French cuisine includes popular dishes such as crepes, escargot, and Coq au Vin, but these are typically reserved for special occasions. Foie gras is a year-round favorite, but some cities have banned it. Other famous French dishes include Beef Bourguignon, Bouillabaisse, and Quiche.
If you love French dishes, your mouth may already be watering at the title of this article. Maybe you have specific French dishes in mind like sweet or savory crepes, escargot served in garlic butter, or Coq au Vin. There are a number of French dishes that, outside of France, are typically associated with French cuisine. Many of these are haute cuisine, a style of cooking used on special occasions, such as holidays such as Christmas, and in French restaurants, which differs from more standard French fare. The French, for example, don’t tend to start their day with a helping of crepes, but instead are more likely to have bread and jam or cereal with a morning cup of hot chocolate or coffee.
The foods we most commonly consider French dishes are enjoyed by the French, but may only be served occasionally. This is certainly the case with snails, small snails prepared in garlic butter. Escargots in France are generally reserved for special occasions, and like Americans, not everyone in France is a fan of snails. Quite often, people prefer garlic butter more than real snail.
While crepes are especially popular in Brittany, they’re actually a favorite French dish in much of Western Europe. Savory crepes are considered more of a meal, while sweet crepes are generally classified as a dessert. Savory crepe fillings may include cheese, asparagus, ham, or other meats, while sweet crepes may have fruit fillings, whipped cream, or are sometimes simply eaten with a little powdered sugar. One of the French dishes most associated with crepes is Crepes Suzette, which is typically flavored with orange peel, drizzled with Grand Marnier, and lit for a fantastic flambéed presentation.
Another of the French dishes that is actually popular all year round is foie gras. This is duck or goose liver pâté, often prepared by force-feeding the animal to produce a fattened liver. Foie gras can come in various forms in French dishes. It can be served alone or can be part of other dishes. It can fill dumplings, be made into hamburgers, or stuffed into various meats. Foie gras lovers may find it more difficult to find the dish as some cities have enforced bans on serving it in restaurants.
Some other famous French dishes include the following:
Coq au Vin – chicken braised or stewed in wine.
Cuisse de Grenouille – fried or sautéed frogs’ legs often served in garlic butter.
Beef Bourguignon – beef stew made with red wine.
Bouillabaisse – fish broth combined with fish and shellfish
Omelette: beaten eggs cooked and stuffed with ingredients such as meat, vegetables and cheese.
Quiche – an egg custard in a pastry shell, usually with additions of cheese, cream and vegetables or meat.
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