France

🇫🇷France

Bearnaise Sauce

Sauce Bearnaise

Egg yolk and butter emulsion with tarragon and chervil, served with steak.

🇫🇷Auvergne-Rhône-Alpes, France

Beaufort

Alpine cheese from Savoie with a concave wheel shape and nutty flavor from mountain pastures.

🇫🇷France

Beaujolais

Gamay-based red wine from Beaujolais, fruity and light, served slightly chilled.

🇫🇷France

Beaujolais Villages

Beaujolais Villages is a named French wine appellation associated with France, defined by its terroir and regulated style.

🇫🇷Burgundy, France

Beef Bourguignon

Boeuf bourguignon

Beef slow-cooked in red Burgundy wine with mushrooms, pearl onions, and bacon.

🇫🇷Brittany, France

Beignets bretons

Beignets bretons are Breton sweet fritters made from a light enriched dough and fried until golden and tender.

🇫🇷France

Berlingots

Berlingots are small, hard-boiled French candies with colored stripes, angular shapes, and concentrated fruit or mint flavor.

🇫🇷France

Berlinguettes d’Avignon

Berlinguettes d’Avignon are halved eggs filled with a seasoned anchovy-and-herb mixture and baked until set.

🇫🇷Auvergne-Rhône-Alpes, France

Berthoud

Berthoud is a hot Savoyard dish of melted Abondance cheese seasoned with white wine and garlic.

🇫🇷Paris, France

Between the Sheets

Between the Sheets is a named French cocktail associated with Paris, served for its distinctive regional profile.

🇫🇷Nouvelle-Aquitaine, France

Beurre Charentes-Poitou

Beurre Charentes-Poitou is cultured French butter made from cream, with a firm texture and pronounced dairy richness.

🇫🇷Paris, France

Billi bi

Billi bi is a creamy Parisian mussel soup built on mussel liquor, white wine, cream, and aromatic vegetables.

🇫🇷Nouvelle-Aquitaine, France

Bisque

Smooth creamy shellfish soup, traditionally made with lobster or crayfish.

🇫🇷Hauts-de-France, France

Bière de Garde

Bière de Garde is a named French beer associated with Hauts-de-France, served for its distinctive regional profile.

🇫🇷France

Blettes à la voironnaise

Blettes à la voironnaise are Swiss chard leaves and stems cooked tender with a creamy, savory sauce from Voiron.

🇫🇷Auvergne-Rhône-Alpes, France

Bleu d'Auvergne

Cow's milk blue cheese from Auvergne with strong pungent taste and heavy veining.

🇫🇷Auvergne-Rhône-Alpes, France

Bleu de Gex

Mild blue cheese from Haut-Jura with 'Gex' embossed on the wheel.

🇫🇷France

Blood Sausage

Boudin noir

Rich blood sausage, often served with caramelized apples or onions.

🇫🇷Provence, France

Bohémienne

Bohémienne is a Provençal eggplant and tomato stew, cooked down with olive oil until soft and richly flavored.

🇫🇷France

Bombine

Bombine is an Ardèche potato stew combining potatoes, onions, herbs, and meat in a slow-cooked rustic preparation.

🇫🇷Nouvelle-Aquitaine, France

Bordeaux Red

Bordeaux rouge

Red wine from Bordeaux, primarily Cabernet Sauvignon and Merlot blends.

🇫🇷Pays de la Loire, France

Boudin blanc aux pommes (White sausage with apples)

Boudin blanc aux pommes pairs mild white sausage with caramelized apples, pan-cooked together for a sweet-savory dish.

🇫🇷Occitanie, France

Bougnette du Haut-Languedoc

Bougnette du Haut-Languedoc is a seasoned pork-and-bread mixture shaped into a cake and fried until crisp.

🇫🇷Auvergne-Rhône-Alpes, France

Bougnettes

Bougnettes are grated-potato fritters seasoned with herbs and fried into crisp cakes in southern French cooking.

🇫🇷Marseille, France

Bouillabaisse

Provencal fish stew from Marseille with saffron, multiple fish varieties, and rouille.

🇫🇷France

Boulette de Cambrai

Boulette de Cambrai is a named French cheese associated with France, recognized for its own rind, aging, and milk character.

🇯🇪Jersey

Bourdelot

Des Bourdélots

Apple dumplings — peeled and cored apples wrapped in pastry (traditionally suet pastry) and baked; sometimes cooked on cabbage leaves; a Norman-origin specialty of Jersey; served with cream or custard.

🇫🇷Occitanie, France

Bourride

Bourride is a Mediterranean fish stew, commonly monkfish, finished with an aioli-thickened broth and served warm.

🇫🇷Auvergne-Rhône-Alpes, France

Bourriol

Bourriol is an Auvergne savory pancake made from buckwheat batter, often served with a hearty filling.

🇫🇷France

Bourriquette

Bourriquette is a rustic French soup of sorrel or greens, potatoes, and cream, with a softly tangy broth.

🇫🇷France

Brandade

Brandade is a salt-cod purée emulsified with olive oil, milk, and garlic.

🇵🇲Saint Pierre and Miquelon

Brandade de Morue

Brandade de morue canapés (Cod cream canapés)

A rich purée of salt cod, garlic, olive oil, and potatoes, often gratinated; a classic French dish that is a staple of the Saint Pierre and Miquelon table.

🇫🇷Provence, France

Brasucade

Brasucade is a Languedoc-style dish of mussels cooked over fire with olive oil, herbs, and savory aromatics.

🇫🇷Burgundy, France

Bresse Chicken

Poulet de Bresse

Premium chicken from Bresse with blue feet, the only poultry with AOC status.

🇫🇷Brittany, France

Breton Butter Cookie

Galette bretonne

Butter-rich crisp cookies from Brittany with scalloped edges.

🇫🇷Brittany, France

Breton Fish Stew

Cotriade

Breton fish stew with various fish, a rustic and simple preparation.