A FOOD TRADITION
French National Cuisine
A broad canonical tradition of French cookery emphasizing classical sauces, careful technique, seasonal produce, and formal pâtisserie.
Dishes linked to this cuisine
1–12 of 42
Blanquette de Veau
A French veal stew in a pale creamy sauce, traditionally enriched with butter, cream, and sometimes an egg-yolk liaison.
Brandade de Morue Provençale
A Provençal emulsion of salt cod, olive oil, and garlic, often enriched with potato and sometimes milk until smooth and spreadable.
Cervelas Truffé
A French pork sausage enriched with pieces of black truffle and served as a charcuterie specialty.
Coq au Vin
A French dish of chicken braised slowly in wine with aromatic vegetables and mushrooms until tender.
Crème Brûlée
A chilled baked custard made with cream, egg yolks, sugar, and vanilla, finished with a crisp caramelized sugar crust.
Crème Caramel
A set baked custard of milk, eggs, sugar, and vanilla served inverted with a flowing caramel sauce.
Crêpes Suzette
Thin French crêpes served with an orange-flavored butter and sugar sauce, traditionally flambéed with orange liqueur.
Croque Madame
A toasted French ham-and-cheese sandwich topped with a fried or poached egg and commonly finished with béchamel sauce.
Croque Monsieur
A toasted French ham-and-cheese sandwich typically layered with wheat bread, ham, cheese, butter, and sometimes béchamel sauce.
Éclair au Chocolat
A French oblong choux pastry filled with chocolate pastry cream and coated with chocolate icing or glaze.
French Onion Soup
A hot French soup of slowly caramelized onions and beef stock served with toasted wheat bread and melted cheese.
Galette des Rois
A French Epiphany pastry consisting of flaky puff pastry enclosing a sweet almond frangipane filling.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.