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.^{[ when? ]} 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.

• Chicken Marengo
• Hachis Parmentier
• Jambon-beurre
• Poulet chasseur

Common bread

Baguette

Flûtes

• Ficelle – a thin baguette
• Baguette - a ‘wand’
• Flûte – a thicker baguette
• Boule – a 'ball'
• Pain de campagne
• Pain de mie

Viennoiseries

See also: Viennoiserie

• Chausson aux pommes
• Chouquette
• Croissant
• Pain au chocolat
• Pain aux raisins
• Pain viennois

Common desserts and pastries

See also: List of French desserts

A mille-feuille pastry

• Biscuit Tortoni
• Brioche
• Bûche de Noël
• Café liégeois
• Crème brûlée
• Croquembouche
• Croustade aux pommes
• Éclair
• Far Breton
• Fraisier
• Galette des rois
• Gateau au yaourt
• Macarons
• Madeleine
• Mille-feuilles
• Mousse au chocolat
• Pain perdu
• Quatre-quarts
• Saint Honoré
• Soufflé

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 aux mirabelles
• Tête de veau
• Tourte

Alsace

A typical choucroute garnie

• Baeckeoffe
• Carpe frites
• Choucroute garnie (sauerkraut with sausages, salt pork and potatoes)
• Coq au Riesling (the local Alsace variant of coq au vin)
• Knack / Saucisse de Strasbourg
• Kouglof (traditional brioche cake with almonds baked in a special bell shaped mould)
• Presskopf
• Rosbif à l'alsacienne (horsemeat)
• Spätzle
• Tarte à l'oignon or Zewelwaï
• Tarte flambée / Flammekueche

Normandy

• Matelote (fish stewed in cider)
• Moules à la crème Normande (mussels cooked with white wine, Normandy cider, garlic and cream)
• Tarte Normande (apple tart)
• Teurgoule (a baked rice dessert)
• Tripes à la mode de Caen (tripe cooked in cider and calvados)
• Poulet au cidre et aux carottes de Créances (spicy chicken in cider with carrots)

Sud-Ouest

• Axoa
• Confit de canard
• Foie gras
• Garbure
• Magret de canard
• Piperade

Limousin

• Farcidure
• Flaugnarde
• Fondu creusois
• Pâté aux pommes de terre
• Tourtous aux rillettes d'oie

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)
• Haricots a la Bretonne (beans, Bretton style)
• Poulet à la bretonne (chicken simmered in apple cider)

Loire Valley/Central France

• Andouillettes (sausage made with chitterlings)
• Rillettes (spreadable paste made from braised meat and rendered fat, similar to pâté)
• Gratin de blettes (spinach beet gratin)

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)
• Gaston Gérard Chicken (chicken in a creamy mustard, wine, and cheese sauce)

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 called " 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

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

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 from Marseille)
• 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)

Picardie

• Tarte à l'Badrée (milk and cream cake)
• Ficelle Picarde (savory crêpes stuffed with ham and mushroom duxelles)

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:

• Aubergines
• Carrots
• Courgettes
• Haricot verts (a type of French green bean)
• Leeks
• Mushrooms: oyster mushrooms, cèpes (porcini)
• Potatoes
• Shallots
• Truffle
• Turnips

Common fruits include:

• Apples
• Apricots
• Blackberry
• Blackcurrant
• Cherry
• Grape
• Oranges
• Peaches
• Pears
• Plums
• Raspberry
• Redcurrant
• Strawberry
• Tangerines
• Tomatoes

Meats consumed include:

• Beef
• Chicken
• Duck
• Foie gras
• Goose
• Horse
• Mutton and lamb
• Pork
• Quail
• Rabbit
• Squab
• Turkey
• Veal

Eggs are fine quality and often eaten as:

• Hard-boiled with mayonnaise
• Omelette
• Scrambled plain or haute cuisine preparation

Fish and seafood commonly consumed include:

• Calamari
• Cod
• Escargot (snails)
• Frog legs
• Herring
• Mussels
• Oysters
• Salmon
• Sardines, canned and fresh
• Shrimp
• Trout
• Tuna, canned and fresh

Herbs and seasonings vary by region and include:

• Fennel
• Fleur de sel
• Herbes de Provence
• Lavender
• Marjoram
• Rosemary
• Sage
• Tarragon
• Thyme

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

• France portal
• Food portal
• Lists portal

• List of French cheeses
• List of French desserts
• List of French soups and stews

Sources

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