Introducing Soleil

  • As evening approaches, the sun sets to a simmer. Friends and family gather to share the bounty of a late afternoon meal and bask in the rich, dramatic essence of Soleil.


    The functional, elongated shape of Le Creuset's 6 3/4 qt. oval oven is ideal for cooking longer cuts of meat, such as pork loin or prime rib.

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    Inspired by the larger bean pot's round shape and narrow opening to trap heat and moisture, this compact version is ideal for baking and serving soup, vegetables and chili.

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    Whether baking or serving a side dish or dessert, this miniature version of our legendary round French oven brings attractive color and classic Le Creuset style to any place setting.

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    Soleil Spread
  • Savory Corn Pudding with CHANTERELLES
    Serves: 6–8 Preparation: 20 minutes Cooking: 45 MINUTES


    • 5 cups fresh or frozen corn kernels
    • 6 chanterelle mushrooms, halved lengthwise
    • 6 chanterelles, finely chopped
    • 4 Tbsp. butter
    • 1 large shallot, finely minced
    • 1 sprig fresh thyme leaves, stripped from stem
    • 1 tsp. salt
    • 1 tsp. ground white pepper
    • 4 eggs
    • 1 cup milk
    • 1 cup grated Swiss cheese
    • 12 grape tomatoes


    • Preheat oven to 350°F.
    • In a large sauté pan, melt 1 Tbsp. butter. Lightly sauté the halved mushrooms and set them aside.
    • Add 3 Tbsp. of butter to pan and add corn, chopped mushrooms, minced shallot, thyme leaves, salt and pepper. Sauté for 4 minutes.
    • In a large bowl, whisk together eggs, milk and cheese.
    • Combine corn mixture into egg mixture.
    • Fill 6 ramekins ¾ full with corn pudding mixture.
    • Place ramekins in a large baking pan and fill pan with water halfway up the sides of the ramekins.
    • Bake in the oven for 45 minutes until puddings are set and slightly puffy.
    • If desired, place under broiler flame for 2–3 minutes to brown tops.
    • Let cool.
    • Garnish with chanterelle halves and tomatoes.
    Savory Corn Pudding with Chanterelles
  • roast chicken with lemon & herbs
    Serves: 4–6 preparation: 15 minutes cooking: 1 HOUR


    • 1 3½–4 lb. chicken
    • 4 lemons, cut in half
    • 6 Tbsp. olive oil
    • 8 shallots, peeled
    • 16 baby parsnips, peeled
    • 1 sprig rosemary, thyme, oregano, parsley
    • 2 tsp. salt
    • 2 tsp. pepper
    • ½ cup mixed herbs, chopped


    • Preheat oven to 450°F.
    • Rinse chicken well and pat dry.
    • Squeeze two lemon halves and place inside chicken along with herb sprigs and 1 tsp. each of salt and pepper.
    • Loosely tie chicken legs together with kitchen twine. Tuck wings under chicken.
    • Rub 3 Tbsp. olive oil over chicken to coat and then sprinkle with chopped herbs and 1 tsp. each of salt and pepper.
    • Coat bottom of roaster with 3 Tbsp. olive oil.
    • Place chicken in roasting pan and surround it with shallots, parsnips and lemon halves.
    • Roast in the oven at 450°F for 15 minutes.
    • Lower heat to 350°F and roast for 45 minutes.
    • Serve on a large platter surrounded by parsnips, shallots and lemon halves.
    Recipe: Roast Chicken with Lemon and Herbs
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    The warm spring sun spreads an inviting glow and brightens spirits. The raised design of this vintage-style metal sign mimics the raised rings of our iconic French oven lids.

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    An Evening Under the Sun

    From the Kitchen of


    • 1 late afternoon
    • A dash of warm sunlight
    • Miles of countryside
    • A guest list of your closest family and friends (humor a must)
    • 1 long table spread
    • A pinch of wildflowers
    • Le Creuset Soleil cookware
    • A handful of sun-inspired recipes


    Take one late afternoon, bursting with warmth. Add in endless, brilliant sunlight and simmer on a warm summer breeze as it rustles through fields of sunflowers. Stretch the light and warmth across an elegant, sun-drenched countryside, letting the sun blend with all that surrounds you. Fill to the brim with your closest family and friends, and sweeten with laughter and familiar stories. Combine with a rustic picnic table garnished with wildflowers. Top it all off with a handful of mouthwatering, sun-inspired recipes.

    Serve in generous portions using Le Creuset Soleil cookware.

    Enjoy an evening under the sun with Soleil.
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