8 best French food you can't miss

Lucas TorresFebruary 20, 2023

Coq Au Vin is a classic French dish that has been enjoyed for centuries.  The dish is made with chicken, lardons, mushrooms, onions, and garlic, all slowly cooked in red wine until the chicken is tender and the flavors have melded together.

The dish originated in Burgundy, France, and is believed to have been created by French farmers who used older roosters in the dish.  The roosters were slow-cooked in wine to tenderize the meat and create a rich and flavorful sauce.

Today, Coq Au Vin is a staple of French cuisine and can be found on menus all over the world.  The dish is typically served with crusty bread or potatoes to soak up the delicious sauce.

Photo by Ruslan KhmelevskyPhoto by Ruslan Khmelevsky

Escargots, also known as cooked snails, are a popular delicacy in French cuisine. Despite their slimy reputation, escargots are enjoyed by many food enthusiasts for their unique taste and texture.

To prepare escargots, the snails are first removed from their shells and cleaned thoroughly. They are then cooked in a garlic and herb butter sauce, which gives them a rich and savory flavor. The snails are typically served hot, often with a slice of crusty bread to soak up the delicious sauce.

While some may find the idea of eating snails off-putting, escargots have been a staple of French cuisine for centuries. They are a good source of protein and are low in fat, making them a healthy and satisfying option for adventurous eaters.

Escargots can be found on the menus of many French restaurants around the world and are often served as an appetizer or a main course. They are best enjoyed with a glass of dry white wine, which pairs well with the rich and savory flavors of the dish.

Photo by Marjan Sadeghi on UnsplashPhoto by Marjan Sadeghi on Unsplash

Ratatouille is a classic French dish that originated in the Provence region of France.  It is a vegetable stew made with eggplant, zucchini, bell peppers, onions, and tomatoes, all cooked together with herbs such as thyme and rosemary.

The dish is popular for its hearty and comforting flavors, as well as its versatility.  Ratatouille can be served as a side dish or as a main course, and can be enjoyed hot or cold.

To make ratatouille, the vegetables are first sautéed in olive oil until they are tender and slightly browned.  The herbs and tomatoes are then added to the pot, and the dish is simmered for a short time until the flavors have melded together.

Photo by Irene Fernandez on UnsplashPhoto by Irene Fernandez on Unsplash

Quiche Lorraine is a classic French dish that has become a popular brunch and lunch item around the world.  The dish originated in the Lorraine region of France and is traditionally made with a pastry crust filled with a mixture of eggs, cream, and bacon.

The quiche is baked until the custard filling is set and the top is lightly browned.  Quiche Lorraine can be served hot or cold and is often accompanied by a green salad or fresh fruit.

While the original recipe for Quiche Lorraine included only bacon, eggs, and cream, variations of the dish often include other ingredients such as cheese, spinach, mushrooms, and onions.

Photo by Conor Brown on UnsplashPhoto by Conor Brown on Unsplash

Croissants are a delicious French pastry that have become a popular breakfast item around the world. The pastry is made with layers of buttery dough that are rolled and folded multiple times, creating a flaky texture and distinct crescent shape.

Croissants can be enjoyed plain or filled with a variety of sweet or savory ingredients, such as chocolate, almond paste, or ham and cheese. They are typically served warm and fresh from the oven, with a cup of coffee or tea.

While croissants are now a staple in bakeries and cafes around the world, they originated in Austria and were brought to France in the 19th century. The French then developed their own unique recipe, incorporating their signature flaky and buttery pastry techniques.

Photo by Max GrissPhoto by Max Griss

Crème Brûlée is a classic French dessert that has become a staple in many high-end restaurants around the world.  It's a decadent, creamy custard dessert that is topped with a layer of caramelized sugar, creating a satisfying contrast between the smooth custard and the crunchy sugar crust.

The custard base of Crème Brûlée is made from a mixture of heavy cream, egg yolks, sugar, and vanilla.  The ingredients are combined and cooked over low heat until the mixture thickens and coats the back of a spoon.  This creates a smooth and velvety custard that is rich and indulgent.

After the custard has been prepared and chilled, a layer of sugar is added to the top of the custard.  The sugar is then caramelized using a kitchen torch, creating a thin layer of crispy caramel on top of the custard.  This is what gives Crème Brûlée its signature texture and flavor.

Crème Brûlée is typically served chilled and can be garnished with fresh fruit or a mint leaf.  It's a dessert that is often reserved for special occasions, but it's simple enough to make at home with just a few basic ingredients and a kitchen torch.

Photo by Geraud pfeifferPhoto by Geraud pfeiffer

Tarte Tatin is a classic French pastry that is known for its rich, caramelized flavor and unique upside-down presentation. This delicious dessert is made with layers of thinly sliced apples that are caramelized in butter and sugar before being baked with a buttery pastry crust.

To make Tarte Tatin, a pastry crust is rolled out and placed on top of a skillet or baking dish. Thinly sliced apples are arranged on top of the crust, and then covered with a layer of sugar and butter. The skillet is then heated on the stove until the sugar and butter caramelize and create a rich, golden-brown color.

Once the apples are caramelized, the skillet is removed from the heat, and the pastry crust is folded over the top of the apples. The skillet is then placed in the oven and baked until the pastry is golden brown and crispy.

When the Tarte Tatin is finished baking, it is flipped over onto a serving plate, revealing the caramelized apples and golden crust. The result is a beautiful and delicious dessert that is perfect for any occasion.

Photo by Malidate VanPhoto by Malidate Van

Steak Frites is a classic French dish that is beloved around the world for its simple yet satisfying flavors. This dish consists of a juicy steak served alongside crispy, golden-brown French fries, making it a favorite among meat lovers and comfort food enthusiasts.

The dish has humble beginnings, originating in French bistros and brasseries as a simple and affordable meal for working-class people. However, over time it has become a staple of French cuisine and can now be found on menus in high-end restaurants all over the world.

To make Steak Frites, a cut of steak is first seasoned with salt and pepper before being seared in a hot pan until it reaches the desired level of doneness. The steak is then removed from the pan and allowed to rest while the French fries are prepared.

The French fries are typically cut from fresh potatoes and then fried until they are crispy and golden brown. Once they are cooked, the fries are sprinkled with salt and served alongside the steak.

French cuisine is a treasure trove of flavors and textures that have been perfected over centuries. From savory stews to delicate pastries, these 10 best French dishes are a must-try for any food lover. So the next time you're in France, don't miss the opportunity to savor these delicious and unforgettable dishes. Bon appétit!