10 of the best French foods

10 of the best French foods

10 of the best: French classics

◗ Baguette – It goes without saying, but you can never tire of this most français of French staples. When in France, don’t go a day without one…

Crêpes – These thin Breton pancakes are as versatile as they are delicious. Grab a nutella crêpe if you’re in need of a sugar hit when you’re out and about.

Bouillabaisse – The true test of how much you really love fish. Whatever is caught in Marseille’s harbour each morning ends up in this tomato-based stew.

Onion soup – The nation’s favourite entrée, perfecting the balancing act between salty savoury and caramelised sweet, and perfectly topped with a crusty, cheesy crouton.

Steak frites – Voted France’s national dish, no trip would be complete without it. Don’t risk disapproval from the waiters – dare to go rare, or if you’re bold enough, order a raw steak tartare.


Escargots – While we’re on the subject of national delicacies, a plate of snails in a garlic butter sauce is about as quintessential as French food gets. They’re well worth a try.

Confit de canard – this Gascony recipe slow cooks a duck leg in its own fat. Yes, it’s hugely indulgent but worth those extra calories.

croissantSalade Niçoise – A lighter option that’s ideal accompaniment to a warm evening beside the Med. The earthy, salty black olives and anchovies bring out the subtler flavours of boiled egg and green beans.

Crême brûlée – You can’t go wrong with this gorgeously creamy, vanilla-sweet dessert. Tap through the caramelised top and let your spoon glide into the silky custard beneath.

Croissant – Last but not least, the legendary butter croissant manages to mix utter simplicity with sublime artisanship.

5 French delicacies you’re possibly glad you’ve never heard of!

Manouls – The lining of a lamb’s stomach, stewed in white wine with tomatoes and ham. A specialty of Lozère in Languedoc-Roussillon.

Fromage-de-tête – Jellied pig’s head.

Pieds-et-paquets – A stew of stuffed sheep’s feet and offal, originally from Marseille but now found all over south-eastern France.

Pouteille – Another specialty stew from Lozère, which consists of pig’s trotters, lard, beef and potatoes.

Grive – A small songbird, usually served in a pâté.

Read more: Foodie France

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With a BA in French and History of Art from the University of Bristol, Florence spent a year living in Paris, studying Art History at the Sorbonne and working in publishing. She travels regularly back to France for both work and pleasure. Florence's passion for France revolves around its gastronomy, art and pleasure-seeking lifestyle, and the rebellious streak found only in a nation constantly looking for an excuse to go on strike!

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  • John
    2019-07-24 15:54:54
    Thanks for the great article, gonna make sure to try all of these while in France for the next 2 weeks! :)