French Cuisine Project
For this project choose 20 French foods from the list that look interesting to you. Write three interesting facts about each food you choose. Provide at least three pictures of them. At the bottom of the page I've provided an example of student work from spring 2016.
For this project choose 20 French foods from the list that look interesting to you. Write three interesting facts about each food you choose. Provide at least three pictures of them. At the bottom of the page I've provided an example of student work from spring 2016.
- Bûche de Noël
- Café liégeois
- Clafoutis
- Crème brûlée
- Crepes
- Croquembouche
- Éclair
- Far Breton
- Fraisier
- Galette des rois
- Gateau au yaourt
- Macarons
- Madeleine
- Mille-feuilles
- Mousse au chocolat
- Pain au chocolat
- Pain perdu
- Quatre-quarts
- Saint Honoré
- Soufflé
- Tarte Tatin
- Tarte tropezienne
- Baba au rhum
- Bouchée à la reine
- Crepe et fruit
- Fuseau lorrain
- Glace Plombières
- Pâté lorrain
- Macarons de Nancy
- Madeleine
- Potée Lorraine
- Quiche Lorraine
- Tarte à la brimbelle (Myrtille)
- Tarte à la mirabelle
- Tête de veau
- Tourte
- Matelote (fish stewed in cider)
- Moules à la crème Normande (mussels cooked with white wine, Normandy cider, garlic and cream)
- Tarte Normande (apple tart)
- Teurgoule (a baked rice dessert)
- Tripes à la mode de Caen (tripe cooked in cider and calvados)
- Crêpes
- Kig ha farz (boiled pork dinner with buckwheat dumplings)
- Kouign amann (galette made flaky with high proportion of butter)
- Poulet à la bretonne (Brittany cider chicken, simmered with navy beans, beets, and bacon, in apple cider)
- Bœuf bourguignon (beef stewed in red wine)
- Coq au vin (chicken braised in red wine, lardons and mushrooms)
- Escargots de Bourgogne (snails baked in their shells with parsley butter)
- Gougère (cheese in choux pastry)
- Jambon persillé (also known as Jambon de Pâques, a marbled ham with parsley)
- Oeufs en meurette (poached eggs in a red wine and pepper reduction sauce)
- Pôchouse (pauchouse; fish stewed in red wine)
- Andouillette (a kind of sausage with tripe)
- Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped)
- Gratin dauphinois a traditional regional French dish based on potatoes and crème fraîche
- Quenelle (flour; butter; eggs; milk; and fish, traditionally pike, mixed and poached)
- Raclette (the cheese is melted and served with potatoes, ham and often dried beef)
- Soupe à l'oignon (onion soup based on meat stock, often served gratinéed with cheese on top)
- Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork)
- Aligot (mashed potatoes blended with young Tomme cheese)
- Gargonschnov Tripoux (tripe 'parcels' in a savoury sauce)
- Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese)
- Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts)
- Truffade (potatoes sautéed with garlic and young Tomme cheese)
- Bourride (white fish stewed with vegetables and wine, garnished with aïoli)
- Brandade de morue (puréed salt cod)
- Cargolade (Catalan style of escargot)
- Clapassade (lamb ragout with olives, honey and licorice)
- Encornets farcis (cuttlefish stuffed with sausage meat, herbs)
- Rouille de seiche (squid prepared in a similar way to bourride)
- Trinxat (Catalan cabbage and potatoes)
- Daube provençale
- Fougasse
- Gateau des rois (tortell, provençal variant of the king cake with glazed fruit)
- Gibassier (galette made with olive oil and spiced with anise, candied orange peel, and orange flower water, and dusted with baker's sugar)
- Navette (from Marseille)
- Oreilette (beignet eaten during carnival or Christmas)
- Pan-bagnat (sandwich with whole wheat bread, salade, hard boiled eggs, tomatoes, tuna or anchovies and olive oil)
- Panisses
- Pieds paquets (lambs' feet and tripe 'parcels' in a savoury sauce)
- Pissaladière (an antecedent of the much more popular pizza)
- Pompe à l'huile also called Fouace in Occitan (galette made with olive oil; one of the thirteen desserts of a Provençal Christmas)
- Quince cheese
- Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic)
- Salade Niçoise (various ingredients, but always with black olives and tuna)
- Socca
- Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan)
- Tapenade (puree or finely chopped olives, capers, anchovies and olive oil)
- Tarte tropézienne (famous tarte from Saint-Tropez)