Famous food in France | 25 Traditional French Dishes

Last updated on November 7th, 2024 at 09:57 am

READY TO DISCOVER THE MOST FAMOUS FOOD IN FRANCE?

France is renowned for its cuisine and French food, such as baguettes, croissants, and cheese, is synonymous with this country.

But what about the famous food dishes in France? Well, one thing it’s important to understand, which I soon realised when I moved to France, is that food is an experience to savour, not something you do quickly.

The importance of sitting down, enjoying a meal slowly, and savouring both the food and the company is a significant part of French dining culture.

In fact, I’ve been to French dinners that have lasted over six hours, where each course is an event all of its own.

Not to mention that each region in France has its own distinct culinary traditions and specialities, influenced by geography and history.

From the seafood dishes of Normandy and Brittany to the hearty casseroles of the Alsace region, every dish tells a story.

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The Gastronomic Meal of the French

Before we dive into the 25 most popular dishes in France, I should mention that it isn’t just the French who think their food is amazing. 

They’ve been recognised worldwide for their food by UNESCO.

In 2010, UNESCO created a new list called the Intangible Cultural Heritage, which recognises knowledge, cultural practices and traditions instead of physical sites.

‘Le repas gastronomique des Français‘ (the gastronomic meal of the French) was added to this list.

This recognition was primarily because French cuisine is considered a social custom that celebrates togetherness, the pleasure of taste, and the balance between humans and the products of nature. 

This honour highlights the importance of French cuisine in world culture and its influence on the art of cooking and dining worldwide.

The UNESCO recognition isn’t just about the food itself but also about the ritual of eating in France.

It includes things like the setting of the table, the selection of dishes, the pairing of food and wine, and the emphasis on sharing and enjoying meals together. 

It’s a recognition of how culinary traditions are integral to cultural identities and social cohesion.

Counting Down The 25 Most Famous French Dishes

Time to discover the best-loved food in France and the stories behind each dish, along with a recipe to help you get started.

Popular French Entrées

No 1 Cuisses de Grenouilles

The tradition of eating frog legs in France, known as “Cuisses de Grenouilles,” dates back centuries. It’s thought to originate from around the 12th century when monks who were not allowed to eat meat during Lent devised a cunning plan. 

They convinced the powers that be that frogs were fish rather than meat, and therefore, eating frog’s legs couldn’t be considered breaking the rules of Lent. 

I can’t imagine they were particularly filling though, as they are so small, but I guess, if you’re not allowed meat, it’s a good substitute.

Frog legs have a similar taste to chicken, and, as with so many things in France, are normally sautéed with garlic, parsley, and butter. 

It came as no surprise to me to discover that in the little town of Vittel, there is a fair to celebrate the frog, Foire aux Grenouilles. Yep, since 1972, every Spring, this little town dedicates an entire weekend to the frog.

The French love to celebrate food, and the frog is no exception.

Traditional Frog Legs Recipe

No 2 Escargots de Bourgogne

Eating snails isn’t a new thing it goes back many centuries. Initially considered a food for the lower classes due to the abundance and ease of collection, and originating from the Burgundy region, snails didn’t reach fame till 1814.

This was when Tzar Alexander came to visit Napoleon’s chief diplomat in Paris, Talleyrand.

Wanting to impress the Tzar, Talleyrand asked his chef to prepare a dish that the Tzar wasn’t likely to have tried before. So, the chef chose snails.

Apparently, the Tzar loved them so much that he kept asking for them, and from then on, they became a dish to have on special occasions.

However, be warned, you can’t just pop into your garden, pick up a few snails and pop them in a pot. That’s the quickest way to food poisoning. Snails have to be prepared properly.

Escargots de Bourgogne are typically prepared with a rich garlic butter, parsley, and sometimes a hint of white wine or brandy. The snails are then baked in their shells. 

I’m afraid I’m not a fan, even though the garlic helps to mask the taste.

I’m convinced that my French neighbour Stephane cooks everything in garlic and butter as it all seems to taste the same. And, of course, garlic can hide a multitude of sins.

Traditional Escargots Recipe

No 3 Huîtres

Oysters are hugely popular in France, especially at Christmas when a ridiculous amount is consumed. But where did this popularity come from? 

Well, it was mainly due to royalty. King Henri IV, reigning from 1553 to 1610, reportedly consumed up to 300 oysters in a single sitting. And Louis XIV had them delivered daily to Versailles.

But it was Casanova, the 18th-century womaniser, who promoted their aphrodisiac qualities, eating them for breakfast every day.

One of the most famous oyster-producing regions in France is close to where I live in the Charente Maritime, Marennes-Oléron. 

Traditionally, many oyster enthusiasts in France prefer them raw, served on a bed of crushed ice or seaweed, often accompanied by lemon wedges, mignonette sauce, or cocktail sauce. I tried them at my husband’s football association dinner.

I had to dig deep as they were served raw with lemon and red onions in vinegar, not my favourite dish of the night I’m afraid.

However, they can also be cooked in various ways, including grilled with garlic and herbs, baked with cheese, or added to seafood stews and soups​​.

Julia Child, the famous American Chef and Author who taught the American housewife how to cook French food, first tasted oysters in Rouen. I was lucky enough to eat at that very restaurant, La Couronne, where they still offer the menu Julia ate.

An Easy Recipe for Oysters Kilpatrick

Most Famous Main Course Dishes in France

No 4 Boeuf Bourguignon

I think this is probably one of the most famous of all French dishes, probably due to Julia Child giving it publicity on her TV Show and through her book, “Mastering the Art of French Cooking”. 

The roots of Boeuf Bourguignon can be traced back to the 1600s in Burgundy. It was first created by farmers who used locally grown ingredients, such as beef, mushrooms, carrots, onions, and bacon, to prepare a hearty stew.

It was the perfect way to tenderise tough meat. The longer it stewed, the better it was.

The traditional recipe for Boeuf Bourguignon was first mentioned in Alexandre-Balthazard Soliveau’s cookbook published in 1869.

Over the years, several chefs have contributed their interpretations to the recipe, with variations in the choice of beef cuts and cooking techniques.

Renowned chefs like Anthony Bourdain and Michel Roux Jr. have favoured different cuts of beef, such as paleron (featherblade) and braising beef.

I’m proud to say I’ve actually done Julia’s recipe myself, and it was so tasty. It took quite a bit of time and lots of steps but, boy did it taste good.

My Boeuf Bourguignon Recipe and Experience

No 5 Coq au vin

Another French recipe made popular by Julia which I love. But have you tried Coq au Vin Blanc, the white wine version?

After a slight mishap with the red wine version (the whole thing just tasted like red wine), I decided to try the white wine version. It was yummy, really creamy and a bit quicker and easier than the original.

Coq au Vin, translated as “Rooster in Wine,” traces its roots back to rural France, very apt seeing as I live in rural France. Initially, it was a practical method of cooking tough, old roosters that were no longer suitable for egg production.

The traditional cooking technique involved marinating the rooster in red wine overnight to tenderise the meat, then slow-cooking it with onions, mushrooms, and bacon allowing the flavours to really come together.

The classic Coq au Vin recipe typically features chicken marinated in red wine, cooked with mushrooms, bacon, onions, and garlic with herbs like thyme, bay leaves, parsley, and rosemary.

Julia’s Traditional Coq au Vin Recipe AND My Coq au Vin Blanc Recipe

No 6 Moules Marinières

This is one of my favourite things to order in France, mussels in white wine sauce. Maybe it’s because I was brought up by the cockle sheds in Leigh-on-Sea in Essex, I’m not sure, but I’ve always loved seafood, apart from oysters, that is.

The origins of Moules Marinières are traced to the coastal stretch between The Hague and Brest. This region, spanning parts of France and Belgium, is renowned for its mussels, especially those harvested from the English Channel. 

The term “marinière” translates to “like a sailor,” reflecting the dish’s practicality and ease of preparation, suitable for cooking in various maritime settings, including on the deck of a ship or at the dockside​​.

The history of mussels themselves dates back to 1235. An Irishman named Patrick Walton shipwrecked off the Vendée coast, inadvertently discovered mussel farming.

Attempting to trap seabirds with a net attached to wooden poles in the water, Walton found that his apparatus had instead, collected hundreds of mussels. 

This accidental discovery led to the development of mussel farming along the coastline, a practice that continues to this day​​.

The recipe is a pretty easy one, the mussels are steamed with shallots, herbs, and local white wine, often with a touch of cream. I’ve made them many times at home and they taste almost as good as in a restaurant.

My Simple Moules Marinières Recipe

No 7 Duck Confit

This is a staple you’ll often find on a menu in most French restaurants. It’s a lovely hearty dish and one I’ve had many times as part of a Plat du Jour (set menu of the day). 

Originating in the Gascony region, this dish is a testament to the ingenuity of preserving food in a time before refrigeration. The term “confit” comes from the French word “confire,” which literally means “to preserve.”

The method was born out of necessity, where meats were salted and slowly cooked in their own fat, allowing them to be stored for extended periods, especially during harsh winters.

Today, Duck Confit is typically accompanied by potatoes roasted in duck fat, garlic, and herbs.

A Great Duck Confit Recipe to Try

No 8 Sole Meunière

This was also on the menu at La Couronne the day Julia Child ate there, and it is so tasty. It’s a classic French dish originating from the simplicity of French coastal cooking. 

Sole, a common flatfish found abundantly in the waters around France, was readily available to fishermen and their families. 

The name “meunière” refers to the method of preparation, where the “miller’s wife” style indicates that the fish is lightly dusted with flour before cooking. This method gives a delicate crispness to the fish, enhancing its natural flavours.

It was a dish that was loved by the Sun King, Louis XIV, but it was Julia Child who played a significant role in bringing it to the masses worldwide as it ignited her love affair with French cooking.

Julia’s Quick Recipe for Sole Meunière

No 9 Steak Tartare

Before I lived in France, I had no idea what steak tartare was, and for those who don’t know, it’s basically raw beef mince. It typically consists of raw ground beef or horse meat, seasoned with capers, onions, pepper, and Worcestershire sauce, and often served with a raw egg yolk on top.

My daughter and I were in Paris for New Year with some friends who had come over from Australia, and we ordered it.

I’ll never forget the look on my daughter’s face when it arrived. I think she was hoping for a French version of cottage pie.

Its exact origins aren’t known, but it’s thought to have evolved post World War II in Paris. It’s believed that health concerns over eating raw meat led to the addition of spices and seasonings to mitigate the risk of bacteria, giving rise to the modern version of Steak Tartare.

The name “tartare” is also associated with the French culinary term “à la tartare,” typically used for dishes served with a sauce containing mayonnaise, mustard, and herbs. 

It’s not a dish I can stomach, and I have to admit I haven’t tried it.

A Classic Recipe for Steak Tartare

No 10 Cassoulet

Cassoulet is a hearty, slow-cooked casserole originating from the South of France, specifically from the town of Castelnaudary.

The dish was allegedly invented in 1355 during the Hundred Years’ War when the town was under siege by the English. 

Initially referred to as an “estouffet” in medieval times, the term “cassoulet” is derived from the Languedoc word “cassolo,” denoting a deep, round earthenware pot with slanted sides, typically used for its cooking. 

The primary ingredient in cassoulets is the haricot bean, which replaced the broad beans (favolles) used in medieval cassoulet-type stews.

The ingredients of a cassoulet, especially the meats, can vary significantly, with each town in France bringing its unique touch to the recipe.

Haricot beans are common to all varieties of cassoulet, but the types of meat used can differ widely. In typical French fashion, the dish is a subject of many arguments, with various regions claiming the authenticity of their version​​.

A Traditional French Cassoulet Recipe

No 11 Bouillabaisse

Bouillabaisse, is a traditional Provençal fish soup, with its roots in the port city of Marseille. It started as a humble dish made by Marseille fishers using the bony rockfish they couldn’t sell to restaurants or markets.

At least three kinds of fish are traditionally used in bouillabaisse, including red rascasse, sea robin, and European conger. 

The dish can also include shellfish and other seafood like sea urchins, mussels, velvet crabs, spider crabs, or octopus. More luxurious versions of bouillabaisse might have langoustine, but these were not part of the original recipe prepared by Marseille fishers. 

The soup is typically served with vegetables like leeks, onions, tomatoes, celery, and potatoes.

The broth is traditionally served with rouille, a mayonnaise made with olive oil, garlic, saffron, and cayenne pepper, on grilled slices of bread​​.

In 1980, a group of 11 Marseille restaurateurs came together to establish the Bouillabaisse Charter. This charter decided on both the ingredients and the method of preparation for an authentic Marseille bouillabaisse. 

A Recipe Inspired By Julia Child for Bouillabaisse

Lighter Traditional French Food

No 12 Soupe à l’Oignon

Otherwise known as French Onion Soup, it was originally considered to be peasant food, and the upper classes typically avoided it. Then, in 1873, Alexandre Dumas wrote in his Grand dictionnaire de Cuisine that onion soup was introduced to the royal court at Versailles in the 18th century. 

This introduction was credited to Louis XV’s father-in-law, the exiled Polish King Stanislas, who enjoyed the dish at an inn and insisted on learning the recipe. 

The recipe at that time consisted mainly of fried onions, water, and croutons, without the addition of grated cheese or gratinating that characterises the modern version​​.

The contemporary version of French onion soup emerged in the mid-19th century in Les Halles, the large open-air market in Paris.

Restaurants around the market began serving the soup with a substantial topping of grated cheese, put under a grill and served au gratin. 

The first time I had it was in Paris, and I thought I’d died and gone to heaven. I ended up having it three times for lunch, it was that good, the best soup I’ve ever had in my life.

A Classic Recipe for Soupe à l’Oignon

No 13 Quiche Lorraine

Quiche Lorraine originates from the eastern French region of Lorraine. The name is thought to have come from the German ‘Kuchen’, meaning a type of pie or cake.

Historically, a quiche Lorraine was baked with a bread-dough crust, similar to that used for pissaladières and pizzas. 

However, modern versions commonly use shortcrust or puff pastry and feature a filling of eggs, thick cream, and ham or bacon (often in the form of lardons), making a savoury custard.

I’ve never really been a fan, but I remember my Mum making it a lot when we were kids. She used to make them for school fetes and things like that in the 1980s, as they were all the rage in the UK then.

A Simple Quiche Lorraine Recipe (not my Mum’s)

No 14 Tartiflette

What’s not to love about potato, bacon and cheese combined? That’s essentially what a Tartiflette is.

It was first mentioned in the 1705 book “Le Cuisinier Royal et Bourgeois”, but then saw a bit of a transformation in the 80s when the Reblochon Union were looking to promote Reblochon cheese, a key ingredient in the modern version of the dish. 

The name ‘tartiflette’ comes from ‘tartifles,’ a Savoyard word for potatoes, and after its reinvention, it quickly became a staple in the menus of ski resorts and restaurants across the French Alps.

An American Version of Tartiflette

No 15 Raclette

Raclette traces its origins back to Valais in Switzerland and is over 400 years old in the Middle Ages, a time when Swiss farmers and herdsmen would carry cheese, bread, potatoes, pickles, and wine for their meals.

If they wanted a hot meal, they’d heat the cheese over a campfire or hearth and pour or scrape it over their potatoes and pickles. This practice is even mentioned in writings by convents as early as 1291​.

The term ‘raclette’ refers, not only to the cheese itself but also to the method of serving it, melted and scraped over food, typically potatoes.

Hubby and I visited Montreux a few years ago in December and were there for the Christmas market. Our hosts were keen to give us a true Swiss Christmas experience and took us into a restaurant that was offering one thing and one thing only, cheese fondue.

Now I realise there is a difference between raclette and fondue, but they are both a shared dish involving melted cheese and bread.

The smell in the restaurant was overpowering. I love cheese, but this was on a whole other level. It’s taken me a while since I could stomach another fondue or raclette.

A Good Recipe on Making Raclette

No 16 Salade Niçoise

This dish, originally regarded as “simple food for poor people,” evolved over time. The renowned chef Auguste Escoffier, born near Nice, played a significant role in this evolution by adding boiled potatoes and green beans to the salad transitioning from a humble fishermen’s meal to something you see on the menu at many French bistros.

Interestingly, the salad’s precursor was known as “pan bagnat,” which translates to “bathed bread” in Nissard, the historic French dialect of Nice.

This sandwich, popular among Nice’s fishermen, initially consisted of tomatoes, anchovies, and olive oil served on stale bread, showcasing the creative use of available ingredients by the locals​.

It’s perfect on a hot summer’s day when you don’t want to be slaving over a hot stove.

A Modern Twist on a French Classic – Salade Nicoise Recipe

No 17 Croque-Monsieur

The Croque-Monsieur, an iconic French sandwich, first made its appearance on the culinary scene around 1910. Its origins are often attributed to the owner of a Parisian café, Michel Lunarca, who, due to a shortage of traditional baguettes, served his sandwiches in soft bread.

The name “Croque-Monsieur” reflects its quick and easy nature, appealing to gentlemen in the district who wanted a swift snack. 

The word “croque” in French means “to crunch,” and “monsieur” means “gentleman,” thus it’s literally a “gentleman’s sandwich”​​​.

One popular tale suggests that the sandwich was invented by accident when French workers left their cheese sandwiches near a hot radiator. Upon their return, they discovered that the cheese had delightfully melted. 

Despite these early 20th-century stories, there are references to the dish before the end of the 19th century. In 1891, “La Revue athlétique” mentioned the sandwich, indicating its presence in French cuisine even earlier than previously thought​.

You’ll see it everywhere, pre-prepared in supermarkets and nearly every French Bistro you go into. It’s made with gruyere, parmesan, ham and a béchamel sauce.

How to Make Croque Monsieur From Scratch

Two French Side Dishes

No 18 Dauphinoise Potatoe

Dauphinoise potatoes, also known as Gratin Dauphinoise, is a classic dish from Southern France. Contrary to popular belief, the dish was not named for the Dauphin, the heir apparent to the French throne, nor was it created specifically for royalty. Instead, it is named after the historical region of Dauphiné. 

The dish’s first mention dates back to a dinner hosted by Charles-Henri, Duke of Clermont-Tonnerre and Lieutenant-General of the Dauphiné, for the officials of the city of Gap in the Hautes-Alpes region​​​​.

I love making it as an accompaniment to a steak. Sliced potatoes, cream, garlic and cheese, it’s just perfect.

Gordon Ramsey’s Dauphinoise Potatoe Recipe

No 19 Ratatouille

Ratatouille, a vegetable stew, comes from the southeast of France, particularly from Provence and Nice. It was developed in the 18th century by farmers who needed to utilise their end-of-season harvests.

The name ‘ratatouille’ translates to ‘motley stew’ and is derived from the Occitan word ‘ratatolha’ and the French word ‘touiller’, meaning to toss food. 

With many mouths to feed and no food to waste, French peasants would cook their leftover vegetables for hours to create a version of Ratatouille.

It’s traditionally made by stewing ingredients like eggplant, bell peppers, zucchini, onion, and tomatoes, making it a perfect dish if you’re going to a farmer’s market.

A Traditional French Ratatouille Recipe

The Most Famous French Desserts

No 20 Tarte Tatin

Possibly one of the yummiest apple desserts around because of the caramelisation of the apples, this famous upside-down apple tart, has its roots in France’s Sologne region in the 19th century. 

It was made famous by the Tatin sisters, Stéphanie and Caroline, who ran a hotel/restaurant in Lamotte-Beuvron. 

Stéphanie accidentally created it when she forgot to put the pastry on the bottom of the pan while preparing a traditional apple tart. Instead, she added the apples and caramelized them, resulting in the now-famous Tarte Tatin​​​​.

I’ve given this one a go myself, and it is seriously good. The trickiest bit is caramelising the apples, you don’t want to get that bit wrong, otherwise, you can end up burning yourself.

My Tried and Tested Tarte Tatin Recipe

No 21 Crème brûlée

I’m a dessert girl, and I’ve lost count of the amount of times I’ve ordered crème brûlée in a restaurant here in France. 

This is another French dish where the origin is often disputed. The earliest recorded recipe appears in François Massialot’s 1691 cookbook, “Cuisinier royal et bourgeois.” Interestingly, Massialot was a chef to French royals, which adds to the French connection of the dish​​​​​​.

But despite its French recipe origins, the name “crème brûlée” did not become popular until the 19th century. In England, a similar dessert called “Trinity Burnt Cream” was created in the 17th century, and some believe it to be the same as crème brûlée.

This English creation predates the popularisation of the French name by several centuries​.

The dessert’s Spanish counterpart, the “crema catalana,” also shares similarities with crème brûlée. This Spanish version can be traced back to the medieval era, further complicating the dish’s origins.

In any case, today’s version of crème brûlée closely resembles the recipe from the 1691 French cookbook, which has largely defined the modern interpretation of the dish​.

My Recipe for Creme Brulee

No 22 Crêpes

Initially, crêpes were made simply with buckwheat flour and water, known as galettes, and were a staple among peasants in France and Belgium. It wasn’t until the 14th century that milk and eggs were added.

The creation of the first crêpe is, as you would expect, shrouded in folklore, with one popular tale describing it as a fortunate accident. A housewife in Brittany supposedly spilt some buckwheat porridge onto a hot cooktop, resulting in the creation of the first crêpe. 

Now, we enjoy savoury and sweet crepes, for me though, you can’t beat them with salted caramel butter. Yum!

No 23 Profiteroles

Before moving to France, whenever I saw Profiteroles, they were filled with cream, and as I don’t like cream, I’d never tried them. However, in France, they are filled with vanilla ice cream, and that makes all the difference. 

They were first created in Naples in the early 1600s. The original version of profiteroles was more bread-like in texture. 

Their journey to France is attributed to Catherine de Medici, who married French King Henri II in the 16th century and brought Italian chefs with her to the French court. These chefs are credited with introducing profiteroles to French cuisine.

The modern version of profiteroles that we are familiar with, made using choux pastry, was developed in the 19th century.

Make Your Own Profiteroles Recipe

No 24 Tarte aux Pommes

Not to be confused with Tarte Tatin, tarte aux pommes is often found in Normandy due to the number of apple varieties they have. It was where I tasted it for the first time.

It uses a sweet pastry which is quite crispy, a bit like shortbread. It’s filled with almond frangipane and sliced apples and is almost like an almond custard.

Take it from me, it’s really good. But as you can get it easily from a patisserie, I’ve never bothered trying to make one myself.

Try This David Lebovitz Apple Tart Recipe

No 25 Cheese

French is as much part of French life as the baguette and wine it’s often paired with. Whenever I go out to dinner there is nearly always a cheese course, usually served before dessert.

The history of cheese in French cuisine is a tale as rich and varied as the cheese itself. In France, the evolution of cheese was significantly influenced by monasteries during the Middle Ages.

Monks played a pivotal role in developing cheese recipes and techniques, giving rise to many famous varieties such as Munster, Maroilles, and Tête de Moines. 

Today, French cheese-making has expanded to nearly 1,000 varieties, including cheeses made from cow, buffalo, sheep, or goat’s milk. France’s diverse climates and vegetation contribute to the unique flavours of these cheeses.

For example, Brie and Camembert originate from the northern region, while Emmental is produced in the French Alps. 

Goat cheeses are predominantly made in the western part of France, and the renowned Roquefort cheese hails from the south​​.

Find Out More About French Cheese

FAQS about the most popular French Food

Final Thoughts on Classic French Dishes

I feel blessed to be living in France with all this fabulous food on tap. I’ve completely embraced the French attitude towards food, and rather than gobbling it down as fast as I can, I take my time.

It tastes even better when I’m surrounded by family and friends. The wine flows, the food is amazing, and the atmosphere is just so quintessentially French. And my daily trip to the boulangerie tops it all off.

All that’s left for me to say, in the words of Julia Child, is bon appétit.