Are you living in France for your studies and really want to taste the local culture? French gastronomy is one of the country's treasures, with regional dishes rich in history... and cheese. Here's a selection of 25 emblematic French dishes, with their origins, what's in them, and tips on how to cook them easily at home.
Tartiflette
Tartiflette is an emblematic French mountain dish, originating in Haute-Savoie. Made with Reblochon, a melting cheese with a washed rind, this dish was invented in the 1980s to promote this Alpine cheese. Today, it has become a staple of French winters.
What it contains: potatoes, onions, bacon, crème fraîche, reblochon cheese.
How to make it at home: fry the onions and lardons, boil the potatoes, then assemble in a gratin dish. Cut the Reblochon in half and place it on top, crust side up. Bake in the oven until crisp. Perfect with a green salad.
Ratatouille
Originating in Nice, this dish of simmered vegetables has become famous the world over (thanks Pixar!). Traditionally a peasant dish, ratatouille is now one of the most popular vegetarian dishes in French cuisine.
Contents: zucchinis, eggplants, peppers, tomatoes, onions, garlic, olive oil.
How to make it at home: dice the vegetables, sauté the garlic and onion, then add the other vegetables and simmer for at least 30 to 40 minutes. Add thyme and bay leaves, and you're ready to go!
Beef bourguignon
A traditional dish from Burgundy, this beef stew simmered in red wine is a monument to French cuisine. It was once a peasant dish, used to tenderize less noble cuts of meat.
What it contains: beef, carrots, onions, mushrooms, red wine, bacon, garlic, bouquet garni.
How to make it at home: brown the meat, add the vegetables and wine, then simmer for a long time (at least 2 hours). Serve with steamed potatoes or pasta.
Quiche lorraine
Born in Lorraine, this savory tart with eggs and lardons has become a classic for quick meals or picnics. It's often confused with other quiches (cheese, vegetable), but the real thing contains only cream, eggs and lardons.
What it contains: shortcrust pastry, eggs, crème fraîche, bacon, nutmeg, salt, pepper.
How to make it at home: roll out the pastry in a tin, add the pre-cooked bacon, beat the eggs with the cream, pour the mixture over and bake at 180°C for 30-40 minutes.
Cassoulet
This hearty dish comes from the South-West, particularly Toulouse and Castelnaudary. Cassoulet is a symbol of local cuisine, cooked slowly and lovingly. Originally, it was a preserving dish designed to hold the body together.
What it contains: white beans, duck confit, sausages, pork rind, garlic, onion, carrots, tomatoes.
How to make it at home: you can use pre-cooked beans to save time. Brown the meats, add the vegetables and beans and simmer for as long as possible.
Coq au vin
This is one of the oldest dishes in French cuisine, often associated with the Burgundy countryside. Originally, it was a way of cooking an old rooster by simmering it in wine to tenderize it.
What it contains: rooster or chicken, red wine, mushrooms, bacon, spring onions, garlic, thyme.
How to make it at home: brown the chicken, add the other ingredients, cover with wine and cook gently for 1h30. It's even better the next day.
Sauerkraut
This dish comes fromAlsace, a region historically marked by German influences. Sauerkraut is fermented cabbage served with a variety of smoked meats. Very popular in winter.
What it contains: sauerkraut (fermented cabbage), sausages, bacon, knuckle of ham, potatoes.
How to make it at home: buy cooked sauerkraut at the market, heat it up with a little white wine and arrange the meats on top. Serve hot with mustard.
Aligot
Originally fromAubrac (Massif Central), aligot is mashed potatoes blended with cheese (fresh tomme) to form an ultra-thin ribbon. A 100% comfort food mountain dish.
What it contains: potatoes, fresh tomme, cream, garlic, butter.
How to make it at home: prepare a purée, add the cheese cut into small pieces, and stir for a long time over low heat until you get an elastic texture. Mesmerizing.
Gratin dauphinois
Originally from the Dauphiné region, this is a gratin of thinly sliced potatoes, slowly cooked in cream and milk. No cheese in the traditional version.
What it contains: potatoes, cream, milk, garlic, nutmeg, salt, pepper.
How to make it at home: rub your dish with garlic, add potato slices, cover with cream/milk, season, and bake for 1 hour.
Veal Blanquette
Blanquette is a time-honored French bourgeois dish, often served at family dinners. It takes its name from the white sauce in which the meat is simmered.
What it contains: veal, carrots, leeks, mushrooms, onion, lemon, cream, flour, butter.
How to make it at home: cook the veal pieces in stock with the vegetables. Make a sauce with butter, flour and stock, add cream and a squeeze of lemon. Pour over the meat and serve with rice.
Whole-wheat cake
An emblematic specialty of Brittany, the galette complète is a savory buckwheat pancake topped with egg, ham and cheese. It can be found in crêperies all over France.
What it contains: buckwheat flour, water, salt, egg, ham, grated cheese (Emmental or Comté).
How to make it at home: make a dough with buckwheat flour, leave to rest, then cook in a frying pan. Add the ham and cheese, then crack an egg in the center. Fold in the edges, and you're ready to go!
Bouillabaisse
This fishermen's dish originated in Marseille. Originally, it was a soup made from unsold fish, cooked with herbs, spices and olive oil. Today, it's a refined dish, often expensive in restaurants.
What's inside: rock fish, mussels, potatoes, onions, garlic, tomato, saffron, olive oil, croutons, rouille.
How to make it at home: brown garlic and onions, add tomatoes and potatoes, cover with water and fish (cod, sea bream, etc.), simmer. Serve with croutons spread with rouille (a spicy garlic sauce).
Niçoise salad
Contrary to popular belief, salade niçoise contains neither rice nor potatoes. It's a fresh, nourishing southern specialty, perfect for summer.
What it contains: tomatoes, hard-boiled eggs, tuna, anchovies, peppers, black olives, onions, olive oil.
How to make it at home: chop the vegetables, add the tuna, eggs and olives, and season with oil, salt and pepper. Don't over-mix - presentation counts.
Tarte Tatin
This upside-down caramelized apple tart comes from Lamotte-Beuvron, in the Loir-et-Cher region of France. It is said to have been invented by accident by the Tatin sisters at the end of the 19th century.
What it contains: apples, sugar, butter, shortcrust or puff pastry.
How to make it at home: caramelize the apples in a frying pan with sugar and butter, cover with pastry, place in the oven, then turn the tart over before serving.
Croque-monsieur
Created in Paris in the cafés of the early 20th century, this hot sandwich has become a classic French quick lunch.
What it contains: sliced bread, ham, cheese (Gruyère or Emmental), béchamel sauce (optional).
How to make it at home: assemble your sandwich, add grated cheese on top and bake in the oven or in a frying pan. With béchamel sauce, it's even more delicious.
Shepherd's pie
This dish takes its name from Antoine Parmentier, who popularized the potato in France. It's a French version of "shepherd's pie", widely eaten at home.
What it contains: mashed potatoes, minced meat, onions, butter, milk.
How to make it at home: brown the meat with the onions, prepare a homemade or instant mashed potato, assemble in a casserole dish and bake in the oven.
Onion soup
Served since the Middle Ages, notably in Lyon's bouchons and Parisian brasseries, onion soup is perfect after a sleepless night. It was often served to workers in the early hours of the morning.
What it contains: onions, broth, bread, grated cheese (usually Gruyère), white wine.
How to make it at home: caramelize the onions, add the stock and simmer. Pour into a bowl with croutons and cheese, gratinate in the oven.
Basque chicken
As its name suggests, this dish comes from the Basque country in the southwest. It combines Spanish cuisine and French terroir: chicken simmered in a bell pepper sauce.
What's inside: chicken, red and green peppers, tomatoes, garlic, onion, Espelette pepper.
How to make it at home: brown the vegetables, add the chicken pieces, then simmer in the sauce. Serve with rice.
Black pudding with apples
This rustic dish from northern and central France combines sweet and savory. Boudin is a sweet, highly-flavored sausage made from pig's blood.
What's inside: black pudding, apples, butter, onions (sometimes), mashed potatoes on the side.
How to make it at home: fry the apple slices in butter, add the blood sausage cut in half, and heat gently so as not to burst the skin.
Cherry clafoutis
Originally from the Limousin region, this rustic dessert resembles a thick flan. It is traditionally made with unpitted cherries for extra flavor.
What it contains: eggs, sugar, milk, flour, cherries.
How to make it at home: mix the ingredients like a pancake batter, pour over the cherries in a buttered dish and bake for 40 min at 180°C.
Zucchini gratin
A dish from the south of France, often served in summer. Easy, inexpensive and healthy.
What it contains: zucchinis, cream, eggs, grated cheese, garlic, herbs.
How to make it at home: slice the zucchinis, pre-cook them, mix with the cream and eggs, pour into a dish with cheese and place in the oven.
Sweet crepes
Pancakes are celebrated all over France, especially at Chandeleur. Originally from Brittany, they are now universal.
What they contain: flour, eggs, milk, sugar, butter, flavorings (vanilla, rum).
How to make them at home: make a thin batter, leave to rest, then bake in a hot pan. Garnish with sugar, Nutella, jam or salted butter caramel.
Chocolate mousse
A simple, quick dessert, loved by all. We don't really know where it comes from, but it's a staple in French households.
What it contains: dark chocolate, eggs, sugar (optional), butter (optional).
How to make it at home: melt the chocolate, beat the egg whites until stiff, mix gently and leave in the fridge for at least 3 hours.
Boeuf en croûte (or "French Wellington")
A French variation on the British dish, often served at festive meals.
What it contains: beef fillet, mushrooms, puff pastry, mustard.
How to make it at home: brown the beef, prepare a mushroom duxelle, wrap in puff pastry and bake.
