Classic dishes

Choucroute garnie: a famous Alsatian recipe for preparing sauerkraut (sour cabbage) with sausages and other salted meats and charcuterie (cooked cold meats), and often potatoes. Although sauerkraut is a traditionally German and Eastern European dish, the French annexation of Alsace and Lorraine following the Peace of Westphalia in 1648 brought this dish to the attention of French chefs and it has since been widely adopted in France.

Kig ha farz: a cooked dish consisting of various meats simmered in a broth with a buckwheat flour based pudding. It is eaten traditionally in Brittany, more specifically around Léon in the region situated west from Morlaix to Brest. This dish, which is quite similar to a pot-au-feu, was once considered a dish for the poor and peasantry. The name in Breton, literally means "meat and stuffing".

Bœuf mironton: boiled beef baked in vinegar and caper sauce

Truite à la normand: Normandy trout with almonds

Bœuf bourguignon: the dish originates from the Burgundy region (in French, Bourgogne). It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking.

Coq au vin: a French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic. While the wine is typically Burgundy, many regions of France have variants of coq au vin using the local wine, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, and so on. Julia Child featured coq au vin in her breakthrough 1961 cookbook Mastering the Art of French Cooking, and coq au vin was seen as one of Child's signature dishes.

Moules à la provençale: Mussels with Tomatoes, Herbs and Garlic

Poulet à la niçoise: Southern Chicken with Olives

Confit de canard: a French dish made with the leg of the duck. While it is made across France, it is seen as a speciality of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then cooking it in its own fat.

Cassoulet toulousain