25+ Easy Easter French Dinner Recipes to Make Every Year

Easter is a time for family, celebration, and of course, exceptional food. If you’re looking to impress your guests with a memorable, French-inspired meal this Easter, look no further.

French cuisine is renowned for its rich flavors, elegant presentation, and diverse range of dishes that can elevate any occasion.

From hearty main courses like Coq au Vin and Bouillabaisse, to indulgent sides like Gratin Dauphinois and Ratatouille, French cuisine offers something for every palate.

In this article, we’ve curated a list of 25+ delicious Easter dinner recipes straight from the heart of France.

Whether you’re planning a traditional French feast or simply want to bring a touch of Gallic sophistication to your holiday table, these recipes will be the perfect addition to your Easter spread.

25+ Easy Easter French Dinner Recipes to Make Every Year

This Easter, treat your loved ones to the best of French culinary tradition.

With these 25+ Easter French dinner recipes, you can create a feast filled with bold flavors, exquisite textures, and mouthwatering dishes that will make your holiday celebration truly special.

Whether you’re preparing a grand meal or a more intimate gathering, these recipes offer everything you need to serve up an unforgettable French-inspired Easter dinner.

Bon appétit, and may your holiday be filled with delicious moments!

Coq au Vin Blanc (Chicken in White Wine Sauce)

Coq au Vin Blanc is a lighter twist on the traditional Coq au Vin. This French classic pairs tender chicken with a creamy white wine sauce infused with fresh herbs and earthy mushrooms. It’s an elegant yet comforting dish, perfect for an Easter feast.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 tbsp butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced
• 1 ½ cups dry white wine
• 1 cup chicken stock
• ½ cup heavy cream
• 1 tsp Dijon mustard
• 2 sprigs fresh thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet. Season the chicken thighs with salt and pepper and sear on both sides until golden brown. Remove and set aside.
2. In the same skillet, melt butter and sauté onions until translucent. Add garlic and mushrooms, cooking until softened.
3. Deglaze the pan with white wine, scraping up any browned bits. Add chicken stock, thyme, and seared chicken. Simmer for 25-30 minutes.
4. Stir in Dijon mustard and heavy cream. Let the sauce thicken slightly and adjust seasoning.
5. Serve with crusty bread or creamy mashed potatoes for an authentic French touch.

Coq au Vin Blanc is the epitome of French dining—luxurious, yet approachable. It pairs beautifully with a crisp Chardonnay and sets a sophisticated tone for your Easter gathering.

Gratin Dauphinois (Creamy Potato Gratin)

Gratin Dauphinois is a decadent side dish that combines thinly sliced potatoes baked in a rich, creamy sauce. Its velvety texture and golden crust make it a must-have on any Easter table, balancing hearty mains with a touch of indulgence.

Ingredients:

• 2 lbs Yukon Gold potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 2 garlic cloves, minced
• 1 cup Gruyère cheese, grated
• ¼ tsp nutmeg
• Salt and pepper to taste
• 1 tbsp butter for greasing

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish with butter.
2. In a saucepan, heat cream, milk, garlic, nutmeg, salt, and pepper. Do not boil.
3. Layer the sliced potatoes in the dish, overlapping slightly. Pour half the cream mixture over the potatoes and sprinkle with half the cheese. Repeat layers.
4. Cover with foil and bake for 45 minutes. Remove the foil, sprinkle remaining cheese, and bake for another 15 minutes until golden and bubbly.
5. Let rest for 10 minutes before serving.

The Gratin Dauphinois embodies French elegance with its simplicity and rich flavors. It’s a versatile dish that pairs wonderfully with roasted lamb or chicken, ensuring every bite is a celebration of Easter joy.

Lamb Provençal with Herbes de Provence

Lamb Provençal is a quintessential French Easter dish. Seasoned with Herbes de Provence and cooked with olives, tomatoes, and garlic, this dish captures the vibrant flavors of Southern France in every tender bite.

Ingredients:

• 4 lamb shanks or a 3 lb lamb shoulder
• 3 tbsp olive oil
• 2 onions, sliced
• 4 garlic cloves, minced
• 1 cup cherry tomatoes
• 1 cup Kalamata olives, pitted
• 1 cup dry white wine
• 2 cups beef or lamb stock
• 2 tbsp Herbes de Provence
• Salt and pepper to taste

Instructions:

1. Preheat oven to 325°F (165°C). Heat olive oil in a Dutch oven and sear lamb on all sides until browned. Remove and set aside.
2. In the same pot, sauté onions until caramelized. Add garlic, tomatoes, and olives.
3. Deglaze with white wine, then stir in stock, Herbes de Provence, salt, and pepper. Return lamb to the pot.
4. Cover and bake for 2-2.5 hours, basting occasionally, until the meat is tender and falling off the bone.
5. Serve with crusty baguettes or buttery mashed potatoes to soak up the flavorful sauce.

Lamb Provençal is a show-stopper, offering a harmonious blend of Mediterranean flavors. Its robust taste makes it an excellent centerpiece for Easter dinner, leaving your guests impressed and satisfied.

Bouillabaisse (Classic French Seafood Stew)

Bouillabaisse is a hearty seafood stew originating from the coastal city of Marseille. Packed with fresh fish, shellfish, and aromatic herbs in a saffron-infused broth, it’s a luxurious and vibrant dish that’s perfect for a festive Easter dinner.

Ingredients:

• 1 lb firm white fish (cod, halibut), cut into chunks
• 1 lb shellfish (mussels, clams)
• ½ lb shrimp, peeled and deveined
• 4 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 leek, sliced
• 2 tomatoes, chopped
• 4 cups fish stock
• 1 cup dry white wine
• 1 pinch saffron threads
• 1 tsp fennel seeds
• 2 bay leaves
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot. Sauté onion, garlic, and leek until softened.
2. Add tomatoes, saffron, fennel seeds, and bay leaves. Cook for 5 minutes.
3. Pour in fish stock and white wine. Bring to a simmer and cook for 20 minutes to develop flavors.
4. Add the fish and shellfish. Cover and cook until the shellfish open and fish is tender (about 10 minutes).
5. Serve with crusty bread and a dollop of rouille sauce (optional).

Bouillabaisse is a flavorful journey to the Mediterranean coast, offering the perfect balance of elegance and comfort for your Easter table. Its fragrant broth and fresh seafood make it an unforgettable centerpiece.

Duck à l’Orange (Duck with Orange Sauce)

Duck à l’Orange is a quintessential French dish that combines tender roasted duck with a tangy, caramelized orange sauce. This elegant recipe is a feast for the senses, ideal for a grand Easter celebration.

Ingredients:

• 1 whole duck (4-5 lbs)
• Salt and pepper to taste
• 2 oranges (zested and juiced)
• 1 cup chicken stock
• ½ cup white wine vinegar
• ½ cup sugar
• 2 tbsp butter

Instructions:

1. Preheat oven to 375°F (190°C). Season the duck with salt and pepper. Roast in a pan for 1.5-2 hours, basting occasionally.
2. While the duck cooks, prepare the orange sauce. In a saucepan, combine sugar and white wine vinegar. Cook over medium heat until caramelized.
3. Stir in orange juice, zest, and chicken stock. Simmer until thickened.
4. Remove the duck from the oven, let it rest for 10 minutes, then carve. Serve with the orange sauce drizzled over.

Duck à l’Orange is a show-stopping dish that brings a touch of luxury to your Easter dinner. Its citrusy brightness beautifully complements the richness of the duck, leaving guests delighted.

Ratatouille (Provencal Vegetable Stew)

Ratatouille is a rustic vegetable dish from Provence, showcasing the vibrant flavors of zucchini, eggplant, bell peppers, and tomatoes. It’s a colorful and healthy addition to your Easter spread, suitable as a main or a side dish.

Ingredients:

• 1 eggplant, diced
• 2 zucchinis, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 tomatoes, chopped
• 3 tbsp olive oil
• 1 tsp Herbes de Provence
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet. Sauté onion and garlic until fragrant.
2. Add eggplant and bell peppers. Cook for 5 minutes.
3. Stir in zucchini, tomatoes, Herbes de Provence, salt, and pepper. Simmer for 20-25 minutes, stirring occasionally.
4. Adjust seasoning and serve warm or at room temperature, garnished with fresh basil.

Ratatouille is a versatile dish that celebrates the essence of French cuisine: simplicity and quality ingredients. Its vibrant colors and fresh flavors make it a delightful addition to any Easter meal, offering a taste of the South of France.

Beef Bourguignon (Beef Stew with Red Wine)

Beef Bourguignon is a classic French stew that transforms humble ingredients into a rich, luxurious dish. Simmered in red wine with carrots, mushrooms, and onions, this dish is hearty, flavorful, and perfect for a festive Easter dinner centerpiece.

Ingredients:

• 2 lbs beef chuck, cut into cubes
• 4 slices bacon, chopped
• 2 tbsp olive oil
• 2 carrots, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups red wine (Burgundy preferred)
• 2 cups beef stock
• 1 bay leaf
• 1 tsp thyme
• 1 cup pearl onions
• 1 cup mushrooms, halved
• 2 tbsp flour
• Salt and pepper to taste

Instructions:

1. In a Dutch oven, cook bacon until crispy. Remove and set aside. Brown the beef cubes in the bacon fat. Remove and set aside.
2. Add olive oil to the pot and sauté carrots, onions, and garlic until softened. Stir in tomato paste.
3. Sprinkle flour over the vegetables and stir. Deglaze the pot with red wine, scraping up browned bits.
4. Add beef stock, bay leaf, thyme, beef, and bacon. Simmer for 2 hours.
5. In a skillet, sauté pearl onions and mushrooms until browned. Add them to the stew during the last 30 minutes of cooking.
6. Serve with crusty bread or buttered noodles.

Beef Bourguignon brings depth and warmth to your Easter table. Its robust flavors and tender beef make it a comforting yet sophisticated choice for a memorable celebration.

Tarte Flambee (Alsatian Flatbread with Cream and Bacon)

Tarte Flambee, also known as Flammkuchen, is a thin flatbread topped with crème fraîche, onions, and smoky bacon. Originating from Alsace, it’s a perfect appetizer or light dinner for Easter, offering crispy, creamy, and savory bites.

Ingredients:

• 1 pre-made pizza dough or 1 cup flour, ½ cup water, and 1 tbsp olive oil (for homemade dough)
• ½ cup crème fraîche or sour cream
• ½ cup heavy cream
• 1 onion, thinly sliced
• 4 slices bacon, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 450°F (230°C). Roll out the dough into a thin rectangle or circle.
2. Mix crème fraîche and heavy cream. Spread evenly over the dough.
3. Sprinkle with onions and bacon. Season lightly with salt and pepper.
4. Bake for 12-15 minutes, until the edges are golden and crisp.
5. Slice and serve warm as an appetizer or alongside a salad.

Tarte Flambee is a delightful combination of simplicity and flavor. Its crispy crust and creamy topping make it a crowd-pleaser, setting a light and festive tone for your Easter gathering.

Salade Niçoise (Provençal Tuna Salad)

Salade Niçoise is a vibrant French salad that celebrates the flavors of Provence. Packed with fresh vegetables, olives, eggs, and tuna, it’s a colorful and healthy addition to your Easter dinner. Perfect as a starter or a light main course, it offers a refreshing contrast to heartier dishes.

Ingredients:

• 4 cups mixed greens
• 2 cups green beans, blanched
• 1 cup cherry tomatoes, halved
• 1 cup boiled baby potatoes, sliced
• 4 hard-boiled eggs, halved
• 1 cup canned tuna (or seared fresh tuna)
• ½ cup black olives
• 2 tbsp capers
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Arrange greens, green beans, tomatoes, potatoes, eggs, tuna, and olives on a large platter.
2. In a small bowl, whisk olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and garnish with capers. Serve immediately.

Salade Niçoise is a celebration of fresh, vibrant ingredients. Its versatility and bright flavors make it a refreshing Easter dish that pairs beautifully with both wine and sparkling water, creating a balanced meal experience.

Coq au Vin (Chicken in Red Wine)

Coq au Vin is a quintessential French dish featuring chicken braised in red wine, with mushrooms, onions, and bacon. Rich in flavor and steeped in tradition, this comforting dish is perfect for Easter celebrations, offering a hearty and sophisticated centerpiece.

Ingredients:

• 1 whole chicken, cut into pieces (or 3 lbs bone-in chicken thighs)
• 4 slices bacon, chopped
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 cups red wine (Burgundy preferred)
• 1 cup chicken stock
• 1 bay leaf
• 1 tsp thyme
• 1 cup mushrooms, sliced
• 2 tbsp flour
• Salt and pepper to taste

Instructions:

1. In a large pot, cook bacon until crispy. Remove and set aside. Brown the chicken in the bacon fat, then remove and set aside.
2. Add olive oil to the pot and sauté onions, garlic, and carrots until softened. Sprinkle in flour and stir.
3. Deglaze the pot with red wine, scraping up browned bits. Add chicken stock, bay leaf, thyme, and chicken pieces. Simmer for 1.5-2 hours.
4. Sauté mushrooms in a separate pan, then add them to the pot during the last 30 minutes of cooking.
5. Serve with mashed potatoes or crusty bread.

Coq au Vin is a timeless dish that brings depth and richness to your Easter dinner. Its tender chicken and flavorful sauce make it a comforting and elegant choice for the holiday.

Gratin Dauphinois (Potato Gratin)

Gratin Dauphinois is a creamy potato casserole from the Dauphiné region of France. Thinly sliced potatoes baked in cream with garlic and cheese create a luscious and indulgent side dish, ideal for complementing your Easter menu.

Ingredients:

• 2 lbs potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 2 garlic cloves, minced
• 1 cup Gruyère cheese, grated
• 1 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish with butter.
2. In a saucepan, heat cream, milk, garlic, nutmeg, salt, and pepper. Do not boil.
3. Layer the potato slices in the baking dish. Pour the cream mixture over the layers, ensuring even coverage.
4. Sprinkle Gruyère cheese on top. Bake for 45-60 minutes, until golden and bubbly.
5. Let rest for 10 minutes before serving.

Gratin Dauphinois is a decadent addition to your Easter spread. Its creamy texture and cheesy top make it a versatile side dish that pairs well with roasted meats or vegetable mains.

Quiche Lorraine (Savory Tart with Bacon and Cheese)

Quiche Lorraine is a savory tart filled with a rich custard, smoky bacon, and melted cheese. A classic from the Lorraine region, this versatile dish works beautifully as an Easter brunch item or a main course for dinner.

Ingredients:

• 1 pre-made pie crust
• 6 slices bacon, cooked and chopped
• 1 cup Gruyère cheese, grated
• 3 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Fit the pie crust into a tart pan and prick the base with a fork. Pre-bake for 10 minutes.
2. In a bowl, whisk eggs, cream, milk, Dijon mustard, salt, and pepper.
3. Spread bacon and Gruyère cheese over the crust. Pour the custard mixture on top.
4. Bake for 30-35 minutes, until the filling is set and golden. Let cool slightly before slicing.
5. Serve warm or at room temperature with a side salad.

Quiche Lorraine is an elegant and satisfying dish that brings a touch of French sophistication to your Easter table. Its creamy custard and savory bacon make it a crowd-pleaser, perfect for celebrating the holiday in style.

Ratatouille (Provencal Vegetable Stew)

Ratatouille is a colorful, vegetable-packed French stew originating from Provence. It features an array of tender, simmered vegetables like eggplant, zucchini, bell peppers, and tomatoes, all infused with fragrant herbs. This healthy, vibrant dish is perfect as a side or a light main course for Easter, bringing the flavors of spring right to your table.

Ingredients:

• 1 eggplant, diced
• 2 zucchinis, sliced
• 1 bell pepper, diced
• 2 tomatoes, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp thyme
• 1 tsp oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until softened.
2. Add the eggplant, bell pepper, and zucchini to the pan. Cook for about 10 minutes, stirring occasionally.
3. Add the tomatoes, thyme, oregano, bay leaf, salt, and pepper. Stir to combine, and cook for an additional 15 minutes, until the vegetables are tender and the flavors meld together.
4. Garnish with fresh basil and serve warm or at room temperature.

Ratatouille is a wholesome, flavorful dish that brings a taste of the Mediterranean to your Easter meal. Its vibrant colors and balanced flavors make it a light and healthy option that pairs well with meat dishes or can stand alone as a satisfying main course for vegetarians.

Bouillabaisse (Provençal Fish Stew)

Bouillabaisse is a traditional Provençal fish stew made with a variety of fresh seafood, aromatic herbs, and a rich broth flavored with saffron and fennel. This hearty and aromatic dish is perfect for Easter, especially if you’re looking for a seafood centerpiece that brings a touch of French coastal charm to your table.

Ingredients:

• 1 lb firm white fish (e.g., cod or haddock), cut into pieces
• 1 lb shellfish (e.g., mussels or shrimp)
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1 fennel bulb, thinly sliced
• 4 cups fish stock
• 1 cup dry white wine
• 1 tsp saffron threads
• 1 bay leaf
• 2 tbsp olive oil
• 1 tsp orange zest
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot. Add onion, garlic, and fennel, and sauté until softened.
2. Add tomatoes, fish stock, white wine, saffron, bay leaf, and orange zest. Bring to a boil, then lower the heat and simmer for 15 minutes.
3. Add the white fish and shellfish to the pot and simmer for 10-12 minutes, until the fish is cooked through and the shellfish has opened.
4. Season with salt and pepper to taste, then remove the bay leaf.
5. Garnish with fresh parsley and serve with crusty bread and rouille (a garlicky mayonnaise sauce).

Bouillabaisse is a rich and comforting seafood stew that embodies the flavors of the French Riviera. Its delicate fish, shellfish, and fragrant broth make it an unforgettable centerpiece for any Easter feast, especially for those who enjoy the bounty of the sea.

Madeleines (French Butter Cakes)

Madeleines are delicate, shell-shaped French cakes that are buttery, light, and subtly sweet. These small treats are perfect for Easter dessert or as part of an afternoon tea spread. Their airy texture and light lemon flavor make them an irresistible finishing touch to your Easter meal.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ cup unsalted butter, melted
• ¾ cup sugar
• 2 large eggs
• Zest of 1 lemon
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 375°F (190°C) and grease a Madeleine pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, beat the eggs and sugar until light and fluffy. Add lemon zest and vanilla extract.
4. Fold in the flour mixture and melted butter until just combined.
5. Spoon the batter into the Madeleine pan, filling each cavity about ¾ full.
6. Bake for 10-12 minutes, or until the Madeleines are golden brown. Let cool in the pan for a few minutes before transferring to a wire rack.
7. Serve warm or at room temperature, dusted with powdered sugar if desired.

Madeleines are a delightful way to end your Easter meal on a sweet and sophisticated note. Their light, buttery flavor and delicate texture make them a timeless French treat that’s sure to be enjoyed by all.

Note: More recipes are coming soon!