French cuisine/Catalogs

Under construction: this will be a list of well-known dishes in French cuisine, in alphabetical order.

• Andouille, andouillette—sausages
• Bearnaise sauce
• Beef bourguignon (boeuf bourguignon or boeuf à la bourguignonne)—a rich, slowly simmered stew of browned beef cubes in red wine and aromatics, garnished with onions, mushrooms, and pork lardons
• Blanquette de veau — veal stew in a rich white sauce
• Boudin - sausage (blood pudding)
• Bouillabaisse - fish soup (hot-pot)
• Camembert
• Cassoulet - hot-pot with meat, sausage, and white beans
• Charcuterie
• Choucroute, choucroute alsacienne - sauerkraut with sausage and meat; choucroute royale - made with champagne
• Confit—preserved meat, generally goose, duck, or pork
• Confit of duck—preserved duck, a speciality of Southwestern France
• Coq au vin - chicken (cock) prepared in wine
• Cuisses de grenouille—frog legs
• Foie gras—the liver of a goose or duck that has been specially reared and fed a carefully controlled diet using gavage (force feeding). It is prepared and eaten whole, and is far more expensive than pâté de foie gras, with which it is frequently confused.
• French fries—probably originated in Belgium, but are generally considered by most people today to have been invented in France, where they were certainly popularized during the 19th century
• French onion soup (soupe à l'oignon or soupe à l'oignon gratinée)—old-fashioned onion soup poured over dried bread; frequently covered with a thick layer of gratinéed cheese
• Hollandaise sauce
• Lyonnaise potatoes—a simple dish of fried potatoes and onions
• Mayonnaise
• Melon au jambon de Bayonne—melon with cold Bayonne ham
• Pâté de foie gras—a pâté (paste) made from ground or puréed foie gras; it is cheaper and less desirable than the whole foie gras.
• Quiche lorraine
• Roquefort - blue cheese
• Tarte à l'oignon
• Tarte flambée—a pizza-like specialty of Alsace
• Tartiflette
• Veal—meat from very young calves.