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
25–36 of 42
Omelette
A folded egg dish cooked in a pan, typically with a tender interior and lightly set exterior.
Paris-Brest
Paris-Brest is a French ring-shaped choux pastry filled with praline-flavored cream and commonly finished with sliced nuts and icing sugar.
Pâté en Croûte
A French forcemeat pâté of seasoned meat baked inside a pastry crust, cooled, and cut into neat slices.
Pot-au-Feu
A French dish of beef and vegetables gently simmered in seasoned broth and served warm.
Poule au Pot
A whole chicken is gently poached with root vegetables and aromatics and served hot with the resulting broth.
Profiteroles
Profiteroles are French choux pastry puffs filled with cream or pastry cream and commonly served with chocolate sauce.
Quenelles de Volaille
A French poultry preparation made from a finely ground poultry forcemeat combined with a panade and shaped before poaching or cooking.
Quiche aux Poireaux
A French savory tart made with a wheat pastry crust, softened leeks, and an egg-and-cream custard.
Saint-Honoré
A French layered pastry combining a puff-pastry base, choux puffs, pastry cream or crème chiboust, whipped cream, and caramel.
Salade Composée
A French composed salad combining mixed raw vegetables with optional egg, tuna, cheese, and a simple vinaigrette.
Salade de Chèvre Chaud
A French warm salad of leafy greens topped with baked goat cheese on toast, often finished with walnuts and vinaigrette.
Saucisson de Lyon
A Lyon-associated dry sausage traditionally made from a blend of beef and pork with visible diced lard, seasoned with salt and spices. It should be distinguished from cervelas de Lyon or other cooked Lyonnais sausages, which may be prepared with pistachios.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.