Artichoke Niçoise salad
A Niçoise salad’s ingredients may vary with the seasons, but egg, anchovies, tomatoes, black olives and dressing with a hint of garlic are a must.
Mocha religieuses
Religieuses are said to resemble plump nuns. Whether or not you see the resemblance, these chocolate choux pastries are sinfully delicious. They're light and delicate and pretty messy to eat, but worth it as far as we're concerned.
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Spring corn and bacon soup with crème fraîche
This super-smooth and velvety spring corn and bacon soup is a fresh and light soup perfect for a windy spring day.
Paddington’s Guillaume is closing
Guillaume will serve its last soufflé at the end of this year.
Anzac macarons
Here, the French macaron combines with the rolled oats and golden syrup of the traditional Australian Anzac biscuit - perfect with a cup of tea.
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Ladurée opens its first Melbourne store
The French patisserie known world-wide for its macarons has made the move south.
What is lovage – and how do you use it?
Every bit of this tall leafy herb can be eaten - Lennox Hastie says it adds a musky spice when scattered over eggs or cooked in pasta dough.
Mustard and cheddar gougères
Mustard and cheddar provide a little extra kick to these gougères - perfect with a glass of Champagne.
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Beignets
A double dose of dark and milk chocolate combine in these Beignets. These These puffs of deep-fried choux pastry are heavenly served with a rich chocolate sauce, but you could serve them with any dipping sauce you like - a classic vanilla anglaise would be sublime.
Trout salad with radishes and trout roe
This trout salad is a treat piled onto crusty bread slathered with cultured butter. We've marinated the fish for extra flavour, while using raspberry vinegar brightens the colour, and radishes add texture.
Pots de crème
Silky crèmes crowned with nutty praline? We only have one thing to say about this French dessert: Oui, s’il vous plaît.
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Crab omelette with sauce vierge
A simple yet elegant dinner. The secrets? Good seafood – chopped cooked prawns also work a treat – and keeping the eggs just set.
Tomato and fennel clams with saffron mayonnaise
Delicate clams are the winner in this dish with dollops of rich saffron mayonnaise. Mop everything up with a crispy baguette.
Terrine maison
This pork terrine from Melbourne restaurant France-Soir is perfect when teamed up with cornichons, a crusty baguette and a little red wine.
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Crushed strawberry and pistachio éclairs
Chocolate is hard to go past, but wait 'til you tried this strawberry version.
Alain Ducasse opens Ore at Versailles
Alain Ducasse’s new restaurant marks a royal revival.
Coquilles Saint-Jacques
This classic French coquilles Saint-Jacques is taken to the next level by France-Soir chef Jean-Paul Prunetti with Australian scallops and an intense creamy gratin sauce.
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Octopus, frisée and fennel salad with lardons and lentil dressing
This octopus, frisée and fenne salad is super versatile - take it in whatever direction suits your mood.
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Berry and goat’s curd tart
Reminiscent of the classic French millefeuille, this tart delivers an impressive dessert to the table in less than 30 minutes.
Pepper hanger steak with peas and lettuce
You may need to order hanger steak in advance from your butcher. Scotch fillet would make a fine substitute.
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Chive gougéres with cured trout and crème fraîche
Chive gougéres with cured trout and crème fraîche- combine sugar, salt, rinds, juices and herbs in a bowl. Place 2 long pieces of plastic wrap on a work surface.
Where to eat in Paris right now
More cosmopolitan and less formal, Paris dining is better today than it has ever been, shifting gear from historic to hip with characteristic verve.
Missy French has closed
The Potts Point brasserie was here for a good time rather than a long time.
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France-Soir’s petits pois aux lardons
A classic French dish, petits pois aux lardons elevates the fresh flavour of spring peas. Serve with steak frites for a stunning meal.
France-Soir’s steak frites with sauce béarnaise
The classic French combination of steak and fries topped with a dollop of tangy sauce Bearnaise.
Palmiers with mandarin and crème fraîche
Fresh mandarin, sweets sugar syrup and crème fraîche are the perfect complements to these palmiers.
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Emmental and saucisson baguette
A classic ham, cheese and tomato sandwich is taken to the next level with French cornichons, emmental and saucisson, a dry-cured pork sausage.
Philippe, Melbourne review
Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.
Philippe
REVIEW Legendary French chef Philippe Mouchel’s career trajectory in Melbourne may appear progressively more casual (from Bocuse to the bistro-y PM24 and Deja Vue), but the sub-title at his latest venture – “Un restaurant par Philippe Mouchel” – represents a reversal of sorts, a declaration of serious culinary intent. An early clue lies in the […]
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Ôter
REVIEW True to its name, Ôter (“remove” in French) operates in a stripped-back basement space, its central open kitchen the focal point of the room. It has, after a change of chef, also discarded some of the more fancy, sometimes annoying, modern moves of previous menus. You wouldn’t label it traditional French, given the presence […]
Café Ananas
REVIEW What was once Café Nice is now owned by the group that owns Ananas, the brasserie that’s currently moving from The Rocks to Darling Harbour, so pineapple lamps have been added to the bright, bold Riviera-inspired décor and the menu isn’t so strictly Provençale. Bistro classics such as buttery escargots and mussels in white […]
Bistro Moncur
REVIEW At Woollahra’s favourite luxed-up French canteen, the classics never fall out of fashion. Twenty years and more than a few steak frites down the track, the Thonet bentwood chairs, Michael Fitzjames mural and linen-dressed tables are as magnetic as ever, and service remains a drawcard. The signature dishes, a little more Larousse than Passard, […]
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Bistro Guillaume joins the Sydney CBD
Bistro Guillaume Sydney opens in the CBD with Guillaume Brahimi's first pâtisserie and breakfast menu.
GT reader dinner: Philippe, Melbourne
Join us for a special dinner served with French flair to celebrate Philippe Mouchel’s new Melbourne bistro.
Video: Sydney’s Restaurant Hubert
Ahead of the 2017 Gourmet Traveller Restaurant Awards, we strolled down the sepia-lit stairwell at Restaurant Hubert to chat with the masterminds behind Sydney’s hottest new restaurant.
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Restaurant Ôter, Melbourne Review
Savoir-faire in the kitchen, savvy service and a seductive free-form take on the French label keep the offering at Ôter en pointe, writes Michael Harden.
Restaurant Hubert, Sydney Review
The much-anticipated Hubert delivers on the hype. Meet your new favourite fun-filled French-ish bistro-bar extraordinaire.
Philippe Mouchel is back
A French bistro with a modern spin opens this week on Melbourne’s Collins Street.
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Recipes by Restaurant Hubert
Chef Daniel Pepperell teams up with Sydney’s favourite bar czars to give bistro classics a reverently irreverent twist. Welcome to Restaurant Hubert.
Restaurant Hubert’s crème caramel
Restaurant Hubert's chef Daniel Pepperell calls the crème caramel "the best dessert of all time."
Restaurant Hubert’s chicken fricassée
Restaurant Hubert's recipe for chicken fricassée is juicy and tender, while the mushrooms have a earthy and rich taste from the confit.
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Restaurant Hubert: the game plan
The space is huge and the hype is overwhelming. We've tried (nearly) everything on the menu to bring you a fail-safe guide to eating and drinking at one of the year's most-anticipated restaurants.
Restaurant Hubert’s kimchi gratin
A Korean take on a French classic by Restaurant Hubert.
Buvette opens in Hotel Realm, ACT
A newcomer to Hotel Realm in Barton, Canberra, Buvette’s playlist contains more Bruni than Bardot, more Prichet than Piaf. It’s in keeping with what’s leaving the kitchen pass – modern, lighter and more stylised versions of French bistro classics. Ham hock terrine, for instance is chunky and well-seasoned and served with pistachio nuts and capers, […]
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Ice-cream beignet sandwiches with chocolate sauce
Doughnuts stuffed with ice-cream and blanketed with chocolate sauce - what's not to like?
Fennel gratin
Gratins are pure comfort food. In this dish fennel's aniseed notes are mellowed in the cream. It's a gratin that goes wonderfully with pan-fried fish or roasted beef, or just with a salad and some bread for a simpler meal.
Chocolate brioche
This chocolate brioche is perfect for an Easter brunch - the dough proves overnight so it's ready in the morning to be rolled, baked and eaten warm.
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Cherry, almond and yoghurt tart
The base of this tart is brioche-like in texture, with a beautifully buttery flavour.
Whiskey pies with butterscotch sauce
A cracker recipe from Melbourne's Le Bon Ton.
Damien Pignolet’s guide to making croquembouche
The art of pastry-making reaches its peak with this awe-inspiring centrepiece but break down the steps and it's an achievable feat.
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Niçoise salad with albacore tuna
Stokehouse Brisbane's recipe for Niçoise salad with albacore tuna.
Navarin of lamb
Hell of the North recipe for navarin of lamb.
Dark chocolate délice, salted-caramel ganache and chocolate sorbet
Source Dining recipe for dark chocolate délice, salted-caramel ganache and chocolate sorbet.
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Beef tartare
Beer tartare condiments like cornichons are often served on the side, but mixing them in gives the flavours a chance to settle together.
Beef cheek Bourguignon
Rodney Dunn recipe for beef cheek Bourguignon.
Onglet pepper steak
Rodney Dunn recipe for onglet pepper steak.
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Beef tongue sandwich
Rodney Dunn recipe for beef tongue sandwich.
Oxtail and dumpling soup
Rodney Dunn recipe for oxtail and dumpling soup.
Carbonnade
Carbonnade is a simple to make and hearty Flemish dish - we've used beef ribs roasted with beer rather than wine for a sweet-sour flavour.
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Paris-Brest with hazelnut praline cream
Emma Knowles recipe for Paris-Brest with hazelnut praline cream.
Pistachio and strawberry vacherin
Emma Knowles recipe for pistachio and strawberry vacherin.
Merveilleux
Merveilleux is a feather-light mouthful of meringue and whipped cream are a a choc-orange revelation with a hidden ganache centre.
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Gâteau Opéra
A buttercream and coffee-soaked layered sponge cake as dramatic as Madama Butterfly.
Kouign-amann
Emma Knowles recipe for kouign-amann.
Rum savarin with coconut cream and pineapple
It's one big tropical party with this rum-soaked savarin, topped with pineapple and coconut cream. Dig in.
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Socca with rosemary and olives
Emma Knowles recipe for socca with rosemary and olives.
Buckwheat crêpes with egg and asparagus
Emma Knowles recipe for buckwheat crêpes with egg and asparagus.
Ocean trout in crêpes and brioche
Emma Knowles recipe for ocean trout in crêpes and brioche.
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Crêpes Suzette
The ultimate dessert crêpes.
Baked wholemeal crêpes with ham, leek and Gruyère
Emma Knowles recipe for baked wholemeal crêpes with ham, leek and Gruyère.
Berry soufflé crêpes with vanilla cream
Emma Knowles recipe for berry soufflé crêpes with vanilla cream.
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Smoked duck breast with pickled grapes
Lisa Featherby recipe for smoked duck breast with pickled grapes.
Pork rillettes
Lisa Featherby recipe for pork rillettes.
Lamb crépinettes with sautéed peas
Lisa Featherby recipe for lamb crépinettes with sautéed peas.
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Pork and veal terrine
Lisa Featherby recipe for pork and veal terrine.
Home-cured pork with lentil salad
Lisa Featherby recipe for home-cured pork with lentil salad.
Duck liver pâté
Lisa Featherby recipe for duck liver pâté.
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Asparagus and goat’s curd tartines
New-season asparagus and goat's curd make a perfect pairing, though poached eggs with this dish also wouldn't go astray.
Poached prawns with cucumber, chervil and lamb’s lettuce salad
Emma Knowles recipe for fast poached prawns with cucumber, chervil and lamb’s lettuce salad.
Leek and parsley soup
Emma Knowles fast recipe for leek and parsley soup.
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Roast chicken with tarragon butter and Dutch carrots
Emma Knowles fast recipe for roast chicken with tarragon butter and Dutch carrots.
Lamb racks with white beans and pistou
Emma Knowles fast recipe for lamb racks with white beans and pistou.
Mustard-crusted roast beef with peas à la Française
Emma Knowles recipe for fast mustard-crusted roast beef with peas à la Française.
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Seared tuna with potatoes, baby beans, frisée and olive vinaigrette
Emma Knowles fast recipe for seared tuna with potatoes, baby beans, frisée and olive vinaigrette.
Roast strawberries with creme fraîche and candied fennel seeds
Emma Knowles fast recipe for roast strawberries with crème fraîche and candied fennel seeds.
How to dress a salad
It’s salad season; how do you dress yours?
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Marco Pierre White’s essentials of French cooking
How does the true master chef like to roast his chicken and dress a salad?
Missy French, Sydney restaurant review
Josephine Perry branches out from the family restaurant tree with a brasserie of substantial polish, writes Pat Nourse.
Pete Evans’ Ratatouille
The French tomato, eggplant and zucchini classic.
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Crisp duck confit
Pete Evans recipe for crisp duck confit.
Snapper and clams en papillote with tarragon beurre blanc
Recipe for snapper and clams en papillote with tarragon beurre blanc from Les Bistronomes restaurant in Canberra.
Côte de boeuf
French recipe for côte de boeuf by Rodney Dunn.
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Chocolate-coffee crêpe cake
Fluffy crêpe and whipped truffle cream alternate with crunchy praline in this stunner of a dessert.
Marmalade soufflés
Recipe for marmalade soufflés by Emma Knowles.
Eggs piperade
Fast recipe for eggs piperade by Emma Knowles.
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New French recipes
Charcuterie, eggs piperade, seductive sweets and glamorous gâteaux: we present the best of France on a plate. Bon appétit!
Gougères with Jerusalem artichoke purée
Curtis Stone recipe for gougères with Jerusalem artichoke purée from his restaurant Maude in Los Angeles.
Charcuterie recipes
Big fan of charcuterie but looking for something different to try? You’ll find some great ideas here, such as a choucroute of pork, pickled cabbage and smoked sausage or goose rillettes with pears.
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French beef recipes
The French really know their way around a cut of beef, whether a bistro-style steak or a slowly cooked stew of beef rib that's perfect for winter. Try these 15 recipes on for size.
Steak frites with béarnaise sauce
Guillaume Brahimi recipe for steak frites with béarnaise sauce for Gourmet Institute.
