Warm and inviting, this soup is French mountain cooking at its purest.

This dense, savory meat loaf, usually a main course, is studded with sweet prunes.

This rich Auvergnat specialty, a cross between mashed potatoes and scalloped potatoes, is the perfect side dish for a steak.

Rabbit is easily found throughout Haute Provence, making it a staple of the local cuisine.

A mellow bechamel sauce balances the sharpness of the cheese and the smokiness of the ham in this classic Savoyard recipe.

Savoie tradition says that if your bread cube slips off the fork into this rich, cheesy fondue, you must buy the next drink.

The fresh curd of cantal cheese lends creaminess to this vanilla-tinged, mildly savory dessert.

Two of the building blocks of traditional French country cooking, rabbit and dijon mustard, marry nicely in this recipe.

This savory beef stew is wonderful as a ravioli filling or as an accompaniment to polenta or noodles.

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.

This extraordinary, freshly made treat comes from Guy Savoy.

This rustic classic is revisited in The Country Cooking of France by Anne Willan.

Pair this delectable French dessert with a scoop of pumpkin ice cream.