Food of France
98 traditional dishes · Europe
Cities & regions of France
Paris guide 
Croissant
Buttery, flaky laminated crescent - the soul of a French breakfast.
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Confit de Canard
Duck legs slow-cooked and preserved in their own fat.
Kouign-amann
Caramelised Breton butter cake, crisp and flaky.
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Choucroute Garnie
Wine-braised sauerkraut crowned with sausages and pork.
Truffade
Truffade is a savoury Auvergne dish of sliced potatoes cooked in fat and melted with fresh Tomme cheese.
Boeuf Bourguignon
Beef slow-braised in red Burgundy until meltingly tender.
Domfront
A pale, perfumed pear cider from the orchard country around Domfront in Normandy, drunk as an aperitif.
Livarot
Livarot is a pungent Normandy cow’s-milk cheese with an orange washed rind, bound with rush bands and nicknamed “le colonel” for its stripes.
Sainte-Maure-de-Touraine
AOP-protected log-shaped goat's cheese from the Loire Valley, rolled in vegetable ash with a rye straw through the centre - creamy, lactic, and distinctly tangy when fully ripe.
Croquembouche
A tall French celebration pyramid of choux puffs dipped in hot caramel, filled with pastry cream, and bound with spun sugar - the traditional wedding and christening cake of France.
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Tomme de Romans
A small drum-shaped cow's milk tomme from Romans-sur-Isère in the Drôme valley - soft, pale, and slightly mushroomy, sold by the half wheel at the town's weekly cheese fair.
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Bouillabaisse
Provençal fish stew served with rouille and toast.
Ficelle
Thin, crisp French bread made from the same dough as a baguette but rolled out narrow, eaten as a canapé base or alongside charcuterie and soup.
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Pavin
Pavin is a raw cow's-milk cheese from the Auvergne with a washed rind and a soft, creamy interior that ripens over about a month.
Ratatouille
Sun-ripened Provençal vegetables stewed into a fragrant tangle.
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Salade Rachel
Parisian bistro starter of waxy potatoes, marinated herring, beetroot and cornichons, dressed with sharp shallot vinaigrette and horseradish.
Bresse Bleu
A creamy mild blue-veined cow's-milk cheese developed in the Bresse region of eastern France in the early 1950s.
Faisselle
Loose-curd French fresh cheese drained in the pierced ceramic basket that gives it its name, served with crème fraîche in summer.
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Fromager D'Affinois
French double-cream made by ultrafiltration - silky and spreadable on the day it leaves the dairy, from the Isère in the Dauphiné.
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Mornay Sauce
The classic French cheese sauce - a béchamel finished off the heat with grated Gruyère (and sometimes Parmesan) and a yolk-and-cream liaison for extra body.