List of French dishes

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.

andrrew is gai===Common breads of France===

• Baguette
• Ficelle
• Flûte
• Fougasse
• Pain de campagne

• Choux (cream puffs, see choux pastry)
• Crème brûlée
• Éclair
• Madeleine (a small cake-like sponge cake)
• Mille-feuilles
• Mousse au chocolat
• Tarte Tatin (caramelized apple tart)^[1]
• Saint Honoré
• Croquembouche
• Clafoutis ( baked dessert of black cherries)
• Far Breton (cake with prunes)
• Fraisier (strawberries and cream cake)
• Opéra (almond sponge cake with a coffee and chocolate filling and icing)
• Tarte tropezienne
• Galette des rois ou Gateau des rois
• Crepes
• Macarons
• Croissant
• Pain au chocolat
• Bûche de Noël
• Pain perdu (French toast)
• Gateau au yaourt (Yogurt cake)
• Quatre-quarts (French variant of pound cake)

Many dishes, including relatively sophisticated ones, are available as canned or frozen food in supermarkets. These products are sometimes endorsed by famous chefs. Below is a list of some of these canned items which are unique to France.

• Cassoulet
• Choucroute garnie
• Confit de canard (duck confit)

• Quiche Lorraine
• Potée Lorraine
• Fuseau lorrain
• Bouchée à la reine
• Pâté lorrain
• Tête de veau
• Tourte
• Baba au rhum
• Madeleine
• Tarte à la mirabelle
• Tarte à la brimbelle (Myrtille)
• Macarons de Nancy
• Glace Plombières

• Choucroute garnie (sauerkraut with sausages, salt pork and potatoes)
• Coq au Riesling (The local Alsace variant of Coq au vin)
• Spätzle
• Baeckeoffe
• Kouglof

• Andouillette of Cambrai
• Carbonnade flamande (meat stewed in beer)
• Potjevleesch (four-meat terrine)
• Waterzooi (sweet water fish stew)
• Escabeche (cold terrine of sweet water fish in wine and vinegar)
• Hochepot (four meats stewed with vegetables)
• Flamiche

• Tripes à la mode de Caen (tripe cooked in cider and calvados)
• Matelote (fish stewed in cider)
• Moules à la crème Normande (mussels cooked with white wine, Normandy cider, garlic and cream)
• Tarte Normande (apple tart)
• Terrinée (a baked rice dessert)

• Crêpes
• Far Breton (flan with prunes)
• Kig ha farz (boiled pork dinner with buckwheat dumplings)
• Kouign amann (galette made flaky with high proportion of butter)
• Poulet à la bretonne (Brittany cider Chicken), simmered with navy beans, beets, and bacon, in apple cider.

• Rillettes (spreadable paste made from braised pork and rendered fat, similar to pâté)
• Andouillettes (sausage made with chitterlings)

• Bœuf bourguignon (beef stewed in red wine)
• Coq au vin (chicken braised in red wine, lardons and mushrooms)
• Escargots de Bourgogne (snails baked in their shells with parsley butter)
• Gougère (cheese in choux pastry)
• Pôchouse (pauchouse) (fish stewed in red wine)
• Oeufs en meurette (poached eggs in a red wine and pepper reduction sauce)

• Raclette (the cheese is melted and served with potatoes, ham and often dried beef)
• Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped)
• Gratin dauphinois
• Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork)
• Andouillette (a kind of Sausage with Tripe)
• Quenelle (flour; butter; eggs; milk; and fish, traditionally pike, mixed and poached)

• gargonschnov Tripoux (tripe 'parcels' in a savoury sauce)
• Truffade (potatoes sautéed with garlic and young Tomme cheese)
• Aligot (mashed potatoes blended with young Tomme cheese)
• Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese)
• Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts)

• Cassoulet (a dish made with beans, sausages and preserved duck or goose)

• Brandade de morue (puréed salt cod)
• Cargolade (Catalan style of escargot)
• Trinxat (Catalan cabbage and potatoes)
• Bourride (white fish stewed with vegetables and wine, garnished with aïoli)
• Rouille de seiche (Similar preparation of squid)
• Encornets farcis (Cuttlefish stuffed with sausagemeat, herbs)

• Bouillabaisse (a stew of mixed Mediterranean fish, tomatoes, and herbs)
• Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic)
• Pieds paquets (Lambs feet and tripe 'parcels' in a savoury sauce)
• Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan)
• Salade Niçoise (varied ingredients, but always black olives, tuna)
• Socca
• Panisses
• Quince cheese
• Pissaladière (an antecedent of the much more popular pizza)
• Daube provençale
• Calisson (famous candy from Aix-en-Provence)
• Tarte tropézienne (famous tarte from Saint-Tropez)
• Navette (from Marseille)
• Fougasse
• Aïoli (sauce made of garlic, olive oil, lemon juice, and egg yolks)
• Tapenade (puree or finely chopped olives, capers, anchovies and olive oil)
• Pan-bagnat (sandwich with whole wheat bread, salade, hard boiled eggs, tomatoes, tuna or anchovies and olive oil)
• Chichi^{[disambiguation needed]} (french churro)
• Pompe à l'huile also called Fouace in Occitan ( galette made with olive oil. It is part of the thirteen desserts of a Provençal Christmas)
• Gibassier (galette made with olive oil and spiced with anise, candied orange peel, and orange flower water, and dusted with baker's sugar)
• Oreilette (beignet eat during canival or christmas)
• Gateau des rois ( tortell, provencal variant of the king cake with glazed fruit)

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.

• Steele, Ross. The French Way. 2nd edition. New York: McGraw-Hill, 2006.