The Best French Recipes from Food & Wine Classic in Aspen Chefs

Indulge in bouillabaisse, souffle, ratatouille, and so much more from some of the world's loftiest chefs.

Food lovers from around the world flock to The Food & Wine Classic in Aspen each year to sip, savor, and indulge in demos and dishes from some pretty incredible chefs. And somehow — maybe it's the fresh mountain air, or just the sheer concentration of culinary talent — everything picks up a little bit of a French accent. Whether you're a festival veteran, a newbie. or just enjoying from afar, you're sure to enjoy 10 of our favorite Francophile recipes from Classic chefs past and present.

1. Hugh Acheson's Slow-Grilled Rack of Lamb with Mustard and Herbs

Slow-Grilled Rack of Lamb with Mustard and Herbs

The herbs and seasonings at play in this lamb recipe let the meat really shine.

"The one bad thing to do with lamb is a fast roast: It leaves the interior pretty much raw and the exterior charred," explains Hugh Acheson. Quickly searing the racks and then grilling them over low heat makes the lamb perfectly browned outside and pink within. The caramelized onion jam that Acheson serves with the juicy meat is also terrific with all other meats, and even salmon.

2. Thomas Keller's Smoked Salmon Crisps

Clayton Miller

Thomas Keller's salmon cornets (tuiles shaped into tiny cones and topped with crème fraîche and fresh salmon) are a famous kickoff to his luxe and whimsical meals. The original recipe appears in The French Laundry Cookbook. Shaping the tuiles into cones is tricky and involves working very quickly with a cornet mold. Instead, leave the tuiles flat, like crackers. Top them with store-bought smoked salmon and crème fraîche.

3. Suzanne Goin's Brioche with Prosciutto, Gruyère and Egg

Brioche with Prosciutto, Gruyère and Egg

4. Andrew Zimmern's Roast Chicken with Ratatouille

Roast Chicken with Ratatouille
© Stephanie Meyer

Don't wait for August to make Andrew Zimmern's ratatouille, paired with roast chicken pieces, it's a classic combination that works equally well with turkey quarters on the grill. Use the same marinade, but roast using indirect heat over wood coal for about 80 to 90 minutes for dark quarters, and 70 minutes for turkey breast.

5. Kristen Kish's Brown Butter Pistachio Financiers


Top Chef winner Kristen Kish adds ground pistachios and nutty brown butter to her adorable little cakes, based on a classic French petit four.

Here's to a fantastic 2019 Food & Wine Classic in Aspen — make sure to tag us @foodandwine in your Instagram photos for a chance to be featured on our Instagram. We'll see you in Aspen!

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