If you ask a French person (like me!) to select the must-try dish in France, they’ll likely start by saying something like, “It’s impossible to choose—there are too many!”
They will also rightly ask which part of France you’re talking about, as French cuisine has incredible regional diversity.
The food you’ll find in Brittany, for example, is heavily influenced by its proximity to the sea, while the cuisine in Alsace reflects its shared history with Germany.
We’re talking about fundamental differences here, not just small variations. For instance, in some parts of France (like the North), butter is the main cooking fat, whereas olive oil is predominantly used in the South.
That being said, it would be snobbish and unhelpful not to write anything just because “French cuisine is too great to be reduced to 15 dishes.”
At Ẩm Thực Hiện Đại, we understand that every year, people travel to France for the first time or step into a French restaurant for the first time.
This article aims to give you a few pointers on French specialties which are emblematic of French cuisine and commonly found on many menus.
Please note that desserts won’t be covered here, as a dedicated article is currently in the works!
Boeuf Tartare
What is it?
A true French classic, steak tartare is a dish made of finely chopped or minced raw beef, mixed with ingredients like onions, capers, pickles, and seasonings such as Dijon mustard and Worcestershire sauce, then topped with a raw egg yolk. It’s traditionally served with French fries and a green salad on the side.
Good to know
Most bistros and brasseries buy industrially prepared, pre-cut raw beef (even when the menu says “Couper au couteau” / “Cut by knife”). This ensures they can easily meet the hygiene standards required for serving raw meat, but it also makes it difficult to find truly homemade beef tartare.
The story
The dish’s name refers to the Tatars, allies of the Mongols who invaded Europe during the Middle Ages and popularized the consumption of raw minced meat. However, the dish as we know it today only became popular at the end of the 19th century and the beginning of the 20th century, with the name being a nod to this history. Interestingly, when the dish first gained popularity, horse meat was often used—something rarely seen today.
Boeuf Bourguignon
What is it?
This is an important dish in French cuisine for many reasons. Boeuf bourguignon consists of pieces of beef braised in red wine and stock, along with onions, garlic, carrots, and a traditional bouquet of French herbs.
It can be enjoyed on its own or served with garlic toast, mashed or boiled potatoes, or even tagliatelle.
Good to know
The key technique for preparing this dish is braising, which is common in many classic French recipes. This involves searing the meat at high heat to brown the outside, followed by slow simmering in liquid in a covered pot. This method helps achieve tender, flavorful meat, even from tougher cuts.
The story
The dish was only popularized and codified in the late 19th and early 20th centuries, primarily within Parisian bourgeois circles. It was only later that the Burgundy region re-appropriated the dish for itself.
Foie Gras
What is it?
Foie gras is made from the liver of a duck or goose that has been fattened, typically through a process known as gavage, where the animals are force-fed a high-starch diet.
In France, it can be prepared and eaten in various ways: as terrine or pâté (marinated or not), pan-seared, or as a mousse.
Good to know
This dish is controversial due to the suffering endured by the animals during the force-feeding process, which has led several countries to ban its production. While this is true, it’s not how most French people view it.
In fact, French law explicitly protects this culinary tradition by recognizing foie gras as part of the country’s Protected Cultural and Gastronomic Heritage. Personally, I eat and enjoy foie gras as it is deeply rooted in my family traditions (my grandfather makes his own), but I understand and respect those who choose otherwise.
The story
Although foie gras is strongly associated with France today, the tradition dates back to Ancient Egypt. Archaeologists have found depictions of the goose-feeding process in hieroglyphs from around 2500 BC.
Sole Meunière
What is it?
This is an iconic bistro dish. What makes it particularly interesting (and distinctly French) is its “meunière” preparation.
The fish is lightly coated in flour (the word meuniers refers to millers in French), then sautéed in hot butter. A little lemon juice and parsley are added to the remaining browned butter to finish the preparation.
Good to know
The “sauce meunière,” which gives this dish its core identity, can also be used to prepare other fish and even frog legs.
The story
Sole meunière is a very old dish, reportedly already popular in the court of King Louis XIV at Versailles.
Couscous Royal
What is it?
The central ingredient of this dish is couscous, made from semolina of durum wheat. This grain has an incredible ability to soak up all the flavors, which is essential for this dish.
It’s served with a vegetable broth where carrots, zucchini, and chickpeas have simmered in a fragrant blend of spices like cumin, coriander, saffron, and more.
The term royal designates the variety of meats that top the dish, traditionally including chicken, merguez (spicy beef sausages), lamb, veal, and others.
Good to know
This is truly a French dish! While couscous originated in North Africa and remains a staple of its cuisine, the royal version is rarely found outside of France. In countries like Algeria, Morocco, or Tunisia, couscous is almost always served with just one type of meat.
The story
Couscous has become a symbol of the integration of North African immigrants in France.
Given the sensitivity of this topic, the dish has occasionally sparked controversy. For example, a few years ago, a leader of the far-right party Front National was heavily criticized by his own supporters after being seen eating couscous.
That said, the vast majority of French people pay no attention to such controversies. In fact, couscous consistently ranks among the top three—and often first—in surveys of France’s favorite dishes.
Galettes ou Crêpes au Sarrasin
What is it?
This is a traditional savory pancake made from buckwheat (sarrasin) flour, which gives it a distinctive dark-gray color. It’s traditionally topped with ham, egg, and cheese (la complète), but this is just a starting point, as you’ll find countless variations depending on where you eat it.
Good to know
Despite its name, sarrasin (buckwheat) is not related to wheat. This plant thrives in poor, acidic soils, which made it popular in Brittany, especially after being promoted by Anne de Bretagne at the end of the 15th century. Buckwheat doesn’t contain gluten, which makes it unsuitable for breadmaking, hence its use for galettes.
The story
As mentioned earlier, this is a traditional dish from Brittany but Bretons have long been sailors and travelers. Additionally, economic hardship in the 19th and much of the 20th centuries led many Bretons to emigrate, either abroad or to Paris. This is why you can find crêperies making traditional galettes all over the world—even in Hanoi! In Paris, the Montparnasse area, which historically attracted many Breton migrants, is home to some of the most famous crêperies in the capital.
Blanquette de Veau
What is it?
Blanquette de veau is a French stew made with tender pieces of veal, slowly simmered in a flavorful broth, typically with onions, carrots, and mushrooms. It’s served with a rich, creamy white sauce and paired with rice, potatoes, or even tagliatelle.
Good to know
The sauce is the heart of this dish. It’s made by combining the broth used to cook the veal with a mix of flour and melted butter (called a roux), to which egg yolks, cream, and a bit of lemon juice are added (yes, it’s rich!). There are many variations of this dish, which can include fish, chicken, or even just vegetables, but the common element is always the sauce.
The story
Despite being an iconic dish in both French homes and bistros, it’s hard to pinpoint an exact date or region of origin. That said, the French are deeply attached to it—current President Emmanuel Macron even named it his favorite dish.
Quiche Lorraine
What is it?
Quiche Lorraine is a simple tart made with a mixture of eggs, fresh cream, and small pieces of sautéed bacon. The base is typically a shortcrust pastry (pâte brisée).
Good to know
This dish originates from the Lorraine region in eastern France, but its immense popularity has led to countless variations, incorporating ingredients like cheese, onions, leeks, and more.
While this evolution was expected given the dish’s widespread fame, it hasn’t been well received by a small group of purists. Some have gone so far as to accuse (and even harass) those who deviate from “tradition.” This controversy even reached celebrity chef Philippe Etchebest, who sparked a “#Quichegate” by daring to publish a recipe on YouTube that included cheese.
The story
Quiche Lorraine was originally flat and crispy, resembling a Flammkuchen. Having humble origins, the dish was even often prepared without any bacon.
Sandwich Jambon Beurre
What is it?
This is a very simple sandwich made from half a baguette filled with slow-cooked, unsmoked “white” ham and butter. Fancier versions might include a bit of cheese (Comté or Emmental) and pickles, but not much more.
Good to know
The key to this sandwich is the baguette. Its quality is crucial, so I recommend ordering it from a good bakery.
The story
With over a billion Jambon Beurres eaten every year, this sandwich clearly holds a special place in France. But, as often happens here, it has sparked political debate.
The far-right has pointed to its absence in some Parisian bakeries as evidence of immigration overwhelming the country (since Muslims don’t eat pork). Meanwhile, when burger sales overtook Jambon Beurre sales in 2017, some viewed it as a symbol of globalization eroding French tradition.
Interestingly, political analysts have even debated whether the Jambon Beurre is a right-wing or left-wing food.
Soupe à l’Oignon
What is it?
This soup is made primarily from caramelized onions and beef broth (though chicken broth is also commonly used). It’s traditionally topped with grilled bread and cheese, often Gruyère.
Good to know
In France, this dish has a reputation for being the perfect hangover cure. For this reason, it’s often served to guests at the end of wedding celebrations to help them sober up after a night of partying.
The story
Soupe à l’Oignon isn’t exclusively French! It has been a popular dish since at least Roman times, which makes sense given that onions are cheap and widely available.
That said, the idea of serving the soup with bread and grilled cheese is credited to the restaurants near the central Parisian market of Les Halles. Known as gratinée des Halles, it dates back to the 19th century and was famously served to market workers and night owls looking for warmth and comfort after long, cold hours.
Moules Frites
What is it?
Moules Frites is a dish of steamed mussels served with crispy French fries. The mussels are typically cooked in a flavorful broth made with white wine, garlic, and herbs, though in some regions, you’ll also find versions made with beer.
Good to know
As with many great things from Belgium, we often shamelessly claim them as French. And yes, I have to admit that Moules Frites is traditionally associated with Belgium. That said, the dish is also a staple in northern France and a regular fixture in brasseries across Paris.
The story
Steamed mussels have been enjoyed for centuries along Europe’s Atlantic coast. French fries, on the other hand, are a more recent invention, and their origin is a hotly contested topic between France and Belgium. Both countries claim to be the true creators of fries. That’s a story worth its own article, but if you need a hint about where the truth might lie, just take a look at the dish’s English name.
Croque Monsieur et Croque Madame
What is it?
Croque Monsieur is a French café classic—a hot sandwich made with ham and cheese, typically Gruyère or Emmental, grilled until crispy. The Croque Madame is a variation of this, with the addition of a fried egg on top.
The story
Legend has it that this dish was invented by the owner of the Parisian brasserie Le Belge on Boulevard des Capucines in 1910. The story goes that he ran out of baguettes when he was supposed to prepare jambon beurre sandwiches, so he substituted the baguette with pain de mie (soft white bread) and decided to toast the sandwich. While it’s a charming tale, historians have since found earlier mentions of this preparation. Regardless, it remains a true classic of Parisian bistros.
Good to know
A richer version of this dish includes Béchamel sauce. I recommend trying this version, as Béchamel is considered a “mother sauce” in French cuisine, meaning it forms the base for many traditional recipes. It’s a simple white sauce made from butter, flour, and milk. The butter and flour are cooked together to form a roux, and then milk is slowly added while stirring until the sauce thickens.
Escargots / Snails
What is it?
The French are, according to several sources, the biggest consumers of snails in the world.
Snails are traditionally eaten around the New Year and Christmas festivities, though they can be enjoyed throughout the year. It’s important to note that the French are far from the only ones who eat snails in Europe—they’re also popular in Spain, Portugal, and Italy.
Good to know
The most popular way to prepare snails in France is à la Bourguignonne (Burgundy style), but it’s not the only method! There are several other regional variations, such as Escargots à la Provençale, Bordelaise, and Alsacienne, just to name a few. That being said, starting with Escargots à la Bourguignonne is a great choice. This version, made with butter, parsley, and garlic, is both delicious and quintessentially French.
The story
Burgundy snails (Escargots à la Bourguignonne) became a staple of French gastronomy in 1814 when French statesman Talleyrand served them at an extravagant banquet for Russian Czar Alexander I. At the time, snails were not widely consumed outside of rural areas, but Talleyrand’s chef, Antoine Carême, prepared them with a rich mix of butter, garlic, and parsley. The dish impressed the guests so much that it was considered a diplomatic success. Escargots à la Bourguignonne quickly became synonymous with refined French cuisine and remains a classic to this day.
Cuisse de Grenouille / Frog Legs
What is it?
The name is pretty self-explanatory. Just one clarification: don’t be misled by the nickname “Froggies,” which the British gave to the French. We’re far from the only ones in Europe who eat frog legs!
Considering how popular this dish is in Asia and even in some U.S. states, it seems the issue might not lie with the French, but with a nation that’s never exactly been famous for its gastronomy.
Good to know
Frog legs can be prepared in several different ways. The most classic is Grenouilles à la Persillade, where the frog legs are sautéed in butter and garlic, then finished with chopped parsley. Another popular option is à la crème, where the legs are served in a rich cream sauce made with butter, garlic, and sometimes mushrooms.
Several renowned French chefs, like Paul Bocuse, have also created their own interpretations of frog legs.
The story
The French consume a lot of frog legs but produce almost none of them domestically. This means that most of the frog legs you’ll find on your plate in France have been imported.
The problem, according to several NGOs, is that this trade is particularly obscure and unsustainable, potentially endangering certain frog species. As a result, several supermarket chains in France have stopped importing frog legs from Indonesia, which has been identified as one of the most problematic countries in this regard.
Cheese Platter
One small paragraph for so many cheeses!
We, the French, love our cheeses and are proud of them. Cheese is an essential part of the French gastronomic meal, recognized as an intangible cultural heritage by UNESCO.
Other European countries, like Germany and the Netherlands, also produce and consume large amounts of cheese but what truly sets France apart is its incredible variety.
Two well-known quotes highlight this. During World War II, Winston Churchill allegedly said that a country with 360 varieties of cheese “cannot die.” French President Charles de Gaulle famously asked, “How can you govern a country that has two hundred and forty-six varieties of cheese?”
In reality, there are even more. The CNIEL, a union of dairy industry leaders, has cataloged over 1,200 varieties of cheese in France, many protected by law.
While I can’t list all the must-try cheeses here, don’t worry—I’ll dedicate a full article to that soon.
A final word : France and Its Regional Diversity
This incredible diversity of French gastronomy extends far beyond cheese. France’s culinary richness is deeply tied to its strong regional identities, which have persisted despite centuries of efforts by French authorities to centralize everything in Paris.
So, I can only encourage you to keep exploring new dishes and regional specialties whenever you have the chance, and to take the time to learn about their origins. It’s not only delicious but also a great way to approach our complex history.
More importantly, don’t forget that French cuisine is constantly evolving. As a country, France remains open to the world, and its culinary traditions continue to be shaped by new ideas and cultures.
