French cuisine/Catalogs

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

• Andouille, andouillette—sausages
• Baeckeoffe—hot-pot with potatoes, meat and legumes
• Blanquette de veau—veal stew in a rich white sauce
• Boeuf bourguignon or boeuf à la bourguignonne)Beef bourguignon—a rich, slowly simmered stew of browned beef cubes in red wine and aromatics, garnished with onions, mushrooms, and pork lardons
• Boudin - sausage (blood pudding)
• Bouillabaisse-fish soup (hot-pot) on the Mediterranean
• Camembert
• Cassoulet-slow-cooked hot-pot with meat, sausage, and white beans
• Charcuterie
• Chateaubriand—a large piece of filet of beef
• Choucroute, choucroute alsacienne—sauerkraut with sausage and meat; choucroute royale - made with champagne
• Confit—preserved meat, generally goose, duck, or pork
• Confit d'oie—preserved duck, a speciality of Southwestern France
• Coq au vin - chicken (cock) prepared in wine
• Cuisses de grenouille—frog legs
• Cotriade—sort of "bouillabaisse" in Brittany
• Crêpe - French pancakes: crêpe de sarrasin (galette) e.g., with ham and cheese, crêpes de froment, crêpe Suzette
• Escargots de Bourgogne—snails prepared in the manner of Burgundy
• 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.
• Gratin dauphinois—a preparation of potatoes
• Homard à l'armoricaine (also called "à l'américaine"—the exact name is controversial)—lobster preparation in Brittany
• Mayonnaise
• Melon au jambon de Bayonne—melon with cold Bayonne ham
• Mousse au chocolat
• 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.
• Pommes frites—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
• Pommes lyonnaise—a simple dish of fried potatoes and onions
• Quenelles de brochet
• Quiche lorraine
• Ratatouille
• Roquefort—blue cheese
• Sauce bearnaise
• Sauce hollandaise
• Saucisson de Lyon
• Soupe à l'oignon or soupe à l'oignon gratinée—French onion soup—old-fashioned onion soup poured over dried bread; frequently covered with a thick layer of gratinéed cheese
• Tarte à l'oignon
• Tarte flambée—a pizza-like specialty of Alsace
• Tarte Tatin—an apple tart
• Tartiflette
• Tripes à la mode de Caen
• Veal—meat from very young calves.