Bonjour Reader,

I’m writing this from Nice, where I’ve spent the last few days eating my way through the city. Every trip, I have to visit the Cours Saleya market and get some absolute classics, like the chickpea pancake socca, and of course salade niçoise (no cooked vegetables, as any local will firmly remind you).

On the road, I tend to live on the simple things. A good French carrot salad from a market vendor is my go-to when I need something quick. It’s simple and light, the kind of thing you can eat on the run. But the dinners are another story entirely.

I’ve been here for two weeks now, and every dinner has reminded me of the same thing… French meals are not about the individual dishes. They are about the sequence. The build. The unhurried nature of a table that expects you to linger.

I wanted to bring that feeling back to you before I fly home. So here is a three-course French dinner menu you can cook this weekend, built from recipes I’ve been thinking about on this trip.

The Menu

​First Course: Salade Niçoise With Smashed Potatoes and Fried Capers​

Nice-style, which means composed and considered, not tossed. This version with smashed potatoes and fried capers has the crunch and brininess that makes the dish feel like the South of France actually tastes. I’ve eaten various versions this week and I am not remotely tired of it.

​Main Course: Poached Yolk Stuffed Ravioli​

This is the one to build the evening around. When you cut into it and the yolk runs, the whole table pays attention. It looks like a restaurant dish and rewards the effort you put in. Uncork a good bottle of Burgundy to keep you company.

​Dessert: Cardamom Vanilla Coffee Crème Brûlée​

Or, if you’d rather do something hand-held and a little nostalgic, the madeleines from Cook’s Atelier are a lovely alternative. Both are great. The crème brûlée is the showpiece. The madeleines are what you make when you want the kitchen to smell like a patisserie for an hour.

How to Pace It

French home cooking is not frantic. The secret is deciding early what needs your attention and when, so that by the time guests arrive you're holding a glass of wine and actually enjoying the evening.

Assemble the crème brûlées in the morning and let them chill all day. Prep and compose the niçoise components in the afternoon, holding the assembly until just before you sit down.

The ravioli is your main event and deserves your full presence. Set aside a relaxed stretch of the late afternoon for it, pour yourself something good, and enjoy the process. It is genuinely more meditative than stressful, and that’s the point.

If this meal makes you want to see France for yourself, we’re here to help you plan a trip that eats like this every night. Click here to start planning your France vacation.​