Cuisine in France

Bœuf Bourguignon

Representative Burgundy stew of beef slowly simmered in red wine

• Region: Burgundy
• Main ingredients: Beef, Red wine, Bacon, Onion, Mushroom

Coq au Vin

Local dish of chicken simmered in wine with aromatic vegetables

• Region: Burgundy
• Main ingredients: Chicken, Red wine, Carrot, Onion

Cassoulet

Traditional southwestern dish combining white beans and meats baked in oven

• Region: Occitanie
• Main ingredients: White beans, Sausage, Duck, Breadcrumbs

Ratatouille

Provençal home cooking simmering summer vegetables in olive oil

• Region: Provence
• Main ingredients: Tomato, Zucchini, Eggplant, Bell pepper, Olive oil

Quiche Lorraine

Lorraine specialty baking bacon-filled egg mixture in pie crust

• Region: Lorraine
• Main ingredients: Egg, Cream, Bacon, Pie dough

Steak Tartare

Bistro staple of chopped raw lean meat mixed with seasonings and egg yolk

• Region: Paris
• Main ingredients: Beef, Egg yolk, Shallot, Capers

Escargots de Bourgogne

Appetizer of snails shell-baked in garlic butter

• Region: Burgundy
• Main ingredients: Escargot, Butter, Parsley, Garlic

Galette Complète

Breton light meal wrapping egg, ham, and cheese in buckwheat crepe

• Region: Brittany
• Main ingredients: Buckwheat flour, Egg, Ham, Cheese

Tartiflette

Savoyard winter dish layering potatoes and Reblochon cheese for baking

• Region: Savoy
• Main ingredients: Potato, Reblochon, Bacon, Onion

Bouillabaisse

Saffron-scented Mediterranean seafood soup. Marseille fisherman''s dish

• Region: Provence
• Main ingredients: Seafood, Tomato, Saffron, Garlic

Foie Gras Terrine

Luxury appetizer of duck or goose fattened liver cooked at low temperature

• Region: Southwest France
• Main ingredients: Foie gras, Port wine, Salt, Pepper

Crème Brûlée

Cream dessert with caramelized custard surface

• Region: Nationwide
• Main ingredients: Egg yolk, Cream, Sugar, Vanilla