France

Croissant

Buttery, flaky, golden pastry layers that shatter with every irresistible bite.

Baguette

Crackling crust and airy crumb make this classic loaf endlessly satisfying.

Coq au vin

Tender chicken braised slowly in rich red wine with mushrooms and bacon.

Bœuf bourguignon

Melt-in-your-mouth beef stewed in Burgundy wine with carrots and pearl onions.

Cassoulet

Languedoc's slow bean casserole with duck confit, sausage and a crust broken back in.

Bouillabaisse

Marseille fisherman's stew of rockfish, saffron and fennel, served with rouille toasts.

Confit de canard

Duck leg cured in salt then poached in its own fat, crisped skin-side down.

Steak frites

The bistro default: a seared cut, a pot of sauce, and an endless pile of fries.

Soupe à l'oignon

Sweet caramelized onions simmered in broth, topped with molten cheesy toast.

Quiche lorraine

Open pastry case of eggs, cream and smoked lardons, set just barely firm.

Ratatouille

Colorful Provençal vegetables stewed together in fragrant herbs and olive oil.

Escargots

Garlicky, herb-buttered snails baked until sizzling and irresistibly aromatic.

Foie gras

Fattened duck or goose liver, served as a cool terrine with sweet wine.

Raclette

Alpine cheese melted at the table and scraped over potatoes, pickles and cured ham.

Pot-au-feu

Beef and root vegetables simmered for hours; the broth is served first, alone.

Crêpes

Paper-thin Breton pancakes, sweet with sugar and lemon or savoury as buckwheat galettes.

Tarte Tatin

Apples caramelised under pastry, then flipped — a kitchen accident turned classic.

Crème brûlée

Cold vanilla custard under a sugar crust cracked with the back of a spoon.

Macarons

Two almond-meringue shells around a ganache, crisp outside and chewy within.

Champagne

Effervescent, celebratory sparkling wine from the eponymous French region.