France has always enjoyed an undisputed and unanimous international culinary reputation. Thanks to its many terroirs and rich cultural heritage, the Hexagone boasts an extraordinary array of traditional French meals, unique to each region. Enjoying local gastronomy is one of the must-do activities on vacations in towns, villages, ski resorts and seaside resorts, from north to south and east to west. From the famous cassoulet, to be enjoyed in a friendly, festive atmosphere, to the croque-monsieur, a true symbol of the mythical Parisian bistro snack, here's an overview of the twenty typical French dishes that you must try in your life.
1. Cassoulet, one of the most typical dishes in French gastronomy
Cassoulet© Ivinst - iStockphoto
Born in Castelnaudary during an English siege in the Hundred Years' War, legend has it that the beleaguered and exhausted French, after a good feast, were able to take up arms and repel the invaders. So much for the nationalist values that cassoulet represents. Rich in energy, this famous white bean stew is a success when it melts in the mouth. Since then, rivalries have arisen over the authentic recipe, with Toulouse and Carcassonne known to add a few variations. In addition to beans, loin, rind, shank and pork belly, the recipe for cassoulet, this traditional French meal, includes duck confit and Toulouse sausage. Carrots, onions, thyme, bay leaf and parsley are added to the mix.
Read more: Things to do and see in Castelnaudary Top 11 must-sees
2. Blanquette de veau, a traditional French meal
Blanquette de veau© margouillatphotos - iStockphot
"How is your blanquette?": Jean Dujardin's now famous line from the film OSS 117, Cairo, Nest of Spies perfectly captures thehistorical roots of this dish within French culture. Named blanquette after the white coating of its sauce, this dish is made from veal breast or shoulder, which is then boiled with carrots, celery and onions to form a stock. It's served with rice , and this delicious French gastronomic recipe goes very well with the fruity wines of Beaujolais. It's not clear whether blanquette de veau originated in the Lyon, Picardy or Burgundy regions, but one thing's for sure: this typical French meal can be found on the menus of many restaurants throughout France, and it's sure to tantalize the taste buds of fine gourmets.
3. Frogs' legs, an essential French dish
Frogs' legs© DR
Not everyone understands this mania for feasting on the legs of these innocent batrachians, especially our eternal rivals across the Channel, who don't hesitate to nickname us "froggies". Enjoyed with butter, garlic and parsley, Provençal-style or as a fricassee, frogs' legs have been served on the tables of the French elite since the 16th century. Since then, this dish has been appreciated even beyond our borders, and is undeniably one of the most typical dishes in French gastronomy. But France, with 4,000 tonnes imported every year, remains the biggest consumer. Whether you prefer to accompany them with a white or a red wine, Burgundy wines are a good choice to enjoy this unique French meal.
4. The croque-monsieur, typically French
The croque-monsieur© David Pimborough - iStockphoto
The star of hot sandwiches! As delicious as it is easy to prepare, the croque-monsieur is a French meal that is said to have first appeared in 1910, in a Parisian brasserie on Boulevard des Capucines. Its trivial composition of sliced bread, ham and Emmental cheese has made the croque-monsieur an express snack at an affordable price. Of course, there's something authentic about eating a croque-monsieur for lunch in Paris, but it's worth noting that this easy-to-prepare dish is a fixture in many homes across the country, and everyone loves it. For those with a sweet tooth, there's also a variant with a horse's egg: croque-madame.
Read more: What to do in Paris The 19 must-sees
What to book: We recommend booking this guided culinary tour of Paris with tastings, specially designed for gourmets wishing to discover the most typical dishes of French gastronomy.
5. Gratin dauphinois, the quintessential French meal
Gratin dauphinois© teleginatania - iStockphoto
On July 12, 1788, the municipal officers of Gap tasted a hitherto unknown delicacy offered by the Lieutenant General of Dauphiné: potatoes à la dauphinoise. Cut into slices, the potatoes are baked with garlic and crème fraîche or milk, releasing a deliciously melt-in-the-mouth flavor. A variation exists by replacing the cream with stock and adding bay leaves. Although this French meal is quite hearty, it is often served as an accompaniment to red meat, for example. But anyone can let their imagination run wild, and it can just as easily accompany poultry.
Make a reservation: passing through Gap? Learn how to make sweet and savory tourtons, another typical specialty of French gastronomy by booking here your tourton-making workshop.
6. Beef bourguignon, a French meal from Burgundy
Beef bourguignon© JoeGough - iStockphoto
This dish takes its name from its two main ingredients, both from Burgundy: Charolais beef and wine from the Côte de Nuits or Beaune vineyards. Before it became a Sunday dish as it is today, boeuf bourguignon was the preferred meal of peasants on feast days. It's slow-cooked over a low heat in a casserole dish, withonions, garlic, bacon and a bouquet garni. For its accompaniment, there are no rules, and it can just as easily be served with carrots and potatoes as with green beans or pasta.
Read more: What to do and see in Beaune The 13 must-sees
7. Pot-au-feu, one of the most typical dishes in French gastronomy
Pot-au-feu© margouillatphotos - iStockphot
As its name suggests, pot-au-feu is made by cooking beef and stock in a pot over a low heat for a fairly long time. As the 1867 Larousse puts it so well: pot-au-feu is "the basis of our cuisine, and it is through it that our national cuisine distinguishes itself from all others". This typical French dish is the one with the most variations, having been adapted in a multitude of different regions. It generally consists of a long-cooked piece of meat, a marrow bone, an oxtail, vegetables such as turnips, carrots and leeks, and spices of all kinds.
8. Quiche Lorraine, the queen of French meals
Quiche lorraine© okfoto - iStockphoto
The queen of savory tarts! In France, savoury tarts are all the rage and feature on the menus of many restaurants, particularly small places where you can enjoy a quick lunch with colleagues or friends. Whether served as a starter, main course or aperitif, quiche lorraine isa hit throughout France and is one of the most typical dishes in French gastronomy. Equally popular with bakers, caterers and industrial producers in general, its simplistic preparation of pastry, eggs, crème fraîche and lardons is a delight for young and old alike. A good tip is to serve it with a green salad, for a balanced and complete meal!
9. Bouillabaisse, a French meal straight from the calanques
Bouillabaisse© Maria_Lapina - iStockphoto
When we say that France is a dream destination for lovers of good food, we shouldn't just talk about one region, because it's really all the regions that have something to offer. When we think of bouillabaisse, we immediately think of the arid south, the Mediterranean scrubland and, more specifically, Marseille and its calanques. Originating in the 7th century, when the city of Marseille was founded, bouillabaisse means "to lower the boil" in Occitan Provençal. Composed of fish soup, garlic croutons, rouille and potatoes, this typical French dish is served in two parts, first the soup, then the fish. This seafood dish is a very popular French meal, best served with a rosé wine from the Provence vineyards. Bouillabaisse may well end up joining UNESCO's intangible heritage list!
Read more: Marseille's 10 most beautiful calanques and Visiting Marseille in 2 days: what to do in a weekend?
Book now : just passing through Marseille? Let yourself be tempted by this walking tour of Marseille , which includes tastings of fresh local produce. Ideal for discovering local specialties while soaking up the atmosphere of the city.
10. Coq au vin, a French meal instituted by Julius Caesar
Coq au vin© hlphoto - iStockphoto
What could be more French than a dish that combines our emblem with perhaps the world's most prized savoir-faire? The first coq au vin was served at a Roman table, when Julius Caesar decided to cook a rooster sent abjectly by a beleaguered Gallic chieftain, with wine. Despite this, it's hard to say where it originated: the regions ofAuvergne, Alsace, Burgundy and Champagne all agree that they were the precursors. However, the recipe is the same, combining a rooster in pieces, vegetables and condiments, good red wine and generally accompanied by fresh pasta or steamed potatoes. When it comes to choosing a wine, it's best to opt for a red wine with spicy notes. A southern wine from Provence or a full-bodied Beaujolais will go perfectly with this typical French dish.
11. Escargots with parsley butter
Snails in parsley butter © - Adobe Stock
If there's another dish that's so typical of French gastronomy, it's escargots au beurre persillé, also known as "snails à la bourguignonne". In this recipe, snails are cooked in a cream of butter and parsley, and served in their shells. They are traditionally eaten with a small pick. Snails were traditionally considered a peasant dish in France, but over time they have come to occupy an important place in French cuisine. Snails à la bourguignonne is a traditional French recipe that has been handed down from generation to generation. It is often prepared for festive French meals, but can also be found on the menus of many restaurants in France.
12. Galettes bretonnes, a traditional French meal from Brittany
Galettes bretonnes© uckyo - Adobe Stock
Galettes bretonnes, also known as buckwheat pancakes, are considered one of the most typical dishes in French gastronomy, due to their Breton origins. Brittany is a region in western France, renowned for its traditional cuisine. Galettes bretonnes are made from buckwheat flour and then baked on a hot plate. They are often filled with a variety of ingredients, such as ham, cheese, eggs and vegetables, and served with cider, another specialty of Brittany. Breton galettes were once considered a food for the poor, as buckwheat was an affordable grain. However, this typical French meal has gained in popularity over the years and today are widely available in restaurants and crêperies across France.
Read more: What to do in Brittany The 17 must-sees
To book: Go here to book your Breton specialties workshop in Nantes. At the end of the workshop, you'll leave with your own creations and a jar of caramel, ready to enjoy at home!
13. Burgundian fondue
Burgundian fondue© L.tom - Adobe Stock
Fondue bourguignonne is a typical French dish from the Burgundy region of eastern France. The recipe is very simple: meat is cooked in hot oil, then dipped in a sauce (mayonnaise, béarnaise or tartar sauce, for example) before being eaten. It's a very popular culinary specialty in France, appreciated for its simplicity and conviviality, allowing diners to gather around a typically French meal and cook their own meat to their liking. This culinary specialty is often accompanied by vegetables and potatoes.
Read more: What to do in Burgundy-Franche-Comté? 21 must-sees
14. Typically French: Hachis Parmentier
Hachis Parmentier© dolphy_tv - Adobe Stock
It's one of the most popular dishes in every home: Hachis Parmentier! It's a dish of minced meat and mashed potatoes, often baked au gratin. The minced meat is often mixed with vegetables, such as carrots, onions and mushrooms, to add flavor. Antoine Parmentier is credited with inventing the minced meat that bears his name. To convince King Louis XVI of the benefits of the potato, just imported from South America, he served him several dishes, including hash. The king loved it, and the vegetable spread throughout France. Since then, Parmentier has become a popular dish for its taste and simplicity.
15. Sauerkraut
Sauerkraut© photocrew - Adobe Stock
Sauerkraut has become a typical French dish thanks to Alsace's long culinary and cultural history. The region has been alternately French and German over the centuries, and this history has influenced its cuisine. As a result, sauerkraut became an Alsatian specialty, and was subsequently adopted by France as one of its signature dishes. Sauerkraut has a long history in Alsace, having been popular since the Middle Ages. Over time, Alsatians added local ingredients such as beer, bacon and sausages to create their own version of the dish. Today, this version is considered an emblematic specialty of every French meal!
Read more: What to do in Alsace 17 must-sees and must-visits
16. Foie Gras
Foie Gras© Studio23 - Adobe Stock
Foie gras is considered a French specialty, as France is the country that produces the most in the world. Its history dates back to ancient Egypt and Greece, where the practice of force-feeding geese and ducks to produce foie gras was already in use. However, it was in France that foie gras production developed on a large scale over the centuries. In the Middle Ages, peasants in the Landes region of Gascony, in south-western France, began producing foie gras, and over time production expanded throughout France, especially in the Périgord and Quercy regions. Appreciated for its delicate flavor and texture, it is often served with French meals for special occasions.
Read more: What to do in Périgord, Dordogne The 17 must-sees
17. Chicken Basquaise
Chicken Basquaise© M.studio - Adobe Stock
Chicken Basquaise became a typical French dish in the 1920s, when tourists began discovering the Basque country, a region rich in local produce and culinary traditions. Since then, it has become an emblematic dish of every French meal, as it embodies the values of French gastronomy : the use of fresh, local produce, the simplicity of ingredients and the quality of flavors. The dish is traditionally prepared with chicken, peppers, tomatoes, onions, garlic and spices such as piment d'Espelette, which is produced in the region. The ingredients are slowly simmered together to create a flavorful, spicy dish.
Read more: What to do in the Basque Country 19 must-sees and What to do and see in Espelette? The 8 must-sees
To book: Would you like to discover the many flavors of the Basque Country? Go here to book your culinary and agricultural tour of the French Basque Country: you'll visit traditional farms and meet local farmers in the countryside.
18. Ratatouille, the traditional French meal of Provence
Ratatouille© M.studio - Adobe Stock
Ratatouille is a traditional culinary specialty made with a mixture of fresh vegetables, such as zucchinis, eggplants, peppers, tomatoes, onions and garlic. The vegetables are usually cut into small pieces and cooked together in a pan with olive oil, herbes de Provence and salt and pepper. The origins of ratatouille date back to the 18th century, when farmers and peasants prepared simple, nourishing dishes based on fresh vegetables, which were plentiful in Provence during the summer months. Ratatouille is often served as an accompaniment to meat or fish dishes, or as the main course for vegetarians in a typically French meal!
Read more: What to do in the Provence-Alpes-Côte-d'Azur region? The 21 most beautiful places to visit
To book: Would you like to discover the traditional culinary specialties of Provence? Click here to book a unique culinary tour of Aix-en-Provence, including a wide range of tastings (aioli, crunchy almonds, lavender ice cream, anchovy paste...)
19. Steak tartare
Steak tartare© M.studio - Adobe Stock
Steak tartare is a culinary specialty consisting of a dish of seasoned raw minced beef, often served with condiments such as onions, capers, mustard and egg yolks. Although often associated with French cuisine, the exact origin of steak tartare is uncertain. Some stories say that the Tartars, a nomadic tribe from Central Asia, ate raw minced meat. Steak tartare became a popular French meal, particularly in Paris, during the 20th century. Parisian restaurants began offering it on their menus, and it became an emblematic dish of French cuisine.
20. Onion soup
Onion soup© Vladislav Chusov - Adobe Stock
It's one of the most typical dishes of French gastronomy, and its success is 100% guaranteed... We call it onion soup! It's traditionally made with onions caramelized in butter, meat stock, white wine and spices, then baked au gratin with cheese and bread. The current recipe, "Gratinée des Halles", owes its fame to Parisian restaurateurs who, in the 19th century, added grated cheese to the soup and placed bowls of soup under the grill to feed the workers. Often associated with rustic French cuisine, onion soup is also often proposed to tourists as a typically French dish to enjoy during their stay.
What's France's favorite dish?
According to the latest survey, the favorite dish of the French is... poulet-frites ! This typical French dish is closely followed on the podium by raclette and pizza. These three gourmet dishes are enjoyed by a large proportion of the French population.
Looking for new culinary experiences? Discover also the 10 culinary specialties to discover in Corsica!
