50 delicious French dishes
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Writer sasasak_AndyKim
Hit 1,135 Hit
Date 25-01-02 13:53
Content
50 delicious French dishes with brief descriptions:
1-10
Coq au Vin
Chicken braised in red wine with mushrooms, onions, and bacon.
Boeuf Bourguignon
Slow-cooked beef stew in red wine with carrots, onions, and mushrooms.
Ratatouille
Vegetable stew made with eggplant, zucchini, bell peppers, and tomatoes.
Quiche Lorraine
Savory tart with a creamy filling of eggs, cream, bacon, and cheese.
Soupe à l’Oignon (French Onion Soup)
Rich onion soup topped with melted cheese and crusty bread.
Croque Monsieur
Grilled ham and cheese sandwich topped with béchamel sauce.
Cassoulet
Hearty bean stew with duck, sausage, and pork.
Duck Confit (Confit de Canard)
Duck legs slow-cooked in their own fat until tender and flavorful.
Bouillabaisse
Provençal fish stew with saffron and a variety of seafood.
Tarte Tatin
Upside-down caramelized apple tart.
11-20
Escargots de Bourgogne
Snails cooked in garlic, butter, and parsley.
Salade Niçoise
Salad with tuna, tomatoes, green beans, potatoes, and hard-boiled eggs.
Foie Gras
Rich and buttery duck or goose liver pâté.
Crêpes
Thin pancakes filled with sweet or savory ingredients.
Blanquette de Veau
Creamy veal stew with carrots, onions, and a white sauce.
Rillettes
Shredded pork or duck pâté, typically spread on bread.
Tartiflette
Potatoes baked with reblochon cheese, bacon, and cream.
Steak Frites
Grilled steak served with crispy French fries.
Pain Perdu (French Toast)
Sweet bread soaked in eggs and milk, then fried and served with syrup.
Pot-au-Feu
French beef stew with vegetables in a flavorful broth.
21-30
Cheese Soufflé
Light and fluffy baked dish made with eggs and cheese.
Galette des Rois
Traditional puff pastry with almond cream filling, served during Epiphany.
Croissants
Buttery, flaky pastries often enjoyed for breakfast.
Eclairs
Choux pastry filled with cream and topped with chocolate glaze.
Macarons
Colorful almond meringue cookies filled with ganache or buttercream.
Profiteroles
Cream-filled choux pastry topped with chocolate sauce.
Choucroute Garnie
Alsatian dish of sauerkraut served with sausages and pork.
Pissaladière
Provençal flatbread topped with caramelized onions, anchovies, and olives.
Canelés
Small pastries with a caramelized crust and custard-like interior.
Baguette
Classic French bread, perfect with butter or cheese.
31-40
Moules Marinières
Mussels cooked in white wine, garlic, and parsley.
Hachis Parmentier
French version of shepherd’s pie with ground meat and mashed potatoes.
Clafoutis
Baked dessert with cherries in a custard-like batter.
Duck à l’Orange
Roast duck served with a tangy orange sauce.
Pâté de Campagne
Country-style pâté made with pork and herbs.
Creme Brulee
Custard topped with caramelized sugar.
Beignets
Deep-fried doughnuts dusted with powdered sugar.
Sole Meunière
Pan-fried sole in butter and lemon sauce.
Oeufs en Cocotte
Eggs baked with cream in small ramekins.
Brandade de Morue
Salt cod purée blended with olive oil and garlic.
41-50
Gratin Dauphinois
Thinly sliced potatoes baked with cream and cheese.
Paris-Brest
Choux pastry ring filled with praline cream.
Boules de Berlin
French-style doughnuts filled with jam or cream.
Aligot
Mashed potatoes blended with garlic and melted cheese.
Fougasse
Leaf-shaped bread, often flavored with olives or herbs.
Coquilles Saint-Jacques
Scallops baked with breadcrumbs and creamy sauce.
Brioche
Rich, buttery bread often used for desserts or breakfast.
Charlotte Russe
Layered dessert with sponge cake and mousse or custard.
Ratatouille Tart
A savory tart with layers of vegetables and puff pastry.
Gateau Basque
Traditional Basque cake filled with pastry cream or fruit jam.
Let me know if you'd like detailed recipes or more information about any specific dish!
1-10
Coq au Vin
Chicken braised in red wine with mushrooms, onions, and bacon.
Boeuf Bourguignon
Slow-cooked beef stew in red wine with carrots, onions, and mushrooms.
Ratatouille
Vegetable stew made with eggplant, zucchini, bell peppers, and tomatoes.
Quiche Lorraine
Savory tart with a creamy filling of eggs, cream, bacon, and cheese.
Soupe à l’Oignon (French Onion Soup)
Rich onion soup topped with melted cheese and crusty bread.
Croque Monsieur
Grilled ham and cheese sandwich topped with béchamel sauce.
Cassoulet
Hearty bean stew with duck, sausage, and pork.
Duck Confit (Confit de Canard)
Duck legs slow-cooked in their own fat until tender and flavorful.
Bouillabaisse
Provençal fish stew with saffron and a variety of seafood.
Tarte Tatin
Upside-down caramelized apple tart.
11-20
Escargots de Bourgogne
Snails cooked in garlic, butter, and parsley.
Salade Niçoise
Salad with tuna, tomatoes, green beans, potatoes, and hard-boiled eggs.
Foie Gras
Rich and buttery duck or goose liver pâté.
Crêpes
Thin pancakes filled with sweet or savory ingredients.
Blanquette de Veau
Creamy veal stew with carrots, onions, and a white sauce.
Rillettes
Shredded pork or duck pâté, typically spread on bread.
Tartiflette
Potatoes baked with reblochon cheese, bacon, and cream.
Steak Frites
Grilled steak served with crispy French fries.
Pain Perdu (French Toast)
Sweet bread soaked in eggs and milk, then fried and served with syrup.
Pot-au-Feu
French beef stew with vegetables in a flavorful broth.
21-30
Cheese Soufflé
Light and fluffy baked dish made with eggs and cheese.
Galette des Rois
Traditional puff pastry with almond cream filling, served during Epiphany.
Croissants
Buttery, flaky pastries often enjoyed for breakfast.
Eclairs
Choux pastry filled with cream and topped with chocolate glaze.
Macarons
Colorful almond meringue cookies filled with ganache or buttercream.
Profiteroles
Cream-filled choux pastry topped with chocolate sauce.
Choucroute Garnie
Alsatian dish of sauerkraut served with sausages and pork.
Pissaladière
Provençal flatbread topped with caramelized onions, anchovies, and olives.
Canelés
Small pastries with a caramelized crust and custard-like interior.
Baguette
Classic French bread, perfect with butter or cheese.
31-40
Moules Marinières
Mussels cooked in white wine, garlic, and parsley.
Hachis Parmentier
French version of shepherd’s pie with ground meat and mashed potatoes.
Clafoutis
Baked dessert with cherries in a custard-like batter.
Duck à l’Orange
Roast duck served with a tangy orange sauce.
Pâté de Campagne
Country-style pâté made with pork and herbs.
Creme Brulee
Custard topped with caramelized sugar.
Beignets
Deep-fried doughnuts dusted with powdered sugar.
Sole Meunière
Pan-fried sole in butter and lemon sauce.
Oeufs en Cocotte
Eggs baked with cream in small ramekins.
Brandade de Morue
Salt cod purée blended with olive oil and garlic.
41-50
Gratin Dauphinois
Thinly sliced potatoes baked with cream and cheese.
Paris-Brest
Choux pastry ring filled with praline cream.
Boules de Berlin
French-style doughnuts filled with jam or cream.
Aligot
Mashed potatoes blended with garlic and melted cheese.
Fougasse
Leaf-shaped bread, often flavored with olives or herbs.
Coquilles Saint-Jacques
Scallops baked with breadcrumbs and creamy sauce.
Brioche
Rich, buttery bread often used for desserts or breakfast.
Charlotte Russe
Layered dessert with sponge cake and mousse or custard.
Ratatouille Tart
A savory tart with layers of vegetables and puff pastry.
Gateau Basque
Traditional Basque cake filled with pastry cream or fruit jam.
Let me know if you'd like detailed recipes or more information about any specific dish!