Sometimes called as “the mother of all cuisines”, French gastronomy is characterized by its refinement, as well as the variety of its raw materials, which are a result of the diversity of its geographical regions. Many French recipes tend to be laborious and their ingredients are not always available to everyone. That’s why I have prepared a list with many ideas to try in a bistro or restaurant during your visit to France.
Boeuf Bourguignon
A traditional meat stew simmered in Burgundy red wine, and traditional to that region, just as the name implies. It is usually also accompanied with mushrooms and potatoes or tagliatelle.
Coq au vin
For those who prefer white meat over red, this is the closest variant to replace the previous recipe. Coq au vin, literally “cock in wine,” can actually be made from any poultry. It is marinated in red wine (although on rare occasions white is used), flambéed in cognac or brandy, and then cooked for a long time in wine, along with bacon, vegetables and a bouquet garni.
Bonus: to get out of the routine, you can also try a dish with pintade. Known in English as “Guinea fowl”, this poultry native to Africa is similar to chicken, but its meat is very delicate and highly appreciated in France. Among the many recipes, I recommend, for example, the pintade accompanied with a foie gras sauce.
Cassoulet
Literally “casserole” in the Occitan dialect, this is a stew of white beans and various meats, usually duck, pork and some type of sausage. This ancient recipe varies depending on whether it comes from the cities of Castelnaudary, Carcassonne or Toulouse, which have disputed its true origin since ancient times.
Confit de canard
“Confit” is today a highly appreciated cooking method, which in the past arose from the need to preserve meat. It consists of generously salting the duck (usually the thighs), and then slowly cooking it in its fat. Before it cools, the cooked parts are arranged in a container and covered with the same fat. It operates as a protective layer when it solidifies, preventing the contact of the meat with the air.
Magret de canard
While duck legs are normally used for the “confit”, the breast is often used for this dish. It is normally cooked whole and without bones, browning the outside in the fat that it releases, and it is served rare done.
Foie gras
Another duck specialty, one of the most appreciated meats in France, but it can also be goose. Foie gras (fatty liver) is available in different options: fresh, canned, mi-cuit (semi-cooked), or processed in different qualities (block of foie gras with or without pieces, mousse, etc.).
Today it is possible to get different types of fresh duck cuts, foie gras and other preserves in French supermarkets, including ready-to-heat duck confit. In this case, I always recommend buying those with the France Sud-Ouest origin stamp.
Bouillabaisse
A typical fish soup from the port city of Marseille, which, like many of the recipes on this list, has humble origins and over time evolved into a gourmet specialty. Originally it was a fishermen’s preparation in which the fish that could not be sold was used. For this reason, there is no single recipe, but it is considered that it must include, above all, various types of rock fish.
Ratatouille
This dish originating from the south of France, sometimes called ratatouille niçoise, is a stew of different vegetables (usually aubergine, pepper, zucchini, tomato, onion and garlic, flavored with Provencal herbs and olive oil). It resembles in its essence the Spanish pisto.
Bonus: from the same region, I also recommend trying their salade niçoise (Nizard salad) in a restaurant in Nice. It is usually served as a light lunch or as a first course on a menu. It is a nutritionally very complete dish, since in addition to vegetables, it also provides good protein through boiled eggs, tuna and anchovies.
Soup a l’oignon
Probably one of the oldest preparations in the French recipe books, and surely worldwide. This simple soup is based on abundant caramelized onion, traditionally served on a slice of bread and with cheese au gratin on top. This soup is said to have become extremely popular in the 19th century as it was served in Parisian taverns around Les Halles throughout the day, and even very late at night.
Pot au feu
The pot au feu would be the French variant of the Ibero-American puchero, since it consists of different cuts of meat and vegetables cooked together in a large casserole. But in this case, the meat normally used is beef exclusively.
Quiche lorraine and tarte flambée
These two Alsatian specialties were almost unknown outside that region, but in the 20th century they became world famous, especially the first one.
The Lorraine quiche is an open tart that can be served hot or cold, and is filled with eggs, cream and ham or bacon.
The tarte flambée, also called Flammkueche, is similar in concept to a pizza, but with a much thinner dough and accompanied by fresh cheese or crème fraîche instead of tomato and mozzarella. The original version also has onions and bacon.
Of course, after these preparations became popular, countless versions appeared later. You can try many of them in some restaurants like the chain “Flams”, which offers a good variety au discretion.
Escargots de Bourgogne
I have left an exquisite amuse bouche for last, but not suitable for every diner: not everyone will have the courage to try snails, served with a butter, garlic and parsley filling.
Also the Cuisses de Grenouille deserve a similar comment. What’s hiding behind this name? Frog legs, which are usually served with a similar dressing. These dishes, along with the already mentioned foie gras, are probably the most surprising and extravagant for many. My advice is to put prejudices aside and unleash your gastronomic curiosity!