France

🇫🇷Pays de la Loire, France

Grenadins de veau

Grenadins de veau are small veal medallions browned and served with a concentrated pan sauce.

🇫🇷Normandy, France

Grenouilles comme à Boulay

Grenouilles comme à Boulay are frog legs cooked in a creamy, garlicky sauce and served hot.

🇫🇷France

Harengs marinés de Honfleur

Harengs marinés de Honfleur are herring fillets cured in vinegar with onions and aromatics for a bright bite.

🇫🇷Auvergne-Rhône-Alpes, France

Hermitage

Hermitage is a named French wine appellation associated with Auvergne-Rhône-Alpes, defined by its terroir and regulated style.

🇫🇷France

Hochepot

Flemish mixed meat stew with beef, mutton, pork, and winter vegetables.

🇫🇷Pays de la Loire, France

Jambon aux mogettes (Ham with white bean stew)

Jambon aux mogettes pairs Vendée ham with creamy white beans simmered slowly with aromatics.

🇫🇷Paris, France

Jambon-beurre

Jambon-beurre is a fresh baguette split and filled with butter and slices of cooked ham.

🇫🇷France

Jausiereine

Jausiereine is a Jausiers pastry made from tender baked dough around a sweet filling, with a lightly browned surface.

🇫🇷France

Kig ha farz

Kig ha farz is a Breton meal of pork, vegetables, and a buckwheat dumpling cooked in the same pot.

🇫🇷France

King Cake

Galette des rois

Puff pastry filled with frangipane, eaten for Epiphany with a hidden feve charm.

🇫🇷Burgundy, France

Kir

Aperitif of creme de cassis topped with white wine, from Burgundy.

🇫🇷France

Kir Royal

Kir Royal is a named French spirit associated with France, served for its distinctive regional profile.

🇨🇭Switzerland

Kirsch

A clear cherry eau-de-vie distilled from whole crushed cherries including the stones, which give it a faint almond bitterness.

🇫🇷Brittany, France

Kouign-Amann

Breton pastry with layers of butter and sugar, caramelized and crispy.

🇫🇷Alsace, France

Kugelhopf

Alsatian brioche with raisins and almonds in a distinctive fluted mold.

🇫🇷Bordeaux, France

Lamproie à la bordelaise (Lamprey à la bordelaise)

Lamproie à la bordelaise is lamprey braised in red wine with its blood, shallots, and rich savory seasoning.

🇫🇷Grand Est, France

Langres

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

🇫🇷France

Le frésinat

Le frésinat is an Occitan pork stew combining tender meat with beans, herbs, and a reduced savory sauce.

🇫🇷France

Le poirat

Le poirat is a Berry pear tart baked with sliced pears in pastry until fragrant and tender.

🇫🇷Hauts-de-France, France

Le Welch

Le Welch is a northern French open toast covered with beer-soaked cheese, ham, and often a fried egg.

🇫🇷France

Lemon Tart

Tarte au citron

Butter tart shell with a tangy lemon curd filling.

🇫🇷France

Lillet

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

🇫🇷Normandy, France

Livarot

Norman cheese with distinctive raffia bands and a powerful persistent flavor.

🇫🇷France

Lobster in Tomato-Cognac Sauce

Homard a l'americaine

Lobster in a rich tomato and cognac sauce, a classic French preparation.

🇫🇷France

Lobster Thermidor

Homard Thermidor

Lobster Thermidor is cooked lobster meat folded into a creamy mustard-and-brandy sauce and browned in the shell.

🇫🇷Brittany, France

Lotte à l’armoricaine

Lotte à l’armoricaine is monkfish simmered with tomato, shallot, herbs, and a lightly spiced sauce.

🇱🇺Luxembourg Moselle, Luxembourg

Luxembourg Auxerrois Wine

Auxerrois

A soft, low-acid white grape that is nearly Luxembourg's own — planted here more than anywhere else and the backbone of its crémant.

🇫🇷Lyon, France

Lyonnais Salad

Salade lyonnaise

Frisée salad with bacon, croutons, and a poached egg, a Lyon bistro classic.

🇫🇷Paris, France

Macaron

Colorful meringue-based sandwich cookies with ganache or buttercream filling.

🇫🇷Grand Est, France

Madeleine

Small shell-shaped sponge cake with butter and lemon, from Commercy.

🇦🇷Mendoza, Argentina

Malbec

Argentina's flagship red wine grape, producing dark, fruity wines with a velvety texture. Mendoza is the heart of production, and Malbec is the national wine by decree.

🇫🇷France

Marmite dieppoise

Marmite dieppoise is a Normandy seafood stew combining fish, mussels, shrimp, cream, and aromatic vegetables.

🇫🇷Pays de la Loire, France

Marmite Sarthoise

Marmite Sarthoise is a Sarthe casserole of mixed meats and vegetables, slowly cooked until tender in a rich savory sauce.

🇫🇷Hauts-de-France, France

Maroilles

Strong square cheese from Nord-Pas-de-Calais, aged in damp cellars.

🇫🇷Hauts-de-France, France

Maroilles Tart

Flamiche au maroilles

Leavened dough tart filled with strong Maroilles cheese from Nord-Pas-de-Calais.

🇫🇷France

Marron glacé

Marron glacé is a whole chestnut slowly candied until it is glossy and tender.