# List of French dishes

There are many dishes considered part of French cuisine. Some dishes are considered universally accepted as part of the national cuisine, while others fit into a unique regional cuisine. There are also breads, charcuterie items as well as desserts that fit into these categories which are listed accordingly as well.

## Common dishes found on a national level

There are many dishes that are considered part of the French national cuisine today. Many come from haute cuisine in the fine-dining realm, but others are regional dishes that have become a norm across the country. Below are lists of a few of the more common dishes available in France on a national level.
* Chicken Marengo
* Hachis Parmentier
* Jambon-beurre
* Poulet chasseur

### Common bread

* Ficelle – a thin baguette
* Baguette - a ‘wand’
* Flûte – a thicker baguette
* Boule – a 'ball'
* Pain de campagne
* Pain de mie

### Viennoiseries

* Chausson aux pommes
* Chouquette
* Croissant
* Pain au chocolat
* Pain aux raisins
* Pain viennois

### Common desserts and pastries

* Biscuit Tortoni
* Brioche
* Bûche de Noël
* Café liégeois
* Crème brûlée
* Croquembouche
* Croustade aux pommes
* Éclair
* Far Breton
* Fraisier
* Galette des rois
* Gateau au yaourt
* Macarons
* Madeleine
* Mille-feuilles
* Mousse au chocolat
* Pain perdu
* Quatre-quarts
* Saint Honoré
* Soufflé

## Ardennes

* Cacasse à cul nu (potatoes, onions, and often bacon or sausage, cooked in a Dutch oven)

## Lorraine

* Baba au rhum
* Bouchée à la reine (shell puff pastry with cream sauce and chicken)
* Crepe et fruit
* Fuseau lorrain
* Glace Plombières
* Pâté lorrain
* Macarons de Nancy
* Madeleine (small traditional cake from Commercy with orange blossom)
* Potée Lorraine
* Quiche Lorraine (traditional tart with bacon, eggs and cheese)
* Tarte à la brimbelle (myrtille)
* Tarte aux mirabelles
* Tête de veau
* Tourte

## Alsace

* Baeckeoffe
* Carpe frites
* Choucroute garnie (sauerkraut with sausages, salt pork and potatoes)
* Coq au Riesling (the local Alsace variant of coq au vin)
* Knack / Saucisse de Strasbourg
* Kouglof (traditional brioche cake with almonds baked in a special bell shaped mould)
* Presskopf
* Rosbif à l'alsacienne (horsemeat)
* Spätzle
* Tarte à l'oignon or Zewelwaï
* Tarte flambée / Flammekueche

## Normandy

* Matelote (fish stewed in cider)
* Moules à la crème Normande (mussels cooked with white wine, Normandy cider, garlic and cream)
* Tarte Normande (apple tart)
* Teurgoule (a baked rice dessert)
* Tripes à la mode de Caen (tripe cooked in cider and calvados)
* Poulet au cidre et aux carottes de Créances (spicy chicken in cider with carrots)

## Sud-Ouest

* Axoa
* Confit de canard
* Foie gras
* Garbure
* Magret de canard
* Piperade

## Limousin

* Farcidure
* Flaugnarde
* Fondu creusois
* Pâté aux pommes de terre
* Tourtous aux rillettes d'oie

## Brittany

* Crêpes (a very thin type of pancake, often eaten filled with sweet or savory fillings)
* Far Breton (flan with prunes)
* Kig ha farz (boiled pork dinner with buckwheat dumplings)
* Kouign amann (galette made flaky with high proportion of butter)
* Haricots a la Bretonne (beans, Bretton style)
* Poulet à la bretonne (chicken simmered in apple cider)

## Loire Valley/Central France

* Andouillettes (sausage made with chitterlings)
* Rillettes (spreadable paste made from braised meat and rendered fat, similar to pâté)
* Gratin de blettes (spinach beet gratin)

## Burgundy

* Bœuf bourguignon (beef stewed in red wine)
* Coq au vin (chicken braised in red wine, lardons and mushrooms)
* Escargots de Bourgogne (snails baked in their shells with parsley butter)
* Gougère (cheese in choux pastry)
* Jambon persillé, also known as Jambon de Pâques (a marbled ham with parsley)
* Oeufs en meurette (poached eggs in a red wine and pepper reduction sauce)
* Pôchouse (pauchouse; fish stewed in red wine)
* Gaston Gérard Chicken (chicken in a creamy mustard, wine, and cheese sauce)

## Rhône-Alpes

* Andouillette (a kind of sausage with tripe)
* Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped)
* Gratin dauphinois (a traditional regional French dish based on potatoes and crème fraîche)
* Quenelle (flour, butter, eggs, milk and fish, traditionally pike, mixed and poached)
* Raclette (the cheese is melted and served with potatoes, ham and often dried beef)
* Soupe à l'oignon (onion soup based on meat stock, often served gratinéed with cheese on top)
* Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork)
* Gratin de crozets savoyard (a Savoyard dish with square buckwheat pasta called "crozets de Savoie", cheese and ham)

## Aveyron/Cantal

* Aligot (mashed potatoes blended with young Tomme cheese)
* Tripoux (tripe 'parcels' in a savoury sauce)
* Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese)
* Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts)
* Truffade (potatoes sautéed with garlic and young Tomme cheese)
* Fouace (orange blossom water cake)
* Flaune (crust pastry dough filled with a mixture of eggs, sugar and orange blossom water, it looks like cheesecake)
* Farçous (salt and pepper mince made with pork meal, Swiss chard, parsley, eggs and flour)
* Soupe au fromage (soup with onions, garlic, cabbage, vine, stale bread, salt and pepper)
* Pascade (salted pancake)

## Toulousain

* Cassoulet (made with beans, sausages and preserved duck or goose)

## Languedoc-Roussillon

* Bourride (white fish stewed with vegetables and wine, garnished with aïoli)
* Brandade de morue (puréed salt cod)
* Cargolade (Catalan style of escargot)
* Clapassade (lamb ragout with olives, honey and licorice)
* Encornets farcis (cuttlefish stuffed with sausage meat, herbs)
* Rouille de seiche (squid prepared in a similar way to bourride)
* Trinxat (Catalan cabbage and potatoes)

## Provence-Alpes-Côte d'Azur

* Aïoli (sauce made of garlic, olive oil, lemon juice, and egg yolks)
* Bouillabaisse (a stew of mixed Mediterranean fish, tomatoes, and herbs)
* Calisson (famous candy from Aix-en-Provence)
* Chichi (French churro from Marseille)
* Daube provençale (a braised stew of beef, vegetables, garlic, and wine)
* Fougasse (a type of bread, often found with additions such as olives, cheese, or anchovies)
* Gateau des rois (tortell, provençal variant of the king cake with glazed fruit)
* Gibassier (galette made with olive oil and spiced with anise, candied orange peel, and orange flower water, and dusted with baker's sugar)
* Navette (from Marseille)
* Oreilette (beignet eaten during carnival or Christmas)
* Pan-bagnat (sandwich with whole wheat bread, salade, hard boiled eggs, tomatoes, tuna or anchovies and olive oil)
* Panisses
* Pieds paquets (lambs' feet and tripe 'parcels' in a savoury sauce)
* Pissaladière (an antecedent of the much more popular pizza)
* Pompe à l'huile, also called "Fouace" in Occitan (galette made with olive oil; one of the thirteen desserts of a Provençal Christmas)
* Quince cheese (a jelly-like confection made from the quince fruit)
* Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic)
* Salade Niçoise (various ingredients, but always with black olives and tuna)
* Socca (unleavened crepe made from chickpea flour, common along the Ligurian Sea coast both in France and Italy)
* Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan)
* Tapenade (puree or finely chopped olives, capers, anchovies and olive oil)
* Tarte tropézienne (famous tarte from Saint-Tropez)

## Picardie

* Tarte à l'Badrée (milk and cream cake)
* Ficelle Picarde (savory crêpes stuffed with ham and mushroom duxelles)

## French cuisine ingredients

French regional cuisines use locally grown vegetables, such as:
* Aubergines
* Carrots
* Courgettes
* Haricot verts (a type of French green bean)
* Leeks
* Mushrooms: oyster mushrooms, cèpes (porcini)
* Potatoes
* Shallots
* Truffle
* Turnips
Common fruits include:
* Apples
* Apricots
* Blackberry
* Blackcurrant
* Cherry
* Grape
* Oranges
* Peaches
* Pears
* Plums
* Raspberry
* Redcurrant
* Strawberry
* Tangerines
* Tomatoes
Meats consumed include:
* Beef
* Chicken
* Duck
* Foie gras
* Goose
* Horse
* Mutton and lamb
* Pork
* Quail
* Rabbit
* Squab
* Turkey
* Veal
Eggs are fine quality and often eaten as:
* Hard-boiled with mayonnaise
* Omelette
* Scrambled plain or haute cuisine preparation
Fish and seafood commonly consumed include:
* Calamari
* Cod
* Escargot (snails)
* Frog legs
* Herring
* Mussels
* Oysters
* Salmon
* Sardines, canned and fresh
* Shrimp
* Trout
* Tuna, canned and fresh
Herbs and seasonings vary by region and include:
* Fennel
* Fleur de sel
* Herbes de Provence
* Lavender
* Marjoram
* Rosemary
* Sage
* Tarragon
* Thyme
Fresh fruit and vegetables, as well as fish and meat, can be purchased either from supermarkets or specialty shops. Street markets are held on certain days in most localities; some towns have a more permanent covered market enclosing food shops, especially meat and fish retailers. These have better shelter than the periodic street markets.