FranceWhat to eat in France: top 10 dishes
Traveling to France? These are the ten dishes it is best known for, from everyday staples to festive classics, with a short background and a tip on where and when to eat each one. Ranked by how widely they are known around the world.
01Ratatouille
Ratatouille is a traditional French vegetable dish originating in the Provence region of southern France, particularly associated with Nice and its surrounding region.
Travel tip A summer vegetable dish from Provence, often eaten at home or in bistros as a side or light main. It tastes good warm or cold.
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02Croissant
A croissant is a Viennoiserie in a crescent shape made from a laminated yeast dough that sits between a bread and a puff pastry. It is buttery and flaky, inspired by the shape of the Austrian kipferl, but using the Viennoiserie yeast-leavened laminated dough.
Travel tip A classic breakfast sold fresh each morning at bakeries (boulangeries), often with coffee. Look for ones made with butter.
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03French toast
French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights (of Windsor).
Travel tip Known as pain perdu in France, it is a homemade breakfast or dessert and appears on some café menus. Serve it with sugar, jam or fruit.
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04Waffle
A waffle is a dish made from usually leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used.
Travel tip Sold at street stands and cafés as a sweet snack, often with sugar, chocolate or cream. Best eaten warm and fresh.
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05Baguette
A baguette is a long, thin type of bread commonly made from basic lean dough. The dough of the traditional baguette is defined by French law. It is distinguishable by its length and crisp crust.
Travel tip Bought fresh daily at the bakery and eaten with most meals. Locals often carry it home or tear off pieces while it is still warm.
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06Crêpe
A crêpe is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury crêpes.
Travel tip Sold at street stands and crêperies, with sweet or savory fillings and especially strong in Brittany. Savory crêpes are often a full meal, often with cider.
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08Meringue
Meringue is a type of dessert or candy, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour, or gelatin may also be added to the eggs.
Travel tip Found in pastry shops as a light sweet, and used in desserts. It is crisp and very sweet, so pair it with unsweetened coffee or tea.
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09Ravioli
Ravioli are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine.
Travel tip An Italian-style filled pasta also found in French restaurants, especially in the southeast near the Italian border. It is usually served with sauce or in broth.
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Description: Wikipedia, CC BY-SA 4.0 · Photo: Wikimedia Commons