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.

Contents

[edit] 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.

[edit] Common breads

Baguette
Baguette

Listed in order by size from thinnest to thickest loaf-

[1]

[edit] Common savory dishes

Pot au feu
Pot au feu

[2]

[edit] Common desserts and pastries

A mille-feuille pastry
A mille-feuille pastry

[3]

Canned cassoulet and duck confit
Canned cassoulet and duck confit

[edit] 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.

[edit] Lorraine

    • Quiche Lorraine
    • Potée Lorraine
    • Pâté Lorrain
A typical choucroute garnie
A typical choucroute garnie

[edit] Alsace

[edit] Nord-Pas-de-Calais (Artois, Flanders, Hainaut) - Picardy

    • Andouillette of Cambrai
    • Carbonnade (meat stewed in beer)
    • Potjevlesch (four-meat terrine)
    • Waterzoï (sweet water fish stew)
    • Escavêche (cold terrine of sweet water fish in wine and vinegar)
    • Hochepot (four meats stewed with vegetables)
    • Flamiche

[edit] Normandy

A sweet crêpe
A sweet crêpe

[edit] Brittany

[edit] Loire Valley/Central France

Gruyère Cheese Gougères.
Gruyère Cheese Gougères.

[edit] Burgundy

    • Boeuf Bourguignon (beef stewed in red wine)
    • Escargots de Bourgogne (snails baked in their shells with parsley butter)
    • Fondue bourguignonne (fondue made with oil in which pieces of meat are cooked)
    • Gougère (cheese in choux pastry)
    • Pochouse (fish stewed in red wine)
tartiflette with ham
tartiflette with ham

[edit] Rhône-Alpes

    • 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)
Tomme cheese
Tomme cheese

[edit] Aveyron

    • 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)

[edit] Toulousain

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

[edit] Languedoc

    • Brandade de morue (puréed salt cod)
    • Cargolade (Catalan style of escargot)
    • Trinxat (Catalan cabbage and potatoes)
    • Bourride (Monkfish stewed with vegetables and wine, garnished with aïoli)
    • Rouille de seiche (Similar preparation of squid)
    • Encornets farcis (Cuttlefish stuffed with sausagemeat, herbs)
Soupe au Pistou
Soupe au Pistou

[edit] Provence/Côte d'Azur

    • 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

[edit] French cuisine ingredients

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

[edit] Notes

  1. ^ Steele, 13.
  2. ^ Steele, 82.
  3. ^ Steele, 13-14.
  4. ^ a b BBC Food - Regional French Cookery. Retrieved on 2007-05-24.

[edit] Works cited

  • Steele, Ross. The French Way. 2nd edition. New York: McGraw-Hill, 2006.

[edit] External links

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