Brazil
Rissole
Small deep-fried pastries of soft dough enclosing corn-and-cheese, chicken or shrimp filling, a bakery-counter favorite in São Paulo and Rio.
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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The local shortlist
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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France
Riz au lait
Riz au lait is rice slowly simmered in milk with sugar and vanilla until creamy and spoonable.
Occitanie, France
Rocamadour
Small disc goat cheese from the Lot region, creamy and mild.
Occitanie, France
Roquefort
Sheep's milk blue cheese aged in natural limestone caves, intense salty creamy flavor.
Lyon, France
Rosette de Lyon
Dry-cured pork sausage from Lyon with an elongated shape and chewy texture.
Provence, France
Rouille
Provencal saffron-garlic mayonnaise, traditionally served with fish soup.
France
Rouille de seiche
Rouille de seiche is tender cuttlefish served in a garlic-and-red-pepper rouille sauce with aromatic broth.
Fiji
Rourou
Taro leaves stewed down in coconut milk with onion and salt into a dark green side dish.
France
Rum Baba
Baba au rhum
Yeast cake soaked in rum syrup, often served with whipped cream.
Finland
Rye Bread
Ruisleipä
Dense, dark sourdough rye bread, Finland's national bread since 2017, with distinctive sour flavor and dense texture.
Brittany, France
Sable Breton
Sablé breton is a thick Breton shortbread made rich with butter and egg yolk.
France
Saint Felicien
Saint Felicien is a named French cheese associated with France, recognized for its own rind, aging, and milk character.
France
Saint-Honore
Gateau Saint-Honore
Complex dessert with puff pastry base, caramel-dipped cream puffs, and chiboust cream.
Auvergne-Rhône-Alpes, France
Saint-Marcellin
Small soft cow's milk cheese from Rhone-Alpes with a creamy texture.
Auvergne-Rhône-Alpes, France
Saint-Nectaire
Supple cheese from Auvergne with earthy nutty flavors.
Centre-Val de Loire, France
Sainte-Maure de Touraine
Log-shaped goat cheese with ashed rind and a straw through the center, from the Loire Valley.
France
Salade Perigourdine
Salade périgourdine combines greens with duck gizzards, foie gras or duck breast, walnuts, and vinaigrette.
Centre-Val de Loire, France
Sancerre
Crisp Sauvignon Blanc from the Loire Valley, with citrus and mineral notes.
Centre-Val de Loire, France
Sancerre Rouge
Sancerre Rouge is a named French wine appellation associated with Centre-Val de Loire, defined by its terroir and regulated style.
Lyon, France
Sapper's Apron
Tablier de sapeur
Lyonnaise tripe dish breaded and fried, served with gribiche sauce.
Lyon, France
Saucisson Brioche
Saucisson brioche bakes a Lyon sausage inside a tender, golden brioche loaf.
Reunion
Sausage Rougail
Rougail Saucisses
The culinary emblem of Reunion Island; smoked sausages cooked in a tomato-based sauce with chili, spices, and ginger; a type of curry made with smoked sausages; served with white rice or zembroca; a TasteAtlas-listed must-try; the dish that defines Reunionese cuisine.
Wallis and Futuna
Sausau
A Wallisian stew of roasted breadfruit, first grilled over an open fire until soft, then diced and simmered in coconut milk until rich and creamy.
France
Scallops
Coquilles Saint-Jacques
Scallops often served in the shell with a creamy gratin topping.
Provence, France
Scallops à la Provençal
Scallops à la Provençal are seared or baked with tomato, garlic, herbs, and olive oil until just tender.
Centre-Val de Loire, France
Selles-sur-Cher
Flat disc-shaped goat cheese with an ashed rind from the Loire Valley.
France
Shepherd's Pie
Hachis Parmentier
Hachis Parmentier layers seasoned minced beef beneath a browned mashed-potato crust.
Lyon, France
Silk Worker's Brain
Cervelle de canut
Lyonnaise herbed fresh cheese spread, traditionally eaten with bread.
Nice, France
Socca
Chickpea flour flatbread from Nice, cooked in a wood-fired oven.
France
Sole Meuniere
Sole meunière
Sole dredged in flour and pan-fried in brown butter with lemon and parsley.
France
Soumaintrain
Soumaintrain is a named French cheese associated with France, recognized for its own rind, aging, and milk character.
France
Soupe à la Graisse
Soupe à la graisse is a Norman-style cabbage and bacon broth traditionally associated with Guernsey kitchens.
France
Steak Frites
Grilled steak served with french fries, the quintessential French bistro dish. The classic bone-in cut is cote-a-l-os, the rib steak of the brasserie canon.
France
Strawberry Tart
Tarte aux fraises
Fresh strawberry tart with pastry cream on a crisp tart shell.
France
Suze
Suze is a named French spirit associated with France, served for its distinctive regional profile.
Monaco, Monaco
Swiss Chard Pie
Tourte de blettes
Double-crusted pie filled with Swiss chard, Parmesan cheese, parsley, eggs, onions, and rice; a Monegasque tart that can be sweet or savoury, with pine nuts and raisins in some versions; a specialty using the region's favourite vegetable.