Auvergne-Rhône-Alpes, France
Abondance
Semi-hard mountain cheese from Haute-Savoie with fruity nutty flavor.
western-europe
France
Explore 380 foods connected to France, from everyday staples to rare local specialties.
380 foods12 leading categories3 Essentials guides
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Lyon Essentials
10 editor-selected foods for understanding the place through what people eat.
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The full directory
Traditional foods from France.
380 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Neuchâtel, Switzerland
Absinthe
A high-strength spirit distilled with wormwood, green anise and fennel, served diluted with iced water dripped slowly over a sugar cube until it clouds.
Guadeloupe
Agricultural Rum
Rhum Agricole
The finest Caribbean rum style; made from fresh sugarcane juice, not molasses; Guadeloupe has 9 working rum agricole distilleries; may be white, aged, or dark; many have won national and international competitions; the rhum agricole that is Guadeloupe's pride.
Provence, France
Aioli
Aïoli
Provencal garlic mayonnaise made with olive oil, served with vegetables and fish.
Corsica, France
Ajaccio Blanc
Ajaccio Blanc is a named French wine appellation associated with France, defined by its terroir and regulated style.
Corsica, France
Ajaccio Rouge
Ajaccio Rouge is a named French wine appellation associated with France, defined by its terroir and regulated style.
France
Aligot
Aligot is a stretchy Aubrac mash of potatoes, fresh cheese, butter, and cream.
Provence, France
Alouettes sans têtes
Alouettes sans têtes are small beef rolls stuffed with bacon and herbs, then braised slowly in a savory sauce.
Alsace, France
Alsace Grand Cru
Alsace Grand Cru is a named French wine appellation associated with Alsace, defined by its terroir and regulated style.
Alsace, France
Alsace Riesling
Riesling d'Alsace
Dry aromatic Riesling from Alsace, with good acidity and floral notes.
Baden-Württemberg, France
Alsatian Flammekueche
Flammekueche
Alsatian Flammekueche is a thin rolled flatbread spread with crème fraîche, onions, and bacon, baked quickly until the edges blister.
Alsace, France
Alsatian Pretzel
Bretzel
Soft pretzel from Alsace with a salt crust, traditionally eaten on Sunday mornings.
Alsace, France
Alsatian Sauerkraut
Choucroute garnie
Alsatian sauerkraut with various sausages, smoked meats, and potatoes.
Occitanie, France
Anchois de Collioure
Anchois de Collioure are salt-cured anchovies matured in brine and packed in oil, a preserved fish specialty.
Normandy, France
Andouille de Vire
Smoked sausage from Normandy with a coarse texture and strong flavor.
France
Andouillette
Coarse-grained sausage made from pig intestines, with a strong distinct aroma.
France
Andouillette à la rouennaise
Andouillette à la rouennaise is a coarse tripe sausage from Rouen, served hot with mustard or a creamy sauce.
France
Apremont
Apremont is a named French wine appellation associated with France, defined by its terroir and regulated style.
Burgundy, France
Arbois Blanc
Arbois Blanc is a named French wine appellation associated with Burgundy, defined by its terroir and regulated style.
Nouvelle-Aquitaine, France
Armagnac
Single-distilled grape brandy from Gascony, rustic and complex.
Provence, France
Artichauts à la barigoule
Artichauts à la barigoule are young artichokes braised with aromatic vegetables, herbs, olive oil, and white wine.
France
Avèze
Avèze is a named French spirit associated with France, served for its distinctive regional profile.
French Guiana
Awara Soup
Awarasoep
Pulp scraped from the orange awara palm fruit, cooked for a day with smoked fish, salted meat, chicken and vegetables into a thick Easter stew.
Nouvelle-Aquitaine, France
Axoa de veau
Axoa de veau is finely chopped veal stewed with onion, peppers, and Espelette pepper in Basque country.
France
Azinat
Azinat is an Ariège cabbage stew combining greens, potatoes, beans, and pork or sausage in a hearty broth.
Provence, France
Aïgo boulido
Aïgo boulido is a Provençal garlic-and-sage broth finished with olive oil, traditionally served as a light restorative soup.
Marseille, France
Aïoli garni
Aïoli garni pairs a garlic mayonnaise with boiled vegetables, eggs, and fish or shellfish for a Provençal platter.
Alsace, France
Baeckeoffe
Alsatian potato and meat casserole with three meats, slow-cooked in a sealed pot.
Paris, France
Baguette
Baguette de tradition
Long thin crusty bread with a soft airy interior, the symbol of French baking.
France
Baguette laonnaise
Baguette laonnaise is a named French cheese associated with France, recognized for its own rind, aging, and milk character.
Provence, France
Bandol
Bandol is a named French wine appellation associated with Provence, defined by its terroir and regulated style.
Provence, France
Banon
Small goat cheese wrapped in chestnut leaves from Provence.
Occitanie, France
Banyuls
Banyuls is a named French wine appellation associated with Occitanie, defined by its terroir and regulated style.
France
Barboton
Barboton is a Saint-Étienne potato stew of sliced potatoes, onions, and braised meat seasoned for a rustic meal.
Nouvelle-Aquitaine, France
Barsac
Barsac is a named French wine appellation associated with Nouvelle-Aquitaine, defined by its terroir and regulated style.
Nouvelle-Aquitaine, France
Bayonne Ham
Jambon de Bayonne
Cured ham from the Basque country, similar to prosciutto, dry-cured with salt.