France

🇫🇷Auvergne-Rhône-Alpes, France

Brezade

Brezade is an Alpine vegetable soup combining seasonal greens, potatoes, and broth into a warming bowl with a clear herbal character.

🇫🇷Île-de-France, France

Brie de Meaux

Large wheel with bloomy white rind, buttery nutty flavor, known as the King of Cheeses.

🇫🇷Île-de-France, France

Brie de Melun

Smaller, stronger version of Brie with a saltier, more pronounced flavor.

🇫🇷France

Brillat Savarin

Brillat Savarin is a named French cheese associated with France, recognized for its own rind, aging, and milk character.

🇫🇷Pays de la Loire, France

Brioche

Rich enriched bread made with generous butter and eggs, tender cake-like crumb with golden crust.

🇫🇷Corsica, France

Brocciu

Fresh whey cheese from Corsica, the island's signature cheese, used in sweet and savory dishes.

🇫🇷France

Broufade

Broufade is a slow French beef stew with onions, herbs, and a deeply reduced savory sauce.

🇫🇷Brittany, France

Buckwheat Galette

Galette de sarrasin

Galette de sarrasin is Brittany’s thin buckwheat crêpe, folded around savory fillings.

🇫🇷Lyon, France

Bugnes Lyonnaises

Thin, fried Lyonnaise pastries dusted with sugar, especially associated with the city's winter and carnival baking traditions.

🇫🇷Burgundy, France

Burgundy Red

Bourgogne rouge

Pinot Noir from Burgundy, elegant and complex with red fruit and earthy notes.

🇫🇷Burgundy, France

Burgundy Snails

Escargots de Bourgogne

Snails cooked in garlic parsley butter, served in their shells as an appetizer.

🇫🇷Burgundy, France

Burgundy White

Bourgogne blanc

Chardonnay from Burgundy, ranging from crisp and mineral to rich and oaky.

🇫🇷Provence, France

Cabillaud aux herbes

Cabillaud aux herbes is cod baked or poached with fresh herbs, lemon, and a light aromatic sauce.

🇫🇷France

Cafe Liegeois

Café liégeois is chilled coffee ice cream layered with sweet coffee, whipped cream, and sometimes chocolate.

🇫🇷Provence, France

Cailles aux raisins (Quail with grapes)

Cailles aux raisins are quails browned and braised with grapes, producing tender poultry and a sweet-savory pan sauce.

🇫🇷Auvergne-Rhône-Alpes, France

Caillette

Meat and vegetable pate wrapped in caul fat from Ardeche.

🇫🇷Nouvelle-Aquitaine, France

Calamars à la basquaise

Calamars à la basquaise are squid simmered with tomatoes, peppers, onions, and Espelette-style seasoning.

🇫🇷France

Calisson

Calisson is a French almond-and-candied-fruit confection traditionally shaped as a small lozenge.

🇫🇷Normandy, France

Calvados

Apple brandy from Normandy, aged in oak, with a rich apple aroma.

🇫🇷Normandy, France

Camembert

Camembert de Normandie

Iconic Normandy cheese with a white bloomy rind, creamy interior, and mushroomy flavor.

🇫🇷France

Canard aux pruneaux

Canard aux pruneaux is duck braised until tender with prunes, onions, and a gently sweetened savory sauce.

🇫🇷France

Canard braisé aux Montmorency (Braised duck with cherries)

Canard braisé aux Montmorency is braised duck served with tart Montmorency cherries and a glossy reduced sauce.

🇫🇷Paris, France

Canard à la presse (Pressed duck)

Canard à la presse is a Rouen preparation in which roasted duck is pressed for blood-rich sauce and finished tableside.

🇫🇷Burgundy, France

Cancoillotte

Runny cooked cheese from Franche-Comte, often flavored with garlic.

🇫🇷Bordeaux, France

Canele

Small fluted Bordeaux pastry with a dark caramelized crust and custardy rum-vanilla center.

🇫🇷Auvergne-Rhône-Alpes, France

Cantal

Firm cheese from Auvergne with a cheddar-like texture, one of France's oldest cheeses.

🇫🇷Lyon, France

Cardons à la moelle

Cardons à la moelle combine tender cardoon stalks with bone marrow and a rich Lyonnaise gratin or sauce.

🇫🇷France

Carpe frite sundgauvienne

Carpe frite sundgauvienne is beer-battered or flour-coated carp fried crisp, a Sundgau specialty served hot.

🇰🇲Comoros

Cassava Leaves Stew

Mataba au poisson

Cassava leaves finely chopped and cooked with coconut milk, onions, garlic, ginger, tomatoes, curry powder, nutmeg, and cloves; often includes fish (tuna) or meat; a staple everyday Comorian dish.

🇫🇷Provence, France

Cassis

Cassis is a named French wine appellation associated with Provence, defined by its terroir and regulated style.

🇫🇷Occitanie, France

Cassoulet

Slow-cooked bean casserole with duck confit, Toulouse sausage, and pork from the Southwest.

🇫🇷France

Catigot d'anguilles

Catigot d’anguilles is an eel stew simmered with aromatics and wine or stock until the fish is tender.

🇫🇷Grand Est, France

Cendre de Champagne

Cendre de Champagne is a named French cheese associated with Grand Est, recognized for its own rind, aging, and milk character.

🇫🇷Nouvelle-Aquitaine, France

Chabichou du Poitou

Truncated cone-shaped goat cheese from Poitou with mild caprin flavor and hazelnut notes.

🇫🇷Burgundy, France

Chablis

Chardonnay from northern Burgundy, crisp, mineral, and traditionally unoaked.

🇫🇷Grand Est, France

Champagne

Sparkling wine from the Champagne region, made by the traditional methode Champenoise.