Best French Food: 55 Best French Dishes and Traditional Food in France to Try

Last updated on March 9th, 2024 at 08:56 am

Best French Food: 55 Best French Dishes and Traditional Food in France to Try

We will write about French food with the best 55 French dishes. French cuisine is great, and popular over the world and we will tell you some dishes are authentic traditional food in France and drinks in France!

French cuisine is made up of France food traditions and practices. It is renowned for its elegance and taste all over the globe. In the medieval period, when the elite ate lavish feasts influenced by Italian cuisine, food became a prominent aspect of French cuisine.

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BEST FRENCH FOOD: 55 BEST FRENCH DISHES AND TRADITIONAL FOOD IN FRANCE TO TRY

BEST FRENCH DISHES: TRADITIONAL FOOD IN FRANCE

1. FRENCH ONION SOUP

French onion soup is one of the most popular French food. French onion soup is made on meat stock and onions (can be caramelized) and to serve gratinéed with croutons and cheese on top or a large piece of bread. This is usually winter food, so it’s cheaper in winter than in summer. French onion soup is an appetizer so some meals are accompanied by this soup. It usually costs a cup of soup is €3 and a bowl of soup is €4.

2. SALADE NIÇOISE

Now a world-famous dish served in many restaurants all over the world, Salade Niçoise is another definitive dish in the city. The salad is made with tomatoes, black olives, radish, onion, artichokes tuna, anchovies, and hard boil egg along with olive oil. Salade Niçoise is a very filling meal in itself while another famous dish called Le Pan Bagnat is basically a sandwich version of the salad.

3. SALADE LYONNAISE

Salade Lyonnaise creates up of greens, ham, croutons, and a poach egg on top. This is name after Lyon, a town in France. Among the most famous salads on the dishes of many tiny French eateries and cafés is Salade Lyonnaise.

4. RATATOUILLE

Ratatouille is a well-known French dish made with a mixture of herbs and vegetables that actually originated in Nice. It was usually cook using eggplant, zucchini, carrot, tomato, garlic, onion, thyme, bay leaves, and marjoram, and is the perfect side dish for veal or chicken.

5. COQ AU VIN

Coq au vin is one of the most popular French dishes made of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine was to use in this dish and many regions in France cook this in various and sometimes with champagne.

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6. BOUILLABAISSE

A staple among locals and a tourist favorite in Marseille is bouillabaisse, one of the best French dishes the city has to offer. As a coastal town, Marseille has perfected this fish dish over the centuries. 

Bouillabaisse was cook with 5 different kinds of fish, mostly choosing among local finds like conger eel, crayfish, monkfish, red mullet, red scorpionfish, spider crab, or rockfish. There’s also a specific process of eating this meal. First, you get the broth. Then, the fish fillet comes with croutons and rouille placed on top or served on the side.

7. MOULES MARINIÈRE

As part of the Provence region, wonderful herbs like oregano, rosemary, thyme, and many more to use in a seafood dish in Marseille. Commonly known as “sailors mussels,” moules marinière serves with plenty of garlic, onion, and herbes de provence and the freshest mussels in the city.

8. PISSALADIERE

Pissaladiere is a cross between a puff pastry and a pizza, with toppings like black olives, onions, and anchovies but with an especially thin crust. You’ll definitely love munching on pissaladiere at the beach or in a nice restaurant.

9. CONFIT DE CANARD (DUCK CONFIT)

Duck flesh was slow roast with its own fat to make confit de canard. Pepper, salt, and organic spices and herbs like thyme, shallots, and bay leaves used to flavor the meat. Because confit de canard is just so thick and rich, this was to serve without the need for a sauce.

10. CANARD À L’ORANGE (DUCK IN ORANGE SAUCE)

A duck was a cook in a classic French meal known as canard à l’orange. This is top with a sweet and tangy brownish sauce made with honey and orange juice. Canard à l’orange was cook with Magret duck confit, which originates from a coercing duck reared for foie gras manufacturing.

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11. CASSOULET

Cassoulet is a typical southwestern French good dish with beans and pork. Throughout this glaze clay saucepan pot, the meal is simmering for hours at a low temp till the meat and beans become tender enough to dissolve in your mouth. Cassoulet was best to serve with a glass of red wine that is aromatic.

12. CROQUE-MONSIEUR

A portion of ham and melt cheese placed between two pieces of sandwich bread in a croque-monsieur, a classic French hot sandwich. The croque-monsieur is so well-known even Marcel Proust spoke about it in his masterwork In Search of Lost Time, published in 1918.

13. CROQUE MADAME

Croque Madame, which is said to refer to a female’s hat, was popular in the 1960s. The sandwich is a more unusual vegetarian variation, with cucumbers and chives instead of ham.

14. ESCARGOTS BOURGUIGNONNE

Escargots Bourguignonne is a Burgundy-based french style meal. Snails were roast with garlic and butter to make this meal. This suggests that you offer Escargots Bourguignonne with a crispy baguette to soak up the sauce.

15. MOULES-FRITES (MUSSELS WITH FRENCH FRIES)

Moules-Frites is a classic soul dish to prepare with mussels with French fries just on the side. Belgium, the Netherlands, and France are all known for this meal. Moules-Frites can be available throughout most eateries and are commonly split by large groups of people.

16. POMMES FRITES

Pommes Frites has been producing out of potatoes which are split into longways strands and deep fry in boiling oil. They’re generally serving in paper cones with a hefty dollop of ketchup on top. Pommes Frites has already since distinguished itself as a popular food all over the world.

17. OMELET

An omelet is a meal set by folding beat eggs over specific ingredients or frying them in butter and oil. The initial omelets were thought to cook in Persia, and the French term omelet first was use in the 16th century. Gently cook without browning, omelets were generally season with spices, onions, and tomatoes.

18. FLEMISH CARBONNADE

French carbonnade is a lump of Flemish meat and onion soup famous throughout Belgium, the Netherlands, and French Flanders. Lager, rosemary, juniper berry, mayonnaise, and spicy bread applies to make it.

19. FRENCH LENTILS

French Lentils are tiny and darkish green-gray in color. They’re around one-third of the size of regular lentils. Once cook, French lentils keep their shape. They’re great in soups, salads, and side dishes since they stay together so nicely.

20. RACLETTE

Raclette is a traditional cheese in France and Switzerland made from milk from cows that work in conjunction with a traditional meal. It’s both a dish-preparation device and a complete eating pleasure. Light white wines or classic kirsch liqueurs go well with raclette.

21. CHEESE FONDUE

Cheese fondue has been typically serving with squares of bread, boil potatoes, cured meats, and croutons, or even other pickles. Enjoying the cheese is a fantastic thing to spend the festivities with your friends and family. Cheese fondue is creamy, thick, and absolutely delicious.

22. JAMBON-BEURRE

Jambon-beurre is indeed the mixture of ham as well as butter on a slice of bread. It was a gastronomic institution in Paris. In France, jambon-beurre is among the most famous appetizers.

23. STEAK TARTARE

Steak tartare is a thin slices bare beef or horse meat entrée to serve with pepper, salt, Worcestershire sauce, and then Sriracha or mustard. A raw egg yolk, anchovies, onions, herbs, and cut gherkins were blending into the meat. Steak tartare is a raw cut beefsteak meal that originates in France around the beginning of the century.

24. ANDOUILLETTE (PORK SAUSAGE)

Andouillette is a gourmet sausage produce in France with hog meat and intestine, garlic, alcohol, peppers, as well as other spices. Because the sausage involves bits of a pig’s intestines, it really is a view being an occasional treat. Andouillette can be barbeque, boiling, or frying, and could be consuming hot or cold.

25. FOIE GRAS

Foie gras is indeed a French for fatty liver. Gavage, a notorious push procedure, was use to create sumptuous, pricey produce. Foie gras is easy to distribute and has a savory taste.

26. RILLETTES DE TOURS

Rillettes de Tours was pork spread produce by gently cooking swine flesh in a kettle of pig fat. This creates in the town of Tours’ French district. Rillettes de Tours, known locally as pig jam in France, may discover in charcuteries across the country.

27. OYSTERS

Oysters are to cultivate in the zone all around France stream Belon, yet they are to examine to be among the largest remaining oysters. They get a brine-like taste and a powerful copper touch, as well as a lot of saltiness. These oysters have rippling greenish shells and thus are thin and round.

28. TARTIFLETTE

Tartiflette was a delectable gratinate potatoes meal from France’s hilly Savoie area. This creates using standard size potatoes, wine, Reblochon cheese, onions, smoky salt pork, and crème fraîche, among other ingredients. Tartiflette was best suit hot, with a leafy side salad and a sip of French wine on the side.

BEST FRENCH FOOD: FRENCH CUISINE SNACKS AND DESSERTS TO TRY

29. FRENCH MACARON

French macaron is a French delicacy. They’re colorful and tasty, and while you might have tasted this somewhere else, wouldn’t it be nice to have a taste of the authentic French-made one while in France? You can buy French macaron in corner bakeries for €2-3.

30. BAGUETTE

Baguette is one of the most iconic foods in France. It is delicious on its own or with a variety of spreads or jams. A French bread law was even pass making that any baguette called Maison or homemade is mandatory to be made only on the premises with only four ingredients: flour, salt, water, and yeast. You can buy a piece of Baguette for 0.90 Euros in bakeries, around 0.45 Euros in supermarkets.

31. SOCCA

Socca we tried as French food in Nice. The quintessential food in Nice is a simple savory pancake to address as socca, which is to create chickpea, cook with olive oil, and can be charcoal-grill or cook in a wooden oven. Its thin crust and soft interior make it the perfect snack for children and a great beer match for adults.

32. BRIOCHE

Brioche is a sort of viennoiserie to produce in France that is a combination of a pastry and bread. It is creamy, fluffy, and delicate because of the strong butter, cream, and eggs content. Brioche has long been regarded as a treat as well as a point of pride.

33. PROFITEROLES

Profiteroles are fluffy sweets with a cocoa coating. Heavy whipping cream, custard, puff cream, or vanilla ice cream were use to stuff them. Profiteroles could also fill using savory cheese and herb mixes.

34. ÉCLAIRS

Éclairs are long desserts with a rich, milky middle and an attractive coating. They have a crusty outside and a delicate chewy inside. Its origins trace back to the turn of the 20th century in France. Éclairs have become more famous and around the globe, and novel contents including tea and citrus cream have been present.

35. CRÈME BRÛLÉE

Crème brûlée has a firm, burnt caramel crust and thus to cook with eggs, milk, honey, and vanilla. The mixture was cook, then put to ramekins, boil in a bain-marie, and cool well. Crème brûlée is a superb actual representation, traditional cookery that is subtle and tasty while also being easy enough to make.

36. CRÊPES

Crêpes are a type of pancake flour that originates in the Brittany part of France. Flour, egg, buttermilk, and sugar to beat into a light mixture to make these delightful sweets. Tasty foods including ham, sausages, cheddar, greens, eggs, or mushrooms can also be put into crêpes.

37. CROISSANTS

Croissants are flaky half-moon sweets with a yellow tint. It’s ideal to use pure butter and a sweetish dough batter to make them. Croissants are typically consuming for breakfast.

38. STRAWBERRY FRAISIER

Strawberry Fraiser is a popular French treat cook with fresh strawberries in the summertime. Its term derives from the French word fraises, which translates to strawberries.

39. MOUSSE AU CHOCOLAT

Mousse au Chocolat has been creating with cocoa, egg yolks, butter, sweetener, and salt. This is to understand for its rich chocolate flavor and frothy, bouncy consistency. Mousse au Chocolat was frequently top with cocoa chips or pieces to emphasize the taste and fluffy texture of the cream.

40. TRUFFLES

A truffle of gently dissolving dark chocolate buttercream coats liberally with chocolate powder is a one-of-a-kind experience. These thick and savory classic French dark chocolate truffles are the essence of that pleasure.

41. SOUFFLE

Souffle is a famous French treat which to enjoy by people all over the world. This dainty dessert to compose of 2 parts, a pudding or creamy foundation, and an egg white foam. Souffle comes in two flavors, sweet and savory.

42. MADELEINES

Madeleines are the ideal complement to a cup of tea in the morning. These creamy, sponge-cake-like pastries were gently toasting and crisp on the outside stays nice and soft inside. Madeleines have often been sweetening with nuts or lemon and dusted with icing sugar before serving.

43. TARTE TATIN

Tarte Tatin is to create with apple slices that have been flavor with butter, honey, and cinnamon, then top with a rich pie crust dough and bake till bright and sticky. After that, the entire dessert was turn upside-down onto a chafing dish. Tarte Tatin was best to serve warm, with a scoop of vanilla ice cream and a dollop of melt-in-your-mouth créme fraîche.

44. BOMBAS DE CREMA

Bombas de crema is a traditional dessert cream that is common to see in bakeries and cafes. In England and France, the treat was classifying as meringues. Sweet wine, tea, or coffee to serve with bombas de crema.

45. QUICHE LORRAINE

Quiche Lorraine is a simple pie made with a short crust dough crust and bacon, eggs, milk, cinnamon, and a sprinkle of pepper and salt. This serves as a treat on every other day of the year, generally with a leafy salad on the side. Quiche Lorraine was best to serve warm or at room temp, whilst bright crust retains its crispness.

DRINKS IN FRANCE: FRENCH DRINKS

46. PASTIS

Emerging from the ban on absinthe, pastis is a French apéritif that is diluted in water and drank by locals all over the city. This drink is available in almost every restaurant, with brands like 51, La Maison du Pastis, Pastis Jeannot, and Pernod Richard being the most famous ones.

47. ROSÉ

The perfect summer drink, Rosé is a popular wine in Provence and can be found in all restaurants and bars in Nice. There is plenty of inexpensive local rosé that will surely fit your budget, while some of the best rosé wine in the world is Vin de Bellet that is produced in Nice itself.

48. FRENCH WINE

French wine to produce in numbers ranging from 50 to 60 million liters annually, or 7–8 billion bottles, across the country. Alongside Italian, Spanish, and American wine-producing countries, France is among the nation’s biggest winemakers.

49. FRENCH HOT CHOCOLATE

The richness, smoothness, creaminess, and richness of French hot chocolate are unrivaled. It’s like sipping hot liquid chocolate, and there’s nothing else like it! French hot chocolate is ideal for the winter months.

50. COFFEE

French coffee focuses on the actual form in which the French sip their coffee. It’s not always prepared using French roast coffee beans, but it isn’t always produced in a French press. French coffee was commonly consumed in outside cafes or eateries in France.

51. CALVADOS

Calvados is a liquor made from cider or a blend of apples and pears which has been distilling. To make the foundation of the liquor, the fermenting juice was frequently double processed, then mature, and lastly, blend. Calvados manufacturing was carefully controlled, and final goods were categorizing according to the duration of maturity, with 2 years being by far the minimal.

52. CHAMPAGNE

The Champagne vineyard area situates in the ancient region of Champagne, which itself is the position in northeastern France. Champagne, the shiny white wine that carries the region’s brand, is indeed the region’s most famous export.

53. COGNAC

Cognac is made by distilling grapes to make eau-de-vie. When this was discovering that Charente eau-de-vie brandy aging in wood casks had unique and more subtle tastes, the liquor was born. Cognac became a popular drink, particularly among the British elite.

54. KRONENBOURG

In 1664, the Kronenbourg lager beer first develop in France. This was called after the year in which the Brasseries Kronenbourg owners began industrial production. Kronenbourg is the world’s fifth-oldest beer company which is still in use nowadays.

55. DESPERADOS

Desperados is a light lager beer with a tequila flavor. This was developed and produced by the French brewery business Fischer Brewery, and presently manufactured in the Karlovako Brewery by Heineken. The Alcohol by volume of Desperados is 5.9%.

Hope you liked our best French food blog post. Let us know if we missed any food in France and which one is your favorite in the list of French dishes.

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