10 Recipes
French Onion Soup
Caramelized onions slow-cooked in beef broth, ladled into crocks and blanketed under gratinéed Gruyère.
Vichyssoise
A silky chilled leek and potato soup enriched with cream and seasoned delicately, topped with fresh chives.
Pot-au-Feu
France's emblematic one-pot of beef cuts and root vegetables simmered in broth, served in two distinct courses.
Soupe au Pistou
A Provençal vegetable and bean soup finished tableside with a vibrant basil, garlic, and olive oil pistou.
Bisque de Homard
A luxurious, velvety lobster bisque made from roasted shells, cream, cognac, and a rich shellfish stock.
Garbure
A Gascon peasant soup so thick with cabbage, beans, and duck confit it can stand a spoon upright.
Velouté de Champignons
A silky wild mushroom cream soup made from a classic velouté base, garnished with truffle oil and chervil.
Potage Saint-Germain
A vibrant green split pea and leek soup finished with butter and served with croûtons and crème fraîche.
Soupe de Poisson
A robust blended Provençal fish soup strained smooth, served with rouille, grated Gruyère, and grilled croutons.
Soupe à la Tomate
Slow-roasted French tomatoes blended with shallots, tarragon, and a touch of cream into a velvety red soup.