French cuisine/Catalogs

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


 * Andouille, andouillette—sausages
 * Baeckeoffe—thick Alsatian stew with potatoes, meat, and vegetables
 * 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 that can be either white or black (blood pudding)
 * Bouillabaisse—fish stew of the Mediterranean area
 * Bourride—Provençal fish stew similar to bouillabaisse
 * Camembert—soft cheese made from cow's milk
 * Cassoulet—slow-cooked bean dish garnished with meats, poultry, and sausage
 * Charcuterie—dressed meat and cooked meat dishes such as sausages, salamis, and other pork products
 * Chateaubriand—a large piece of filet of beef
 * Civet—highly seasoned stew of wine and meat, classically made with "furred" game such as hare or rabbit; see salmi
 * Choucroute—choucroute alsacienne—sauerkraut with sausage and meat; choucroute royale—made with champagne
 * Confit—preserved meat, generally goose, duck, or pork, cooked slowly in a large quantity of fat
 * Confit d'oie—preserved goose, a speciality of both Southwestern France and Alsace
 * Coq au vin—chicken (originally rooster) prepared in wine in a method quite similar to that of boeuf bourguignon
 * Cuisses de grenouille—frog legs, a specialty of both Provence and Alsace
 * Cotriade&mdash;yet another type of bouillabaisse, from Brittany
 * Crêpe—thin French pancake; crêpe de sarrasin or galette, with ham and cheese; crêpes de froment, crêpes 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); prepared whole, it is more expensive than pâté de foie gras, with which it is frequently confused
 * Gratin dauphinois—a baked preparation of potatoes and various cheeses
 * Homard à l'armoricaine (also called "à l'américaine"—the exact name is controversial)&mdash;lobster preparation in Brittany
 * Matelote—yet another fish stew, incorporating either white or red wine
 * Mayonnaise—thick cold sauce or dressing made from egg yolks, oil, and seasonings
 * Melon au jambon de Bayonne—melon with cold Bayonne ham
 * Mousse au chocolat—cold dessert of chocolat mixed with eggs and often whipped cream
 * 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&mdash;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
 * Ragoût—catch-all term for most stews
 * Ratatouille
 * Roquefort—semi-hard blue cheese made from sheep's milk
 * Sauce béarnaise—most famous of French sauces, made from egg yolks, melted butter, and aromatics
 * Sauce hollandaise—sauce similar to béarnaise but with a flavoring of lemon juice
 * Salmi or salmis—highly seasoned stew of wine and meat, classically made with "feathered" game such as partridge or pheasant; see civet
 * Saucisson de Lyon
 * Soufflé
 * Soupe à l'oignon or soupe à l'oignon gratinée&mdash;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—hearty cheese and potato dish from the Savoie region of eastern France
 * Tripes à la mode de Caen
 * Veal—meat from very young calves