26 Flavorful French Lunch Recipes for Every Meal

French cuisine is celebrated worldwide for its elegance, rich flavors, and variety.

From flaky pastries to hearty salads, France offers a wide range of dishes perfect for lunch.

Whether you’re craving a light, fresh meal or a comforting, indulgent dish, French lunches strike the perfect balance between simplicity and sophistication.

In this article, we’ve curated 26 French lunch recipes that will bring a taste of France to your table.

From classic sandwiches like Croque Monsieur to fresh salads, savory tarts, and comforting soups, these recipes showcase the best of French lunchtime cuisine.

26 Flavorful French Lunch Recipes for Every Meal

Exploring French lunch recipes is a delightful way to bring a touch of France into your everyday meals.

From hearty quiches and flavorful chicken dishes to fresh salads and indulgent sandwiches, these 26 French lunch recipes offer something for every palate.

They highlight the elegance, diversity, and simplicity that make French cuisine so beloved around the world.

Whether you’re cooking for yourself, your family, or friends, these recipes promise to turn any lunch into a memorable French culinary experience.

Croque Monsieur with Béchamel Sauce

A classic French bistro favorite, the Croque Monsieur is a toasted ham and cheese sandwich elevated with a creamy béchamel sauce.

Crispy on the outside, gooey and rich on the inside, this sandwich is perfect for a satisfying French-style lunch.

Ingredients:

• 8 slices of white or sourdough bread
• 4 slices of high-quality ham
• 4 slices of Gruyère cheese
• 2 tablespoons unsalted butter (for toasting)

For the Béchamel Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• Salt and freshly ground black pepper
• Pinch of nutmeg

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Prepare the béchamel sauce: In a small saucepan, melt butter over medium heat. Add flour and whisk continuously for about 2 minutes until golden. Gradually pour in milk while whisking to prevent lumps. Cook for 3–5 minutes until thickened. Season with salt, pepper, and a pinch of nutmeg. Remove from heat.
3. Butter one side of each bread slice. Place two slices, butter-side down, on a baking sheet. Layer with ham and cheese, then cover with the other slices of bread, butter-side up.
4. Spread a generous amount of béchamel sauce over the top of each sandwich. Sprinkle a little extra Gruyère if desired.
5. Bake for 15–20 minutes until the top is golden brown and bubbling. Serve immediately with a light green salad.

This Croque Monsieur delivers the perfect balance of crunchy, creamy, and savory flavors.

Each bite feels indulgent yet refined, making it an ideal French-style lunch treat.

Niçoise Salad

Niçoise Salad is a vibrant, protein-packed French lunch option that combines fresh vegetables, tender tuna, and hard-boiled eggs.

It’s light, flavorful, and visually stunning — a true taste of the French Riviera.

Ingredients:

• 4 cups mixed salad greens (lettuce, arugula, or mesclun)
• 2 medium tomatoes, sliced
• 1 cup green beans, blanched
• 1/2 cup black olives
• 1/4 cup capers
• 4 hard-boiled eggs, halved
• 1 can (6 oz) tuna in olive oil, drained
• 4 small boiled potatoes, sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, salt, and pepper to create the dressing.
2. Arrange salad greens on a large serving platter. Place the tomatoes, potatoes, green beans, olives, capers, tuna, and eggs artistically on top.
3. Drizzle the dressing evenly over the salad.
4. Gently toss just before serving to combine flavors without breaking the eggs or tuna.

Niçoise Salad is fresh, colorful, and full of contrasting textures. It’s a quintessential French lunch that’s as nourishing as it is elegant.

Quiche Lorraine

Quiche Lorraine is a savory French tart filled with smoky bacon, rich eggs, and creamy custard.

It’s hearty yet delicate, perfect for a leisurely lunch or a picnic treat.

Ingredients:

• 1 pre-made pie crust (or homemade shortcrust)
• 6 slices of bacon, diced
• 1 cup Gruyère cheese, grated
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• Salt and freshly ground black pepper
• Pinch of nutmeg

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust into a 9-inch tart pan. Prick the base with a fork. Bake for 10 minutes until lightly golden.
3. In a skillet, cook diced bacon over medium heat until crispy. Drain excess fat.
4. Sprinkle the bacon and grated Gruyère evenly over the pre-baked crust.
5. In a bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg. Pour the mixture over the bacon and cheese.
6. Bake for 30–35 minutes, until the custard is set and the top is golden brown. Allow to cool for 5–10 minutes before slicing.

Quiche Lorraine is a versatile French lunch option that combines creamy custard, savory bacon, and melty cheese in a delicate crust.

It’s perfect for both casual and refined dining.

Ratatouille with Herbed Olive Oil

Ratatouille is a classic French vegetable dish that combines zucchini, eggplant, bell peppers, and tomatoes, slowly cooked to tender perfection.

Served warm or at room temperature, it’s a colorful and wholesome lunch full of Mediterranean flavors.

Ingredients:

• 1 medium eggplant, diced
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 medium tomatoes, chopped
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until translucent and fragrant.
2. Add eggplant and cook for 5 minutes until slightly softened.
3. Add zucchini and bell peppers, cooking for another 5–7 minutes.
4. Stir in tomatoes, thyme, rosemary, salt, and pepper. Reduce heat and simmer for 15–20 minutes until all vegetables are tender and flavors meld.
5. Serve warm, drizzled with extra olive oil and garnished with fresh basil.

Ratatouille is a vibrant, healthy, and deeply flavorful French lunch.

Each bite offers a harmony of textures and aromatic herbs that make this dish a timeless classic.

French Onion Soup

French Onion Soup is a rich and comforting dish with caramelized onions, savory broth, and a cheesy bread topping.

Perfect for a light lunch, it combines deep flavors and a satisfying presentation.

Ingredients:

• 4 large onions, thinly sliced
• 3 tablespoons butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 1/2 cup dry white wine
• 4 cups beef or vegetable broth
• Salt and pepper, to taste
• 4 slices of baguette
• 1 cup Gruyère cheese, grated

Instructions:

1. Heat butter and olive oil in a large pot over medium heat. Add onions and cook slowly, stirring occasionally, for about 25–30 minutes until caramelized.
2. Sprinkle sugar over the onions and cook for 2 more minutes. Add garlic and cook for 1 minute.
3. Deglaze the pan with white wine, scraping up any browned bits. Simmer until the wine reduces by half.
4. Add the broth, salt, and pepper. Simmer for 15 minutes.
5. Preheat the broiler. Ladle the soup into oven-safe bowls, top with a baguette slice, and sprinkle generously with Gruyère. Broil until the cheese is melted and golden.

French Onion Soup is a perfect balance of sweet caramelized onions, savory broth, and gooey cheese.

It’s an indulgent yet classic French lunch that feels like a warm hug in a bowl.

Croissant Sandwich with Brie and Apple

A flaky croissant sandwich filled with creamy Brie, crisp apple slices, and a touch of honey is a simple yet elegant French lunch.

Its combination of textures and flavors makes it irresistible.

Ingredients:

• 2 large buttery croissants
• 4 oz Brie cheese, sliced
• 1 crisp apple (like Honeycrisp or Gala), thinly sliced
• 1 tablespoon honey
• Handful of arugula

Instructions:

1. Slice the croissants in half horizontally.
2. Layer Brie slices evenly on the bottom halves. Add apple slices and arugula. Drizzle lightly with honey.
3. Place the top half of the croissant on the sandwich and press gently. Serve immediately or wrap for a packed lunch.

This Croissant Sandwich with Brie and Apple is a delightful French-inspired lunch that combines buttery pastry, creamy cheese, and fresh fruit.

It’s elegant, quick, and perfect for a light midday meal.

Poulet Rôti Sandwich

This French-inspired roasted chicken sandwich brings the cozy flavors of a classic bistro lunch.

Juicy roasted chicken, tangy Dijon mustard, and crisp greens come together on a fresh baguette for a satisfying midday meal.

Ingredients:

• 1 baguette, sliced lengthwise
• 2 cups roasted chicken, shredded
• 2 tablespoons Dijon mustard
• 1/4 cup mayonnaise
• 1 cup mixed greens
• 1 small tomato, sliced
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C) if you’d like a warm sandwich.
2. In a small bowl, mix Dijon mustard and mayonnaise. Spread evenly on the inside of the baguette.
3. Layer roasted chicken, tomato slices, and mixed greens on the bottom half. Season with salt and pepper.
4. Close the sandwich and, if desired, warm in the oven for 5–7 minutes. Serve immediately.

This Poulet Rôti Sandwich is a simple, elegant lunch that highlights the French love of fresh, quality ingredients.

Juicy chicken and tangy mustard make it irresistible.

Salade Lyonnaise

Salade Lyonnaise is a classic French salad featuring frisée, lardons, poached eggs, and a warm mustard vinaigrette.

Rich, slightly smoky, and satisfying, it’s a true French bistro experience.

Ingredients:

• 4 cups frisée lettuce
• 4 slices bacon, cut into small lardons
• 2 eggs
• 1 tablespoon white wine vinegar
• 2 tablespoons Dijon mustard
• 4 tablespoons olive oil
• Salt and pepper, to taste
• 1 small shallot, minced

Instructions:

1. Cook bacon lardons in a skillet over medium heat until crispy. Drain and set aside.
2. Poach eggs in simmering water with a splash of vinegar for 3–4 minutes until the whites are set but yolks are runny.
3. Whisk together Dijon mustard, minced shallot, olive oil, white wine vinegar, salt, and pepper to make the vinaigrette.
4. Toss frisée with the warm bacon and vinaigrette. Top with poached eggs just before serving.

Salade Lyonnaise is a perfect French lunch: lightly bitter greens, savory bacon, and rich poached eggs create a balance of flavors and textures that feel indulgent yet fresh.

Tartine Provençale

A Tartine is an open-faced sandwich, and this Provençale version is loaded with fresh tomatoes, olives, garlic, and herbs.

It’s rustic, flavorful, and easy to prepare for a casual French lunch.

Ingredients:

• 4 slices rustic bread
• 2 tablespoons olive oil
• 2 cloves garlic, halved
• 2 ripe tomatoes, sliced
• 1/4 cup black olives, pitted and chopped
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste

Instructions:

1. Toast the bread lightly and rub with the cut side of the garlic.
2. Drizzle each slice with olive oil.
3. Layer tomato slices on the bread, sprinkle with chopped olives, thyme, salt, and pepper. Serve immediately.

Tartine Provençale is a light, fresh, and vibrant French lunch option.

The combination of garlic, olive oil, and ripe tomatoes makes it a simple yet unforgettable dish.

Croissant aux Champignons

A warm croissant filled with sautéed mushrooms, garlic, and a hint of cream makes for a comforting and elegant French lunch.

The flaky pastry contrasts beautifully with the rich filling.

Ingredients:

• 2 large croissants
• 1 cup mushrooms, sliced
• 1 clove garlic, minced
• 2 tablespoons butter
• 2 tablespoons heavy cream
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a skillet, melt butter over medium heat and sauté garlic for 1 minute.
2. Add mushrooms, season with salt and pepper, and cook until tender. Stir in heavy cream and cook for another 2 minutes.
3. Slice croissants in half and fill generously with the mushroom mixture. Garnish with parsley. Serve warm.

Croissant aux Champignons is a luxurious French lunch that’s quick to make yet feels decadent.

The buttery pastry and creamy mushrooms are a perfect match.

Pissaladière

Pissaladière is a French tart from Nice topped with caramelized onions, olives, and anchovies.

Savory, slightly sweet, and aromatic, it’s a wonderful lunch served warm or at room temperature.

Ingredients:

• 1 pre-made pizza or tart dough
• 3 tablespoons olive oil
• 4 large onions, thinly sliced
• 1 teaspoon sugar
• 12 black olives, pitted
• 6 anchovy fillets (optional)
• Salt and pepper, to taste
• 1 teaspoon fresh thyme

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat. Add onions and cook slowly for 20 minutes until caramelized. Sprinkle with sugar, salt, pepper, and thyme.
3. Roll out dough onto a baking sheet and spread caramelized onions evenly over the top.
4. Arrange olives and anchovies on top. Bake for 20–25 minutes until crust is golden. Serve warm or at room temperature.

Pissaladière is a savory French tart that showcases the simplicity and depth of Provençal flavors.

Perfect for a flavorful lunch or picnic dish.

Soupe au Pistou

Soupe au Pistou is a Provençal vegetable soup enriched with a garlicky basil paste called pistou.

It’s light yet hearty, packed with summer vegetables, beans, and herbs — a true taste of southern France.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 zucchinis, diced
• 1 can (15 oz) white beans, drained and rinsed
• 2 cups vegetable broth
• 1 cup green beans, chopped
• 2 cloves garlic
• 1/2 cup fresh basil leaves
• 2 tablespoons olive oil (for pistou)
• Salt and pepper, to taste
• Grated Parmesan cheese for serving

Instructions:

1. Heat olive oil in a large pot. Sauté onion and carrots until softened. Add zucchini, green beans, white beans, and vegetable broth. Simmer for 20 minutes.
2. In a blender, combine garlic, basil, and olive oil to make the pistou paste. Season with salt.
3. Serve soup hot, adding a dollop of pistou and a sprinkle of Parmesan cheese to each bowl.

Soupe au Pistou is a fragrant, nourishing French lunch that celebrates fresh vegetables and herbs.

The basil pistou elevates the soup with a burst of aromatic flavor.

Galette Complète

Galette Complète is a savory buckwheat crepe from Brittany, filled with ham, Gruyère cheese, and a perfectly cooked egg.

It’s hearty, satisfying, and a classic French lunch option.

Ingredients:

• 1 cup buckwheat flour
• 1 1/4 cups water
• 1/4 teaspoon salt
• 2 tablespoons butter (for cooking)
• 4 slices ham
• 4 slices Gruyère cheese
• 4 eggs
• Freshly ground black pepper

Instructions:

1. In a bowl, whisk together buckwheat flour, water, and salt until smooth. Let batter rest for 30 minutes.
2. Heat a nonstick skillet over medium heat and melt a little butter. Pour a ladle of batter and spread evenly to form a thin crepe.
3. Cook for 2 minutes, then flip. Place a slice of ham and cheese on top, and crack an egg in the center. Cover and cook until the egg sets.
4. Fold the edges of the crepe to form a square and serve hot with a sprinkle of black pepper.

Galette Complète is a perfect combination of soft crepe, melted cheese, savory ham, and runny egg, offering a truly authentic French lunch experience.

Salade de Chèvre Chaud

This warm goat cheese salad pairs creamy, slightly tangy cheese on toasted bread with fresh greens and a light vinaigrette.

It’s elegant, flavorful, and quintessentially French.

Ingredients:

• 4 rounds of goat cheese (chevre)
• 4 slices baguette, toasted
• 4 cups mixed salad greens
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Optional: walnuts or dried cranberries for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Place goat cheese rounds on toasted baguette slices and bake for 5–7 minutes until slightly golden.
2. Whisk together olive oil, vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
3. Toss salad greens with vinaigrette and place on serving plates. Top each plate with a warm goat cheese toast. Garnish with walnuts or dried cranberries if desired.

Salade de Chèvre Chaud is a French lunch that balances warm, creamy cheese with crisp greens and tangy dressing.

It’s simple, elegant, and perfect for a light meal.

Poulet à la Provençale

Poulet à la Provençale is a flavorful chicken dish cooked with tomatoes, garlic, olives, and aromatic herbs.

It’s hearty, comforting, and perfect for a French-style lunch served with crusty bread or rice.

Ingredients:

• 4 chicken thighs, bone-in
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 cup black olives, pitted
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Brown chicken thighs on all sides, then remove and set aside.
2. Sauté onions and garlic until soft. Add tomatoes, olives, thyme, rosemary, salt, and pepper. Simmer for 5 minutes.
3. Return chicken to the pan, cover, and simmer for 25–30 minutes until cooked through. Garnish with fresh parsley before serving.

Poulet à la Provençale is a fragrant, rustic French lunch dish.

The combination of tender chicken, tomatoes, olives, and herbs makes it comforting yet full of Provençal charm.

Quiche aux Légumes

A vegetable quiche filled with seasonal vegetables and cheese is a versatile French lunch.

It’s perfect for serving hot or cold and can be paired with a fresh salad.

Ingredients:

• 1 pre-made pie crust
• 1 cup zucchini, diced
• 1 cup bell peppers, diced
• 1/2 cup carrots, grated
• 1/2 cup Gruyère cheese, grated
• 3 eggs
• 1 cup heavy cream
• Salt and pepper, to taste
• Pinch of nutmeg

Instructions:

1. Preheat oven to 375°F (190°C). Roll out pie crust into a tart pan and pre-bake for 10 minutes.
2. Sauté zucchini, bell peppers, and carrots for 5–7 minutes until slightly tender. Spread over the pre-baked crust.
3. Whisk together eggs, cream, salt, pepper, and nutmeg. Pour over the vegetables and sprinkle Gruyère on top.
4. Bake for 30–35 minutes until golden and set. Let cool slightly before serving.

Quiche aux Légumes is a versatile and satisfying French lunch. Its creamy custard and tender vegetables make each bite flavorful and comforting.

Sandwich Jambon-Beurre

A classic French sandwich, Jambon-Beurre is simple yet elegant: buttery baguette filled with high-quality ham.

It’s a staple of French lunches, highlighting quality ingredients in their simplest form.

Ingredients:

• 1 fresh baguette
• 4 tablespoons unsalted butter, softened
• 6 slices high-quality ham
• Optional: cornichons for serving

Instructions:

1. Slice the baguette lengthwise and spread butter evenly on both sides.
2. Layer ham slices generously. Close the sandwich and press gently.
3. Serve with cornichons or a light salad on the side.

Jambon-Beurre proves that simplicity is key in French cuisine. The buttery bread and savory ham make for a satisfying and classic French lunch.

Soupe de Poisson

Soupe de Poisson is a rich and flavorful French fish soup, perfect for a light yet hearty lunch.

Traditionally served with rouille sauce and crusty bread, it’s a taste of the French coast.

Ingredients:

• 1 lb fish fillets (cod, snapper, or monkfish)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 4 cups fish stock or water
• 1 teaspoon saffron threads
• Salt and pepper, to taste
• Crusty bread and rouille for serving

Instructions:

1. Heat olive oil in a pot. Sauté onion and garlic until fragrant. Add tomatoes and cook for 5 minutes.
2. Add fish fillets and stock, bringing to a simmer. Cook for 15–20 minutes until fish is tender.
3. Remove fish and blend the soup until smooth. Return fish pieces to the pot, season with saffron, salt, and pepper.
4. Serve hot with crusty bread and a dollop of rouille.

Soupe de Poisson is a fragrant and hearty French lunch. Its rich flavors and aromatic saffron make it a refined yet comforting dish.

Salade de Lentilles

Salade de Lentilles is a classic French vegetarian lunch that combines earthy lentils with fresh vegetables, herbs, and a tangy mustard vinaigrette. It’s hearty, healthy, and full of flavor.

Ingredients:

• 1 cup green lentils
• 1 small carrot, diced
• 1 small celery stalk, diced
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Rinse lentils and cook in boiling water for 20–25 minutes until tender but firm. Drain and let cool slightly.
2. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
3. Toss lentils with diced carrot, celery, onion, and dressing. Sprinkle with fresh parsley before serving.

Salade de Lentilles is a French lunch that’s simple, satisfying, and packed with nutrients.

Its earthy lentils and tangy vinaigrette make it perfect for a light yet filling meal.

Tarte aux Épinards et Feta

This spinach and feta tart is a savory French pastry dish that works well for lunch.

Flaky pastry, creamy feta, and tender spinach create a delicious, wholesome combination.

Ingredients:

• 1 sheet puff pastry
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 eggs
• 1/2 cup heavy cream
• Salt, pepper, and a pinch of nutmeg

Instructions:

1. Preheat oven to 375°F (190°C). Line a tart pan with puff pastry and trim edges.
2. Sauté spinach in a dry skillet for 2–3 minutes until wilted. Let cool slightly.
3. In a bowl, whisk eggs, cream, salt, pepper, and nutmeg. Stir in spinach and feta.
4. Pour mixture into pastry shell and bake for 30–35 minutes until golden and set.

Tarte aux Épinards et Feta is a versatile French lunch option that can be enjoyed warm or cold.

Its combination of creamy filling and flaky crust is irresistible.

Croque Madame

A variation of the classic Croque Monsieur, Croque Madame adds a fried egg on top for an extra layer of richness.

It’s perfect for a hearty French lunch with a touch of indulgence.

Ingredients:

• 8 slices white or sourdough bread
• 4 slices ham
• 4 slices Gruyère cheese
• 2 tablespoons butter
• 4 eggs
• Béchamel sauce (2 tbsp butter, 2 tbsp flour, 1 cup milk, pinch of nutmeg, salt, and pepper)

Instructions:

1. Prepare béchamel sauce: Melt butter, whisk in flour, gradually add milk, season with nutmeg, salt, and pepper.
2. Assemble sandwiches with bread, ham, cheese, and top with béchamel sauce. Bake at 375°F (190°C) for 15–20 minutes until golden.
3. Fry eggs sunny-side up and place one on top of each sandwich before serving.

Croque Madame is an elevated French lunch classic, combining crispy bread, savory ham, creamy sauce, and a perfectly runny egg for indulgent flavors.

Poulet Basquaise

Poulet Basquaise is a flavorful French chicken stew with bell peppers, tomatoes, and aromatic spices from the Basque region.

It’s colorful, comforting, and ideal for a lunchtime meal.

Ingredients:

• 4 chicken thighs
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cups diced tomatoes
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet. Brown chicken on all sides, remove and set aside.
2. Sauté onion and garlic until soft, add bell peppers and cook 5 minutes.
3. Add tomatoes, smoked paprika, salt, and pepper. Return chicken, cover, and simmer 25–30 minutes until cooked.
4. Garnish with fresh parsley and serve warm with rice or bread.

Poulet Basquaise is a bright, aromatic French lunch dish full of bold flavors and colorful vegetables.

It’s both comforting and visually appealing.

Quiche au Saumon et Épinards

A salmon and spinach quiche is a rich, satisfying French lunch option.

Flaky crust, creamy custard, tender spinach, and delicate salmon make a perfect combination.

Ingredients:

• 1 pre-made pie crust
• 1 cup cooked salmon, flaked
• 1 cup fresh spinach, sautéed
• 3 eggs
• 1 cup heavy cream
• Salt, pepper, and dill to taste

Instructions:

1. Preheat oven to 375°F (190°C) and pre-bake the crust for 10 minutes.
2. Spread flaked salmon and sautéed spinach over the crust.
3. Whisk eggs, cream, salt, pepper, and dill; pour over salmon and spinach.
4. Bake 30–35 minutes until golden and set. Let cool slightly before serving.

Quiche au Saumon et Épinards is an elegant French lunch option that combines delicate flavors with a creamy, satisfying texture.

Perfect with a side salad.

Salade Niçoise au Thon

A protein-packed variation of the classic Niçoise salad, featuring fresh tuna, vegetables, and hard-boiled eggs.

It’s light, nutritious, and visually stunning.

Ingredients:

• 4 cups mixed greens
• 2 hard-boiled eggs, halved
• 1 can tuna in olive oil, drained
• 1 cup green beans, blanched
• 2 medium tomatoes, sliced
• 1/2 cup black olives
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper

Instructions:

1. Arrange greens on a platter. Layer with green beans, tomatoes, olives, tuna, and eggs.
2. Whisk olive oil, vinegar, salt, and pepper. Drizzle over salad.
3. Toss gently before serving to combine flavors.

Salade Niçoise au Thon is a refreshing, colorful French lunch.

Its combination of protein, fresh vegetables, and tangy dressing makes it both satisfying and light.

Pâté en Croûte

Pâté en Croûte is a traditional French meat pie encased in a buttery pastry. It’s rich, flavorful, and perfect for a refined lunch or picnic.

Ingredients:

• 1 sheet puff pastry
• 1/2 lb ground pork
• 1/2 lb ground veal or chicken
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 egg, beaten (for egg wash)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix ground meats, onion, garlic, salt, pepper, and thyme until combined.
3. Roll out puff pastry and place half in a loaf pan or tart pan. Fill with meat mixture, leaving space at the edges. Cover with remaining pastry and seal edges. Brush with beaten egg.
4. Bake for 45–50 minutes until golden and cooked through. Let rest before slicing.

Pâté en Croûte is an elegant French lunch dish. Its crisp pastry and savory meat filling make it a luxurious yet approachable meal.

Omelette aux Fines Herbes

A classic French omelette flavored with fresh herbs is a simple, delicate lunch.

Soft, creamy eggs with parsley, chives, and tarragon highlight French finesse in cooking.

Ingredients:

• 3 large eggs
• 1 tablespoon butter
• 1 tablespoon milk or cream
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon chives, chopped
• 1 teaspoon tarragon, chopped
• Salt and pepper, to taste

Instructions:

1. Beat eggs with milk, salt, and pepper until smooth. Stir in chopped herbs.
2. Heat butter in a nonstick skillet over medium-low heat. Pour in egg mixture and cook gently, stirring lightly with a spatula.
3. When eggs are mostly set but still soft, fold the omelette in thirds and slide onto a plate. Serve immediately.

Omelette aux Fines Herbes is a quintessential French lunch: light, fresh, and elegant.

It showcases the simplicity and flavor that French cuisine is celebrated for.