15 typical French dishes you must try

French cuisine is renowned the world over for its sophistication, diversity and love of quality products. Personally, I love typical French dishes. This fine cuisine is often considered one of the world’s most refined and influential cuisines. Here’s a list of 15 typical French dishes you absolutely must try on your visit to France.

1) Boeuf bourguignon

boeuf bourguignon, originated in the Burgundy region of France. In this dish, beef cubes are slowly simmered in red wine with carrots, onions, mushrooms and herbs.

To prepare a delicious boeuf bourguignon, it’s essential to select quality meat, such as braised beef. The meat is cut into large cubes, then marinated for several hours in red wine before being simmered with the vegetables.

Boeuf bourguignon is a convivial dish, generally enjoyed with family and friends. It is often served with sautéed potatoes or fresh pasta.

For a vegan version of boeuf bourguignon, replace the meat with soy protein marinated in a beef-flavored broth, smoked oil and spices.

2) Le Coq au vin

Coq au vin, another traditional French dish, has strong similarities with boeuf bourguignon. In this preparation, the rooster is simmered in red wine with onions, bacon, mushrooms and herbs. As with boeuf bourguignon, the choice of meat plays a crucial role in the success of this dish. Because rooster meat is firmer than beef, it needs to be cooked long enough to obtain a tender, juicy texture.

Accompanied by sautéed potatoes or mashed potatoes, coq au vin is a generous meal, ideal for winter evenings.

For a vegan version of coq au vin, replace the beef with soy protein marinated in a chicken-flavored broth, topped with smoked oil and tangy spices.

3) La Ratatouille

Ratatouille, a traditional French dish, features a harmonious combination of summer vegetables such as tomatoes, eggplants, zucchinis, peppers and onions. These vegetables are cut into large chunks, then gently simmered with olive oil, garlic and Provencal herbs until tender and full of flavor.

Usually accompanied by grilled meats or grilled fish, ratatouille can also be transformed into a main course by adding white beans or lentils, for an extra dose of protein.

4) La Blanquette de veau

Blanquette de veau is prepared by simmering pieces of veal in a creamy broth with vegetables such as carrots, onions and mushrooms. To start, meat is boiled in salted water, then simmered in a rich, creamy broth with vegetables and herbs until tender and juicy.

Blanquette de veau is usually served with rice or potatoes, and can be accompanied by a glass of dry white wine. This delicious, comforting dish is ideal for winter evenings.

For a vegan version of blanquette de veau, you can replace the meat with soy protein. Vegetable broth, smoked oil and strong spices are used to enhance the flavors. To obtain a creamy texture, replace the cream with cornflour and thicken. It’s important to press the soy protein well to remove excess moisture.

5) Le Cassoulet

Among the culinary delights is cassoulet, a traditional dish from the South-West region of France. This is a stew where white beans, pork, sausages and duck confit come together. Beans are simmered with meats and sausages to create a rich, flavorful dish.

Preparing cassoulet takes several hours of effort, but the end result is well worth it. It is usually served with fresh bread and a glass of full-bodied red wine.

Vegan cassoulet: Opt for vegan sausages and lardons, available from your local supermarket.

6) Les Escargots (snails)

Snails are a traditional dish appreciated in many cultures, particularly in France. Snails are land mollusks that are prepared and cooked in a variety of ways.

The classic recipe for escargots à la française involves carefully cleaning the snails, then cooking them in their shells with a garlic-herb butter. The snails are then served hot, often with bread for dipping in the fragrant butter.

In some regions, snails can also be prepared by removing them from their shells and cooking them in a sauce based on white wine, garlic, parsley and other spices. They can be served as a starter or main course, with side dishes such as mushrooms or vegetables.

Snails are a delicate and refined delicacy, much appreciated by gourmets.

7) La Quiche Lorraine

Quiche Lorraine, a culinary specialty from the Lorraine region of eastern France, is a savory tart made with shortcrust pastry, lardons, crème fraîche and eggs.

To concoct a quiche Lorraine, it’s essential to select quality ingredients, such as smoked bacon and heavy cream. The shortcrust pastry must be generously buttered and baked until white before being filled with the other ingredients.

Quiche Lorraine is often served as a starter or main course, accompanied by a green salad. It can also be enjoyed cold, making it a convenient takeaway for a picnic or office lunch.

For a vegan version of Lorraine quiche, substitute eggs with silken tofu and Himalayan black salt, known as kala namak.

8) La Soupe à l’oignon

Onion soup is prepared as a hot starter. It’s made with caramelized onions, beef broth, red wine and toasted bread topped with grated cheese.

To make onion soup, it’s essential to caramelize the onions in a mixture of butter and olive oil before adding the stock and red wine. The toasted bread is then placed on top of the soup, topped with grated cheese, then grated in the oven.

Onion soup is a warm and comforting dish, ideal for winter evenings. It can be served as a starter or even as a main course, accompanied by a green salad.

9) La Salade Niçoise

Salade Niçoise, a traditional Niçoise dish from Nice in the south of France, features fresh vegetables such as tomatoes, cucumbers, peppers and onions, as well as tuna, hard-boiled eggs and steamed potatoes. Once prepared, the salad is deliciously dressed with olive oil, balsamic vinegar and fresh herbs such as basil and parsley.

To prepare an authentic Niçoise salad, it’s essential to use fresh, high-quality ingredients. The vegetables should be cut into generous chunks and arranged harmoniously on a bed of lettuce or other greens. Tuna, meanwhile, must be fresh or of superior quality if canned, and hard-boiled eggs must be cooked to perfection.

Salade Niçoise is a light, healthy dish, perfect for summer lunches or outdoor meals. It can be served as a main course or as an accompaniment to other dishes.

10) Le Tartare de boeuf

Beef tartare, a traditional French dish, famous for its finely chopped raw beef seasoned with oils, spices and aromatics. It is commonly served with crispy French fries and a green salad.

To concoct a succulent beef tartare, it’s essential to choose quality meat, such as beef tenderloin. The meat is cut into small cubes and finely chopped with a sharp knife. It is then sublimated by a mixture of olive oil, lemon juice, mustard, capers, onions, salt and pepper.

This delicate and tasty preparation is a real treat for the taste buds. Beef tartare is often enjoyed as a starter or main course.

11) Les cuisses de Grenouille

Frogs’ legs, a staple of French cuisine, are reputed to be a true culinary marvel. Frogs’ legs are usually coated in breadcrumbs and fried in a mixture of butter, garlic and herbs, creating a dish that’s both tasty and crispy.

When preparing frog legs, it’s essential to acquire fresh, quality frogs from a reliable supplier. Les cuisses doivent être nettoyées et apprêtées avant d’être enrobées de chapelure puis frites.

This delicacy is usually served as an aperitif or starter, accompanied by a tartar or garlic sauce. Frogs’ legs offer a unique and tasty culinary experience, particularly popular with lovers of seafood and exotic dishes.

12) La Quenelle

The quenelle, a culinary specialty from the Lyon region of France, is a choux pastry dumpling generously filled with fish, white meat or vegetables. Once shaped, the quenelle is poached in boiling water before being served with a sauce, such as the famous Nantua sauce, made with cream and lobster.

To enjoy a traditional quenelle, it’s essential to select fresh, high-quality ingredients. Choux pastry must be carefully prepared to ensure a light, airy texture. The stuffing, meanwhile, must be perfectly seasoned and carefully made.

The quenelle is a succulent, hearty dish that is generally eaten as a main course. Serve with a green salad or seasonal vegetables. Lovers of French gastronomy and gourmets alike will be delighted to discover this regional culinary specialty.

13) Le Gratin dauphinois

Gratin dauphinois, a French culinary specialty from the Dauphiné region, consists of sliced potatoes cooked in a creamy milk sauce.

To make a tasty gratin dauphinois, you need to select quality potatoes, ideally firm-fleshed varieties. The potatoes are thinly sliced and placed in an ovenproof dish. The creamy sauce, made from cream and milk, is then poured over the top. The whole thing is then cooked slowly in the oven until the potatoes are tender and gratinated to perfection.

Gratin dauphinois is generally served with roast meats or fish dishes. It’s a delectable, comforting dish that will delight even the most discerning palates.

14) Le Confit de canard

Confit de canard, a traditional French dish, features duck legs confit in duck fat. First marinated in a mixture of salt, garlic and herbs, the legs are then slowly cooked in fat until they reach optimum tenderness and juiciness.

Usually accompanied by sautéed potatoes and a green salad, confit de canard is a hearty, exquisite dish that appeals to meat lovers and fans of traditional French cuisine alike.

Although duck confit can be prepared at home, it’s essential to select quality duck legs and premium duck fat for perfect results.

15) Les Huitres

Oysters, a traditional French delicacy, are often served as an aperitif or starter. They are usually served raw, with lemon juice, mignonette sauce or vinaigrette.

When preparing oysters, it’s important to carefully select fresh, quality oysters from a reputable supplier. Then, using an oyster knife, they are opened and placed on a bed of ice or seaweed.

Oysters are a delectable, refined delicacy that will win over the palates of seafood lovers and exquisite gourmets alike. A glass of dry white wine or champagne is the perfect accompaniment.