Classic French dishes, cooking techniques, and regional specialties, one dish or technique per card.
40 cards · basic cards · AI-written, checked twice. Edit anything.
- Coq au vin
- Chicken braised in red wine with mushrooms and bacon
- Beef bourguignon
- Beef stew braised in red wine with root vegetables
- Cassoulet
- Slow-cooked bean and meat casserole from southwest France
- Ratatouille
- Vegetable stew with eggplant, zucchini, peppers, and tomatoes
- Bouillabaisse
- Spiced fish stew from Provence served with rouille and bread
- Sole meunière
- Sole fish sautéed in brown butter with lemon juice
- Crêpes
- Thin pancakes that can be served sweet or savory
- Tarte Tatin
- Caramelized apple tart baked upside down, inverted before serving
- Crème brûlée
- Custard dessert with a caramelized sugar crust on top
- French onion soup
- Soup made from caramelized onions topped with cheese and bread
- Duck confit
- Duck leg preserved and cooked in its own fat
- Pâté
- Forcemeat spread made from liver and spices, served as appetizer
- Foie gras
- Fattened duck or goose liver considered a luxury delicacy
- Quiche Lorraine
- Savory tart with bacon and custard filling in pastry crust
- Pot-au-feu
- Boiled beef and vegetable stew served in its cooking broth