There is a good reason why France is famous for its gastronomic delights; with each region having its own unique and wonderful offerings, there’s something to suit everyone’s palate. Writing about all the amazing food in France could easily take up the space of a large book, so here are just a few of our favorites here at France.com.
Baked goods
Brioche – is a slightly sweet bread enriched with eggs and milk, which is often eaten at breakfast, although the basic dough is also used in savory dishes, such as Bœuf en Croûte.
Fougasse – from Provence, is a flatbread to which cheese, anchovies, and olives are often added. It’s sometimes shaped to resemble wheat.
Macaron – this almond meringue cookie is often brightly-colored, and usually filled with a creamy ganache.
Savory
Soupe à l’oignon – what could be more Gallic than French onion soup? This simple, rustic dish of caramelized onions and beef stock has ancient Roman cooks to thank for its origins. The version we are more familiar with today, with its croute and delicious melted cheese topping is a more recent invention from the 18th century.
Escargot – Pliny wrote about this being the food of the Roman elite but snails have been eaten since prehistoric times. And with good reason too, for they contain around 15% protein. Escargot are usually prepared by purging them before they are dispatched and removed from their shells for cooking in garlic butter and wine. They are then put back into their shells to be served at the table.
BÅ“uf bourguignon – traditionally a peasant dish, this hearty stew from Bourgogne (Burgundy) is made from beef which is slowly cooked in beef stock with garlic, onions, herbs, and mushrooms, and red wine – Burgundy of course! Perfect in winter.
Sweet
Crêpe Suzette – although crêpes are thought to have originated in Brittany, this empress of desserts is a 19th century Parisian creation. Freshly-made pancakes are sprinkled with sugar, then have Grand Marnier or orange Curaçao poured over the top, which is then set alight (flambé). The alcohol evaporates, leaving a deliciously decadent, gooey sauce.
Poire belle Hélène – like all great food, this dessert, invented by Escoffier around 1864, and named for Offenbach’s operetta, La belle Hélène, is very simple, and consists of fresh pear halves poached in a light sugar syrup, and served with chocolate sauce, vanilla ice cream, and crystallized violets.
Crème brûlée – is a deliciously creamy dessert which consists of a vanilla custard base topped with brown sugar, which is then caramelized with a small blow torch.
Cheese
Comté – this semi-hard slightly sweet-tasting Gruyère-style cheese hails from Franche-Comté, and is one of France’s most popular, with around 40,000 tonnes being produced every year.
Bleu de Bresse – first produced in 1951 in response to how popular Italian cheeses had become in France, this is a creamy-textured blue cheese, with a lovely mushroom aroma.
Camembert – although not to everyone’s taste, this aromatic and sometimes strong-tasting cheese from Normandy is soft and creamy, and traditionally made with unpasteurized milk. Try baking a wheel, in its box, in the oven until it’s soft, and then eat by scooping it out with pieces of fresh baguette. It’s Heavenly!
If you have any favorite French foods you’d like to share with us, please let us know in the comments below.