What are the must-try famous foods in France? As a food-focused travel company crafting custom itineraries, we get this question a lot.
Well, amis, la République does not disappoint. France is home to some of the most iconic dishes in the world, whether you’re indulging in beef bourguignon in Burgundy or savoring a hearty cassoulet in the southwest. Food lovers seek out famous foods in France because its culinary heritage is as rich as its history. However, with so many regional specialties, navigating it can be overwhelming.
But don’t worry, I’ve got you. Having attended culinary school in France, lived in Paris, and been raised in a French family means I’ve spent years immersed in the country’s food traditions. My experience as a trained chef, a recipe developer, and a cookbook author means I have a deep knowledge of French cuisine.
Our work here at Salt & Wind Travel as France travel planners has allowed us to craft custom itineraries, ensuring clients experience the best French cuisine. Below, we’ll explore the history of French food, highlight 40 famous foods in France, and share recipes and recommendations on where to eat these dishes.
40 Of The Most Famous Foods in France
French cuisine is known for its elegant balance of flavors, technical precision, and regional specialties. Here are 40 traditional dishes that are among the most famous foods in France, from French Onion Soup and Steak Tartare to cheese soufflé, omelettes, and Tarte Tatin. Oh, and we’re also sharing some restaurants where you can try them:
Appetizers & Starters
Here, we’re not mentioning condiments like Aïoli, Tapenade, or sandwiches because we have a guide covering classic French sandwiches like Jambon Beurre and Pan Bagnat. From salads to tarts and soups, here are ten of the most famous French food dishes to try on your next trip:
Salade de Carottes (Various Regions)
A simple yet classic French bistro starter, a classic French Carrot Salad mixes grated carrots with a bright, citrusy vinaigrette. This was my favorite quick lunch dish at culinary school, and I still make it whenever I have an abundance of carrots.
Where To Try It: This is commonplace at grocery stores, traiteurs (stores selling prepared food), and some fresh markets.
French Onion Soup (Paris)
A rich, slow-cooked onion soup made with onions, beef stock, and wine and topped with melted cheese and a toasted baguette. The best versions of this dish are labor-intensive and take time to caramelize the onions and make a rich stock.
Where To Try It: Au Pied de Cochon in Paris
Flammekueche (Alsace)
A traditional recipe from the Eastern part of France, this was a dish I didn’t think I’d like until I made it myself in culinary school. Also known as tarte flambée, it is a thin, crispy tart topped with crème fraîche, onions, and bacon.
Where To Try It: L’Ancienne Douane in Strasbourg
Fougasse (Provence)
Though baguettes and pain de mie are more prevalent, the flavorful fougasse (reminiscent of focaccia) is one of my favorite classic French foods. It is a rustic, olive oil-enriched bread often flavored with herbs, olives, or cheese.
Where To Try It: Mitron Bakery in Menton, Nice, and Monaco
Gougères (Burgundy)
These airy cheese puffs made with choux pastry and Gruyère cheese are a staple at wine tastings. Because my French family hails from near Champagne, we make these regularly, be it for cocktail parties or Christmas.
Where To Try It: Chez Léon in Dijon
Salade Lyonnaise (Lyon)
A traditional dish from Lyon, France, it showcases the city’s rich culinary heritage, which has roots in bouchon-style dining. Made with frisée lettuce, crispy lardons, croutons, and a perfectly poached egg, it is dressed with a warm vinaigrette for a balance of hearty and refined flavors.
Where To Try It: Café des Fédérations in Lyon
Pissaladière (Provence)
From the Cote d’Azur up into the Southern Rhone, you’ll encounter pissaladière. It is a caramelized onion tart with anchovies and olives, similar to the Ligurian food Sardenaira Pissalandrea.
Where To Try It: Chez Pipo in Nice
Socca (Nice)
Traditional street food from Nice, France, originating back to the Ligurian coast (farinata), made from chickpea flour, water, olive oil, and salt. Cooked in a wood-fired oven until crispy on the edges and soft inside, this savory, gluten-free pancake is a staple of Niçoise cuisine.
Where To Try It: Chez Thérésa in Nice
Steak Tartare (Paris)
Raw minced beef mixed with egg yolk, capers, and seasonings, served with toasted french bread.
Where To Try It: Le Bon Georges in Paris
Terrine (Various Regions)
Terrine dates back to medieval France and was originally a rustic preparation used to preserve meats by cooking them in a ceramic mold. Traditionally made with a mixture of meats, seafood, or vegetables, it is served chilled in slices, showcasing the rich and complex flavors of French charcuterie.
Where To Try It: La Buvette in Paris
Main Dishes And Sides
The list of main dishes in classic French cuisine is big, so we’re highlighting some of the best-known. From Cassoulet and quiche to duck confit and souffles, here are the main and side dishes that made our list of famous foods in France:
Aligot (Auvergne)
This Michelin-starred restaurant is famous for its creamy, cheesy mashed potatoes made with local Tomme cheese.
Where To Try It: Le Suquet in Laguiole
Blanquette de Veau (Normandy)
Blanquette de veau dates back to 17th-century France and is a classic white stew made by slowly simmering veal in a creamy, velvety sauce without browning the meat. Traditionally served with mushrooms, onions, and a touch of lemon, this comforting dish exemplifies the finesse of French cuisine.
Where To Try It: Le Train Bleu in Paris
Boeuf Bourguignon (Burgundy)
Originating in the Burgundy region of France as a rustic peasant dish, slow braising beef in red wine tenderizes tougher cuts. This rich and hearty stew has become a cornerstone of French cuisine, enhanced with bacon, mushrooms, onions, and aromatic herbs.
Where To Try It: Ma Cuisine in Beaune
Bouillabaisse (Provence)
Bouillabaisse originated in the port city of Marseille, France, as a fisherman’s stew made from a mix of local Mediterranean fish and shellfish. Traditionally flavored with saffron, garlic, tomatoes, and herbs, this Provençal dish is served with rouille-slathered bread for a rich and aromatic seafood experience.
Where To Try It: Chez Fonfon in Marseille
Cassoulet (Languedoc)
Originating in France during the Middle Ages, cassoulet was traditionally a hearty, slow-cooked dish to sustain villagers during times of hardship. This rich stew, made with white beans, duck or goose confit, pork, and sausages, reflects southwestern French cuisine’s rustic, comforting flavors.
Where To Try It: Le Chaudron in Carcassonne
Choucroute Garnie (Alsace)
A historic restaurant serving an exceptional version of Alsace’s sauerkraut dish with sausages, pork, and smoked meats.
Where To Try It: Maison Kammerzell in Strasbourg
Confit de Canard (Gascony)
Known as duck confit, this classic recipe involves slow-cooking the duck leg in its own fat, resulting in tender, flavorful meat. Depending on the chef’s preference, it can be served on or off the bone, on its own, or mixed into other dishes.
Where To Try It: Restaurant La Marquière in Carcassonne
Duck à l’Orange (Paris)
One of the most classic recipes is a roasted duck dish topped with bigarade sauce (which is made with a gastrique or vinegar-based sauce that includes orange juice).
Where To Try It: Tour D’Argent in Paris
Gratin Dauphinois (The Alps)
A rich and comforting dish of sliced potatoes baked with cream and garlic that, fittingly, comes from the Alps.
Where To Try It: Le Gratin Dauphinois in Grenoble
Gruyère Cheese Soufflé (Various Regions)
Gruyère cheese soufflé is a classic French dish that dates back to the 18th century when chef Antoine Beauvilliers popularized soufflés in French cuisine. This airy and savory dish rises dramatically in the oven by folding whipped egg whites into a rich béchamel sauce with Gruyère cheese.
Where To Try It: Auberge de l’Abbaye in Beaumont-en-Auge
Moules Frites (Normandy & Belgium)
This beloved dish of French and Belgian origin dates back to the 18th century, and pairs steamed mussels with crispy, golden fries. Traditionally cooked in a flavorful broth of white wine, garlic, and herbs, the mussels are served alongside fries.
Where To Try It: Aux Moules de Lille in Paris.
Omelette (Various Regions)
The omelet originates from ancient culinary traditions but became a staple of French cuisine by the 16th century, evolving into the refined, delicate version known today. Made by whisking eggs and cooking them gently in butter, French omelets can be served plain or filled with ingredients like cheese, herbs, or mushrooms.
Where To Try It: La Mère Poulard in Mont Saint-Michel
Potage Parmentier (Normandy)
Potato leek soup, known in France as potage parmentier, dates back to the 18th century and was named after Antoine-Augustin Parmentier, who promoted the use of potatoes in French cuisine.
This creamy, comforting soup is made by simmering leeks and potatoes in broth. It is one of the first dishes I learned to cook, as we often ate it growing up.
Where To Try It: Au Pied de Cochon in Paris
Pot au Feu (Various Regions)
A traditional beef stew with slow-cooked vegetables is France’s national dish.
Where To Try It: Chez Camille in Paris
Poulet Basquaise (Basque Country)
My personal favorite French comfort food is poulet Basquaise, a braised chicken dish from Basque Country made with local Bayonne ham, tomatoes, peppers, herbs, and the region’s famous pepper, Piment d’Espelette.
Where To Try It: Auberge du Cheval Blanc in Saint-Jean-Pied-de-Port
Quenelles (Lyon)
This historic bouchon serves some of the best quenelles de brochet (pike dumplings) in a creamy Nantua sauce.
Where To Try It: Café Comptoir Abel in Lyon
Quiche Lorraine (Lorraine)
A quiche is a savory tart filled with eggs, cream, bacon, and sometimes cheese. It is the archetypal quiche, so it is commonplace, but really well-made ones are worth your time!
Where To Try It: Chez Haton-Nous in Paris
Ratatouille (Provence)
A vibrant vegetable stew made with zucchini, eggplant, tomatoes, and bell peppers that is synonymous with food from Southern France.
Where To Try It: Chez Acchiardo in Nice
Salade Niçoise (Nice)
A fresh salad of tuna, tomatoes, olives, hard-boiled eggs, and green beans is one of the most common dishes in the south of France. Our take on classic Salade Nicoise includes smashed potatoes and fried capers for a modern twist.
Where To Try It: Le Safari in Nice
Sole Meunière (Normandy)
A classic French dish dating back to the 19th century, it is traditionally made with delicate Dover sole lightly dredged in flour and pan-fried in butter. It is finished with a simple yet rich sauce of browned butter, lemon, and parsley.
Where To Try It: Aquar’aile in Calais
Steak Frites (Various Regions)
A piece of steak, often a rib eye (entrecôte), is pan-fried in butter and served “stagnant” or bloody with a mountain of French fries. This is a traditional French dish that we never tire of!
Where To Try It: Cafe de La Place in Périgueux
Desserts
We could (and will eventually) dedicate whole articles to classic French breads, pastries, and desserts. For now, here are 11 of the most famous foods in France you’ll want to order for dessert:
Cannelés (Bordeaux)
Canelés originated in Bordeaux, France, in the 18th century. Their origins are linked to local convents, where nuns used leftover egg yolks from winemaking. These small, caramelized pastries have a crisp, dark crust and a soft, custardy center flavored with vanilla and rum, making them a signature treat of the region.
Where To Try It: Baillardran in Bordeaux
Calissons (Aix-en-Provence)
Calissons, which date back to the 15th century, originated in Aix-en-Provence, France. They are believed to have been created as a wedding gift for King René’s bride. These almond-shaped confections are made from a smooth paste of candied melon and ground almonds, topped with a delicate layer of royal icing.
Where To Try It: Confiserie du Roy René in Aix-en-Provence
Clafoutis (Limousin)
Clafoutis dates back to the 19th century. It is traditionally made with black cherries baked in a custard-like batter. While the classic version features cherries, modern variations include other fruits like plums, prunes, pears, and berries, though purists argue that only the cherry version is a true clafoutis.
Where To Try It: La Femme du Boulanger in Nice
Crème Brûlée (Various Regions)
Crème brûlée traces its origins to 17th-century France, with early recipes appearing in cookbooks like François Massialot’s Le Cuisinier Royal et Bourgeois in 1691. This decadent custard dessert, topped with a caramelized sugar crust, balances creamy vanilla flavors with a crisp, brûléed topping, making it a timeless French classic.
Where To Try It: Restaurant Mélodie in Bordeaux
Crêpes (Brittany)
Crêpes originated in Brittany, France, in the 13th century. Buckwheat was introduced to the region, leading to the creation of galettes, the savory buckwheat version still popular today.
Over time, wheat flour became more widely available, giving rise to the classic sweet crêpes, which are now enjoyed across France with fillings like sugar, fruit, and chocolate.
Where To Try It: Crêperie du Port in Saint-Malo
Éclairs (Paris)
Éclairs, which originated in 19th-century France and are believed to have been created by the famous pastry chef Marie-Antoine Carême, are elongated choux pastries filled with cream and topped with a glossy chocolate glaze. They are one of France’s most beloved pâtisserie treats.
Where To Try It: L’Éclair de Génie in Paris
Île Flottante (Paris)
Île flottante, or “floating island,” is a classic French dessert with origins dating back to the 17th century. It consists of poached meringue floating on a pool of creamy vanilla custard. Traditionally served with a drizzle of caramel and sometimes almonds, this airy and delicate dish showcases the elegance of French pastry techniques.
Where To Try It: La Fontaine de Mars in Paris
Macarons (Paris)
Macarons originated in Italy and were introduced to France in the 16th century by Catherine de’ Medici’s pastry chefs. Later, they evolved into the modern version in Paris. These delicate almond meringue cookies, filled with ganache, buttercream, or jam, are now a signature French treat.
Where To Try It: Maison Ladurée in Paris
Pastis Gascon (Gascony)
A traditional dessert from the Gascony region of France, pastis Gascon is made with thin, hand-stretched pastry layered around apples, sugar, and Armagnac. Similar to a strudel, this rustic yet delicate pastry highlights the region’s love for brandy and buttery, flaky dough.
Where To Try It: Auberge La Baquère in Gascony
Profiteroles (Various Regions)
Profiteroles originated in 16th-century France, likely introduced by Catherine de’ Medici’s pastry chef, and became a staple of French pâtisserie. These airy choux pastry puffs are typically filled with whipped cream, pastry cream, or ice cream and drizzled with chocolate sauce for a decadent finish.
Where To Try It: Raugi in Corsica
Tarte Tatin (Normandy)
Tarte Tatin originated in the 19th century at the Hôtel Tatin in France, where the Tatin sisters accidentally created this now-iconic upside-down caramelized apple tart.
Where To Try It: La Ferme Saint-Michel in Mont Saint-Michel
8 Major Culinary Regions of France
While croissants, crème brûlée, and baguettes may be the most popular foods in France, the famous foods in France are more diverse than that. Modern France is a melting pot of influences, with restaurants serving flavors from North Africa, Turkey, Vietnam, Thailand, and India. However, this article focuses on the country’s classic cuisine.
France’s cuisine is deeply tied to its geography, with each region offering unique flavors, ingredients, and techniques. The importance of terroir—the land’s influence on flavor—is a cornerstone of French cooking, ensuring every region has a distinct culinary identity. Have you ever heard the concept of “what grows together goes together” regarding food and wine pairing? Well, the French were doing that before it was a thing.
Here’s a bit about the major culinary regions of France (which are key to understanding where to try our list of famous foods in France):
Normandy
This northern coastal region is famous for its dairy-rich cuisine, featuring butter, cream, and cheeses like Camembert, Pont-l’Évêque, and Livarot. Normandy’s abundance of apples means it’s known for many of the most famous foods in France, such as tarte Tatin and cider-based dishes. Seafood also stands out, with Moules Marinières being a regional highlight.
Alsace-Lorraine
Located near the German border, Alsace-Lorraine cuisine blends French and German influences, creating a rich and hearty culinary tradition. The region is known for Flammekueche, Choucroute Garnie, and Quiche Lorraine. The area is also famous for its white wines, particularly Riesling and Gewürztraminer, which pair beautifully with these hearty dishes.
Loire Valley
Known as the “Garden of France,” the Loire Valley is famous for its refined flavors. Freshwater fish from the Loire River, creamy fresh goat cheeses, and crisp, aromatic white wines (hello, Sauvignon Blanc!) dominate. Elegant dishes, such as Rillettes (a spreadable pork pâté) and pike in beurre blanc sauce, are highlights.
Gascony
Gascony is the heartland of duck and goose-based dishes, mostly duck confit and foie gras. The region’s cooking is heavily influenced by its history of preserving meats in fat, creating intensely rich, rustic dishes. The cuisine embraces bold flavors, including garlic, cured meats, and hearty stews like Garbure, a thick cabbage and bean soup.
Burgundy
This region is renowned thanks to its world-famous wines and lush farmland. Some of the most famous foods in France come from Burgundy, like Boeuf Bourguignon and Coq au Vin, chicken simmered with mushrooms and Burgundy wine. The area is also home to the town of Dijon, which produces some of the finest mustard in the world.
The Alps
The mountainous Alps region is all about comfort food, with hearty, cheese-heavy dishes designed to fuel cold-weather activities. The cuisine features melted cheese classics like Raclette, Fondue, Tartiflette, and Gratin Dauphinois, a creamy potato dish baked with garlic and cream.
Basque Country
Basque cuisine is bold and flavorful. It is a unique fusion of French and Spanish influences, often featuring seafood, cured meats, and piquant Espelette pepper. The region is famous for dishes like Piperade, a tomato and pepper-based stew, and Ttoro, a Basque-style fish soup. Basque cuisine is one of France’s most distinctive culinary traditions, with a strong focus on fresh ingredients and robust flavors.
Provence
This sun-soaked region along the Mediterranean coast in the South of France is arguably home to the most famous foods in France. Provençal cuisine is characterized by seasonal ingredients like olive oil, garlic, tomatoes, and aromatic herbs such as thyme, basil, and rosemary, which you’ll find at the region’s famous local markets. It’s home to dishes like Bouillabaisse and Ratatouille.
The influence of neighboring Italy and North Africa can be seen in dishes like Pissaladière, a caramelized onion and anchovy tart, and Socca, a chickpea flour pancake (similar to the Italian dish, farinata). The region is also famous for its rosé wines, which pair beautifully with the food.
History of French Cuisine
This list of famous foods in France is deeply rooted in the country’s rich agricultural landscape, royal influences, and legendary chefs. French cuisine as we know it today began in the royal courts of the 16th and 17th centuries. Catherine de’ Medici introduced Italian influences to the French court, and under Louis XIV, extravagant feasts became a way to display power.
Then, in the 19th century, Auguste Escoffier revolutionized French cuisine, refining it into a technique-driven system. Escoffier’s modernization laid the foundation for haute cuisine, influencing chefs worldwide and solidifying France’s reputation as the pinnacle of gastronomy.
For us Americans, Julia Child was the person who opened our eyes to the abundance of famous foods in France. Read on for our list of our favorite 40 famous foods in France and how the country’s different regions impact its food history.
Frequently Asked Questions About Famous Foods In France
French cuisine has a long and illustrious history that has significantly shaped dining and cooking across the world:
- Historical Development: French cuisine developed over centuries of political change and cultural exchange. The Middle Ages introduced lavish banquets and the use of spices. The Renaissance refined these culinary practices with an emphasis on art and presentation.
- Haute Cuisine: In the 17th century, haute cuisine began to take shape under chefs like François Pierre La Varenne, moving French culinary arts into a more sophisticated and refined direction, which included the development of sauces and meticulous food preparation techniques.
- Global Influence: French cuisine has been hugely influential globally, introducing techniques like sous-vide and mise en place to professional kitchens worldwide. The concept of the restaurant itself evolved in France, alongside the Michelin Guide, which began rating restaurants in the early 20th century, setting global standards for dining excellence.
France’s culinary landscape is divided into several regions, each known for distinct flavors and ingredients:
- Normandy: Known for its dairy products, apples, and seafood. Classic dishes include Camembert cheese, apple tarts, and Moules marinières.
- Provence and the Côte d'Azur: Famous for its herbs, olive oil, and vegetables. Signature dishes include Ratatouille, Bouillabaisse, and Socca.
- Burgundy: Renowned for its beef, mustard, and wine. Dishes like Beef Bourguignon and Coq au Vin originate from here.
- Alsace: Influenced by German cuisine, known for dishes like Choucroute garnie and Tarte flambée.
- Brittany: Known for its crepes, seafood, and butter cookies.
Here’s a selection of famous French dishes that epitomize the country's culinary heritage:
- Starters and Light Meals: French Onion Soup, Quiche Lorraine, Salade Niçoise, Terrine de Foie Gras.
- Main Dishes: Coq au Vin, Cassoulet, Duck Confit, Ratatouille, Bouillabaisse, Tarte Flambée.
- Cheeses and Dairy: Brie, Camembert, Roquefort, Crème Fraîche.
- Breads and Pastries: Baguette, Croissant, Pain au Chocolat, Madeleine, Éclair.
- Desserts: Crème Brûlée, Profiteroles, Tarte Tatin, Clafoutis, Macarons, Madeleines.
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Famous Foods In Paris
Now that you’re dialed in on the top 40 famous foods in France, you may want to dive deeper into the capital. From the flaky layers of a perfect croissant to the rich depths of a classic coq au vin, this guide to the famous foods in Paris will verse you on the iconic dishes that define Parisian cuisine.
Recipes Inspired By France
Not heading to France quite yet? Here are ten of our readers’ favorite classic French recipes (many include the popular dishes mentioned above) to make at home to stoke your wanderlust:
France Travel Guide
Thinking of traveling to France in real life? Check out our free France Travel Guide for our best travel tips, recipes, and articles on France.
Have Us Plan Your France Trip
Did you know we’re also a boutique travel agency specializing in France travel planning? If you’re looking to plan one of the best trips to France, our France trip planner services are here to help you plan your perfect itinerary.
Photo Credit: Quiche lorraine By J.Rynio PHOTOGRAPHY; Seafood stew served in bowls in a rustic table setting. By Darren Muir; French Onion Soup By Jeff Wasserman; photos of Provence food and markets by Joanne Pio; Cannelés By Sophia van den Hoek; All other photos from Shutterstock of Team Salt & Wind Travel
