Question: What is the national dish of France?

National dish

A national dish is a culinary dish that is strongly associated with a particular country.[1] A dish can be considered a national dish for a variety of reasons:
It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.[1]
It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.[1]
It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations.[1]
It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s.

National dishes are part of a nation's identity and self-image.[2] During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.[3]
According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, China or India because of their diverse ethnic populations and cultures.[2] The cuisine of such countries simply cannot be represented by any single national dish. Furthermore, because national dishes are so interwoven into a nation's sense of identity, strong emotions and conflicts can arise when trying to choose a country's national dish.
Latin American dishes
In Latin America, dishes may be claimed or designated as a "plato nacional", although in many cases, recipes transcend national borders with only minor variations. Both Peru and Ecuador claim ceviche as their national dish. Stews of meat, plantains, and root vegetables are the platos nacionales of several countries in Central America, South America, and the Caribbean: Colombian ajiaco, as well as the sancocho of the Dominican Republic, Colombia, and Panama, are examples of platos nacionales. Janer (2008) observes that this sharing of the same plato nacional by different countries calls into question the idea that every country has a unique national dish that is special to that country; she states that cuisine does not respect national and geopolitical borders.[2]
The identification of Latin American national dishes is stronger among expatriate communities in North America.[2] In Latin American countries, the plato nacional is usually part of the cuisine of rural and peasant communities, and not necessarily part of the everyday cuisine of city dwellers. In expatriate communities, the dish is strongly reclaimed in order to retain the sense of national identity and ties to one's homeland, and is proudly served in homes and restaurants. By this show of national identity, the community can resist social pressures that push for homogenization of many ethnically and culturally diverse communities into a single all-encompassing group identity, such as Latino or Hispanic American.[2]
By country
This is not a definitive list of national dishes, but rather a list of some foods that have been suggested to be national dishes.
A
Afghanistan: Kabuli Palaw[4]
Albania: Tavë kosi
Algeria: Couscous[5], chakhchoukha
Andorra: Escudella
Angola: Muamba de galinha[6]
Antigua and Barbuda: Pepperpot, Fungee

Argentina: Asado,[7] Empanada,[8] Locro, Milanesa, Choripán
Armenia: Khash, Harissa, Dolma, Khorovats
Aruba: Keshi yena
Australia: Vegemite on toast,[9], Meat pie,[10] Roast lamb,[11]
Austria: Wiener Schnitzel
Azerbaijan: Dolma, qutab
B
Bahamas: Crack conch with peas and rice[12]
Bahrain: Machboos[13]
Bangladesh: Rice and Ilish, Shorshe Ilish, Machh bhaja, Machher Jhol, Bhuna, Chicken Korma[14]
Barbados: Cou-Cou and Flying Fish[15]
Belarus: Draniki
Belgium: Moules-frites,[16] Belgian waffle,[17] frites
Belize: Boil up, Fry jack
Benin: Kuli Kuli
Bermuda: Bermuda fish chowder
Bhutan: Ema datshi
Bolivia: Salteñas[18]
Bosnia and Herzegovina: Bosnian pot,[19] Ćevapi
Botswana: Seswaa
Brazil: Feijoada[20]
Brunei: Ambuyat[21][22]
Bulgaria: Banitsa, Bob chorba, Shopska salad
Burkina Faso: Riz Gras
Burundi: Boko-Boko (Swahili-Burundian harees)
C

Cambodia: Amok trey,[23] Samlor Kako[24][25]

Cameroon: Ndolé
Canada:  Poutine,[26][27][28] Nanaimo bar,[29] Butter tarts,[30][31] Tourtière, Peameal Bacon
Cape Verde: Cachupa
Central African Republic: Cassava fufu, Peanut soup
Chad: Boule (millet porridge)
Chile: Empanada,[32] Pastel de choclo[33]
China, People's Republic of: Peking Duck,[34][35] noodles (such as lo mein, chow mein and lamian), chinese fried rice, dumplings, Mao's braised pork
Hong Kong: Crispy fried chicken
Macau: Minchee[36]
China, Republic of (Taiwan): Beef noodle soup, minced pork rice
Colombia: Sancocho, Ajiaco, Bandeja paisa,[37]
Comoros: Langouste a la Vanille
Democratic Republic of the Congo: Poulet à la Moambé[38]
Republic of the Congo: Poulet Moambé,[38] Poulet Yassa
Costa Rica: Gallo pinto
Croatia: Zagorski Štrukli, Mlinci, Brudet, Kulen, Istrian stew
Cuba: Ropa vieja, Moros y cristianos
Cyprus: Souvla
Czech Republic: Vepřo knedlo zelo (roast pork with dumplings and sauerkraut), Svíčková
D
Denmark: Stegt Flæsk (fried pork and potato-based dish; official),[39] Bøfsandwich, Frikadeller and Smørrebrød (unofficial)
Greenland: Kiviak, suaasat
Djibouti: Skoudehkaris
Dominica: Mountain chicken, Fish broth
Dominican Republic: La Bandera ("The Flag"; rice, red beans, and meat (beef, chicken, pork, or fish), Sancocho
E
East Timor: Ikan Pepes
Ecuador: Encebollado,[40] Fritada,[41] Guatitas,[42] Ceviche
Egypt: Ful medames,[43] kushari, molokhia, falafel (popular street food)
El Salvador: Pupusa
Equatorial Guinea: Succotash, Peppersoup
Eritrea: Zigini with injera,[44] Gored gored
Estonia: Verivorst with Mulgikapsad (sauerkraut stew)
Eswatini (Swaziland): Karoo roast ostrich steak
Ethiopia: Kitfo[45]; doro wat; injera
F
Fiji: Kokoda (poke-like ceviche)
Finland: Karjalanpaisti,[46] Mämmi, Sautéed reindeer
France: Crêpe,[47] Pot-au-feu,[48][49] macarons, croissant, coq au vin, cassoulet, bouillabaisse
G
Gabon: Poulet Nyembwe[50]
Gambia: Benachin, Domoda
Georgia: Khachapuri, Khinkali
Germany: Sauerbraten,[51] Bratwurst, Eisbein (ham hock) with Sauerkraut (fermented cabbage)[52][53][54]
Ghana: Fufu, Banku, Jollof Rice
Gibraltar: Profiteroles
Greece: Gyro, moussaka,[55] Souvlaki,[56] Magiritsa, Kokoretsi; Fasolada,[57]
Grenada: Oil Down[58]
Guatemala: Fiambre, Pepian (hearty meat stew)
Guinea: Poulet Yassa
Guinea-Bissau: Jollof rice
Guyana: Pepperpot, Cook-up rice, Roti and Curry
H
Haiti: Red beans and rice (unofficial), Diri ak djon djon
Honduras: Baleada, Carne asada, Sopa de caracol
Hungary: Gulyás,[49] chicken paprikash (paprikás csirke), Lecsó
I
Iceland: Hákarl, Þorramatur

India: No national dish; however, the most recognized dishes are Khichdi[59][60][61], Samosa, Tandoori Chicken,  Dal makhani and Rogan Josh.
Indonesia: Soto,[62][63] Rendang,[62] Sate,[62][64][65] Nasi goreng,[62][64] Gado gado,[62] Tumpeng,[66]
Iran: Abgoosht, Fesenjan, Chelo kabab,[67] Ghormeh sabzi
Iraq: Dolma, Masgouf,[68] Quzi, Kleicha
Ireland: Irish stew,[69] Colcannon
Israel: Meorav Yerushalmi [70][71][72]

Italy: Pasta,[73] Polenta,[74] Pizza, Risotto
Ivory Coast: Fufu, Kedjenou
J
Jamaica: Ackee and Saltfish, Jerk chicken,[75] Jamaican patty, Curry Goat
Japan: Sushi,[76] Japanese curry,[77] Ramen[78]
Jordan: Mansaf[79][80]
K
Kazakhstan: Beshbarmak, Shalgam
Kenya: Ugali, Sukuma wiki, Nyama choma[81]
Kiribati: Palusami
North Korea: Kimchi, Naengmyeon, Bulgogi, Bosintang
South Korea: Kimchi,[82] Bulgogi,[83] Bibimbap,[84] Galbi,[85] Budaejjigae
Kuwait: Machboos, Morabian, Gabout
Kyrgyzstan: Beshbarmak, Laghman, Kuurdak
L
Laos: Tum Mak Hoong (Green papaya salad),[86][87][88][89] Larb with sticky rice[90][91]
Latvia: Potato pancake
Lebanon: Kibbeh,[75] tabbouleh[92]
Lesotho: Chakalaka
Liberia: Dumboy
Libya: Bazeen, Usban
Liechtenstein: Käsknöpfle

Lithuania: Cepelinai
Luxembourg: Judd mat Gaardebounen[93]
M
Macedonia: Tavče Gravče
Madagascar: Romazava[94]
Malawi: Nshima

Malaysia: Nasi lemak[95], Laksa and Roti canai
Pulau Pinang: Nasi kandar, Char kway teow
Melaka: Asam pedas
Johor: Mi rebus
Pahang: Tempoyak
Terengganu: Lekor, Nasi dagang
Kelantan: Budu (sauce), Nasi kerabu
Sarawak: Kolo mee
Maldives: Garudhiya
Mali: Tiguadege Na, To et Tokorodji
Malta: Pastizzi, rabbit stew (Fenkata)
Marshall Islands: Macadamia nut pie
Mauritania: Thieboudienne, Couscous
Mauritius: Octopus Curry, Rougaille, Gateux Piment
Mexico: Tacos, Mole poblano,[96] Chiles en nogada[97]
Federated States of Micronesia: Bat soup
Moldova: Mămăligă, Sarmale, Mici
Monaco: Barbaguian
Mongolia: Buuz
Montenegro: Kačamak, Raštan[98]
Montserrat: Goat water

Morocco: Couscous, Tagine, Pastilla[99]
Mozambique: Frango (piri piri chicken)
Myanmar: Mohinga
N
Namibia: Braai
Nauru: Coconut Crusted Fish

Nepal: Dal bhat[100]
Netherlands: Stamppot
New Zealand: Bacon and egg pie,[101] lamb[102], Pavlova
Nicaragua: Gallo pinto
Niger: Djerma Stew, Jollof rice
Nigeria: Fufu and Egusi soup[103]
Norway: Fårikål
O
Oman: Shuwa
P

Pakistan: Seekh kebab, Biryani, Nihari[104]
Palau: Bat soup
State of Palestine: Arab salad, Falafel, Mujaddara, Musakhan, Hummus with tahini
Panama: Sancocho de gallina
Papua New Guinea: Mumu
Paraguay: Sopa paraguaya
Peru: Ceviche[105]

Philippines: Adobo,[106][107] Sinigang

Poland: Bigos, Pierogi,[109] Kotlet schabowy,[110] Żurek, Gołąbki
Portugal: Cozido à Portuguesa, Bacalhau, Sardinhas, Francesinha
Q
Qatar: Machboos
R

Romania: Mămăligă, Sarmale, Mici[111]
Russia: Pelmeni, Borscht, Shchi, Kasha,[112] Pirogi, Pirozhki[113][114]
Tatarstan: Öçpoçmaq
Tula Oblast: Tula pryanik
Tuva: Buuz
Rwanda: Ugali
S
Saint Kitts and Nevis: Saltfish
Saint Lucia: Green fig and saltfish
Saint Vincent and the Grenadines: Roasted breadfruit and fried jackfish
Samoa: Palusami
San Marino: Torta Tre Monti
Sao Tome and Principe: Palm oil stew
Saudi Arabia: Kabsa, Saleeg
Senegal: Thieboudienne, Poulet Yassa
Serbia: Ćevapčići (grilled minced meat sausages),[115][116][117][118] Pljeskavica (meat patty),[118][119] Ražnjići (skewered meat),[118] Gibanica (pastry),[120] Ajvar (relish),[121] Pasulj (bean stew),[122] Punjena paprika (filled peppers), Sarma (filled leaves), Fisherman's soup; further information: Serbian cuisine
Kosovo: Tavë Prizreni
Seychelles: Fruit Bat Soup
Sierra Leone: Cassava leaves

Singapore: Chilli crab,[123] Hainanese Chicken Rice[124]
Slovakia: Bryndzové halušky[125]
Slovenia: Ajdovi žganci, Belokranjska povitica, Obara
Solomon Islands: Poi
Somalia: Canjeero with goat stew, Lahoh
South Africa: Bobotie[126]
South Sudan: Kisra
Spain: Tortilla española[127]
Andalusia: Gazpacho
Asturias: Fabada asturiana
Balearic Islands: Tombet, ensaïmada
Basque Country and Navarre: Marmitako, Chistorras
Canary Islands: Sancocho, Papas arrugadas
Cantabria: Cocido montañés
Catalonia: Pa amb tomaquet
Castile and León: Lechazo asado
Castile-La Mancha: Gachas, Pisto
Extremadura: Migas
Galicia: Empanada, Polbo á feira, Caldo gallego
Madrid: Cocido madrileño, patatas bravas
Murcia: Zarangollo
La Rioja:  Patatas a la riojana
Valencian Community: Paella
Sri Lanka: Rice and curry,[128] Kottu, Kiribath
Sudan: Ful medames
Suriname: Pom, Roti and Curry

Sweden: Köttbullar,[129] Kräftskiva,[129][130] Surströmming,[131][132] Ostkaka[133]
Switzerland: Cervelat,[134] Fondue, Rösti
Syria: Kibbeh
T
Tajikistan: O'sh (pilaf)
Tanzania: Ugali[135]
Thailand: Pad thai, tom yum goong,[136] som tam
Togo: Ablo
Tonga: Lu Pulu

Trinidad and Tobago: Callaloo,[137] Doubles, Aloo Pie, Roti and Curry
Tobago: Crab and Dumplings[138]
Tunisia: Couscous, Kabkabou
Turkey: Döner,[139] Kuru fasulye with pilav[140]
Turkmenistan: Palaw
Tuvalu: Pulaka
U
Uganda: Matoke

Ukraine: Borscht,[141][142] Varenyky[143][144]
United Arab Emirates: Harees
United Kingdom: Fish and chips,[145][146][147][148] Chicken tikka masala,[149][150] Sunday dinner, Full breakfast (regional variations),[151], Jelly with ice cream (national dessert)
England: Beef (especially roast beef and corned beef),[152][153] Pudding (usually Christmas plum pudding),[154][155][156] Bangers and mash, Shepherd's pie, Yorkshire pudding
Cornwall: Cornish pasty
Northern Ireland: Ulster fry[157], Irish stew, Champ, Pastie supper
Isle of Man: Skeddan jiarg
Scotland: Haggis[158][159]
Wales: Cawl[160]

United States: Apple pie, hamburger, brownies
Northeast: Philly cheesesteak, funnel cake, New England clam chowder, lobster roll, buffalo wings, Peking ravioli
Midwest: hotdish, Cincinnati chili
South: Fried Chicken, macaroni and cheese, barbecue,  gumbo, jambalaya, key lime pie
Texas: Tex-Mex
West: Chili, fajitas, sopaipilla
Mountain West: Rocky Mountain oysters
West Coast: Cioppino, Cobb salad, Mission-style burrito, California roll
Hawaii: Poi, saimin, Loco Moco, poke
Puerto Rico: Arroz con gandules, lechon, mofongo
United States Virgin Islands: Fish and cou-cou
Uruguay: Asado, chivito
Uzbekistan: O'sh (pilaf)[161][162]
V
Vanuatu: Lap lap
Vatican City: Fettuccine alla Papalina[163]
Venezuela: Pabellón criollo[164]
Vietnam: Phở,[165] bún bò Huế, bò kho, gỏi cuốn, bánh xèo, bánh bèo
Y
Yemen: Kabsa, Haneeth, Saltah, Mandi (food)
Z
Zambia: Nshima
Zimbabwe: Sadza

Chelo kabab, a national dish of Iran
Seafood paella, Valencia, Spain
Serbian Ćevapčići
Phở - Vietnamese noodle soup, considered a Vietnamese national dish
Russian pirozhki
Tabbouleh served with chicken, Lebanon
Sushi, Japan
Poutine, considered one of the national dishes of Canada
Thieboudienne, Senegal national meal

Drink
National liquors

A national liquor is an alcoholic drink considered a standard and respected adult beverage in a given country. While the status of such drinks may be informal, there is usually a general consensus in a given country that a specific drink is the national beverage or "most popular liquor".
See also
Index of sociology of food articles
Traditional food