France

🇫🇷Paris, France

Croissant

Crescent-shaped laminated pastry, buttery and flaky, adapted from the Austrian kipferl.

🇫🇷France

Croque Monsieur

Croque-monsieur

Grilled ham and cheese sandwich topped with béchamel and gratineed cheese.

🇫🇷Paris, France

Croque-madame

Croque-madame is a toasted ham-and-cheese sandwich topped with béchamel and a fried egg.

🇫🇷France

Croquembouche

Croquembouche is a tower of caramel-bound choux puffs filled with pastry cream.

🇫🇷Centre-Val de Loire, France

Crottin de Chavignol

Small cylindrical goat cheese from Berry, aged from fresh to hard.

🇫🇷France

Croustade du Couserans

Croustade du Couserans is a layered pastry from Ariège, typically filled with apples and baked until crisp.

🇫🇷Burgundy, France

Croûte aux morilles

Croûte aux morilles is toasted bread covered with morels in cream sauce, served hot as a rich mushroom dish.

🇫🇷France

Crème de cacao

Crème de cacao is a named French spirit associated with France, served for its distinctive regional profile.

🇫🇷Normandy, France

Crêpes Mylene

Crêpes Mylene are Normandy sweet crêpes served as a named regional dessert preparation.

🇫🇷Normandy, France

Crêpes Normande

Crêpes normande are Normandy crêpes paired with apples, cream, or cider-scented flavors.

🇫🇷France

Cuisses de grenouilles

Cuisses de grenouilles are frog legs sautéed with garlic, parsley, and butter until browned and tender.

🇫🇷France

Côtes-du-Rhône Villages

Côtes-du-Rhône Villages is a named French wine appellation associated with France, defined by its terroir and regulated style.

🇫🇷France

Dacquoise

Nut meringue layers with buttercream, delicate and crunchy.

🇫🇷Provence, France

Daube

Provencal beef stew slow-cooked in wine with orange zest and herbs.

🇫🇷France

Dauphine Potatoes

Pommes dauphine

Pommes dauphine combine mashed potato with choux pastry before being fried into light puffs.

🇫🇷France

Dauphinois Gratin

Gratin dauphinois

Thinly sliced potatoes baked in cream and garlic, a Dauphine classic.

🇫🇷Burgundy, France

Dijon Mustard

Moutarde de Dijon

Strong smooth mustard from Dijon, made with verjus instead of vinegar.

🇫🇷Auvergne-Rhône-Alpes, France

Diots au vin blanc

Diots au vin blanc are Savoy sausages braised in white wine with onions, producing a tender sausage and sauce.

🇬🇫French Guiana

Dizé Milé

A beignet (fritter) stuffed with pastry cream; can be served with ice cream or sorbet and champagne; a Creole dessert of French Guiana; the name means 'mullet eggs'.

🇫🇷France

Dry Sausage

Saucisson sec

Cured dried pork sausage with many regional varieties, a French bar snack staple.

🇫🇷France

Duck Breast

Magret de canard

Magret de canard is the thick, prized breast of a duck raised for foie gras.

🇫🇷France

Duck Confit

Confit de canard

Duck legs slow-cooked in their own fat until tender and melting, then crisped.

🇫🇷France

Duck à l’Orange

Canard à l’orange

Canard à l’orange is roast duck served with a bittersweet orange sauce, often balanced with citrus zest and stock.

🇫🇷France

Défarde

Défarde is a Drôme offal dish of stuffed or braised lamb tripe seasoned with herbs and cooked slowly.

🇫🇷France

Eclair

Elongated choux pastry filled with cream and topped with glossy icing.

🇫🇷Nouvelle-Aquitaine, France

Enchaud

Enchaud is pork preserved by slow cooking and packing the meat in fat, then sliced cold or gently warmed.

🇫🇷Occitanie, France

Encornets farcis

Encornets farcis are squid stuffed with seasoned meat, rice, or herbs and braised in a savory sauce.

🇫🇷France

Endives au jambon (Baked endives and ham)

Endives au jambon are Belgian-style chicory wrapped in ham, covered with béchamel, and baked until gratinéed.

🇫🇷Burgundy, France

Epoisses

Pungent Burgundy cheese washed in marc de Bourgogne brandy, creamy and intense.

🇫🇷Occitanie, France

Escargots aux noix

Escargots aux noix are land snails baked with walnuts, garlic, and herbs, producing a tender bite with a nutty savory finish.

🇫🇷Burgundy, France

Escargots à la Bourguignonne

Escargots à la Bourguignonne are snails baked in garlic-parsley butter until the shells and sauce are hot.

🇫🇷Provence, France

Escargots à la provençale

Escargots à la provençale are snails baked or simmered with tomato, garlic, herbs, and olive oil rather than parsley butter.

🇫🇷Nouvelle-Aquitaine, France

Espelette Pepper

Piment d'Espelette

Basque chili pepper with AOC protection, mild heat and sweet-smoky flavor.

🇫🇷Nice, France

Estocafic

Estocafic is rehydrated salted cod cooked in the Niçoise manner with tomatoes, vegetables, and olive oil.

🇫🇷Occitanie, France

Estofinade

Estofinade is a southern salt-cod preparation mixed with potatoes and aromatics into a moist, savory dish.

🇫🇷Brittany, France

Far Breton

Traditional Brittany custard tart with prunes, dense and rustic.