There are many dishes considered part of

French cuisine French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...

. Some dishes are considered universally accepted as part of the national cuisine, while others fit into a unique regional cuisine. There are also

bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...

charcuterie Charcuterie ( , also ; ; from french: chair, , flesh, label=none, and french: cuit, , cooked, label=none) is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, ''galantines'', ''balloti ...

items as well as

dessert Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and ...

s that fit into these categories which are listed accordingly as well.

Common dishes found on a national level

There are many dishes that are considered part of the French national cuisine today. Many come from

haute cuisine ''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high pri ...

in the fine-dining realm, but others are regional dishes that have become a norm across the country. Below are lists of a few of the more common dishes available in

France France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pac ...

on a national level. *

Chicken Marengo Chicken Marengo is a French and Italian dish consisting of a chicken sautéed in oil with garlic and tomato, garnished with fried eggs and crayfish.Raymond Sokolov, ''The Cook's Canon: 101 Classic Recipes Everyone Should Know'', HarperColli ...

Hachis Parmentier Shepherd's pie, cottage pie, or in its French version hachis Parmentier is a savoury dish of cooked minced meat topped with mashed potato and baked. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lam ...

Jambon-beurre A ''jambon-beurre'' (; ) is a French ham sandwich made of a fresh baguette sliced open, spread with salty butter, and filled with slices of ham. Each day in France, over 3 million ''jambon-beurre'' sandwiches are sold, more than almost any other ...

* Poulet chasseur

Common bread

* '' Ficelle'' – a thin baguette * ''

Baguette A baguette (; ) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a di ...

'' * ''Boule'' – a 'ball' * ''

Pain de campagne Pain de campagne ("country bread" in French), also called "French sourdough", is typically a large round loaf ("miche") made from either natural leavening or baker's yeast. Most traditional versions of this bread are made with a combination of w ...

'' * ''

Pain de mie ''Pain de mie'' is a white or brown bread with a thin, soft crust. It is mostly sold sliced and packaged in France. is the French word for "bread", and is the soft part of bread, called the crumb in English. Description ''Pain de mie'' is m ...

'' * ''Flûte'' – a thicker baguette * ''

Croissant A croissant is a buttery, flaky, Austrian viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered wi ...

Common desserts and pastries

* ''

Bûche de Noël A Yule log or bûche de Noël () is a traditional Christmas cake, often served as a dessert near Christmas, especially in France, Belgium, Luxembourg, Switzerland, and several former French colonies such as Canada, Vietnam, and Lebanon. Varia ...

'' * '' Café liégeois * ''

Crème brûlée ''Crème brûlée'' or ''crème brulée'' (; ), also known as burnt cream or Trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar ...

'' * ''

Croquembouche A ''croquembouche'' () or ''croque-en-bouche'' is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and first communions. Name ...

'' * '' Croustade aux pommes'' * ''

Éclair An éclair (, ; ) is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it ...

'' * ''

Far Breton Far Breton (also Breton far; br, Farz forn) is a traditional cake or dessert from the Brittany region in France. Its base is similar in composition to a clafoutis batter: a flan-style eggs-and-milk custard with flour added. Prunes or raisins ...

'' * ''Fraisier'' * ''

Galette des rois A king cake, also known as a three kings cake, is a cake associated in many countries with Epiphany. Its form and ingredients are variable, but in most cases a () such as a figurine, often said to represent the Christ Child, is hidden inside. ...

'' * ''Gateau au yaourt'' * ''

Macaron A macaron ( , ) or French macaroon ( ) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food colouring. The macaron is traditionally held to have been introduced in France by the Ital ...

s'' * '' Madeleine'' * ''

Mille-feuilles A (, "thousand-sheets"),The name is also written as and . also known by the names Napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Ma ...

'' * ''

Mousse au chocolat A mousse (; ; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savory. as e ...

'' * ''

Pain au chocolat Pain au chocolat (, literally "chocolate bread"), also known as chocolatine () in the south-west part of France and in Canada, or couque au chocolat in Belgium, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of yeast-leaven ...

'' * '' Pain perdu'' * '' Quatre-quarts'' * '' Saint Honoré'' * ''

Soufflé A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients, it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of t ...

Ardennes

* '' Cacasse à cul nu'' (Potatoes, onions, and often bacon or sausage, cooked in a Dutch oven)

Lorraine

* ''

Baba au rhum A rum baba or baba au rhum is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings (about a 5 cm tall, slightly tape ...

'' * '' Bouchée à la reine'' (Shell puff pastry with cream sauce and chicken) * ''Crepe et fruit'' * ''Fuseau lorrain'' * '' Glace Plombières'' * ''Pâté lorrain'' * ''Macarons de Nancy'' * '' Madeleine'' (small traditional cake from Commercy with orange blossom) * '' Potée Lorraine'' * ''

Quiche Lorraine Quiche Lorraine is a French tart with a filling made of cream, eggs, and bacon or ham, in an open pastry case. It was little known outside the French region of Lorraine until the mid-20th century. As its popularity spread, nationally and internat ...

'' (traditional tart with bacon, eggs and cheese) * ''Tarte à la brimbelle (Myrtille)'' * ''Tarte à la mirabelle'' * ''

Tête de veau Tête de veau (French 'calf's head') or testina di vitello (Italian) is a dish consisting of a calf's head, commonly found in French, Belgian, German, Swiss, and Italian cuisine. Tête de veau may be served whole or boned. When boned, it is ro ...

'' * ''Tourte''

Alsace

* ''

Baeckeoffe Baeckeoffe (English: "bake oven") is a casserole dish that is typical in the French region of Alsace, situated on the border with Germany. In the Alsatian dialect, Baeckeoffe means "baker's oven". It is a mix of sliced potatoes, sliced onions, c ...

'' * '' Carpe frites'' * ''

Choucroute garnie ''Choucroute garnie'' ( French for ''dressed sauerkraut'') is an Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut/cabbage is a traditionally German and Easte ...

'' (

sauerkraut Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferme ...

with sausages, salt pork and potatoes) * '' Coq au Riesling'' (the local Alsace variant of

coq au vin ''Coq au vin'' (; , "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such ...

) * ''

Knack Knack or The Knack may refer to: Music and entertainment * The Knack, an American pop-rock band famous for their hit "My Sharona" * The Knack (1960s US band), an American garage rock band active in the 1960s * The Knack (UK band), a British freakb ...

/ Saucisse de Strasbourg'' * '' Kouglof'' (traditional brioche cake with almonds baked in a special bell shaped mould) * '' Presskopf'' * ''Rosbif à l'alsacienne'' (horsemeat) * ''

Spätzle Spätzle (or spaetzle; ) is a type of pasta or dumpling made with eggs, typically serving as a side for meat dishes with gravy. Commonly associated with Swabia, it is also found in the cuisines of southern Germany and Austria, Switzerland, Hung ...

'' * ''Tarte à l'oignon'' * ''

Tarte flambée Flammekueche ( Alsatian; Standard German: ''Flammkuchen''), or tarte flambée ( French), is a speciality of the region of Alsace, German-speaking Moselle, Baden and the Palatinate. It is composed of bread dough rolled out very thinly in the sh ...

'' / ''Flammekueche''

Normandy

* ''Matelote'' (fish stewed in cider) * ''Moules à la crème Normande'' (

mussels Mussel () is the common name used for members of several families of bivalve mollusc Mollusca is the second-largest phylum of invertebrate animals after the Arthropoda, the members of which are known as molluscs or mollusks (). Around 85,0 ...

cooked with

white wine White wine is a wine that is Fermentation in winemaking, fermented without skin contact. The wine color, colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured Juice vesicles, ...

, Normandy cider,

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

and

cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...

) * ''Tarte Normande'' (apple tart) * ''

Teurgoule Teurgoule is a rice pudding that is a speciality of Normandy. Traditionally it was popular at village festivals in Lower Normandy, and today remains a family dish. It consists of rice cooked in milk, sweetened with sugar, and is flavoured with ci ...

'' (a baked rice dessert) * ''

Tripes à la mode de Caen Tripes à la mode de Caen is a traditional dish of the cuisine of Normandy, France. In its original form this dish consisted of all four chambers of a beef cattle's stomach, part of the large intestine (this was outlawed in France in 1996), plu ...

'' (tripe cooked in

cider Cider ( ) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and the Republic of Ireland. The UK has the world's highest per capita consumption, ...

and

calvados Calvados (, , ) is a brandy from Normandy in France, made from apples or pears, or from apples with pears. History In France Apple orchards and brewers are mentioned as far back as the 8th century by Charlemagne. The first known record of Norm ...

) * '' Poulet au cidre et aux carottes de Créances'' (Spicy chicken in cider with carrots)

Sud-Ouest

* '' Axoa'' * ''

Confit de canard Duck confit (french: confit de canard ) is a French dish made with whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal. Each part can have a specific d ...

'' * ''

Foie gras Foie gras (, ; ) is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). Foie gras is a popular and well-known delicacy ...

'' * ''

Garbure ''Garbure'' is a thick French stew traditionally based on cabbage and confit d'oie,ROBUCHON, J., & MONTAGNÉ, P. (2001). Larousse gastronomique. New York, Clarkson Potter. though the modern version is usually made with ham, cheese and stale bread ...

'' * ''Magret de canard'' * ''

Piperade Piperade ( Gascon and French) or piperrada (Basque and Spanish), from ''piper'' (pepper in Gascon and in Basque), is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper.Larous ...

Limousin

* ''Farcidure'' * ''

Flaugnarde Flaugnarde () also known as flagnarde, flognarde or flougnarde, is a baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. Similar to a clafoutis, which is made with black cherries, a flaugnard ...

'' * ''Fondu creusois'' * ''

Pâté aux pommes de terre The ''pâté aux pommes de terre'', , ( Occitan: pastís de treflas) or ''pâté de pommes de terre'' is a speciality of the Limousin and the Allier (Bourbonnais) regions in Central France. It can be served either as a side dish or as the mai ...

'' * ''Tourtous aux rillettes d'oie''

Brittany

* ''

Crêpe A crêpe or crepe ( or , , Quebec French: ) is a very thin type of pancake. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served with a wide variety of fillings such as cheese, ...

s'' (a very thin type of

pancake A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a Starch, starch-based batter (cooking), batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or fryi ...

, often eaten filled with sweet or savory fillings) * ''Far Breton'' (flan with prunes) * ''

Kig ha farz Kig ha farz is a cooked dish consisting of various meats simmered in a broth with a buckwheat flour based pudding. It is eaten traditionally in Brittany, more specifically around Léon in the region situated west from Morlaix to Brest. This dis ...

'' (boiled pork dinner with

buckwheat Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as '' Fago ...

dumplings) * ''

Kouign amann Kouign-amann (; ''kouignoù-amann'') is a sweet Breton cake, made with laminated dough. It is a round multi-layered cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and incorporated sug ...

'' (''

galette Galette (from the Norman word ''gale'', meaning "flat cake") is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette (french: Galette bretonne ; br, Krampouezhenn gw ...

'' made flaky with high proportion of butter) * ''Haricots a la Bretonne'' (Beans, Bretton style) * ''Poulet à la bretonne'' (chicken simmered in apple cider)

Loire Valley/Central France

* ''

Andouillette Andouillette () is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. Andouillettes are generally made from the large intestine and are in diameter. True andouillettes are rarely seen outsi ...

s'' (sausage made with

chitterlings Chitterlings (), sometimes spelled chitlins or chittlins, are the small intestines of domestic animals. They are usually made from pigs' intestines. They may also be filled with a forcemeat to make sausage.''Oxford English Dictionary'', 1st editi ...

) * ''

Rillettes Rillettes (, also , ) is a preservation method similar to confit where meat is seasoned then slow cooked submerged in fat and cooked at an extremely slow rate for several hours (4 to 10 hours). The meat is shredded and packed into sterile contain ...

'' (spreadable paste made from braised meat and rendered fat, similar to pâté) * ''Gratin de blettes'' (spinach beet gratin)

Burgundy

* '' Bœuf bourguignon'' (

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...

stewed in red wine) * ''

Coq au vin ''Coq au vin'' (; , "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such ...

'' (chicken braised in red wine, lardons and mushrooms) * ''

Escargots Snails are considered edible in many areas such as the Mediterranean region, Africa, or Southeast Asia, while in other cultures, snails are seen as a taboo food. In American English, edible land snails are also called escargot, taken from the Fren ...

Bourgogne Burgundy (; french: link=no, Bourgogne ) is a historical territory and former administrative region and province of east-central France. The province was once home to the Dukes of Burgundy from the early 11th until the late 15th century. The c ...

'' (snails baked in their shells with parsley butter) * ''

Gougère A gougère (), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or ...

'' (cheese in ''choux'' pastry) * ''Jambon persillé'' (also known as ''Jambon de Pâques'', a marbled ham with parsley) * '' Oeufs en meurette'' (poached eggs in a red wine and pepper reduction sauce) * ''Pôchouse'' (''pauchouse''; fish stewed in red wine)

Rhône-Alpes

* ''

'' (a kind of

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

with

tripe Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's st ...

) * ''

Fondue Fondue (, , ) is a Swiss melted cheese dish served in a communal pot ( ''caquelon'' or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promote ...

savoyarde'' (fondue made with cheese and white wine into which cubes of bread are dipped) * ''

Gratin dauphinois Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise ...

'' (a traditional regional French dish based on potatoes and crème fraîche) * ''

Quenelle __NOTOC__ A quenelle () is a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed into an egg-like shape, and then cooked. The usual preparation is by poaching. Formerly, quenelles were often us ...

'' (flour, butter, eggs, milk and fish, traditionally

pike Pike, Pikes or The Pike may refer to: Fish * Blue pike or blue walleye, an extinct color morph of the yellow walleye ''Sander vitreus'' * Ctenoluciidae, the "pike characins", some species of which are commonly known as pikes * ''Esox'', genus of ...

, mixed and poached) * ''

Raclette Raclette (, ) is a Swiss dish, also popular in the other Alpine countries, based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette cheese is historically a dish originating from the canton of ...

'' (the cheese is melted and served with potatoes, ham and often dried beef) * '' Soupe à l'oignon'' (onion soup based on meat stock, often served gratinéed with cheese on top) * ''

Tartiflette Tartiflette () is a dish from Savoy in the French Alps and from Aosta Valley. It is made with potatoes, reblochon cheese, lardons and onions. A splash of white wine can be added too. The word ''tartiflette'' is probably derived from the Arpita ...

'' (a Savoyard gratin with potatoes,

Reblochon Reblochon () is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. It has its own AOC designation. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. T ...

cheese, cream and pork) * Gratin de crozets savoyard (A Savoyard dish with square buckwheat pasta "les

crozets de Savoie Crozets de Savoie are small, square-shaped, flat pasta originally made in the Savoie region in southeast France. Crozets were made traditionally at home by housewives using buckwheat or wheat, or sometimes both. This pasta is used mainly to prepar ...

", cheese and ham)

Aveyron/Cantal

* ''

Aligot Aligot ( oc, Aligòt) is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère, Occitanie) region in the southern Massif Central of France. This fondue-like dish from the ...

'' (mashed potatoes blended with young Tomme cheese) * ''

Tripoux Tripoux (or ''Tripous'') is a dish made with small bundles of sheep tripe, usually stuffed with sheep's feet, sweetbreads and various herbs and garden vegetables. There are a number of variations on this dish, but they generally all involve savou ...

'' (tripe 'parcels' in a savoury sauce) * ''Pansette de Gerzat'' (lamb tripe stewed in wine, shallots and blue cheese) * ''Salade Aveyronaise'' (lettuce, tomato, roquefort cheese, walnuts) * ''

Truffade Truffade is a rural dish traditionally associated with Auvergne in France. It is a sort of thick pancake made with thinly sliced potatoes that are slowly cooked in goose fat until tender, then mixed with thin strips of tome fraîche (which is ver ...

'' (potatoes sautéed with garlic and young

Tomme cheese Tomme (), occasionally spelled Tome, is a type of cheese and is a generic name given to a class of cheese produced mainly in the French Alps and in Switzerland.Joel Robuchon et al., ''Larousse Gastronomique'' (New York, New York: Clarkson Pott ...

) * '' Fouace'' (orange blossom water cake) * ''Flaune'' (crust pastry dough filled with a mixture of eggs, sugar and orange blossom water, it looks like cheesecake) * ''Farçous'' (salt and pepper mince made with pork meal, Swiss chard, parsley, eggs and flour) * '' Soupe au fromage'' (soup with onions, garlic, cabbage, vine, stale bread, salt and pepper) * ''Pascade'' (salted pancake)

Toulousain

* ''

Cassoulet Cassoulet (, also , ; ; from Occitan and cognates with Spanish: ''cazoleta'' and Catalan: ''cassolet'') is a rich, slow-cooked stew containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin () and white beans (), ...

'' (made with

bean A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes th ...

s, sausages and preserved duck or goose)

Languedoc-Roussillon

* ''

Bourride Bourride (''bourrido'', in provençal, ''borrida'', in occitan) is a culinary specialty traditional to cuisine of Provence and Languedoc, based on fish, seafood, and vegetables, served with aïoli and olive oil. A variant of bouillabaisse or fish ...

'' (white fish stewed with vegetables and wine, garnished with

aïoli Aioli, allioli or aïoli ( or ; Provençal oc, alhòli or ''aiòli'' ; ca, allioli ; es, alioli ) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean, from Andalusia ...

) * '' Brandade de morue'' (puréed salt cod) * '' Cargolade'' (Catalan style of escargot) * ''Clapassade'' (lamb ragout with olives, honey and

licorice Liquorice (British English) or licorice (American English) ( ; also ) is the common name of ''Glycyrrhiza glabra'', a flowering plant of the bean family Fabaceae, from the root of which a sweet, aromatic flavouring can be extracted. The liq ...

) * ''Encornets farcis'' (

cuttlefish Cuttlefish or cuttles are marine molluscs of the order Sepiida. They belong to the class Cephalopoda which also includes squid, octopuses, and nautiluses. Cuttlefish have a unique internal shell, the cuttlebone, which is used for control of ...

stuffed with sausage meat, herbs) * ''Rouille de seiche'' (

squid True squid are molluscs with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder Decapodiformes, though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting t ...

prepared in a similar way to ''bourride'') * ''

Trinxat Trinxat is a food from the Pyrenees, principally Andorra and the Catalan comarques of Cerdanya and Alt Urgell. It is made with potatoes, cabbage and pork meat, and resembles bubble and squeak. The name, meaning “mashed” or “chopped”, is ...

'' (Catalan cabbage and potatoes)

Provence-Alpes-Côte d'Azur

* ''

Aïoli Aioli, allioli or aïoli ( or ; Provençal oc, alhòli or ''aiòli'' ; ca, allioli ; es, alioli ) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean, from Andalusia ...

'' (sauce made of garlic, olive oil, lemon juice, and egg yolks) * ''

Bouillabaisse Bouillabaisse (; oc, bolhabaissa, bullabessa ) is a traditional Provençal fish stew originating in the port city of Marseille. The French and English form ''bouillabaisse'' comes from the Provençal Occitan word ''bolhabaissa'', a compound t ...

'' (a stew of mixed Mediterranean fish, tomatoes, and herbs) * ''

Calisson Calissons are a traditional French candy consisting of a smooth, pale yellow, homogeneous paste of candied fruit (especially melons and oranges) and ground almonds topped with a thin layer of royal icing. They have a texture similar to that of ...

'' (famous candy from Aix-en-Provence) * ''Chichi'' (French

churro A churro (, ) is a type of fried dough from Spanish and Portuguese cuisine. They are also found in Latin American cuisine and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in the Sou ...

from Marseille) * '' Daube provençale'' (a braised stew of beef, vegetables, garlic, and wine) * '' Fougasse'' (a type of bread, often found with additions such as olives, cheese, or anchovies) * ''

Gateau des rois A king cake, also known as a three kings cake, is a cake associated in many countries with Epiphany (holiday), Epiphany. Its form and ingredients are variable, but in most cases a () such as a figurine, often said to represent the Christ Child ...

'' (''

tortell A king cake, also known as a three kings cake, is a cake associated in many countries with Epiphany. Its form and ingredients are variable, but in most cases a () such as a figurine, often said to represent the Christ Child, is hidden inside. ...

'', provençal variant of the ''

king cake A king cake, also known as a three kings cake, is a cake associated in many countries with Epiphany. Its form and ingredients are variable, but in most cases a () such as a figurine, often said to represent the Christ Child, is hidden inside. ...

'' with glazed fruit) * ''

Gibassier A gibassier (; , , formerly ''gibacier'') is a French pastry from Provence, a galette made with fruited olive oil. It is generally spiced with anise, candied orange peel, and orange flower water, and dusted with baker's sugar. Pompe à l'hu ...

'' (galette made with olive oil and spiced with anise, candied orange peel, and orange flower water, and dusted with baker's sugar) * ''Navette'' (from Marseille) * ''Oreilette'' (beignet eaten during carnival or Christmas) * ''

Pan-bagnat The pan bagnat (pronounced ɑ̃ baˈɲa (pan bagna, and alternatively in French as pain bagnat) is a sandwich that is a specialty of Nice, France. The sandwich is composed of pain de campagne, a whole wheat bread, enclosing the classic salade ...

'' (sandwich with whole wheat bread, salade, hard boiled eggs, tomatoes, tuna or anchovies and olive oil) * ''Panisses'' * ''

Pieds paquets Pieds paquets or pied et paquets (literally, ''feet packet'' or ''feet and packages'' in French) is a local dish and culinary specialty of Marseille and Sisteron but also commonly found in much of Southeastern France. It consists of sheep's feet an ...

'' (lambs’ feet and tripe ‘parcels’ in a savoury sauce) * ''

Pissaladière Pissaladière (, , ; oc, label= Niçard, pissaladiera or ; lij, piscialandrea ) is a dish of flatbread with toppings in the cuisines of Liguria (especially Genoa) and Nice. It is often compared to pizza. The dough is usually a bread dough thic ...

'' (an antecedent of the much more popular

pizza Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions ...

) * '' Pompe à l'huile'' also called '' Fouace'' in Occitan (galette made with olive oil; one of the thirteen desserts of a Provençal Christmas) * ''

Quince cheese Quince cheese (also known as quince paste) is a sweet, thick jelly made of the pulp of the quince fruit. It is a common confection in several countries. Traditionally from Mediterranean. In Iberian Peninsula, it is called ''ate'' or ''dulce d ...

'' (a jelly-like confection made from the

quince The quince (; ''Cydonia oblonga'') is the sole member of the genus ''Cydonia'' in the Malinae subtribe (which also contains apples and pears, among other fruits) of the Rosaceae family (biology), family. It is a deciduous tree that bears hard ...

fruit) * ''

Ratatouille Ratatouille ( , ), oc, ratatolha , is a French Provençal dish of stewed vegetables which originated in Nice, and is sometimes referred to as ''ratatouille niçoise'' (). Recipes and cooking times differ widely, but common ingredients include ...

'' (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic) * ''

Salade Niçoise ''Salade niçoise'' (), ''salada nissarda'' in the Niçard dialect of the Occitan language, ''insalata nizzarda'' in Italian, is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçois ...

'' (various ingredients, but always with black olives and tuna) * ''

Socca Farinata (), socca (), torta di ceci (), or cecina () is a type of thin, unleavened pancake or crêpe made from chickpea flour. It originated in Italy and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia and Elba isla ...

'' (unleavened crepe made from chickpea flour, common along the

Ligurian Sea The Ligurian Sea ( it, Mar Ligure; french: Mer Ligurienne; lij, Mâ Ligure) is an arm of the Mediterranean Sea. It lies between the Italian Riviera (Liguria) and the island of Corsica. The sea is thought to have been named after the ancient L ...

coast both in France and Italy). * '' Soupe au pistou'' (bean soup served with a pistou (cognate with Italian

pesto Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), al ...

) of fine-chopped basil, garlic and Parmesan) * ''

Tapenade Tapenade (; oc, tapenada ) is a Provençal name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and anchovies. Its name comes from the Provençal word for capers, ''tapenas'' (). It is a ...

'' (puree or finely chopped olives, capers, anchovies and olive oil) * ''

Tarte tropézienne Tarte tropézienne, also known as "La Tarte de Saint-Tropez", is a dessert pastry consisting of a halved brioche filled with lemon and vanilla pastry cream and topped with pearl sugar.

'' (famous tarte from Saint-Tropez)

PICARDIE

* ''Tarte à l'Badrée'' (Milk and cream cake)

French cuisine ingredients

French regional cuisines use locally grown vegetables, such as: *

Aubergine Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mos ...

s *

Carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...

s *

Courgette The zucchini (; plural: zucchini or zucchinis), courgette (; plural: courgettes) or baby marrow (''Cucurbita pepo'') is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are stil ...

s * Haricot verts (a type of

French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...

green bean) *

Leeks The leek is a vegetable, a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus ''Alli ...

Mushroom A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the name "mushroom" is t ...

oyster mushroom ''Pleurotus'' is a genus of gilled mushrooms which includes one of the most widely eaten mushrooms, '' P. ostreatus''. Species of ''Pleurotus'' may be called oyster, abalone, or tree mushrooms, and are some of the most commonly cultivated edib ...

s, cèpes (

porcini ''Boletus edulis'' (English: cep, penny bun, porcino or porcini) is a basidiomycete fungus, and the type species of the genus ''Boletus''. Widely distributed in the Northern Hemisphere across Europe, Asia, and North America, it does not occ ...

) *

Potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

es *

Shallots The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with ''Allium cepa'' (the common onion) in 2010, as the d ...

Truffle A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus ''Tuber''. In addition to ''Tuber'', many other genera of fungi are classified as truffles including ''Geopora'', ''Peziz ...

Turnip The turnip or white turnip (''Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word ''turnip'' is a compound of ''turn'' as in turned/rounded on a lathe and ' ...

s Common fruits include: *

Apple An apple is an edible fruit produced by an apple tree (''Malus domestica''). Apple fruit tree, trees are agriculture, cultivated worldwide and are the most widely grown species in the genus ''Malus''. The tree originated in Central Asia, wh ...

s *

Apricot An apricot (, ) is a fruit, or the tree that bears the fruit, of several species in the genus ''Prunus''. Usually, an apricot is from the species '' P. armeniaca'', but the fruits of the other species in ''Prunus'' sect. ''Armeniaca'' are also ...

s *

Blackberry The blackberry is an edible fruit produced by many species in the genus ''Rubus'' in the family Rosaceae, hybrids among these species within the subgenus ''Rubus'', and hybrids between the subgenera ''Rubus'' and ''Idaeobatus''. The taxonomy of ...

Blackcurrant The blackcurrant (''Ribes nigrum''), also known as black currant or cassis, is a deciduous shrub in the family Grossulariaceae grown for its edible berries. It is native to temperate parts of central and northern Europe and northern Asia, whe ...

Cherry A cherry is the fruit of many plants of the genus ''Prunus'', and is a fleshy drupe (stone fruit). Commercial cherries are obtained from cultivars of several species, such as the sweet ''Prunus avium'' and the sour ''Prunus cerasus''. The nam ...

Grape A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years ago, ...

Oranges An orange is a fruit of various citrus species in the family Rutaceae (see list of plants known as orange); it primarily refers to ''Citrus'' × ''sinensis'', which is also called sweet orange, to distinguish it from the related ''Citrus × ...

Peach The peach (''Prunus persica'') is a deciduous tree first domesticated and cultivated in Zhejiang province of Eastern China. It bears edible juicy fruits with various characteristics, most called peaches and others (the glossy-skinned, non-fu ...

es *

Pear Pears are fruits produced and consumed around the world, growing on a tree and harvested in the Northern Hemisphere in late summer into October. The pear tree and shrub are a species of genus ''Pyrus'' , in the family Rosaceae, bearing the p ...

s *

Plum A plum is a fruit of some species in ''Prunus'' subg. ''Prunus'.'' Dried plums are called prunes. History Plums may have been one of the first fruits domesticated by humans. Three of the most abundantly cultivated species are not found i ...

s *

Raspberry The raspberry is the edible fruit of a multitude of plant species in the genus ''Rubus'' of the rose family, most of which are in the subgenus '' Idaeobatus''. The name also applies to these plants themselves. Raspberries are perennial with w ...

Redcurrant The redcurrant or red currant (''Ribes rubrum'') is a member of the genus ''Ribes'' in the gooseberry family. It is native to western Europe. The species is widely cultivated and has escaped into the wild in many regions. Description ''Ribes r ...

Strawberry The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown hybrid species of the genus '' Fragaria'', collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely ap ...

Tangerine The tangerine is a type of citrus fruit that is orange in color. Its scientific name varies. It has been treated as a separate species under the name ''Citrus tangerina'' or ''Citrus'' × ''tangerina'', or treated as a variety of ''Citrus retic ...

s *

Tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es Meats consumed include: *

Beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...

Chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult m ...

Duck Duck is the common name for numerous species of waterfowl in the family Anatidae. Ducks are generally smaller and shorter-necked than swans and geese, which are members of the same family. Divided among several subfamilies, they are a form t ...

Goose A goose ( : geese) is a bird of any of several waterfowl species in the family Anatidae. This group comprises the genera ''Anser'' (the grey geese and white geese) and '' Branta'' (the black geese). Some other birds, mostly related to the ...

Horse The horse (''Equus ferus caballus'') is a domesticated, one-toed, hoofed mammal. It belongs to the taxonomic family Equidae and is one of two extant subspecies of ''Equus ferus''. The horse has evolved over the past 45 to 55 million y ...

Mutton Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...

and

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

Pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

Quail Quail is a collective name for several genera of mid-sized birds generally placed in the order Galliformes. The collective noun for a group of quail is a flock, covey, or bevy. Old World quail are placed in the family Phasianidae, and New Wor ...

Rabbit Rabbits, also known as bunnies or bunny rabbits, are small mammals in the family Leporidae (which also contains the hares) of the order Lagomorpha (which also contains the pikas). ''Oryctolagus cuniculus'' includes the European rabbit speci ...

Squab In culinary terminology, squab is an immature domestic pigeon, typically under four weeks old, or its meat. The meat is widely described as tastes like chicken, tasting like dark chicken. The term is probably of Scandinavian origin; the Swedish w ...

Turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with ...

Veal Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...

Eggs are fine quality and often eaten as: * Hard-boiled with

mayonnaise Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar ...

Omelette In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, ve ...

Scrambled Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients. Preparation Only eggs are necessary to make scrambled ...

plain or ''

'' preparation

Fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of li ...

and

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...

commonly consumed include: *

Calamari Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes.''Oxford English Dictionary'', 3rd edition, 2002''s.v.''/ref> There are many ways to prepare and cook squid. Fried squid is common in the Me ...

Cod Cod is the common name for the demersal fish genus '' Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gadus'' is commonly not call ...

Escargot Snails are considered edible in many areas such as the Mediterranean region, Africa, or Southeast Asia, while in other cultures, snails are seen as a taboo food. In American English, edible land snails are also called escargot, taken from the Fren ...

(snails) *

Frog legs Frog legs ( French: ''Cuisses de grenouille'') are one of the better-known delicacies of French cuisine, where it has been considered as a national delicacy. The legs of edible frogs are also consumed in other parts of the world, including Vi ...

Herring Herring are forage fish, mostly belonging to the family of Clupeidae. Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, i ...

Mussels Mussel () is the common name used for members of several families of bivalve mollusc Mollusca is the second-largest phylum of invertebrate animals after the Arthropoda, the members of which are known as molluscs or mollusks (). Around 85,0 ...

Oysters Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not al ...

Salmon Salmon () is the common name for several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the family (biology), family Salmonidae, which are native to tributary, tributaries of the ...

Sardine "Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the Ital ...

s, canned and fresh *

Shrimp Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are refer ...

Trout Trout are species of freshwater fish belonging to the genera '' Oncorhynchus'', ''Salmo'' and ''Salvelinus'', all of the subfamily Salmoninae of the family Salmonidae. The word ''trout'' is also used as part of the name of some non-salmoni ...

Tuna A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: ...

, canned and fresh

Herbs In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...

and

seasonings Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". Ho ...

vary by region and include: *

Fennel Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized ...

Fleur de sel ''Fleur de sel'' ("flower of salt" in French; ) or ''flor de sal'' (also "flower of salt" in Portuguese, Spanish and Catalan) is a salt that forms as a thin, delicate crust on the surface of seawater as it evaporates. ''Fleur de sel'' has been c ...

Herbes de Provence (; oc, label= Provençal, èrbas de Provença) is a mixture of dried herbs considered typical of the Provence region of southeastern France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970s. T ...

Lavender ''Lavandula'' (common name lavender) is a genus of 47 known species of flowering plants in the mint family, Lamiaceae. It is native to the Old World and is found in Cape Verde and the Canary Islands, and from Europe across to northern and easte ...

Marjoram Marjoram (; ''Origanum majorana'') is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted mar ...

Rosemary ''Salvia rosmarinus'' (), commonly known as rosemary, is a shrub with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native plant, native to the Mediterranean Region, Mediterranean region. Until 2017, it was kn ...

Sage Sage or SAGE may refer to: Plants * ''Salvia officinalis'', common sage, a small evergreen subshrub used as a culinary herb ** Lamiaceae, a family of flowering plants commonly known as the mint or deadnettle or sage family ** ''Salvia'', a large ...

Tarragon Tarragon (''Artemisia dracunculus''), also known as estragon, is a species of perennial herb in the family Asteraceae. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes. ...

Thyme Thyme () is the herb (dried aerial parts) of some members of the genus ''Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus ''Origanum'', with both plants being mostly indigenou ...

Fresh fruit and vegetables, as well as fish and meat, can be purchased either from

supermarket A supermarket is a self-service Retail#Types of outlets, shop offering a wide variety of food, Drink, beverages and Household goods, household products, organized into sections. This kind of store is larger and has a wider selection than earli ...

s or specialty shops. Street markets are held on certain days in most localities; some towns have a more permanent covered market enclosing food shops, especially meat and fish retailers. These have better shelter than the periodic street markets.

Notes

References

*Newman, Bryan. Behind the French Menu
French cuisine explained
2013 *Steele, Ross. The French Way. 2nd edition. New York: McGraw-Hill, 2006. {{DEFAULTSORT:French Dishes, List Of * Dishes hu:A francia gasztronómia zh:法国烹饪

Common dishes found on a national level

Common bread

Common desserts and pastries

Ardennes

Lorraine

Alsace

Normandy

Sud-Ouest

Limousin

Brittany

Loire Valley/Central France

Burgundy

Rhône-Alpes

Aveyron/Cantal

Toulousain

Languedoc-Roussillon

Provence-Alpes-Côte d'Azur

PICARDIE

French cuisine ingredients

See also

Notes

References