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