Baku Kitchen! An independent reference of traditional food

France

Ask what France eats and the answer starts with this: refined technique-driven cuisine of sauces, breads, cheeses, and wine; regional classics from rustic stews to delicate patisserie. Look for Baguette (crackling-crusted long wheat loaf bought fresh daily), Croissant (flaky laminated butter pastry, the breakfast icon) and Coq au vin (chicken braised in red wine with lardons, mushrooms, onions). The long loaf spread in 1920s Paris, helped by a 1919 law barring bakers from working before four in the morning; UNESCO listed the craft in 2022. This atlas has 54 France dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

54 dishes.

AndouilletteAndouilletteCoarse tripe sausage, grilled and served with mustard; powerfully pungent.BaguetteBaguetteCrackling-crusted long wheat loaf bought fresh daily.Blanquette de veauBlanquette de veauVeal simmered in white cream sauce with mushrooms and rice.Boeuf bourguignonBoeuf bourguignonBeef slow-stewed in Burgundy wine with carrots and onions.Bordeaux wineBordeaux wineRed blends of cabernet and merlot from the Gironde, aged in oak.Boudin noirBoudin noirBlood sausage fried and served with apples or mashed potato.BouillabaisseBouillabaisseMarseille saffron fish stew served with rouille toasts.Brie de MeauxBrie de MeauxWide soft cheese with white rind, sold in wedges from the wheel.Camembert de NormandieCamembert de NormandieSoft bloomy-rind cow's milk cheese, runny and pungent at room temperature.CaneléCaneléSmall fluted rum and vanilla custard cake with a dark caramelised shellCassouletCassouletWhite beans slow-baked with duck confit, sausage, and pork.ChampagneChampagneSparkling wine of Champagne, the world's celebration drink.Choucroute garnieChoucroute garnieFermented cabbage braised in wine with sausages, bacon and salted pork.CognacCognacDouble-distilled grape brandy aged in Limousin oak, drunk after dinner.ComtéComtéHard alpine cow's milk cheese, nutty and aged, grated or eaten in slices.Coq au vinCoq au vinChicken braised in red wine with lardons, mushrooms, onions.CornichonsCornichonsTiny gherkins in vinegar with tarragon, served with pâté and racletteCrème brûléeCrème brûléeChilled vanilla custard beneath crackling burnt-caramel crust.Crème fraîcheCrème fraîcheThick cultured cream, spooned into sauces without curdlingCrêpeCrêpeThin pancake folded around sugar, Nutella, or ham and cheese.CroissantCroissantFlaky laminated butter pastry, the breakfast icon.Croque monsieurCroque monsieurGrilled ham-and-cheese sandwich glazed with béchamel.Dijon mustardDijon mustardSmooth sharp mustard used in vinaigrettes, sauces and on cold meats.Duck confitDuck confitDuck legs preserved and crisped in their own fat.ÉclairÉclairChoux pastry finger filled with pastry cream, chocolate glaze.ÉpoissesÉpoissesOrange washed-rind cheese, spoonably soft and famously smelly.EscargotsEscargotsSnails baked in garlic-parsley butter, eaten with picks.Foie grasFoie grasRich fattened duck liver, festive starter with brioche and chutney.French 75French 75Gin, lemon and sugar lengthened with champagneFrench onion soupFrench onion soupOnion soup in beef stock, gratinéed with bread and Gruyère.Gratin dauphinoisGratin dauphinoisSliced potatoes baked slowly in cream and garlic until soft.Jambon de BayonneJambon de BayonneAir-dried Basque ham, sliced thin and eaten with bread and butter.KirKirWhite Burgundy aligoté topped with blackcurrant liqueur, served as an aperitif.Kir RoyalKir RoyalCrème de cassis topped with champagne, drunk as an apéritifKouign-amannKouign-amannLaminated Breton cake of butter and sugar caramelised to a crustMacaronMacaronAlmond meringue shells sandwiching ganache in pastel flavours.

  • Baguette

    Crackling-crusted long wheat loaf bought fresh daily. Ready in 40 min prep and 20 hr including overnight poolish cooking. 3…

  • Andouillette

    Coarse tripe sausage, grilled and served with mustard; powerfully pungent. Ready in 10 min prep and 25 min cooking. Serves…

  • Blanquette de veau

    Veal simmered in white cream sauce with mushrooms and rice. Ready in 30 min prep and 1 hr 45 min…

  • Boudin noir

    Blood sausage fried and served with apples or mashed potato. Ready in 15 min prep and 25 min cooking. Serves…

  • Bouillabaisse

    Marseille saffron fish stew served with rouille toasts. Ready in 45 min prep and 1 hr cooking. 6 servings. A…

  • Brie de Meaux

    Wide soft cheese with white rind, sold in wedges from the wheel. A cheese & dairy recipe from France.

  • Canelé

    Small fluted rum and vanilla custard cake with a dark caramelised shell. Ready in 30 min prep and 1 hr…

  • Cassoulet

    White beans slow-baked with duck confit, sausage, and pork. Ready in 45 min prep and 5 hr cooking. 8 servings.…

  • Champagne

    Sparkling wine of Champagne, the world’s celebration drink. A wine & spirit recipe from France.

  • Choucroute garnie

    Fermented cabbage braised in wine with sausages, bacon and salted pork. Ready in 20 min prep and 3 hr cooking.…