List of French dishes

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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[edit]

There are many dishes that are considered part of the nation's 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 of France[edit]

Common desserts and pastries[edit]

A mille-feuille pastry

Lorraine[edit]

Alsace[edit]

A typical choucroute garnie

Normandy[edit]

Brittany[edit]

A sweet crêpe

Loire Valley/Central France[edit]

Burgundy[edit]

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)
  • Pôchouse (pauchouse) (fish stewed in red wine)
  • Oeufs en meurette (poached eggs in a red wine and pepper reduction sauce)
  • Jambon persillé also known as Jambon de Pâques, a marbled ham with parsley.

Rhône-Alpes[edit]

tartiflette with ham
  • Raclette (the cheese is melted and served with potatoes, ham and often dried beef)
  • 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
  • Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork)
  • Andouillette (a kind of Sausage with Tripe)
  • Quenelle (flour; butter; eggs; milk; and fish, traditionally pike, mixed and poached)
  • Soupe à l'oignon (onion soup based on meat stock, often served gratinéed with cheese on top)

Aveyron/Cantal[edit]

  • gargonschnov Tripoux (tripe 'parcels' in a savoury sauce)
  • Truffade (potatoes sautéed with garlic and young Tomme cheese)
  • Aligot (mashed potatoes blended with young Tomme cheese)
  • Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese)
  • Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts)

Toulousain[edit]

  • Cassoulet (a dish made with beans, sausages and preserved duck or goose)

Languedoc-Roussillon[edit]

Provence/Côte d'Azur[edit]

Soupe au Pistou

French cuisine ingredients[edit]

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.

See also[edit]

Notes[edit]

Works cited[edit]

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