This French 5 course meal is a classic, elegant progression of dishes that showcases the range of French cuisine, from a light appetizer to a rich dessert. It is designed to be prepared by a home cook with a bit of planning, and each course builds on the last to create a harmonious and satisfying dining experience. The menu features a composed salad, a creamy soup, a delicate fish course, a hearty meat main, and a classic chocolate dessert, offering a balance of flavors and textures.
Ingredients
Course 1: Salade Lyonnaise
- 4 cups (120 g) frisée lettuce, torn into bite-sized pieces
- 4 slices (120 g) thick-cut bacon, cut into lardons
- 4 large eggs
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp Dijon mustard
- 1/4 cup (60 ml) extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Course 2: French Onion Soup
- 4 large yellow onions (about 2 lb / 900 g), thinly sliced
- 3 tbsp (42 g) unsalted butter
- 1 tbsp olive oil
- 1 tsp sugar
- 1/2 cup (120 ml) dry white wine
- 6 cups (1.4 L) beef broth
- 1 bay leaf
- 1 tsp fresh thyme leaves
- 1 baguette, sliced into 1-inch (2.5 cm) rounds
- 1 1/2 cups (150 g) grated Gruyère cheese
- Salt and black pepper, to taste
Course 3: Sole Meunière
- 6 sole fillets (about 6 oz / 170 g each)
- 1/2 cup (60 g) all-purpose flour, for dredging
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 tbsp (56 g) unsalted butter, divided
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp chopped fresh parsley
Course 4: Coq au Vin
- 6 bone-in, skin-on chicken thighs (about 2.5 lb / 1.1 kg)
- 2 cups (240 ml) red wine (Burgundy or Pinot Noir)
- 2 cups (480 ml) chicken broth
- 2 tbsp (30 ml) brandy (optional)
- 4 oz (115 g) bacon, diced
- 8 oz (225 g) cremini mushrooms, quartered
- 2 carrots, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 bouquet garni (thyme, parsley, bay leaf tied with string)
- 2 tbsp (28 g) butter, softened
- 2 tbsp all-purpose flour
- Salt and black pepper, to taste
Course 5: Chocolate Soufflé
- 4 oz (115 g) dark chocolate (70% cacao), chopped
- 1/2 cup (115 g) unsalted butter, plus extra for ramekins
- 4 large eggs, separated
- 1/2 cup (100 g) granulated sugar, divided
- 1/4 tsp cream of tartar
- 1/4 cup (30 g) powdered sugar, for dusting (optional)
Instructions
Course 1: Salade Lyonnaise
- Place the frisée in a large bowl. In a skillet over medium heat, cook the bacon lardons until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels.
- Bring a small pot of water to a gentle simmer. Carefully lower the eggs into the water and cook for 6 minutes for soft-boiled. Remove and cool under cold water, then peel and set aside.
- In a small bowl, whisk the red wine vinegar, Dijon mustard, olive oil, salt, and pepper to make the vinaigrette.
- Toss the frisée with the warm bacon and vinaigrette. Divide among 6 plates. Cut each egg in half and place on top. Serve immediately.
Course 2: French Onion Soup
- In a large heavy pot, melt the butter and olive oil over medium heat. Add the onions and sugar, and cook, stirring occasionally, until deeply caramelized, about 40 minutes. Do not rush this step; the color gives flavor.
- Add the white wine and scrape up any browned bits. Cook until the wine has reduced by half, about 5 minutes.
- Add the beef broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes. Season with salt and pepper. Remove the bay leaf.
- Preheat the broiler. Ladle the soup into oven-safe bowls. Place a baguette slice on top and sprinkle generously with Gruyère. Broil until the cheese is bubbly and golden, about 3 minutes. Serve hot.
Course 3: Sole Meunière
- Pat the sole fillets dry with paper towels. Mix the flour, salt, and pepper on a plate. Dredge each fillet in the flour, shaking off excess.
- In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Cook the fillets in batches, about 2 minutes per side, until golden and the fish flakes easily with a fork. The internal temperature should reach 145°F (63°C) as measured with a food thermometer, which is the USDA FSIS safe minimum for fish. Transfer to a warm plate.
- Wipe the skillet clean. Add the remaining 2 tablespoons butter and cook over medium heat until it turns a light brown, about 2 minutes. Remove from heat and stir in the lemon juice and parsley.
- Pour the butter sauce over the fish and serve immediately.
Course 4: Coq au Vin
- In a large bowl, combine the chicken thighs and red wine. Cover and refrigerate for at least 2 hours or up to overnight.
- Remove the chicken from the wine, reserving the wine. Pat the chicken dry and season with salt and pepper.
- In a large Dutch oven over medium heat, cook the bacon until crisp. Remove with a slotted spoon. Brown the chicken in the bacon fat, in batches, until golden on all sides, about 8 minutes per batch. Remove and set aside.
- Add the mushrooms, carrots, and onion to the pot. Cook until softened, about 8 minutes. Add the garlic and tomato paste and cook for 1 minute.
- Return the chicken and bacon to the pot. Add the reserved wine, chicken broth, brandy (if using), and bouquet garni. Bring to a boil, then reduce heat to low, cover, and simmer gently for 45 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C) as measured with a food thermometer, which is the USDA FSIS safe minimum for poultry.
- Remove the chicken to a platter. Discard the bouquet garni. In a small bowl, mix the softened butter and flour into a paste. Whisk this into the simmering sauce to thicken. Cook for 5 minutes. Season to taste and pour over the chicken.
Course 5: Chocolate Soufflé
- Preheat the oven to 375°F (190°C). Butter six 8-oz (240 ml) ramekins and dust with sugar.
- In a heatproof bowl over simmering water, melt the chocolate and butter together. Stir until smooth and remove from heat. Let cool slightly.
- In a large bowl, beat the egg yolks with 1/4 cup (50 g) of the sugar until pale and thick. Stir in the chocolate mixture.
- In a separate clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup (50 g) sugar and beat until stiff, glossy peaks form.
- Fold one-third of the egg whites into the chocolate mixture to lighten it, then gently fold in the rest until no streaks remain.
- Divide the mixture among the ramekins. Bake for 18–20 minutes, until risen and the tops are just set but the centers are still slightly soft. Dust with powdered sugar and serve immediately.
Tips
- Caramelize onions slowly: For the soup, low and slow is key. Don’t turn the heat up to speed up the process; you’ll get burnt, bitter onions instead of sweet, golden ones.
- Fish substitution: If sole is unavailable or expensive, use flounder, tilapia, or any thin white fish fillet. The cooking time will be similar.
- Soufflé timing: The soufflé must go into the oven immediately after mixing. Have the ramekins prepared and the oven preheated before you start beating the egg whites.
- Chicken marinating: The wine marinade is essential for flavor. If you’re short on time, a minimum of 1 hour will still improve the taste, but 2 hours or overnight is best.
Serving Suggestions
Serve the Salade Lyonnaise as a refreshing start. The French Onion Soup is rich, so offer a light red wine like a Beaujolais. The Sole Meunière pairs well with steamed new potatoes and a crisp white wine like a Sancerre. For the Coq au Vin, a full-bodied Burgundy complements the sauce. Finish the meal with the chocolate soufflé and perhaps a small glass of dessert wine or coffee. Each course should be served on its own plate, with the table cleared between courses.
Variations
- Vegetarian: Replace the bacon in the salad with sautéed mushrooms. Use vegetable broth in the soup and skip the chicken in the coq au vin, adding more mushrooms and root vegetables.
- Different fish: Instead of sole, try trout or salmon fillets for the meunière. Adjust cooking time as needed.
- Chicken options: Use a whole chicken cut into pieces instead of thighs. Adjust cooking time to ensure all pieces reach 165°F (74°C).
- Dessert twist: Add a teaspoon of orange zest or a pinch of espresso powder to the soufflé batter for extra flavor.
Storage and Reheating
Salade Lyonnaise: Best fresh. If you have leftover salad, store the vinaigrette separately and toss just before serving. Refrigerate for up to 1 day.
French Onion Soup: Refrigerate the soup (without the bread and cheese) for up to 3 days. Reheat on the stovetop and then broil with bread and cheese as directed.
Sole Meunière: Refrigerate leftovers for up to 2 days. Reheat gently in a skillet over low heat with a bit of butter to avoid drying out.
Coq au Vin: This dish tastes even better the next day. Refrigerate for up to 3 days. Reheat on the stovetop over medium-low heat until the chicken reaches 165°F (74°C).
Chocolate Soufflé: Soufflés are best eaten immediately. They will fall quickly. You can prepare the batter up to 2 hours ahead and keep it in the refrigerator, but you’ll need to add a few minutes to the baking time.
Frequently Asked Questions
Can I make the coq au vin without wine? Yes, you can substitute an equal amount of extra chicken broth with a splash of red wine vinegar for acidity. The flavor will be less complex but still good.
How do I know when caramelized onions are done? They should be a deep golden brown, soft, and sweet. This takes about 40 minutes. Don’t rush it; the color is flavor.
Can I use frozen fish for the meunière? Yes, thaw it completely in the refrigerator overnight and pat it very dry before dredging. Ensure it reaches 145°F (63°C).
My soufflé didn’t rise. What went wrong? The most common issues are that the egg whites were over-beaten, the batter sat too long before baking, or the oven door was opened during baking. Make sure to fold gently and bake immediately.
Can I prepare the French onion soup ahead of time? Absolutely. Prepare the soup through step 3, cool, and refrigerate for up to 3 days. Reheat and finish with the bread and cheese when ready to serve.
What if I don’t have ramekins? You can use any oven-safe individual baking dish or even a large baking dish for the soufflé, but adjust the baking time—a larger dish will need a few extra minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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