Traditional dish

Midi-Pyrénées Aligot A stretching ribbon of gold, Aubrac aligot is a dance between potato and tomme fraîche, an ancestral… Aquitaine Axoa de veau ‘Axoa is veal cut with a Basque knife, simmered in the aromas of the terroir: a dish at once noble and… Corsica Aziminu Born of the rockfish no market wanted, Aziminu simmers in Corsican ports as an island bouillabaisse… Alsace Baeckeoffe On Sunday mornings, the housewives of Alsace would leave their terrine at the baker's oven, sealed with… Martinique Balaou frit A small silvery fish from Martinican waters, the balaou goes from a lemon brine to a sizzling pan to… TSG Rhône-Alpes Berthoud A porcelain dish, melted Abondance cheese, a dash of white Savoie wine — Berthoud was born on the corner… Picardy Bisteux A farmhouse pie from the Ponthieu where the potato took the place of brown bread — golden crust, melted… Burgundy Bœuf bourguignon A beef stew of the kind simmered in many a French countryside, which Bourgogne eventually made its own… Alsace Bouchée à la reine Born at the court of Versailles in the hands of an Alsatian pastry chef, bouchée à la reine has spanned… Provence-Alpes-Côte d'Azur Bouillabaisse When it boils, turn it down: Marseille bouillabaisse, soup of kings and king of soups. Saint Pierre and Miquelon Boulette de morue An acras in the style of the archipelago: Saint-Pierre-et-Miquelon cod and potato, shaped into balls and… Languedoc-Roussillon Brandade de Nîmes A royal emulsion of desalted salt cod and virgin olive oil — brandade de Nîmes is the Occitan art of… Picardy Caghuse A pork rouelle smothered in onions, simmered for hours in a blend of vinegar and broth — the… Nord-Pas-de-Calais Carbonnade flamande A winter symphony where brown beer embraces tender meat, and pain d'épices whispers its caramelised… Alsace Carpe frite du Sundgau In the Sundgau, in southern Alsace, carp is cut into steaks, rolled in semolina and plunged into boiling… Languedoc-Roussillon Cassoulet de Castelnaudary Cassoulet de Castelnaudary: the most generous and tradition-steeped dish in all of France. Burgundy Coq au vin An old rooster, too tough for the spit, gently tamed over a low heat in a good red wine from Bourgogne… Île-de-France Croque-monsieur Golden sandwich bread, ham, and a layer of cheese that crunches beneath the fork: for over a century… Alsace Dampfnudle “Sie rufe schun” — “they are calling already”, as they used to say in Alsatian in the kitchens of the… Burgundy Escargots de Bourgogne Nestled in their shells with garlic-and-parsley butter, escargots de Bourgogne are the most iconic… Poitou-Charentes Farci poitevin “Farci poitevin embodies peasant wisdom: transforming surplus from the kitchen garden into a family… Limousin Farcidure A ball of grated potato, poached in simmering broth until it rises to the surface on its own — and which… Martinique Féroce d'avocat Crushed avocado, shredded salt cod, a hint of cassava flour, and the fiery heat of chilli — the… Picardy Ficelle picarde A thin rolled crêpe, a dream of ham and mushrooms, blanketed in crème fraîche and melted cheese… Picardy Flamiche aux poireaux A golden, rustic and generous tart, giving off the aroma of butter and melted leeks — peasant Picardie… Alsace Flammekueche A thin bread dough base, crème fraîche, onions, lardons — and fire licking the dough in a wood-fired… Rhône-Alpes Fondue savoyarde A caquelon of melted cheese, bread and a gentle heat — the fondue known as "savoyarde" was born in the… Brittany Galette complète "Admittedly, the galette complète — the classic ham, egg and cheese — today seems endowed with all the… Midi-Pyrénées Garbure bigourdane A pot simmering for hours on end, a cabbage, haricots tarbais and a ham heel: garbure bigourdane is the… Burgundy Gougère ‘Every self-respecting meal begins with a batch of gougères’ — the little cheese choux bun that has… Rhône-Alpes Gratin dauphinois Sliced potatoes, cream, nothing else — a dish born of a riot in Grenoble and recorded in writing for the… Île-de-France Hachis parmentier A layer of meat, a layer of mash, a golden oven-baked crust — the most familiar of leftover dishes bears… Brittany Kig ha farz Kig is meat. Farz is far. Without far, there is no Kig Ha Farz. Aquitaine Lamproie à la bordelaise A fish without scales or jaws, bled alive, simmered in its own blood mixed with red wine — lamproie à la… Languedoc-Roussillon Macaronade sétoise In Sète, there is no family Sunday or major celebration without a "maca" — red-wine tomato sauce… Limousin Millassou A galette of grated potatoes, browned in the pan — the comfort of large Sunday evening gatherings in… Limousin Mique On days when the village oven remained cold, bread dough went into the potée cauldron — and from this… Poitou-Charentes Mouclade charentaise Along the La Rochelle coast, bouchot mussels are bathed in a saffron-tinted curry sauce — an Indies… Provence-Alpes-Côte d'Azur Pan bagnat A fishermen's snack turned into a defended appellation: salade niçoise slipped between two slices of a… Centre-Val de Loire Pâté de Pâques berrichon A puff pastry crust, a generous pork and veal filling, hard-boiled eggs nestled at its heart: the pâté… Languedoc-Roussillon Petits pâtés de Pézenas A small spool of golden, sweet-and-savoury pastry that travelled across the Indies, England, and two… Champagne-Ardenne Pied de cochon à la Sainte-Menehould Breadcrumbed and grilled until the bone itself yields to the bite, the pig's trotters of… Provence-Alpes-Côte d'Azur Pieds et paquets A hearty, rustic dish born in the faubourgs of Marseille, where sheep's trotters and tripe parcels… Aquitaine Piperade basquaise ‘Piperade is the heart of the Pays Basque served on a plate: the colours of the flag, the taste of our… Burgundy Pôchouse On the banks of the Saône and the Doubs, fishermen called "pôchoux" those who poached their day's catch… Nord-Pas-de-Calais Potjevleesch “A symphony set in golden jelly: three meats dancing together, flavoured with genièvre de Flandre.” Aquitaine Poulet basquaise Into the same cocotte as the piperade, chicken made its entrance: the red of tomatoes, the green of… Auvergne Pounti A terrine of Swiss chard and pork studded with melt-in-the-mouth prunes — Pounti is the farmhouse dish… Corsica Pulenda As long as we have chestnuts, we shall have bread », Pascal Paoli is said to have declared in 1758… Rhône-Alpes Quenelles de Lyon Born of the abundant pike in the Saône and the genius of an 1830s pastry chef, baked au gratin beneath a… Lorraine Quiche lorraine Born of peasant craft, immortalised on dining tables the world over, quiche lorraine is proof that a… Provence-Alpes-Côte d'Azur Ratatouille In the gardens of the comté de Nice, the whole of summer fits into a single casserole: aubergines… Alsace Roïgabrageldi Layers of potatoes, bacon and onions simmering for hours in a cast-iron pot — the main course of the… Alsace Rossbif alsacien On the blackboards of winstubs, “rossbif” has never been roast beef: in Alsatian, “Ross” means horse… Réunion Rougail A Tamil word that arrived with indentured labourers, a preserved green fruit that became the sauce… Languedoc-Roussillon Rouille de seiche sétoise In Sète, as soon as the fish auction has delivered the day's cuttlefish, a pot begins to simmer: tomato… Auvergne Roupettes de Charroux Small and plump, roupettes de Charroux are one of the best-kept — and most unusual — secrets of… Provence-Alpes-Côte d'Azur Salade niçoise Fully ripe tomatoes, anchovies, black olives from Nice: a salad of raw vegetables that the Niçois refuse… Midi-Pyrénées Sanquette A small brown patty sizzled in the pan, born of still-warm poultry blood — Sanquette quietly tells of… Provence-Alpes-Côte d'Azur Socca niçoise A chickpea flatbread cooked over embers, a Niçois tradition on Cours Saleya for two centuries. Île-de-France Soupe à l'oignon Breakfast for night workers, a hangover cure for night owls: the "gratinée des Halles" fed the… Provence-Alpes-Côte d'Azur Soupe au pistou A Provençal summer soup where kitchen-garden vegetables simmer gently until a spoonful of pounded pistou… Rhône-Alpes Tablier de sapeur A breaded and fried slice of gras-double, named after the leather apron of an Empire marshal fond of… Label Rouge Rhône-Alpes Tartiflette A Savoyard potato gratin smothered in melted Reblochon — the star of the après-ski table, born barely… Centre-Val de Loire Tête de viau du Berry In Berry, veal is not called ‘veau’ but ‘viau’ — and since 2006, an entire brotherhood has ensured that… Martinique Ti-nain morue Beneath the thick skin of the green banana and within the fibres of the salted fish, the island's… Saint Pierre and Miquelon Tiaude A cod stew that wastes nothing — cheeks, tongue, head, and fillets — and is far more likely to be found… Languedoc-Roussillon Tielle de Sète Golden pastry, a spicy octopus filling and the sea in every bite — the tielle is the Mediterranean soul… Lorraine Tofailles / Tofôlles On the other side of the Vosges ridges, the same peasant tradition as in Alsace: layers of potatoes and… Alsace Tourte des Hautes Vosges Beneath a golden crust, the Vosges mountains in a single bite: melting potatoes, oozing Munster and… Normandy Tripes à la mode de Caen "Legend has it that a monk from the Abbaye aux Hommes, founded by William the Conqueror, one day… Auvergne Tripes des Combrailles A piece of Auvergne gracing your table. Auvergne Tripoux de Maurs A neat parcel of veal paunch rolled crosswise, simmered for hours in its tomato sauce — Tripoux de Maurs… Auvergne Truffade In the high-altitude burons of the Monts du Cantal, potatoes and tome fraîche were already bound… Nord-Pas-de-Calais Welsh A golden, stringy hymn, where English Cheddar meets local beer, crowned with an egg gazing into infinity. Aquitaine Zikiro A sheep skewered vertically, planted in the embers of an oak fire — the Basque méchoui that brings an…