French cuisine includes everything from a simple bowl of onion soup to perfectly cooked dishes drenched in buttery sauce. French dishes tell the story of the country, including its regions, history, and the people who make the food. Across Paris and beyond, French chefs transform local ingredients like cheese, garlic, and vegetables into world-famous dishes. French food has inspired restaurants across Europe and the world. From foie gras and coq au vin to creamy chocolate desserts, let's explore France's favourite dishes.
| Dish | Origin / Region | Main Ingredients | Best Served With |
|---|---|---|---|
| Andouillette | Troyes & Lyon, France | Pork intestines, onion, wine, pepper | Mustard, fries or buttered potatoes |
| Beef Bourguignon | Burgundy | Beef, red wine, lardons, mushrooms, carrot, onion, garlic | Mash or crusty baguette |
| Boudin Blanc | Champagne–Ardenne / Argonne | Pork or veal, milk, eggs, breadcrumbs, onion, seasoning | Caramelised apples, potato purée |
| Bouillabaisse | Marseille, Provence | Mediterranean fish, tomato, saffron, garlic, olive oil, fennel | Rouille and toasted bread |
| Brandade | Nîmes / Languedoc–Provence | Salt cod, olive oil or milk, garlic, potato | Toast points, green salad |
| Cassoulet | Languedoc (Castelnaudary, Carcassonne, Toulouse) | White beans, duck confit, pork sausage, pork belly | Crusty bread, green salad |
| Choucroute Garnie | Alsace | Sauerkraut, assorted sausages, smoked pork, potatoes | Strong mustard; Riesling or beer |
| Coq au Vin | Burgundy | Chicken, red wine, lardons, mushrooms, pearl onions, garlic | Buttered potatoes or noodles |
| Croque Monsieur | Paris | Bread, ham, Gruyère or Emmental, béchamel, butter | Green salad or fries |
| Crêpes Suzette | Paris | Crêpes, butter, sugar, orange zest and juice, orange liqueur | Vanilla ice cream; flambé at table |
| Duck Confit | Gascony | Duck legs, duck fat, salt, garlic, thyme | Pommes sarladaises, bitter greens |
| Fondue Savoyarde | Savoie / Haute-Savoie | Beaufort, Abondance, Comté or Emmental, white wine, garlic, kirsch | Bread cubes, charcuterie, cornichons |
| French Onion Soup (Soupe à l’Oignon) | Paris / Île-de-France | Onions, beef stock, butter, wine, bread, Gruyère or Comté | Gratinée crouton on top |
| Moules-Frites | Northern France / Belgium coast | Mussels, white wine, shallot or garlic, parsley, cream | Fries and a crisp white wine or beer |
| Pot-au-Feu | Traditional French home dish | Beef cuts, marrow bone, carrots, leeks, turnips, cloves | Bouillon, mustard & cornichons |
| Raclette | Savoie / Alpine regions | Raclette cheese, potatoes | Charcuterie, pickled onions, cornichons |
| Ratatouille | Provence (Nice) | Aubergine, courgette, peppers, tomato, onion, garlic, herbs | Crusty bread; grilled fish or meats |
| Tarte Tatin | Sologne (Loire Valley) | Apples, butter, sugar, pastry | Crème fraîche or vanilla ice cream |
| Tartiflette | Savoie / Alps | Reblochon, potatoes, lardons, onions, cream | Green salad; Savoie white wine |
| Veal Blanquette (Blanquette de Veau) | Île-de-France | Veal shoulder, carrots, onions, mushrooms, cream-egg yolk white sauce | Steamed rice or potatoes |
French Cuisine and Why It Matters
French cuisine, renowned for its delectable flavours, has garnered a global following, making it a sought-after culinary skill for many aspiring chefs. Despite the Michelin Guide being French, Tokyo has more Michelin-starred restaurants than any other city. However, French cuisine, much like the Michelin Guide, has travelled. Most people can name a French dish or two from Western Europe to all over the world.
The French approach to dining is an art form built around pleasure, patience, and respect for the meal itself. The very word restaurant comes from restaurer, meaning “to restore,” reflecting the belief that food nourishes both body and spirit.
A traditional French meal can last for more than two hours, as each course is served with care and enjoyed at a leisurely pace. Typically, it begins with an aperitif to stimulate the appetite, followed by a starter, a main course, a cheese selection, and finally dessert. To conclude, diners often enjoy a small digestif.
In France, food is as much about the experience of eating as it is about sustenance. Every dish reflects centuries of history, local ingredients, and the French appreciation for balance and flavour. Meals are not to be rushed; they are meant to be moments to connect with family and friends. Whether you find yourself in a quiet village in Provence or the centre of Paris, eating is a cherished ritual that continues to influence French cuisine.
Most meals are served in courses. They begin with a light aperitif, which is followed by the main course, cheese, and dessert. Recipes are prepared with care, with a particular focus on the quality of ingredients like fresh vegetables, butter, and garlic, which is used to enhance rather than overwhelm dishes. Often paired with a glass of wine, these meals are about the harmony between taste and style, making French food very special.
French cuisine, far from being a singular entity, is a tapestry of regional flavours. While the country boasts a consistent standard of good food, it's important to note the unique regional differences. This means that French cuisine benefits from lots of variety and a history of enjoying good food. After all, we wouldn't have the word "restaurant" without the French!
of them are French.
The Most Popular Dishes from French Cuisine
Now that we know why French cuisine is so famous and influential, let's get to the stars of the show: the dishes! While we can't name every great French dish, here are a few of our favourites that anyone new to French cuisine might want to try.
The beauty of French food lies in its regional character. In the north, creamy sauces, butter, and cider shape the cuisine, while the south celebrates olive oil, garlic, and fresh herbs. Burgundy is famous for its wine-based stews like Beef Bourguignon, Provence for seafood dishes such as Bouillabaisse, and Alsace for hearty German-inspired recipes like Choucroute Garnie.
Each region adds something distinct from mountain cheese in the Alps to rich duck recipes in Gascony. Together, they create a culinary map of France, where every corner has its own flavour and tradition.
Andouillette
Andouillette is a traditional French sausage made from pork intestines and seasoned with wine, onions, and spices. It's delicious.
Beef Bourguignon
A classic Burgundian recipe, this slow-cooked beef dish is simmered in red wine with vegetables, garlic, and herbs. The rich sauce develops over time, creating deep layers of flavour. Often served with mashed potatoes or crusty bread, it’s one of the best French dishes to try if you love comfort food with a touch of sophistication.
Michelin-starred restaurants.
Boudin Blanc
This white sausage is a lighter alternative to Andouillette, made with pork, milk, onions, and delicate seasoning. It’s especially popular during the festive season in France, often served with apples or creamy mash. Boudin Blanc showcases how French cuisine combines tradition and creativity to make even the simplest meat dish elegant.
Bouillabaisse
Originating from Marseille, Bouillabaisse is a hearty seafood soup rich in Mediterranean flavour. Made with freshly caught fish, garlic, tomatoes, olive oil, and saffron, it was once a fisherman’s meal but is now a favourite in coastal restaurants. The dish is usually served with rouille, a garlicky sauce, and crusty bread, proof that simple ingredients can make a truly luxurious meal.
Brandade
Brandade is a comforting casserole made from salted cod blended with milk, butter, and potatoes. It’s creamy, smooth, and often enjoyed in southern France, particularly in Nîmes. This recipe highlights the French style of turning preserved foods into timeless dishes full of warmth and texture.
Cassoulet
A rustic dish from southwest France, Cassoulet combines white beans with duck confit, sausages, and pork. Slow-cooked for hours, it develops a rich, silky sauce under a golden crust. Traditionally eaten in Toulouse, this classic French recipe is the definition of comfort food. It's hearty, buttery, and best enjoyed on a cold evening with a glass of red wine.
Choucroute Garnie
A beloved dish from Alsace, Choucroute Garnie is the French take on sauerkraut. Fermented cabbage served with sausages, ham, and sometimes duck. Influenced by nearby Germany, it combines hearty meat and tangy vegetables, offering a taste of France’s borderland cuisine where two cultures blend beautifully.
Coq au Vin
Perhaps one of the most iconic French recipes, Coq au Vin features chicken marinated and cooked in wine with onions, mushrooms, and garlic. The slow cooking process makes the meat tender and the sauce rich and velvety. Originating in Burgundy, it’s a traditional dish that showcases the best of French regional flavours.
Croque Monsieur
A Croque Monsieur is France’s take on the toasted sandwich. It's simple, elegant, and unmistakably French. Layers of ham, melted cheese, and creamy béchamel sauce are pressed between buttered bread slices and baked until crisp. Often served in cafés and restaurants across Paris, this dish captures how the French turn even casual recipes into something special. Add a fried egg on top and it becomes a Croque Madame, another classic that proves good food doesn’t need to be complicated to taste exceptional.
Crêpes Suzette
Crêpes Suzette is a dessert that turns a simple recipe into theatre. Thin crêpes are soaked in a buttery orange-and-liqueur sauce, often flambéed at the table for dramatic effect. Originating in Paris in the late 19th century, it remains one of the most elegant ways to end a meal. The blend of butter, citrus, and sweet caramel notes creates a warm flavour that feels both indulgent and light. It's a true showcase of French cooking finesse.
Duck Confit
Duck Confit is prepared by slowly cooking duck legs in their own fat until perfectly tender. The result is a golden, crispy skin and meat that melts in your mouth. Traditionally from Gascony, this French dish is often served with potatoes sautéed in duck fat. Though indulgent, it remains one of France’s most beloved and classic recipes.
Fondue Savoyarde
While fondue may have Swiss origins, the French version from Savoie features a delicious mix of cheeses such as Beaufort, Abondance, and Emmental melted with white wine and garlic. Diners dip cubes of bread into the molten cheese, making it as much a social event as a meal. It’s proof that in France, sharing food is just as important as the dish itself.
French Onion Soup (Soupe à l’Oignon)
Few dishes represent Paris like a bowl of steaming French onion soup. This classic starter combines caramelised onions, beef stock, and a splash of wine, topped with crusty bread and melted cheese. It’s simple yet deeply satisfying. It's proof that French cooking transforms even the most humble ingredients into comfort food. Traditionally served in bistros, this soup is often finished with a layer of golden, bubbling butter and cheese, making every spoonful irresistible.
Moules-frites
Moules-Frites, popular in northern France and Belgium, pairs steamed mussels with golden fries. The mussels are usually cooked in white wine, garlic, and cream, creating a light yet flavourful sauce. This dish is simple, fresh, and best enjoyed with a crisp drink while overlooking the coast.
Pot-au-feu
Pot-au-Feu is often considered the national dish of France. A comforting stew of meat, carrots, leeks, and turnips simmered for hours. Its ingredients may be modest, but the slow cooking creates a broth full of depth and warmth. Traditionally served in winter, it reflects the French style of transforming everyday foods into something truly soulful.
Raclette
Raclette is more than a dish; it’s an activity. Originating in the Alpine regions, diners melt Raclette cheese over potatoes, ham, and pickles. Like fondue, it’s a communal meal that captures the French love of sharing and simplicity. The combination of melted cheese, smoky meat, and crisp vegetables makes it a perfect comfort food for cold nights.
Ratatouille
Ratatouille is one of the most colourful vegetarian dishes in French cuisine. Originating in Provence, this slow-cooked stew blends vegetables such as aubergine, courgette, peppers, and tomatoes with herbs, garlic, and olive oil. Traditionally served warm as a main or side dish, it’s both healthy and full of flavour. What makes ratatouille special is its balance; each ingredient keeps its texture and character while coming together in a fragrant recipe that captures the style and sunshine of southern France.
Tarte Tatin
This classic dessert from the Loire Valley is as beautiful as it is delicious. Tarte Tatin is made by caramelising apples in butter and sugar, then baking them beneath a layer of pastry, and inverting the tart to serve. The result is a glossy, golden top with tender fruit and a flaky crust. It's the perfect finish to any French meal. Created by accident, this beloved recipe embodies everything that makes French cuisine timeless: quality ingredients, careful cooking, and a touch of charm.
Tartiflette
A winter favourite from the Alps, Tartiflette is a rich potato-and-cheese casserole made with Reblochon, onions, and lardons. Baked until creamy and golden, it’s the perfect example of hearty mountain food designed to warm you after a day in the cold. Tartiflette pairs beautifully with a crisp white wine and a green salad. Though relatively new compared to other French classics, it’s already a favourite dish in ski resorts and homes across France thanks to its comforting flavour and rustic style.
Veal Blanquette
Blanquette de Veau is a gentle, creamy veal stew made with onions, carrots, and a smooth white sauce enriched with egg yolks and cream. This classic dish embodies the lighter side of French cuisine, balancing richness with subtlety. Served with rice or potatoes, it remains one of the most traditional and loved meals in France.
In 2010, UNESCO recognised “the gastronomic meal of the French” as part of the world’s intangible cultural heritage. This honour celebrates not only the food itself but also the rituals that surround it from the careful choice of ingredients to the art of serving and enjoying multiple courses.
Meals are about more than eating; they symbolise togetherness, appreciation, and national pride. This recognition reinforced France’s reputation for excellence in cuisine and helped preserve traditions that continue to inspire chefs worldwide.
Traditionally, most French cuisine was reserved for the elite, with the most famous French recipes served to the wealthy in Paris or to the aristocracy in their châteaux across the country.
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If you'd like to learn how to cook some of these French dishes yourself, why not work with a Superprof cooking tutor? With most offering their first lesson for free, you can sample a few before choosing the one that's right for you. Bon appétit!
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