Our favorite French recipes from quiche and beef stew to airy chocolate souffle

Celebrate Bastille Day, the French holiday that celebrates national pride, with TODAY's favorite easy French recipes for gooey fondue, luxe croque monsieur sandwiches, cheesy quiches, simple soufflés and more French appetizers, mains and desserts.


Samantha Okazaki / TODAY
TODAY Show: Sports Illustrated model Robyn Lawley cooks up a Brie cheese fondue with roasted vegetables. – February 16, 2016

Robyn Lawley's Brie Cheese Fondue with Roasted Vegetables

This recipe doesn't require a fondue set which makes it especially easy and stress-free. All you need is a roasting dish, Brie cheese and your favorite vegetables—then suddenly you have your very own fondue.

Courtesy of The Melting Pot
The Melting Pot’s Classic Alpine Cheese Fondue

The Melting Pot's Classic Alpine Cheese Fondue

The most popular fondue at The Melting Pot, here, aged Gruyère, raclette and fontina cheeses are blended with white wine and fresh garlic and finished with a dash of nutmeg.

Grace Parisi

Avocado, Tuna and Egg Tartines

If you like classic Niçoise salad, then you'll love these tartines. Tartine is just a fancy French word for bruschetta, which is just a fancy Italian word for open–faced sandwich. Here, just five simple pantry staples come together to create a super–delicious protein-packed elegant appetizer.

cheese fondue; Shutterstock ID 169000958; PO: angelikiJ-for vidya rao

The Melting Pot's BBQ Brisket Cheddar Cheese Fondue

What's better than an ooey gooey pot of melted cheese? One with smoky brisket! This crowd-pleasing dip comes together in just a few minutes and is great for year-round entertaining.

Main Courses

Grace Parisi / TODAY

Super-Luxe Croque Monsieur (French-style grilled cheese)

Croque Monsieur is France's super-luxe answer to America's much beloved sandwich–grilled cheese. Even in its simplest form of cheese, bread, ham and a simple béchamel (white sauce), the result is so much more than the sum of its parts.

Debbie Koenig

Quiche Lorraine with Hash Brown Crust

A store-bought package of shredded hash brown potatoes is the time-saving trick behind this delicious dish.

Samantha Okazaki / TODAY
TODAY Show: Chef Ryan DePersio cooks up a tuna nicoise salad with a mustard vinaigrette. -- February 25, 2016

Tuna Nicoise Salad

This classic French recipe only takes a handful of ingredients, but it's packed with flavor thanks to a zippy mustard vinaigrette.

Petit Trois

Ludo Lefebvre's Perfect French Omelet

Here's the thing about learning how to make a perfect omelet: you're not going to get this right the first time. But, after five, maybe six attempts, you'll start to feel like a pro. Then you'll want to make them for breakfast, lunch and dinner. For a party, place the omelets in a baking pan, cover and keep them warm in an unlit oven. Serve them with a side salad dressed simply with lemon juice, olive oil, salt and pepper.

Casey Barber

Make-Ahead Spinach and Artichoke Baked Egg Soufflés

Believe it or not, you can make a soufflé ahead of time. These savory soufflés will still have the lovely airy center that makes them so delightful.

Samantha Okazaki / TODAY

Vegetable and Fine Herb Quiche

Fill up this quiche with your favorite seasonal vegetables and lots of gooey Gruyere cheese.

Anthony Quintano / TODAY
Al Roker shares his protein packed recipe for a healthy salad Nicoise on the TODAY Show Friday May 15, 2015.

Tuna and Quinoa Salad, Nicoise-Style

Update the classic French salad with protein-packed quinoa instead of lettuce, then pile on the haricots verts (green beans), potatoes, asparagus, tomatoes and olives.

Rebekah Lowin / TODAY

Al Roker's Broccoli, Ham and Cheddar Quiche

For his updated take on classic quiche Lorraine, TODAY's Al Roker swaps in cheddar cheese and adds broccoli.

Samantha Okazaki / TODAY
TODAY Show: Stuart O’Keeffe demonstrates how to make Moules-Frites, or steamed mussels and fries, in under 30 minutes. -- March 29, 2016

Steamed Mussels with Fries (Moules Frites)

There's no need to be intimidated about steaming mussels. Simply combine melted butter, shallots, garlic salt, white wine and parsley. Then add the mussels and cover for 5 minutes. Lift the top and voila! And don't forget about the fries! Dip them in Homemade Mayonnaise for a truly authentic French experience.

("BEUF boor-gee-NYON") Recipe to try: Crock-Pot Beef Bourguignon

Slow-Cooker Beef Bourguignon

Set it and forget it! This easy version of French beef stew is even better the next day.

Samantha Okazaki / TODAY
TODAY Show: Bill Telepan creates an easy version of the classic French chicken dish Coq au Vin. -- March 31, 2016

Coq au Vin

This easy version of the classic French chicken dish is sure to impress even the most discerning guest.

Samantha Okazaki / TODAY


This hearty French casserole is packed with beans, juicy chicken and smoky bacon.


JoAnn Swenson / Floriole Bakery, Chicago

6-Ingredient Chocolate Ganache Soufflé Cake

Making a soufflé isn't as hard as you think it may be thanks to this simple recipe that only requires six ingredients.

Rogério Voltan
Marguerites Cookies

Thumbprint Cookies with Raspberry Jam

In France, these thumbprint cookies are called Marguerites and take their name from their daisy-like shape (marguerite in French) that's accentuated by a bright jam filling in the center.

Rogério Voltan
Palmiers Cookies

2-Ingredient Palmiers Cookies

Palmiers are a quintessential French cookie. Made with caramelized puff pastry, they are crispy and flaky. When you use store-bought puff pastry, you can prepare a batch in minutes. The only other ingredient you need is sugar!

Alessandra Bulow / TODAY
Step-by-step of Molten Maple Lava Cakes.

5-Ingredient Molten Maple Lava Cakes

Make these warm, comforting and gooey mini cakes in only 20 minutes. A scoop of vanilla ice cream is the perfect finishing touch.

Lauren Salkeld

Apple Galette

An easy 5-ingredient dough is the base of this elegant French dessert that's filled with sugar and cinnamon coated apples. Feel free to substitute peaches, berries or your favorite fruit.

Samantha Okazaki / TODAY

Ginger-Lemon Crème Brûlée

You only need 7 ingredients to make this zesty dessert with a crackly caramelized top.

Ray Katchatorian

Crêpes with Ricotta and Maple-Kumquat Syrup

To save time, whip up a batch of the crêpes one day ahead of time, then cover and refrigerate until you're ready to stuff them with the ricotta and top them with the syrup.

Mark Murphy cooks a tarte tatin on TODAY April 27, 2015.

Tarte Tatin

"Once you make this a few times, you'll get comfortable and forgo the measurements--the tart is so forgiving, you can just eyeball the amounts and still get fantastic results," says chef Marc Murphy.