French traditional food
In fact, French cuisine is so highly regarded around the world that UNESCO added it to its list of Intangible Cultural Heritage in 2010. For many, their introduction to French food comes in the form of wine and cheese. From Brie and Burgundy to Camembert and Chardonnay, there are plenty of delicious pairings to choose from.
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Onion Soup (Soupe à l'oignon)
A traditional French soup made with onion and beef broth, topped with croutons and melted cheese. Dating back to Roman times, this was traditionally a peasant dish, but the current version dates back to the 18th century.
Coq au vin
Chicken braised with wine, mushrooms, bacon (lardons), mushrooms, onions, garlic, and sometimes a drop of brandy, this dish is enjoyed all over France and is called 'rooster in wine'.
Cassoulet
A slow-simmered dish of white beans with meat, usually pork or duck, but can be made with sausage, goose, lamb or, at the chef's discretion, meat. It originated in the South of France as a peasant dish.
Bœuf bourguignon
Originating in Burgundy in eastern France, it is a stew made with beef, beef stock, and seasoned vegetables including pearl onions and mushrooms, braised in red wine. This recipe can now be found in French restaurants around the world.
Escargots on the Persillade Beurre
If you travel to Burgundy, you will discover another typical French recipe of snails cooked in herb butter, commonly called "escargots à la bourguignonne".
Goose Liver (Foie Gras)
Foie gras is a representative French dish that uses the liver of a goose or duck as an ingredient. The name foie gras means 'fat liver' in French. The Alsace region in northeastern France is famous as a representative production area of foie gras.