By
region - By course
Almond
trout
Apple
pie french
custard apple tart
Basque
cake
Basque
chicken
Braised
beef rolls
Boeuf
bourguignon beef
stew
Bouillabaisse
fish soup
Breast
of chicken in cream sauce supreme de poulet
Cassoulet
beans
and meats
Cherry
soup
Chicken
fricassee halfway
between saute and stew
Chicken
tarragon
Chocolate
mousse
Coq
au vin chicken
in red wine sauce
Crepe
suzette pancake with orange in liqueur
Custard
sauce sauce anglaise
Fish
fillets poached in wine
Floating
island egg whites and custard sauce
Frog
legs
Gratin
dauphinois potatoes melt with cheese
Lamb
navarin lamb stew
Lobster
Thermidor
Mediterranean
salad salade nicoise
Mussels
marinieres mussels in wine sauce
Onion
pie from Alsace
Onion
soup
Poached
eggs
Pot
au feu boiled beef, pork and chicken with vegetables
Quiche
Lorraine bacon and egg pie
Ratatouille
eggplant casserole with tomatoes, zucchini and onions
Risotto
also called braised rice, pilaf or pilau
Roast
chicken
Roast
Chicken Provencal with herbs from Provence and olive
oil
Roast
duck in orange sauce
Sauerkraut
Scrambled
eggs oeuf brouillés in whipping cream
Sole
meuniere sole fillets in butter sauce
Steak
tartare Raw beef meat with capers and olive oil
Strawberry
charlotte dessert with strawberry cream and ladyfingers
Tapenade
black olives butter from Provence
Tomatoes
provencale tomatoes with breadcrumbs
Veal
stew blanquette de veau
Veau
marengo Veal stew with mushrooms and tomatoes
Water
cress soup with leeks and potatoes
Sauce
Bearnaise
- Hollandaise
- Mayonnaise
- Aioli
- Tartare
-
White sauce
By
region - By course