List of French dishes

There are many dishes considered part of French cuisine. Some dishes are considered universally accepted as part of the national cuisine, while others fit into a unique regional cuisine. There are also breads, charcuterie items as well as desserts that fit into these categories which are listed accordingly as well.

Common dishes found on a national level

There are many dishes that are considered part of the French national cuisine today. Many come from haute cuisine in the fine-dining realm, but others are regional dishes that have become a norm across the country. Below are lists of a few of the more common dishes available in France on a national level.

Common breads
Baguette
Flûtes

Common desserts and pastries
See also: List of French desserts
A mille-feuille pastry

Ardennes
  • Cacasse à cul nu (Potatoes, onions, and often bacon or sausage, cooked in a Dutch oven)

Lorraine
  • Baba au rhum
  • Bouchée à la reine (Shell puff pastry with cream sauce and chicken)
  • Crepe et fruit
  • Fuseau lorrain
  • Glace Plombières
  • Pâté lorrain
  • Macarons de Nancy
  • Madeleine (small traditional cake from Commercy with orange blossom)
  • Potée Lorraine
  • Quiche Lorraine (traditional tart with bacon, eggs and cheese)
  • Tarte à la brimbelle (Myrtille)
  • Tarte à la mirabelle
  • Tête de veau
  • Tourte

Alsace
A typical choucroute garnie

Normandy

Sud-Ouest

Limousin

Brittany
A sweet crêpe
  • Crêpes (a very thin type of pancake, often eaten filled with sweet or savory fillings)
  • Far Breton (flan with prunes)
  • Kig ha farz (boiled pork dinner with buckwheat dumplings)
  • Kouign amann (galette made flaky with high proportion of butter)
  • Poulet à la bretonne (chicken simmered in apple cider)

Loire Valley/Central France

Burgundy
Gruyère Cheese Gougères.
  • Bœuf bourguignon (beef stewed in red wine)
  • Coq au vin (chicken braised in red wine, lardons and mushrooms)
  • Escargots de Bourgogne (snails baked in their shells with parsley butter)
  • Gougère (cheese in choux pastry)
  • Jambon persillé (also known as Jambon de Pâques, a marbled ham with parsley)
  • Oeufs en meurette (poached eggs in a red wine and pepper reduction sauce)
  • Pôchouse (pauchouse; fish stewed in red wine)

Rhône-Alpes
tartiflette with ham
Tomme cheese
  • Andouillette (a kind of sausage with tripe)
  • Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped)
  • Gratin dauphinois (a traditional regional French dish based on potatoes and crème fraîche)
  • Quenelle (flour, butter, eggs, milk and fish, traditionally pike, mixed and poached)
  • Raclette (the cheese is melted and served with potatoes, ham and often dried beef)
  • Soupe à l'oignon (onion soup based on meat stock, often served gratinéed with cheese on top)
  • Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork)
  • Gratin de crozets savoyard (A Savoyard dish with square buckwheat pasta "les crozets de Savoie", cheese and ham)

Aveyron/Cantal
  • Aligot (mashed potatoes blended with young Tomme cheese)
  • Tripoux (tripe 'parcels' in a savoury sauce)
  • Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese)
  • Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts)
  • Truffade (potatoes sautéed with garlic and young Tomme cheese)
  • Fouace (orange blossom water cake)
  • Flaune (crust pastry dough filled with a mixture of eggs, sugar and orange blossom water, it looks like cheesecake)
  • Farçous (salt and pepper mince made with pork meal, Swiss chard, parsley, eggs and flour)
  • Soupe au fromage (soup with onions, garlic, cabbage, vine, stale bread, salt and pepper)
  • Pascade (salted pancake)

Toulousain

Languedoc-Roussillon
  • Bourride (white fish stewed with vegetables and wine, garnished with aïoli)
  • Brandade de morue (puréed salt cod)
  • Cargolade (Catalan style of escargot)
  • Clapassade (lamb ragout with olives, honey and licorice)
  • Encornets farcis (cuttlefish stuffed with sausage meat, herbs)
  • Rouille de seiche (squid prepared in a similar way to bourride)
  • Trinxat (Catalan cabbage and potatoes)

Provence-Alpes-Côte d'Azur
Soupe au Pistou
  • Aïoli (sauce made of garlic, olive oil, lemon juice, and egg yolks)
  • Bouillabaisse (a stew of mixed Mediterranean fish, tomatoes, and herbs)
  • Calisson (famous candy from Aix-en-Provence)
  • Chichi (French churro)
  • Daube provençale (a braised stew of beef, vegetables, garlic, and wine)
  • Fougasse (a type of bread, often found with additions such as olives, cheese, or anchovies)
  • Gateau des rois (tortell, provençal variant of the king cake with glazed fruit)
  • Gibassier (galette made with olive oil and spiced with anise, candied orange peel, and orange flower water, and dusted with baker's sugar)
  • Navette (from Marseille)
  • Oreilette (beignet eaten during carnival or Christmas)
  • Pan-bagnat (sandwich with whole wheat bread, salade, hard boiled eggs, tomatoes, tuna or anchovies and olive oil)
  • Panisses
  • Pieds paquets (lambs’ feet and tripe ‘parcels’ in a savoury sauce)
  • Pissaladière (an antecedent of the much more popular pizza)
  • Pompe à l'huile also called Fouace in Occitan (galette made with olive oil; one of the thirteen desserts of a Provençal Christmas)
  • Quince cheese (a jelly-like confection made from the quince fruit)
  • Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic)
  • Salade Niçoise (various ingredients, but always with black olives and tuna)
  • Socca (unleavened crepe made from chickpea flour, common along the Ligurian Sea coast both in France and Italy).
  • Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan)
  • Tapenade (puree or finely chopped olives, capers, anchovies and olive oil)
  • Tarte tropézienne (famous tarte from Saint-Tropez)

French cuisine ingredients
An entire foie gras (partly prepared for a terrine)
Escargot cooked with garlic and parsley butter in a shell (with a €0.02 coin as scale)
Black Périgord Truffle

French regional cuisines use locally grown vegetables, such as:

Common fruits include:

Meats consumed include:

Eggs are fine quality and often eaten as:

Fish and seafood commonly consumed include:

Herbs and seasonings vary by region and include:

Fresh fruit and vegetables, as well as fish and meat, can be purchased either from supermarkets or specialty shops. Street markets are held on certain days in most localities; some towns have a more permanent covered market enclosing food shops, especially meat and fish retailers. These have better shelter than the periodic street markets.

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See also

Notes

    References
    • Newman, Bryan. Behind the French Menu. French cuisine explained, 2013
    • Steele, Ross. The French Way. 2nd edition. New York: McGraw-Hill, 2006.
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