There are many dishes considered part of

French cuisine French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...

. 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 Charcuterie ( , also ; ; from french: chair, , flesh, label=none, and french: cuit, , cooked, label=none) is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, ''galantines'', ''ballo ...

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 ''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high pric ...

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 France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan area ...

on a national level. * Chicken Marengo * Hachis Parmentier *

Jambon-beurre A ''jambon-beurre'' (; ) is a French ham sandwich made of a fresh baguette sliced open, spread with salty butter, and filled with slices of ham. Each day in France, over 3 million ''jambon-beurre'' sandwiches are sold, more than almost any othe ...

* Poulet chasseur

Common bread

* '' Ficelle'' – a thin baguette * ''

Baguette A baguette (; ) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a dia ...

'' * ''Boule'' – a 'ball' * '' Pain de campagne'' * '' Pain de mie'' * ''Flûte'' – a thicker baguette * ''

Croissant A croissant is a buttery, flaky, Austrian viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered wi ...

Common desserts and pastries

* '' Bûche de Noël'' * '' Café liégeois * ''

Crème brûlée ''Crème brûlée'' or ''crème brulée'' (; ), also known as burnt cream or Trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar ...

'' * ''

Croquembouche A ''croquembouche'' () or ''croque-en-bouche'' is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and first communions. Name T ...

'' * '' Croustade aux pommes'' * ''

Éclair An éclair (, ; ) is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it ...

'' * ''

Far Breton Far Breton (also Breton far; br, Farz forn) is a traditional cake or dessert from the Brittany region in France. Its base is similar in composition to a clafoutis batter: a flan-style eggs-and-milk custard with flour added. Prunes or raisins ...

'' * ''Fraisier'' * ''

Galette des rois A king cake, also known as a three kings cake, is a cake associated in many countries with Epiphany. Its form and ingredients are variable, but in most cases a () such as a figurine, often said to represent the Christ Child, is hidden inside. ...

'' * ''Gateau au yaourt'' * ''

Macaron A macaron ( , ) or French macaroon ( ) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food colouring. The macaron is traditionally held to have been introduced in France by the ...

s'' * '' Madeleine'' * '' Mille-feuilles'' * ''

Mousse au chocolat A mousse (; ; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savory. as e ...

'' * ''

Pain au chocolat Pain au chocolat (, literally "chocolate bread"), also known as chocolatine () in the south-west part of France and in Canada, or couque au chocolat in Belgium, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of yeast- l ...

'' * '' Pain perdu'' * '' Quatre-quarts'' * '' Saint Honoré'' * ''

Soufflé A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients, it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of t ...

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 Quiche Lorraine is a French tart with a filling made of cream, eggs, and bacon or ham, in an open pastry case. It was little known outside the French region of Lorraine until the mid-20th century. As its popularity spread, nationally and intern ...

'' (traditional tart with bacon, eggs and cheese) * ''Tarte à la brimbelle (Myrtille)'' * ''Tarte à la mirabelle'' * '' Tête de veau'' * ''Tourte''

Alsace

* ''

Baeckeoffe Baeckeoffe (English: "bake oven") is a casserole dish that is typical in the French region of Alsace, situated on the border with Germany. In the Alsatian dialect, Baeckeoffe means "baker's oven". It is a mix of sliced potatoes, sliced onions, c ...

'' * '' Carpe frites'' * '' Choucroute garnie'' (

sauerkraut Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferm ...

with sausages, salt pork and potatoes) * '' Coq au Riesling'' (the local Alsace variant of

coq au vin ''Coq au vin'' (; , "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such ...

) * '' Knack / Saucisse de Strasbourg'' * '' Kouglof'' (traditional brioche cake with almonds baked in a special bell shaped mould) * '' Presskopf'' * ''Rosbif à l'alsacienne'' (horsemeat) * ''

Spätzle Spätzle (or spaetzle; ) is a type of pasta or dumpling made with eggs, typically serving as a side for meat dishes with gravy. Commonly associated with Swabia, it is also found in the cuisines of southern Germany and Austria, Switzerland, Hung ...

'' * ''Tarte à l'oignon'' * ''

Tarte flambée Flammekueche ( Alsatian; Standard German: ''Flammkuchen''), or tarte flambée ( French), is a speciality of the region of Alsace, German-speaking Moselle, Baden and the Palatinate (region), Palatinate. It is composed of bread dough rolled out v ...

'' / ''Flammekueche''

Normandy

* ''Matelote'' (fish stewed in cider) * ''Moules à la crème Normande'' (

mussels Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which ...

cooked with

white wine White wine is a wine that is fermented without skin contact. The colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. ...

, Normandy cider, garlic and

cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...

) * ''Tarte Normande'' (apple tart) * '' Teurgoule'' (a baked rice dessert) * '' Tripes à la mode de Caen'' (tripe cooked in cider and

calvados Calvados (, , ) is a brandy from Normandy in France, made from apples or pears, or from apples with pears. History In France Apple orchards and brewers are mentioned as far back as the 8th century by Charlemagne. The first known record of Nor ...

) * '' Poulet au cidre et aux carottes de Créances'' (Spicy chicken in cider with carrots)

Sud-Ouest

* '' Axoa'' * '' Confit de canard'' * ''

Foie gras Foie gras (, ; ) is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). Foie gras is a popular and well-known delica ...

'' * ''

Garbure ''Garbure'' is a thick French stew traditionally based on cabbage and confit d'oie,ROBUCHON, J., & MONTAGNÉ, P. (2001). Larousse gastronomique. New York, Clarkson Potter. though the modern version is usually made with ham, cheese and stale bread ...

'' * ''Magret de canard'' * '' Piperade''

Limousin

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

Brittany

* ''

Crêpe A crêpe or crepe ( or , , Quebec French: ) is a very thin type of pancake. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served with a wide variety of fillings such as cheese, ...

s'' (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 Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as ''Fagopy ...

dumplings) * ''

Kouign amann Kouign-amann (; ''kouignoù-amann'') is a sweet Breton cake, made with laminated dough. It is a round multi-layered cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and incorporated s ...

'' (''

galette Galette (from the Norman word ''gale'', meaning "flat cake") is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette (french: Galette bretonne ; br, Krampouezhenn g ...

'' 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

* ''

Andouillette Andouillette () is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. Andouillettes are generally made from the large intestine and are in diameter. True andouillettes are rarely seen outsid ...

s'' (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 Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

stewed in red wine) * ''

Coq au vin ''Coq au vin'' (; , "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such ...

'' (chicken braised in red wine, lardons and mushrooms) * '' Escargots de Bourgogne'' (snails baked in their shells with parsley butter) * ''

Gougère A gougère (), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or ...

'' (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)

Rhône-Alpes

* ''

'' (a kind of

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

with

tripe Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's st ...

) * ''

Fondue Fondue (, , ) is a Swiss melted cheese dish served in a communal pot ( ''caquelon'' or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted ...

savoyarde'' (fondue made with cheese and white wine into which cubes of bread are dipped) * ''

Gratin dauphinois Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise ...

'' (a traditional regional French dish based on potatoes and crème fraîche) * '' Quenelle'' (flour, butter, eggs, milk and fish, traditionally

pike Pike, Pikes or The Pike may refer to: Fish * Blue pike or blue walleye, an extinct color morph of the yellow walleye ''Sander vitreus'' * Ctenoluciidae, the "pike characins", some species of which are commonly known as pikes * ''Esox'', genus of ...

, mixed and poached) * ''

Raclette Raclette (, ) is a Swiss dish, also popular in the other Alpine countries, based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette cheese is historically a dish originating from the canton o ...

'' (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 Tartiflette () is a dish from Savoy in the French Alps and from Aosta Valley. It is made with potatoes, reblochon cheese, lardons and onions. A splash of white wine can be added too. The word ''tartiflette'' is probably derived from the Arpita ...

'' (a Savoyard gratin with potatoes,

Reblochon Reblochon () is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It has its own AOC designation. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massi ...

cheese, cream and pork) * Gratin de crozets savoyard (A Savoyard dish with square buckwheat pasta "les 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 Cassoulet (, also , ; ; from Occitan and cognates with Spanish: ''cazoleta'' and Catalan: ''cassolet'') is a rich, slow-cooked stew containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin () and white beans () ...

'' (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 Liquorice (British English) or licorice (American English) ( ; also ) is the common name of ''Glycyrrhiza glabra'', a flowering plant of the bean family Fabaceae, from the root of which a sweet, aromatic flavouring can be extracted. The liq ...

) * ''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 Bouillabaisse (; oc, bolhabaissa, bullabessa ) is a traditional Provençal fish stew originating in the port city of Marseille. The French and English form ''bouillabaisse'' comes from the Provençal Occitan word ''bolhabaissa'', a compound ...

'' (a stew of mixed Mediterranean fish, tomatoes, and herbs) * ''

Calisson Calissons are a traditional French candy consisting of a smooth, pale yellow, homogeneous paste of candied fruit (especially melons and oranges) and ground almonds topped with a thin layer of royal icing. They have a texture similar to that of m ...

'' (famous candy from Aix-en-Provence) * ''Chichi'' (French

churro A churro (, ) is a type of fried dough from Spanish and Portuguese cuisine. They are also found in Latin American cuisine and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in the Sou ...

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 A king cake, also known as a three kings cake, is a cake associated in many countries with Epiphany (holiday), Epiphany. Its form and ingredients are variable, but in most cases a () such as a figurine, often said to represent the Christ Child ...

'' ('' 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 Pissaladière (, , ; oc, label= Niçard, pissaladiera or ; lij, piscialandrea ) is a dish of flatbread with toppings in the cuisines of Liguria (especially Genoa) and Nice. It is often compared to pizza. The dough is usually a bread dough thic ...

'' (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 Quince cheese (also known as quince paste) is a sweet, thick jelly made of the pulp of the quince fruit. It is a common confection in several countries. Traditionally from Mediterranean. In Iberian Peninsula, it is called ''ate'' or ''dulce d ...

'' (a jelly-like confection made from the quince fruit) * ''

Ratatouille Ratatouille ( , ), oc, ratatolha , is a French Provençal dish of stewed vegetables which originated in Nice, and is sometimes referred to as ''ratatouille niçoise'' (). Recipes and cooking times differ widely, but common ingredients include ...

'' (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 Farinata (), socca (), torta di ceci (), or cecina () is a type of thin, unleavened pancake or crêpe made from chickpea flour. It originated in Italy and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia and Elba isl ...

'' (unleavened crepe made from chickpea flour, common along the

Ligurian Sea The Ligurian Sea ( it, Mar Ligure; french: Mer Ligurienne; lij, Mâ Ligure) is an arm of the Mediterranean Sea. It lies between the Italian Riviera (Liguria) and the island of Corsica. The sea is thought to have been named after the ancient ...

coast both in France and Italy). * '' Soupe au pistou'' (bean soup served with a pistou (cognate with Italian

pesto Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), a ...

) 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)

French cuisine ingredients

French regional cuisines use locally grown vegetables, such as: *

Aubergine Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mo ...

s * Carrots *

Courgette The zucchini (; plural: zucchini or zucchinis), courgette (; plural: courgettes) or baby marrow (''Cucurbita pepo'') is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are sti ...

s * Haricot verts (a type of French green bean) *

Leeks The leek is a vegetable, a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus ''Alliu ...

Mushroom A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the name "mushroom" is ...

oyster mushroom ''Pleurotus'' is a genus of gilled mushrooms which includes one of the most widely eaten mushrooms, '' P. ostreatus''. Species of ''Pleurotus'' may be called oyster, abalone, or tree mushrooms, and are some of the most commonly cultivated edib ...

s, cèpes (

porcini ''Boletus edulis'' (English: cep, penny bun, porcino or porcini) is a basidiomycete fungus, and the type species of the genus ''Boletus''. Widely distributed in the Northern Hemisphere across Europe, Asia, and North America, it does not occu ...

) *

Potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

es *

Shallots The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with '' Allium cepa'' (the common onion) in 2010, as th ...

Truffle A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus ''Tuber''. In addition to ''Tuber'', many other genera of fungi are classified as truffles including '' Geopora'', '' Pe ...

Turnip The turnip or white turnip ('' Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word ''turnip'' is a compound of ''turn'' as in turned/rounded on a lathe and ...

s Common fruits include: *

Apple An apple is an edible fruit produced by an apple tree (''Malus domestica''). Apple trees are cultivated worldwide and are the most widely grown species in the genus ''Malus''. The tree originated in Central Asia, where its wild ancestor, ' ...

s * Apricots *

Blackberry The blackberry is an edible fruit produced by many species in the genus ''Rubus'' in the family Rosaceae, hybrids among these species within the subgenus ''Rubus'', and hybrids between the subgenera ''Rubus'' and ''Idaeobatus''. The taxonomy ...

* Blackcurrant * Cherry *

Grape A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus '' Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years a ...

Oranges An orange is a fruit of various citrus species in the family Rutaceae (see list of plants known as orange); it primarily refers to ''Citrus'' × ''sinensis'', which is also called sweet orange, to distinguish it from the related ''Citrus × ...

Peach The peach (''Prunus persica'') is a deciduous tree first domesticated and cultivated in Zhejiang province of Eastern China. It bears edible juicy fruits with various characteristics, most called peaches and others (the glossy-skinned, non-f ...

es *

Pear Pears are fruits produced and consumed around the world, growing on a tree and harvested in the Northern Hemisphere in late summer into October. The pear tree and shrub are a species of genus ''Pyrus'' , in the family Rosaceae, bearing the po ...

s * Plums * Raspberry * Redcurrant * Strawberry *

Tangerine The tangerine is a type of citrus fruit that is orange in color. Its scientific name varies. It has been treated as a separate species under the name ''Citrus tangerina'' or ''Citrus'' × ''tangerina'', or treated as a variety of ''Citrus retic ...

s *

Tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es Meats consumed include: *

Beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

Chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

Duck Duck is the common name for numerous species of waterfowl in the family Anatidae. Ducks are generally smaller and shorter-necked than swans and geese, which are members of the same family. Divided among several subfamilies, they are a form ...

Goose A goose ( : geese) is a bird of any of several waterfowl species in the family Anatidae. This group comprises the genera ''Anser'' (the grey geese and white geese) and '' Branta'' (the black geese). Some other birds, mostly related to the ...

Horse The horse (''Equus ferus caballus'') is a domesticated, one-toed, hoofed mammal. It belongs to the taxonomic family Equidae and is one of two extant subspecies of ''Equus ferus''. The horse has evolved over the past 45 to 55 million yea ...

Mutton Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...

and

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

Pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

Quail Quail is a collective name for several genera of mid-sized birds generally placed in the order Galliformes. The collective noun for a group of quail is a flock, covey, or bevy. Old World quail are placed in the family Phasianidae, and New ...

* Rabbit * Squab *

Turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a transcontinental country located mainly on the Anatolian Peninsula in Western Asia, with a small portion on the Balkan Peninsula in ...

* Veal Eggs are fine quality and often eaten as: * Hard-boiled with mayonnaise *

Omelette In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives ...

* Scrambled plain or ''

'' preparation

Fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of ...

and seafood commonly consumed include: *

Calamari Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes.'' Oxford English Dictionary'', 3rd edition, 2002''s.v.''/ref> There are many ways to prepare and cook squid. Fried squid is common in the ...

Cod Cod is the common name for the demersal fish genus '' Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gadus'' is commonly not call ...

Escargot Snails are considered edible in many areas such as the Mediterranean region, Africa, or Southeast Asia, while in other cultures, snails are seen as a taboo food. In American English, edible land snails are also called escargot, taken from the Fre ...

(snails) *

Frog legs Frog legs (French: ''Cuisses de grenouille'') are one of the better-known delicacies of French cuisine, where it has been considered as a national delicacy. The legs of edible frogs are also consumed in other parts of the world, including Vi ...

* Herring *

Mussels Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which ...

* Oysters *

Salmon Salmon () is the common name for several commercially important species of euryhaline ray-finned fish from the family Salmonidae, which are native to tributaries of the North Atlantic (genus ''Salmo'') and North Pacific (genus '' Oncorhy ...

Sardine "Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the It ...

s, canned and fresh * Shrimp *

Trout Trout are species of freshwater fish belonging to the genera '' Oncorhynchus'', '' Salmo'' and '' Salvelinus'', all of the subfamily Salmoninae of the family Salmonidae. The word ''trout'' is also used as part of the name of some non-salm ...

Tuna A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae ( mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max len ...

, canned and fresh Herbs and

seasonings Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". Ho ...

vary by region and include: *

Fennel Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized ...

Fleur de sel ''Fleur de sel'' ("flower of salt" in French; ) or ''flor de sal'' (also "flower of salt" in Portuguese, Spanish and Catalan) is a salt that forms as a thin, delicate crust on the surface of seawater as it evaporates. ''Fleur de sel'' has been c ...

Herbes de Provence (; oc, label= Provençal, èrbas de Provença) is a mixture of dried herbs considered typical of the Provence region of southeastern France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970s. T ...

Lavender ''Lavandula'' (common name lavender) is a genus of 47 known species of flowering plants in the mint family, Lamiaceae. It is native to the Old World and is found in Cape Verde and the Canary Islands, and from Europe across to northern and easte ...

Marjoram Marjoram (; ''Origanum majorana'') is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marj ...

Rosemary ''Salvia rosmarinus'' (), commonly known as rosemary, is a shrub with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. Until 2017, it was known by the scientific name ''Rosmar ...

* Sage *

Tarragon Tarragon (''Artemisia dracunculus''), also known as estragon, is a species of perennial herb in the family Asteraceae. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes ...

Thyme Thyme () is the herb (dried aerial parts) of some members of the genus '' Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus ''Origanum'', with both plants being mostly indigen ...

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.

Notes

References

*Newman, Bryan. Behind the French Menu
French cuisine explained
2013 *Steele, Ross. The French Way. 2nd edition. New York: McGraw-Hill, 2006. {{DEFAULTSORT:French Dishes, List Of * Dishes hu:A francia gasztronómia zh:法国烹饪

Common dishes found on a national level

Common bread

Common desserts and pastries

Ardennes

Lorraine

Alsace

Normandy

Sud-Ouest

Limousin

Brittany

Loire Valley/Central France

Burgundy

Rhône-Alpes

Aveyron/Cantal

Toulousain

Languedoc-Roussillon

Provence-Alpes-Côte d'Azur

PICARDIE

French cuisine ingredients

See also

Notes

References