French cuisine is renowned for its refinement and emphasis on quality ingredients. There are national dishes enjoyed throughout France as well as regional specialties. Popular French dishes include bouillabaisse, a fish stew from Marseille made with different fish, shellfish, and vegetables; French onion soup, made with onions and beef broth and topped with cheese and croutons; and coq au vin, chicken braised with wine, bacon, mushrooms, and garlic. Desserts such as chocolate mousse, crème brûlée, éclairs, and profiteroles are also part of French culinary tradition.

1. France is renowned throughout Europe and the world for its cuisine, and rightly so -French cuisine is generally
considered one of the most refined and elegant in the world.
In French cuisine, there are some dishes which are considered national dishes, eaten throughout France, and others with
specific regional origins. One common factor in all French dishes is an emphasis on good quality ingredients (especially
local produce), and careful preparation.
Here are some popular French dishes:
- Bouillabaisse - A fish stew, originally from Marseille. Usually a variety of different fish and shellfish are used to prepare
the soup, as well as celery, leeks, onions and tomatoes. The stew and the fish are usually served in separate bowls, with
the stew poured over French bread seasoned with bread crumbs, olive oil and chili peppers ("rouille").
- French onion soup - A soup made from onions and beef broth,
topped with cheese and croutons. According to legend the soup was
invented by King Louis XV of France.
- Coq au vin - Chicken fricasseed with wine, lardons, mushrooms, and
garlic. Traditionally, older roosters are used in the dish, as they
contain more connective tissue resulting in a richer broth.
- Beef Bourguignon (French: Boeuf bourguignon) - Beef stew cooked
in red wine, flavored with garlic and herbs, carrots, onions and
lardons (bacon from the back fat of a pig), and then garnished with
onions and mushrooms.
- Escargot - Land snails cooked with parsley butter - often served as
an appetizer.
- Blanquette de veau - Veal, mushrooms and onions cooked in a thick cream sauce.
- Pot-au-feu - A spiced beef and vegetable stew. Typically carrots, celery, leeks, onions and turnips are used in the dish.
- Quiche Lorraine - A baked dish made with heavy cream, eggs and bacon (but traditionally no cheese) in a pastry crust.
If onions are added, the dish is known as quiche Alsacienne.
- Andouillette - A traditional French sausage, from Lyon, Troyes or Cambrai. It may be eaten hot or cold, and has a very
strong odor that some people consider very unpleasant, and is very much an acquired taste. Please note: The prepared
version of andouillette sold in the United States is not the same!
- Crêpes - Thin pancakes made from wheat flour. Originally from Brittany (French:
Bretagne), they come in both savory (crêpes salées) and sweet (crêpes sucrées)
varieties.
- Chocolate mousse - A creamy dessert made from eggs and cream, and flavored
with chocolate.
- Crème brûlée - A custard base, usually flavored with just vanilla, and topped with a
hard layer of caramel made by burning sugar under a grill or other intense heat
source.
- Éclair - A hollow baked pastry, allowed to cool, and then filled with pastry cream
(crème pâtissière), custard or whipped cream, and then topped with chocolate or
icing.
- Profiteroles - Small baked pastries filled with pastry cream (crème pâtissière) or
whipped cream. Often served with chocolate sauce.
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French Recipes and Cuisine