France

Truite au bleu is a French delicacy of poached blue trout, served whole. The fish is gutted and poached in a court bouillon and served…

Consommé is a type of clear and strong meat-flavored broth from France, made by simmering meat, vegetables, and aromatics in a broth which is boiled,…

St. Honoré Cake is a French pastry consisting of a puff pastry base, a ring of choux pastry filled with cream, and topped with caramel-glazed…

Floating Islands, or Ile Flottante in French or snow eggs, is a dessert containing poached sweet meringues served on top of crème anglaise and garnished…

Beef Stroganoff is a traditional French dish that contains sautéed beef in a cream-based sauce, traditionally served on top of rice or pasta. While the…

Baba au Rhum is a small French cake which is saturated in a syrup made with alcohol, usually rum, and topped with cream. The batter…

A bisque is a classic French soup. It is different from many soups because of its thickened creamy consistency. It contains typical soup ingredients such…

Paris-Brest is a French circular pastry dish made with choux pastry, filled with praline cream and garnished with slivered almonds.  Paris-Brest is enjoyed throughout the…

Jambon-beurre is a type of French sandwich filled with ham and butter, eaten as a quick, convenient lunch or snack. This sandwich can be eaten…

Brandade is a traditional French spread made with salt cod, potatoes, garlic, olive oil and cream. It is usually served as a spread or dip,…

A Pissaladiere is a type of savory tart which is particularly popular in the South of France. It consists of a yeast dough which is…

Reims Pain D’epices is a French spice flavored pastry often described as a cross between a dense cake and a soft bread. It is made…

Cassoulet is a hearty, slow cooked casserole originating from the South of France. The name cassoulet comes from the word casserole, referring to the clay…

Frog legs are a famous French dish consisting of the legs of frogs, cooked in a wide variety of ways. Also known as Cuisses de…

Mille Feuille is a French dessert consisting of three alternating layers of puff pastry and two alternate layers of pastry cream. The top layer is…

Tête de Veau is a dish made with a calf’s head which is slowly cooked in a broth flavored with aromatics and vegetables, accompanied by…