French country cooking goes from rustic to refined with these 15 recipes from SAVEUR magazine. From cassoulet, coq au vin, and beef stew, choose from 15 French country classic recipes.
Poor Man’s Rabbit
Rabbit is easily found throughout Haute Provence, making it a staple of the local cuisine.
Savoie tradition says that if your bread cube slips off the fork into this rich, cheesy fondue, you must buy the next drink.
Cheese Curd Tart
The fresh curd of cantal cheese lends creaminess to this vanilla-tinged, mildly savory dessert.
French Beef Stew
This savory beef stew is wonderful as a ravioli filling or as an accompaniment to polenta or noodles.
Partridge with Lentils
This recipe, whose origins are from the French countryside, is adapted from Elizabeth David Classics.
A chef once wrote that cassoulet was the ‘God’ of southern French cuisine.
Coq au Vin
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
Pear Tarte Tatin
This tart is traditionally made with apples, but firm-fleshed pears make a delicate and delicious alternative.