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List of French dishes

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Title: List of French dishes  
Author: World Heritage Encyclopedia
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Subject: Food, Lists of prepared foods, French cuisine, List of tteok varieties, List of Sri Lankan sweets and desserts
Collection: France-Related Lists, French Cuisine, Lists of Foods, Lists of Foods by Nationality
Publisher: World Heritage Encyclopedia

List of French dishes

There are many dishes considered part of French cuisine. Some dishes are considered universally accepted as part of the national cuisine, while others fit into a unique regional cuisine. There are also breads, charcuterie items as well as desserts that fit into these categories which are listed accordingly as well.


  • Common dishes found on a national level 1
    • Common breads of France 1.1
    • Common desserts and pastries 1.2
  • Lorraine 2
  • Alsace 3
  • Normandy 4
  • Brittany 5
  • Loire Valley/Central France 6
  • Burgundy 7
  • Rhône-Alpes 8
  • Aveyron 9
  • Toulousain 10
  • Languedoc-Roussillon 11
  • Provence/Côte d'Azur 12
  • French cuisine ingredients 13
  • See also 14
  • Notes 15
  • Works cited 16

Common dishes found on a national level

There are many dishes that are considered part of the nation's national cuisine today. Many come from haute cuisine in the fine-dining realm, but others are regional dishes that have become a norm across the country. Below are lists of a few of the more common dishes available in France on a national level.

Common breads of France

Common desserts and pastries

A mille-feuille pastry



A typical choucroute garnie



A sweet crêpe

Loire Valley/Central France


Gruyère Cheese Gougères.


tartiflette with ham


  • gargonschnov Tripoux (tripe 'parcels' in a savoury sauce)
  • Truffade (potatoes sautéed with garlic and young Tomme cheese)
  • Aligot (mashed potatoes blended with young Tomme cheese)
  • Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese)
  • Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts)


  • Cassoulet (a dish made with beans, sausages and preserved duck or goose)


Provence/Côte d'Azur

Soupe au Pistou
  • Bouillabaisse (a stew of mixed Mediterranean fish, tomatoes, and herbs)
  • Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic)
  • Pieds paquets (Lamb's feet and tripe 'parcels' in a savoury sauce)
  • Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan)
  • Salade Niçoise (varied ingredients, but always black olives, tuna)
  • Socca
  • Panisses
  • Quince cheese
  • Pissaladière (an antecedent of the much more popular pizza)
  • Daube provençale
  • Calisson (famous candy from Aix-en-Provence)
  • Tarte tropézienne (famous tarte from Saint-Tropez)
  • Navette (from Marseille)
  • Fougasse
  • Aïoli (sauce made of garlic, olive oil, lemon juice, and egg yolks)
  • Tapenade (puree or finely chopped olives, capers, anchovies and olive oil)
  • Pan-bagnat (sandwich with whole wheat bread, salade, hard boiled eggs, tomatoes, tuna or anchovies and olive oil)
  • Chichi (french churro)
  • Pompe à l'huile also called Fouace in Occitan (galette made with olive oil. It is part of the thirteen desserts of a Provençal Christmas)
  • Gibassier (galette made with olive oil and spiced with anise, candied orange peel, and orange flower water, and dusted with baker's sugar)
  • Oreilette (beignet eaten during canival or Christmas)
  • Gateau des rois ( tortell, provençal variant of the king cake with glazed fruit)

French cuisine ingredients

An entire foie gras (partly prepared for a terrine).
Escargot cooked with garlic and parsley butter in a shell (with a €0.02 coin as scale)
Black Périgord Truffle

French regional cuisines use locally grown vegetables, such as:

Common fruits include:

Meats consumed include:

Eggs are fine quality and often eaten as:

Fish and seafood commonly consumed include:

Herbs and Seasonings vary by region and include:

Fresh fruit and vegetables, as well as fish and meat can be purchased either from supermarkets or specialty shops. Street markets are held on certain days in most localities; some towns have a more permanent covered market enclosing food shops, especially meat and fish retailers. These have better shelter than the periodic street markets.

See also


Works cited

  • Newman, Bryan. Behind the French Menu. French cuisine explained, 2013
  • Steele, Ross. The French Way. 2nd edition. New York: McGraw-Hill, 2006.
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