The 22 Must-Try Dishes You Can’t Miss In France
Ready to eat your way through France without second guessing what to order? From buttery classics to rustic regional legends, these dishes show you exactly where flavor and tradition collide. You will taste stories from markets, bistros, and grand-mere kitchens with every bite. Keep this list handy so you always know what to try next and where to chase it.
1. Coq au Vin
Picture tender chicken simmered low and slow in red wine until it practically melts on your fork. Smoky lardons, soft mushrooms, and sweet pearl onions build layers you can taste in every bite. Dunk a torn hunk of bread into the glossy sauce and you are done.
You will want a medium-bodied Burgundy on the table for harmony. If you spot it in a village bistro, order without hesitation. This dish whispers comfort, patience, and Sunday lunches that linger.
2. Boeuf Bourguignon
This stew is the soul of Burgundy, where beef, Pinot Noir, and thyme turn into velvet. Long braise, gentle heat, and patience transform tough cuts into spoon tender wonder. Carrots and mushrooms keep the conversation earthy and sweet.
You will want potatoes or buttered noodles to catch every last sheen of sauce. The aroma alone could stop street traffic. Order it when the menu hints at grand-mere recipes and you will remember the bowl all winter.
3. Cassoulet
Hearty and slow, cassoulet rivals a warm fireplace in deep winter. White beans cuddle with duck confit, Toulouse sausage, and pork under a golden crust you crack with your spoon. Every bite tastes like Gascony pride and farmer patience.
It is rich, so pace yourself and plan a stroll after. If you see a cassole from Castelnaudary or Toulouse, expect a regional debate. You just eat and smile while locals argue which version wins.
4. Bouillabaisse
Marseille built its reputation on this fisherman stew, bright with saffron and the sea. Several rockfish simmer into a golden broth that tastes like sunshine and waves. You spread garlicky rouille on toast and float it like a little raft.
Expect briny depth and citrus perfume from orange zest. True spots serve broth first, then fish on a platter. If you love seafood, this is a pilgrimage dish you will dream about later.
5. Ratatouille
Provence in a pan, ratatouille turns market produce into a savory confetti of summer. Tomatoes, eggplant, zucchini, and peppers soften into a sweet tangle with garlic and basil. Serve warm or at room temperature and let the olive oil shine.
You will taste sunshine even on rainy days. Pair it with a crisp white or tuck it beside roast fish. When vegetables are this good, meat can wait its turn.
6. Steak Frites
Sometimes you just want a perfect steak and a mountain of crispy fries. Steak frites delivers that brasserie dream with sizzling edges and juicy centers. A pepper sauce or shallot butter melts into the meat and onto your plate.
Dip fries in juices and do not apologize. Ask for the cut you like and medium rare if you dare. This is weeknight luxury that never gets old in Paris.
7. Duck Confit
Salt, time, and low heat turn duck legs into pure magic with shattering skin. The meat pulls away in silky strands that beg for roasted potatoes cooked in the same fat. A little salad with sharp vinaigrette keeps things balanced.
You will hear the crunch when your fork sinks in. Southwestern France claims it proudly, and so will you. Order it when the night feels chilly and cozy.
8. Croque Monsieur
This is the ham and cheese sandwich that went to finishing school. Thick slices, creamy béchamel, and gooey Gruyere make every corner indulgent. It arrives bubbling, browned, and begging for a knife to break the crust.
Add a fried egg and it becomes a Croque Madame, equally irresistible. Pair with a crisp salad or a small espresso. Perfect when you need comfort fast between museums and strolls.
9. Quiche Lorraine
Buttery crust and custard make quiche Lorraine a brunch hero. Salty lardons punctuate the silky filling, giving each bite a savory pop. The top should be lightly golden with a gentle wobble in the center.
Grab a slice at a bakery or sit for a leisurely cafe lunch. It travels well for picnics under plane trees. One slice turns into two when you are not watching.
10. Soupe à l’Oignon (French Onion Soup)
Caramelized onions swim in deep broth beneath a cheesy lid that crackles under your spoon. The sweetness of the onions meets a savory depth that feels like a hug. Every spoonful pulls stretchy Gruyere strands across your bowl.
It is best on a chilly evening with a glass of red. Bistros near old markets often do it right. You will want to linger until the bowl is empty.
11. Salade Niçoise
Fresh and briny, this salad tastes like the Riviera on a breezy day. Tuna, anchovies, olives, and eggs mingle with tomatoes and green beans under a sharp vinaigrette. Potatoes make it satisfying without feeling heavy.
Purists skip cooked tuna and keep it canned or seared lightly. Grab one in Nice and eat watching the water sparkle. It is a perfect lunch when the sun is high.
12. Moules Marinières
Mussels open like tiny flowers in a broth of white wine and butter. Shallots and parsley perfume the steam that fogs your glasses. Scoop them up with fries and let the broth drip back into the pot.
When the tide is right, the flavor is unbeatable. Slurp, smile, repeat until only shells remain. Coastal brasseries are your best bet for freshness and charm.
13. Galette Complète
Buckwheat brings a nutty edge to this savory crepe from Brittany. Ham, melted cheese, and a sunny egg nestle inside with lacey crisp edges. The yolk breaks and becomes sauce, coating every bite.
Pair it with a dry cider poured into a little cup. Street windows and tiny creperies both deliver the goods. One galette turns into two when you catch the aroma.
14. Sole Meunière
Simple technique meets absolute elegance. Sole is lightly floured, kissed by hot butter, and brightened with lemon and parsley. The flesh flakes cleanly from the bone and tastes like the sea in silk pajamas.
Order when you see a chalkboard special at a classic bistro. A crisp white wine is your best friend here. You will chase the last butter with bread and grin.
15. Magret de Canard
Thick duck breast with crackling skin delivers serious satisfaction. Properly cooked, the center stays rosy while the fat renders into flavor fireworks. A tart fruit sauce like cherry or fig keeps richness in check.
Ask for medium rare and trust the chef. Pair with a robust red and roasted potatoes. In the Southwest, this dish is a love letter you will want to reread.
16. Foie Gras
Luxurious and controversial, foie gras melts like butter with a caramelized crust. A small portion is plenty, especially with brioche and a tart compote. Each bite coats your mouth then vanishes, asking you to take another.
It pairs beautifully with Sauternes if you like sweet wine. Order thoughtfully and savor slowly. This is a special occasion indulgence you remember long after dessert.
17. Quenelles de Brochet
Light as clouds, these pike dumplings float in a luxurious crayfish sauce. Lyon guards this specialty like a secret it still wants you to discover. The texture is delicate, the flavor quietly elegant and savory.
Use your spoon, not your knife, and let the Nantua sauce shine. If you love subtle seafood, this will surprise you. Seek them out in old school bouchons around Lyon.
18. Andouillette
This is the boldest sausage on the list, with an aroma that sparks debate instantly. Coarse tripe filling gives it a distinct texture and deep savor. Mustard sauce and crisp fries make the experience friendly.
Order only if you are adventurous and curious. Lyon and Troyes are famous for it, and locals have strong opinions. You might love it or leave it, but you will not forget it.
19. Choucroute Garnie
Alsace brings the feast with tangy sauerkraut crowned by sausages and smoked pork. Potatoes and mustard join in to make everything feel hearty and bright. Each forkful balances savory meats with gentle acidity.
Pair with a dry Riesling for a perfect regional duet. Order when the weather turns cold and appetites grow. Expect generous portions and friendly tavern energy.
20. Tarte Flambée (Flammekueche)
Paper thin dough meets a hot oven and comes out bubbling and blistered. Cream, onions, and lardons make a simple topping that tastes like a warm evening with friends. You pick up slices and fold them like a letter.
It is fast, fun, and perfect with a cold beer or crisp white. In Alsace, it appears before you finish ordering. Do not resist a second round if the table nods.
21. Blanquette de Veau
Gentle and comforting, this veal stew skips browning and leans into cream and lemon. Mushrooms, onions, and carrots keep it traditional and generous. You spoon it over rice and watch the sauce cuddle into every grain.
It tastes like quiet Sundays and soft conversation. Choose it when you want finesse without heaviness. The brightness at the finish makes you reach back for more.
22. Confit de Poisson à la Provençale
Imagine fish bathed in warm olive oil with tomatoes, garlic, and thyme humming softly. The flesh becomes silky, delicate, and perfumed with the garden. Spoon some onto bread and let the juices run.
It is lighter than it sounds, especially with a squeeze of lemon. Seek it along the Mediterranean coast where produce sings. This is a slow whisper of flavor rather than a shout.
