10 Legendary Julia Childs Recipes (2024)

FAQs

What is Julia Child's favorite dish? ›

Vichyssoise. Well-known as one of Julia Child's favorite dishes, this chilled leek and potato soup is startling in its simplicity. Aside from the leek, potato, and water, Child's version of the soup calls for barely any additional ingredients.

She ordered a hearty breakfast -- grapefruit half, plain yogurt, fried egg, 2 strips bacon, toast with butter and preserves, orange juice, and coffee with milk -- and ate most of it despite constant interruptions.

She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963. Pasadena, California, U.S.

Let's test her vichyssoise recipe to find out! Soup was one of Julia Child's favorite things to eat, and reportedly, her absolute favorite was vichyssoise.

This Queen of Sheba Chocolate Cake is one of Julia Child's most famous recipes, and for all the right reasons. It's a simple cake recipe that yields a rich chocolatey taste with hints of almonds and a thin layer of chocolate buttercream to wow your guests.

For the true Julia Child fans, La Couronne celebrates Julia's first meal in France with a prix-fixe menu in her honor. All of the dishes on this special menu are exactly what Child ordered in 1948, which includes oysters on the half-shell, sole doused in a butter parsley sauce and a green salad.

Julia Child was part of the group that created COPIA, which had a restaurant named Julia's Kitchen. So although she didn't have her own restaurant in the traditional sense, she had that.

In George Orwell's novel 1984, Julia surprises Winston by bringing special foods such as real chocolate, bread, jam, and coffee - all of which are luxuries in their society. These items beautifully echo their growing intimacy and the pleasure they take in challenging societal norms.

Child's last meal before she passed away was homemade French onion soup. Just two days before her 92nd birthday in 2004, Julia Child died of kidney failure at her assisted-living home in Montecito, California.

For their first meal in France, Paul ordered oysters, sole meunière and a green salad. Child devoured the meal, calling it “perfection.” Alex Prud'homme, Child's grandnephew and cowriter of her memoir, “My Life in France,” opened the book with this now famous scene.

Did Julia Child make an omelette? ›

During her first TV appearance, Julia Child made an omelette on a hotplate.

Julia Child's Favorite Roast Chicken

Child seasoned this roast chicken inside and out by packing sautéed vegetables, lemon slices, and fresh herbs into the cavity, then rubbing the skin with butter. In typical French fashion, she trussed the bird to promote even cooking.

When Child passed away in 2004, she left no heirs and put the foundation in charge of granting the right to user her name and likeness. Though the Santa Barbara resident was in many ways the dean of American gastronomy, she famously never endorsed any products, a policy her foundation continues.

She was also known for her humor, wit, and above-average personality. She remained an advocate of good food and cooking until her death in 2004 at the age of 91.

Child's last meal of French onion soup was actually prepared by someone else; though, The Los Angeles Times reported when the news of her death broke. Though Child was in her own home when it happened, her assistant Stephanie Hersh was the one who had cooked the French onion soup.

Child herself never endorsed products on her shows (regulations around public programming forbade it) and there's no evidence to suggest that she was a willing shill of the AGA. But from the industry's point of view, Child was potent product placement that could help establish the dominance of gas in the American home.

Julia Child revolutionized American cuisine through her French cooking school, award-winning cookbooks, and world-renowned television programs by presenting an approachable version of sophisticated French cooking to her eager audience for four decades.