is the most well-known version of the traditional puffed French custard cake. In France, it is customary to serve clafouti with cherry pits intact. For ease at the table, and to ensure dental safety, make sure to pit the cherries or forewarn your guests of the tradition.