Aligot (Mashed Potatoes with Cheese)
Bouillabaisse (Fish Stew)
Buche de Noel (French Yule Log)
Cabernet Boeuf (Beef with Cabernet Wine)
Cafe au Lait (Coffee with Milk)
Cassoulet (Slow-Cooked Meat Stew)
Chateaubriand (Tenderloin Steak)
Confit de Canard (Confit Duck Legs)
Coq au Vin (Chicken with Wine)
Creme Brulee (Burnt Custard)
Crème Fraîche (Soured Cream)
Crepes Suzette (Thin Pancakes)
Du Pain Francais (French Bread)
Flamiche Aux Poireaux (Leeks & Cream Tart)
Gateau de Menage (Household Cake)
Gateau de Saumon (Salmon Cakes)
Gougeres (Cheese Puffs)
Legumes de Sauté (Sautéed Vegetables)
Mousse au Chocolat (Chocolate Mousse)
Nantua (sauce for Quenelles de Brochet)
Normandie Teurgoule (Normandy Rice Pudding)
Oeufs en Cocotte (Shirred Eggs)
Pate de Foie Gras (Liver Pate)
Petite Madeleines (Small Cakes)
Pot-au-Feu (Beef Stew)
Poulet Dijon le Citron (Lemon-Dijon Chicken)
Quatre Épices (Four-Spice Blend)
Quenelles de Brochet (Pike Quenelles)
Quiche Lorraine (Savory Custard Pie)
Ratatouille Nicoise (Stewed Vegetables)
Scallops Bonne Femme (Creamy Scallops)
Shrimp Butter (for Nantua; sauce for Quenelles de Brochet)
Soupe a Aioli de Pain (Garlic & Bread Soup)
Steak Au Poivre (Pepper Steak)
Tarte au Fromage (Cheese Tart)
Truffade (Potato Goose Pancake)
For more about French food and culture, go to French Nourriture >
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