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.

MimosaMimosaEqual champagne and chilled orange juice in a fluteMonacoMonacoLager with lemonade and a dash of grenadine, a café standardPan bagnatPan bagnatRound loaf soaked in olive oil and filled with salade niçoisePastisPastisAnise spirit poured over ice and clouded with cold water.Picon bièrePicon bièreBitter orange Picon poured into a glass of beerPot-au-feuPot-au-feuBoiled beef and vegetables; the broth served first.Quiche LorraineQuiche LorraineSavoury egg-cream tart with smoked bacon.RatatouilleRatatouilleProvençal stew of aubergine, courgette, peppers, and tomato.RillettesRillettesPork slow-cooked in fat and shredded into a spreadable potted paste.RoquefortRoquefortSharp blue ewe's milk cheese ripened in limestone caves, eaten with walnuts.Salade niçoiseSalade niçoiseTuna, anchovies, olives, green beans, egg, tomato salad.Saucisson secSaucisson secDry-cured pork sausage sliced as an aperitif with bread and wine.SidecarSidecarCognac, orange liqueur and lemon juice in a sugar-rimmed glassSoccaSoccaChickpea flour pancake baked in a copper pan, peppered and torn apartSteak fritesSteak fritesSeared steak with crisp fries, the bistro standard.Steak tartareSteak tartareRaw chopped beef mixed with capers, onion and egg yolk, with fries.Tarte TatinTarte TatinCaramelised upside-down apple tart, served warm.TartifletteTartiflettePotatoes baked with reblochon, lardons, onions; Alpine ski food.

  • 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.…