French cuisine > Catalogs
From Citizendium, the Citizens' Compendium
Under construction: this will be a list of well-known dishes in French cuisine, in alphabetical order.
- Andouille, andouillette—sausages
- Bearnaise sauce
- Blanquette de veau — veal stew in a rich white sauce
- Boudin - sausage
- Camembert
- Charcuterie
- Confit—preserved meat, generally goose, duck, or pork
- Confit of duck—preserved duck, a speciality of Southwestern France
- Cuisses de grenouille—frog legs
- 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
- 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 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.
- Tarte flambée—a pizza-like specialty of Alsace
- Tartiflette
- Veal—meat from very young calves.
