Famous French Food

The French are known for their fine ways of dining and exquisite food as well. Every region in France has its own specialty, which is probably why we have different types of French food that are popular all over the world. Here is a list of all the food items that are a delicacy of French cuisine.

Croissants

Croissants are crescent-shaped bread rolls made from dough in a manner that is similar to that of making bread; however, it has some additional ingredients, such as eggs, butter, sugar, and milk. The dough is first applied with butter, and is then folded and rolled before rolling it into a sheet.

Camembert

Camembert is a type of soft cheese, first made in 1791 by a farmer from Normandy. The version of this cheese known today is probably credited to the various cheese-making processes, and their industrialization during the 19th century. 

Valençay

Valençay cheese comes from the Berry province of France, and is made from unpasteurized goat's milk. Known for its truncated pyramidal shape, this cheese has a soft texture and flavored outer layer. The cheese gets its blue-gray color from the molds and is later dusted with charcoal to give it a darkened appearance.

Roquefort

Roquefort cheese is a blue cheese made from sheep's milk. According to the French laws, only that cheese, which comes from the French region of Roquefort-sur-Soulzon can be termed as Roquefort Cheese. This type of cheese is a tad moist, and gets its taste from the addition of blue mold during its preparation.

Beef Bourguignon

Originating in the region of Burgundy in France, Beef Bourguignon -- a classic French recipe -- is a type of stew. The stew is cooked from beef prepared in wine (typically, red Burgundy) with beef broth, along with bouquet garni, onions, and garlic to taste. 

Bouillabaisse

Bouillabaisse is a fish stew from the region of Provence in France. The name originates from two words; bolhir, which means 'to boil', and abaissar, meaning 'to simmer'. As per the regional tradition, a Marseillaise bouillabaisse includes at least 5 different kinds of sea fish, such as scorpion fish, shellfish, sea robin, and European conger. It can also include octopus, mussels, velvet crabs, or spider crabs.

Cassoulet

This is a slow-cooked casserole, coming from the south of France. Typically, a cassoulet consists of meat -- either from pork sausages, duck, or goose, and rarely mutton. Named after a traditional, circular-cooking vessel casserole, this dish originated in Castelnaudary and has been adapted into several variations. The cassoulet is also sold in cans, and the prices vary with the ingredients.

Crêpe

Crêpe is a thin pancake made from either wheat flour, or buckwheat flour. Originated in Brittany, crêpes are filled with different fillings, which can be sweet, or savory, and are served with cider. With the sweet fillings, crepes are served as breakfast, or dessert, while savory-filled crepes can be eaten for lunch, or dinner. The sweet fillings can include sugar, maple syrup, whipped creams, and custard, whereas the savory fillings consist of eggs, ham, mushrooms, cheese, and other products of meat.
--Starry(Wenqing Wang)