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Menu Guide

Bifteck au poivre: Steak with pepper sauce

Blanquette de Veau: Veal stew

Bouillabaisse: Fish and shellfish stew -- specialty of Provence

Boeuf Bourgignon: Beef stewed in red wine

Caneton a l'Orange: Roasted duck with orange sauce

Cassoulet: Beans stewed with chicken, sausage, and goose, or any variety meats

Champignon: Mushrooms

Clafoutis aux Cerises: Cherry cake similar to a dense, upside-down cake

Coq au Vin: Chicken cooked in wine

Creme Caramel: Egg custard with caramel sauce (caramelized sugar)

Crepes Suzette: Dessert crepes (thin pancakes) drenched in orange sauce and flamed with cognac and Grand Marnier

Crudites: Variety of fresh, raw vegetable salads

Escargots a la Bourgignonne: Snails in garlic butter

Fromages: Cheeses

Gateau: Cake

Lapin: Rabbit

Moules a la Mariniere: Mussels cooked in wine-based broth

Mousse au Chocolat: Rich chocolate dessert made with eggs and cream

Omelette aux fines herbes: Omelet with herbs

Pains: Breads

Pate: Ground meats seasoned with cognac and herbs and baked firm

Poissons: Fish

Pommes Frites: French-fried potatoes (also called frites)

Potage Creme d"Asperges: Asparagus soup

Poulet Roti: Roast chicken

Quiche a Lorraine: Eggs and cream baked in a pie crust topped with cheese and bacon — specialty of Alsace

Ratatouille: Provencal vegetable dish based primarily on eggplant, zucchini and tomatoes

Ris de veau: Sweetbreads (from veal)

Salade Frisee: Endive salad

Savarin: Molded yeasted cake soaked in rum syrup

Sole Meuniere: Sole baked with butter sauce

Sorbet: Fruit-based ice similar to sherbet

Soufle au Fromage: poofy, baked egg custard with cheese

Soup a l'Oignon: Brothy onion soup topped with bread and cheese

Steak Frites: Fried steak typically served with"french-fried" potatoes

Tarte aux Fraise: Strawberry pie

Tarte a l'Oignon: Onion pie — specialty of Alsace

Viandes: Meats

What to Eat
French recipes:
from Kate's Global Kitchen
Foie Gras in France
More French recipes:
Baked Sole in White Wine Sauce (Sole Bretonne)
Baked Tomatoes (Tomates a la Provencale)
Beef Stew (Pot au Feu)
Caramel Custard (Creme Caramel)
Cheese Puffs (Gougeres)
Chocolate Mousse
Cream of Lettuce Soup (Potage Creme de Laitue)
Egg and Bacon Tart (Quiche Lorraine)
Mushroom Salad (Champignons en Salade)
Peas (Petits Pois)
Potato Bake (Gratin Dauphinois)
Southern Chicken with Olives (Poulet Nicoise)
Veal Chops with Apple Brandy Sauce (Cotes de Veau au Calvados)
France: Main Page
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