Austria
Swiss Sausage Salad
Wurstsalat
A cold salad of julienned cervelat or Lyoner sausage, Emmentaler, onions, pickles and vinaigrette, a lunch-counter standard across German Switzerland.
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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Provence, France
Tapenade
Provencal spread of black olives, capers, anchovies, and olive oil.
Auvergne-Rhône-Alpes, France
Tarte au Cantal
Tarte au Cantal is a savory cheese tart with a custard-like filling and the distinctive sharpness of Cantal.
Hauts-de-France, France
Tarte au maroilles
Tarte au maroilles is a northern French savory tart topped with melting Maroilles cheese on a tender crust.
Lyon, France
Tarte aux pralines
Tarte aux pralines is a Lyon specialty with pink pralines melted into a vivid almond filling.
France
Tarte Tatin
Upside-down caramelized apple tart with buttery pastry, a French classic.
France
Tartiflette
Tartiflette bakes potatoes, onions, and lardons beneath melting Reblochon cheese.
France
Terrine
Meat mixture baked in a terrine dish, sliceable and elegant.
Auvergne-Rhône-Alpes, France
Tomme de Savoie
Mild grey-rinded cheese from Savoie, supple and versatile.
Occitanie, France
Tomme des Pyrénées
Tomme Des Pyrenees is a named French cheese associated with Occitanie, recognized for its own rind, aging, and milk character.
Nouvelle-Aquitaine, France
Tourtière landaise
Tourtière landaise is a layered Landes pastry of very thin dough, butter, sugar, and often apple or prune.
France
Tripoux
Tripoux are rolls of veal or lamb tripe stuffed with herbs, simmered slowly until tender in a savory broth.
France
Trout Meuniere
Truite meunière
Trout dredged in flour and pan-fried in brown butter with lemon.
Uruguay
Uruguayan Tannat
Tannat
Dark, tannic red wine from a grape brought from south-west France in the 1870s and now the country's signature.
France
Veal Blanquette
Blanquette de veau
Veal stew in white sauce without browning, with mushrooms and pearl onions.
Burgundy, France
Vin Jaune
Vin Jaune is a named French wine appellation associated with Burgundy, defined by its terroir and regulated style.
Centre-Val de Loire, France
Vouvray
Vouvray is a named French wine appellation associated with Centre-Val de Loire, defined by its terroir and regulated style.
France
Walnut Bread
Pain aux noix
Bread studded with walnuts, often from the Dordogne region.
France
White Sausage
Boudin blanc
White sausage made without blood, smooth and mild, often served at Christmas.
France
Yule Log
Buche de Noel
Yule log cake for Christmas, sponge rolled with cream and decorated festively.