Food lovers and explorers all over the world recognize French food for its flavor and artfulness.
Traditional French foods depend on plain blends of rich, standard flavors that meet up to make extraordinary, universally eminent dishes.
People exceptionally respect French cooking worldwide. Thus, leading to UNESCO adding it to its rundown of immaterial cultural legacy.
However, this article discusses the top 10 Traditional French foods you can try by yourself at home.
For some individuals, their first experience with French cuisine comes looking like wine and cheddar. However, there’s an entire universe of French foods past the cheeseboard.
To assist you with bringing the marvel of French cooking into your kitchen, here’s our rundown of the best 10 Traditional French foods you should attempt at home.
Table of Contents
- 1. Coq Au Vin
- 2. Boeuf Bourguignon
- 3. Confit de Canard
- 4. Cassoulet
- 5. Soupe à l’oignon
- 6. Flamiche
- 7. Jambon-Beurre
- 8. Gougeres
- 9. Chocolate soufflé
- 10. Ratatouille
1. Coq Au Vin
Julia Child made this classic food famous because it was one of her trademark dishes. The dish goes along with chicken braised with wine, spicy pork, onions, mushrooms, garlic, or bacon.
Also, it could go with a bit of a drop of brandy. Though the name deciphers as ‘chicken in wine,’ braising is perfect for more complex birds.
Moreover, the wine is generally Burgundy, even though territorial varieties of the dish across France use local wines.
2. Boeuf Bourguignon
Boeuf bourguignon is a meat stew braised in red wine, regularly red Burgundy, and meat stock. However, onions, a bouquet of Garn carrots, and garlic will enhance the dish.
It is a dish comprising a piece of braised hamburger with a similar topping, so you can call it pièce de bœuf à la bourguignonne.
It is a unique and traditional French food whose name most likely alludes to the utilization of wine. However, Boeuf bourguignon is not a provincial formula from Burgundy.
People promoted this meal by referring it to as a traditional dish. However, this dish got into the record during the nineteenth century.
As old as it is, it doesn’t give off an impression of being exceptionally old.
The dish has gotten a norm of French cooking, quite in Parisian bistrots. Nonetheless, people only started considering it as a Burgundian skill in the 20th century.
Even Julia Child called the dish the most unquestionably delectable meat dish man prepared.
3. Confit de Canard
Confit de canard is a fantastic French food made with duck confit, but some French chefs use pork or goose. It is a famous French food.
The meat is extraordinarily cooked using old sustaining and moderate cooking measures. The French chef should soak the meat in salt, garlic, onion, and thyme for around a day and a half.
Afterward, slowly cook it in its fat at a low temperature. However, this is a better option in contrast to fricasseeing.
It is common for a French chef to present it with confit-cooked potatoes and garlic as a side dish.
Currently, this dish is well known all over France, even though you’ll track down the best varieties in the Gascony locale.
Cassoulet is a rich, moderately cooked goulash containing meat, white beans, and pork skin, starting in southern France.
They named this dish after the casserole, its conventional cooking vessel, pottery pot with inclining sides, and a profound, round.
So, when you serve the cassoulet, the duck meat will tumble off the bones, then you can divide four legs among six individuals in the event if there’s a need.
Lastly, you can enjoy it in your bowls, either with your hands, fork, or spoon. When you see garlic cloves, spread them in your sauce and beans before eating them.
5. Soupe à l’oignon
This dish is a typical soup made with meat stock and onions; the chef can serve this dish with softened cheese at the top and French bread garnishes.
Tracing back to Roman occasions, this was generally a worker dish, though the current rendition dates from the eighteenth century.
The soup’s unique flavor is from the caramelization of the onions, which has some liquor during the slow cooking.
If you want to prepare a French soup, you should attempt Marseille’s conventional soupe de Poisson à la rouille.
Flamiche signifies ‘cake’ in Flemish, and this dish begins from northern France, close to the boundary with Belgium.
It is a puff-baked good outside layer; it has many cheddar and vegetables and takes after a quiche.
However, the customary filling is leeks and cream, though other varieties exist. Additionally, there’s a type of flamiche that looks like pizza, and it is without the toppings of the pie.
For a southern French bend, attempt the dainty hard pissaladière, anchovies, onions, and olive oil.
Jambon-beurre is a delightful French sandwich, commonly from Paris. Its readiness is plain and quick but needs great quality fixings.
This sandwich comprises a loaf, or a significant portion of a roll, split in two, onto which you can spread margarine. Afterward, it would help if you covered it with cuts of cooked ham.
Also, you can add pickles to the sandwich once in a while to add a bit acidic note to offset the greasy components of the ham and butter.
Gougères are little puffs produced using choux baked goods blended with ground cheddar. However, you can heat them until they are empty and puffed, golden and crisp, and fresh.
Gougères are a significant nibble either before dinner. Try to serve them warm, as the expansion of cheddar implies gougères are less agreeable when they’ve completely cooled.
9. Chocolate soufflé
The word soufflé is from the French word ‘to blow,’ which is a breezy, light treat. The dish traces back to the mid-eighteenth century and these days is a staple on dessert menus worldwide.
However, the fresh chocolatey skin allows the smooth chocolate to overflow out for a rich astonishment. However, it doesn’t need to be sweet.
French cheese soufflés are similarly delectable if you’re searching for something somewhat saltier.
Ratatouille is one of France’s most notorious dishes. The dish sees vegetables shallow-seared, then you can layer it in a goulash dish before being heated in a broiler.
French gourmet specialists have been discussing whether the vegetables need cooking in advance for quite a long time, yet anyway you set it up, the outcomes are as yet extraordinary.
However, this conventional laborer dish can be a side dish or an introductory course. It tastes lovely with red wine and dried-up bread.
A comparable Basque dish is a pipérade, which ordinarily adds ham and, in some cases, eggs to the stewed vegetable blend.