Food World
Discover 1708 iconic traditional dishes from 145 countries — what they are, what's in them, and where to taste the real thing.
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Dishes from France
10 totalSainte-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.
Foie Gras
Silky duck or goose liver served as a luxurious terrine.
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.
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.
Grand Marnier Souffle
Grand Marnier soufflé is a classic French orange-scented hot dessert, with airy egg whites folded through a Grand Marnier custard base.
Dacquoise
Dacquoise is a classic French cake from the Béarn region, built from crisp almond-meringue layers filled with butter cream, a staple of French pâtisserie.
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.
Cabécou
A small soft goat's-milk cheese from the Quercy region of southwestern France, with a tangy, almost lemony flavor.