Oui oui! Our top 20 French recipes for Bastille Day

The trick to making the choux pastry for these milk chocolate eclairs is to allow the steam to create the puff – if you open the oven door mid-bake you’ll be destined for a flop. Literally.

Boeuf bourguignon has got to be one of the best-known French recipes and originates from Burgundy in the central-east of France. Start this recipe a day ahead for maximum flavour

This is my version of the classic dish from Normandy in northwestern France, which is always well received when I serve it at dinner parties. It’s usually made with chicken, apples and Calvados but I prefer to keep my costly Calvados for a special-occasion tipple and use brandy instead. There are many versions of this dish – some add button mushrooms or cider or cream – and, for my part, I like to add crème fraîche, which makes a slightly tart but creamy sauce that I’ll almost guarantee will have your guests wiping their plates clean.

This French tart transforms the humble onion into something worthy of the smartest Parisian bistro.

It wouldn’t be Easter without some chocolate tucked in there, right? Try this easy pain au chocolat recipe and be rewarded with hot pastry and delicious melted chocolate

These chocolate crêpes are thin and soft, with a nutella filling. Recipe and styling by Fiona Hugues. Photography by Jani Shepherd; Gatherum Collectif.

Friands are a relative of the small French cake known as a financier. The cinnamon brings warmth and a gentle nudge of spice, while the browned butter adds a nuttiness that will have you wondering if hazelnuts are hiding within. Created by Emma Galloway for Taste Magazine

A French classic, this indulgent soufflé can be enjoyed as a main or entrée. Deliciously fluffy and packed full of flavour, this cheesy dish is utterly moorish.

Who can resist a succulent roasted duck draped in an orange and mustard sauce with crispy potatoes? Not me, that’s for sure! This recipe suits a farmed duck, not a wild one and will feed four at a pinch, as long as you offer plenty of veges on the side.

This much celebrated French dessert is so simple to put together. You can use any fruit really, but I’m fond of using prunes in winter and scenting the custard with plenty of vanilla for good measure. It’s a gentle pudding in my view – not too rich, yet perfectly satisfying.

Warm up with a bowl of this delicious caramelised onion soup with crispy cheese toasts.

This light, flaky golden croissant is beautiful stuffed with fresh ham, eggs and oozy melted cheese to create the perfect lazy weekend breakfast or brunch.

Not to be confused with the coconut based (and delicious, but completely different) macaroon, the chocolate french macaron is made from almond meal and is delicately crisp on the outside, and soft and chewy on the inside.

This dish takes advantage of summer’s bounty of tomatoes, courgettes, capsicums and eggplants. My dad makes a mean ratatouille, and he’s taught Mum and I that exact quantities aren’t essential. The trick is to take your time sautéing each ingredient and layering them to bake.

Originally a French dish, this potato is all the better with rich and delicious caramelised onion.

Trust the French to turn the humble ham and cheese toasted sandwich into a thing of pure culinary beauty! Make these for breakfast, lunch or dinner and share them with your workmates, friends and family. You will soon be a local hero!

You’ll easily find success with Nici Wickes’ crème brûlée recipe for the famed French burnt custard. They’re best made a day ahead but wait to “burn” the tops until shortly before your guests arrive

This is the traditional French savoury quiche recipe made with bacon, egg and cream.
If you’re not a confident pastry cook, you can make this dish using a sheet of frozen shortcrust pastry.

This is a quick and easy chicken liver pâté recipe, with a hint of brandy and thyme to make it extra moreish. It freezes well too, so it can be on hand at a moment’s notice! Photography by Todd Eyre.

A creamy, herby chicken and spinach filling is encased in golden, crispy pastry in this mouth-watering pithivier recipe.