Have recipes with ties to France? Please share!

Yes, and it's a favorite! https://food52.com/recipes/25107-magical-french-potato-cake

It's not on Food52, but this is an amazing quiche. I had wonderful quiche in France, and found this great recipe after getting back. It's Melissa Clark's recipe.

https://cooking.nytimes.com/recipes/1014121-bacon-cheddar-quiche

Petits pois a la francaise...here in Queen Sashy's riff on MFK Fisher
https://food52.com/recipes/18977-petits-pois-a-la-francaise-redux#comments

So many of the dishes I cook by heart are French or French-ish, particularly ones from my mother - her Navarin d'Agneau, chocolate mousse, potato leek soup, terrines, duck, so many others. However, so far I'm pretty lazy about writing recipes down in a way that anyone else could follow. Got to get on that!

I do have a couple of recipes posted here with French DNA - my mother's Mussels, which she served at countless summer dinner parties: https://food52.com/recipes/25417-joanie-s-moules-ravigote As kids, we teased her mercilessly for calling them 'moules,' which we somehow found hilarious (the name of another delicious French mussel soup she made, Billi Bi, was also the source of much hilarity. I guess we were easily amused.) Another French recipe I posted here is a Thanksgiving twist on a classic Creme Caramel: https://food52.com/recipes/14972-pumpkin-flan

Ok well I only have one:
https://food52.com/recipes/17741-texas-tartine

But it's good!

What I like about French cooking are all of those dishes that are contrary to the fussy reputation of French cuisine, and highlight its simplicity above anything else. French pastries like a simple pound cake (https://food52.com/recipes/36843-quatre-quart-french-pound-cake) or choux (https://food52.com/recipes/67038-pate-a-choux)....or things that are simple but difficult technically (https://food52.com/recipes/67036-inverted-puff-pastry)....open a world to dozens of dishes. French pastry (and many other aspects of French cuisine) often works on a foundation of base recipes that are then built upon with either other base recipes or fresh ingredients to make something delicious and impressive. What often frustrates me about modern baking is that if people want to make something elaborate, they feel they have to find a recipe for that EXACT product instead of trying to figure out what it's made of and build it from the foundation. We've been convinced that we need thousands of recipes instead of a solid base of technique...and that's what I feel French cooking/baking is built on.

Since I've never been to France and I'm not French through ancestry (to my knowledge), all of my French pastry recipes/experiences come from chefs I've worked with over the years and admire greatly. One in particular was this hard drinking, hard living, tall Belgian boulangere who showed me that you don't need a mixer, chemical leavening, fancy equipment, etc. to make incredible French pastry. Everything he taught me could be made with a table/bowl and two hands. He taught me that if you know how to make puff pastry well, you can make mille feuille, you can make gateaux St. Honore, you can make palmier, etc.

I have to admit, I get kind of impatient with the uploading process of recipes on here, so I don't share as many as I should (nearly everything on my profile was either for a contest or to help someone in the Hotline)....but I'll see if I can manage to upload more.

I think ChefJune's list as shown how impossible it is to answer this question! So many of us owe much of our cooking selves to France--our experiences as natives, residents, visitors, and admirers. It'd be hard to answer this question if you focused on one region, impossible to answer it for the entire diverse country. Some in my family have lived there, many of us visit frequently, and regardless of where we are in the world, we cook our way through regional French cuisine every July, while we follow the route of each year's Tour de France. But I can't wait to see where this is going!

Well, since you asked..... here is a list of all the recipes I've contributed to Food52 over the years that fit into this category. Since France and my travels there seriously informs my cooking, the list is long. (You may notice the infamous Chicken with Red Wine Vinegar Sauce is on the list. :-) https://food52.com/recipes/40502-lemon-tart-with-candied-lemon-slices
https://food52.com/recipes/39848-paris-brest
https://food52.com/recipes/33560-lentil-terrine-with-ham-and-parsley
https://food52.com/recipes/32296-gratineed-pear-souffle-with-fresh-pear-coulis
https://food52.com/recipes/22768-cervelle-de-canut-fresh-cheese-with-fines-herbes
https://food52.com/recipes/22378-lavender-caramel-ice-cream
https://food52.com/recipes/19171-mussel-soup-with-aioli-and-saffron
https://food52.com/recipes/19012-salade-aux-lardons-aka-traditional-lyonnaise-salad
https://food52.com/recipes/15541-endives-salad-with-sage-sherry-vinaigrette
https://food52.com/recipes/14548-gratin-dauphinois-a-lyon-really-rich-potato-gratin
https://food52.com/recipes/13485-rabbit-sinatra-burgundy-style-rabbit-my-way-warning-you-may-also-make-this-with-chicken
https://food52.com/recipes/12393-pissaladiere-nicoise
https://food52.com/recipes/11458-chicken-in-red-wine-vinegar-sauce
https://food52.com/recipes/11118-chicken-breasts-with-wild-mushrooms
https://food52.com/recipes/10695-flambeed-chicken-with-tomatoes-and-garlic
https://food52.com/recipes/7884-savory-swiss-chard-tart
https://food52.com/recipes/6478-tapenade