French Country Cooking

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.

Soupe au Vin Blanc

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

Auvergne-Style Meat Loaf

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

Skillet-Cooked Potatoes and Cheese

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

Poor Man’s Rabbit

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

Cheese and Smoked Ham in a Puff Pastry

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

Fondue Savoyarde

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.

Rabbit Cooked with Dijon Mustard

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

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.

Cassoulet

A chef once wrote that cassoulet was the ‘God’ of southern French cuisine.

French Pumpkin Pie

This extraordinary, freshly made treat comes from Guy Savoy.

Coq au Vin

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

Pumpkin Tart with Prunes

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

Pear Tarte Tatin

This tart is traditionally made with apples, but firm-fleshed pears make a delicate and delicious alternative.