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
 * 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)

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.