International Recipes and Cooking Around the World

France: Recipes and Cuisine

Village in Provence, France

Image Creative Commons by Bert Kaufmann

As the creators of what is widely acknowledged to be one of the world's great cuisines, the French were the first to codify their repetoire of dishes into standard recipes. Butter, cream and cheese are used to luscious results in the north of the country. Southern Provencal cuisine works miracles with olive oil, fresh herbs and abundant seafood.

Typical French Dishes

A list of typical French dishes and foods. Use it to help you plan a French-style meal, party or festival.


  • Canapés (Crouton rounds with toppings)
  • Galantines (Boned, stuffed poultry)
  • Olives Marinées (Marinated olives)
  • Pâté de Campagne (Country pâté)

Soups and Stews

  • Aïgo Bouïdo (Garlic soup)
  • Bouillabaisse (French Provençal seafood stew)
  • Consommé (Clear broth)
  • Fond de Volaille (Poultry stock)
  • Gratinée à l'Oignon (Onion soup)
  • Potage Parmentier (Potato soup)
  • Soupe au Pistou (Provençal vegetable soup with pesto)
  • Soupe de Poissons (Fish soup)
  • Tourain (Garlic and bread soup)


  • Croûtons (Toasted bread cubes)
  • Salade Niçoise (Salad with tuna, olives, potatoes and green beans)
  • Vinaigrette (Basic salad dressing)

Eggs and Dairy

  • Fromages Français (French cheeses)
  • Oeufs en Cocottes (Eggs baked in ramekins)
  • Omelettes
  • Quiche Lorraine (Bacon and egg tart)
  • Soufflé au Fromage (Cheese soufflé)


  • Canard à l'Orange (Duck with orange sauce)
  • Canard au Navets (Duck with turnips)
  • Confit de Canard (Duck braised in fat)
  • Coq au Vin (Chicken and vegetables braised in red wine)
  • Oie Braisée au Marrons (Goose braised with chestnuts)
  • Poule au Pot (Stewed chicken and vegetables)
  • Poulet Poêlé à l'Éstragon (Tarragon chicken)
  • Poulet Rôti (Simple roast chicken)
  • Suprêmes de Volaille Sautées (Sautéed chicken breasts)


  • Blanquette de Veau (Veal stew with white sauce)
  • Boeuf Bourguignon (Beef braised in red wine)
  • Cassoulet (Meat and sausages slow-simmered with white beans)
  • Choucroute Garni (Braised sauerkraut and meats)
  • Gigot d'Agneau (Leg of lamb)
  • Navarin (Lamb ragout)
  • Pot-au-Feu (Stewed beef and vegetables)
  • Steak au Poivre (Pepper steaks)

Fish and Seafood

  • Bouillabaisse (Provençal seafood stew)
  • Coquilles St. Jacques au Beurre Blanc (Scallops with butter sauce)
  • Moules Marinières (Mussels, sailor-style)
  • Sole Meunière (Sauteed sole with brown butter and lemon sauce)

Vegetables and Beans

  • Artichauts à la Barigoule (Braised artichokes)
  • Carottes Étuvées au Beurre (Carrots braised in butter)
  • Céleris Braisés (Braised celery)
  • Choucroute Garni (Braised sauerkraut and meats)
  • Duxelles (Mushroom stuffing)
  • Gratin Dauphinois (Scalloped potatoes)
  • Haricot Verts à l'Ail (Garlic green beans)
  • Legumes à la Grecque (Vegetables Greek-style)
  • Poireaux Braisés au Beurre (Leeks braised in butter)
  • Pommes Anna (Potatoes baked in butter)
  • Pommes Duchesse (Browned potato puree)
  • Pommes Soufflées (Puffed fried potato squares)
  • Pommes Frites (French fried potatoes)
  • Ratatouille (Provençal eggplant, tomato and basil)
  • Tian de Courgettes (Provençal vegetable gratin)
  • Tomates Provençales (Roasted, stuffed tomatoes)

Breads and Grains

  • Brioche (Rich, buttery bread)
  • Crèpes (Thin pancakes)
  • Croissant (Pastry crescents)
  • Pain de Campagne (Country bread)
  • Pâte à Pain (Basic bread dough)
  • Pâte Brisée (Short pastry crust for savory tarts and pies)
  • Pâte Feuilletée (Puff pastry)
  • Pissaladière (Provençal anchovy and onion tart)


  • Béchamel (Basic white sauce)
  • Beurre blanc (White butter sauce)
  • Mignonette (Pepper sauce for raw oysters)
  • Pistou (Basil-pinenut sauce)


  • Crème Brûlée (Caramelized custard)
  • Clafouti (Cherry flan)
  • Pâte à Choux (Choux pastry)
  • Pâte Brisée (Pastry crust)
  • Poires au Vin Rouge (French pears poached in red wine)


  • Vin Brûlé (Warm spiced wine)

French Recipes

Try these recipes from France.

Le Grand Aïoli

Aioli garlic sauce in mortar

(French Provençal cod and vegetables with garlic mayonnaise)


Oysters with mignonette sauce

(French peppercorn sauce for raw oysters)

Soupe au Pistou

Pot of soupe au pistou ready to eat

(French Provençal vegetable and bean soup with basil-garlic sauce)