10 flavourful and inspiring new French dishes you’ll discover in Rick Stein’s Secret France (2024)

Rick Stein’s Duck Cottage Pie

A hearty, rich cottage pie –not for the faint-hearted –this French bake is inspired by theBurgundywine region,packed with sweet shallots, confit duck and Pinot Noir, and topped withmashed potato and a generous layerof Comté cheese. Wholesome, filling and restorative French home-cooking.

Coq au Riesling

Alsace’s answer to the time-honoured French dish,coq au vin, this version useswhite wine with whole shallots, mushrooms,cream and lots of parsley for a result that “looks much more appetising”. Stay true to the origins of this dish and use a Riesling rather than any old white wine. As Ricksays; “the acidity of Riesling can be a rather surprising joy in Alsatian cookery”.

From the book

Rick Stein’s Secret France

Croque Monsieur

A classic we can all associate with France, Rick Stein’s Croque Monsieur is a big step above the motorway service station versions you might have had. This recipeusesGruyère cheese and thickham, sandwiched together with crisp, toasted sourdough andput together quickly with Dijon mustard anda little nutmeg-spiked béchamel. Heaven.

From the book

Rick Stein’s Secret France

Rick Stein’s Mussels with Poulette Sauce

This recipe is inspired by Sainte-Valerie-Sur-Somme – a pretty little town on the Baie de Somme in the north of France, famousfor its rope-grown mussels. Whisk yourself there and make thisdish withsweet mussels,quality cream, butter and cider of the local area,complete with chicken stock and a few bacon lardons for good measure. Enjoy witha cold glass of white wine or French ciderand crusty bread to mop up the juices.

From the book

Rick Stein’s Secret France

Crab and Emmental Soufflé

This simple, classic recipe pairs the perfect duo –Emmental cheese and crab – into a sophisticated light meal. It’s a myth that soufflés are difficult to make, Rickassures; “they’re basically a thick white sauce lightened with whisked egg white. The most important thing is to rush them to the table before they start to collapse”. Serve up at the table with hot buttered toast.

From the book

Rick Stein’s Secret France

The flavours of Bouillabaisse

This simplified version of a classic southern French dish is worthy of a celebratory dinner. Here, Rick embraces gurnard – an underrated, but deliciously meaty fish – monkfish, langoustines and mussels, served up in a rich fish broth, scented withfennel, saffron and orange.

From the book

Rick Stein’s Secret France

Rack of Lamb with Celeriac Dauphinoise

Tender rack of lamb – orcarré d’agneau –roasted with garlic and rosemary, is always goingto be delicious, but it’s the potato and celeriac dauphinoise that accompanies it which makes thisrecipe a must. Creamy, rich and a delicious balance of sweet, nutty celeriac and heartypotatoes is the perfect side to roasted meat and green veggies.

From the book

Rick Stein’s Secret France

Rick Stein’s Rotisserie-style Chicken

This recipe is ultra simple;chicken, slow-roasted in the oven with slices of potato underneath to suck up thelovely juices. Smotheredwith paprika and cayenne-butter, this recipe is a riff on the famous rotisserie chickens you can find all over France. Keep it simple, but there’s no need to be prescriptive.

As Ricknotes;“In France, particularly in Provence, they craftily put sliced potatoes underneath a roasting chicken, which produces an unforgettable sort of pommes boulangère. Sometimes they season it just with salt and pepper, sometimes they add spices and also onions, garlic and red peppers. Whichever way, this is simply chicken, slow-roasted in the oven with the vegetables underneath”.

From the book

Rick Stein’s Secret France

Rick Stein’s Confit Tomato and Aubergine Tarte Tatin

All-butter puff pastry topped with incredibly sweet,confit tomatoes and aubergines make this a special main that deserves pride of place at the table. Serve with green pistou – the French version of pesto – for a herby, garlicky side-kick.

From the book

Rick Stein’s Secret France

Rick Stein’s French Raspberry Tart

Reminiscent of the tarts that linepatisserie windows all over France, this Tarte aux Framboises is a feast for the eyes. This recipe comes from one such pastry shop –Maison Ferber, in the Alsace village of Niedermorschwihr. Rick shows you how to make sweet pastry andcrème patissière, layered up with raspberries and brushedwith aredcurrant jelly glaze. Bring to the table with whipped cream.

From the book

Rick Stein’s Secret France

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