France: Menu Guide

the appetizer:

French cuisine has influenced the eating habits of people around the world, especially those who enjoy "haute cuisine" in restaurants. But there are also many regional (or "provincial") styles of cooking that remain unique to France.

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

France

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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