France: Recipes and Cuisine Image 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 Click or Tap to Open/Close A list of typical French dishes and foods. Use it to help you plan a French-style meal, party or festival. Appetizers 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) Salads 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) Poultry 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) Meats 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) Sauces Béchamel (Basic white sauce) Beurre blanc (White butter sauce) Mignonette (Pepper sauce for raw oysters) Pistou (Basil-pinenut sauce) Desserts 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) Beverages Vin Brûlé (Warm spiced wine) French Recipes Try these recipes from France. Salade Niçoise (French Provençale tuna and vegetable salad) Tian de Courgettes et de Tomates (French Provencal summer squash and tomato gratin) Tarte Tatin (French caramelized apple tart) Olives Marinées (French marinated olives appetizer; see Olive Marinate recipe variations) Citronnade (French lemonade; see Lemonade recipe) Pommes Duchesse (French browned mashed potatoes; see Mashed Potatoes recipe variations) Vin Chaud (French warm spiced wine; see Mulled Wine recipe) Pistou (French basil-pinenut sauce; see Pesto Genovese variations)
