29 French Dishes You Need To Try At Least Once

Taste is certainly a subjective matter, and what titillates one person's palate may land flat for another. Nevertheless, identifying techniques and dishes from world cuisines that have influenced and inspired the culinary landscape can shed some light on the evolution of food. While it's fair to say that every country shares its local specialties with pride, the French take it a step further. The Escoffier School of Culinary Arts, founded by famed French chef Auguste Escoffier, highlights the importance of French cuisine internationally, going so far as to say that "[it] has come to rule the world." While it might sound arrogant, as the French colonized regions across the globe, they also spread their food traditions.

A few elements lie at the heart of French cuisine, according to Escoffier: technique, fresh seasonal ingredients, and attention to the details of the overall dining experience. In fact, UNESCO recognized the French gastronomic meal as an intangible cultural heritage of humanity. The ritualistic nature of the classic French dining experience is steeped in tradition, yet there are many components that are relevant in the modern day, such as the mere concept of a restaurant, which is credited to the French.

Apart from the cooking techniques and dining customs, French cuisine shines with its reliance on simple, high-quality ingredients and methods to consistently create a satisfying meal that will nourish you inside and out. Vegetarians be forewarned: French meals typically favor meat. 

Simplicity doesn't get much better than a plate of steak frites — unless you're ordering it in a bustling Parisian bistro. While steak and fries might sound boring to some, proper execution takes it to the next level. The dish is typical in France and Belgium, where it is classically accompanied by a pint of beer or glass of wine as an easy bistro dinner.

The steak tends to be a flank or hanger steak, cheaper cuts often left behind at butcher shops in favor of filets and sirloins. Describing his first experience with the steak, Anthony Bourdain wrote in The New York Times, "What's good — what's great — about French cuisine stems from its guiding principles, and no principle is more firmly ingrained in the minds and souls of French-trained chefs than the idea that one must 'use everything.' Use what's available. Use it to its best effect ... every scrap of shank, shoulder, and jowl."

The only decision you need to make is how you want your steak cooked — skip well-done if you want to be served in Paris. Pan-fried or grilled, the meat is served up simply with the chef's choice of sauce. There's no ketchup to be seen here, and béarnaise or hollandaise are commonly served alongside instead. Depending on the preparation, cooked shallots or onions might also top the steak. As for the fries, they range from thick-cut to crispy matchsticks, perfect to pop into your mouth between bites of steak.

Although many of France's cities are found inland, the coast has its fair share of activity as well. Of course, the outcome is an assortment of seafood-based specialties, and this Provençal icon is no exception. The bustling port of Marseille is the home of bouillabaisse, a seafood-heavy stew that was popularized by local fishermen coming in with their catch. What was once prepared as a spicy soup to flavor leftover fish scraps has since evolved into a dish of high caliber, central to the Provençal cuisine.

Mediterranean fish is at the heart of the stew, including such prime options as John Dory, monkfish, and red snapper. Buffa goes on to list other ingredients that go into the dish, including potatoes, tomatoes, onion, garlic, fennel, and saffron. The soupy preparation is served with crunchy slices of bread seasoned with aioli or rouille (a sauce made with red pepper, garlic, egg yolk, bread crumbs, and fish stock). As with many traditional dishes, varieties in preparation abound, and bouillabaisse can be served as a one-pot meal or in two parts: the spicy soup with bread, followed by fish cooked and presented in the soup as a second course.

A few staple ingredients are behind quiche Lorraine, an egg-based dish from France's Alsace region. Historically, the area has alternated between German and French control, and this dish actually originates from a 16th-century German preparation. In fact, the word quiche comes from the German word kuchen, meaning cake.

Not quite a cake but more akin to a pie, quiche Lorraine begins with either a shortcrust or a puff pastry base. The shell is filled with a rich cream and egg custard, seasoned with smoked pork lardons and nutmeg. Regional variations exist, and cheese or onions are sometimes incorporated into the filling. When the perfect consistency is achieved, the silky custard practically melts in your mouth, pleasantly contrasted by the flaky buttery crust. Quiche Lorraine is a nourishing meal that's ideal in the winter months, simply served with a green salad.

French cuisine has no shortage of hearty stews, and cassoulet from the southwest of France is another fine example. The name of the dish comes from a cassole, a type of ceramic dish designed for cooking at high heat. The recipe is said to have originally been prepared as sustenance for soldiers fighting against the English army in the 14th century. Indeed, goose or duck, vegetables, and beans cooked in the oven undoubtedly provide plenty of nourishment, but there's no need to be a soldier to enjoy it.

The recipe is vague, favoring local ingredients — which means that the dish will be slightly different depending on where you have it. Among the meats you might find, The Connexion lists duck confit, pork shoulder, sausage, and mutton, and the variety of beans also differs regionally, though they are generally white. Typical seasoning vegetables such as carrots, onion, and garlic are included in the slow-cooked dish. While you might not crave cassoulet in the middle of the summer, it is like a warm hug on a cold winter night.

Although the technique is an obstacle for many budding chefs, a well-made soufflé will change your life (perhaps not quite, but the experience is unlike any other). The airy preparation dates back to the 1700s, although the recipe was only documented in the following century. While a great soufflé evokes utter satisfaction, the risk of it deflating once it is removed from the oven is high — hence the importance of careful attention to detail and technique.

Although they can be made with many ingredients, a cheese soufflé is the perfect savory dish. Apart from cheese (traditionally Comté is favored), whisked egg whites, butter, milk, and flour as the main ingredients. Ham is sometimes added for an extra salty touch. As the ingredients bake, the concoction puffs up in a light and airy shape, reminiscent of a cloud. MasterClass explains that the characteristics of a soufflé result from whisking the egg whites, a method that creates air bubbles that eventually expand with heat. Once you've tried a cheese soufflé, you had better rush to taste a chocolate soufflé.

Most simply, coquilles Saint-Jacques is the French name for scallops; however, for those in the know, it also means a delicious gratin preparation. The origin of the saint's association with scallops is a matter of legend, and plenty of tales seek to explain it. The gist of it is that when the tomb of Saint Jacques (aka Saint James) was found on the coast of Spain, a cathedral was built and pilgrims flocked to visit, following the Camino de Santiago trail along the way. The nearby waters were filled with scallops in their shells, leading them to be named after the famous saint.

Legends aside, if you order coquilles Saint-Jacques in a French restaurant (ideally in France!) expect to be served scallops on the half shell. Cooking methods vary depending on whom you ask, and poaching, frying, and grilling are among them. Some preparations require the scallop to be chopped up and cooked before being transferred back to the shell, while others keep it whole. The meat is covered in sauce, which can be simply made with cream or with white wine, onions, and shallots. Finally, a sprinkling of cheese or buttery breadcrumbs and a parsley garnish are added on top and the scallops are grilled until golden. Enjoy coquilles Saint-Jacques as a starter before your main course, paired with a glass of rosé for the ultimate match.

It doesn't get much simpler — or classically Parisian — than a jambon beurre. The three-ingredient sandwich is, in fact, often named le Parisien after the city in which it was created in the 19th century. A generous chunk of baguette is sliced in half, spread thick with butter, and topped with wet-cured Paris ham. As a quick and nourishing lunch that could be prepared with no fuss, the sandwich was initially common among the working class.

These features and its easy yet delicious combination elevated the jambon beurre's popularity with the wider public. These days, more than one billion sandwiches are sold yearly, making it the most popular snack of its kind. Nevertheless, such high numbers mean that attention to quality is a key indicator in making a memorable jambon beurre. Artisanal baguettes and ham are prized, cultured butter is a must, and sandwiches made on the spot are favored for freshness. Finally, when you bite into it, the baguette should have a pleasant crunch that easily gives way to the salty, creamy flavors within.

We can't speak about French cuisine without mentioning snails. The Burgundian specialty has been a staple for thousands of years. The delicacy fluctuated in popularity over the millennia, but it has certainly endured the test of time. In fact, the preferred regional species of snails is protected and can only be harvested during a strict period to ensure repopulation. Due to its rarity, NPR reports that a majority of the snails consumed in France actually come from other countries in Central Europe.

In any case, snails aren't necessarily an everyday meal and are instead often enjoyed as part of festivities. Traditionally, the creatures (minus the shells) are cooked in a broth before being popped back into their shells, seasoned with garlic, parsley, and always plenty of butter, and baked. While it might require you to step outside of your shell, escargots are a culinary treat and French icon. You had better like garlic, though.

This timeless classic has certainly made its way to the United States, and it's not hard to find French onion soup on menus in restaurants of all stripes. Although the soup has evolved over time, the current rendition has been prepared since the 17th century. While it might seem like a ubiquitous menu item, the soup's popularity was only cemented in the mid-20th century.

The dish consists of a simple onion and meat broth topped with a crusty piece of bread that's covered with grated cheese, typically Comté or Gruyère, and finished off in the oven. It's hard to think of anything as satisfying as golden, bubbling cheese melted over bread that's sitting in an oniony broth. If you're looking for a hangover cure (or at least a way to hide behind onion breath), French onion soup was once a common solution.

What's not to love about creamy potatoes? Although the preparation is simple, gratin Dauphinois is sure to hit the spot every time. The dish originates from the Dauphine region in southeast France, but it has since become a French classic with regional variations. The rich preparation can be served either as a comforting meal or as a side with meat.

Thin potato slices, butter, and cream are spread out in a baking dish and cooked until the spuds are ready and the top is a deep golden color. Some garlic, nutmeg, salt, and pepper can be included to season. While you might be inclined to add cheese, it isn't necessary. As the cream bakes in the oven, the edges brown into a crusty finish. 

Famed cookbook writer Elizabeth David writes in the Daily Mail that the authentic version omits eggs or cheese — plenty of cream does the job. That said, if you add cheese the dish will still be considered acceptable, depending on whom you ask. In fact, The Guardian indicates that the Larousse Gastronomique (a prized encyclopedia of cuisine) allows for some grated Gruyère.

A simple fish recipe might not seem like it has what it takes to become an iconic dish, but then again, sole meunière is one of a kind. Revered by Julia Child in her memoir, "My Life in France," as well as by King Louis XIV, this basic preparation highlights the importance of fresh ingredients. Although the components are basic, the method calls for precision, as Child highlights in her book "Cooking at Home."

A Dover sole (often the whole fish) is seasoned with salt, pepper, and a sprinkle of flour, then lightly sautéed in a pan with clarified butter. Next, a browned butter sauce is made and drizzled over the fish, along with a few squeezes of fresh lemon juice, fresh parsley, and some capers if desired. If you manage to source Dover sole in the U.S., you're likely to notice its costly price tag. To recreate a similar dish more frugally (and without having to seek out a rare fishmonger carrying Dover sole), the lemon sole is a suitable alternative.

Onions, anchovies, and olives might be at the top of many people's lists of foods they prefer to avoid, but if you're ready to set that aside, you'll be pleasantly surprised by pissaladière. The popular preparation from Nice and surrounding areas in the South of France is considered by some to be a sort of French pizza. Much like the Italian favorite, pissaladière consists of a thin olive-oil yeasted bread dough, topped with slowly stewed onions, black olives, and anchovies. The combination of ingredients provides the perfect burst of salinity to pair with the dough.

The flatbread's name comes from pissalat, a traditional salted fish paste that was originally used to flavor the bread. Eventually, whole or puréed anchovies became more common to use as they were easier to source. Find it at a street stand in the morning or prepare the savory dish yourself. If you're serving it as a late afternoon snack, be sure to have a bottle of Provence rosé ready to pour — it's the perfect complement to a salty pissaladière.

Confusingly named after the vessel it's prepared in, terrine is a type of pâté typically made with meat and vegetables. More specifically, the dish is made by combining ground meat, fat, herbs, spices, and usually some sort of fortified wine. Organ meats are commonly included in the mix, and seafood versions are popular, too. In some cases, cooks will add gelatin on top, giving it a glossy sheen and maintaining the shape. The components are pressed into a loaf pan (a terrine) and baked on low heat or in a water bath, then chilled until set.

Given the final loaf shape, terrine is usually sold as thick slices to spread on crackers or a crusty baguette. It is often served on a charcuterie board as an appetizer or as a light snack with drinks. Favorites include duck, foie gras, salmon, chicken, and pork terrine, though game meats like venison, rabbit, and pheasant regularly show up as terrine, too.

Whereas terrine and rillettes rely on a crusty slice of baguette to carry the delicacy to your mouth, p​​âté en croûte comes prepared. Translated as pâté in a crust, the meat spread (pork, veal, poultry, and game are common) is baked in a pastry shell. You'll immediately be impressed by the presentation, and that's before you take a flaky bite. Although back in the Middle Ages, the pastry shell was intended as a way to keep the meat on the inside fresh, by the 17th and 18th centuries, the shortcrust pastry itself became just as valuable as the contents.

The dish has seen numerous versions, from the purely practical to the over-the-top gourmet. That wasn't sufficient for the most zealous foodies, and, in 2009, a group of them founded the World Championship of the pâté en croûte. Every year, serious chefs compete to produce the perfect specimen of pâté coated in aspic and enclosed in a thin and perfectly flaky pastry. Part of the dish's appeal is the aesthetic way the contents are displayed. While the average French butcher won't have the artistic skills of a world champion, the layers and patterns of ingredients within are part of the charm.