35+ Delicious French Dinner Party Recipes to Impress Your Guests

Hosting a French dinner party is an opportunity to indulge in rich, flavorful cuisine and transport your guests to the heart of France.

French food is known for its elegance, depth of flavor, and attention to detail—making it the perfect choice for a memorable evening.

Whether you’re preparing a simple gathering or a lavish feast, these 35+ French dinner party recipes will help you create a sophisticated atmosphere while serving up mouthwatering dishes.

From appetizers to desserts, these recipes will ensure your guests are both impressed and satisfied.

Let’s dive into some French culinary classics that will make your dinner party an unforgettable experience.

35+ Delicious French Dinner Party Recipes to Impress Your Guests

A French dinner party isn’t just about food—it’s about creating an experience.

With these 35+ French dinner party recipes, you’ll have all the ingredients needed to transport your guests straight to the streets of Paris.

From the perfect appetizers to decadent desserts, these dishes will help you set the scene for a night of great conversation, delicious food, and memories that last long after the last bite.

Coq au Vin (Chicken in Red Wine Sauce)

Coq au Vin is a classic French dish that features chicken braised in red wine, traditionally accompanied by mushrooms, onions, and bacon. It’s a dish full of rich flavors, with the wine and herbs infusing the chicken, making it tender and flavorful. Ideal for a dinner party, this dish offers a perfect balance of rustic charm and sophisticated taste.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 cups red wine (preferably Burgundy or Pinot Noir)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced
• 1/2 cup bacon lardons or diced pancetta
• 2 tablespoons olive oil
• 2 tablespoons flour
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 teaspoon thyme
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the bacon lardons and cook until crispy. Remove and set aside.
2. Season the chicken thighs with salt and pepper. Brown the chicken in the same pot, skin-side down first, for about 5-7 minutes. Flip and cook for another 5 minutes. Remove and set aside.
3. In the same pot, add the onions and garlic. Cook for about 2 minutes until softened.
4. Add the mushrooms and cook for another 5 minutes.
5. Sprinkle the flour over the vegetables and stir to make a roux. Add the tomato paste and cook for 1 minute.
6. Slowly pour in the red wine, scraping the bottom of the pot to release any bits. Stir in the chicken broth, thyme, and bay leaves.
7. Return the chicken and bacon to the pot. Bring to a simmer and cook, covered, for 30-40 minutes, until the chicken is tender and fully cooked.
8. Taste and adjust seasoning if needed. Serve with fresh parsley for garnish.

Coq au Vin is an impressive and comforting dish that is sure to wow your dinner guests. The slow-braising method allows the chicken to absorb all the flavors from the wine and herbs, making each bite melt in your mouth. It’s a dish that pairs beautifully with a crusty baguette or mashed potatoes to soak up the savory sauce. Perfect for a cozy, elegant dinner party!

Ratatouille

Ratatouille is a vibrant and flavorful vegetable medley that showcases the best of French Provençal cuisine. This dish brings together an array of fresh vegetables, such as eggplant, zucchini, and bell peppers, simmered with aromatic herbs and olive oil. It’s a healthy and satisfying side dish or a vegetarian main course that is full of color and texture, perfect for any dinner party.

Ingredients:

• 1 large eggplant, diced
• 2 zucchinis, sliced
• 1 bell pepper, diced
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 1 teaspoon dried basil
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat half of the olive oil in a large skillet over medium heat. Add the eggplant and sauté until soft and browned, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the remaining olive oil. Sauté the onions and garlic for about 3 minutes until softened.
3. Add the bell pepper, zucchini, and tomatoes. Cook, stirring occasionally, for about 10 minutes until the vegetables start to soften.
4. Return the eggplant to the skillet. Add the dried basil, thyme, salt, and pepper. Stir to combine.
5. Lower the heat and simmer for another 15-20 minutes until all the vegetables are tender and have absorbed the flavors.
6. Garnish with fresh basil before serving.

Ratatouille is a delightful and colorful dish that brings out the natural sweetness of vegetables. The long simmering process allows the ingredients to meld together into a cohesive and flavorful dish. It’s perfect for vegetarians or anyone seeking a light, but satisfying dish. Whether served as a side or on its own with some crusty bread, Ratatouille is sure to be a hit at any dinner party, embodying the essence of French comfort food.

Quiche Lorraine

Quiche Lorraine is a rich, savory tart originating from the Lorraine region of France. It’s made with a buttery, flaky crust filled with a creamy custard made of eggs, cream, cheese, and crispy bacon. This dish is both indulgent and comforting, making it an ideal choice for a dinner party where you want to impress with a bit of French elegance.

Ingredients:

• 1 pre-made pie crust (or homemade if preferred)
• 6 slices of bacon, chopped
• 1 small onion, finely chopped
• 1 cup shredded Gruyère cheese
• 1/2 cup heavy cream
• 1/2 cup milk
• 4 large eggs
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the pie crust in a tart pan and set aside.
2. In a skillet, cook the bacon over medium heat until crispy. Remove and set aside, then sauté the onions in the bacon fat for 3-4 minutes until softened.
3. In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper.
4. Spread the cooked bacon and onions evenly in the pie crust. Sprinkle the shredded Gruyère cheese over the top.
5. Pour the egg mixture into the crust, ensuring the filling is evenly distributed.
6. Bake for 30-35 minutes, or until the quiche is golden and the custard has set.
7. Let the quiche cool slightly before slicing. Garnish with fresh parsley.

Quiche Lorraine is a luxurious yet comforting dish, perfect for a dinner party. The combination of crispy bacon, rich cheese, and creamy custard creates a harmonious balance of flavors. The buttery crust adds a delightful texture, making each bite a treat. This dish can be served warm or at room temperature, making it a versatile and delicious option for any gathering. Paired with a simple salad, it’s a meal that is sure to impress your guests.

Boeuf Bourguignon (Beef Burgundy)

Boeuf Bourguignon is a quintessential French dish that originated in the Burgundy region, known for its tender beef slow-cooked in red wine, aromatic vegetables, and herbs. This hearty, flavorful stew is a true celebration of French cooking, with its rich, wine-infused sauce that coats each piece of beef. Perfect for a dinner party, this dish offers depth of flavor and an air of elegance that will leave your guests impressed.

Ingredients:

• 2 pounds beef chuck, cut into 2-inch cubes
• 2 cups red wine (Burgundy or any dry red wine)
• 2 cups beef broth
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 teaspoon thyme
• 1/2 pound small pearl onions, peeled
• 1/2 pound mushrooms, sliced
• 6 slices of bacon, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 325°F (160°C).
2. In a large Dutch oven, heat the olive oil over medium heat. Add the bacon and cook until crispy. Remove the bacon and set aside.
3. Season the beef with salt and pepper, then brown the cubes in batches in the same pot, making sure to sear all sides. Remove the beef and set aside.
4. In the same pot, add the chopped onion, carrots, and garlic. Cook for 5 minutes, until softened.
5. Stir in the tomato paste and cook for another minute. Add the wine and beef broth, scraping the bottom of the pot to release any browned bits.
6. Return the beef and bacon to the pot, and add the bay leaves and thyme. Bring to a boil, then cover and place in the oven. Cook for 2-2.5 hours, or until the beef is tender.
7. In a separate pan, sauté the pearl onions and mushrooms in a little oil until golden brown. Add them to the pot during the last 30 minutes of cooking.
8. Once the beef is tender and the sauce has thickened, taste and adjust the seasoning if needed. Garnish with fresh parsley before serving.

Boeuf Bourguignon is the epitome of French comfort food, perfect for a slow-cooked dinner that’s packed with rich flavors. The tender beef, combined with the depth of the wine sauce, creates a luxurious dish that will leave your guests savoring every bite. It’s the perfect choice for a dinner party, especially when paired with mashed potatoes or crusty bread to soak up the sauce.

Salmon en Papillon (Salmon in Parchment)

Salmon en Papillon is a simple yet elegant French dish where salmon fillets are cooked in parchment paper with herbs, vegetables, and a splash of white wine. This cooking method locks in all the flavors and moisture, creating a beautifully tender and flavorful fish. It’s an ideal dish for a dinner party, as it can be prepared in advance and baked just before serving.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 lemon, thinly sliced
• 1 small onion, thinly sliced
• 1 zucchini, julienned
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 2 tablespoons fresh dill or tarragon, chopped
• Salt and pepper to taste
• Parchment paper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut four pieces of parchment paper, large enough to wrap each salmon fillet and its fillings.
3. Place each salmon fillet in the center of a piece of parchment paper. Season with salt, pepper, and herbs.
4. Top each fillet with a few slices of lemon, onion, and zucchini.
5. Drizzle with olive oil and pour a tablespoon of white wine over each fillet.
6. Fold the sides of the parchment paper over the salmon, creating a sealed packet.
7. Place the packets on a baking sheet and bake for 15-20 minutes, depending on the thickness of the fillets, until the salmon is cooked through.
8. Carefully open the parchment and serve immediately.

Salmon en Papillon is a light and flavorful dish that makes a stunning presentation when opened at the table. The parchment seals in the moisture, leaving the salmon perfectly tender and infused with the fresh herbs, lemon, and wine. It’s a great dish to serve at a dinner party because it’s both impressive and easy to prepare, allowing you to focus on other elements of your meal.

Tarte Tatin (Upside-Down Caramelized Apple Tart)

Tarte Tatin is a French classic dessert known for its delicious caramelized apple topping and flaky, buttery pastry. The apples are cooked in butter and sugar until golden and soft, and then the pastry is placed on top and baked until golden brown. Once flipped, the tart reveals a glossy, caramelized apple layer. This dessert is both visually striking and utterly delicious, making it the perfect sweet ending to a French-themed dinner party.

Ingredients:

• 6 large apples (preferably Granny Smith or Braeburn)
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 sheet puff pastry (store-bought or homemade)
• 1 tablespoon lemon juice
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Peel, core, and cut the apples into quarters. Toss with lemon juice to prevent browning.
3. In a 9-inch ovenproof skillet, melt the butter over medium heat. Add the sugar and stir until it forms a smooth caramel.
4. Arrange the apple quarters tightly in the skillet, flat side down, and cook for 15-20 minutes, until the apples begin to soften and caramelize.
5. Once the apples are golden and the caramel has thickened, remove the skillet from the heat and stir in the vanilla extract and a pinch of salt.
6. Roll out the puff pastry and place it over the apples, tucking in the edges around the skillet.
7. Bake the tart in the oven for 25-30 minutes, or until the pastry is golden and puffed up.
8. Allow the tart to cool for 10 minutes, then carefully flip the skillet onto a serving plate to release the tart.

Tarte Tatin is an elegant and delightful dessert that is sure to impress your dinner guests. The combination of caramelized apples and flaky pastry offers a perfect balance of sweetness and richness. It’s a wonderful way to end a French meal, offering a warm, comforting treat with a touch of sophistication. The dramatic flip of the tart adds an element of excitement, making it the perfect showstopper for your dinner party.

Chateaubriand with Béarnaise Sauce

Chateaubriand is a French dish traditionally made from a thick cut of beef tenderloin, known for its tender texture and luxurious flavor. Served with a rich, tangy Béarnaise sauce, this dish is both decadent and elegant, making it the perfect centerpiece for any dinner party. The sauce, made from clarified butter, egg yolks, tarragon, and shallots, complements the beef beautifully, creating a truly indulgent meal.

Ingredients:

• 1.5 pounds beef tenderloin (center cut)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon butter

For the Béarnaise Sauce:

• 1/2 cup white wine vinegar
• 1/4 cup dry white wine
• 2 tablespoons shallots, finely chopped
• 1 tablespoon fresh tarragon, chopped
• 3 egg yolks
• 1 cup unsalted butter, melted
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the beef tenderloin generously with salt and pepper. Sear the beef on all sides until browned, about 3-4 minutes per side.
3. Transfer the skillet to the oven and roast the beef for 15-20 minutes, depending on your preferred level of doneness (use a meat thermometer: 120°F for rare, 130°F for medium-rare, and 140°F for medium).
4. While the beef is roasting, make the Béarnaise sauce. In a small saucepan, combine the vinegar, white wine, shallots, and half of the tarragon. Simmer over medium heat until the liquid has reduced by half, about 5-7 minutes. Strain the mixture and set aside to cool slightly.
5. Whisk the egg yolks in a heatproof bowl. Gradually whisk in the reduced vinegar mixture. Place the bowl over a pot of simmering water (double boiler method) and whisk until the egg yolks become thick and pale.
6. Slowly drizzle in the melted butter, continuing to whisk until the sauce is smooth and creamy. Stir in the remaining tarragon, and season with salt and pepper.
7. Remove the beef from the oven, cover with foil, and let it rest for 10 minutes. Slice the beef and serve with the Béarnaise sauce on the side.

Chateaubriand with Béarnaise sauce is the epitome of French sophistication. The tender beef, paired with the buttery, herb-infused sauce, creates a perfect balance of flavors and textures. This dish is ideal for a special occasion or a dinner party where you want to impress your guests with a meal that feels both classic and indulgent. Paired with roasted vegetables or a simple salad, this dish will make any dinner feel like a celebration.

Soupe à l’Oignon (French Onion Soup)

Soupe à l’Oignon is a beloved French comfort food made from caramelized onions, rich beef broth, and topped with a melted cheese-covered crouton. It’s a dish that’s both warming and satisfying, with deep, savory flavors from the slow-cooked onions and a delicious, cheesy topping. Perfect as a starter for your dinner party, this soup brings both rustic French charm and elegance to the table.

Ingredients:

• 4 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 cups beef broth
• 1 cup dry white wine
• 1 tablespoon flour
• 2 teaspoons fresh thyme leaves
• Salt and pepper to taste
• 1 baguette, sliced into rounds
• 1 1/2 cups Gruyère cheese, grated

Instructions:

1. In a large soup pot, heat the butter and olive oil over medium heat. Add the onions and cook, stirring occasionally, until they are golden and caramelized, about 30 minutes.
2. Sprinkle the flour over the onions and cook for 1-2 minutes, stirring constantly.
3. Pour in the wine and scrape the bottom of the pot to loosen any browned bits. Add the beef broth and thyme, and bring the soup to a simmer. Cook for an additional 15 minutes. Season with salt and pepper to taste.
4. While the soup is simmering, preheat your broiler. Place the baguette slices on a baking sheet and toast until golden brown.
5. Ladle the soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl, and sprinkle with the grated Gruyère cheese.
6. Place the bowls under the broiler for 2-3 minutes, until the cheese is melted and bubbly.
7. Serve hot, garnished with extra thyme if desired.

Soupe à l’Oignon is the perfect starter for a cozy French dinner, offering deep, caramelized onion flavors balanced with the richness of the beef broth. The melting cheese and crispy crouton provide a satisfying texture contrast, making this dish both comforting and elegant. It’s an ideal choice for a dinner party where you want to offer a classic, indulgent appetizer that’s sure to impress.

Crêpes Suzette

Crêpes Suzette is a famous French dessert that involves delicate crêpes served in a tangy, buttery orange sauce. Flambéed with orange liqueur and finished with a hint of zest, this dish offers a combination of flavors and an exciting, dramatic presentation. Ideal for a French-themed dinner party, Crêpes Suzette will leave your guests with a sweet, unforgettable impression.

Ingredients:

• For the crêpes:
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 cup milk
  • 2 tablespoons melted butter
  • 1 tablespoon sugar
  • Pinch of salt
• For the Suzette sauce:
  • 1/2 cup unsalted butter
  • 1/4 cup orange juice
  • Zest of 1 orange
  • 1/4 cup orange liqueur (such as Grand Marnier or Cointreau)
  • 1/4 cup sugar

Instructions:

1. In a bowl, whisk together the flour, eggs, milk, butter, sugar, and salt until smooth. Let the batter rest for at least 30 minutes.
2. Heat a non-stick skillet over medium heat. Lightly grease the pan with butter or oil. Pour a small amount of batter into the pan, swirling to cover the bottom. Cook for 1-2 minutes on each side until golden. Remove the crêpe and set aside. Repeat with the remaining batter.
3. For the sauce, melt the butter in a large skillet over medium heat. Add the orange juice and zest, then stir in the sugar. Let the sauce cook for 2-3 minutes until it thickens slightly.
4. Fold the crêpes into quarters and place them in the skillet with the sauce. Cook for 1-2 minutes on each side, allowing them to soak in the sauce.
5. Once the crêpes are coated, pour the orange liqueur over the crêpes and carefully ignite with a long match or lighter. Let the flames subside.
6. Serve the crêpes immediately, garnished with extra zest or a dusting of powdered sugar if desired.

Crêpes Suzette is a show-stopping French dessert that combines elegance, drama, and fantastic flavors. The buttery orange sauce adds a refreshing zing to the delicate crêpes, while the flambé process creates an unforgettable moment at the table. This dessert is perfect for a dinner party, bringing flair and delicious sweetness to end your meal on a high note.

Duck à l’Orange (Duck with Orange Sauce)

Duck à l’Orange is a classic French dish that combines the rich, tender flavor of duck with a tangy, sweet orange sauce. The crispy skin of the duck is perfectly balanced with the citrusy sauce, making it an elegant and sophisticated dish. Ideal for a dinner party, it’s a dish that will surely impress your guests with its complexity of flavors and beautiful presentation.

Ingredients:

• 2 duck breasts (skin on)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup fresh orange juice
• Zest of 1 orange
• 1/4 cup white wine vinegar
• 1 tablespoon honey
• 2 tablespoons sugar
• 1/2 cup chicken broth
• 1 tablespoon unsalted butter

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Score the skin of the duck breasts in a crisscross pattern and season both sides with salt and pepper.
3. Heat olive oil in a heavy skillet over medium-high heat. Place the duck breasts skin-side down in the pan. Sear for about 5-7 minutes until the skin is crispy and golden brown.
4. Flip the duck breasts and transfer the skillet to the preheated oven. Roast for 5-8 minutes for medium-rare, or longer for more well-done meat.
5. Remove the duck from the skillet and let it rest. Meanwhile, make the sauce: in the same skillet, add white wine vinegar, honey, and sugar. Let it simmer for 2-3 minutes until slightly thickened.
6. Stir in the orange juice, zest, and chicken broth. Simmer for another 5 minutes until the sauce has reduced and thickened.
7. Whisk in the butter and adjust seasoning with salt and pepper.
8. Slice the duck breasts and drizzle the orange sauce over the top. Serve immediately.

Duck à l’Orange is an elegant and indulgent dish that brings out the best of French cuisine. The crispy skin of the duck, paired with the vibrant and tangy orange sauce, creates a beautiful balance of flavors that will delight your guests. It’s a sophisticated dish that’s perfect for a special dinner party, offering both luxury and a classic French taste that’s hard to beat.

Moules Marinières (Mussels in White Wine Sauce)

Moules Marinières is a traditional French seafood dish that features mussels cooked in a fragrant white wine sauce with garlic, shallots, herbs, and butter. This dish is light, yet rich in flavor, and is perfect for sharing with guests. Served with crispy French baguette slices to soak up the delicious broth, it’s a crowd-pleasing dish that’s simple yet sophisticated.

Ingredients:

• 2 pounds fresh mussels, cleaned and debearded
• 2 tablespoons butter
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges, for serving
• Fresh baguette, for dipping

Instructions:

1. Rinse the mussels under cold water and discard any that are open or damaged.
2. In a large pot, melt the butter over medium heat. Add the shallot and garlic and sauté for 2-3 minutes until softened and fragrant.
3. Add the white wine to the pot and bring it to a simmer. Let it cook for 2-3 minutes to reduce slightly.
4. Add the mussels to the pot, cover, and cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened up.
5. Remove the mussels from the pot with a slotted spoon and set aside. Stir the heavy cream into the cooking liquid and bring to a simmer for 2-3 minutes until the sauce thickens slightly.
6. Season the sauce with salt and pepper to taste, then return the mussels to the pot, tossing them to coat in the sauce.
7. Sprinkle with fresh parsley and serve with lemon wedges and crusty baguette slices.

Moules Marinières is a delightful dish that captures the essence of French coastal cuisine. The mussels are perfectly cooked, tender and juicy, with the white wine sauce providing a rich and aromatic backdrop. This dish is ideal for a relaxed yet elegant dinner party, where guests can enjoy the communal experience of dipping bread into the delicious broth. It’s a true French classic that brings a taste of the sea to your table.

Tarte Aux Fruits (Fruit Tart)

Tarte Aux Fruits is a quintessential French dessert, offering a delicate, buttery pastry crust filled with rich pastry cream and topped with a variety of fresh, seasonal fruits. It’s visually stunning and provides a balance of sweet, creamy, and fresh flavors that are sure to impress. Whether for a casual dinner or an elegant gathering, this fruit tart is a showstopper that will delight your guests.

Ingredients:

• 1 pre-made or homemade tart crust
• 1 cup milk
• 2 egg yolks
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter
• Assorted fresh fruits (berries, kiwi, mango, etc.)
• Apricot jam (for glazing)

Instructions:

1. Preheat the oven to 375°F (190°C). If using a pre-made tart shell, bake it according to package instructions. If making your own, bake the tart shell for 10-12 minutes until golden and crisp. Let it cool.
2. In a saucepan, heat the milk over medium heat until it begins to steam. Meanwhile, whisk the egg yolks, sugar, and cornstarch in a bowl until smooth.
3. Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook, whisking continuously, until it thickens into a creamy custard (about 2-3 minutes).
4. Remove from heat and stir in the vanilla extract and butter. Let the pastry cream cool completely.
5. Once the tart shell has cooled, spread the pastry cream evenly in the bottom of the tart shell.
6. Arrange the fresh fruit on top in a decorative pattern.
7. In a small saucepan, heat the apricot jam until it becomes liquid. Brush the jam over the fruit to glaze it and give it a shiny finish.
8. Chill the tart in the refrigerator for at least 2 hours before serving.

Tarte Aux Fruits is a light, refreshing, and beautiful dessert that adds a touch of French sophistication to any dinner. The creamy pastry base, paired with the natural sweetness of the fresh fruits, creates a delightful contrast in flavors and textures. This dessert is perfect for a dinner party, offering a visually stunning presentation and a delicious end to your meal. It’s an ideal choice for a summer gathering or when you want to impress your guests with something both delicious and elegant.

Coq au Vin (Chicken in Red Wine)

Coq au Vin is a traditional French dish that features chicken braised in red wine, with mushrooms, onions, and bacon. This dish is rich in flavor, thanks to the slow cooking process that allows the wine to infuse the meat with deep, savory notes. Perfect for a dinner party, Coq au Vin is a hearty, elegant dish that will leave your guests feeling both satisfied and impressed by its robust flavors.

Ingredients:

• 4 chicken thighs and 4 drumsticks, bone-in and skin-on
• 2 tablespoons olive oil
• 4 slices bacon, chopped
• 1 large onion, chopped
• 2 carrots, sliced
• 2 garlic cloves, minced
• 2 cups red wine (preferably Burgundy or Pinot Noir)
• 1 cup chicken broth
• 1 bay leaf
• 1 teaspoon fresh thyme
• 1/2 pound small button mushrooms, sliced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the bacon and cook until crispy. Remove and set aside.
2. Season the chicken with salt and pepper. Add the chicken pieces to the pot and brown on all sides, about 5 minutes per side. Remove the chicken and set aside.
3. In the same pot, add the onions, carrots, and garlic. Cook for 5-7 minutes until softened.
4. Pour in the wine, scraping the bottom of the pot to release any browned bits. Stir in the chicken broth, bay leaf, and thyme.
5. Return the chicken and bacon to the pot, making sure the chicken is submerged in the liquid. Bring to a simmer, cover, and cook for 45 minutes, until the chicken is cooked through.
6. In a separate pan, sauté the mushrooms in a little olive oil until golden. Add them to the pot during the last 15 minutes of cooking.
7. Once the chicken is tender and the sauce has thickened, taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

Coq au Vin is a comforting and flavorful French dish that brings the taste of rustic French cooking to your dinner table. The tender chicken, braised in red wine with bacon, mushrooms, and herbs, creates a hearty and satisfying dish. Served with crusty bread or mashed potatoes, this dish is perfect for a dinner party where you want to showcase a classic, rich, and flavorful French meal.

Ratatouille

Ratatouille is a vibrant, vegetable-packed dish that hails from Provence in the south of France. It’s a medley of seasonal vegetables—such as eggplant, zucchini, peppers, and tomatoes—slow-cooked with olive oil, garlic, and fresh herbs. This simple yet flavorful dish is perfect for a lighter option at a dinner party, bringing fresh flavors and a colorful presentation to the table.

Ingredients:

• 1 large eggplant, diced
• 2 zucchini, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 tomatoes, chopped
• 1 onion, chopped
• 4 garlic cloves, minced
• 3 tablespoons olive oil
• 1 teaspoon fresh thyme
• 1 teaspoon fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and garlic and sauté for 3-4 minutes until softened.
2. Add the eggplant, zucchini, and peppers to the skillet. Cook, stirring occasionally, for 10 minutes until the vegetables begin to soften.
3. Stir in the tomatoes, thyme, basil, salt, and pepper. Reduce the heat and cover, letting the vegetables cook for 20-25 minutes, stirring occasionally, until tender.
4. Adjust seasoning to taste. Garnish with fresh basil or parsley before serving.

Ratatouille is a vibrant and wholesome dish that celebrates the flavors of fresh, seasonal vegetables. It’s a light and healthy option for a dinner party, offering a perfect balance of savory and herby flavors. This dish can be served as a side or a main, especially when paired with a crusty baguette or rice. Its simple, rustic nature makes it an excellent way to showcase the best of Mediterranean French cuisine.

Quiche Lorraine

Quiche Lorraine is a classic French dish that combines a rich custard filling with crispy bacon and melted cheese, all encased in a buttery, flaky pastry crust. It’s a versatile dish that can be served warm or at room temperature, making it perfect for a dinner party where guests may want to eat at their leisure. Whether as a starter or a main, Quiche Lorraine is always a crowd-pleaser.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 6 large eggs
• 1 1/2 cups heavy cream
• 1 cup Gruyère cheese, grated
• 8 ounces bacon, cooked and crumbled
• 1 small onion, finely chopped
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden. Set aside.
2. In a skillet, sauté the onion in a little olive oil over medium heat until softened, about 5 minutes. Set aside to cool.
3. In a large bowl, whisk together the eggs, heavy cream, Dijon mustard, salt, and pepper. Stir in the cheese, bacon, and sautéed onion.
4. Pour the custard mixture into the pre-baked pie crust. Bake for 30-35 minutes, or until the quiche is golden brown and set in the center.
5. Allow the quiche to cool for 10 minutes before slicing. Garnish with fresh parsley and serve.

Quiche Lorraine is a rich and comforting French dish that combines a savory custard with the delicious flavors of crispy bacon and Gruyère cheese. It’s an ideal choice for a dinner party because it can be made ahead of time and served at room temperature, allowing for easy preparation. Its deliciously creamy filling and buttery crust make it a dish that’s both indulgent and satisfying, perfect for any gathering.With these 35+ French dinner party recipes, you’ll have all the ingredients needed to transport your guests straight to the streets of Paris.

Note: More recipes are coming soon!