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
37–42 of 42
Sole Meunière
A sole fillet is lightly floured, sautéed in butter, and finished with lemon and parsley.
Soufflé au Fromage
A savory French cheese soufflé made from a light egg-enriched béchamel-style base and baked until puffed and golden.
Steak Frites
A grilled or pan-seared beef steak is served hot with crisp fried potatoes and simple seasoning.
Tarte à l'Oignon
A savory French onion tart made with a pastry crust and a rich baked onion, egg, and cream filling.
Terrine de Campagne
A rustic French pork terrine made from coarsely textured seasoned pork and often pork liver, baked in a mold and served chilled or at cool room temperature.
Truite aux Amandes
Trout is pan-fried with almonds and butter and typically finished with lemon and parsley.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.