![\"37](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/typical-french-foods.png\")
<\/p>\nFrance is full of unique regional dishes. Here are some must-try foods, including favorites like raclette and beef bourguignon.<\/p>\n
Let\u2019s kick it off with an infographic:<\/p>\n
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![\"Foie](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/2018\/09\/foie-gras.jpg\")
This can be found on any table on Christmas or New Year’s Eve. Even if the world associates this specialty with France, the tradition of fattening geese can be traced back to antiquity.<\/p>\n
The best way for you to try it is on a piece of brioche with a bit of onion spread or fig jam.<\/p>\n
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![\"Oysters\"](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/2018\/09\/hu\u00eetres.jpg\")
Oysters are the second most common product during Christmas and New Year\u2019s Eve in France.<\/p>\n
This shellfish can be eaten warm, but true oyster lovers prefer eating it raw and still alive. You can eat oysters either plain, with a dash of lemon juice, or vinegar, or with a shallot sauce.<\/p>\n
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![\"Cassoulet\"](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/2018\/09\/cassoulet.jpg\")
This probably isn\u2019t the lightest dish that you can try in France.<\/p>\n
Originally from the Languedoc-Roussillon region, this dish is made up of white beans, duck legs, and pork (different kinds).<\/p>\n
Rural families have enjoyed it for centuries, and the French continue to cook it to bring the family together.<\/p>\n
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![\"Basque-Style](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/2018\/09\/Poulet_basquaise.jpg\")
The Basque Country is one of the richest regions of France in terms of cuisine.<\/p>\n
That is where they raise poultry, some rare breeds of chicken and duck specifically.<\/p>\n
The poulet basquaise is a full dish where the meat is made tender by use of \u201cpiperade\u201d, a sauce made up of Bayonne ham, peppers, tomatoes and Espelette pepper.<\/p>\n
Recipes to make your own Basque-style chicken:<\/b><\/p>\n <\/p>\n Travel to Burgundy to discover another typical French recipe, cooked snails with herb butter, commonly called \u201cescargots \u00e0 la bourguignonne\u201d.<\/p>\n Cooked, as the name suggests, with a butter parsley sauce, they are presented in their shells and you can eat them with a little skewer.<\/p>\n On the same topic: Where to Eat the Best Escargots in Paris?<\/a><\/p>\n <\/p>\n The area from La Rochelle to the Ile de R\u00e9 is popular when the temperature becomes mild.<\/p>\n Many visitors, charmed by the region\u2019s culinary specialties, make this flavorful recipe at home.<\/p>\n Mussels from Bouchot (a very popular type) are cooked with shallots, garlic cloves, herbs, spices, eggs, some cream, and most importantly some Pineau des Charentes (local alcohol).<\/p>\n <\/p>\n Because of gourmet enthusiasm, Breton creperies are almost everywhere in France.<\/p>\n But what is a galette?<\/p>\n It is a savory crepe made with buckwheat flour that gives it its greyish color.<\/p>\n The traditional fillings are ham, cheese, and eggs or andouille and onions; however, the varieties have grown over time and have become more creative.<\/p>\n If you are in Paris, the best creperies of the capital can be found in the Tour Montparnasse neighborhood.<\/p>\n On the same topic<\/strong>: The 18 Best Creperies In Paris Where to Eat the Best Crepes<\/a><\/p>\n <\/p>\n You can find a large selection of beers in the north of France.<\/p>\n In fact, the proximity to Belgium has inspired generation after generation of housewives to cook the carbonnade flamande. This is a beef dish, slowly cooked in light ale and aromatics.<\/p>\n When it\u2019s almost done cooking, a traditional gingerbread spread with mustard is added to give even more flavor to this sweet and savory dish.<\/p>\n <\/p>\n Let\u2019s travel to Alsace to discover this original recipe. The quiche Lorraine is, according to the Alsatian tradition, a tart topped with a mixture of cream, milk, eggs, nutmeg, and grilled ham.<\/p>\n These ingredients give a slight smoky flavor, which is much appreciated in all regions of France.<\/p>\n Today, quiche Lorraine has become so popular that you can find it in any bakery or restaurant, or, in a more modern form, with mushrooms, leeks, and chicken.<\/p>\n <\/p>\n Raclette has been imported to the Savoy from Switzerland.<\/p>\n It is a dish made of cheese (raclette cheese) that is melted (traditionally with wood fire, but increasingly often with small electric pans nowadays) and which is eaten with potatoes, cold meat, onions and pickles.<\/p>\n This is the ultimate winter-friendly meal.<\/p>\n <\/p>\n * This dish is vegetarian if eaten without cold meats.<\/p>\n Cheese fondue is also a perfect winter-friendly cheese meal.<\/p>\n Three different kinds of cheeses are melted together in a pot (Beaufort, Comt\u00e9, and Emmental), and white wine is added.<\/p>\n With a specific skewer, each guest dips a bit of bread.<\/p>\n According to tradition, if someone drops their bread into the pot, a forfeit is given to them. Stay focused!<\/p>\n <\/p>\n This here is another type of fondue. This time, you don\u2019t dip bread in cheese, but pieces of raw meat (generally beef) in boiling oil, which cooks the meat.<\/p>\n Do not trust what the name says: although it is very popular in France, it does not come from Burgundy (Bourgogne), but Switzerland!<\/p>\n The name is actually a reference to the beef that is the basis of this dish (and Burgundy is famous for its cattle farming).<\/p>\n <\/p>\n In the Grenoble region, another winter dish is an absolute must-try, the gratin dauphinois.<\/p>\n Traditionally, it is made of sliced potatoes cooked with cream, milk, and nutmeg.<\/p>\n No cheese is added in the original recipe, but there might be some in it when ordered.<\/p>\n This dish is so popular that everyone likes to cook it in their own way.<\/p>\n <\/p>\n Tartiflette also comes from the Savoy region; it is made from potatoes, bacon, onions, and reblochon, a Savoyard cheese.<\/p>\n There is a variation called \u201ccroziflette\u201d where potatoes are switched with Crozets, small buckwheat noodles.<\/p>\n <\/p>\n Bouillabaisse is a well-seasoned soup typical of Marseille.<\/p>\n Since there are so many fishers in the area, the dish is logically made of various fish and shellfish, to which you will add tomatoes, aromatics from the South of France, mustard, and egg yolks.<\/p>\n You eat it with bread and potatoes.<\/p>\n <\/p>\n In Provence, ratatouille is the ultimate traditional dish.<\/p>\n This dish is so delicious that many restaurants today offer it to accompany fish or meat.<\/p>\n <\/p>\n Boeuf bourguignon is a traditional family meal.<\/p>\n It consists of slow-cooked beef cuts with red wine, root vegetables and mushrooms.<\/p>\n This dish is typical of Burgundy, a region in which cattle farming and red wine are famous.<\/p>\n On the same topic<\/strong>: 10 Restaurants in Paris In Which to Eat Excellent Boeuf Bourguignon<\/a><\/p>\n <\/p>\n Veal Blanquette is also a traditional slow-cooked meal.<\/p>\n It is cooked with a veal shoulder or chest, cream, and a carrot and onion broth.<\/p>\n It is often accompanied by mushrooms, but this is not compulsory.<\/p>\n On the same topic<\/strong>: 10 Restaurants in Paris Where You Can Eat an Excellent Veal Blanquette<\/a><\/p>\n Pot-au-feu is the ultimate traditional family meal. Beef meat is made tender by being slowly cooked in a carrot, turnip and leek broth.<\/p>\n <\/p>\n The coq-au-vin (literally \u201crooster in wine\u201d) is a downright symbol of French cuisine since, according to the legend, the recipe dates back from the Gergovia battle and the victory of the Gallic leader Vercingetorix over Julius Caesar.<\/p>\n It is a variation of the famous boeuf bourguignon \u2013 cooked with rooster marinated in red wine and bacon and mushrooms.<\/p>\n <\/p>\n Hachis Parmentier is a two-layer dish: minced meat with aromatics for the bottom layer, and a homemade potato mash (often au gratin<\/i>) for the upper layer.<\/p>\n Usually, you will eat Hachis Parmentier with a green salad.<\/p>\n <\/p>\n Steak tartare is a typical pub dish in France.<\/p>\n It is a preparation made of thickly minced raw beef or horse meat to which spices are added and with an egg on top.<\/p>\n It is generally served with French fries.<\/p>\n <\/p>\n Historically speaking, sauerkraut comes from China and was exported by the Huns all the way to Austria before reaching Alsace, where it is now the flagship dish of the local cuisine.<\/p>\n It is simply fermented cabbage with potatoes, lard and different kinds of sausage.<\/p>\n There\u2019s a variation, \u201csea sauerkraut\u201d, in which cabbage is not eaten with pork meats but with fish (salmon, whitefish, and smoked fish).<\/p>\n On the same topic<\/strong>: 10 Restaurants in Paris Where You Can Eat an Excellent Sauerkraut<\/a><\/p>\n <\/p>\n Cheese souffl\u00e9 is a classic, but it is very complicated to make in terms of technique.<\/p>\n The success depends especially on the cooking time and oven temperature. A few degrees more and the results could lead to a catastrophe. So this one is best left to professionals!<\/p>\n There are also varieties of delicious sweet versions, with lemon or chocolate.<\/p>\n\n
Herb Buttered Snails (Escargots au Beurre Persill\u00e9)<\/h2>\n
![\"Snails](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/2018\/09\/escargot-persill\u00e9.jpg\")
Recipes to try your own Escargots:<\/b><\/h3>\n
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Charente Mouclade (Mouclade Charentaise)<\/h2>\n
![\"Charente](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/mouclade-charentaise.jpg\")
Recipes to make your own charente mouclade:<\/b><\/h3>\n
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Breton Buckwheat Pancakes (Galettes Bretonnes)<\/h2>\n
![\"crepes\"](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/crepe.jpeg.jpg\")
Recipe to make your own Breton Buckwheat Pancakes:<\/h3>\n
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Flemish Carbonnade (Carbonnade Flamande)<\/h2>\n
![\"Flemish](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/carbonade_flamande.jpg\")
Recipes to make your own Flemish carbonnade:<\/b><\/h3>\n
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Quiche Lorraine<\/h2>\n
![\"quiche](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/quiche-lorraine-2.jpg\")
Recipes to try your own Quiche Lorraine:<\/b><\/h3>\n
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Raclette<\/h2>\n
![\"raclette\"](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/raclette-1.jpg\")
Tips for your own raclette:<\/b><\/h3>\n
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Cheese Fondue (Fondue Savoyarde)<\/h2>\n
![\"cheese](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/Fondue_dish.jpg\")
Recipe to make your own cheese fondue:<\/h3>\n
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Beef Fondue (Fondue Bourguignonne)<\/h2>\n
![\"Beef](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/2018\/09\/fondue-bourguignonne.jpg\")
Tips to make your own beef fondue:<\/b><\/h3>\n
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Gratin Dauphinois<\/h2>\n
![\"Gratin](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/Gratin_dauphinois.jpg\")
Recipes to make your own gratin:<\/b><\/h3>\n
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Tartiflette<\/h2>\n
![\"tartiflette\"](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/640px-Tartiflette_2.jpg\")
Recipes to try your own tartiflette:<\/b><\/h3>\n
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Bouillabaisse<\/h2>\n
![\"bouillabaisse\"](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/bouillabaisse-3.jpg\")
Recipes to make your own bouillabaisse:<\/b><\/h3>\n
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Ratatouille<\/h2>\n
![\"ratatouille\"](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/ratatouille-2.jpg\")
Recipes to make your own ratatouille:<\/b><\/h3>\n
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Boeuf Bourguignon<\/h2>\n
![\"\"](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/2015\/09\/boeuf-bourguignon02.jpg\")
Recipes to try your own boeuf bourguignon:<\/b><\/h3>\n
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Veal Blanquette (Blanquette de Veau)<\/h2>\n
![\"veal](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/blanquette-de-veau.jpeg.jpg\")
Recipes to try your own blanquette of veal:<\/b><\/h3>\n
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Pot-au-feu<\/h2>\n
![\"pot-au-feu\"](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/Pot-au-feu.jpg\")
Recipes to make your own pot-au-feu:<\/b><\/h3>\n
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Coq-au-vin<\/h2>\n
![\"Coq](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/2018\/09\/coq-au-vin-.jpg\")
Recipes to make your own coq-au-vin:<\/b><\/h3>\n
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Cottage Pie (Hachis Parmentier)<\/h2>\n
![\"hachis](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/hachis-parmentier-1.jpg\")
Recipes to try your own cottage pie:<\/b><\/h3>\n
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Steak Tartare<\/h2>\n
![\"tartare](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/steak-tartare.jpg\")
Recipes to make your own steak tartare:<\/b><\/h3>\n
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Sauerkraut (Choucroute)<\/h2>\n
![\"choucroute\"](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/Choucroute-1.jpg\")
Recipes to make your own sauerkraut:<\/b><\/h3>\n
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Cheese Souffl\u00e9 (Souffl\u00e9 au Fromage)<\/h2>\n
![\"\"](\"https:\/\/www.france-hotel-guide.com\/en\/blog\/wp-content\/uploads\/2015\/09\/Souffl\u00e9.jpg\")
Recipes to try your own cheese souffl\u00e9:<\/b><\/h3>\n