14 Foods Julia Child Cherished Above All Else

Julia Child was not just a chef. She was a culinary adventurer who believed that eating well was one of life’s greatest joys.

Her love for rich French classics, buttery sauces, and simple comfort foods was infectious, turning every meal into an experience worth savoring. Watching her cook was like joining a party in the kitchen, full of laughter, flair, and unapologetic indulgence.

Step into Julia’s world and celebrate the dishes that made her eyes sparkle. Try them yourself, taste the joy, and see why she inspired generations to cook with passion and playfulness.

1. French Onion Soup

This humble onion, when slowly caramelized in butter, transforms into something almost magical. French Onion Soup was one of Julia Child’s all-time favorites, and honestly, it is easy to understand why.

Naturally, the combination of sweet onions, savory broth, and bubbling melted cheese on top creates pure kitchen poetry. Julia believed this dish proved that simple ingredients, treated with patience and care, could produce absolutely extraordinary results every single time.

2. Boeuf Bourguignon

Golden edges on slow-braised beef, pearl onions bobbing in a silky sauce, and the whole kitchen smelling like a Parisian bistro on a cold evening. Boeuf Bourguignon was Julia Child’s signature dish and the one that truly made her famous.

Thankfully, modern home cooks can follow her step-by-step approach without feeling intimidated. She always said the secret was not rushing the process, because great food, much like great friendships, simply takes time.

3. Roast Chicken

Sizzle therapy at its finest, a perfectly roasted chicken straight from the oven is one of cooking’s most satisfying moments. Julia Child called roast chicken the ultimate test of a good cook, and she was absolutely right.

Surprisingly, this dish requires very few ingredients but rewards you with incredible depth of flavor. Butter, salt, heat, and patience are really all you need to create something that feels like a warm hug on a plate.

4. Vichyssoise

Warm porcelain holding a cold, velvety soup sounds like a contradiction, but vichyssoise makes perfect sense the moment it touches your lips. Julia Child adored this chilled potato-leek soup for its quiet elegance and refreshing simplicity.

Ideally served on a warm afternoon, it requires no fancy equipment and comes together beautifully with just leeks, potatoes, cream, and good stock. It is proof that French cuisine does not always mean complicated.

5. Reine de Saba Cake

Nostalgia hits hard with the first forkful of this legendary cake. The Reine de Saba, or Queen of Sheba Cake, was Julia Child’s very first French dessert and remained her lifelong favorite.

Essentially a marriage of dark chocolate and ground almonds, this cake is dense, moist, and almost brownie-like in the center. Julia introduced it to American audiences through her cookbook, and home bakers everywhere have been grateful ever since.

6. Mushroom Risotto

A cloud of steam rising from a bowl of mushroom risotto is one of cooking’s most inviting sights. Julia Child discovered this dish through her friendship with Italian chef Lidia Bastianich, and it quickly became a cherished favorite.

While risotto has a reputation for being tricky, Julia encouraged cooks to enjoy the stirring process as a kind of meditation. Curiously, the more attention you give it, the creamier and more rewarding the final result becomes.

7. Sole Meuniere

That first crackle of delicate fish hitting a hot buttered pan changed Julia Child’s life forever. Sole Meuniere was the very first meal she ate in France, and she described it as a revelation that launched her entire culinary journey.

Perhaps no dish on this list carries more emotional weight for Julia fans. Lightly floured, pan-fried in clarified butter, and finished with lemon, this simple preparation shows that restraint in cooking is often the highest form of skill.

8. Beef Wellington

The crust alone is reason enough to celebrate. Beef Wellington, with its flaky golden pastry wrapped around a perfectly cooked tenderloin, was the kind of showstopper dish Julia Child absolutely loved to champion.

Because it looks so impressive, many home cooks assume it is beyond their skill level, but Julia always disagreed. She believed that any cook willing to follow instructions carefully could pull off this dramatic, crowd-pleasing centerpiece for a special family dinner.

9. Cheese Souffle

Melted cheese puffed into a dramatic golden crown is one of French cooking’s greatest magic tricks. Julia Child was famously fond of cheese souffle and worked hard to demystify this dish for everyday American home cooks.

Often feared for its reputation of collapsing, a souffle is actually more forgiving than people think. Julia always said the real secret was simply confidence, because hesitation in the kitchen tends to produce exactly the disaster you were trying to avoid.

10. Bouillabaisse

Rainy afternoons call for something bold, briny, and deeply satisfying, which is exactly what bouillabaisse delivers every single time. This classic Provencal seafood stew was a dish Julia Child celebrated for its complexity and its connection to French coastal tradition.

Specifically, the combination of saffron, fennel, and a variety of fresh seafood creates layers of flavor that feel luxurious without being fussy. Julia encouraged home cooks to adapt the recipe using whatever fresh fish is available locally.

11. Crepes

Sticky fingers and a dusting of powdered sugar on the countertop, that is the happy aftermath of a great crepe-making session. Julia Child adored crepes because they are incredibly versatile, working just as beautifully for dessert as they do for a savory lunch.

Fortunately, the batter comes together in minutes and can be made ahead of time for busy mornings. Julia often said that flipping a crepe with confidence was one of the most satisfying small victories in any home kitchen.

12. Chinese Cantonese Dishes

A shared glance of pure delight across a dim sum table is something Julia Child experienced often during her years living in Asia. She developed a deep and genuine love for Cantonese cuisine while stationed in China, and that passion never faded.

Actually, she visited Chinese restaurants regularly throughout her life, appreciating the precision, balance, and bold flavors that defined the cuisine. Julia believed that great food knew no borders and that curiosity about other cultures always led to the best meals.

13. Tarte Tatin

Pure comfort arrives in the form of caramelized apples nestled in a buttery, flaky pastry shell turned gloriously upside down. Tarte Tatin was a French classic that Julia Child deeply admired for its beautiful simplicity and its wonderfully dramatic presentation.

How something so rustic could look so elegant is one of baking’s best mysteries. Julia often served this as a dinner party dessert, proving that a well-made tart made from humble pantry ingredients could genuinely steal the entire show.

14. Hamburgers

Midnight hunger does not always call for something fancy, and Julia Child understood that better than anyone. She was famously fond of a good old-fashioned hamburger, often calling it one of America’s greatest contributions to food culture.

While she mastered the art of French cuisine, Julia never lost her love for simple, satisfying American comfort food. She reportedly enjoyed her burgers cooked medium rare with real butter on the bun, because even casual meals deserved to be done right.