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French Food Guide

Visit the Boulangerie

Visit the Boulangerie
Get fresh baked breads and pastries from the Boulangerie down the street.  You’ll find these French bakeries open early every morning on almost every street corner in every city in France.

1) Fresh Baguettes

Over 10 billion baguettes made from basic lean dough are consumed each year.  Enjoyable on its’ own but why not try it topped with a traditional French cheese like a gruyère or brie.

2) Croissants

These buttery flaky pastries are named for their crescent shape.  Made from dough layered with butter, the croissants are rolled and folded several times resulting in a light flaky texture similar to a puff pastry.

3) Pain au Chocolat

Literally translating to “chocolate bread”, these little pastries have the perfect combination of flaky crust and rich chocolate.

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Salade Nicoise

A nice light meal for those long summer days.

Originally from Nice, the Salade Nicoise is traditionally made of lettuce, tomatoes, hard boiled eggs, olives, anchovies, green beans and dressed with olive oil.

Duck Confit

A specialty of Gascony but also available throughout France, duck confit is a heavier dish that is featured on many French menus.

The duck legs are cured in salt and then cooked in their own fat giving it a much richer flavor.

Croque Monsieur

Leave it to the French to find a way to make the boring old grilled cheese sandwich gourmet.

The Croque Monsieur uses gruyère cheese as well as ham inside with rich creamy béchamel sauce oozing out all over the sandwich.

Quiche

A quiche is a savory egg and cheese tart filled with either meat, seafood, or vegetables.  They can be enjoyed hot or cold for breakfast, lunch or dinner.

Make sure to try the popular Quiche Lorraine made with lardons (smoked pieces of bacon), eggs, and cheese.

Steak Tartare

If you ever thought “hey, I’d like to try raw meat” then this dish was meant for you.

Prepared in a safe manner, this dish of finely minced raw beef is usually served on rye bread with onions, capers, pepper and Worcestershire sauce on the side.

For a true “raw” experience, the meal is commonly topped with a raw egg yolk as well.

Travel Tip
Many restaurants in France offer an inexpensive "Prix Fixe" menu at lunch and dinner.
This three course meal includes a starter, a main course and a dessert and is the best way to get a full meal for cheap.
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Moules Frites

Although considered a Belgium delicacy, this dish of mussels and french fries is commonly available in France especially in the South by the Mediterranean sea.

Moules Frites is usually served in a light white wine broth and is a perfect snacking food for those summer patio days.
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Bouillabaisse

Bouillabaisse was originally a seafood stew made by Marseille fishermen using the fish they were unable to sell.

The dish is made with several kinds of fish predominantly shellfish and is combined with vegetables, potatoes, tomatoes, olive oil and saffron.

Ratatouille

Ratatouille, originating from Nice, is a meatless French stew made from fresh Mediterranean vegetables like zucchini, mushrooms, and eggplant.

Travel Tip
As with most countries in Europe, tipping at restaurants in France is not expected.  Leave a 1 or 2 euro coin if you were happy with the experience.
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Foie Gras

Foie gras is a popular delicacy in French cuisine and is considered a luxury food for most.

Served on its’ own or as an accompaniment to your dinner, foie gras is a rich, buttery mousse made from duck or goose liver.

Escargot

Literally translated to “edible snail”, over 500 million escargot are consumed each year in France.

A great start to your meal, escargot are usually served hot in their shells topped with heaps of garlic and butter.

Bœuf Bourguignon

Originating from the Burgundy region, this traditional hearty French stew is prepared with beef braised in red wine, garlic, and vegetables.

Cassoulet

Cassoulet is a bean and meat casserole from the south of France.

Sold in cans in supermarkets and prepared fresh at restaurants, this French comfort food is made predominately of beans, pork skin and different meats including pork, goose and duck.

Rillettes

Very similar to pâté, rillettes are made from heavily salted pork cooked in fat until it’s tender enough to be easily shredded.  It is then cooled and served as a spread for bread and crackers.

Coq au Vin

Coq au Vin is a rustic chicken dish dating back to ancient Gaul.

The chicken is slow braised with red Burgandy wine, lardons, garlic and mushrooms making it very tender and juicy.
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