French traditional food

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.