A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart a chic take on chocolate.

This fricassee couldn’t be more French, but its velvety sauce carries the flavor of a South Indian spice blend that has started to crop up on Parisian menus.

Don’t relegate this wonderful dish to the breakfast table—served with a small green salad and a glass of white wine, it makes a delicious weeknight dinner.

The classic flavors of this tried-and-true starter served with baguette toasts are sure to brighten any cocktail party.

When delicate cold poached salmon gets topped with a gelée made from dashi and ponzu sauce, it becomes an elegant, umami-loaded showstopper.

Parisian chefs have been seduced by lemongrass. This riff on peppercorn sauce uses vermouth instead of the customary brandy to cut the richness of the steak.

Traditionally used to season pâtés and terrines, this French spice mixture also adds an earthy depth to the duck confit.

Christian Constant’s unforgettable potatoes stuffed with pigs’ trotters at Les Cocottes, in Paris, inspired this homey take on an American favorite: the stuffed baked potato....

This fresh chutney combines pineapple with a recent Parisian obsession—mangoes—for a vibrant counterpoint to rich pâté.

The keys to this fast, simple dish, inspired by a classic crab-stuffed tomato at a Parisian brasserie, are ripe tomatoes, fresh herbs, and excellent crabmeat.