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.

Common bread

Baguette
Flûtes
Flûtes

Common desserts and pastries

See also: List of French desserts

A mille-feuille pastry
A mille-feuille pastry

Ardennes

Lorraine

Alsace

A typical choucroute garnie
A typical choucroute garnie

Normandy

Sud-Ouest

Limousin

Brittany

A sweet crêpe
A sweet crêpe

Loire Valley/Central France

Burgundy

Gruyère Cheese Gougères.
Gruyère Cheese Gougères.

Rhône-Alpes

Tartiflette with ham
Tartiflette with ham
Tomme cheese

Aveyron/Cantal

Toulousain

Languedoc-Roussillon

Provence-Alpes-Côte d'Azur

Soupe au Pistou
Soupe au Pistou


PICARDIE

French cuisine ingredients

An entire foie gras (partly prepared for a terrine)
An entire foie gras (partly prepared for a terrine)
Escargot cooked with garlic and parsley butter in a shell (with a €0.02 coin as scale)
Escargot cooked with garlic and parsley butter in a shell (with a €0.02 coin as scale)
Black Périgord Truffle
Black Périgord Truffle

French regional cuisines use locally grown vegetables, such as:

Common fruits include:

Meats consumed include:

Eggs are fine quality and often eaten as:

Fish and seafood commonly consumed include:

Herbs and seasonings vary by region and include:

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.

See also

Notes

References