Western Europe
Food of France
The 11 most iconic national dishes of France — real photos, key ingredients and tasty facts behind every plate.
Europe
Coq au vin
A classic French stew of chicken slowly braised in red wine with mushrooms, onions and bacon. It is rich, savoury and deeply aromatic.
Did you know?
Although often treated as ancient peasant fare, the dish became especially famous in modern times through French regional cookery and chefs such as Julia Child helped popularise it abroad.
Boeuf bourguignon
This Burgundian beef stew is braised in red wine until meltingly tender, usually with carrots, onions and mushrooms. It is one of France’s best-known comfort dishes.
Did you know?
Its name means 'beef Burgundy-style', linking the dish to the Burgundy region famous for both cattle and wine.
Cassoulet
A hearty slow-cooked bean casserole from southwestern France, traditionally enriched with duck confit, pork sausages and other meats. It is dense, rustic and intensely savoury.
Did you know?
Several towns — especially Castelnaudary, Carcassonne and Toulouse — each claim to make the most authentic version.
Ratatouille
A Provençal vegetable dish of stewed tomatoes, aubergine, courgettes, peppers and herbs. It tastes sunny, sweet and herbal, and can be served hot or at room temperature.
Did you know?
Ratatouille comes from Nice, and its name is related to an old French verb meaning to stir up a coarse stew.
Bouillabaisse
This iconic fish stew from Marseille combines several kinds of Mediterranean fish in a saffron-scented broth, often served with rouille and bread. It is fragrant, briny and luxurious.
Did you know?
Bouillabaisse began as a fishermen’s dish made from unsold rockfish too bony or irregular to sell at market.
Quiche Lorraine
A savoury tart from Lorraine with a custardy filling of eggs, cream and bacon in pastry. It is buttery, smoky and delicate yet satisfying.
Did you know?
The earliest versions did not include cheese; that became common later in many modern adaptations.
Crêpes
These thin French pancakes can be filled with sugar, chocolate, jam or savoury ingredients. They are soft, lightly crisp at the edges and a staple of markets and crêperies.
Did you know?
In Brittany, savoury buckwheat versions are usually called galettes, while sweet wheat-flour ones are the classic crêpes.
Croissant
A crescent-shaped laminated pastry with crisp golden layers outside and a tender, buttery interior. It is one of the most recognisable symbols of the French breakfast table.
Did you know?
Despite its strong association with France, the croissant evolved from Austrian kipferl traditions before being perfected in French viennoiserie.
Crème brûlée
A silky baked custard topped with a thin layer of hard caramelised sugar that cracks under the spoon. Its contrast of cool creaminess and brittle caramel is the dish’s signature pleasure.
Did you know?
Its exact origin is disputed among France, England and Spain, but it has long been embraced as a classic of French restaurant desserts.
Aligot
A rich specialty from south-central France made by beating mashed potatoes with fresh cheese until it turns smooth and stretchy. It is often served alongside sausages or roast meats.
Did you know?
Its famous elastic texture comes from vigorous mixing with young Cantal-type cheese.
Pissaladière
A savory flatbread from Nice topped with slowly cooked onions, anchovies, and olives. It is similar to pizza in shape but has a distinctly Provençal character.
Did you know?
The name comes from pissalat, an old Niçois anchovy condiment once used in the topping.