French Cuisine

53 dishes · Community built

French Dishes

#1

Croissant

The pinnacle of French pastry — hundreds of paper-thin buttery layers that shatter at first bite, golden and deeply flav...

#2

Quiche Lorraine

A buttery pastry shell filled with silky egg custard, bacon, and cheese.

#3

Bouillabaisse

Marseille's legendary Provençal fish stew with saffron, fennel and the freshest seafood, served with rouille-topped crou...

#4

Croque Monsieur

A grilled ham and cheese sandwich, topped with bubbling béchamel sauce.

#5

Duck Confit

Duck legs slow-cooked submerged in their own fat until impossibly tender, then crisped skin-side down until shatteringly...

#6

Ratatouille

A rustic Provençal stew of eggplant, zucchini, pepper, and tomato.

#7

Crème Brûlée

Silky vanilla custard with a perfectly caramelised sugar crust that shatters dramatically with a spoon.

#8

Boeuf Bourguignon

Julia Child's favourite — beef slow-braised in Burgundy wine with pearl onions, mushrooms and lardons until fall-apart t...

#9

French Onion Soup

Deeply caramelised onions in a rich beef broth, topped with a toasted crouton and a thick blanket of melted Gruyère.

#10

Tarte Tatin

An upside-down caramelised apple tart baked under buttery puff pastry — invented by accident, perfected by France.

#11

Steak Frites

The French bistro classic — a perfectly cooked entrecôte with herb butter and a mountain of crispy thin-cut frites.

#12

Cassoulet

A slow-baked casserole of white beans, sausage, and duck confit.

#13

Coq au Vin

Chicken slow-braised in red wine with mushrooms, pearl onions and lardons — the ultimate French bistro comfort dish.

#14

Mille-Feuille

Layers of crisp caramelised puff pastry and vanilla crème pâtissière, topped with feathered white and chocolate icing.

#15

Canard à l'Orange

Roast duck served with a glossy bittersweet orange sauce made with caramel, stock and orange juice.

#16

Escargot

Burgundy snails baked in their shells with garlic, parsley and butter — one of France's most iconic and adventurous dish...

#17

Hachis Parmentier

Minced beef cooked with onion and herbs, topped with buttery mashed potato and baked until golden.

#18

Gratin Dauphinois

Thinly sliced potatoes baked slowly in cream and garlic until tender and golden on top.

#19

Galette Bretonne

A thin, lacy buckwheat crêpe from Brittany, folded around ham, Emmental and a soft egg.

#20

Mousse au Chocolat

Light, airy dark chocolate mousse made with whipped egg whites and set in the fridge.

#21

French Macarons

Delicate almond meringue sandwich cookies in a rainbow of flavors.

#22

Paris-Brest

A ring of choux pastry scattered with flaked almonds and filled with rich hazelnut praline cream.

#23

Vichyssoise

A smooth, velvety soup of leeks, potatoes, stock and cream, traditionally served chilled with chives.

#24

Tarte Flambée

A thin, crisp flatbread from Alsace topped with crème fraîche, onions, and lardons.

#25

Far Breton

A dense, custardy prune-studded cake from Brittany, similar in texture to clafoutis.

#26

Clafoutis

A baked dessert of fruit, traditionally black cherries, set in a thick, custardy batter.

#27

Tarte au Citron

A crisp pastry shell filled with tangy lemon curd, finished with a light dusting of powdered sugar.

#28

Salade Lyonnaise

Frisée lettuce tossed with warm bacon lardons and a poached egg, dressed in a tangy vinaigrette.

#29

Choucroute Garnie

Sauerkraut simmered with an assortment of sausages and cured pork, an Alsatian specialty.

#30

Madeleines

Small, shell-shaped butter sponge cakes with a characteristic hump, crisp at the edges and soft inside.

#31

Poulet Basquaise

Chicken braised with peppers, tomato, and Espelette pepper, a specialty of the Basque region.

#32

Bisque de Homard

A rich, silky lobster soup made from roasted shells, cognac, tomato and cream.

#33

Pain au Chocolat

Flaky, buttery laminated pastry rolled around two batons of dark chocolate.

#34

Galette des Rois

A flaky puff pastry cake filled with almond cream, traditionally served for Epiphany.

#35

Soupe au Pistou

A vegetable and bean soup finished with a garlicky basil paste, the French answer to pesto.

#36

Croque Madame

A toasted ham and cheese sandwich topped with béchamel and grilled Gruyère, crowned with a fried egg.

#37

Rillettes

Slow-cooked pork shredded and preserved in its own fat, spread cold on toast or bread.

#38

Blanquette de Veau

A creamy veal stew with mushrooms and pearl onions, gently simmered without browning the meat.

#39

Salade Niçoise

A composed salad from Nice with tomatoes, hard-boiled eggs, olives, anchovies or tuna, and green beans.

#40

Moules Marinières

Mussels steamed open in white wine with shallots, garlic, butter and parsley, served with bread or fries.

#41

Pot-au-Feu

A classic French boiled dinner of beef and root vegetables simmered together in a rich broth.

#42

Éclair

A long choux pastry filled with vanilla, chocolate or coffee crème pâtissière and glazed with fondant or chocolate.

#43

Profiteroles

Small choux buns filled with vanilla ice cream or cream and drenched in warm chocolate sauce.

#44

Coquilles Saint-Jacques

Scallops in a creamy white wine and mushroom sauce, served in their shells, topped with cheese or breadcrumbs and grille...

#45

Magret de Canard

A thick duck breast, scored and cooked skin side down until crisp, served pink with a fruit or pepper sauce.

#46

Kouign-Amann

A layered, caramelized butter and sugar pastry from Brittany, crisp and sticky.

#47

Sole Meunière

Whole Dover sole dusted in flour, pan-fried in butter and served with browned butter, lemon and parsley.

#48

Foie Gras

Rich, buttery duck or goose liver, most often served as a cold terrine with toasted brioche and fruit chutney.

#49

Crêpes Suzette

Thin crêpes warmed in a buttery orange caramel sauce and flambéed with orange liqueur.

#50

Aligot

Mashed potato whipped with fresh cheese into an incredibly stretchy, silky side dish.

#51

Soufflé au Fromage

A light, airy cheese soufflé of béchamel, egg yolks and Comté or Gruyère, puffed high and golden from the oven.

#52

Pissaladière

A savory tart from Provence topped with slow-cooked caramelized onions, olives, and anchovies.

#53

Île Flottante

Poached meringue floating on a pool of vanilla custard, often topped with caramel.

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