10 Delicious French Foods Everyone Should Try in France
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10 Delicious French Foods Everyone Should Try in France

10 Delicious French Foods Everyone Should Try in France

There are many dishes local to France, and if you want to immerse yourself in the culture, these are the foods you should try. They each have their own distinct flavor and colors, which form a single meal that will take your senses to nirvana and back. Continue reading to find out which 10 delicious French foods you must eat for the best foodie experience!

ALSO READ: 10 Books Set In France To Satisfy Your Wander Lust

Steak Frites

French Foods - Steak Frites

Steak Frites, a simple dish of beef steak alongside strips of deep-fried potato. Its origins trace back to France and Belgium, and it is a mainstay in the cuisine of both countries. The dish can also be found in French-style bistros around the world. Steak Frites have many variations – with different types of sauces, cuts of steak, and seasonings (depending on the region). In the past, rump steak was typically used, but contemporary cuts include porterhouse, rib eye, and flank steak. Steak Frites can be served with gravy or sauce, including béarnaise, a creamy sauce made from clarified butter, herbs, and egg yolks. The fries can be cut into thick or thin strips and served crisply.

Soupe à L’oignon Gratinée

French Foods - Soupe à L'oignon Gratinée

A type of soup that is often made with beef stock and onions and served gratinéed with croutons or a bigger piece of bread with cheese floating on the surface. Despite its ancient origins, the dish saw a rebirth of popularity in the 1960s in the United States as a result of a renewed interest in French cuisine. French onion soup can be served as a main course or as a starter.

Boeuf Bourguignon

French Foods - Boeuf Bourguignon

Bœuf bourguignon or Beef Burgundy, also known as bœuf à la Bourguignonne, is a beef stew cooked in red wine, usually red Burgundy, and beef stock, and often seasoned with carrots, onions, garlic, and a bouquet garni, and topped with pearl onions, mushrooms, and bacon. It is also a traditional dish out of a piece of braised beef with the same garnish, which is known as pièce de boeuf à la bourguignonne.

It is a well-known French dish with a name that most likely refers to the use of wine. However, beef bourguignon is most likely not a Burgundy regional recipe. When using entire roasts, the flesh was typically larded.


is a traditional Provençal fish stew that originated in Marseille where they used the bony rockfish that they couldn’t sell to restaurants or marketplaces. It may also contain gilthead bream, turbot, monkfish, mullet, or European hake. Vegetables like leeks, onions, tomatoes, celery, and potatoes are simmered in the broth and served alongside the fish. On grilled slices of bread, the soup is usually served with a rouille, a mayonnaise consisting of olive oil, garlic, saffron, and cayenne pepper.

What separates bouillabaisse from other fish soups is the use of Provençal herbs and spices in the broth; the use of bony native Mediterranean fish; the process of adding the fish one at a time and bringing it to a boil; and the method of serving.


It gets its name from its cooking pot, the cassole d’Issel, and is a French meal of baked white beans with meats. Cassoulet, which originated in Languedoc in southwest France, has evolved from modest farmhouse food into a rich and sophisticated meal.

The basic cassoulet from Castelnaudary includes fresh pork and ham, as well as tomatoes, garlic, onions, herbs, and stock; that from Carcassonne includes mutton and partridges in season; and that from Toulouse includes duck or confit d’oie (pieces of goose poached and preserved in goose fat) and Toulouse sausage. Bread crumbs and goose fat form a crust on the top of the dish.

Coq au Vin

The literal translation of coq au vin is “rooster in wine,” although it’s more commonly translated as “chicken in wine.” Coq au Vin is a popular French chicken stew wherein the meat is cooked in a delicious, silky red wine sauce with bacon, mushrooms, and onions. The appeal of this recipe, like that of Beef Bourguignon, is in its simplicity. There are just a few ingredients needed, and the preparation is easy, but the results are fit for royalty! Best serve with creamy mashed potatoes, rice, or cauliflower mash (smothered with butter)

Confit de Canard

It is a French meal that uses the whole duck. According to the families that continue the practice of duck confit in Gascony, all the pieces of the duck are used to make the dinner. In traditional preparation, each part has a distinct purpose, such as the neck in an energizing soup, the garbure. Duck confit is regarded as one of the most delicious French foods.

A traditional way of cooking is to fry or grill the legs in a bit of the fat until well-browned and crisp, then use the remaining fat to roast some potatoes and garlic as an accompaniment. Pommes de terre à la sarladaise are potatoes baked in duck fat to complement the crisped-up confit. Red cabbage slow-braised with apples and red wine is another option for a side dish.

Salade Niçoise

It is a protein-rich salad named after the French city of Nice. It is traditionally made with tomatoes, hard-boiled eggs, Niçoise olives, and anchovies or tuna, and is dressed in olive oil or, on some historical versions, light vinaigrette. It has been popular around the world since the early twentieth century, and many chefs have prepared and critiqued it. Delia Smith dubbed it “one of the best combinations of salad ingredients ever invented,” while Gordon Ramsay said it “it must be the finest summer salad of all”.

Fresh Baguettes and Other French Pastries

Baguettes are made with only four ingredients: flour, water, salt, and yeast. It’s the baker’s technique that takes an average baguette to superstardom. Baguettes ordinaires are made using baker’s yeast, while artisan-style loaves are created with a pre-ferment (poolish) to boost flavor complexity and other characteristics, and may include whole-wheat flour or other grains such as rye.

They are often served sliced with pâté or cheese. Tartines are slices of baguette covered with butter and jam that are dipped in bowls of coffee or hot chocolate as part of the traditional continental breakfast in France.


While eating snails, especially fancy French snails, may seem unusual at first, Escargot (or cooked snails) are a popular French dish served as an appetizer. Snails must be purged, separated from their shells, then cooked, typically with garlic butter, chicken stock, or wine. Their tender texture and clean, woody tastes blend very well with herb-infused butter – the most common options are garlic, thyme, and parsley.

Escargots can be served on toasted baguette slices, although they are more commonly served in their shells on an escargot plate. Special snail tongs are needed in this situation to hold the shell while collecting the fleshmeat using a two-pronged snail fork.

Polly Amora

Polly Amora is the general manager of a privately owned corporation in Manila, Philippines. She is a life-long learner who is extroverted to the extreme, knows four languages, is loud and outspoken, and enjoys adventure in the mountains, the beach, and the city. You can throw her wherever and she'll handle it like a pro. Her weaknesses include ice cream and beer.

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  1. Chrissy says:

    Wow! Everything sounds so delish 🙂 All other dishes without photos I have to google so I can imagine how it looks like, hahaha then I drool!

  2. Christine H says:

    These dishes sound like something we need to try. We have a local French restaurant we haven’t been to yet. Now I will look at their menu and see if they have any of these.

  3. aisasami says:

    My science teacher in 7th invented his own version of Escargots. He cooked in Shake and Bake chicken mix, it was pretty tasty. I have had Escargots since then but I would try again.

  4. Jenjen Balatico says:

    Oh my! That Steak Frites got me drooling! No doubt I will try them when I got the chance!

  5. All these meals are delicious. I know I have had steak frites a lot of time but i just didn’t know it was called that. Yummy.

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