Updated: 3 days ago
There are many dishes that are considered part of French national cuisine today.
A meal often consists of three courses, hors d'œuvre or entrée (introductory course, sometimes soup), plat principal (main course), fromage (cheese course) or dessert, sometimes with a salad offered before the cheese or dessert.
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 a Fillet of Beef.
Croissants are typically used for breakfast, it is a buttery, flaky, pastry.
It is made of 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 shapes.
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 caramelization 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 is 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 omeletes.
It consists 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 includes 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 tastes 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.