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Types of French Food

Aïoli: Garlic Mayonnaise *try it on Fries
Aïoli: Garlic Mayonnaise *try it on Fries

Aioli, on the other hand, hails from the southern French region of Provence, and begins not in a blender but with a mortar and pestle and several cloves of garlic. When the garlic is pounded to a paste, it's whisked into the traditional preparation of egg yolk, lemon juice, mustard and olive oil instead of canola (which adds olive oil's fruity aroma into the mix).

image: food52.com
Aligot
Aligot

A classic Aligot has creamy potatoes whipped up with crème fraîche, and Cantal cheese is a classic of the French kitchen and delicious with steak. A classic Aligot has creamy potatoes whipped up with crème fraîche, and Cantal cheese is a classic of the French kitchen and delicious with steak.

Baguette (French Bread)
Baguette (French Bread)

The baguette (and French bread in general) is a staple food, and the baguette is a veritable symbol of France. Baguettes are perfect for sandwiches - cut a baguette in half, then slice each half along the middle, and are also eaten for breakfast (usually with jam or chocolate spread).

image: dishmaps.com
Baguette Sandwich
Baguette Sandwich

Baguette Sandwich. by Cyndee (Arvada CO) Question: What goes in a Parisian baguette sandwich? What is a good French cookbook to have in my library? I was thinking Mastering the Art of French Cooking.

Beef Bourguignon
Beef Bourguignon

A classic recipe prepared in the bourguignon style is beef bourguignon (Boeuf à la Bourguignon in French), which features beef braised in red wine, pearl onions, and button mushrooms, flavored with strips of pork fat called lardons. A bourguignon sauce is based on the demi-glace sauce, which is a thick, rich, brown sauce.

Bœuf Bourguignon (Beef Stewed in red Wine)
Bœuf Bourguignon (Beef Stewed in red Wine)

After all, who knows love better than the French? Cubes of beef are slow simmered in red wine (French, of course), herbs, and veggies for hours until meltingly tender. As it cooks, the broth transforms into a luscious, soul-warming sauce that just screams romance.

source: noshon.it
Cassoulet
Cassoulet

The first time I had cassoulet in its home turf (the Carcassonne version, in fact) it was a revelation: The cassoulet I'd known for nearly all of my professional career is nothing like the cassoulet found in Languedoc.

Chocolate Souffle
Chocolate Souffle

The classic French chocolate souffle is a delicious treat any time and …

Confit de Canard
Confit de Canard

Confit de Canard comes from the Aquitaine region of France. Situated on the Atlantic coast, this is the south west of France. The capital is Bordeaux and there are 5 departments within Aquitaine. Confits are basically a technique in preservation. 'Preserved duck' is a very traditional dish in this region.

Coq au vin
Coq au vin

Coq au vin (/ ˌ k ɒ k oʊ ˈ v æ̃ /; French: [kɔk o vɛ̃], "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.

Coq au vin
Coq au vin

Coq au vin (/ ˌ k ɒ k oʊ ˈ v æ̃ /; French: [kɔk o vɛ̃], "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.

image: food52.com
Croissant
Croissant

Food historians dispute both versions, but if the first of the two stories seems the most likely, it’s due to yet another legend as to how the croissant finally became French. The source is the same as that of the color puce – Marie Antoinette.

Croque-Monsieur
Croque-Monsieur

A croque monsieur (French pronunciation: [kʁɔk məsjø]; French for "mister crunch") is a baked or fried boiled ham and cheese sandwich. The dish originated in French cafés and bars as a quick snack. A croque madame (French for "mistress crunch") is a variant of the dish topped with a fried egg.

Croque-Monsieur (Ham and Cheese Sandwich)
Croque-Monsieur (Ham and Cheese Sandwich)

Several variations of this ham and cheese sandwich do exist. For example, the same Croque Monsieur with a poached (or fried) egg on top would be called a Croque Madame. A Croque Provençal consists of the classic Croque with tomatoes.

Duck Confit
Duck Confit

What is duck confit? Is it a dish by itself, a technique, or one of those fancy French things too snooty for you to even bother with? It's the first two — you definitely want to bother with this and it's decidedly unsnooty. A favorite method of preparing meat in pre-fridge France was to preserve it in its own fat.

image: buzzle.com
Escargots de Bourgogne
Escargots de Bourgogne

Burgundy Region of France - Food & Gastronomy. Escargot de Bourgogne - Burgundy Snails. Burgundy snails, called Escargots de Bourgogne in France, are prepared with garlic and parsley butter and are widely known as a refined French product.

Flamiche
Flamiche

The French Flamiche aux Poireaux is a tasty leek pie originating from the Picardy region. It is believed to be the Picardy equivalent of the quiche Lorraine since the typical leek pie is also a classic of family meals in Northern France.

Gougère (Cheese in Choux Pastry)
Gougère (Cheese in Choux Pastry)

I’m not a fan of extra dishes to wash, but a stand mixer is the best way to mix the eggs in quickly.Use a strong cheese, such as Gruyere, aged Comte, sharp cheddar, or a mix of cheeses. Adding some smoked …

Jambon Persillé
Jambon Persillé

At serving time, you can unmold the jambon persillé. But I like placing the terrine on the table, and cutting out broad, thick slices for my guests. Serve with mustard, cornichons, crusty bread, butter, and really crisp northern French white wine (a five-year-old village Chablis would be just about perfect!). Ooooh…October dreams.

source: wine4food.com
Jambon-Beurre
Jambon-Beurre

1 French baguette; 1/3 pound French ham, sliced thinly; 2 ounces aged gruyere - thinly sliced; 1 teaspoon dijon mustard; 2 …

source: food52.com
La Choucroute
La Choucroute

Families in Alsace generally eat choucroute garnie during the ... Keeping you in the know on all the latest & greatest food and travel ... French Recipes; Mexican ...

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La crêpe
La crêpe

A crêpe or crepe (/ k r eɪ p / ( listen) or / k r ɛ p /, French: ( listen), Quebec French: ( listen)) is a type of very thin pastry. Crêpes are usually of two types: sweet crêpes (crêpes sucrées) and savoury galettes (crêpes salées).

Le Cassoulet: Rich Meat and Bean Casserole
Le Cassoulet: Rich Meat and Bean Casserole

Cassoulet - slow-cooked bean stew Cassoulet is a rich, slow-cooked bean casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.

Le coq au vin
Le coq au vin

Coq au vin (/ ˌ k ɒ k oʊ ˈ v æ̃ /; French: [kɔk o vɛ̃], "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.

Mousse au Chocolat (Chocolate Mousse)
Mousse au Chocolat (Chocolate Mousse)

Traditional French chocolate mousse, on the other hand, omits the whipped cream. This means that your true French mousse au chocolat is airy, but it is also rich and dense. Using Eggs In Mousse Au Chocolat. Since the eggs used in this dessert are not cooked, we recommend using extremely fresh or even pasteurized eggs.

Nicoise Salad
Nicoise Salad

Total: 55 min. Yield: 4 servings. Get Classic Nicoise Salad Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. And watch videos demonstrating recipe prep and cooking techniques.

Paris-Brest
Paris-Brest

Paris-Brest Named after a long-established bicycle race that sees competitors cycle from Paris to the tip of Brittany, this is among the best-sellers in Parisian pastry shops. The wheel-shaped choux pastry shell garnished with praline buttercream and sprinkled with caramelized almonds is guaranteed bliss for sweet lovers.

image: saga.co.uk
Quiche au Saumon et Crevettes
Quiche au Saumon et Crevettes

International Food Recipes. Quiche au Saumon et Crevettes (Salmon and Shrimp Quiche) by. ANTONIS_M on. ... French Food By ANTONIS_M στις

Raw-Milk Artisanal Cheeses
Raw-Milk Artisanal Cheeses

Pronounced kom-TAY Comté is a firm pressed cheese made from the raw milk of ... surprisingly mild French cow's milk AOC cheese ... Artisanal Premium Cheese.

Soupe à l'Oignon
Soupe à l'Oignon

Toast the bread towards the end of the cooking time, …

Soupe à l'Oignon Gratinée (Onion Soup)
Soupe à l'Oignon Gratinée (Onion Soup)

Spread a thick layer of cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned.

image: gayot.com
Steak-Frites
Steak-Frites

Steak-frites, meaning "steak [and] fries" in French, is a very common …