Matthew Ryle’s love of French food started from an early age; holidays in France with his family had him slurping creme caramels, tasting his first croque madame on the slopes of the Alps, and burning his tongue on his first mouthful of French onion soup.

His passion led him to culinary school, then to the Michelin-starred kitchen of Alain Ducasse at The Dorchester, then to Isabel in Mayfair before becoming Chef Partner at the critically acclaimed Maison François, the modern-day French brasserie, and the recently opened Café François, both in London. His love of French cooking is reflected on his social channels, where he shares his favourite recipes, tips and skills that have helped him over the years, gathering a growing following of over 2 million.

FRENCH CLASSICS by Matthew Ryle

French food is having a real renaissance, in no small part due to Matthew Ryle's accessible and homely approach to this most classic of cuisines. French Classics is full of dishes that have stood the test of time, and deserve a place at your table. Ryle dispels myths while showcasing mouth-watering and achievable recipes; it's food for big tables and made for sharing.

Whether you’re looking to make the perfect Croque Madame for lunch, batch cook some Beef Bourguignon for the freezer, surprise on date night with Steak Diane, or wow your family and friends with a 'Grande Bouffe’, French Classics has you covered - and will leave you wondering why you haven’t been cooking this food your whole life. With a 70/30 split of ‘Easy’ vs ‘Elevated’ dishes, there’s something for everyone, be they novice or expert. French Classics also includes a foreword by Raymond Blanc.

Speaking of the book, Matthew Ryle says, "I've always believed that French cuisine doesn’t have to just be for special occasions or fancy restaurants. This book is quite simply a celebration of the food I love, showing readers that they can cook classic dishes at home, with minimal fuss, stress and no training required.”