My 3 French Accompaniments to Go With The Mains

Today, I invite you to step into the charm of a French countryside table as I share three versatile French accompaniments. These accompaniments are more than mere sidekicks to your main dish; they stand on their own, infused with the soul of a sauce, elevating steaks, fish fillets, or braised meats with just a few simple steps. Inspired by classic French cuisine, these dishes are easy to prepare yet capable of making you exclaim, “The taste of happiness can be so effortless!” Ready to get started? Let’s unlock the secrets of French culinary delight together!

The Difference Between Side Dish and Accompaniment

In the culinary world, side dishes fall into two categories: Side Dish and Accompaniment. A Side Dish, such as mashed potatoes or roasted broccoli, is straightforward but often requires an additional sauce to enhance its flavour and complement the main dish. For instance, a scoop of creamy mashed potatoes, while delicious, feels incomplete without a sauce to tie it to the main course. An Accompaniment, however, is a complete flavour package, seamlessly blending the side dish with its sauce to fulfil all the palate’s desires in one go. Simply pair it with a main dish, and your plate bursts with rich, layered flavours, saving both time and effort. The three French accompaniments I’m sharing today are perfect examples of Accompaniments, versatile enough to pair with fish, meat, or everyday white meats, bringing the romantic essence of a French countryside to your table.

A Side Dish, such as mashed potatoes or roasted broccoli, is straightforward but often requires an additional sauce to enhance its flavour and complement the main dish.

French Balsamic Lentils: The Rich Charm of Tiny Green Gems

The first accompaniment is French Balsamic Lentils, made with France’s distinctive French Lentils, also known as Puy Lentils. These small, flat lentils, resembling springtime buds, hail from the volcanic soils of central France, carrying a unique mineral aroma. Their standout feature is their ability to retain their shape even after prolonged cooking, unlike other lentils that easily turn mushy. The preparation is straightforward: boil the lentils for 15 to 20 minutes while prepping other ingredients—dice an onion, mince garlic, slice mushrooms, and cube Spanish chorizo sausage to add a smoky, spicy depth. In a pan, heat a touch of olive oil to render the chorizo’s fat, then add the onion, garlic, and mushrooms, sautéing until soft. The magic touch comes with a small glass of red wine, reduced by half, followed by beef stock and the cooked lentils, sprinkled with rosemary, and simmered for 15 minutes until the sauce thickens. Finish with a splash of aged balsamic vinegar and a pat of butter, blending tangy sweetness with rich depth to elevate the dish’s complexity. Paired with confit duck, steak, or grilled fish, the balsamic’s bold aroma and the lentils’ satisfying bite will set your taste buds dancing.

Paired with confit duck, steak, or grilled fish, the balsamic’s bold aroma and the lentils’ satisfying bite will set your taste buds dancing.

Ratatouille: A Symphony of Provençal Vegetables

The second accompaniment is Ratatouille, a dish that may evoke the artfully arranged vegetable mosaic from Ratatouille the movie. Yet, traditional Provençal Ratatouille is far simpler, a rustic French farmstead classic. Dice vegetables and simmer them in a pot to unleash the sweet, sun-kissed flavours of southern France. Eggplant takes center stage: dice it, sprinkle with salt, and let it sit for 10 minutes to draw out bitterness and excess moisture, then sauté in ample olive oil to prevent oxidation and darkening. Add diced onions, yellow bell peppers, and zucchini, cooking until soft, then incorporate tomato puree and a touch of tomato paste for a robust tomato flavour. Sprinkle in a bunch of thyme and simmer on low heat for 15 to 20 minutes, allowing the vegetables’ sweetness to meld with the tomato’s subtle acidity. If you have fresh basil, add a handful at the end for an aromatic boost (I once forgot basil and used parsley, which worked beautifully!). This stew pairs wonderfully with braised lamb shank or any red meat, with the tomato’s tangy sweetness balancing the meat’s richness, transforming simple ingredients into a feast for the senses, as if dining in the fields of Provence.

transforming simple ingredients into a feast for the senses, as if dining in the fields of Provence.

Creamy Potatoes: The Warm, Velvety Embrace of the Countryside

The final accompaniment is French Creamy Potatoes, a dish that’s rich and velvety, perfect for pairing with white meats like chicken or fish, delivering the comforting warmth of French country cooking. The method is simple: dice an onion, quarter mushrooms, peel and dice potatoes, and cube bacon for a salty, savoury kick. In a pan, melt a bit of butter over medium heat to crisp the bacon, then add onions and mushrooms, sautéing until soft. Add the potatoes and a splash of white wine to deglaze the pan, releasing all the fragrant bits. Once the wine reduces by half, add chicken stock and heavy cream, simmering gently for 15 to 20 minutes until the sauce thickens and the potatoes melt in your mouth. Finish with chopped parsley, salt, and black pepper, enveloping your senses with creamy richness. Paired with pan-seared cod, the fish’s delicate freshness harmonises with the potatoes’ lush flavour, each bite a warm embrace from the French countryside, simple yet profoundly satisfying.

each bite a warm embrace from the French countryside, simple yet profoundly satisfying

French Balsamic Lentils, Ratatouille, and French Creamy Potatoes—each of these accompaniments carries its own unique soul, yet they share a common thread: transforming the simplest ingredients into extraordinary moments of happiness. They are more than side dishes; they are vessels for stories shared over meals with family and friends. Whether you’re a busy novice or a seasoned home cook, these accompaniments effortlessly enhance your main dish, saving time while delivering exquisite flavour.

Watch the video below now! Scroll down for a detailed written recipe and instructions.

Ingredients

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Balsamic Braised Lentils (per serving):

Chorizo	⅓ each(50g)
Onion	½ each(50g)
Mushroom	4 each (50g)
Garlic	1 clove
French Lentils	50g
Rosemary	1 sprig
Red Wine	50ml
Beef/Chicken Stock	150ml
Aged Balsamic Vinegar	1 tbsp
Salt	to taste
Butter	10g

Ratatouille (per serving):

Small Onion	½ each(50g)
Zucchini	½ each(100g)
Yellow Capsicum	½ each(80g)
Eggplant	½ each(100g)
Tomato	1 each(150g)
Tomato Paste	½ tbsp
Thyme	2 sprigs
Basil	1 sprig
Salt	to taste
Black Pepper	to taste

Creamy Braised Potatoes (per serving):

Butter	10g
Bacon	40g
Small Onion	½ each(50g)
Mushroom	5 each (80g)
Potato	½ each(100g)
White Wine	50ml
chicken Stock	100ml
Thickened Cream	50ml
Parsley	1 sprig
Black Pepper	to taste
Salt	to taste

Steps

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Balsamic Braised Lentils：

1.

Dice the chorizo; finely chop the onion and garlic; slice the mushrooms; finely chop the rosemary.

2.

Bring a pot of water to a boil, then cook the lentils for 15–20 minutes.

3.

In a separate pan, heat the chorizo to render out the fat.

4.

Add onion, garlic, mushrooms, and rosemary, and sauté until softened.

5.

Pour in the red wine and reduce it by half. Then add the stock and cooked lentils, simmering until the sauce thickens.  

6.

Finish with balsamic vinegar, salt, and butter. Mix well and serve. This dish pairs especially well with duck confit or steak.

Ratatouille：

1.

Dice the eggplant and sprinkle with a little salt to prevent oxidation; peel and grate the tomato; finely chop the onion; dice the capsicum and zucchini.

2.

Heat a pan over medium-low heat with oil and cook the eggplant until soft. Remove and set aside.

3.

In the same pan, sauté the onion until soft, then add the capsicum and zucchini. Cook until softened.

4.

Return the eggplant to the pan. Stir in the grated tomato, tomato paste, and thyme. Turn to low heat and simmer for 15–20 minutes.

5.

Once most of the liquid has evaporated, turn off the heat and stir in salt, black pepper, and basil. Mix well and serve. This Provençal ratatouille pairs beautifully with fish or meat.

Creamy Braised Potatoes：

1.

Finely chop the onion; quarter the mushrooms; dice the potatoes and bacon; chop the parsley.

2.

Heat a pan over medium-low heat, add butter, and render out the fat from the bacon.

3.

Add the onion and cook until soft, then add the mushrooms and potatoes. Sauté until softened.

4.

Deglaze the pan with white wine, then add chicken stock and cream. Bring to a boil, then reduce to a simmer. Cook until the sauce is thick and rich.

5.

Once reduced, stir in parsley, salt, and black pepper. Mix well and serve. This creamy potato braise is an excellent match with fish fillet!