French Dishes

Pissaladière

A savory Niçoise tart or flatbread topped with slow-cooked caramelized onions, anchovies, and black olives. A street food staple of Nice and the Côte d'Azur.

Plateau de Fruits de Mer

Plateau de fruits de mer

An impressive tiered platter of fresh raw and cooked seafood including oysters, shrimp, crab, langoustines, periwinkles, and clams, served on ice with lemon and condiments.

Poire Belle Hélène

Poire belle Hélène

A classic French dessert of poached pears served with vanilla ice cream and warm chocolate sauce, named after an Offenbach operetta.

Pommes Anna

An elegant French potato cake of thinly sliced potatoes layered with generous amounts of clarified butter, baked until golden and crisp on the outside and tender within.

Pot-au-Feu

Pot-au-feu

A quintessential French comfort dish of beef and root vegetables slowly simmered in broth. Traditionally served in two courses: broth first, then meat and vegetables.

Poulet Basquaise

Poulet basquaise

A Basque-style chicken stew with red and green peppers, tomatoes, onions, Bayonne ham, and Espelette pepper. The piperade sauce gives this southern French dish its character.

Poulet Rôti

Poulet rôti

A whole roasted chicken seasoned with herbs, garlic, and butter, cooked until the skin is golden and crispy. A beloved Sunday staple of French home cooking.

Poulet au Cidre

Poulet au cidre

A Normandy dish of chicken braised with apples, onions, hard cider, and cream, creating a sweet-savory sauce with the region's signature ingredients.

Poulet au Vinaigre

Poulet au vinaigre

A tangy French chicken dish braised with shallots, garlic, tomatoes, cream, white wine, and red wine vinegar. The acidity from the vinegar defines its distinctive flavor.

Profiteroles

Small choux pastry puffs filled with vanilla ice cream or pastry cream, drizzled with warm chocolate sauce. A beloved French dessert since the 17th century.

Puits d'Amour

Puits d'amour

A small puff pastry cup filled with vanilla pastry cream and topped with caramelized sugar. A classic French pâtisserie with roots in the 18th century.

Pâté Lorrain

Pâté lorrain

A traditional meat pie from Lorraine of marinated pork and veal wrapped in puff pastry. The meat is marinated in wine with herbs before being enclosed and baked.

Pâté en Croûte

Pâté en croûte

A charcuterie showpiece of seasoned meat forcemeat (pork, veal, or game) wrapped in a decorative pastry crust and baked, with aspic filling the gap between meat and crust.

Pêche Melba

A classic French dessert created by Auguste Escoffier: poached peach halves served with vanilla ice cream and fresh raspberry sauce (coulis).

Quenelles de Brochet

Quenelles de brochet

Delicate oval dumplings from Lyon made from pike fish, a panade of flour, butter, milk, and eggs, poached and often baked in a creamy Nantua (crayfish) sauce.

Quiche Lorraine

Quiche lorraine

A savory open-faced tart from the Lorraine region filled with a custard of eggs, cream, and smoked bacon (lardons), baked in a buttery shortcrust pastry shell.

Quiche aux Poireaux

Quiche aux poireaux

A savory French tart with a shortcrust pastry shell filled with sautéed leeks in an egg and cream custard. A lighter alternative to Quiche Lorraine.

Raclette

A convivial Alpine meal where raclette cheese is melted and scraped over boiled potatoes, charcuterie, cornichons, and pickled onions. A popular social winter dish in Savoie.

Ratatouille

A vibrant Provençal vegetable stew from Nice made with eggplant, zucchini, bell peppers, tomatoes, onions, and garlic, seasoned with herbs de Provence.

Religieuse

A French choux pastry dessert of two stacked cream-filled puffs (one large, one small) covered in chocolate or coffee ganache and joined with decorative buttercream.

Rillettes

A French spread made by slowly cooking pork (or duck, goose, or fish) in its own fat until it falls apart into a rough, spreadable texture. Served on bread as an appetizer.

Saint-Honoré Cake

Gâteau Saint-Honoré

An elaborate French pastry combining a puff pastry base, piped custard, and small cream puffs dipped in caramelized sugar. Named after the patron saint of bakers.

Salade Landaise

Salade landaise

A warm salad from the Landes region featuring duck breast or gizzards, walnuts, croutons, and cherry tomatoes on mixed greens, dressed with a honey-mustard vinaigrette.

Salade Lyonnaise

Salade lyonnaise

A classic bistro salad from Lyon featuring frisée lettuce, crispy bacon lardons, croutons, and a perfectly poached egg on top, dressed with a warm vinaigrette.