For the Classic French Green Salad

Fresh mixed greens such as arugula frisée or butter lettuce
Three tablespoons olive oil
One teaspoon Dijon mustard
One tablespoon red wine vinegar
One tablespoon finely chopped shallots
Salt and black pepper to taste

For Roasted Potatoes with Herbs

Two cups baby potatoes halved
Two tablespoons olive oil
Two cloves garlic minced
One teaspoon fresh rosemary or thyme
Salt and black pepper to taste

For French Onion Soup

Three large onions thinly sliced
Two tablespoons butter
Four cups beef or vegetable broth
Half teaspoon salt
Quarter teaspoon black pepper
One teaspoon fresh thyme
One baguette sliced
One cup Gruyère cheese shredded

For a Classic Wine Pairing

One bottle of Sauvignon Blanc for Quiche Lorraine
One bottle of Pinot Noir for vegetable quiche
One bottle of Sparkling Wine for seafood quiche