Recipes from France are listed in this category
I remember the first time I watched Ratatouille. I was maybe twelve or thirteen, sitting in our small apartment in Croix-Rousse, Lyon, with my little brother. At the time, I thought it was just another Disney film — fun, colorful, full of rats and talking food. But years later, as a student in Lyon studying art history (and always hungry), I watched it again one rainy afternoon with a friend, and I saw it differently.
Coq au Vin (pronounced kohk oh van) is one of the most iconic dishes in French cuisine. Translating literally to “rooster in wine,” this rich and comforting stew is deeply rooted in the history of rural France. It was originally created as a way to tenderize tough, older birds through long, slow braising in wine with aromatics and vegetables
Boeuf Bourguignon (pronounced buff boor-gee-nyon) is more than just a beef stew—it’s a cornerstone of traditional French cuisine that has captivated palates for generations. Originating in the Burgundy region of France, this dish was once humble peasant fare, made to tenderize tougher cuts of beef through slow cooking in local red wine