gourmet traveller french recipes

65 Classic French Recipes to Add to Your Repertoire

Break out the good wine. It’s time to cook the best French recipes.

By SAVEUR Editors

Published on May 8, 2020

For many, French cuisine is virtually synonymous with gastronomy. French food boasts a rich and sweeping culinary history that includes rustic home cooking , elaborate court-dining masterpieces , and avant garde Parisian haute cuisine . So we’ve compiled a list of some of our favorite French recipes, from Normandy to the Côte d’Azur (and everywhere in between).

For breakfast, try your hand at baking these buttery croissants ; for a more filling weekend brunch, a traditional quiche Lorraine is sure to please. Fancy a sandwich for lunch? The Provençal pan bagnat , savory with tuna and olives, or a decadent croque tartine parisienne (open-faced ham-and-cheese with béchamel sauce) is in order.

Come dinner, start with appetizers—les entrées, en français. Steak tartare , frogs’ legs , and escargots are bistro staples that’ll make you feel like you’re dining in Paris. If, however, you’re after something lighter, a vegetarian Provençal soup or salade Lyonnaise will leave your guests ready for a hearty main course.

As for the pièce de résistance, France offers endless entree options. On cooler nights, consider hearty Gascon cassoulet , Alsatian choucroute garnie, or Burgundian coq au vin . Warmer weather calls for trout , lobster , or an epic bowl of bouillabaisse . Side dishes such as tender poached leeks vinaigrettes and ratatouille are delicious, but it's harder still to resist the comfort-food classic bistro fries cooked in duck fat .

If you've still got room for dessert , dig into Jacques Pépin’s mother’s apple tart , crêpes Suzette , or a clafoutis studded with juicy, ripe cherries.

From le petit déjeuner to le dîner, les apéritifs to le croquembouche , here are our favorite French dishes for any time of the day.

Chicken Basquaise

Plate of French braised Chicken Basquaise

Barigoule of Spring Vegetables

Barigoule of Spring Vegetables

Alsatian Bacon and Onion Tart (Tarte Flambée)

Alsatian Bacon and Onion Tart (Tarte Flambée)

Cinnamon Apple Bostock

Cinnamon Apple Bostock

Basque-Style Fish with Green Peppers and Manila Clams

Basque-Style Fish with Green Peppers and Manila Clams

Cherry Gateau Basque

Cherry Gateau Basque

Steak Diane

Steak Diane

Pain au Chocolat

Pain au Chocolat

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Frozen Chocolate Mousse (Marquise au Chocolat)

Marquise au Chocolat

Seafood Soup with Ginger and Yuzu Kosho

seafood soup with ginger and yuzu kosho

Crepes Suzette

Crepes Suzette

Pear Tarte Tatin

Pear Tarte Tatin

Salmon Rillettes

salmon rillettes

Honey-and-Tea Jammers

honey and tea jammers

The Ultimate Pot Roast

braised beef shank with radishes and flaxseed relish

Lentil Salad with Pork

Lentil Salad with Pork

Fromage Blanc Spread (Cervelle de Canut)

Fromage Blanc Spread with loaf of crusty bread

Meringue Floating in Crème Anglaise

Meringue Floating in Crème Anglaise

Lyonnaise Potato Salad with Herring

Potato Salad with Herring

Lyonnaise Salad with Sausage and Walnuts

Lyonnaise Salad with Sausage and Walnuts

Pike Quenelles with Sauce Nantua (Quenelles de Brochet)

Pike Quenelles with Sauce Nantua (Quenelles de Brochet)

Pomme Purée

Pomme Puree

Honey Glazed Roast Pork with Apples

Honey Glazed Roast Pork with Apples

If You're Already A Fan Of Apples for Dessert , Try Caramelized Apple Omelet

Caramelized Apple Omelet

Baked Apple Terrine with Calvados

Baked Apple Terrine with Calvados

Deviled Eggs With Crab

Deviled Eggs With Crab

Boiled Cow’s Head (Tête de Veau)

Boiled Cow's Head (Tête de Veau)

Tomatoes Stuffed with Foie Gras, Duck Confit, and Chanterelles (Tomates Farcies)

Tomatoes Stuffed with Foie Gras, Duck Confit, and Chanterelles

Provençal Stuffed Squid

Provencal Stuffed Squid

Mussels with Herbed Vinaigrette (Moules Vinaigrette)

plate of French Mussels with Herbed Vinaigrette

Corsican Lemon Mousse

Corsican Lemon Mousse

Apple and Armagnac Phyllo Pie (Tourtière Landaise)

Apple and Armagnac Phyllo Pie

Basque Seafood Stew

Basque Seafood Stew

Basque Pipérade with Seared Tuna Steaks

Seared Tuna Steaks

Coquilles St-Jacques (Gratinéed Scallops)

Coquilles St-Jacques (Gratinéed Scallops)

Spring Vegetable Stew

Spring Vegetable Stew

Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce

Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce

Bourride (Fish Stew with Aïoli)

Bowl of fish stew with aioli

Velouté de Châtaignes (Creamy Chestnut Soup)

Velouté de Châtaignes (Creamy Chestnut Soup)

Provençal Vegetable Tian

layered vegetable gratin

Cauliflower and Goat Cheese Soufflés

Cauliflower and Goat Cheese Soufflés

Simple Garlic Confit

Simple Garlic Confit

Classic Eclairs

chocolate covered French eclairs filled with cream

Egg-Topped Ham and Cheese Sandwich (Croque Tartine Parisienne)

Egg-Topped Ham and Cheese Sandwich (Croque Tartine Parisienne)

Perfect Blue Cheese Quiche With Whole Grain Crust

sliced quiche loaded with blue cheese

Scrambled Eggs With Asparagus and Crab

scrambled eggs and asparagus stuffed in crab shells

Dried Apricot and Fig Clafoutis

Fruit Cake Clafoutis

Sauternes Custard with Armagnac-Soaked Prunes

Sauternes Custard with Armagnac-Soaked Prunes

Duck Pâté en Croûte

Pate En Croute

Normandy-Style French Onion Soup

Michel Roux, the French-born chef of England’s Le Gavroche, takes a Normandy spin on this classic soup with a splash of cider and a whole lot of subtlety. But the best part? It only takes an hour to make. Get the recipe for Normandy-Style French Onion Soup »

Dominique Ansel’s Cassoulet

plate of duck leg confit with sausage and crusty bread

Butternut Squash Boulangère

Butternut Squash Boulangers

Whole Wheat Mille Crêpe Cake

Whole Wheat Crepe Cake

Brûléed Italian Plums with Armagnac Custard

Brûléed Italian Plums with Armagnac Custard

Crème Brûlée

Crème Brûlée

Strawberry Rhubarb Pâte de Fruit

Strawberry Rhubarb Pâte de Fruit

Almond Frangipane Tart with Cranberries and Honeyed Pistachios

almond frangipane tart

Roast Duck with Shallots and Concord Grapes

httpswww.saveur.comsitessaveur.comfilesimages201801winemakers-duck-1500×1125.jpg

Gascon-Style Duck Confit (Confit de Canard)

httpswww.saveur.comsitessaveur.comfilesimages201801duck-confit-1500×1125.jpg

Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne)

httpswww.saveur.comsitessaveur.comfilesimages201801hearty-vegetable-stew-with-duck-1500×1125.jpg

The Best Croissants

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Veal in Cream Sauce (Blanquette de Veau)

Blanquette de Veau (Veal in Cream Sauce)

Chocolate Mousse

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Cheesy Artichoke Dip with Preserved Lemons and Harissa

Cheesy Artichoke Dip with Preserved Lemons and Harissa

The Original Tapenade Recipe

The Original Tapenade

Rose Veal Paprikash

Rose Veal Paprikash

Rose Veal Grillades and Grits

Rose Veal Grillades and Grits

Rose Veal Meatballs with Yellow Tomato Butter

Rose Veal Meatballs with Yellow Tomato Butter

Rose Veal Vitello Tonnato

Rose Veal Vitello Tonnato

Blueberry Pancakes Recipes

12 Easy Mother’s Day Recipes You Can Make with Your Kids

Hong Shao Ji Tui (Red-Braised Chicken Legs)

Hong Shao Ji Tui (Red-Braised Chicken Legs)

Creamy Gochujang Noodles

Creamy Gochujang Chicken Noodles

Recipes

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196 flavors

196 countries. A world of flavors.

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25 Most Popular French Recipes

January 16, 2021 by Mike Benayoun Leave a Comment

Here are 25 of the most popular recipes from France, organized by course:

1. Croissant

croissant

2. Bouchée à la Reine

bouchée à la reine

3. Cheese Soufflé

cheese soufflé

4. Croque-Monsieur

croque-monsieur

5. Foie Gras

foie gras

6. Pissaladière

pissaladiere

Main Dishes

7. boeuf bourguignon.

boeuf bourguignon

8. Blanquette de Veau

blanquette de veau

10. Duck à l’Orange

Duck à l'Orange

11. Flamiche au Maroilles

flamiche au maroilles

12. Moules-Frites

moules-frites

13. Ratatouille

ratatouille

14. Niçoise Salad

salade nicoise

15. Baguette

baguette

17. Remoulade

remoulade sauce

18. Béchamel Sauce

bechamel

19. Clafoutis

clafoutis

20. Crème Brulée

creme brulee

21. Flognarde

flognarde

22. Macaron

macaron

23. Mille-Feuille

millefeuille

24. Peach Melba

Peche Melba

25. Tarte Bourdaloue

bourdaloue

Mike is “the devil” of the 196 flavors’ duo. Nicknamed as such by his friends, he is constantly in search of unusual recipes and techniques with impossible to find ingredients. The devil is always pushing the envelope, whether it is with humor or culinary surprises.

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11 French Dishes Everyone Should Know How to Cook, According to Chefs

From the perfect roast chicken to airy soufflé.

Maria Yagoda is a senior editor at Food & Wine, where she has worked for five years, specializing in restaurant and travel coverage.

gourmet traveller french recipes

Classic French recipes are among the most comforting, impressive dishes you can add to your repertoire. Whether you're whipping up a perfect rolled omelet or beef bourguignon , these French dishes are chef-loved for a reason — and worth practicing to improve your techniques and bolster your recipe aresenal.

"There are a lot of underlying techniques that are needed to complete this recipe, from curing and confiting duck to making a great glaze. Finding balance and using great technique is crucial to making this classic awesome." — Colin King , culinary director, Pinewood Social

Beef Bourguignon

"I can't think of a more perfect dish to make when it's cold out, and a great way to use up old red wine you might have open. It can be served with potatoes or any noodles you have on hand." — Gerald Addison , chef-partner, Grazie Nonna

"It's a worldwide-loved classic for a reason. You want to take your time cooking it, at least two hours in the oven at 350°F, and don't forget to drink a glass of wine or two while making it. This dish tastes better one day after making it — trust me, try it out. Chile will give it a nice kick at the end!" — Edgar Escalante , former executive chef at Dirty Habit DC

"A French dish that everyone should master is the soufflé — either sweet or savory or both. There are many reasons why a soufflé can fail to rise and for the texture to be incorrect. So for a chef to eventually fully understand all the reasons why a soufflé can fail would make them a reckoning force in any kitchen. Someone who can turn out perfect soufflé after soufflé should really be able to [take on] anything else in the kitchen." — Rob Aikens , chef consultant

Cara Cormack

Chicken Chasseur

" This is a true French 'peasant' dish that has proven itself time and time again in my home. If you're looking for a hearty one-pot meal that feels like Grandma wrapping you up in a blanket, this is it! Pull out your Dutch oven, some French wine, and your best slippers for this one. I always serve my chicken chasseur with rich mashed potatoes and a good crusty loaf of sourdough. I also recommend a good pair of sweatpants." — Matthew Kern , chef and co-owner, One Coastal

"Nothing seems more French than onion soup. While it's more common in a restaurant setting, every home chef would be well-served by a solid onion soup recipe in their arsenal. Heaps of onions deeply caramelized to the point of almost burning, red wine, rich stock of roasted bones, a float of stale bread supporting a gratin of pungent Alpine cheese. The smell alone is capable of waking unknown appetites. Like most wonderful cuisine, it's humble peasant food that transcends when it's made with the care it deserves." — Jake Leiber and Aidan O'Neal , chefs, Le Crocodile at the Wythe Hotel

Roast Chicken

"Roast chicken is the perfect classic French dish for any occasion. You can dress it up or dress it down. It can be made for dinner any time of year. The secret to the roast chicken? It starts with a great quality bird." — Julian Marucci , executive chef and partner, Tagliata

"The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken." — Julia Child

"Eggs are the perfect, and cheapest, way to teach proper technique. There's cracking the eggs correctly, having a place to toss the shells, the best tool used to beat them, the type and quantity of seasoning added before, during, and after cooking, how to heat a pan, when to add the fat, all the visual, aural, aromatic clues of coagulating protein, the essentials of proper presentation, and on and on and on." — Mary-Frances Heck , former senior food editor, Food & Wine

Hollandaise

"This isn't a dish per se, but the one sauce I believe every chef needs to know is how to make hollandaise. It's a sauce that works with a lot of dishes, is relatively simple to make (and with only a few ingredients), and it defines the perfection between fattiness, saltiness, and acidity." — Roberto Santibañez , chef-owner, Fonda restaurants, and culinary director, Mi Vida and The Grill by Knead Hospitality + Design

Tarte Tatin

"Tarte Tatin is a classic, delicious French dessert that's not actually that complicated to make. I'd argue it's even easier than a double-crust pie. Store-bought all-butter puff pastry gets you halfway there, and a simple stovetop caramel sauce paired with in-season apples (or pears) make this a rustic dessert worth keeping in your arsenal." — Kelsey Youngman , former food editor, Food & Wine

Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle

"I think everyone should master how to cook a duck. Most home cooks are afraid to cook this bird, but I promise it is super easy. If you buy a whole duck, you can easily make two dinners from it. First, you can make roasted duck breast — when cooked properly you will acquire a wonderful golden and crispy skin and juicy rich meat on the inside. It is truly very flavorful meat. Second, you can make braised legs and thighs, which is a very simple yet luxurious dish. Pair it with some root vegetables and make the perfect weekday dinner." — Ryan Ratino , chef-owner, Bresca

Steak Frites

"[The frites] are so quick. Seriously, it's going to take you like — I don't exaggerate — 20 minutes. That's it." — Ludo Lefebvre , Los Angeles chef

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gourmet traveller french recipes

'O' For Outstanding

Fremantle octopus, spiced saffron sauce, pickled baby beets, bucatini con le sarde, slow-cooked pork belly with san bernardo sauce & kohlrabi, poached mackerel, tomato dressing, spicy rice chips, squid ink pasta with bay bug and spicy pork 'nduja, warm sabayon with sicilian zibibbo wine & berry sauce, chablis charms, brandade of salt cod, anchovy and caper salsa, tomato and goat's cheese tart  , duck legs braised with green olives, parsley purée  , a taste of the barrio, beef kofte with charred tomato ezme  , farmers veg plate & herbed tahini sauce, beetroot, preserved lemon labneh, yuzu kosho dressing  , grilled and marinated octopus, confit potato, green olive and almond, market fish, saffron butter, macadamia and currant salad  , middle eastern style strawberry sorbet, bounteous ocean feast, scallop tarts with pea and mint purée, lobster with chilli & coriander butter, oysters three ways, seared tuna with lemon & fennel salad, beetroot-cured ocean trout with celeriac salad, banana leaf snapper with green papaya seed salad, magic from miguel, paella a la maestre 2021, murcian salad classica, patatas bravas, okonomiyaki with chimichurri, caldero murciano, whole orange syrup cake, entertain with bar snacks, tuna empanadas, beef and chicken satay skewers, mountain pepper & salt bush tempura squid with aioli, artichokes with vinaigrette, onion and anchovy tart, creole crab cakes, pots & pies, greek lamb, tomato & spinach pies, mexican-style pork and green chilli stew, steak and kidney pies, seco de pato, braised veal and ham pie, suquet de pescados, rustic feast, spatchcock, kale, farro & pomegranate salad, quinoa & roast vegetable salad, roast pork loin, broufade (beef stew), roast goat with lemon potatoes, brioche & fruit pudding, barbeques galore, barbequed prawn panzanella salad, king george whiting, marinated leg of lamb, sardines in vine leaves, five-spice pork chops, easy entertaining, trout, beetroot, feta & pea salad, watermelon, halloumi, bread & caper salad, lobster rolls, swordfish steaks, roast quails, poached peaches, asian flavours, tonkatsu pork, thai-style fried garlic pork & greens, garlic beef salad, hot and sour prawn noodle salad, lemongrass chicken & rice, spring forward, chickpea wraps, pissaladière/onion & anchovy tart, squid & prawn spiedini, grilled tuna, yoäÿurtlu kebap, fine apple tart, best of comfort food, pork & clam cataplana, chicken & mushroom pie, broad beans with chouriã§o & goat's cheese, slow-roast lamb shoulder, apple & prune pie, sri lankan supreme, crab & green mango curry, sri lankan fish patties, cauliflower and sweet potato dahl, egg hoppers, grilled black pepper beef, chilli potato, pickle your fancy, spaghetti alle vongole, pickled vegetables, roasted eggplant, cured kingfish, korean beef short ribs, green mango & fermented red cabbage rice paper rolls, let's go outside, warm buttered lobster rolls, tomato & burrata tart, grilled asparagus & summer herb salad, poached summer seafood, simple fig & melonpanzanella salad, peach & raspberry slab tart, feast from the middle east, buffalo burrata, slow wood-roasted lamb shoulder, cous cous & fig tagine, chopped salad, quail stuffed, serpentine cake, spring herbs, fritto misto, wild weed pie, barbecued snapper, herb pappardelle, bistecca fiorentina, spanner crab & soft herb omelette, bistro fare, grilled steak, duck liver parfait, radish with french butter and salt & oysters mignonette, roasted goat's cheese and frisée salad en croute with speck lardons, tarragon spatchcock, spiced shiraz plum tarte tatin, master pasta, basic pasta dough, scampi tagliatelle, slow-cooked brisket, zucchini, chickpea & spinach busiati pasta, roasted chicken, roasted tomato & burrata carbonara, baked gnocchi, super salads, heirloom tomatoes, slow cooked lamb, marinated pork skewers, crab and celeriac remoulade, chilled salmon tataki bowl, catalan feast, pa amb tomã quet, tuna empanadas, crema catalana, christmas pavlova, spring chicken, roast chicken, chicken caesar salad, fried chicken, chicken, vegetable and bean soup, poulet au vinaigre, hainanese chicken rice.

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41 Winter Recipes That Will Distract You From 4:30 Sunsets

By Jill Baughman

Photography by Peden + Munk

Image may contain Food Dish and Meal

Though the weather may not be quite as frightful as we were expecting in some parts of the U.S. (knock wood!), as the season changes from fall to winter, how you cook must change as well. Wintertime calls for hearty stews, pasta dishes, and meaty entreés. Plus, with so much time spent indoors, you can really tackle that food project you've always dreamed of! Here are 40 of our favorites.

Image may contain Human Person Food Dish and Meal

Petit Trois's French Onion Soup

Two words: melted gruyère.

Casserole dish of baked ziti on gray marble surface.

BA’s Best Baked Ziti

Image may contain Bowl Food Dish Meal Plant Vegetable and Broccoli

Broccoli Cheddar Soup With Cheesy Croutons

Our better-than-ever broccoli cheddar is lighter, brighter, and less gloppy than the kind you’d find in your corporate cafeteria—with a creaminess that comes from blended potatoes and broccoli stalks rather than heavy cream.

Image may contain Food Confectionery Sweets Plant Dessert Cream Cake Icing and Creme

Coconut-Lime Snowballs

Serving size: 500.

Image may contain Food Dish and Meal

Slow-Cooker Indian Spiced Chicken with Tomato and Cream

You will love the way this makes your home smell.

Image may contain Plant Food Vegetable and Cabbage

Pork Soup Dumplings

There's an art to eating soup dumplings, but you'll learn quickly.

Image may contain Food Breakfast and Pizza

Fancy Grilled Cheese with a Fried Egg

Grilled cheese can be fancy, we promise.

Image may contain Food Dessert Cake Icing Creme Cream Dish Meal Confectionery Sweets Biscuit and Cookie

Bûche de Noël

BIRCH de Noël, get it?

Image may contain Dish Food Meal and Lunch

Corned Beef Hash

We'll admit, we'd also file this under: "great hangover recipes."

Image may contain Bowl Food Dish Meal and Soup Bowl

Clam and Cod Chowder

Creamy wonderfulness.

Image may contain Dish Food Meal Platter Salad and Plant

Crunchy Winter-Vegetable Salad

You still have to eat vegetables in winter, apparently.

Image may contain Plant and Food

Tex-Mex-Style Beef Enchiladas

The colder it is outside, the spicier you should make these.

Image may contain Plant Dish Food and Meal

Marinated Beets with Potatoes and Horseradish

The beet juices will tint the potatoes swirly-pink; it’s magical.

Image may contain Bowl Food Dish Meal Cutlery Spoon Plant and Soup Bowl

Italian Wedding Soup with Puntarelle

Do you even know what puntarelle is? Find out!

Image may contain Food Dish Meal Stew and Bowl

Chicken and Dumplings with Mushrooms

Put that heavy Dutch oven to use.

Image may contain Food Bread and Cracker

Danish Salted-Butter Cookies

Not that junk in the tins. You know what we're talking about.

Image may contain Food and Bread

Greens and Cheese Lasagna

Vegetarian!

Image may contain Food Dish Meal and Plant

Fried Chicken Thighs with Cheesy Grits

Not vegetarian!

Bowl of roasted brussels sprouts atop a red napkin.

Roasted Brussels Sprouts

For more variations and veggie #inspo, check out our roasted veggie matrix .

Image may contain Supper Dinner Food Meal Roast and Turkey Dinner

Skillet Roast Chicken with Fennel, Parsnips, and Scallions

All in one pan, for your dishwashing pleasure.

Image may contain Plant Food Dish Meal Vegetable and Produce

Roasted Root Vegetable Salad with Mint and Pistachios

Root vegetables are inescapable—embrace 'em.

Winter Squash Agrodolce recipe

Winter Squash Agrodolce

A vinegar-and-chile glaze you'll want to put on everything.

Image may contain Bowl Food Dish Meal Soup Bowl and Curry

BA's Best Slow-Cooker Beef Chili

Image may contain Plant Food Vegetable and Produce

Hardy Greens with Lemon-Garlic Vinaigrette

Hardy greens don't solve any mysteries, but we'll take 'em.

Image may contain Food Dish Meal Plant and Pasta

The Silkiest Carbonara

Beyond creamy—no cream. Magic.

Image may contain Confectionery Food Sweets Dish Meal and Dessert

Deep-Fried Beets with Horseradish Dip

Or you could just take those vegetables...and fry them.

Image may contain Bowl Food Dish Meal Soup Bowl and Soup

Celery Root and Gingery Carrot Soup

Soup isn't just for sick days.

Image may contain Bowl Cutlery Spoon Plant Fruit Food Citrus Fruit Dish Meal Soup Bowl and Produce

Citrus–Irish Whiskey Punch

Punch up your life.

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Adam’s Beef Stroganoff

The ultimate comfort food.

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Crown Roast of Pork with Lady Apples and Shallots

Do we need to write anything here? I mean, look at that thing!

Image may contain Plant Onion Food Shallot and Vegetable

Slow-Roasted Shallots in Skins

Throw in oven, wait, devour, repeat.

Image may contain Food Meal Human Person and Dish

Shawarma-Spiced Braised Leg of Lamb

Winter is for Flintstone meat.

Image may contain Food Plant and Meal

Migas Fried Rice

This cheesy rice dish that might remind you of nachos—oh yes.

Image may contain Bowl Food Dish Meal Soup Bowl and Soup

Shoyu Cabbage Soup

Veggie ramen you'll slurp in seconds.

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Horseradish-and-Parsley-Stuffed Rib-Eye Roast

Flintstone dinner, part two.

Image may contain Food Bread Dish Meal Confectionery Sweets and Cracker

Lemon Bars for a Crowd

Because they sorta look snowy.

Image may contain Glass Drink Cocktail Alcohol Beverage Goblet and Wine

A New Orleans nightcap that matches all sweaters.

Overhead shot of a Dutch oven filled with braised short ribs in a rich red wine broth.

Red Wine-Braised Short Ribs

Meat that falls off the bone. Sure, we'll eat that.

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Pasta with Anchovy Butter and Broccoli Rabe

Anchovies are just little bombs of umami.

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Spiced Brown Butter Linzer Cookies

Get funky with those cookie cutters.

Image may contain Cutlery Spoon Food Dessert Cake Pie and Pizza

Beef Bourguignonne Pot Pie

Sunday supper showstopper. You'll never want winter to end.

La Route des Gourmets - Carole Metayer

  • Food Tours in Paris
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Culinary Food Tour in France

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On this 10-day all-inclusive gourmet food and wine tour in France, discover the history of French cuisine and culinary traditions. You and your guide leave from Paris and follow our route across Paris, Normandy, Champagne and Burgundy, tasting gourmet food and wine

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10-day Gourmet food trip in France

Our French culinary tourism agency La Route des Gourmets specialized in food and wine tours and culinary visits in France has just created a new package for food lovers.

This 9-day food and wine tour la route de la gastronomie française will take you in some of the most beautiful French regions, famous for their gastronomic specialties.

This culinary itinerary in France includes

  • Cities most involved in French culinary history and development: - Paris "Capital of Gastronomy and hub of Distribution" - Provins, "Eating in the Middle Ages" - Beaune, capital of Burgundy 

gourmet traveller french recipes

  • Gastronomic regions, famous for the quality and diversity of their local products: - Normandy and its Cider, Camembert and Calvados routes - Parisian countryside

gourmet traveller french recipes

  • Famous wine regions: - Champagne in Reims and Epernay - Grands Crus in Burgundy

gourmet traveller french recipes

This gourmet food and wine tour in France is made for tourism professionals who are looking for a unique thematic holiday as well as for associations, foreign travelers, students, families or groups. All culinary tourists are welcome to discover this country and its regions through local gastronomy and customs!

Highlights of this exclusive 10-day food tour of France

  • Thematic cultural voyage, highlighting French culinary, gastronomic and oenological heritage
  • All-inclusive package, featuring food and wine activities, museums and other sites, tastings, guide, transportation and accommodation
  • Careful selection of the best regional producers so you enjoy many high quality tastings of wine and local gourmet products
  • Personalized service during the whole tour with a bilingual guide, specialized in French culinary heritage expertise
  • Depending on the lenght of your stay, this tour can be customized to improve your experience and better highlight regions and business sectors of particular interest. 

The price includes

  • All the cultural and gastronomic visits
  • Museums entrances fees
  • Local gourmet product and wine tastings
  • Private guide
  • Accommodation
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How to snag a glass of wine for just $1.71 this winter

How to snag a glass of wine for just $1.71 this winter

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Gourmet Traveller's most popular recipes of the year

I t was a year of classics, with GT readers keeping our recipes for crowd-favourites such as rice paper rolls, tomato and burrata salad, egg-yolk pasta and boeuf bourguignon on high rotation.

The desserts that wouldn't quit included Flour and Stone's Lemon Dream cake, Persian love cakes, lemon tarts and Black Star Pastry's world-famous strawberry and watermelon cake.

Winter was a time for warmth and comfort, like those nostalgia-inducing lemon delicious puddings, curries and beef rendang. Plus, those classic soups can never be beaten, with the pea and ham soup ranking high on the list yet again. But it was the simple, summery Eton mess that took home the crown, which is a fitting way to see out the year.

Ready? It's time to give these popular recipes an encore.

Flour and Stone's Lemon Dream cake

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The 37 Most Popular Recipes From Gourmet

By Maggie Hoffman and The Editors of Epicurious

Gourmet's Bouillabaise recipe in a bowl with a spoon with slices of bread on the side.

Epicurious launched in 1995 with about 5,000 recipes— digitized by a group of monks in Virginia —and the dream of becoming a go-to resource for home cooks everywhere. Today, across Epicurious and and our sister site, Bon Appétit, we have over 50,000 carefully tested recipes available—including more than 11,000 recipes reprinted from the pages of Gourmet . In this list you’ll find 37 reader favorites—the Gourmet recipes you come back to again and again. You’ll notice some of them have received a little glow-up as we begin to add high-resolution photos to popular recipes that never had them before. Dive into the list to plan your next special occasion dinner—or cozy brunch at home.

Photo of chocolate mousse in glasses with whipped cream on top and spoons on the side.

Chocolate Mousse

Many of the most popular Gourmet recipes are sophisticated sweets, like this luscious chocolate dessert. We promise it's actually not difficult to make: You'll simply heat cream in a small saucepan then whisk into a mixture of egg yolks, sugar, and a pinch of salt. That combination gets warmed over low heat and scented with vanilla, then combined with melted chocolate and freshly whipped cream. You can make this mousse a day in advance—which means it's a great low-stress option for a special dinner.

Image may contain Plant Food Vegetable Bean Green Bean Produce Seasoning and Sesame

Haricots Verts With Herb Butter

Sometimes it's the simplest sides that make a dinner great. And this one even gives you the option to make the vibrant lemon, tarragon, and parsley butter up to three days ahead. Toss with hot blanched green beans at the last second for an easy, but impressive vegetable dish.

A single mug of Gourmet's Hot Cocoa For One.

Simple Hot Cocoa for One

This simple hot cocoa recipe requires just unsweetened cocoa powder, milk (dairy or non-dairy as preferred), vanilla extract, a pinch of salt, and as much sugar as you like. A flurry of snow outside helps, too.

Gourmet's Belgian Buttermilk Waffles with Glazed Bananas with coffee and whipped cream on the side.

Belgian Buttermilk Waffles With Glazed Bananas

Get your waffle iron ready—these buttermilk waffles are sure to impress, especially with their easy glazed-banana topping.

Photo of roast duck carved and served on a platter with a bitter greens and orange salad on the side.

Crisp Roast Duck

It may surprise you how easy it is to make this crispy, tender whole roasted duck, a favorite from the September 2006 issue of Gourmet .

Dulce de leche drizzling into a glass cup.

Homemade Dulce de Leche

Drizzle this homemade delight on ice cream, on fruit, on cookies, or on a tart —or simply enjoy it by the spoonful.

Whole leg of lamb on a platter with fresh rosemary and a few slices carved.

Leg of Lamb With Garlic and Rosemary

“This recipe is simple and very straightforward. The results are outstanding,” writes Epicurious reader Teslaughter. Other commenters agree that this is a “winning recipe" that's perfect for Easter dinner or any festive meal.

Cedar plank salmon on a white oval serving plate surrounded by lemon wedges.

Cedar-Plank Salmon

Bookmark this salmon recipe for your first backyard barbecue of the spring. The salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean. “I have made this recipe on numerous occasions,” writes Epi reader Blinet. The results? It's always “a big success.”

Gourmet's Creamy Leek Soup in two bowls topped with chives with bread and white wine on the side.

Creamy Leek Soup

This creamy leek soup from Gourmet 's Gina Marie Miraglia Eriquez is velvety but not at all heavy; dolloped with cool, billowy cream, the soup coaxes out the vegetable's most sensuous side. It makes a lovely first course, and gets even better if you prepare it a few days ahead.

Gourmet's Cheese Fondue recipe with cubed apples and bread broccoli red bell peppers and potatoes on the side.

Cheese Fondue

A touch of cornstarch, helps to keep the cheese and wine from separating in this classic fondue recipe. Not sure what to dip? Cubed baguette is always nice, but fresh fruit works, too, or roasted potatoes, crunchy raw bell pepper, blanched broccoli, or green beans.

Five empanadas on a wooden cutting board.

Empanada Dough

Once you've learned to make this basic—but beautifully flaky—empanada dough, there's no reason you can't use it to make any kind of empanada your heart desires.

Gourmet's Buttermilk French Toast recipe on a plate with glasses of orange juice and coffee on the side.

Buttermilk French Toast

You've probably made French toast with eggs and milk—but what if you swapped out the milk for buttermilk? The answer is this subtly tangy take on the classic brunch recipe . Get your maple syrup ready.

Gourmet's Double Chocolate Layer Cake on a serving plate with forks plates and glasses of seltzer on the side.

Double Chocolate Layer Cake

This five-star favorite from the March 1999 issue is the perfect birthday cake . Or the perfect any-day cake.

Photo of blueberry scones with lemon curd and coffee on the side.

This simple lemon curd recipe uses equal quantities of fresh lemon juice and sugar, so that it's bright and tart. Dollop it on yogurt, serve it with scones, or layer onto a cake to bring a bit of sunshine into your winter. If you tire of the classic, remember—you can also make curd from (almost) any fruit .

Gourmet's Lemony Risotto with Asparagus and Shrimp in a bowl with lemon wedges and a glass of white wine on the side.

Lemony Risotto With Asparagus and Shrimp

Risotto feels fancy but truly isn't hard to make. This one is brightened with grated lemon zest and sweet spring asparagus.

Gourmet's Bouillabaise recipe in a bowl with a spoon with slices of bread on the side.

Bouillabaisse

The trick to making great bouillabaisse: focus on finding great seafood rather than finding one specific fish. Don't be afraid of improvising with this recipe, as long as the basic ratios stay the same. Monkfish, turbot, red snapper, striped bass, porgy, grouper, and cod will all work well with whatever shellfish is available.

Gourmet's Cream Cheese Pastry Dough being rolled into a pie tin.

Cream Cheese Pastry Dough

This cream cheese dough works especially well for a savory tart. It's easy, it's flaky, it's been a go-to for readers since 1988.

Gourmet's Flourless Chocolate Cake on a serving plate with two slices cut out.

Flourless Chocolate Cake

File this under: classic for a reason. This is the perfect easy chocolate dessert , no matter what you're making for dinner. It keeps for a week, so you can carve off slivers whenever you want one.

Threequarter shot of a sour creamtopped cheesecake on a platter with one slice removed to a plate and a second slice...

Three Cities of Spain Cheesecake

Food editor emeritus Anna Stockwell declared this cheesecake simply the best of all time. The recipe is so simple you can easily memorize it, and there's no water bath required. The simple sour cream topping adds a touch of tangy flavor (and covers any cracks).

Gourmet's Crème Brûle French Toast with forks plates and berries on the side.

Crème Brûlée French Toast Casserole

This luscious baked French toast doesn't require a kitchen torch —it crisps on top in your oven, and has a rich brown sugar caramel at the bottom of the pan.

Gourmet's SourCream Pancakes with SourCream Maple Syrup on a plate with forks knives and coffee on the side.

Sour-Cream Pancakes With Sour-Cream Maple Syrup

Ever find yourself with a cup of sour cream sitting in the fridge? The solution's in this pancake recipe from Gourmet food editor Lillian Chou. These flapjacks get their tender texture from half a cup. But what really makes them special is the rich, tangy topping, which uses up the rest.

Panna cotta with blueberries lemon zest and jelly.

Panna Cotta

This classic make-ahead dessert can shift with the seasons. Top with berries in summer, supremed citrus in winter, or eat it unadorned whenever you like.

Gourmet's Turkey Meatloaf recipe with mashed potatoes green beans and radishes.

Turkey Meatloaf

This flavorful meatloaf gets its moisture from finely chopped cremini mushrooms and milk-soaked breadcrumbs. Brush it with ketchup before cooking—and serve more ketchup on the side.

Gourmet's Bourbon Chicken Liver Pât in a ramekin surrounded by ros gherkins and crackers.

Bourbon Chicken Liver Pâté

Though this pâté can be eaten the day it's made—and it's a particularly perfect partner for slices of baguette and a martini —we find it even more flavorful when made a day or two ahead. If you use several small ramekins instead of a pâté crock or terrine, you may need more clarified butter to seal the tops.

Spaghettini with Garlic and Lemon

Spaghettini with Garlic and Lemon

While many of the most popular recipes from Gourmet were special-occasion meals, this weeknight dinner is also among reader favorites. All you need to make it is pasta, garlic, red pepper flakes, olive oil, lemons, parsley, and salt and pepper.

A classic pecan pie with a forkcrimped edge and glistening pecan halves in a ceramic pie dish with one slice cut out.

Classic Pecan Pie

It wouldn't be Thanksgiving without this pie, which is really loaded with nuts and gets a little verve from orange zest. The filling calls for light corn syrup , which is mostly flavorless and lets the nuttiness of the pecans shine. If you prefer you can substitute an equal amount of dark corn syrup , which gets its darker color and more robust flavor from molasses ( brown rice syrup is another great choice).

Sticky rice mango slices sesame seeds and coconut milk on a plate.

Sticky Rice With Mango

This classic dessert is the ideal way to finish a Thai feast. Fill in the rest of your menu with papaya salad and this fantastic saffron-rubbed chicken . Running short on time? You can also make mango sticky rice in your microwave .

Gourmet's Chicken Tagine with Apricots and Almonds in a tagine pot with mint tea and almonds on the side.

Chicken Tagine With Apricots and Almonds

This recipe was inspired by the version served by chef Baija Lafridi at at Jnane Tamsna in Marrakech. If you don't have a 10- to 12-inch tagine, you can cook the dish in a heavy skillet.

A stack of whole wheat oatmeal pancakes covered in raspberries and raspberry syrup.

Whole-Wheat Oatmeal Pancakes

A hearty breakfast doesn't necessarily have to require a lot of fuss. These pancakes, made with quick-cooking oats, buttermilk, and whole-wheat flour, require just 20 minutes of active time. Top with berries, bananas, or just maple syrup.

Gourmet's InsideOut German Chocolate Cake on a serving plate with a slice of cake on the side.

Inside-Out German Chocolate Cake

Many beloved Gourmet recipes were reader requests, such as this fantastic chocolate cake from Bridge Street Bakery in Waitsfield, Vermont. The filling is made from sweetened condensed milk that is cooked in a water bath in the oven until it caramelizes. While the milk is baking, you can prepare your chocolate glaze.

Image may contain Food Pork and Ham

Six-Hour Pork Roast

This juicy boneless pork shoulder, rubbed with a mixture of sage, rosemary, garlic, fennel seeds, white wine, olive oil, salt, and pepper, cooks at 275°F for six hours.

Image may contain Plant Food Rice and Vegetable

Perfect Steamed Rice

It's not shocking that readers frequently refer back to this recipe, which yields perfectly fluffy rice every time.

Image may contain Food Bread and Hot Dog

These Vietnamese spring rolls, stuffed with bean thread noodles, wood ear mushrooms, grated carrot, and ground pork shoulder, can be assembled (but not fried) and frozen, wrapped well in foil. Thaw in refrigerator before frying. Serve with lettuce leaves, mint, and cilantro for wrapping each crispy bite.

Two bowls of cream of asparagus soup.

Cream of Asparagus Soup (Crème d'asperges)

Asparagus season is one of the many reasons we look forward to spring. This classic French soup is simple to prepare in advance, and a perfect choice for entertaining.

Image may contain Food Dish Meal and Plant

Chicken Marsala

Transform boneless chicken breasts into a luxurious meal with this sauce made with mushrooms, Marsala, chicken broth, and cream.

A lemon curd marbled cheesecake on a platter.

Lemon Curd Marbled Cheesecake

Cap of your meal with this showstopper, swirled throughout with tangy lemon curd. It's one of our favorite cheesecake recipes of all time.

Duck with a orange marmalade glaze on a platter with oranges onions and sprigs of thyme.

Duck à l’Orange

For this rendition of the retro dinner party feast, the Gourmet test kitchen reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor.

Ruth Reichl's Favorite Recipes from the Gourmet Years

Ruth Reichl

The Lost Christmas Recipes of Gourmet—and How We Found Them

David Tamarkin

Our 53 Most Popular Recipes of All Time

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Bistrot 916 in Potts Point is set to close later this year

Profile picture of Cordelia Williamson

Another popular Sydney restaurant has announced it is closing, adding to the wave of venues shutting up shop across the city. This time it’s the Pellegrino 2000 team’s neo-French diner Bistrot 916 in Potts Point.

The bustling Challis Avenue venue has been earmarked for a boutique hotel development. Today, Bistrot 916 owners Andy Tyson, Mikey Clift, and Dan Pepperell announced the restaurant will cease operation at the end of 2024. 

“It’s a shame. We are so happy with the restaurant — the vibe is amazing, our team is great, and it’s busier than ever,” says Tyson in a statement. 

The new-wave French bistro took over the former Lotus space in early 2021, opening to much acclaim and becoming a go-to Potts Point bolthole over the years. With its elegant yet relaxed atmosphere, flamingo pink tablecloths, exacting wine list, and playful menu of green-hued snail pasta, classic duck frites and iced seafood platters, it’s easy to see how it hit local success in a few years. 

“We owe a deep debt of gratitude to our customers and the Potts Point locals. This place has been amazing,” says Tyson.

Since then, the team has opened Surry Hills Italian joint Pellegrino 2000 (where Taylor Swift dined while in Australia for her Eras Tour) and Clam Bar in Sydney’s CBD, which opened last year to similar fanfare. Also recently, the team announced plans for their new Bridge Street project, Neptune’s Grotto, slated to open later this year. 

The news comes after a week of imminent restaurant closures, including iconic Sydney fine-diner Tetsuya’s and Kylie Kwong’s casual canteen, Lucky Kwong — both announcing they would be closing for good this winter.

It’s another loss for Sydney, but hopefully only in the short term. The Bistrot 916 team are confident in their hunt for a new venue to relocate the Parisian-inspired diner. “We close this chapter with a mix of pride and nostalgia,” says Clift in a statement.

“This is not the end, but a new beginning,” assures Pepperell. “We are excited about the possibilities and can’t wait to bring it back, better than ever.”

To book a table at Bistrot 916 before it closes, visit the Bistrot 916 website .

Cordelia is a leading food and travel journalist, with close to a decade of experience across digital and print media. After cutting her teeth at lifestyle brands such as Broadsheet, Concrete Playground and Urban List, Cordelia has landed a gig at the food and lifestyle magazine of her dreams, Gourmet Traveller. With a Bachelor of Arts in Communications (Creative Writing and Screen Studies) at the University of Technology, Sydney and years of hospitality work under her belt, she demonstrates her writing chops by covering her favourite restaurants, bars and travel destinations. As a digital specialist, she darts from writing to strategy to social media execution with ease, all while having a good time wining, dining and globetrotting. She also has a brew made in her honour — Yulli’s Brews’ Dolly Aldrin sour beer (deduce her character as you will).

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Restaurants in lyubertsy, establishment type, online options & offers, traveller rating, dietary restrictions, restaurant features, neighbourhood.

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Out of the Centre

Savvino-storozhevsky monastery and museum.

Savvino-Storozhevsky Monastery and Museum

Zvenigorod's most famous sight is the Savvino-Storozhevsky Monastery, which was founded in 1398 by the monk Savva from the Troitse-Sergieva Lavra, at the invitation and with the support of Prince Yury Dmitrievich of Zvenigorod. Savva was later canonised as St Sabbas (Savva) of Storozhev. The monastery late flourished under the reign of Tsar Alexis, who chose the monastery as his family church and often went on pilgrimage there and made lots of donations to it. Most of the monastery’s buildings date from this time. The monastery is heavily fortified with thick walls and six towers, the most impressive of which is the Krasny Tower which also serves as the eastern entrance. The monastery was closed in 1918 and only reopened in 1995. In 1998 Patriarch Alexius II took part in a service to return the relics of St Sabbas to the monastery. Today the monastery has the status of a stauropegic monastery, which is second in status to a lavra. In addition to being a working monastery, it also holds the Zvenigorod Historical, Architectural and Art Museum.

Belfry and Neighbouring Churches

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Located near the main entrance is the monastery's belfry which is perhaps the calling card of the monastery due to its uniqueness. It was built in the 1650s and the St Sergius of Radonezh’s Church was opened on the middle tier in the mid-17th century, although it was originally dedicated to the Trinity. The belfry's 35-tonne Great Bladgovestny Bell fell in 1941 and was only restored and returned in 2003. Attached to the belfry is a large refectory and the Transfiguration Church, both of which were built on the orders of Tsar Alexis in the 1650s.  

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To the left of the belfry is another, smaller, refectory which is attached to the Trinity Gate-Church, which was also constructed in the 1650s on the orders of Tsar Alexis who made it his own family church. The church is elaborately decorated with colourful trims and underneath the archway is a beautiful 19th century fresco.

Nativity of Virgin Mary Cathedral

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The Nativity of Virgin Mary Cathedral is the oldest building in the monastery and among the oldest buildings in the Moscow Region. It was built between 1404 and 1405 during the lifetime of St Sabbas and using the funds of Prince Yury of Zvenigorod. The white-stone cathedral is a standard four-pillar design with a single golden dome. After the death of St Sabbas he was interred in the cathedral and a new altar dedicated to him was added.

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Under the reign of Tsar Alexis the cathedral was decorated with frescoes by Stepan Ryazanets, some of which remain today. Tsar Alexis also presented the cathedral with a five-tier iconostasis, the top row of icons have been preserved.

Tsaritsa's Chambers

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The Nativity of Virgin Mary Cathedral is located between the Tsaritsa's Chambers of the left and the Palace of Tsar Alexis on the right. The Tsaritsa's Chambers were built in the mid-17th century for the wife of Tsar Alexey - Tsaritsa Maria Ilinichna Miloskavskaya. The design of the building is influenced by the ancient Russian architectural style. Is prettier than the Tsar's chambers opposite, being red in colour with elaborately decorated window frames and entrance.

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At present the Tsaritsa's Chambers houses the Zvenigorod Historical, Architectural and Art Museum. Among its displays is an accurate recreation of the interior of a noble lady's chambers including furniture, decorations and a decorated tiled oven, and an exhibition on the history of Zvenigorod and the monastery.

Palace of Tsar Alexis

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The Palace of Tsar Alexis was built in the 1650s and is now one of the best surviving examples of non-religious architecture of that era. It was built especially for Tsar Alexis who often visited the monastery on religious pilgrimages. Its most striking feature is its pretty row of nine chimney spouts which resemble towers.

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The Unique Burial of a Child of Early Scythian Time at the Cemetery of Saryg-Bulun (Tuva)

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Pages:  379-406

In 1988, the Tuvan Archaeological Expedition (led by M. E. Kilunovskaya and V. A. Semenov) discovered a unique burial of the early Iron Age at Saryg-Bulun in Central Tuva. There are two burial mounds of the Aldy-Bel culture dated by 7th century BC. Within the barrows, which adjoined one another, forming a figure-of-eight, there were discovered 7 burials, from which a representative collection of artifacts was recovered. Burial 5 was the most unique, it was found in a coffin made of a larch trunk, with a tightly closed lid. Due to the preservative properties of larch and lack of air access, the coffin contained a well-preserved mummy of a child with an accompanying set of grave goods. The interred individual retained the skin on his face and had a leather headdress painted with red pigment and a coat, sewn from jerboa fur. The coat was belted with a leather belt with bronze ornaments and buckles. Besides that, a leather quiver with arrows with the shafts decorated with painted ornaments, fully preserved battle pick and a bow were buried in the coffin. Unexpectedly, the full-genomic analysis, showed that the individual was female. This fact opens a new aspect in the study of the social history of the Scythian society and perhaps brings us back to the myth of the Amazons, discussed by Herodotus. Of course, this discovery is unique in its preservation for the Scythian culture of Tuva and requires careful study and conservation.

Keywords: Tuva, Early Iron Age, early Scythian period, Aldy-Bel culture, barrow, burial in the coffin, mummy, full genome sequencing, aDNA

Information about authors: Marina Kilunovskaya (Saint Petersburg, Russian Federation). Candidate of Historical Sciences. Institute for the History of Material Culture of the Russian Academy of Sciences. Dvortsovaya Emb., 18, Saint Petersburg, 191186, Russian Federation E-mail: [email protected] Vladimir Semenov (Saint Petersburg, Russian Federation). Candidate of Historical Sciences. Institute for the History of Material Culture of the Russian Academy of Sciences. Dvortsovaya Emb., 18, Saint Petersburg, 191186, Russian Federation E-mail: [email protected] Varvara Busova  (Moscow, Russian Federation).  (Saint Petersburg, Russian Federation). Institute for the History of Material Culture of the Russian Academy of Sciences.  Dvortsovaya Emb., 18, Saint Petersburg, 191186, Russian Federation E-mail:  [email protected] Kharis Mustafin  (Moscow, Russian Federation). Candidate of Technical Sciences. Moscow Institute of Physics and Technology.  Institutsky Lane, 9, Dolgoprudny, 141701, Moscow Oblast, Russian Federation E-mail:  [email protected] Irina Alborova  (Moscow, Russian Federation). Candidate of Biological Sciences. Moscow Institute of Physics and Technology.  Institutsky Lane, 9, Dolgoprudny, 141701, Moscow Oblast, Russian Federation E-mail:  [email protected] Alina Matzvai  (Moscow, Russian Federation). Moscow Institute of Physics and Technology.  Institutsky Lane, 9, Dolgoprudny, 141701, Moscow Oblast, Russian Federation E-mail:  [email protected]

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  1. French recipes

    French recipes. We've packed the baguettes, the pâté, the seafood, the bistro classics, and much, much more. Bienvenue to the preview of our new French issue. ... Gourmet Traveller is Australia's trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes ...

  2. 43 French Recipes That Are Basically the Same as Hopping on a Plane to

    Cream Puffs. The cream puff is the Eiffel Towel of Parisian pastries: iconic, beloved, and displayed everywhere. The recipe is so irrefutably timeless that even Pierre Hermé, France's most famous ...

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  5. Best Classic French Dishes, According to Chefs

    Beef Bourguignon. "I can't think of a more perfect dish to make when it's cold out, and a great way to use up old red wine you might have open. It can be served with potatoes or any noodles you ...

  6. Recipes

    Discover Gourmet Traveller WINE's favourite recipes with wine matches by Peter Bourne. You have free articles remaining this month. ... Burgundy’s great white is a fantastic match for the right food, like these three French bistro-style recipes that will impress guests.

  7. Best Winter Recipes

    Petit Trois's French Onion Soup. Two words: melted gruyère. View Recipe. Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Dayna Seman. 2/41. BA's Best Baked Ziti.

  8. French Culinary tourism agency

    Shawna, Chambre Franco Américaine. « Nous avons fait appel à La Route des Gourmets pour deux prestations : l'organisation d'un buffet autour du thème de la Gastronomie Française pour une quarantaine de boursiers américains séjournant en France, et une visite guidée du marché d'aligre. L'organisation du buffet s'est très bien ...

  9. All-inclusive 9-day Gourmet Food Tour of France

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    Neil Perry's hand-cut chips. Neil Perry's hand-cut potato chips. Cooking Method: deep fried. Cooking Time: more than 1 hour. Serves: serves 4. Course: dinner, finger food. Cuisine: Modern Australian. See recipe.

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  18. The Unique Burial of a Child of Early Scythian Time at the Cemetery of

    Burial 5 was the most unique, it was found in a coffin made of a larch trunk, with a tightly closed lid. Due to the preservative properties of larch and lack of air access, the coffin contained a well-preserved mummy of a child with an accompanying set of grave goods. The interred individual retained the skin on his face and had a leather ...