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French Recipes
Explore French meals and set each recipe to your exact calorie target. Ingredient quantities adjust automatically while the recipe proportions stay balanced.
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- Lyonnaise Salad with Poached Egg, Crispy Bacon, and Croutons
- Parisian Steak with Peppercorn Cognac Pan Sauce and Green Beans
- Breton Fish Stew with Saffron and Potatoes
- Lorraine-Style Quiche with Bacon and Gruyere
- Chickpea Socca with Caramelized Onions and Tapenade
- Red Wine Shallot Steak with Roasted Sunchokes
- Mushroom and Spinach Vol au Vent
- Cauliflower and Blue Cheese Gratin with Hazelnuts
- Crispy Chicken Thigh with Lyonnaise Onions and Green Beans
- Monkfish with Saffron Tomato Fennel Broth and Potatoes
- Seared Pork with Prune Mustard Pan Sauce and Roasted Carrots
- Buckwheat Crepes with Smoked Trout and Chive Creme Fraiche
- Lyonnaise-Style Warm Salad with Sauteed Bacon, Lentils, and Poached Egg
- Pork Tenderloin Medallions with Rosemary White Bean Mash
- Baked Stuffed Portobello with Herbed Goat Cheese and Walnuts
- Brittany-Style Buckwheat Pilaf with Smoked Haddock and Leeks
- Buckwheat Pasta with Roasted Cherry Tomatoes, Spinach, and Walnut Pesto
- Cauliflower Puree with Pan-Seared Scallops and Browned Butter
- Lentil Salad with Smoked Trout and Mustard Vinaigrette
- Provencal Stuffed Zucchini with Beef and Herbs
- Seared Duck Breast with Cherry Shallot Pan Sauce
- Beef Bourguignon Style Skillet with Pearl Onions and Carrots
- Sardine and Potato Brandade with Garlic and Parsley
- Mustard Rabbit Saute with Mushrooms
- Alsatian Flammekueche with Bacon and Onions
- Braised Endives with Ham and Comte
- Creole-Style Shrimp with Tomato Rice and Bell Pepper
- Vegetable Tian with Herbed Goat Cheese and Pine Nuts
- Garlic Parsley Escargots with White Beans and Toasted Baguette
- Braised Rabbit with Mustard and Carrots
- Steak with Shallot Red Wine Reduction and Celeriac Mash
- Seared Cod with Saffron Leek Broth and White Beans
- Buckwheat Dumplings with Sauteed Mushrooms and Browned Butter
- Herbed Sardine and Potato Gratin with Tomato and Onion
- Pan-Seared Pork Chop with Dijon Pan Sauce and Roasted Turnips
- Roasted Chicken with Prunes and Thyme over Creamy Polenta
- Green Lentil and Walnut Salad with Roasted Beets and Goat Cheese
- Cauliflower Gratin with Ham and Gruyere
- Warm Lyon-Style Salad with Chicken Livers, Bacon, and Poached Egg
- Brittany Buckwheat Pancake with Smoked Mackerel and Leek Cream
- Savoy-Style Diot Sausage with White Wine Braised Cabbage
- Sole Meuniere with Lemon Parsley and Green Beans Almondine
- Alsatian Chicken with Riesling, Mushrooms, and Mustard
- Pork Chops with Prune Armagnac Pan Sauce and Sauteed Spinach
- Normandy Mussels in Cider Cream with Leeks
- Lamb Meatballs with Harissa Yogurt and Roasted Zucchini
- Baked Eggplant with Tomato, Garlic, and Herbed Breadcrumbs
- Toulouse-Style White Bean and Spinach Skillet
- Baked Haddock with Fennel, Tomato, and Saffron Rice
- Beef and Carrot Daube-Style Stew with Orange and Olives
- Mushroom and Leek Buckwheat Galette with Egg
- Pork with Apple Cider Pan Sauce and Braised Cabbage
- Seared Trout with Brown Butter, Capers, and Lemon Potatoes
- Chicken with Tarragon Mustard Cream and Green Beans
- Warm Goat Cheese Salad with Walnuts and Honey Mustard Vinaigrette
- Buckwheat Crepe with Ham, Gruyere, and Egg
- Pork Tenderloin with Cider Cream Sauce and Sauteed Apples
- Salmon Rillettes with Rye Toast and Cornichons
- Ratatouille with Chickpeas and Herbed Couscous
- Sausage and Lentil Cassoulet Skillet
- Pissaladiere with Anchovies and Olives
- Chicken Basquaise with Peppers and Tomato
- Duck Confit Hash with Lentils and Mustard Greens