French Dishes

Aligot

An incredibly stretchy and rich dish from the Aubrac region of Auvergne, made by beating fresh tomme cheese into mashed potatoes with cream, butter, and garlic.

Baeckeoffe

An Alsatian casserole of three meats (pork, lamb, beef) marinated in white wine and layered with potatoes and onions, slow-baked in a sealed ceramic pot.

Baguette

The iconic long, thin French bread with a characteristically crispy crust and light, airy interior. A daily staple since the 19th century, best eaten fresh from the bakery.

Beef Bourguignon

Bœuf bourguignon

A rich, slow-cooked beef stew from Burgundy, braised in red Burgundy wine with carrots, onions, garlic, thyme, and mushrooms until the meat is fork-tender.

Beignets

Light, pillowy deep-fried dough traditionally enjoyed during Carnival season. French beignets are generously dusted with powdered sugar and served hot.

Berthoud

A traditional baked cheese dish from Savoie made with Abondance cheese, white wine, garlic, and nutmeg, served bubbling in individual ramekins with crusty bread.

Bisque

A rich, creamy, puréed French soup traditionally made from shellfish such as lobster, crab, or shrimp, flavored with cognac and finished with cream.

Blanquette de Veau

Blanquette de veau

A creamy white veal stew where neither the meat nor butter is browned. Veal is simmered in stock with mushrooms and onions, finished with a cream and egg yolk sauce.

Boeuf en Daube

Bœuf en daube

A Provençal beef stew slowly braised in red wine with orange peel, olives, tomatoes, and herbs. Similar to bourguignon but with distinct Mediterranean aromatics.

Bouillabaisse

A luxurious Provençal fish stew from Marseille made with multiple varieties of Mediterranean fish, saffron, fennel, orange zest, and served with rouille and croutons.

Brandade de Morue

Brandade de morue

A Provençal emulsion of salt cod, olive oil, and sometimes potatoes, pounded to a smooth, creamy spread. Served warm with bread or as a gratin.

Canard aux Cerises

Canard aux cerises

A French dish of duck braised with sour cherries, aromatic vegetables, white wine, and herbs, creating a sweet-tart sauce that complements the rich duck meat.

Canelé

A small fluted pastry from Bordeaux with a dark, caramelized crust and a soft, custardy interior flavored with vanilla and rum. Traditionally baked in copper molds.

Cassoulet

A hearty, slow-braised casserole from southwestern France made with white beans and various meats such as pork sausage, duck confit, and pork shoulder, cooked in a cassole pot.

Chocolate Soufflé

Soufflé au chocolat

An exquisite French dessert combining dark chocolate with egg yolks and fluffy whipped egg whites, baked until the outside is set and the center remains soft and velvety.

Choucroute Garnie

Choucroute garnie

A hearty Alsatian dish of sauerkraut braised with white wine, juniper berries, and goose fat, topped with an assortment of sausages, smoked pork, and potatoes.

Chouquettes

Airy choux pastry puffs studded with pearl sugar crystals that stay crunchy when baked. A beloved French bakery snack, essentially unfilled profiterole shells.

Châteaubriand

A thick-cut beef tenderloin steak traditionally grilled or roasted and served with a rich sauce. Named after the 19th-century French author and statesman.

Clafoutis

A baked French dessert from the Limousin region made by pouring a thick, creamy batter over fresh cherries and baking until puffed and golden. Traditionally made with unpitted cherries.

Confit Byaldi

Confit byaldi

An elevated variation of ratatouille where thinly sliced vegetables are layered accordion-style over a piperade sauce. Created by chef Michel Guérard, refined by Thomas Keller.

Coq au Riesling

An Alsatian variation of coq au vin using white Riesling wine instead of red, resulting in a lighter, creamier chicken stew with mushrooms and onions.

Coq au Vin

Coq au vin

A classic French braise of chicken pieces slow-cooked in red wine with mushrooms, lardons, pearl onions, and aromatic herbs. Originally made with rooster.

Cotriade

A traditional fish stew from southern Brittany made with various fish such as mackerel, hake, and conger eel, cooked with potatoes, onions, and vinegar.

Croissant

An iconic French crescent-shaped viennoiserie made from laminated yeast dough with butter, creating dozens of flaky, golden layers. A breakfast staple across France.