Alsace, France
Alsatian Sauerkraut
Choucroute garnie
Alsatian sauerkraut with various sausages, smoked meats, and potatoes.
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French Guiana
Awara Soup
Awarasoep
Pulp scraped from the orange awara palm fruit, cooked for a day with smoked fish, salted meat, chicken and vegetables into a thick Easter stew.
France
Azinat
Azinat is an Ariège cabbage stew combining greens, potatoes, beans, and pork or sausage in a hearty broth.
Alsace, France
Baeckeoffe
Alsatian potato and meat casserole with three meats, slow-cooked in a sealed pot.
France
Barboton
Barboton is a Saint-Étienne potato stew of sliced potatoes, onions, and braised meat seasoned for a rustic meal.
Burgundy, France
Beef Bourguignon
Boeuf bourguignon
Beef slow-cooked in red Burgundy wine with mushrooms, pearl onions, and bacon.
France
Bombine
Bombine is an Ardèche potato stew combining potatoes, onions, herbs, and meat in a slow-cooked rustic preparation.
Marseille, France
Bouillabaisse
Provencal fish stew from Marseille with saffron, multiple fish varieties, and rouille.
Occitanie, France
Bourride
Bourride is a Mediterranean fish stew, commonly monkfish, finished with an aioli-thickened broth and served warm.
Brittany, France
Breton Fish Stew
Cotriade
Breton fish stew with various fish, a rustic and simple preparation.
France
Broufade
Broufade is a slow French beef stew with onions, herbs, and a deeply reduced savory sauce.
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.
Occitanie, France
Cassoulet
Slow-cooked bean casserole with duck confit, Toulouse sausage, and pork from the Southwest.
France
Clapassade
Clapassade is a southern French lamb stew cooked with onions, herbs, and olives into a thick savory sauce.
Alsace, France
Coq au Riesling
Coq au Riesling is chicken braised in Alsatian Riesling with onions, mushrooms, and cream for a fragrant sauce.
Burgundy, France
Coq au Vin
Chicken braised in red wine with mushrooms, onions, and bacon, a Burgundy specialty.
Martinique
Creole Chicken
Poulet Créole
Chicken marinated in Creole spices then grilled or stewed in a fricassée; a staple of Martinican home cooking; the poulet créole that is everyday Martinican fare.
Provence, France
Daube
Provencal beef stew slow-cooked in wine with orange zest and herbs.
France
Duck Confit
Confit de canard
Duck legs slow-cooked in their own fat until tender and melting, then crisped.
France
Fish Stew in Wine
Matelote
Fish stew with freshwater fish cooked in wine, hearty and rustic.
France
Fricot des barques
Fricot des barques is a rustic boatmen’s stew combining fish or meat with potatoes, onions, and broth.
France
Frigousse
Frigousse is a Breton-style chicken stew cooked with vegetables and a savory sauce, served as a warming family dish.
France
Game Stew
Civet
Stew of game (often rabbit) in wine, thickened with blood.
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.
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.
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.
France
Navarin
Lamb or mutton stew with turnips, a spring classic.
Nouvelle-Aquitaine, France
Piperade
Piperade is a Basque stew of peppers, tomatoes, and onion, often finished with eggs.
France
Potee
Hearty meat and vegetable stew cooked in an earthenware pot, with regional variations.
Burgundy, France
Rabbit with Mustard
Lapin a la moutarde
Rabbit braised in a mustard cream sauce, a Burgundy family classic.
Provence, France
Ratatouille
Provencal vegetable stew with eggplant, zucchini, peppers, and tomatoes in olive oil.
Fiji
Rourou
Taro leaves stewed down in coconut milk with onion and salt into a dark green side dish.
Wallis and Futuna
Sausau
A Wallisian stew of roasted breadfruit, first grilled over an open fire until soft, then diced and simmered in coconut milk until rich and creamy.
France
Veal Blanquette
Blanquette de veau
Veal stew in white sauce without browning, with mushrooms and pearl onions.