French cuisine is renowned for its refined flavours, attention to detail, and deep cultural heritage. Each dish carries a legacy of centuries-old traditions, seasonal ingredients, and regional pride. Here’s a closer look at some must try classics for anyone looking to experience the best of French dining.
1. Tartiflette (Potato and Cheese Casserole)
A cosy Alpine classic, Tartiflette is pure comfort food. Imagine layers of tender potatoes, melted Reblochon cheese, smoky bacon, and caramelized onions, baked to a bubbling golden perfection.
Originating in the Savoy region, this dish was created to showcase Reblochon, a creamy cheese with a distinct, slightly nutty flavour. It’s often enjoyed in mountain lodges during the ski season, making it a favourite for warming up after a day in the snow. Pair it with a glass of dry white wine or crisp cider to cut through the richness and enjoy its full flavour.
2. Tarte Tatin (Caramelized Apple Tart)
The Tarte Tatin is as much a story as it is a dessert. Legend has it that the Tatin sisters accidentally dropped apples in caramel and decided to bake them upside-down on a crust. This “mistake” turned into a culinary masterpiece.
The apples caramelize beautifully, creating a glossy, golden topping over the buttery pastry. The result is a dessert that’s both sweet and slightly tangy, with a delicate crunch. Tarte Tatin is often served with a dollop of crème fraîche or vanilla ice cream, enhancing its warmth and richness.
3. Soupe à l’Oignon (French Onion Soup)
4. Salade Niçoise (Nicoise Salad)
A salad that’s a meal on its own, Salade Niçoise is packed with Mediterranean flavours. Originating from Nice, this vibrant dish combines fresh tomatoes, green beans, boiled eggs, tuna, and olives.
The ingredients are lightly dressed in olive oil, allowing each flavour to shine. Anchovies often add a savoury kick, although they’re optional. It’s a refreshing, balanced dish that captures the essence of Provençal cuisine, simple, fresh, and nourishing. Pair it with a crusty baguette for a light yet satisfying lunch.
5. Pissaladière (Onion and Anchovy Tart)
6. Gratin Dauphinois (Potato Gratin)
Gratin Dauphinois is a celebration of simplicity and richness. Thinly sliced potatoes are baked in cream, garlic, and nutmeg until soft and creamy. Unlike some gratins, this one traditionally contains no cheese, relying on the starch from the potatoes to create its signature creaminess. A side dish from the Dauphiné region, it pairs beautifully with roasted meats or a green salad, adding an indulgent layer of flavour and texture to any meal.
7. Escargots de Bourgogne (Snails in Garlic Butter)
For the adventurous palate, Escargots de Bourgogne is a must-try. These snails are cooked in a decadent sauce of garlic, parsley, and butter, infusing them with rich, earthy flavors.
The dish is often served as an appetizer in French restaurants, with snails placed in small divots of a special plate. The tender texture combined with the herb infused butter is nothing short of luxurious, giving diners a taste of Burgundy’s deep culinary roots.
8. Duck à l’Orange (Duck in Orange Sauce)
9. Croissants (Buttery Pastry)
No breakfast is truly French without a flaky, buttery croissant. This pastry is made from laminated dough that’s folded multiple times with butter, creating thin layers that puff up beautifully in the oven.
Originally Austrian, the croissant became a French icon after being adapted and perfected by French bakers. Light and crisp on the outside, soft and airy on the inside, a fresh croissant is a delight that’s best enjoyed with a cup of coffee.
10. Crêpes (Thin Pancakes)
Crêpes are beloved across France for their versatility. These thin, delicate pancakes are made from a simple batter of flour, eggs, and milk, then cooked on a flat griddle. They can be served sweet, with fillings like Nutella, fruit, or sugar, or savoury, with ham, cheese, or vegetables.
Originally from Brittany, crêpes have spread worldwide, but nothing beats enjoying them fresh in a French café. Their thin texture and endless filling options make them a treat for all tastes.
11. Coquilles Saint-Jacques (Scallops with Cream Sauce)
Coquilles Saint-Jacques is a dish that highlights the delicate flavour of scallops. Often served as an appetizer, the scallops are cooked in a creamy white wine sauce, sometimes with mushrooms and a sprinkle of breadcrumbs for texture.
This dish is typically baked in scallop shells, making it as visually appealing as it is flavourful. The tender scallops and velvety sauce are a perfect pairing, showcasing the elegance of French seafood dishes.
12. Coq au Vin (Chicken Braised in Wine)
A hallmark of French country cooking, Coq au Vin is a slow-cooked stew of chicken, red wine, mushrooms, and bacon. The wine infuses the chicken with a deep, rich flavor, while the bacon adds smokiness.
Originating in Burgundy, this dish was traditionally made with older roosters, whose tougher meat benefits from slow cooking. Today, it’s a comforting meal that brings warmth and a taste of the French countryside.
13. Clafoutis (Baked Fruit Dessert)
14. Chateaubriand (Centre Cut Beef Fillet)
Chateaubriand is an elegant cut of beef, typically prepared for two people. This thick, tender fillet is seared and often served with a red wine sauce, elevating the flavour. Named after a 19th century French writer and diplomat, it has become a symbol of fine French dining. The beef’s tender texture and rich sauce make it a decadent choice for special occasions.
15. Cassoulet (Bean and Meat Stew)
Cassoulet is a labour of love from the southwest of France. This hearty stew combines white beans with duck, pork, and sausage, slow-cooked to develop deep, savoury flavours. It was traditionally a peasant dish, made with ingredients that could be cooked slowly over a fire. Today, it’s enjoyed across France as a comforting meal that captures the rustic side of French cuisine.
16. Boeuf Bourguignon (Beef Stew in Red Wine)
Boeuf Bourguignon is a rich, deeply flavourful stew from Burgundy. Beef is slow cooked with red wine, onions, and mushrooms, allowing the flavours to meld and the meat to become tender.
It’s a dish that celebrates Burgundy’s wine making heritage and is often served with potatoes or crusty bread to soak up the sauce. Each spoonful offers a taste of France’s culinary heart.
17. Quiche Lorraine (Savoury Tart)
Quiche Lorraine, from the Lorraine region, is a savoury tart filled with a custard of eggs, cream, and lardons (bacon). Baked in a flaky pastry crust, this dish is both filling and flavourful. While variations exist with cheese or vegetables, the traditional Lorraine version keeps it simple, letting the eggs and bacon shine. It’s perfect for brunch or a light meal.
18. Ratatouille
Ratatouille is a Provençal vegetable medley that brings together zucchini, tomatoes, peppers, and eggplant, simmered with olive oil and herbs. Each ingredient maintains its texture, creating a dish that’s both visually appealing and full of flavour.
Originating from the French countryside, Ratatouille is a celebration of fresh produce and Provençal simplicity, making it a delightful side dish or main course.
