23 Of Julia Child's Most Renowned Dishes

Julia Child made French cooking feel fearless, joyful, and totally doable at home. These iconic dishes capture her spirit, from hearty stews to elegant desserts that wow at any table.

As you read, you will find tips and flavors that make you want to roll up your sleeves and cook tonight. Let this list inspire your next unforgettable meal.

1. Boeuf Bourguignon

Boeuf Bourguignon is comfort in a pot, and it is the dish that made Julia a household name. Beef simmers slowly in red wine until meltingly tender, surrounded by mushrooms, pearl onions, and smoky bacon.

Aromatic herbs weave through a glossy sauce that begs for bread.

You get layers of flavor that feel both rustic and refined, perfect for Sunday suppers. Serve it with buttered potatoes or noodles to soak up every drop.

With patience and good wine, you will taste why this stew became legendary.

2. Coq au Vin

Coq au Vin tastes like a warm hug after a long day. Chicken braises in red wine with mushrooms, onions, and bacon, turning the sauce silky and deeply savory.

The meat becomes tender enough to fall from the bone with a nudge.

You can prepare it ahead, letting flavors mingle overnight for extra magic. Spoon it over mashed potatoes or buttered noodles.

Keep a baguette ready, because you will want to swipe the last streaks of sauce from your plate.

3. Duck à l’Orange

Duck à l’Orange brings drama and balance to the table. The duck roasts until the skin crackles, while the interior stays juicy and rich.

A bright orange sauce cuts through the fat with tangy sweetness, making every bite feel luxurious.

This is a special occasion dish that still feels playful. Serve with simple greens or potatoes so the duck stays the star.

When you pour that shimmering sauce, everyone will lean in for the first slice.

4. Poulet Rôti

Poulet Rôti proves how far simple ingredients can go. Butter, herbs, salt, and good technique create shatteringly crisp skin and juicy meat.

The pan juices become an instant sauce, rich with roasted chicken flavor.

You learn timing and confidence from this bird. Toss vegetables under the rack to baste in drippings while the chicken roasts.

Carve at the table to celebrate the simplicity, and watch how quickly those drumsticks disappear.

5. Ratatouille

Ratatouille tastes like sunshine in a bowl. Eggplant, zucchini, peppers, and tomatoes soften together with garlic and herbs, creating a silky, aromatic stew.

It is humble, colorful, and endlessly versatile.

Serve warm with crusty bread, spoon over polenta, or chill and enjoy as a bright side. The flavors deepen overnight, so leftovers are a gift.

Make it when summer vegetables are at their peak, and you will understand why it is beloved.

6. Soupe à l’Oignon (French Onion Soup)

French Onion Soup is pure bistro comfort, the kind that warms you to your fingertips. Onions caramelize slowly until sweet and bronzed, then simmer in rich beef stock splashed with wine.

A raft of baguette and melted Gruyère forms a bubbly, golden cap.

It is dramatic when it arrives at the table, steaming and fragrant. You will break through the crust and taste hours of patience.

Serve with a simple salad and call it dinner.

7. Chateaubriand

Chateaubriand is a showstopper meant for two. A thick center cut of tenderloin sears, then roasts to a rosy medium rare, tender enough to cut with a butter knife.

Béarnaise brings tarragon richness and a lemony lift.

It is luxurious without feeling fussy. Rest the meat well, slice thick, and spoon over that velvety sauce.

When you want to celebrate without distraction, this is the steak that delivers.

8. Lobster Newberg

Lobster Newberg is indulgence on a spoon. Tender lobster bathes in a silky brandy and sherry cream sauce, enriched with egg yolks for a luxurious finish.

The flavors are bold yet elegant, perfect for a celebratory starter.

Serve with toast points or puff pastry shells to capture every drop. You can prepare the sauce carefully so it stays smooth and satiny.

One bite, and you will understand its old school charm.

9. Quiche Lorraine

Quiche Lorraine is comfort baked into a buttery shell. Crisp bacon, cream, and eggs create a custard that sets just tender, with a gentle wobble in the center.

A flaky crust carries everything with rich, toasty flavor.

It works warm or room temperature, for brunch, lunch, or midnight snack. Pair with greens dressed lightly in vinaigrette.

Once you master the crust, this becomes a recipe you will reach for often.

10. Salmon en Papillote

Salmon en Papillote feels like opening a gift at the table. The parchment traps steam, gently cooking salmon with herbs, butter, and slender vegetables.

When you tear it open, aromas of citrus and dill rush out.

This technique keeps the fish moist and the cleanup minimal. It is weeknight friendly yet impressive for guests.

Serve straight in the packet so everyone enjoys the aromatic reveal.

11. Tarte Tatin

Tarte Tatin delivers drama with a simple flip. Apples caramelize deeply in butter and sugar, then bake beneath a flaky crust.

Turn it out and you get glossy fruit, tender and aromatic, with edges just shy of bitter.

The contrast keeps each bite exciting. Serve slightly warm with crème fraîche to balance the sweetness.

If you love caramel and apples, this is your showpiece dessert.

12. Crêpes Suzette

Crêpes Suzette brings tableside theater. Paper thin crepes soak in an orange butter sauce, then meet a quick flambé with orange liqueur.

The flames vanish, leaving gloss and perfume that cling to every fold.

It feels fancy but cooks fast once you have crepes ready. Serve immediately while the sauce shines and the edges are delicate.

Guests will cheer when you light the pan.

13. Mousse au Chocolat

Mousse au Chocolat is the dessert that whispers come closer. Deep chocolate flavor, airy texture, and a delicate set make each spoonful float.

A hint of coffee or brandy can deepen the taste without stealing the spotlight.

Chill it until cool and satiny, then garnish with whipped cream or flakes of chocolate. You will want to lick the spoon.

It is elegant enough for company, easy enough for Tuesday night cravings.

14. Pâté Chinois (French-Canadian Shepherd’s Pie)

Pâté Chinois delivers cozy nostalgia with a French twist. It layers seasoned ground beef, sweet corn, and creamy mashed potatoes into a simple, satisfying bake.

The top browns nicely, giving you buttery edges and a soft interior.

You can season the meat boldly and keep the mash fluffy. It is weeknight friendly and a crowd pleaser.

Serve with a crisp salad or pickles for contrast, and you are set.

15. Tournedos Rossini

Tournedos Rossini is unapologetically lavish. A medallion of tenderloin sits on toasted brioche, crowned with seared foie gras and sometimes shaved truffle.

A rich sauce, often Madeira based, ties every luxurious element together.

This is the dish for when you want to stun without apology. Cook the steak precisely, keep the foie gras seared briefly, and serve immediately.

Each bite feels like a standing ovation.

16. Pâté de Campagne

Pâté de Campagne tastes like the French countryside. Pork, veal, and liver mix with herbs and spices, then bake gently for a sliceable terrine.

It is rustic, savory, and perfect with mustard and cornichons.

Serve at room temperature with crusty bread or toast. It keeps well, making it great for picnics or make ahead spreads.

You will love how it anchors a simple lunch plate.

17. Clafoutis

Clafoutis is a charming, unfussy dessert. A simple batter bakes into a tender custard around juicy fruit, traditionally cherries.

It comes out slightly puffed, then settles into a creamy, comforting slice.

Dust with powdered sugar and serve warm or room temperature. It is great for brunch when you want sweet without fuss.

You will appreciate how quickly it goes from mixing bowl to table.

18. Baked Alaska

Baked Alaska is dessert as spectacle. A core of ice cream sits on sponge cake, encased in meringue that toasts beautifully under high heat.

Sometimes it is flambéed, earning gasps as flames lick the swirls.

Everything hinges on timing and temperature control. Freeze hard, work quickly, and toast just until golden.

Slice at the table for the big reveal, and enjoy the hot cold contrast.

19. Moules Marinières

Moules Marinières brings the ocean to your kitchen. Mussels steam open in a garlicky white wine broth with shallots, butter, and parsley.

The broth tastes clean, briny, and irresistible with bread.

It cooks in minutes, making it ideal for a quick, elegant dinner. Serve with fries for the full bistro experience.

You will want extra napkins and a big bowl for shells.

20. Galette des Rois

Galette des Rois turns January into a party. Flaky puff pastry hides a layer of almond frangipane, rich and aromatic.

One slice usually holds a tiny charm, so someone wears the paper crown.

It is crisp, nutty, and perfect with coffee. Cut clean slices to show off the layers.

Whether or not you find the fève, you will feel like royalty for a moment.

21. Oysters Rockefeller

Oysters Rockefeller delivers richness and sparkle. Briny oysters snuggle under a buttery blanket of spinach, herbs, and breadcrumbs, then bake until sizzling.

The topping turns crisp while the oysters stay tender.

Serve hot with lemon and a cold glass of something bubbly. A little hot sauce never hurts.

If you want a showy appetizer that feels classic, this is your move.