French Classics - Easy and Elevated Dishes to Cook at Home by Matthew Ryle

  • Le grand aïoli

    Le grand aïoli (page 21)

    from French Classics - Easy and Elevated Dishes to Cook at Home French Classics - Easy and Elevated Dishes to Cook at Home by Matthew Ryle

    • Categories: Quick / easy; Sauces, general; Appetizers / starters; Spring; Summer; French
    • Ingredients: egg yolks; white wine vinegar; Dijon mustard; garlic; confit garlic; rapeseed oil; lemons; sea salt flakes; seasonal vegetables of your choice; hard-boiled eggs; anchovy fillets
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Notes about Recipes in this book

  • French onion soup

    • john_hpn9i3 on June 02, 2026

      An easy, delicious iteration of French onion soup. This recipe is a hit, and will be made again many times.

  • Vichyssoise

    • john_hpn9i3 on May 23, 2026

      A simple, delicious rendition of vichyssoise. Can easily be done dairy free. I’ve made this many times, and it’s as good as the first time!

  • Salmon rillettes

    • mad1234it on March 15, 2026

      Recipe worked perfectly. Delicious

  • Oeufs cocotte

    • Lepa on January 18, 2026

      This was okay. The timing was really off. We enjoyed the flavor of the boursin but didn't love the onions so I would skip that next time. It took much longer for the eggs to cook and I ended up taking off the lids in the end so it would finish cooking.

  • Parmentier de poisson

    • luke_i8msqc on March 06, 2026

      Very delicious - piping the mashed potatoes was quite hard work though and probs not necessary (use the back of a fork to make ridges to go crispy). Substituted normal sliced white mushrooms for button mushrooms which worked fine.

  • Salmon en croûte

    • margot_b7dyqm on March 23, 2026

      Be sure to start one day ahead!

  • Lamb shoulder, pommes boulangère

    • claudia_lr23g9 on March 28, 2026

      Watch the combined salt in the potatoes and stock.

  • Lamb navarin

    • saladdays on February 27, 2026

      A very good recipe, will use again as it is a complete meal in itself.

  • Steak Diane

    • Stephenn31 on January 01, 2026

      Easy classic recipe. My sauce always breaks, but it doesn’t seem to matter which recipe I use. This one says to cook the steak on a hot pan without oil which makes much less of a mess in the kitchen and the sauce is less heavy at the end which I appreciate

  • Pork chop, braised butter beans

    • saladdays on February 16, 2026

      Very good easy recipe. Comfort food.

  • Pommes Pont Neuf

    • luke_i8msqc on March 14, 2026

      Very nice but quite labour intensive!

  • Pommes fondantes

    • Stephenn31 on January 01, 2026

      Will definitely make these again! The were so easy and worked out perfectly. I’ve tried other recipes which had a lot of potato waste and didn’t turn out nearly as well

  • Green salad

    • Lepa on January 18, 2026

      I didn't love the salad dressing - too much oil.

  • Crème brûlée

    • chris_36qv06 on May 12, 2026

      I think this recipe skips actually cooking the custard. It would not set up and after a few hours a researched other recipes which included cooking the custard

  • Cherry and almond clafoutis

  • Tarte Tatin

    • mad1234it on March 25, 2026

      There is some confusion about pan size. The photo attached to the recipe shows a tin that is clearly much bigger than the 20cm mentioned in the text. Otherwise great recipe. My caramel was a bit on the pale side. I will be bolder next time

  • Vinaigrette

    • Stephenn31 on January 01, 2026

      Classic and balanced. I served with arugula

  • Hollandaise sauce

    • john_hpn9i3 on May 23, 2026

      My favorite recipe for Hollandaise. It takes work, but it’s well worth it.

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  • ISBN 10 1526685515
  • ISBN 13 9781526685513
  • Linked ISBNs
  • Published Aug 28 2025
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury

Publishers Text

The most venerated French dishes, prepared for a new generation of chefs by rising star Matthew Ryle-with a foreword by Michelin-starred chef Raymond Blanc.

We're in the midst of a French food renaissance, in no small part thanks to Matthew Ryle and his accessible, warm approach to the most classic of cuisines. French Classics is full of recipes that have for centuries withstood the test of time-and are soon to break through to a new generation of chefs.

Whether you're craving the perfect Croque Madame for lunch or Beef Bourguignon on a cold night, hoping to surprise your partner with Steak Diane or wow your family and friends with a "Grande Bouffe," French Classics has you covered-and will leave you wondering why you haven't been cooking this food your whole life. With a 70/30 split of "Easy" and "Elevated" dishes, these recipes are made for any home cook who appreciates fresh ingredients, bold flavors, and true classics.

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