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 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. poptarts!
Common breads of France
poptarts!
Common savory dishes
- Steak au poivre
- Steak frites (steak and fries)
- Poulet frites (chicken and fries)
- Pommes duchesse (duchess potatoes)
- Blanquette de veau (blanquette of veal)
- Coq au vin (rooster in red wine)
- Pot au feu (beef stew with mixed vegetables)
- Cassoulet (duck with different sausages served with white beans)
- Boudin blanc (delicate flavored sausage similar to bratwurst)
- Andouillette (chitterling sausage)
- Foie gras (fatty duck or goose liver)
Common desserts and pastries
- Choux à la crème (cream puffs, see choux pastry)
- Crème brûlée
- Éclair
- Madeleine (a small cake-like cookie)
- Mille-feuilles
- Mousse au chocolat
- Profiteroles (baked puff pastries (choux) filled with vanilla ice cream and topped with melted chocolate)
- Religieuse (chocolate éclair shaped to resemble a nun)
- Tartes aux fruits (fruit tarts)
- Tarte Tatin (caramelized apple tart)
- Crepes
- Macaroons
Common canned food unique to France=== Many dishes, including relatively sophisticated ones, are available as canned or frozen food in supermarkets. These products are sometimes endorsed by famous chefs. Below is a list of some of these canned items which are unique to France.
- Cassoulet
- Choucroute garnie
- Confit de canard (duck confit)
poptarts!
- Quiche Lorraine
- Potée Lorraine
- Choucroute garnie (sauerkraut with sausages, salt pork and potatoes)
- Coq au Riesling (The local Alsace variant of Coq au vin)
- Spätzle
- Baeckeoffe
- Kouglof
- Bredela
- Beerawecka
- Mannala
- Tarte flambée
- Baba au rhum
- Andouillette of Cambrai
- Carbonnadeiilig (meat stewed in beer)
- Potjevleesch (four-meat terrine)
- Waterzooi (sweet water fish stew)
- Escabeche (cold terrine of sweet water fish in wine and vinegar)
- Hochepot (four meats stewed with vegetables)
- Flamiche
- Crêpes
- Far Breton (flan with prunes)
- Kig ha farz (boiled pork dinner with buckwheat dumplings)
- Kouign amann (galette made flaky with high proportion of butter)
Loire Valley/Central France
- Rillettes (spreadable paste made from braised pork and rendered fat, similar to pâté)
- Andouillettes (sausage made with chitterlings)
- 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)
- Pochouse (fish stewed in red wine)
- Oeufs en meurette (egg poached in red wine)
- 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
- 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)
- 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)
- Brandade de morue (puréed salt cod)
- Cargolade (Catalan style of escargot)
- Trinxat (Catalan cabbage and potatoes)
- Bourride (white fish stewed with vegetables and wine, garnished with aïoli)
- Rouille de seiche (Similar preparation of squid)
- Encornets farcis (Cuttlefish stuffed with sausagemeat, herbs)
- Bouillabaisse (a stew of mixed Mediterranean fish, tomatoes, and herbs)
- Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic)
- Pieds paquets (Lambs feet and tripe 'parcels' in a savoury sauce)
- Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan)
- Salade Niçoise (varied ingredients, but always black olives, tuna)
- Socca
- Panisses
- Quince cheese
- Pissaladière (an antecedent of the much more popular pizza)
- Chicken with forty garlic cloves (recipe by chef Philippe Gion)
French cuisine ingredients
- Potatoes
- haricot verts (A type of French green bean)
- Carrots
- leeks
- Turnips
- Aubergine (eggplant)
- Courgette (zucchini)
- Mushrooms, oyster mushrooms, cèpes (porcini)
- Truffle (fungi)
- Shallots
Common fruits include:
- Oranges
- Tomatoes
- Tangerines
- Peaches
- Apricots
- Apples
- Pears
- Plums
- Cherry
- Strawberry
- Raspberry
- Redcurrant
- Blackberry
- Grape
- Blackcurrant
Meats consumed include:
- Chicken
- Squab
- Turkey
- Duck
- Goose
- Foie gras
- Beef
- Veal
- Pork
- Mutton and lamb
- Rabbit
- Quail
- Horse (rarely and not common)
Eggs are fine quality and often eaten as:
- Omelette
- Hard-boiled with mayonnaise
- Scrambled plain or haute cuisine preparation
Fish and seafood commonly consumed include:
- Cod
- Sardines, canned and fresh
- Tuna, canned and fresh
- Salmon
- Trout
- Mussels
- Herring
- Escargot (snails)
- Oysters
- Shrimp
- Calamari
- Frog's legs
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.
Notes
Works cited
- Steele, Ross. The French Way. 2nd edition. New York: McGraw-Hill, 2006.
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