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.

  • Comté

    Hard alpine cow’s milk cheese, nutty and aged, grated or eaten in slices. A cheese & dairy recipe from France.

  • Cognac

    Double-distilled grape brandy aged in Limousin oak, drunk after dinner. A wine & spirit recipe from France.

  • Cornichons

    Tiny gherkins in vinegar with tarragon, served with pâté and raclette. Ready in 40 min prep and 10 min cooking.…

  • Crêpe

    Thin pancake folded around sugar, Nutella, or ham and cheese. Ready in 15 min prep and 25 min cooking. 12…

  • Croque monsieur

    Grilled ham-and-cheese sandwich glazed with béchamel. Ready in 20 min prep and 15 min cooking. 4 sandwiches. A snack recipe…

  • Crème brûlée

    Chilled vanilla custard beneath crackling burnt-caramel crust. Ready in 20 min prep and 40 min cooking. 6 servings. A dessert…

  • Crème fraîche

    Thick cultured cream, spooned into sauces without curdling. Ready in 5 min prep and 5 min cooking. Makes 500 ml.…

  • Dijon mustard

    Smooth sharp mustard used in vinaigrettes, sauces and on cold meats. 15 min to prepare. 1 jar, about 300 g.…

  • Duck confit

    Duck legs preserved and crisped in their own fat. Ready in 20 min prep and 3 hr cooking. 6 legs.…

  • Éclair

    Choux pastry finger filled with pastry cream, chocolate glaze. Ready in 45 min prep and 45 min cooking. 12 éclairs.…