Gourmet cuisine: indulging in traditional food from France

Rooted in modest origins, French culinary art transforms the simplest ingredients into extraordinary flavors that leave everyone wanting more. From decadent sauces to delicate pastries, French cuisine has made its mark globally, but there’s no better place to savor it than in its birthplace, France.

20 classic dishes from France

1. Croissants

You can’t begin anywhere better than with the croissant. Nothing embodies traditional French cuisine quite like this pastry. And we’re not talking about those imitations made with oil instead of butter.

A true French croissant boasts a flaky, deep golden exterior with crispy layers encasing a soft, fluffy center made from perfectly leavened pastry and generous amounts of butter. If you find yourself in Paris, make sure to visit La Maison Stohrer on Rue Montorgueil, one of the city’s oldest patisseries, known for its delightful almond-filled version as well.

2. Financier

No one excels at pastries quite like the French. Yet, when discussing traditional cuisine, we must highlight the financier. This trendsetting cake predates the gluten-free movement, crafted from almond flour, icing sugar, egg whites, and beurre noisette (that’s melted golden butter, for us).

A financier is light, slightly chewy, and utterly delightful. Legend has it that nuns in Lorraine first created it in the 17th century. It gained popularity and was likely named in the 19th century when a savvy Parisian baker began making them in the shape of gold bars for his finance-focused clientele. The financier quickly became a beloved treat that remains popular today.

3. Madeleine

Before we explore more dishes, let’s talk about the madeleine, another sweet pastry with roots in Lorraine, similar to the financier. This treat is quintessentially French and absolutely essential. Often enjoyed warm alongside a cup of coffee at French markets, the madeleine is a delightful blend of a small cake and a biscuit.

Crafted from a cake batter, it includes a hint of lemon zest and, of course, ample butter. The mixture is allowed to rest overnight before being baked in trays that create a distinctive shell-like pattern, resulting in a slightly crunchy exterior and a soft, dome-shaped center.

4. Croque Monsieur

Now, let’s dive into savory dishes, starting with the croque monsieur. This ‘gentleman’s sandwich’ gained popularity in Parisian cafés as early as the 1900s. It features a hot, gooey filling made from bread, ham, and gruyère cheese, all topped with béchamel sauce and grilled to perfection.

The result is a crispy outer layer that encases a deliciously gooey filling, typically accompanied by a fresh tomato salad. While it may have lost some popularity due to lackluster versions in the past, it's making a strong comeback at top cafés and restaurants like Frenchie to Go, Le Fromage par Laurent Dubois MOF, and The Croque, all successfully revamping this classic dish.

5. French onion soup

A dish steeped in notoriety and royal connections, French onion soup originally made its debut on New Year’s Eve or post-wedding, intended to mask the smell of alcohol and serve as a hangover remedy. Its royal ties trace back to Louis XV, who, hungry at one of his hunting lodges, concocted a soup using only the ingredients on hand: onions, butter, and champagne.

Since then, the recipe has evolved to feature beef stock, onions, and bay leaves, resulting in a rich, silky, and slightly sweet soup. It's topped with a slice of bread and cheese, grilled to perfection before serving. Regardless of its origins, it’s a wonderfully warming dish for chilly evenings, especially when paired with a glass of red wine.

6. Escargot

One of the most distinctive traditional foods in France is escargot, or snails. For any food lover, they are a must-try. These delicacies have been served as a popular starter ever since their debut at a banquet for a visiting Tzar in 1814!

Before you head to your garden to collect any random snails, it's important to note that escargot snails are specially farmed and undergo a thorough cleaning process to ensure they're safe to eat. The effort required to prepare escargot might explain their often high price, but it’s worth every penny, especially for the accompanying sauces, with garlicky parsley butter taking the crown.

7. Moules mariniere

Though it hails from Belgium, Moules Mariniere is deeply embedded in French culinary culture. This incredibly simple yet utterly delightful dish features mussels steamed in white wine, shallots, and a hint of herbs, available at roadside cafes, bistros, and upscale restaurants alike.

Typically served with a side of pomme frites—those thin, perfectly crispy French fries—or a slice of baguette, this dish is best enjoyed with a fine glass of white wine. Whether it's summer or winter, Moules Mariniere consistently satisfies.

8. Pissaladiere

Just as Italians have pizza, the French have pissaladiere. This Moorish flatbread features caramelized onions cooked down to a nearly puréed consistency, topped with olives and anchovies, and hails from Nice. It makes for a delightful appetizer or a snack to enjoy with drinks.

9. Salade Niçoise

Another beloved dish from the French Riviera, particularly in Nice, is Salade Niçoise. The ingredients can vary with the seasons, but the foundation includes tomatoes, anchovies, green beans, tuna, capers, and black olives, all crowned with a boiled egg. This wholesome salad is especially refreshing in summer, dressed with lemon, garlic, and olive oil.

10. Cassoulet

Now, let’s dive into some quintessential traditional French cuisine that showcases age-old cooking techniques. Enter cassoulet: a classic dish found throughout France. Like many dishes across this vast country, it boasts various regional interpretations. Essentially, it's a rich, hearty casserole that can take hours, sometimes days, to prepare and cook to perfection.

The core ingredients feature white beans, pork loin, pork belly, and sausages, often enhanced by regional additions such as duck, goose, and even mutton. These ingredients are slow-cooked for hours, with a few vegetables tossed in for added flavor, until the beans become wonderfully soft and the meat achieves a melt-in-your-mouth tenderness with a brown, crusty top. Once a humble peasant dish, cassoulet is now cherished in many areas of France. For an authentic taste, visit Carcassonne, Toulouse, or Castelnaudary.

11. Boeuf Bourguignon

Another dish steeped in regional tradition and exemplifying classic French cooking is Boeuf Bourguignon, or beef Burgundy. Essentially, it's a hearty beef stew infused with generous amounts of red wine, believed to have originated in the Burgundy region, renowned for its exceptional red wines and arguably the finest beef in France.

Though it may sound simple, the flavors are anything but. The beef is typically braised with pearl onions, button mushrooms, bacon lardons, and beef stock, all simmered down to create a rich, silky deep brown sauce enveloping the tender, melt-in-your-mouth beef. Pair it with dauphinoise potatoes and a glass of burgundy for a truly perfect meal.

12. Bouillabaisse

In Provence, particularly in Marseille, it's no surprise that traditional French cuisine revolves around seafood. Bouillabaisse, a delectable fish stew, even captivated Julia Child, who resided in this region for over a year. This dish starts with a base made by simmering fennel, garlic, onions, deseeded tomatoes, thyme, bay leaves, and olive oil in water, infused with orange peel and saffron.

Next, fish is added—bones included—based on the day's catch from local fishermen, ideally complemented by some shellfish as well. This vibrant, rich stew is served alongside boiled potatoes (the stew is flavorful enough on its own) and a piece of bread topped with rouille, a saffron mayonnaise. It truly is a culinary delight.

13. Duck confit

If there's a dish that embodies French culinary tradition, it's duck confit or confit de canard. Originally a preservation technique for meat before refrigeration, it has become one of the most beloved dishes in southwestern France and Gascony. The duck leg (or an entire duck in days gone by) is cured with salt, then slow-cooked for several hours in duck fat, yielding a wonderfully crispy and flavorful piece of meat.

You can savor it as either a starter or a main course, often paired with mashed potatoes and a glass of Cabernet. Sometimes the same duck meat is utilized in a cassoulet. If you're looking to enjoy this classic French dish at home, there are excellent canned versions available that don't compromise on quality.

14. Poulet basquaise

Originating from Spain, poulet basquaise is a staple in the southern regions of France. The dish features red and green peppers, which are cooked down to a near-purée, forming the flavorful base for this delightful chicken stew. After adding chicken, it's finished in the oven with stock, allowing it to simmer for several hours. This dish shines in the summer and is best enjoyed with rice, though potatoes are also a great side.

15. Coq au vin

French cuisine boasts numerous classic dishes that incorporate wine, and coq au vin, or ‘rooster in wine,’ is a prime example. Much like boeuf bourguignon, this dish features chicken instead of beef. It’s cooked with onions, bacon lardons, and mushrooms, generously bathed in wine and a splash of cognac before simmering or roasting. The result is a rich, flavorful stew. Enjoy it however you like, but don’t forget to pair it with a glass of red wine.

16. Dauphinoise potatoes: a quintessential traditional French dish

France truly excels in elevating the humble potato, and at the forefront is the beloved dauphinoise. Hailing from the southeast, this dish features thinly sliced potatoes layered with generous amounts of cream and garlic, baked to achieve a delightful crisp top while remaining creamy and fluffy within.

Many families cherish their traditional dauphinoise recipes, with some adding a sprinkle of gruyere cheese on top for an extra crispy finish. While some traditionalists may frown upon this variation, dauphinoise potatoes shine as a perfect side to any entrée, or even as a standalone delight.

17. Pommes boulangère

A woman enjoys a leisurely ride on the back of a man's bicycle as they glide along a picturesque lakeside promenade.

Another gem in the realm of French culinary traditions is the pommes boulangère. Similar to dauphinoise, this dish layers thinly sliced potatoes, but introduces onions and opts for a savory chicken or meat stock instead of cream, creating a rich and flavorful experience.

The name reflects its modest beginnings, where village women, lacking ovens, would bring their casseroles to the bakery on their way to church. Afterward, they’d collect the deliciously crispy layered potatoes on their return, just in time for Sunday lunch. It’s remarkable that this delightful dish, born from humble origins, now adorns the menus of the finest restaurants around the globe!

18. Tarte Tatin

Now, let's indulge in the sweetest part of the meal: dessert! Undoubtedly, the crown jewel of French confections is the Tarte Tatin. Its creation is almost comical, as it stemmed from a happy accident. In 1898, Stephanie Tatin attempted to salvage her nearly burnt apples destined for an apple tart by covering them with pastry and baking them to perfection instead.

Today, these apples are caramelized in butter and sugar before being baked and served upside down, revealing the pastry underneath when plated. It’s hard to imagine a more satisfying conclusion to a meal—unless, of course, you pair it with a drizzle of crème anglaise.

19. Crepes Suzette

Another delightful dish that emerged from a happy accident is the crepe Suzette. These delicate, thin pancakes are accompanied by a flambéed orange and brandy sauce, often enjoyed with a scoop or two of ice cream on the side.

The tale goes that in 1895, a head waiter inadvertently set the sauce ablaze while serving the future King George VII this iconic dish. Instead of starting over, he presented it as is, and the King loved it so much that he requested it be named Suzette, after a girl in his party. Since then, these crepes have been enjoyed in the same way.

20. Quiche Lorraine

No discussion of traditional French cuisine would be complete without mentioning quiche Lorraine. This savory tart, with roots in Germany, is a staple in any good bistro. Initially an open pastry filled with a savory custard and bacon, it evolved to include cheese, resulting in the delicious quiche Lorraine we know today. It’s delightful whether served hot or cold.