France

Menu Guide

Bifteck au poivre: Steak with pepper sauce

Blanquette de Veau: Veal stew

Bouillabaisse: Fish and shellfish stew—specialty of Provence

Boeuf Bourgignon: Beef stewed in red wine

Caneton a l'Orange: Roasted duck with orange sauce

Cassoulet: Beans stewed with chicken, sausage, and goose, or any variety meats

Champignon: Mushrooms

Clafoutis aux Cerises: Cherry cake similar to a dense, upside-down cake

Coq au Vin: Chicken cooked in wine

Creme Caramel: Egg custard with caramel sauce (caramelized sugar)

Crepes Suzette: Dessert crepes (thin pancakes) drenched in orange sauce and flamed with cognac and Grand Marnier

Crudites: Variety of fresh, raw vegetable salads

Escargots a la Bourgignonne: Snails in garlic butter

Fromages: Cheeses

Gateau: Cake

Lapin: Rabbit

Moules a la Mariniere: Mussels cooked in wine-based broth

Mousse au Chocolat: Rich chocolate dessert made with eggs and cream

Omelette aux fines herbes: Omelet with herbs

Pains: Breads

Pate: Ground meats seasoned with cognac and herbs and baked firm

Poissons: Fish

Pommes Frites: French-fried potatoes (also called frites)

Potage Creme d"Asperges: Asparagus soup

Poulet Roti: Roast chicken

Quiche a Lorraine: Eggs and cream baked in a pie crust topped with cheese and bacon—specialty of Alsace

Ratatouille: Provencal vegetable dish based primarily on eggplant, zucchini and tomatoes

Ris de veau: Sweetbreads (from veal)

Salade Frisee: Endive salad

Savarin: Molded yeasted cake soaked in rum syrup

Sole Meuniere: Sole baked with butter sauce

Sorbet: Fruit-based ice similar to sherbet

Soufle au Fromage: poofy, baked egg custard with cheese

Soup a l'Oignon: Brothy onion soup topped with bread and cheese

Steak Frites: Fried steak typically served with"french-fried" potatoes

Tarte aux Fraise: Strawberry pie

Tarte a l'Oignon: Onion pie—specialty of Alsace

Viandes: Meats

 

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France

• Backgrounder
• What to Eat
• Menu Guide
• Bastille Day (July 14)

French Recipes

• Cookbook Profiles with Recipes
  • Fundamental Techniques of Classic Cuisine by French Culinary Institute
  • The Bistros, Brasseries, and Wine Bars of Paris by Daniel Young
  • French Women Don't Get Fat by Mireille Guiliano
  • Cooking at Home on Rue Tatin by Susan Herrmann Loomis
  • Foie Gras...A Passion by Michael A. Ginor
  • French Farmhouse Cookbook by Susan Herrmann Loomis
  • Le Bernardin Cookbook by Maguy Le Coze and Eric Ripert
  • Parisian Home Cooking by Michael Roberts
  • Saveur Cooks Authentic French
  • Savoring France by Georgeanne Brennan
  • Simple French Desserts by Jill O'Connor
  • The Vegetarian Table: France by Georgeanne Brennan
  • The Slow Mediterranean Kitchen by Paula Wolfert

• from Kate's Global Kitchen:
  • Foie Gras in France

• A French Menu
  • Cream of Lettuce Soup (Potage Creme de Laitue)
  • Mushroom Salad (Champignons en Salade)
  • Piperade
  • Potato Bake (Gratin Dauphinois)
  • Cheese Puffs (Gougeres)
  • Southern Chicken with Olives (Poulet Nicoise)
  • Peas (Petits Pois)
  • Baked Tomatoes (Tomates a la Provencale)
  • Egg and Bacon Tart (Quiche Lorraine)
  • Baked Sole in White Wine Sauce (Sole Bretonne)
  • Veal Chops with Apple Brandy Sauce (Cotes de Veau au Calvados)
  • Beef Stew (Pot au Feu)
  • Caramel Custard (Creme Caramel)
  • Chocolate Mousse
  • Madeleines

 

Back to the main France page

France on Wikipedia

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This page modified January 2007

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