France is home to many of the world’s finest cheeses, wines, and pastries, but French cuisine goes far beyond these culinary classics. Traditional and contemporary French dishes vary between regions, and there’s a slew of diverse eats to sample in every pocket of the country.
The typical food in France differs across the thirteen regions, but simple, quality ingredients and meticulous cooking techniques are common threads in French cuisine. Whether you’re tucking into escargot in the east or ratatouille in the south, expect sublime flavors and impeccable presentation.
I’ve spent quite some time in France over the years and can confirm that the food more than justifies its reputation every time. At this point, I consider myself to be rather knowledgeable about French gastronomy, and I felt it was fitting that I put together this guide to the must-try foods.
Throughout this article, I’ll run you through some of the most incredible regional specialties, traditional dishes, and iconic desserts to savor during your visit!
Escargot
Escargot is one of France’s signature dishes. These edible snails are a favorite among natives and are especially flavorsome when doused in butter, garlic, and fresh herbs.
Origin of Escargot
There are mixed opinions about the origins of escargot in France. Many believe they were introduced by Julius Caesar over 2,000 years ago, though evidence suggests they may have been consumed in the southeast long before that.
Escargot became particularly popular in the early 1800s after they were served up to former Russian emperor Alexander I. It’s unclear whether the Tsar enjoyed this epicurean delight in Burgundy or Paris, but either way, it’s proved to have some serious staying power.
Key Ingredients
- Land snails
- Butter
- Garlic
- Parsley
- Shallots
These are among the central components of making escargot, though there’s a little variance between recipes.
How Escargot Tastes
On their own, snails have a relatively mild, earthy flavor profile. The addition of rich butter, warm garlic, and clean parsley elevates their neutral taste and slightly chewy texture.
Where to Eat Escargot
Countless French food establishments feature escargot on their menus, but I’ve yet to find anywhere that compares to Le Bistrot Bourguignon. I had high hopes as soon as I stepped inside this stylish but cozy bistro and was quickly struck by the welcoming staff and relaxed atmosphere.
The escargot dish was to die for. Each meaty morsel was drenched in heavenly garlic and parsley butter that mellowed the hint of brininess from the snails.
Le Bistrot Bourguignon (€€) – 8 Rue Monge, 21200 Beaune, France – Closed every Monday and Sunday, open Tuesday to Friday from 11:00 am to 2:00 pm and from 6:00 pm to 11:00 pm and every Saturday from 10:00 am to 9:30 pm.
Escargot’s Place In The French Course Structure
Escargot is typically served as an apéritif before a meal and is often reserved for special occasions.
Wines That Can Be Paired With Escargot
Seeing as escargot hails from Burgundy, it’s best to team this dish with a wine from the same region. In my experience, a Chablis is always a perfect accompaniment.
The garlic-infused butter that surrounds the snails gives the dish intense, punchy flavors, and the Chablis cuts through these with its acidic citrus undertones and mineral finish.
Boeuf Bourguignon
Consisting of tender beef chunks simmered in red wine and hearty stewed vegetables, boeuf bourguignon proves that comfort food in France can still be elegant and sophisticated.
Origin of Boeuf Bourguignon
Wine and beef are two of the most prized staples in Burgundian cuisine, and despite the quality of these products in Burgundy today, boeuf bourguignon was once considered a peasant’s dish.
It’s thought that this mouthwatering stew has been around since the Middle Ages, but it became a hit with upper-class folks at the start of the 20th century. Plenty of menu variations are out there, including Julia Child’s famous take on this wholesome dish.
Key Ingredients
- Brisket or chuck beef
- Bacon lardons
- Red Burgundy wine (usually Pinot Noir)
- Beef stock
- Pearl onions
- Button mushrooms
- Carrots
- Garlic
- Tomato purée
- Bay leaves
- Thyme
Julia Child’s recipe is arguably the most notable take on this dish.
How Boeuf Bourguignon Tastes
Boeuf bourguignon oozes nourishment with every bite. The diverse flavors come together beautifully, and the juicy beef, fruity red wine, smokey bacon, and umami mushrooms and onions take center stage. Julia Child even dubbed it “one of the most delicious beef stews concocted by man!”
Where to Eat Boeuf Bourguignon
I’ve had some stellar servings of boeuf bourguignon in Paris and even included some on my Le Marais food tours, but sampling this dish in Burgundy is a must. Au Coq Bleu is the perfect place to do just that, and its classy vibe and colorful decor make it even more alluring.
Although I’d usually pair boeuf bourguignon with mashed potatoes, I loved the addition of al dente tagliatelle here. Of course, the main event was the meat and its melt-in-your-mouth texture, which fused beautifully with the thick, beefy sauce and salty bacon chunks.
Au Coq Bleu (€€) – 10 Rue Carnot, 21200 Beaune, France – Open every Monday and Tuesday from 12:00 pm to 3:00 pm and from 7:00 pm to 9:30 pm, Friday and Saturday from 12:00 pm to 3:00 pm and from 7:00 pm to 10:00 pm, Sunday from 12:00 pm to 3:30 pm and from 7:00 pm to 10:00 pm, closed every Wednesday and Thursday.
Boeuf Bourguignon’s Place In The French Course Structure
Thanks to its filling nature, boeuf bourguignon is considered a plat principal or main course dish.
Wines That Can Be Paired With Boeuf Bourguignon
When it comes to boeuf bourguignon, you can’t go wrong with any red Burgundy wine. That said, it’s tough to find a better match than pinot noir.
The soft tannins, zesty acidity, and subtle berry notes from the wine counter the deep flavors of the sauce in a way that lightens and enhances the dish.
Croissant
The croissant might just be the most revered French food of all, as this crescent-shaped pastry has won the world over.
Origin of Croissants
Croissants are synonymous with French culture, and of all the pastries and breads you’ll find in local bakeries, none are quite as iconic. Despite their immense popularity, croissants originated in Austria and were inspired by kipferls, another type of pastry.
During the 1890s, an Austrian baker called August Zang opened a bakery in Paris and began serving this Viennese treat. By the early 20th century, the traditional brioche dough was replaced with a laminated yeast alternative.
Key Ingredients
- Flour
- Yeast
- Water
- Butter
- Milk
- Sugar
- Pinch of salt
Sticking to a stripped-back, step-by-step recipe is recommended for croissants.
How Croissants Taste
Croissants are beloved for their buttery taste and flaky consistency, and when prepared properly, they have an airy center and a hint of sweetness.
Where to Eat Croissants
Those of you who’ve joined one of my morning in Paris food tours will know that the quality of the boulangeries in the city is sensational, but BO&MIE might just snag the top spot. The wooden furnishings and exposed brick walls make the interior look almost as gorgeous as the croissants!
Any variation I’ve tried has been delicious, but there’s really nothing like their classic croissants. From the gentle crunch on the outside to the layers of caramel-tinged pastry on the inside, every mouthful was exquisite.
BO&MIE (€) – 18 R. de Turbigo, 75002 Paris, France – Open every day from 7:30 am to 8:00 pm.
Croissant’s Place In The French Course Structure
Although many people think of croissants as a breakfast favorite, they’re also a popular snack among locals and visitors.
Creme Brûlée
Creme brûlée is among the most recognizable French desserts, and this caramelized sugar-topped custard dish proves that simple ingredients can lead to exceptional results.
Origin of Creme Brûlée
The history of French cuisine can be confusing at the best of times, and this certainly rings true where creme brûlée is concerned. France, Spain, and England have all laid claim to the legendary confection, but it was a French chef, François Massialot, who first published a recipe.
Massialot was a cook in the Palace of Versailles, and his now-famous dessert was featured in one of his acclaimed cookbooks towards the end of the 1600s.
Key Ingredients
- Heavy cream
- Egg yolks
- Milk
- Caster sugar
- Vanilla
Follow this recipe to master the art of crafting creme brûlée.
How Creme Brûlée Tastes
The mix of tastes and textures in every bite is what makes creme brûlée so alluring. On the bottom, there’s a creamy, smooth custard that contrasts with the crunchy and bittersweet hardened sugar on top.
Where to Eat Creme Brûlée
I’m frequently asked about where to find the finest creme brûlée on my Paris food tours, and Le Potager du Père Thierry tends to spring to mind first. The quaint, homely nature of this spot and the old-school furniture first drew me in, but I’ve kept coming back from the creme brûlée.
Between the brittle, burnt top and the milky, satin-like custard below, every aspect of this dessert left me longing for more.
Le Potager du Père Thierry (€€) – 16 Rue des Trois Frères, 75018 Paris, France – Open every Monday to Thursday from 6:00 pm to 12:30 am and every Friday to Sunday from 12:00 pm to 4:00 pm and from 6:00 pm to 12:30 am.
Creme Brûlée’s Place In The French Course Structure
According to the structure of French meals, creme brûlée is a dessert that provides a sweet finish to any dining experience.
Gratin Dauphinois
Gratin dauphinois is a deliciously indulgent dish comprised of thinly sliced potatoes baked in a thick layer of garlicky cream.
Origin of Gratin Dauphinois
Hailing from the Auvergne-Rhône-Alpes region, gratin dauphinois has been a treasured food in France since the late 1700s, though variations had appeared in neighboring countries before this.
The Duke of Clermont-Tonnerre served this to some of his officers at a dinner in the province formerly known as Dauphiné, and the dish quickly spread across the country.
Key Ingredients
- Potatoes
- Cream
- Milk
- Butter
- Garlic
- Gruyère cheese (optional)
Have a shot at making them yourself with this trusty recipe.
How Gratin Dauphinois Tastes
This decadent potato-based dish is all about luxurious flavors and textures, and the fragrant garlic levels up the mildness of the potatoes and the velvety cream.
Where to Eat Gratin Dauphinois
The food at Le Gratin Dauphinois proves that regional French cuisine can be innovative while honoring traditional recipes. In this bright, contemporary eatery, the team serves this esteemed dish in creative ways.
Before you get carried away with the gratin-style ravioli, make sure to leave some space for the enduring potato variety. Each layer of soft, cheese-covered potatoes somehow tasted better than the last, and the pungent garlic gave the dish more depth and intensity.
Le Gratin Dauphinois (€€) – 52 Av. Félix Viallet, 38000 Grenoble, France – Open every Monday to Friday from 12:00 pm to 1:30 pm and from 7:00 pm to 9:30 pm, closed every Saturday and Sunday.
Gratin Dauphinois’ Place In The French Course Structure
Most people choose to serve gratin dauphinois as a plat principal, but it can also work as a side dish.
Wines That Can Be Paired With Gratin Dauphinois
There are numerous French beverages and drinks that go well with gratin dauphinois, but none more so than a Burgundy chardonnay.
A dish this rich needs a wine that offers a fresh, zingy contrast, and this is exactly what a chardonnay provides with its apple, pear, and lemon notes.
Camembert
Camembert is a quintessentially French cheese. It’s a soft cow’s milk cheese that’s just as tasty on its own as it is with crackers or fruits.
Origin of Camembert
This cheese comes from its namesake town in Normandie, though there’s a little uncertainty surrounding its origin story.
One of the most common versions is that a woman named Marie Harel allowed a priest fleeing the revolution in Brie to take shelter on her farm, offering refuge in exchange for the cheese recipe.
There are dozens of add-ons you can elevate this cheese with, like vermouth and chili flakes in this recipe.
How Camembert Tastes
Each mouthful of Camembert encapsulates a dreamy mix of tangy, slightly sweet, and earthy flavors combined with a silky, spreadable consistency.
Where to Eat Camembert
L’Ardoise Gourmande is a lovely little haunt just a short drive from Camembert itself. Its modern, easygoing dining room is a fabulous place to indulge in some of this illustrious cheese.
As tempted as I was to try the Camembert-imbued salad or mussels, the cheese and charcuterie board sounded too appealing to skip. I could have happily enjoyed the grassy, mushroom-reminiscent flavors on their own, but the selection of umami-like cured meats was a welcome addition.
L’Ardoise Gourmande (€€) – 1 Rue du Quatorze Juin, 61120 Vimoutiers, France – Open every day from 12:00 pm to 3:00 pm and from 7:00 pm to 11:00 pm.
Camembert’s Place In The French Course Structure
‘Fromage’ is the French word for cheese, and it’s also a dedicated course of its own, meaning Camembert usually comes before dessert.
Wines That Can Be Paired With Camembert
Red wines and Camembert are quite a popular pairing, but I happen to think Champagne is an even better companion for this delectable cheese.The cheese has such a deep butteriness to it, but the Champagne’s crisp finish, sharp bubbles, and hints of apple and pear can cut through this seamlessly.
Quiche Lorraine
Quiche Lorraine proves that savory tarts can be just as appetizing as their sugary counterparts. This yummy mix of pastry, eggs, and bacon is always a winner.
Origin of Quiche Lorraine
If there’s one food in France that has a lengthy history it’s quiche Lorraine, which can trace its roots to 14th-century Germany.
Residents throughout the Grand Est region took inspiration from their eastern neighbors in the centuries that followed and began making savory versions of a German cake. The dish became a hit with poorer members of society, who teamed the doughy pastry with various toppings.
Key Ingredients
- Flour
- Butter
- Eggs
- Bacon
- Gruyère cheese
- Double cream
- Nutmeg
- Onion (optional)
Some quiche Lorraine recipes call for store-bought crust, while others offer separate guidelines for the pastry.
How Quiche Lorraine Tastes
A well-made quiche Lorraine will be satisfying and bursting with flavors that complement one another, from smokey bacon and bold cream to the buttery crust.
Where to Eat Quiche Lorraine
Not only is Ô Soeurs Saveurs among the best bakeries I’ve visited in the Grant Est region, but it’s also among the most aesthetic. The wood-beamed ceilings, muted lighting, and pint-sized courtyard give this place so much charm.
All of the quiches looked divine, but ordering the quiche Lorraine was non-negotiable for me. I couldn’t fault a single thing about the sizable slice I received, as the crumbly crust and firm filling effortlessly blended moderate and robust flavors.
Ô Soeurs Saveurs (€€) – 19 Rue Taison, 57000 Metz, France – Closed every Monday and Sunday, open Tuesday to Friday from 11:00 am to 6:00 pm and every Saturday from 10:00 am to 6:00 pm.
Quiche Lorraine’s Place In The French Course Structure
These much-loved quiches make an ideal entrée for any meal.
Wines That Can Be Paired With Quiche Lorraine
Light, high-acidity wines like Beaujolais are a fantastic match for quiche Lorraine. The salty flavors are softened when combined with an energizing red wine.
As superb as the pastry and fillings of a quiche Lorraine are, they can become rather heavy without something to revitalize your palate between mouthfuls. That’s why the vibrant strawberry and blueberry hues from the Beaujolais are so fitting.
Coq au Vin
A timeless chicken casserole, coq au vin is among the most sought-after foods in France and has become a stalwart in the country’s culinary landscape.
Origin of Coq au Vin
Like many great French dishes, coq au vin has a backstory that’s often up for debate. Some findings suggest it’s been around for several thousand years, but so far, there’s nothing concrete to prove this.
Written recipes only came about in the 20th century, but it’s commonly accepted that the dish existed in some form long beforehand in the Bourgogne-Franche-Comté region.
Key Ingredients
- Chicken (generally thigh or leg meat)
- Bacon
- Mushrooms
- Carrots
- Onions
- Red wine
- Chicken stock
- Garlic
- Tomato purée
- Butter
- Flour
- Thyme
Each coq au vin recipe will vary slightly, so don’t be afraid to try out different ingredient combinations.
How Coq au Vin Tastes
The braising process ensures the chicken is juicy and succulent, while the fork-tender vegetables and red wine sauce bring out a range of complex sweet and savory flavors.
Where to Eat Coq au Vin
Le Cellier Volnaysien is a traditional Burgundian restaurant that I can’t wait to return to. This is primarily because of the spectacular food but also because of how fond I am of its ambient dining room that’s set inside a stunning cellar.
The coq au vin here is head and shoulders above the versions I’ve tried elsewhere. As much as I loved the oh-so-moist chicken and fluffy potatoes, the herbaceous, full-bodied sauce was in a league of its own.
Le Cellier Volnaysien (€€€) – 2 Pl. de l’Église, 21190 Volnay, France – Open every Monday, Thursday, Friday, and Sunday from 12:00 pm to 2:00 pm, Saturday from 12:00 pm to 2:00 pm and from 7:00 pm to 9:00 pm, closed every Tuesday and Wednesday.
Coq au Vin’s Place In The French Course Structure
Coq au vin is a plat principal and is often the centerpiece of a meal.
Wines That Can Be Paired With Coq au Vin
Chicken dishes are regularly matched with white wines, but in this case, I think a Bordeaux red is a better option.
Medium-bodied dry reds are best, as they bring a touch of tartness and dark fruit accents that stand up to the strong flavors of the dish.
Crêpes
Easily one of the most celebrated dessert foods in France, crêpes are ultra-thin pancakes that work with both sweet and savory toppings.
Origin of Crêpes
Crêpes have been delighting French foodies since they were accidentally invented in Bretagne way back in the 1200s.
If the legends are to be believed, crêpes came about when a local woman spilled some porridge onto a hot cooktop. Rather than let it go to waste, she sampled it, was impressed by the taste, and so a new gastronomic classic was born!
Key Ingredients
- Flour
- Sugar
- Eggs
- Milk
- Butter
- Pinch of salt
- Vanilla
This recipe focuses on sweet crêpes as opposed to savory varieties.
How Crêpes Taste
Without toppings, crêpes have a neutral, gently sweetened flavor that’s similar to that of traditional pancakes. Rather than the usual fluffy texture we come to expect from pancakes, crêpes are delicate with crisp edges.
Where to Eat Crêpes
La Touline‘s savory galettes have really put this modern, low-key cafe on the map, but I think the sweet crêpes here are massively underrated. What makes this place even more memorable is the incredible staff.
I’m a firm believer in keeping it classic when it comes to crêpes, so I stuck to simple toppings and added brown sugar and butter. The fusion of these creamy, toffee flavors packed plenty of punch but still allowed the mellowness of the crêpe and its chewy texture to shine through.
La Touline (€€) – 6 Pl. de la Poissonnerie, 35400 Saint-Malo, France – Open every Monday to Friday from 11:45 am to 2:15 pm and from 6:30 om to 9:30 pm, Saturday from 11:30 am to 2:30 pm and from 6:30 pm to 9:00 pm, and every Sunday from 12:00 pm to 2:30 pm.
Crêpes’ Place In The French Course Structure
While crêpes are very much seen as a dessert, they’re also sometimes served as a snack.
Ratatouille
Food in France isn’t just about meat-based dishes, and ratatouille is among the tastiest vegetable-centered concoctions in the country. Composed of simmered fresh veggies, ratatouille is a more summery, colorful alternative to the heavier stews French cuisine is known for.
Origin of Ratatouille
The ingredients used to make ratatouille highlight the Mediterranean influence on the dish, which is unsurprising considering it originated in Provence in the 18th century.
There’s long been speculation that ratatouille came about because of similar dishes in northern Spain. While this may have inspired residents in the countryside of Provence, others think it developed due to farmers’ desire to use up overripe vegetables.
Key Ingredients
- Eggplant
- Zucchini
- Red and green peppers
- Tomatoes
- Onions
- Mushrooms
- Garlic
- Thyme
- Basil
- Fennel
As you may have noticed, with many foods in France, one-size-fits-all recipes are pretty rare, and ratatouille is no different!
How Ratatouille Tastes
Ratatouille is packed full of flavor, as the stewing process deepens the mild eggplant and zucchini while bringing out the sweetness in the onions and tomatoes. The medley of herbes de Provence gives the dish some extra kick with its vivid floral tones.
Where to Eat Ratatouille
I didn’t expect to find such amazing ratatouille in a casual sandwich joint, but Saveurs et Terroirs could rival any upmarket restaurant with its version of this local favorite.
The presentation was so beautiful (the dish was styled to resemble a plant) that I felt a tad guilty ruining it! It’s safe to say that guilt quickly slipped away when I tucked into the harmonious blend of juicy tomatoes, spongy eggplant, and tangy onions coated in woodsy herbs.
Saveurs et Terroirs (€) – 24 ter Rdpt des Arènes, 13200 Arles, France – Open every day from 9:00 am to 6:00 pm.
Ratatouille’s Place In The French Course Structure
This veggie-packed creation is a plat principal in French course structure.
Wines That Can Be Paired With Ratatouille
A Provence rosé and ratatouille is a true match made in heaven, with the wine’s ethereal fruitiness countering the more distinct flavors from the vegetables.
Because Provence rosés are quite dry, they don’t have a high sugar content that will battle with the vegetables. Instead, it brings contrasting hues of pineapple and grapefruit.
Salade Niçoise
Recipe modifications have become a cornerstone of food in France, and no dish demonstrates this better than salade Niçoise. This summer-ready salad boasts everything from tuna and hard-boiled eggs to crisp vegetables and vinegarettes, depending on who you ask!
Origin of Salade Niçoise
Salade Niçoise focuses on Mediterranean staples like tomatoes and olive oil, and it grew in prominence in Nice during the 19th century.
At this time, the city was a bustling port, and a wealth of exciting ingredients made their way into people’s diets. The abundance of new and exotic foods meant that the exact recipe has evolved dramatically over the years.
Key Ingredients
- Lettuce
- Tomatoes
- Potatoes
- Boiled eggs
- Tuna
- Green beans
- Olives
- Garlic
- White wine vinegar
- Dijon mustard
- Olive oil
The recipe for salade Niçoise has changed significantly over the years, and there continues to be plenty of debate about what ingredients actually belong in one.
How Salade Niçoise Tastes
Chef Rowley Leigh remarked that a former Nice mayor believed salade Niçoise “was a product of the sun and had to be vibrant with the crisp, sweet flavors of the vegetables of the Midi.” If you ask me, that’s a pretty accurate description of this refreshing salad that mixes briny, tart, and oily flavors.
Where to Eat Salade Niçoise
Lou Balico is a family-style eatery that showcases Nice’s top-notch cuisine in a dining room beaming with old-world charm.
Their take on salade Niçoise amalgamates both the modern and original recipe. The result is a dynamic salad with everything from spicy radish and nutty asparagus to umami-rich anchovies.
Lou Balico (€€) – 20 Av. Saint-Jean-Baptiste, 06000 Nice, France – Open every Monday and Sunday from 11:00 am to 2:30 pm and every Tuesday to Saturday from 11:00 am to 2:30 pm and from 7:00 pm to 10:30 pm.
Salade Niçoise’s Place In The French Course Structure
In most cases, salade Niçoise is prepared as an entrée, though it’s a rather filling one at that!
Wines That Can Be Paired With Salade Niçoise
It’s not often that I choose to pair a salad with a red wine, but salade Niçoise and pinot noir are an unorthodox yet fitting duo.
This is mainly because pinot noir’s lightweight nature and berry hints complement the meatiness of the tuna. At the same time, the wine is light-bodied enough not to overpower the other ingredients.
Gruyere
Not to be confused with the Swiss cheese produced nearby, Gruyere, in this case, is Gruyere de Comte. Location is the only thing separating these two hard, washed rind cheeses.
Origin of Gruyere
Gruyere is one of the many Alpine cheeses that gained traction in the medieval era, but it’s likely to have been around several centuries earlier.
Crafted in the Bourgogne-Franche-Comté region in eastern France, it’s said that Gruyere was originally consumed by peasants before it became popular with other members of society.
This versatile cheese is a wonderful addition to a ton of different recipes.
How Gruyere Tastes
When Gruyere de Comte is young, it’s got a milky flavor and a supple texture. As it ages, it develops a touch of spice and caramel as the consistency firms.
Where to Eat Gruyere
I picked up some quality Gruyere de Comte in Fromagerie du Val de Loue, a bright and spacious cheese shop with the most helpful staff.
The Gruyere de Comte I purchased here was sumptuous. It had a dense, slightly grainy texture and a strong flavor that somehow merged sourness and nuttiness.
Fromagerie du Val de Loue (€) – Rte de Lyon, 39600 Grange-de-Vaivre, France – Open every Monday to Saturday from 9:30 am to 12:30 pm and from 2:00 pm to 6:30 pm and every Sunday from 9:30 am to 12:30 pm.
Gruyere’s Place In The French Course Structure
Because Gruyere is a cheese, it falls into the fromage category.
Wines That Can Be Paired With Gruyere
An Alsace riesling would be my wine of choice when I’m feasting on some Gruyere.
I find dry varieties are best, as the clean undertones of green apple, lemon, and white flowers aren’t too sugary that they clash with the cheese.
Bouillabaisse
Bouillabaisse is a nourishing seafood soup that offers clean oceanic flavors and a zingy tomato-based broth. It’s hearty yet light, making it a big hit for both winter and summer dining.
Origin of Bouillabaisse
The coastal city of Marseille is the birthplace of bouillabaisse, and this almost stew-like soup owes its fame to the sailors who frequented the Mediterranean waters.
In the 19th century, sailors would sell most of their fresh catches and keep the less desirable fare for themselves. This meant they were left with lesser-known rockfish that they added to a flavorful medley of braised veggies.
Key Ingredients
- Selection of seafood (typically a mix of white fish, crustaceans, and mollusks)
- Tomatoes
- Onions
- Garlic
- Leeks
- Saffron
- Red pepper
- Olive oil
Bouillabaisse recipes can feature a range of diverse ingredients and can be adjusted based on your taste in both seafood and vegetables.
How Bouillabaisse Tastes
There’s a whole host of flavors at work in a good bouillabaisse. Though it depends on the specific seafood used, the fishy notes are usually the most pronounced. At the same time, the fiery tinge from the red pepper and the bitterness from the saffron adds complexity to every mouthful.
Where to Eat Bouillabaisse
Restaurant l’Inattendu is just steps from the waterfront, so I had a good feeling about the seafood here. The interiors were just as appealing, and the chic split-level layout and neutral color scheme gave it a romantic vibe.
I’d heard all about their bouillabaisse, and it really lived up to the hype. Amongst the piquant tomato and saffron sauce was a gorgeous assortment of buttery mussels, meaty monkfish, and minerally red mullet.
Restaurant l’Inattendu (€€) – 35 Cr Honoré d’Estienne d’Orves, 13001 Marseille, France – Open every Monday and Saturday from 11:30 am to 3:00 pm and from 7:00 pm to 11:00 pm, Tuesday, Thursday, Friday and Sunday from 11:30 am to 3:00 pm and from 7:00 pm to 10:30 pm, closed every Wednesday.
Bouillabaisse’s Place In The French Course Structure
Bouillabaisse is a plat principal dish, but it can also be separated into two courses due to its substantial size.
Wines That Can Be Paired With Bouillabaisse
I’m partial to wines that highlight the saline flavors of bouillabaisse, which is why I tend to reach for a sauvignon blanc.
The freshness that the whispers of lime, passionfruit, and peach bring out in the wine enhances the lively nature of the vegetables. Not only that, but the wine’s herby accents play nicely against the more muted tones in the dish.
Profiteroles
Known as cream puffs in other parts of the world, profiteroles are like little pieces of heaven. In reality, these are balls of choux pastry that are teeming with a custard or cream filling and drizzled in melted chocolate.
Origin of Profiteroles
Profiteroles have long been seen as quintessential dessert foods in France, but there’s some evidence to suggest that they have Italian roots.
When King Henry II married Catherine de Medici in the 1500s, the Italian noblewoman brought her team of cooks with her royal court in Paris. Soon after, these bite-sized pastry balls became tied to French cuisine.
Key Ingredients
- Flour
- Butter
- Water
- Eggs
- Pinch of salt
- White sugar
- Cornflour
- Milk
- Vanilla
- Chocolate
- Cream
Recipes for profiteroles come in several different forms, depending on the specific filling you’re looking for.
How Profiteroles Taste
Between the golden, airy texture of the choux pastry, the vanilla-toned custard, and the smooth chocolate topping, profiteroles manage to be light, sweet, and fulfilling all at once.
Where to Eat Profiteroles
The guys at Chez Franklin whip up some of the finest profiteroles on the planet. Although the sweet treats alone warrant a visit, the sophisticated interior and sleek monochrome al fresco area really elevate this place.
I can’t imagine ordering any dessert other than the profiteroles. They had the most weightless consistency that enveloped the honey-tasting custard. That’s all before mentioning the luxurious chocolate, which was also irresistible.
Chez Franklin (€€€) – 10 Rue Franklin, 44000 Nantes, France – Closed every Monday and Sunday, open every Tuesday to Saturday from 10:00 am to 2:30 pm and from 6:00 pm to 10:00 pm.
Profiteroles’ Place In The French Course Structure
These ball-shaped goodies are desserts in the French course structure.
Soupe à L’oignon
It’s not every day you find a soup as decadent as this French staple. A melting pot of tastes and textures, from gooey cheese to a beefy onion broth, soupe à l’oignon feels like a hug in a bowl every time.
Origin of Soupe à L’oignon
Soupe à l’oignon has probably been around in some form for several thousand years. It seems to have grown from ancient Roman and Greek recipes before undergoing changes in Hauts-de-France and eventually gaining popularity in Parisian markets.
Many theories have circulated about the specific backstory of soupe à l’oignon, making it challenging to determine just how it came to be the flavorsome feast it is today.
Key Ingredients
- Onions
- Beef or chicken stock
- Gruyère cheese
- Butter
- Sliced baguette
- Garlic
- Olive oil
- Thyme
- Dry white wine
- Brandy (optional)
This recipe will make whipping up your own soupe à l’oignon super straightforward.
How Soupe à L’oignon Tastes
Ludo Lefebvre once said, “It’s like eating a liquid sandwich. It’s so good!” When you reflect on the components, specifically crusty bread, creamy cheese, sharp onions, and beef broth, you’ll find it’s a pretty good summary!
Where to Eat Soupe à L’oignon
Having sampled soupe à l’oignon in various corners of the country, I can say with some certainty that nowhere does it like Bistrot Richelieu in Paris. This spot gets some bonus points for its classy blue and white Parisian decor.
The soup here is even better than usual in late winter, as French food specialties like quality onions are best when they’re in season. All the other elements were also cooked to perfection, with the rustic bread and intense beef broth being stand-out features.
Bistrot Richelieu (€€) – 45 Rue de Richelieu, 75001 Paris, France – Open every Monday to Saturday from 8:00 am to 11:00 pm and every Sunday from 9:00 am to 6:00 pm.
Soupe à L’oignon’s Place In The French Course Structure
Like most soups, this comforting broth is an entrée.
Wines That Can Be Paired With Soupe à L’oignon
A wine with some acidity is a must for a dish with flavors this deep and profound, like a Côtes du Rhône red.
The balance of acidity, tannins, and fruit give this wine a well-rounded composition. These work together to lift the heaviness of the soup while maintaining its signature savoriness.
Foie Gras
Foie gras demonstrates how food in France can pack a huge punch with very few ingredients. In this case, it’s as simple as teaming duck or goose liver with basic seasonings and a dash of wine or brandy.
Origin of Foie Gras
Historians claim we have the Egyptians to thank for foie gras, who feasted on the fattened livers of both ducks and geese after learning how delectable they were.
The tradition of foie gras made its way into French gastronomy in the 1500s in the Nouvelle-Aquitaine region. Some say that it was the Jewish community’s affinity for cooking food in duck or goose fat that kickstarted its prevalence in the country.
Key Ingredients
- Duck or goose liver
- Salt
- Pepper
- Sugar
- White wine or brandy (optional)
A true foie gras recipe is simple, refined, and requires minimal ingredients.
How Foie Gras Tastes
Foie gras is rich and delicate all at once. It has a firm but spreadable texture, and its fatty nature fills every bite with the most exceptional salty, gamey, and butter-like flavors.
Where to Eat Foie Gras
Restaurant Son’ is a contemporary bistro that lies in the heart of Bordeaux, a renowned foie gras-producing area, and their offerings are as stellar as you’d expect.
In fact, I’ve been daydreaming about the foie gras here ever since I first tried it. Velvety, earthy, and impossibly tender, it had it all and juxtaposed the toasted baguette flawlessly.
Restaurant Son’ (€€) – 14 Rue Paul Louis Lande, 33000 Bordeaux, France – Closed every Monday and Sunday, open every Tuesday to Saturday from 12:00 pm to 2:30 pm and from 7:30 pm to 9:30 pm.
Foie Gras’ Place In The French Course Structure
Traditionally, foie gras is enjoyed as an apéritif.
Wines That Can Be Paired With Foie Gras
When you’re dealing with flavors as robust as those found in foie gras, you need something just as interesting to counteract them. That’s where a glass of Sauternes comes in.
It’s packed with undertones of butterscotch, dried fruits, and nutmeg, and its spicy finish gives it a lingering kick that adds some extra flair to the dish.
Confit de Canard
A treasured food in France’s southwestern regions, confit de canard is a gem in the country’s illustrious culinary landscape. It’s essentially a dish composed of some or all of a duck that’s been rubbed in a precise blend of seasonings and cooked in its own fat.
Origin of Confit de Canard
Confit de canard hails from Nouvelle-Aquitaine. Before it became the elegant dish it is today, it was created as a result of typical preservation methods that have existed since the 15th century.
At the time, the duck meat was submerged in its own fat in an effort to stop bacterial growth. This process came after it was doused in salt and other locally found seasonings to keep it fresh.
Key Ingredients
- Duck legs
- Duck fat
- Salt
- Garlic
- Shallots
- Thyme
- Sage
- Rosemary
- Oregano
- Juniper berries
Confit de canard is all about getting the dry cure right, but you can tailor recipes to your own tastes.
How Confit de Canard Tastes
Duck is known to be on the fattier, gamier side. This preparation technique accentuates the flavor of the meat while infusing it with gently sweet and spicy flavors and giving it a fork-tender texture.
Where to Eat Confit de Canard
Chez Dupont is an inviting restaurant with an old-time atmosphere that’s rare to find anywhere in France these days.
It also happens to be home to an exquisite take on confit de canard. Every component was exactly as it should be: a crispy layer of skin, juicy, unctuous meat, and served with a side of roasted potatoes.
Chez Dupont (€€€) – 45 Rue Notre Dame, 33000 Bordeaux, France – Open every Monday to Saturday from 12:00 pm to 11:00 pm, closed every Sunday.
Confit de Canard’s Place In The French Course Structure
In French course structure, confit de canard is a plat principal.
Wines That Can Be Paired With Confit de Canard
Cabernet sauvignon is a brilliant partner for confit de canard, as it boasts the powerful tannins and complexity of flavors to take on this strong-tasting dish.
It might seem like the two are too potent to work together, but the wine’s dark fruits and herbal hues bring out the duck’s lesser-noticed aspects.
Macaron
A sweet snack that’s won the world over, macarons are akin to small meringue sandwiches with a delicious buttercream filling.
Origin of Macaron
Macarons are one of the many foods in France that have Italian origins. Thought to have been crafted in monasteries throughout Venice for centuries, macarons made their way into French cuisine thanks to Catherine de’ Medici during the 15th century.
Over the next few centuries, macarons were synonymous with Versailles. Up until the latter half of the 18th century, they were reserved for royalty.
Key Ingredients
- Almond flour
- Egg whites
- Granulated sugar
- Powdered sugar
- Vanilla
- Cream of tartar
Most macaron recipes will offer suggestions and instructions about specific flavorings, as well as the basic ingredients you’ll need.
How Macarons Taste
Nowadays, macarons come in more flavors than ever before, meaning their taste can vary quite a bit. At their core, macarons strike a balance between nutty and saccharine flavors.
Where to Eat Macaron
Those of you who’ve embarked on any of my Montmartre-based Paris food tours will know how fond I am of the macarons in the area, especially at the opulent Pierre Hermé store.
All of their flavors are worth trying out, but I have a soft spot for the pistachio kind in particular. They encapsulate everything that’s so splendid about macarons, from the balanced sweetness to the toasted tinge from the pistachios.
Pierre Hermé (€€) – 13 Rue du Mont-Cenis, 75018 Paris, France – Open every day from 10:00 am to 8:00 pm.
Macaron’s Place In The French Course Structure
These tantalizing cookies are some of the most cherished dessert foods in France.
Croque Monsieur
Sandwiches don’t typically come to mind when you envision food in France, but that’s where the iconic croque monsieur comes in. They might sound simple, but these ham and cheese toasties are deluxe and decadent.
Origin of Croque Monsieur
Parisian chef Michel Lunarca is the man behind the croque monsieur, which translates to ‘mister crunch.’
At the beginning of the 20th century, Lunarca began putting together these sandwiches as an on-the-go snack for busy workers. Although they became much less trendy for some time, they’ve seen a resurgence in recent decades.
Key Ingredients
- Fresh white bread
- Gruyère cheese
- Smoked ham
- Butter
- Dijon mustard
- Milk
- Cream
- Flour
- Garlic
- Onion
To get all of the elements right, many recipes will be broken into separate sections.
How Croque Monsieur Tastes
In terms of flavor, croque monsieurs are like high-end versions of ham-stuffed grilled cheese sandwiches. In between the slices of crusty bread are stacks of thick salted ham, pungent Gruyère cheese, silky béchamel sauce, and bold Dijon mustard.
Where to Eat Croque Monsieur
Fric-Frac has earned a solid reputation as one of the go-to spots for croque monsieur in Paris. Let me tell you, this cute and colorful hideaway didn’t disappoint.
The team here has put quirky twists on the original recipe, but they also offer classic croque monsieurs, which I opted for. Inside the seeded toast were perfectly portioned servings of nutty Gruyère and smoked ham that had a fiery kick from the mustard.
Fric-Frac (€€) – 4 Rue des Trois Frères, 75018 Paris, France – Open every Monday to Thursday from 12:00 pm to 3:00 pm and from 7:30 pm to 10:30 pm and every Friday to Sunday from 12:00 pm to 10:30 pm.
Croque Monsieur’s Place In The French Course Structure
Croque monsieur is a snack in French cuisine, but it could easily be mistaken for a larger meal due to how indulgent it is!
Wines That Can Be Paired With Croque Monsieur
A dry white like a Chablis is always a good call whenever a croque monsieur is on the cards.
I’ve tried this sandwich with a red a handful of times, but the minerality and enduring, acidic finish of a Chablis is needed to subdue the sandwich’s richness. The youthful citrus and honeycomb aromas bring some much-needed freshness to the fish.
Cassoulet
Of all the stews in French cuisine, cassoulet is perhaps the most meat-heavy. White beans are a must in every cassoulet, as is a medley of meats and poultry like pork, sausage, duck, and mutton, all served in a herby sauce.
Origin of Cassoulet
Cassoulet is one of the many foods in France that was previously consumed almost exclusively by peasants before transforming into a universally loved stew.
The dish started out as a mishmash of any available ingredients, and so different cities in its regional birthplace of Occitanie have their own recipes.
Key Ingredients
- Chicken (or other poultry)
- Pork sausages (or other meats)
- White beans
- Carrots
- Leaks
- Onions
- Shallots
- Garlic
- Rosemary
- Dry white wine
With most cassoulet recipes, there’s plenty of room for personal touches and substitutions, as local variations differ wildly.
How Cassoulet Tastes
The specific flavors found in a cassoulet will depend on the type of meat and poultry used. While these additions usually shape the overall taste of the dish, each forkful should be full of aromatic, peppery notes from the vegetables and herbs.
Where to Eat Cassoulet
The refined and super stylish Restaurant Emile is an institution in Toulouse, serving a sublime take on the Occitanie capital’s preferred version of cassoulet.
Because confit de canard is the meat of choice in Toulouse, this dish felt especially satisfying, with deep flavors and the most succulent textures. I loved the contrast between the meat and the beans, as the former introduced milder flavors and a softer consistency.
Restaurant Emile (€€€) – 13 Pl. Saint-Georges, 31000 Toulouse, France – Closed every Monday and Sunday, open every Tuesday to Saturday from 12:00 pm to 2:00 pm and from 7:30 pm to 9:45 pm.
Cassoulet’s Place In The French Course Structure
Cassoulet is a timeless French stew that serves as a plat principal.
Wines That Can Be Paired With Cassoulet
You can’t go wrong when teaming a cassoulet with a glass of Marcillac. This splendid red is revered for its rustic taste, which I think is an impeccable fit for a dish this wholesome.
It’s light enough to balance the strong flavors of the dish, yet the notes of raspberry, blackcurrant, and cocoa add some depth.
Tarte Tatin
Tarte tatin is a French dessert that fuses caramelized fruits and puff pastry. It’s essentially an upside-down tart, giving it an unconventional edge.
Origin of Tarte Tatin
Tarte Tatin originated in France’s Loire Valley, at the Hotel Tatin in Lamotte-Beuvron during the late 19th century. Sisters Caroline and Stéphanie Tatin created this distinctive dessert.
Stephanie, who did most of the cooking, accidentally began cooking her famous apple pie in the oven before adding the pastry. Panicking, she placed the pastry on top of the already half-cooked apples, and by chance, the result was a huge hit!
Any tarte tatin recipe can be adapted for either pre-made or fresh pastry.
How Tarte Tatin Tastes
Marco Pierre White‘s “favorite dessert” is a drool-worthy concoction featuring flaky pastry and slightly sour caramel-imbued apples, both of which have an appetizing, golden appearance.
Where to Eat Tarte Tatin
Paris isn’t the birthplace of tarte tatin, as it originated further south, but I couldn’t talk about this beloved dessert without mentioning the beautiful and bustling Berthillon.
The tarte tatin here is the stuff of legends. It was served with a scoop of cool vanilla ice cream that mellowed the tart apple flavors and softened the warm, pillowy crust.
Berthillon (€) – 31 Rue Saint-Louis en l’Île, 75004 Paris, France – Closed every Monday and Tuesday, open every Wednesday to Sunday from 10:00 am to 8:00 pm.
Tarte Tatin’s Place In The French Course Structure
As you might have expected, this saccharine tart is a dessert.
French Food By Region: A Food Map Of France
The dishes mentioned above epitomize French cuisine for me, with each showcasing unique flavors and textures while highlighting the country’s culinary heritage. However, your gastronomic journey doesn’t have to end there, as there are quite a few other creations I suggest you try!
If you’re hoping to venture even further into the world of French food, look out for each of these tasty treats:
- Croque Madame (Île-de-France)
- Steak Tartare (Île-de-France)
- Pain au Chocolat (Île-de-France)
- Clafoutis (Nouvelle-Aquitaine)
- Tartiflette (Auvergne-Rhône-Alpes)
- Paris Brest (Île-de-France)
- Sole Meuniere (Normandie)
Sources
Bistrot Bourguignon. (n.d.). TripAdvisor. Retrieved January 21, 2025, from https://www.tripadvisor.ie/Restaurant_Review-g187109-d1747393-Reviews-Bistrot_Bourguignon-Beaune_Cote_d_Or_Bourgogne_Franche_Comte.html
Wikipedia contributors. (n.d.). Julia Child. Wikipedia. Retrieved January 21, 2025, from https://en.wikipedia.org/wiki/Julia_Child
Eating Europe. (n.d.). La Marais food tour. Retrieved January 21, 2025, from https://www.eatingeurope.com/paris/lamareis-food-tour-2/
Au Coq Bleu. (n.d.). Eatbu. Retrieved January 21, 2025, from https://au-coq-bleu-restaurant-beaune.eatbu.com/?lang=en
Eating Europe. (n.d.). Paris morning tour. Retrieved January 21, 2025, from https://www.eatingeurope.com/paris/paris-morning-tour/
Bo & Mie. (n.d.). Retrieved January 21, 2025, from https://en.boetmie.com
Wikipedia contributors. (n.d.). François Massialot. Wikipedia. Retrieved January 21, 2025, from https://en.wikipedia.org/wiki/François_Massialot
Eating Europe. (n.d.). Paris food tours. Retrieved January 21, 2025, from https://www.eatingeurope.com/paris/
La Potager du Père Thierry. (n.d.). Eatbu. Retrieved January 21, 2025, from https://la-potager-du-pere-thierry-restaurant-paris.eatbu.com/?lang=en
J’aime le Gratin Dauphinois. (n.d.). Retrieved January 21, 2025, from https://jaimelegratindauphinois.com
L’Ardoise Gourmande. (n.d.). Eatbu. Retrieved January 21, 2025, from https://lardoise-gourmande.eatbu.com/?lang=en
O Sœurs Saveurs. (n.d.). Retrieved January 21, 2025, from https://www.osoeurssaveurs.fr
Le Cellier Volnaysien. (n.d.). Retrieved January 21, 2025, from https://www.restaurant-lecelliervolnaysien.com/en/
Creperie La Touline. (n.d.). TripAdvisor. Retrieved January 21, 2025, from https://www.tripadvisor.ie/Restaurant_Review-g187104-d816072-Reviews-Creperie_La_Touline-Saint_Malo_Ille_et_Vilaine_Brittany.html
Saveurs et Terroirs. (n.d.). TripAdvisor. Retrieved January 21, 2025, from https://www.tripadvisor.ie/Restaurant_Review-g187211-d9825167-Reviews-Saveurs_et_Terroirs-Arles_Bouches_du_Rhone_Provence_Alpes_Cote_d_Azur.html
Wikipedia contributors. (n.d.). Rowley Leigh. Wikipedia. Retrieved January 21, 2025, from https://en.wikipedia.org/wiki/Rowley_Leigh
Lou Balico. (n.d.). Retrieved January 21, 2025, from https://www.loubalico.com
Fromagerie Val de Loue. (n.d.). Facebook. Retrieved January 21, 2025, from https://www.facebook.com/people/Fromagerie-Val-de-Loue/100012267191363/?locale=fr_FR&_rdr
Restaurant L’Inattendu. (n.d.). TripAdvisor. Retrieved January 21, 2025, from https://www.tripadvisor.ie/Restaurant_Review-g187253-d8710857-Reviews-Restaurant_L_Inattendu-Marseille_Bouches_du_Rhone_Provence_Alpes_Cote_d_Azur.html
Grammarly. (n.d.). Documents. Retrieved January 21, 2025, from https://app.grammarly.com/ddocs/2713084762
Wikipedia contributors. (n.d.). Ludo Lefebvre. Wikipedia. Retrieved January 21, 2025, from https://en.wikipedia.org/wiki/Ludo_Lefebvre
Bistro Trichelieu. (n.d.). Retrieved January 21, 2025, from https://en.bistrotrichelieu.com
Son Restaurant. (n.d.). Retrieved January 21, 2025, from https://www.son-restaurant.fr/index.php?section=index_restaurant_2
Chez Dupont. (n.d.). Retrieved January 21, 2025, from https://www.chez-dupont.com/en/restaurant/
Eating Europe. (n.d.). Montmartre food tour. Retrieved January 21, 2025, from https://www.eatingeurope.com/paris/montmartre-food-tour-2-2/
Fric Frac. (n.d.). Retrieved January 21, 2025, from https://fricfrac.fr
Restaurant Émile. (n.d.). Retrieved January 21, 2025, from https://www.restaurant-emile.com/en/
Wikipedia contributors. (n.d.). Marco Pierre White. Wikipedia. Retrieved January 21, 2025, from https://en.wikipedia.org/wiki/Marco_Pierre_White
Berthillon. (n.d.). Accueil – Berthillon, Paris. Berthillon. https://berthillon.fr
Food.com. (n.d.). Escargot a la Bourguignonne. Retrieved January 20, 2025, from https://www.food.com/recipe/escargot-a-la-bourguignonne-7373
Cafe Delites. (n.d.). Beef bourguignon. Retrieved January 20, 2025, from https://cafedelites.com/beef-bourguignon/
The Flavor Bender. (n.d.). Homemade French croissants (step-by-step recipe). Retrieved January 20, 2025, from https://www.theflavorbender.com/homemade-french-croissants-step-by-step-recipe/#12-how-to-make-perfect-french-croissants-ingredients
BBC Good Food. (n.d.). Ultimate crème brûlée. Retrieved January 20, 2025, from https://www.bbcgoodfood.com/recipes/ultimate-creme-brulee
RecipeTin Eats. (n.d.). Potatoes au gratin. Retrieved January 20, 2025, from https://www.recipetineats.com/potatoes-au-gratin/
BBC Good Food. (n.d.). Baked camembert. Retrieved January 20, 2025, from https://www.bbcgoodfood.com/recipes/baked-camembert
RecipeTin Eats. (n.d.). Quiche Lorraine. Retrieved January 20, 2025, from https://www.recipetineats.com/quiche-lorraine/
Once Upon a Chef. (n.d.). Coq au vin. Retrieved January 20, 2025, from https://www.onceuponachef.com/recipes/coq-au-vin.html
Sally’s Baking Addiction. (n.d.). How to make crêpes. Retrieved January 20, 2025, from https://sallysbakingaddiction.com/make-crepes/
Jamie Oliver. (n.d.). Classic ratatouille. Retrieved January 20, 2025, from https://www.jamieoliver.com/recipes/vegetables/classic-ratatouille/
Simply Recipes. (n.d.). Niçoise salad. Retrieved January 20, 2025, from https://www.simplyrecipes.com/recipes/nicoise_salad/
Serious Eats. (n.d.). Best Gruyère cheese recipes. Retrieved January 20, 2025, from https://www.seriouseats.com/gruyere-cheese-recipes-7965766
Family Style Food. (n.d.). Julia Child’s bouillabaisse recipe. Retrieved January 20, 2025, from https://familystylefood.com/julia-childs-bouillabaisse-recipe/
RecipeTin Eats. (n.d.). Profiteroles. Retrieved January 20, 2025, from https://www.recipetineats.com/profiteroles/
BBC Good Food. (n.d.). French onion soup. Retrieved January 20, 2025, from https://www.bbcgoodfood.com/recipes/french-onion-soup
Taste Atlas. (n.d.). Foie gras recipe. Retrieved January 20, 2025, from https://www.tasteatlas.com/foie-gras/recipe
RecipeTin Eats. (n.d.). Duck confit. Retrieved January 20, 2025, from https://www.recipetineats.com/duck-confit/
Preppy Kitchen. (n.d.). French macarons. Retrieved January 20, 2025, from https://preppykitchen.com/french-macarons/
BBC Good Food. (n.d.). Perfect croque monsieur. Retrieved January 20, 2025, from https://www.bbcgoodfood.com/recipes/perfect-croque-monsieur
Jo Cooks. (n.d.). Classic French cassoulet. Retrieved January 20, 2025, from https://www.jocooks.com/recipes/classic-french-cassoulet/
Allrecipes. (n.d.). Apple tarte tatin. Retrieved January 20, 2025, from https://www.allrecipes.com/recipe/230610/apple-tarte-tatin/