France

🇫🇷France

Pavé de Corbie

Pavé de Corbie is a dense French sweet made in sliceable form, with a firm crumb and a confection-like finish.

🇫🇷France

Pear Belle Helene

Poire Belle Helene

Poached pears with chocolate sauce and vanilla ice cream, a classic dessert.

🇫🇷Paris, France

Pear Tart Bourdaloue

Tarte Bourdaloue

Pear tart with almond frangipane, a Parisian patisserie classic.

🇫🇷Occitanie, France

Pelardon

Small cylindrical goat cheese from Languedoc with a creamy texture.

🇫🇷France

Pepper Steak

Steak au poivre

Steak crusted with cracked peppercorns and served with a creamy pan sauce.

🇫🇷Auvergne-Rhône-Alpes, France

Picodon

Small goat cheese from Drome and Ardeche with a tangy flavor.

🇫🇷Lyon, France

Pike Quenelle

Quenelle de brochet

Elongated pike dumpling served with Nantua crayfish sauce, a Lyon specialty.

🇫🇷Nouvelle-Aquitaine, France

Pineau des Charentes

Pineau des Charentes is a named French spirit associated with Nouvelle-Aquitaine, served for its distinctive regional profile.

🇫🇷Nouvelle-Aquitaine, France

Piperade

Piperade is a Basque stew of peppers, tomatoes, and onion, often finished with eggs.

🇫🇷Provence, France

Pistou

Provencal basil and garlic sauce, similar to pesto but without pine nuts.

🇫🇷Provence, France

Pistou Soup

Soupe au pistou

Provencal vegetable soup with basil and garlic pistou, a summer classic.

🇫🇷Normandy, France

Pommeau

Aperitif blend of apple juice and Calvados brandy, sweet and apple-forward.

🇫🇷Normandy, France

Pont-l'Eveque

Square-shaped Norman soft cheese with a mild creamy flavor.

🇫🇷France

Pot-au-Feu

Slowly boiled beef and vegetables, served as broth then meat and vegetables.

🇫🇷France

Potee

Hearty meat and vegetable stew cooked in an earthenware pot, with regional variations.

🇫🇷France

Potjevleesch

Potjevleesch is a Flemish mixed-meat terrine of chicken, rabbit, veal, and pork set in clear aspic.

🇫🇷France

Pouilly Fume

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

🇫🇷France

Poule Au Pot

Poule au pot is a whole chicken cooked with vegetables and broth, often stuffed and served with its cooking liquid.

🇫🇷France

Poulet Au Vin Jaune

Poulet au vin jaune is chicken braised in Jura yellow wine, traditionally paired with morels and cream.

🇫🇷Burgundy, France

Poulet à la Cancoillotte

Poulet à la cancoillotte is chicken served with melted cancoillotte cheese, garlic, and a light savory sauce.

🇫🇷Lyon, France

Praline Lyonnaise

Praline lyonnaise is a pink sugar-coated almond confection used in Lyon sweets and eaten on its own.

🇫🇷France

Profiteroles

Small choux puffs filled with cream, often served with warm chocolate sauce.

🇫🇷Provence, France

Provencal Tian

Tian provençal

Gratin of layered vegetables baked in an earthenware dish.

🇫🇷Nouvelle-Aquitaine, France

Pâté de Périgord

Pâté de Périgord is a rich, finely seasoned meat pâté associated with Périgord charcuterie.

🇫🇷Nouvelle-Aquitaine, France

Périgord Black Truffle

Truffe noire du Périgord

The winter black truffle (Tuber melanosporum) of Périgord, sold at the Lalbenque and Richerenches markets and prized for its earthy aroma.

🇫🇷Grand Est, France

Quiche Lorraine

Savory tart with a custard filling of eggs, cream, and lardons from Lorraine.

🇫🇷Burgundy, France

Rabbit with Mustard

Lapin a la moutarde

Rabbit braised in a mustard cream sauce, a Burgundy family classic.

🇨🇭Valais, Switzerland

Raclette

Raclette de Savoie

A half-wheel of cheese heated at the cut face and scraped onto a plate as it bubbles, eaten with potatoes, pickled onions and gherkins.

🇫🇷France

Raisin Pastry

Pain aux raisins

Spiral laminated pastry with raisins and creme patissiere filling.

🇫🇷Grand Est, France

Ratafia de Champagne

Ratafia de Champagne is a named French spirit associated with Grand Est, served for its distinctive regional profile.

🇫🇷Provence, France

Ratatouille

Provencal vegetable stew with eggplant, zucchini, peppers, and tomatoes in olive oil.

🇫🇷Auvergne-Rhône-Alpes, France

Reblochon

Semi-soft pressed cheese from Savoie, nutty and slightly fruity.

🇫🇷France

Red-Wine-Braised Hare

Civet de lièvre

Civet de lièvre is hare marinated and slowly braised in red wine with onions and herbs until richly tender.

🇫🇷France

Religieuse

Two stacked choux puffs filled with cream and frosted, resembling a nun.

🇩🇰Denmark

Remoulade

Rémoulade

A Danish creamy, tangy sauce with pickles, capers, and curry, served with fish, meat, and fries

🇫🇷France

Rillettes

Slow-cooked shredded meat preserved in fat, spreadable like pate.