French cuisine is renowned for its refined flavors, attention to detail and deep cultural heritage. Each dish has a heritage of centuries-old traditions, seasonal ingredients and local pride. For those who want to experience the best French food, you should try some classics.
1. Tartifret (Potato and Cheese Casserole)
A cozy, alpine classic, Tartiflette is pure and comfortable food. Imagine a layer of soft potatoes, melted lebrocon cheese, smoky bacon and caramelized onions and bake to a frothy golden perfection.
The dish, derived from the Savoy region, was created to showcase reblochon, a creamy cheese with a distinctive slightly nutty flavor. They often enjoy themselves at the Mountain Lodge during the ski season and are popular for warming up in the snow after a day. Pair it with a glass of dry white wine or a crispy cider to cut through the richness and enjoy its full flavour.
2. Tart Tatin (Caramel Apple Tart)
Tarte Tatin is about as much of a dessert story. Legend has it that Tatin sisters accidentally decided to drop an apple on caramel and bake it upside down with the skin. This “mistake” has turned into a culinary masterpiece.
The apples are beautifully caramelized, creating a shiny, golden topping over buttery pastries. The result is a sweet, slightly tangy dessert, with a delicate crunch. Tarte Tatin is often served with a small amount of creamy fresh or vanilla ice cream to enhance its warmth and richness.
3. Soupa Oignon (French Onion Soup)
4. Salad Nisoise (Nicoise salad)
A salad that is a meal in itself, Salad Nissoise is packed with Mediterranean flavours. This vibrant dish, derived from something lovely, combines fresh tomatoes, green beans, boiled eggs, tuna and olives.
The ingredients are lightly dressed with olive oil, allowing each flavor to shine. Anchovies often add delicious kicks, but it’s an option. It is a simple, fresh, nourishing, refreshing, balanced dish that captures the essence of Provenále cuisine. Pair it with a crusty baguette for a light and satisfying lunch.
5. Pissaladière (Onion and Anchovy Tart)
6. Gratin Dauphin (gratin of potato)
Gratin Daupinois is a celebration of simplicity and richness. Bake thinly sliced potatoes with cream, garlic and nutmeg until soft and creamy. Unlike some gratins, this is traditionally cheese-free. It relies on potato starch to create its distinctive creaminess. Side dishes from the Doughinne region pair beautifully with roasted meats and green salads, adding an indulgent layer of flavour and texture to any meal.
7. Escargot des Burgundy (garlic butter snail)
For the adventurous palate, Escargo de Burgundy is a must-see. These snails are cooked in decadent sauces of garlic, parsley and butter and infused with rich, rustic flavors.
This dish is often served as an appetizer in French restaurants, with snails placed in small divots on special plates. The soft texture combined with herb-infused butter is luxurious and gives the diner a deep culinary root flavour.
8. Duck àl’range (duck in orange sauce)
9. Croissant (butter pastry)
Without a flaky buttery croissant, breakfast is not really French. This pastry is made from laminated dough folded multiple times in butter, creating a beautifully bulging thin layer in the oven.
Originally Austrian, the croissant became a French icon after adapting and completing it in a French bakery. The outside is light and crisp, soft and airy on the inside, and the fresh croissants are a great pleasure to drink coffee.
10. Crepes (thin pancakes)
Crepes are loved throughout France for their versatility. These thin and delicate pancakes are made from simple doughs of flour, eggs and milk and are cooked on a flat griddle. It can be served sweets served with ham, cheese and vegetables, and with nutella, fruit, sugar and flavorful fillings.
Crepes from Brittany are spread all over the world, but nothing beats fresh things in a French cafe. Their thin texture and endless filling options make them a treat for any taste.
11. Coquil Saintjac (cream sauce and scallops)
Cochles Saint-Jacques is a dish that emphasizes the delicate flavor of scallops. It often serves as an appetizer, with the scallops being cooked in a creamy white wine sauce, sometimes sprinkled with mushrooms and textured crumbs.
This dish is usually baked in scallop shells, making it visually appealing. The soft scallops and velvety sauce are the perfect pairing to showcase the elegance of French seafood dishes.
12. COQAU VIN (Wine-stewed chicken)
A characteristic of French country cuisine, Coq Au Vin is a slow-cooked stew of chicken, red wine, mushrooms and bacon. The wine infuses the chicken with a deep, rich flavour, while the bacon adds a smoky feel.
This dish, which originates from Burgundy, was traditionally made with old cocks. Today it is a pleasant meal that brings warmth and a taste of the French countryside.
13. Clafoutis (baked fruit dessert)
14. Chateaubriand (center cut beef fillet)
Chateaubriand is an elegant cut of beef, usually prepared for two people. This rich, tender fillet is baked and often accompanied by a red wine sauce to enhance the flavor. Named after a 19th century French writer and diplomat, it has become a symbol of France’s wonderful dining. The tender texture and rich sauce of the beef make for decadent choices on special occasions.
15. Castle (bean and meat stew)
Castleto is a labor of love from southwest France. This hearty stew combines white beans with duck, pork and sausages to slowly cook to develop a deep, flavorful flavour. It was traditionally a peasant dish made with ingredients that can be cooked slowly over a fire. Today we are enjoying it all across France as a pleasant meal that captures the rustic side of French cuisine.
16. Boeuf Bourguignon (Red Wine Beef Stew)
Boeuf Bourguignon is a rich, deep and flavorful stew from Burgundy. The beef is slowly cooked with red wine, onions and mushrooms, which melts in flavor and tender the meat.
This dish celebrates the heritage of Burgundy winemaking, often served with potatoes and crusty bread to soak the sauce. Each spoonful offers a heartfelt flavour of French cuisine.
17. Quiche Lorraine (delicious tart)
Quiche Lorraine in the Lorraine region is a flavoured tart filled with eggs, cream and lardon (bacon) custard. Bake on a flake-like pastry crust, this dish is filling and flavorful. There are variations in cheese and vegetables, but the traditional Lorraine version keeps it simple and gives the eggs and bacon a sparkle. Perfect for brunch or light meals.
18. Ratatouille
Ratatouille is a medley of Provenza vegetables that brings together zucchini, tomatoes, peppers and eggplants stewed in olive oil and herbs. Each ingredient maintains its texture and creates a dish that is visually appealing and flavorful.
Born from the French countryside, Ratatouille is a celebration of fresh produce and the simplicity of Provence, making it a fun side dish or main course.
