French Cuisine

French cuisine

Cassoulet (, also UK: ,US: ; French: [kasulɛ] ; Occitan: Cassolada) is a rich stew originating in southern France.

Bouillabaisse ( BOO-yə-BESS, US also -⁠BAYSS, French: [bujabɛ(ː)s] ; Provençal: bolhabaissa [ˌbuʎaˈβajsɔ, ˌbujaˈbajsɔ]) is a traditional Provençal fish soup originating in the port city of Marseille.

Bisque or bisk (French pronunciation: [bisk] ; Occitan: Bisca) is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans.

Lobster Thermidor is a French dish of lobster meat cooked in a rich wine sauce, stuffed into a lobster shell and browned.

Similar dishes exist in most other parts of the world, and in French cuisine the term usually applies to a mixture of meat and vegetables (particularly cabbage and potatoes) cooked in stock and served as a single course.

A bombe glacée, or simply a bombe, is a French ice cream dessert frozen in a spherical mould so as to resemble a cannonball, hence the name ice cream bomb.

A croquette (; French: [kʁɔkɛt]; Spanish: croqueta) is a deep-fried roll originating in French cuisine and most extended in Spanish cuisine consisting of a thick binder combined with a filling, which is then breaded.

Salade niçoise (French pronunciation: [salad niswaz]; Occitan: salada niçarda, pronounced [saˈlaðo niˈsaɾðo], or salada nissarda in the Niçard dialect) is a salad that originated in the French city of Nice.

The pan bagnat (pronounced [pɑ̃ baˈɲa]) (pan bagna, and alternatively in French as pain bagnat) is a sandwich that is a specialty of Nice, France.

Beef bourguignon () or bœuf bourguignon (UK: , US: ; French: [bœf buʁɡiɲɔ̃]), is a French stew of beef braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions and mushrooms. "Bourguignon" is, since the mid-nineteenth century, a culinary term applied to various dishes prepared

Café liégeois is a French cold dessert made from lightly sweetened coffee, coffee-flavoured ice cream and Chantilly cream.

In French cuisine, galantine (French: [galɑ̃tin]) is a dish of boned, stuffed meat, most commonly poultry or fish, that is usually poached and served cold, often coated with aspic.

Oeufs en meurette is a traditional dish from Burgundian cuisine based on poached eggs and meurette sauce or bourguignon sauce.

A galette-saucisse (Breton: kaletez gant silzig) is a type of French street food item consisting of a hot sausage, traditionally grilled, wrapped in a buckwheat crepe called galette de sarrasin or Breton galette.

Oeuf mayonnaise, sometimes shortened to oeuf mayo, is a simple French egg dish.

Garbure (French pronunciation: [ɡaʁbyʁ]; Occitan: [ɡarˈbyɾe]) is a savoury French dish, described either as a soup or a stew.

Baeckeoffe (English: "baker’s oven") is a casserole dish that is typical in the French region of Alsace, situated on the border with Germany.

Cotriade (Kaoteriad in Breton) is a fish stew specialty from the French region of Brittany that is made with different kinds of fish as well as potatoes, onions, and garlic.

Beignet ( BEN-yay, also US: bayn-YAY, ben-YAY; French: [bɛɲɛ]; lit. 'bump') is a deep-fried pastry of French origin.