37 French mouth-watering food
Updated: Nov 2, 2019
The French bread loaf is long and thin, mainly it is made with white wheat flour but now there are also baguettes made out of rye flour or whole wheat flour.
Brioche is a type of bread made from egg and butter.
The bread is puffy in nature, because of using a large quantity of egg and butter.
Sometimes, brandy and sugar are also added to the mixture.
It is, usually eaten for breakfast, or as a dessert, and can also be served with Fillet of Beef.
Croissants are typically used for breakfast, it is a buttery, flaky, pastry.
It is made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession.
It can be eaten filled with ham and cheese or jam.
Croissants are a common part of a continental breakfast in France.
They are now more often found in straight than curved shape.
Soupe à L'oignon (Onion Soup)
The queen of all soups.
It is a traditional French soup made of onions and beef stock,
usually served with croutons and melted cheese on top.
The remarkable taste in the soup is from the caramelisation of the onions, to which sometimes brandy or sherry is added at the end of the slow-cooking process.
The soup's origin dated back to the Romans.
It is a french salad made of tomatoes, hard-boiled eggs, olives, anchovies, lettuce, tuna, green beans and dressed with olive oil.
It can be served as a side dish or a light meal.
It is named after the city of Nice and the name means 'Salad from Nice'.
Bouillabaisse is a soup from Marseille.
Since there are so many fishers in the area, so the dish is made of various fish, shellfish, mussels, vegetables,tomatoes, herbs, mustard, egg yolks,and olive oil.
It served with bread and potatoes.
It is a stewed vegetable recipe that can be served as a side dish, meal or stuffing for other dishes, such as crepes and omelettes.
It consist of tomatoes, garlic, onions, zucchini, eggplant, carrots, bell peppers, basil, marjoram, thyme and other green herbs.
It is usually eaten as vegetable stew, but there is another way to cook which include meat.
It is a little bit like ratatouille.
It is prepared with onion, green peppers, and sauteed tomatoes .
It may be served as a main course or as a side dish.
Egg, garlic or meats or ham can be added.
Escargots "herb buttered snails"
It is a famous dish in France.
It consists of snails removed from their shells, and cooked with butter, garlic, and parsley, chicken stock or wine, and then placed back into the shells with the butter and sauce for serving.
Oysters are the second most common product at Christmas and New Year’s celebrations in France.
It can be eaten warm, or raw.
It can eat either plain, or with lemon juice, or vinegar, or with a shallot sauce.
Frogs’ Legs "Cuisses de Grenouilles"
They are generally breaded or fried with a bit of onion. The meat is delicate and soft, and taste a bit like poultry.
Quiche lorraine is a popular pie all over France.
It is an open pie filling of eggs and milk or cream and lardons (smoked bacon pieces).
Quiche has a pastry crust it is filled with smoked bacon ,custard ,cheese, meat, seafood or vegetables.
Quiche can be served hot or cold.
It is a puff-pastry crust filled with cheese and vegetables and looks like the quiche.
The traditional French filling is with leeks and cream.
Steak tartare is a meat dish, made from raw minced meat "beef or horse meat".
It is usually served with onions, pepper and Worcestershire sauce, and seasoned with spices.
It is often served with a raw egg yolk, and french fries.
A cassoulet is a dish of white beans stewed slowly with meat, pork ,duck ,sausages, goose, and rarely mutton.
It is also sold in cans.
Beef Burgundy (bœuf bourguignon)
Boeuf bourguignon is a traditional French meal that has become internationally well-known.
Originating in the region of Burgundy in France.
It is a stew made of beef braised in red wine, beef broth and seasoned with garlic, pearl onions, fresh herbs and mushrooms.
It is also one of the rare dishes that is even better the second day.
Coq Au Vin "Rooster with wine"
One of the most famous French foods.
It is a dish of chicken marinated in wine (usually Burgundy), mushrooms, salty pork or bacon (lardons), onions, often garlic and sometimes with a drop of brandy.
Although the name Coq means "rooster" but the recipe usually uses chicken.
Duck Confit "Confit De Canard"
It is considered one of the finest French dishes
It is prepared using a braised leg of a duck, although goose and pork can also be used.
The meat is specially prepared using a slow-cooking process (confit), where the duck meat is marinated in salt, garlic and thyme and then slow-cooked in its own fat at low temperatures.
It is served with confit roasted potatoes and garlic on the side.
Duck confit can be served for both lunch and dinner.
Duck Breast " Magret De Canard"
It is a fillet meat thin, cut from the chest of a goose or duck .
Can be dried or smoked , cut into thin slices, it is most often served rare or pink after being cooked in a grill or pan.
It is prepared from the liver of a goose, or duck.
It's considered a luxury food in France.
The best way to try it is on a piece of brioche with a bit of onion spread or fig jam.
Foie gras can be served during breakfast, as a side dish, or main course meal.
It is mainly prepared on special occasions, such as Christmas, or New Year.
Cottage Pie "Hachis Parmentier"
Hachis Parmentier consists of two-layers a layer of mashed potatoes and a layer of juicy ground beef.
In general, it served with a green salad.
It is the French version of shepherd's pie
Blanquette of Veal (Blanquette de Veau)
It is a traditional slow-cooked meal.
It is cooked with veal shoulder or chest, cream, and a carrot and onion broth.
Sometimes it served with mushrooms.
It is a dish of melted cheese that is eaten with potatoes, cold meat, onions and pickles.
This is the ultimate winter-friendly meal.
Cheese fondue is also a perfect winter-friendly cheese meal.
It consists of three kinds of cheeses are melted together in a pot (beaufort, comté, and emmental), and white wine is added.
With a specific skewer, each guest dips a bit of bread.
According to the tradition, if someone drops their bread into the pot, a forfeit is given to them.
Gratin dauphinois is a French dish of sliced potatoes baked in milk.
It is made up of sliced potatoes cooked with cream, milk and nutmeg.
No cheese is added in the original recipe but sometimes it can be added.
Aligot is a dish made from cheese blended into mashed potatoes.
Aligot is a dish made from cheese blended with mashed potatoes , butter, cream, crushed garlic, and the melted cheese.
Crème brûlée is a favorite French dessert.
It consist of a rich custard base topped with a layer of tough crunchy caramel prepared using a blow torch.
It is normally served slightly chilled.
Profiteroles are little balls of puff pastries filled with sweet whipped cream, custard or vanilla ice cream and topped with chocolate sauce, caramel, or a dusting of powdered sugar.
The puffs may be decorated or left plain.
Savory profiterole are also made, filled with pureed meats, cheese, and so on.
Macarons are popular dessert in France.
This delicious sweet cookies made with eggs white, icing sugar, sugar, almond powder or ground almond, and food coloring*.
Two layers of cookies are filled with butter cream or jam .
*Macarons come in many colours such as pink for raspberry taste, brown for chocolate, yellow for vanilla or lemon, green for pistachio, blue for blueberry.
Éclair is a cylindrical pastry made from choux dough having a cream filling, with icing on the top.
The dough is piped into its typical cylindrical shape using a pastry bag, and is baked till it is crisp.
The cream filling is done once the pastry cools down, and is later topped with fondant icing.
Mille-feuille "Napoleon Pastry"
It is a famous French pastry It is made up of three layers of puff pastry , two layers filled with pastry cream.
The top pastry layer is coated with powdered sugar, and sometimes cocoa, pastry crumbs, roasted almonds or striped layer made of white icing and chocolate are combine together.
Madeleines are very small sponge cakes it has the shape of shells.
It is prepared with flour, eggs, almonds, and sugar.
Traditionally, a madeleine contains finely ground almonds, but many variations are exist.
This 'upside-down' apple tart made with apples which were caramelized in butter and sugar before baking.
Before the tart is baked, the fruits are caramelized in butter and sugar.
Tarte tatin can also be baked with other fruits, such as plums, peaches, pears, and pineapple.
First prepared as a result of an accident in the kitchen of Hotel Tatin (France).
Crêpe is a thin pancake made from either wheat flour, or buckwheat flour.
Crêpes are filled with different fillings, which can be sweet, or savory.
Sweet crepes are served as breakfast, or as a dessert, while the savory crepes can be eaten for lunch, or dinner. The sweet fillings include sugar, maple syrup, whipped creams, and custard,chocolate and fruits.
the savory fillings include eggs, ham, mushrooms, cheese, and other products.
It means “floating island”.
Ile flottante is made from whipped egg whites, sugar, vanilla extract and custard.
Sometimes, it can be served with some almonds or coconut on top of it.
This dessert is very common in Paris
A petit four is a small bite-sized sweet appetizer. It is made of flour, butter, egg yolk, sugar, baking powder and vanilla.
after baking Jam and cream are added to the petit fours.
Crème caramel or caramel dessert is a custard dessert with a layer of caramel sauce, it is opposed to crème brûlée which is custard with an added hard clear caramel layer on top.