What to Eat in France - Fifty French Favorites

French cuisine is like the country's love affair with itself - indulgent, refined, and utterly irresistible. It's characterized by its regional diversity and fresh local ingredients, from the seafood-rich coast dishes to the hearty, meat-centric meals of the heartland, and the delicate pastries of Paris. At its core, French cooking celebrates the art of flavor enhancement through methods like braising, sautéing, and the art of the perfect sauce. Iconic dishes include coq au vin, wine-braised chicken, ratatouille, a colorful, vegetable dish from Provence, and bouillabaisse, a complex fish stew from Marseille. The French take immense pride in their bread, especially the baguette, and pastries like croissants and éclairs. Cheese is another cornerstone, with hundreds of varieties, each with its own story. French cuisine also celebrates the ritual of dining, where meals are savored slowly, often in multiple courses, highlighting the importance of conviviality and the appreciation of fine food and wine.

APPETIZERS AND SNACKS

1. Foie Gras - This luxurious dish pan seared or as a pate, is made from duck or goose liver.

2. Steak Tartare - Raw finely chopped beef mixed with capers, onions, and seasonings, topped with a yolk.

   

3. Tartare de Saumon - Salmon tartare is chopped raw salmon mixed with herbs, capers, and a touch of citrus or soy sauce.

4. Escargots à la Bourguignonne - Snails cooked in garlic butter and parsley goodness.

   

5. Soupe à l'Oignon - French Onion Soup topped with toasted bread and melted cheese.

6. French Cheeses - Brie, Roquefort, Comté, Chèvre, Camembert and more.

   

7. Salade Lyonnaise - This tasty salad from Lyon consists of frisée lettuce, with bacon, and croutons, dressed in a warm bacon vinaigrette and topped with a poached egg.

8. Salade Niçoise - Originating from Nice, this salad includes tuna, olives, tomatoes, hard-boiled eggs, and green beans dressed with olive oil and vinegar or a vinaigrette.

   

9. Salade de Chèvre Chaud - This salad showcases warm baked goat cheese directly on a bed of greens or on a toast.

10. Tarte Flambée - From Alsace, flatbread topped but with crème fraîche, onions, bacon.

    
    

    MAINS:

    
    

11. Jambon-Beurre - Simple ham and butter sandwich on a baguette.

12. Croque Madame - Is Croque Monsieur (French grilled ham and cheese sandwich topped with béchamel sauce ) elevated with a fried egg on top.

    

13. Quiche Lorraine - A flaky pastry crust filled and baked with a mixture of eggs, spices, bacon, and cheese. It's an iconic French treat.

14. Coq au Vin - Classic French dish. Chicken braised with wine, bacon, and mushrooms.

15. Boeuf Bourguignon - Beef stewed in red wine with carrots, potatoes, and mushrooms.

16. Steak Frites - A steak, typically filet mignon, served with fries served in numerous Paris bistros.

    

17. Lapin à la Moutarde - Delicious rabbit served in a mustard sauce.

18. Blanquette de Veau - Traditional veal stew in a creamy fraîche sauce with mushrooms.

19. Confit de Canard - Duck leg preserved and cooked in its own fat. A must-try in France.

    

20. Moules Frites - Mussels with fries, prepared in various broths and sauces. A classic to try is Moules Marnier in garlic wine broth.

21. Sole Meunière - One of the most classic French fish dishes, where the sole is lightly floured and fried, served in lemon juice and butter sauce.

22. Bouillabaisse - Hailing from southern France, this fish and seafood tomato stew, has an exquisite flavor due to saffron and fennel.

    

23. Cassoulet -  From the south of France, this slow-cooked bean casserole, is also made with duck confit, pork, and sausage.

24. Choucroute Garnie - A hearty meal with sauerkraut of sausages, pork, and potatoes.

25. Pot-au-Feu - Beef and vegetable stew, in broth. A delightful, hearty French meal.

    

26. Gigot d'Agneau - Roast leg of lamb, with garlic and rosemary, served with potatoes.

27. Gratin Dauphinois - A classic. Sliced potatoes baked in cream with garlic and cheese.

28. Magret de Canard - Duck breast, often served with a fruit-based sweet tangy sauce.

29. 

    Champignons de Paris - Button mushrooms sauteed, grilled, roasted, or stuffed.

30. Aligot -  Creating this stretchy and creamy dish, cheese is added to mashed potatoes.

31. Haricots Verts French sauteed / blanched green beans served with a light vinaigrette.

32. Ratatouille - Vegetable dish Provence, made with eggplant, zucchini, bell peppers, and tomatoes. A colorful delight.

    

    
    

    BAKED GOODS and DESSERTS:

    
    

33. Croissant - The ultimate Parisian buttery, flaky breakfast pastry.

34. Crêpes - Thin pancakes that can be sweet or savory. They originated from Brittany. 

    

35. Pain au Chocolat - Chocolate-filled croissant. It's the essential Parisian treat.

36. Baguette - Freshly baked from the boulangerie it's a truly iconic French bread.

37. Tartine - Open-faced sandwich, often with butter and jam or cheese.

38. Macarons - Delicate meringue-based cookies filled with ganache, buttercream, or jam. Visit the famous Ladurée in Paris.

    

39. Madeleine - Small shell-shaped cookies with the texture of a sponge cake.

40. Clafoutis - Cherries arranged in a dish and covered with a thick flan-like batter. Traditionally, pits stay in.

41. Crème Brûlée - Creamy custard dessert with a layer of caramelized sugar. You have to break the top to get a spoonful.

    

42. Tarte Tatin - Apple tart prepared with caramelized apples presented on top.

43. Chocolat Chaud - Try in Angelina in Paris this thick and rich French hot chocolate.

44. Île Flottante - Meringue floating on a pool of crème anglaise.

    

    
    

45. Éclairs - Long choux pastries filled with cream and topped with icing (chocolate, caramel, and other).

46. Mille-feuille - Layered "thousand leaves"puff pastry with pastry or whipped cream.

47. Mousse au Chocolat - A light and airy chocolate dessert, made with chocolate, eggs, sugar, and sometimes cream.

    

48. Opéra Cake - Multi-layered almond sponge cake soaked in coffee syrup, layered with ganache and coffee buttercream.

49. Profiteroles - Topped with chocolate, these small choux pastry balls filled with ice cream or whipped cream are a treat.

50. Cannelé - Small, fluted cake with a custard center and a caramelized crust, originally from Bordeaux but very popular in Paris.