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A classic Provençal beef stew made with braised beef, vegetables, garlic, and herbes de Provence, marinated in wine.

Small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions.

A traditional Provençal fish stew originating from the port city of Marseille.

A slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin and white beans.

An upside-down pastry in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked.

A salad from the Niçoise region made typically with tomatoes, hard-boiled eggs, Niçoise olives, anchovies, and dressed with olive oil.

A decadent smooth paste made from the fattened liver of a duck or goose and combined with truffles, cognac, or other luxurious ingredients.

A puff pastry tart made with leeks and cream, and it comes from the Picardy region.

A stewed vegetable dish consisting of tomatoes, garlic, onions, zucchini, eggplant, bell peppers, marjoram, fennel, and basil.

A French veal ragout in which neither the veal nor the butter is browned in the cooking process.

French pot roast, usually beef braised with vegetables, broth, and sometimes red wine.

Also known as Flammekueche, it is an Alsace dish composed of bread dough rolled out very thin and covered with crème fraîche, onions, and lardons.

A baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter.

A savoury pie from the Lorraine region made with eggs, cream, and lardons.

A dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking.

A traditional French beef stew containing cuts of beef, broth, vegetables like carrots, turnips, leeks, and onion, and spices.

A dish which resembles a pizza, traditionally topped with caramelized onions, black olives, and anchovies.

A baked or fried boiled ham and cheese sandwich, with a layer of béchamel sauce added on top.

A classic French pastry with three layers of puff pastry alternating with two layers of pastry cream.

A traditional French cheesepuff made with choux pastry mixed with cheese, usually Gruyère, Comté, or Emmental.

A classic French fish dish consisting of sole, preferably whole (but fillets can be used), that is dredged in milk and flour, fried in butter and served with a sauce of brown butter, parsley and lemon.

A traditional French soup made of onions and beef stock, usually served with croutons and melted cheese on top.

A dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.

A colorful salad made with a variety of ingredients including olives, tuna, eggs, green beans, and potatoes.

A stew made from beef braised in red wine, usually red Burgundy, and beef broth, generally flavoured with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.

A French dish made with duck leg that has been cured (salted) and then cooked in its own fat.

A dessert consisting of a rich custard base topped with a contrasting layer of hard caramelized sugar.

A luxury food product made of the liver of a duck or goose that has been especially fattened.

A famous Burgundy dish consisting of snails cooked in a sauce of white wine, garlic, butter, and parsley served in their shells.