• Source: 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.

Chicken Marengo
Hachis Parmentier
Jambon-beurre
Poulet chasseur




= Common bread

=

Ficelle – a thin baguette
Baguette
Flûte – a thicker baguette
Boule – a 'ball'
Pain de campagne
Pain de mie




= Viennoiseries

=

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




= Common desserts and pastries

=

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



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



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



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



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



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



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



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.

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