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.
0 dishes.
Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.
-
Salade niçoise
Tuna, anchovies, olives, green beans, egg, tomato salad. Ready in 30 min prep and 10 min cooking. 4 servings. A…
-
Saucisson sec
Dry-cured pork sausage sliced as an aperitif with bread and wine. A charcuterie & cured recipe from France.
-
Sidecar
Cognac, orange liqueur and lemon juice in a sugar-rimmed glass. 5 min to prepare. 1 drink. A cocktail recipe from…
-
Socca
Chickpea flour pancake baked in a copper pan, peppered and torn apart. Ready in 10 min prep and 10 min…
-
Steak frites
Seared steak with crisp fries, the bistro standard. Ready in 30 min prep and 30 min cooking. 2 servings. A…
-
Steak tartare
Raw chopped beef mixed with capers, onion and egg yolk, with fries. 25 min to prepare. 2 servings. A main…
-
Tartiflette
Potatoes baked with reblochon, lardons, onions; Alpine ski food. Ready in 25 min prep and 1 hr cooking. 6 servings.…
-
Tarte Tatin
Caramelised upside-down apple tart, served warm. Ready in 30 min prep and 1 hr cooking. 8 servings. A dessert recipe…