Born in France in 1925, our legendary cookware has been embraced by chef and home cooks all over the world. From curries to mole to pizza, a wide range of cuisines can be prepared in our renowned products. But we are also continually inspired by our French heritage in the kitchen. Our early artisans brought bold, true color to cookery, with quality pieces designed for performance and joy, keeping French techniques and dishes in mind. And many of those dishes enjoyed in 1925 are still beloved classics today. Add these iconic French dishes to your repertoire for recipes that will be cherished and passed down through the generations, just like our colorful cookware.
Beef Bourguignon
This French classic gets its name from the smooth red wine from the Burgundy region of France, elevating humble cuts of beef into a beloved classic. Beef Bourguignon is a staple on restaurant menus but is also a pleasure to cook at home. Beef stew meat is seared and then braised until tender in a wide-based shallow pan, such as a Stainless Steel Rondeau. The wide cooking surface provides even heat distribution, ideal for reducing the braising liquid to a rich, smooth finish. The final dish is garnished with caramelized mushrooms, pearl onions and crispy bacon adding layers of flavor in each bite.
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Shallot Tarte Tatin
Legend has it that the first Tarte Tatin originated in the kitchen of the Tatin sisters, who operated a hotel in the French town of Lamotte-Beuvron. While making a pie for guests, one sister mistakenly placed the apples in the dish first. The unusual but delicious,result became a signature dish of the hotel. Caramelized shallots take the place of apples in this savory version, cooked in our Heritage Tarte Tatin Dish. Since it’s crafted from enameled cast iron, you can prepare the filling on the cooktop, transfer the whole tart into the oven to finish baking, and bring it right to the table for a dramatic flip tableside.
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Bouillabaisse with Sundried Tomato Aioli
Luscious, fragrant Bouillabaisse is a traditional Provencal seafood stew from the port city of Marseille, which just so happens to be the inspiration behind our most iconic blue. This succulent recipe from chef/partner Justin Chapple poaches seafood in an aromatic broth thickened by pureeing shell-on shrimp and fish. The heady concoction is served with crusty grilled bread smeared with a Sundried Tomato Aioli, a bright twist on the traditional rouille. And what better way to prepare this classic French Dish than in a cast iron Signature Braiser, in the color Marseille of course! The colorful, wide pan has plenty of room for a bounty of seafood, plus it retains heat and looks great on the table, making it the perfect serving dish as well.
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Goat Cheese Omelet
The classic rolled French omelet is an exercise in restraint, with perfectly cooked eggs complemented with just the right amount of butter and fresh herbs. For our Goat Cheese Omelet recipe, we’ve added a bit of tangy French chevre for added flavor. This tender, creamy concoction takes a bit of practice but having an easy to maneuver Toughened Non-stick Fry Pan and a thin Silicone Spatula means you can roll your morning omelet in a flash. The non-stick surface is durable and easy to clean, so you’ll never hesitate to whip up this simple, yet luscious classic breakfast.
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French Fizz
From a French 75 to a Kir Royale, Champagne cocktails are the quintessential French drink for sipping throughout the warmer months. In this fruit forward version, reminiscent of a Sangria, sparkling rose wine is infused with a ginger-spiced blueberry syrup and healthy splash of grapefruit juice. Serve this refreshing cocktail in casual Wine Tumblers, with fresh berries and vodka. Durable, yet elegant, the sturdy glassware is perfect for divvying up batches of the French Fizz. Just make sure to enjoy all the flavor-soaked fruit at the bottom of the glass.
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Raspberry Jam Soufflé
A classic dessert soufflé is a show-stopping French finish to any meal, especially when made in a delightful individual Mini Cocotte. And while it may sound intimidating to make, it’s really quite an easy technique to master – our version comes to us from pastry chef/partner Caroline Schiff and features sweet-tart raspberry jam custard base and is topped with a shower of powdered sugar and a scoop of ice cream. Note that it’s important to bring the soufflés immediately from oven to table before they have a chance to fall.
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