France

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 as vegetables, herbs and spices plus shellfish. The cream is added near the end of the cooking time. Some bisques contain alcohol like brandy, cognac or wine. While the word …

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 year in France, and can be found in pastry shops around the country. It is often served with a café au lait in the afternoon or as a dessert after …

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 by itself, or served with a side salad or potato chips. This simple dish should be made with high-quality ham and butter, and is traditionally served on a fresh baguette. …

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, accompanied by toasted bread or baguette slices. It may also be served as a filling for savory tarts or as a topping for baked potatoes. The dish pairs well with …

Foie Gras is a traditional French dish prepared using a duck or goose’s liver which has been fattened by force feeding. It is consumed in several ways, such as baked, pan-seared, or as a terrine. It is often served as an appetizer or as a main course and is typically paired with crusty bread, fruits, …

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 rolled out and topped with caramelized onions, anchovies and black olives. The tart is then baked for a short amount of time, just until the crust firms up. Pissaladiere 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 using flour, baking soda or powder and a mix of spices like cinnamon, nutmeg and cloves. It is sweetened only with honey. Pain means bread and D’epices means “of spices” …

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 pot that the meal is cooked in. Originally a peasant dish, this rich meal is usually made with pork, poultry, beans and aromatic vegetables heated for hours in a vegetable …

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 Grenouilles, frog legs can either be grilled, stewed in a soup, stir-fried, baked, boiled, sautéed or battered and fried. Frogs legs are known to be packed with nutrients, including protein, …

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 then covered with a cream and chocolate marbled drizzle. Occasionally, ingredients like cocoa, pastry crumbs or sliced almonds are also added on top. Instead of using cream on top, sometimes …

Bavarian cream, or crème bavaroise, is a custard enriched with whipped cream and solidified with gelatin. Garnished with sweet sauce and fruits, this delicacy can be prepared in many flavors like coffee, fruit, chocolate etc.  Although the origins of Bavarian cream are quite unclear, it is believed to belong to both German and French cuisine. …

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 gribiche sauce with hard-boiled eggs and herbs. Tête de Veau is widely popular in France, Belgium, Germany, Switzerland and Italy and is usually enjoyed during the holidays. It is generally not …

Chateaubriand is of the finest classic French dishes consisting of a large steak fillet cut from the centre of beef tenderloin, served with a sauce and/or mushrooms. Origin & Cultural Significance The word chateaubriand can mean two things, a dish made of a large fillet cut from the centre of beef tenderloin served with sauce, …

Hachis Parmentier is a French casserole dish made of ground beef and mashed potatoes layered together and topped with cheese. Similar to the British Cottage Pie, Hachis Parmentier may not be considered typical of French cuisine but it is well loved by families across the country as it is hearty and warming. Hachis Parmentier is …

Dacquoise is a delicious French dessert made up of layers of meringue. The layers are filled with roasted or baked nuts and whipped cream. Dacquoise can be made with different variations and flavors and is normally served chilled combined with fruits and syrups. Origin & Cultural Significance The word ‘Dacquoise’ came from the word DAX …

Escargot are a traditional French dish consisting of land snails served in their shells, usually served as an appetizer. In this article we cover everything you need to know about Escargot along with a recipe to try for yourself. History It’s not a new craze or anything, in fact, this dish has been around for …

French cuisine is known around the globe for its flavor and finesse. From wholesome desserts to delectable cheeses, wines, stews, soups, fresh fish….every region in France has its own specialty. Most Popular French Dishes Traditional french food consists of a simple combination of natural, rich flavors that come together to create an unforgettable culinary experience. In …