Traditional French foods rely on simple
combinations that enhance the rich, natural flavours of French ingredients.
Many French chefs have earned international acclaim for turning French food
into haute cuisine and influencing the gastronomic scene worldwide. Food in
France has become such an integral part of French culture that it was added to
UNESCO's world list of intangible cultural heritage in 2010.
Anyone's first step into the foray of French cuisine should
start with experimenting with diverse French cheeses and wines. France is
renowned for some of the world's best wines and cheeses, and wine and food
paring is taken seriously in France even at informal dinner parties. In many
French restaurants you can order a platter of soft, semi-cured, pressed and
blue cheeses, although in France it is typically served after the main course
and before desert.
Bon
Appetit!
Top French foods you have
to try
1. Soupe à l'oignon
This is a traditional French soup made of onions and beef
stock, usually served with croutons and melted cheese on top. The soup's
origins can be traced as far back as the Romans – typically a poor dish –
although the current version dates from the 18th century. The remarkable taste
in French onion soup is from the caramelisation of the onions, to which
sometimes brandy or sherry is added at the end of the slow-cook process. The
liquid is typically meat stock, although variations include using just water,
adding milk or thickening it with eggs or flour.
For another popular French soup, try the traditional
fishermen’s soupe de poisson à la rouille from Marseille, characterised by a
dollap of garlic and saffron mayonnaise (rouille) on top.
2. Coq au vin
This quintessential French food was popularised by Julia
Child through her television show and book and seen as one of her signature
dishes. It is a dish of chicken braised (pot roasted) with wine, mushrooms,
salt pork or bacon (lardons), mushrooms, onion, often garlic and sometimes
brandy. Although the name translates as 'rooster or cock in wine' – and
braising is ideal for tougher birds – the recipe usually uses chicken or capon.
A red Burgundy wine is typically used, although French regional variations
exist using local wines, for example coq au vin jaune (Jura), coq au Riesling
(Alsace), coq au pourpre or coq au violet (Beaujolais nouveau) and coq au
Champagne (Champagne).
3. Cassoulet
Cassoulet is a comfort dish of white beans stewed slowly
with meats, typically pork or duck but also sausages, goose, mutton or whatever
else the chef has around. This peasant dish originates from southern France and
is popular in Toulouse, Carcassonne and Castelnaudary. The name of the dish
comes from the pot (cassole) it's traditionally baked in, which is typically
shaped like an inverted cone to give the greatest amount of tasty crust. This
is a rich, hearty meal perfect for colder months.
4. Beef bourguignon
Boeuf bourguignon is a traditional French meal that has
become internationally well-known. Coming from the same region as coq au vin –
Burgundy (or in French, Bourgogne) in east France – beef bourguignon has
several similarities. The dish is a stew made of beef braised in red wine, beef
broth and seasoned with garlic, pearl onions, fresh herbs and mushrooms. This
recipe is just one example of how traditional peasant dishes have been adopted
into haute cuisine; the method of slowly simmering beef in wine was likely
developed to tenderise tough (or cheap) cuts of meat. Traditional preparation
time is two days to tenderise the meat and intensify the stew flavours. In
Burgundy in late August, the Fête du Charolais celebrates the prized Charolais
beef with music, meat and bœuf bourguignon.
5. Chocolate souffle
The word souffle derives from the French word to 'breath' or
'puff', and it is an airy, baked egg dish with origins in early 18th-century
France. Souffle is eaten savoury or sweet in France, and you've likely found
chocolate souffle on desert menus worldwide. The crispy chocolate crust with an
oozing, creamy chocolate centre gives this desert a sweet suprise.
6. Flamiche
Flamiche means 'cake' in Flemish and this dish originates
from northern France, near the border with Belgium. It is a puff-pastry crust
filled with cheese and vegetables and resembles a quiche. The traditional
French filling is leeks and cream. There is also a pizza-like version of
flamiche, which is without the top crust of the pie. For a southern French
twist, try the thin crusty pissaladière which is topped with anchovies, onions
and olives.
7. Confit de canard
Confit de canard is a tasty French dish of duck – although
goose and pork can also be used – and is considered one of the finest French
dishes. The meat is specially prepared using a centuries-old preserve and
slow-cook process (confit), where the duck meat is marinated in salt, garlic
and thyme for up to 36 hours and then slow-cooked in its own fat at low
temperatures (an alternative to deep-frying). It is typically served with
confit roasted potatoes and garlic on the side. Today this French dish is
served all over France, although it is considered a specialty of the Gascony
region.
8. Nicoise salad
Salade niçoise is a typical French salad from the Provence
region, which can be served as a side dish or a meal on its own. It's typically
a filling salad of lettuce, fresh tomatoes, boiled eggs, canned tuna, green
beans, Nicoise Cailletier olives and anchovies, although many variations exist.
9. Ratatouille
Ratatouille is another globally known French dish, hailing
from the southeastern French region of Provence. It is a stewed vegetable
recipe that can be served as a side dish, meal or stuffing for other dishes,
such as crepes and omelettes. The vegetables are generally first cooked in a
shallow pan on high heat with a small amount of fat, and then oven-baked in a
dish. French chefs debate the correct way to cook ratatouille: some do not
agree with sauteing all vegetables together, such as Julia Child, and argue the
vegetables should be cooked separately and layered into the baking dish. The
ingredients consist of tomatoes, garlic, onions, zucchini, eggplant, carrots,
bell peppers, basil, marjoram, thyme and other green herbs, such as Provence
herbs. A similar dish popular in the French Basque country is piperade, which
typically adds ham and sometimes eggs to the stewed vegetable mix.
10. Tarte tatin
They say this French apple tarte was made by mistake in 1898
by Stephanie Tartin when trying to make a traditional apple pie. When she
accidentally left the apples in sugar and butter too for long in the pan, in a
hurry to rescue the desert she put the pastry base on top of the burning fruits
and placed the pan in the oven. She supposedly served the upside-down tart to
her guests at Hôtel Tatin and the result turned into the hotel's signature
dish. Although the tarte's origin is disputed, the delicious result is not.
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