What counts as a favourite food in France?
There is no single official answer to “what is the best food in France”. Favourites vary by region, season, generation and occasion, and surveys tend to give different results depending on who is asked. What we can say is that certain dishes come up again and again in French restaurants, home kitchens and food writing. This guide gathers those, grouped so you can see how they fit together.
If you are planning a trip, our guide to popular food in Paris covers what to look for in the capital. If you would rather cook, the ideas for a French summer dinner and a French themed dinner party put many of these dishes into a menu.
Classic dishes people often name
Stews and braises
Slow-cooked dishes are at the heart of traditional French home cooking.
- Boeuf bourguignon: beef braised in red wine, usually with onions, mushrooms and bacon. It is associated with Burgundy.
- Coq au vin: chicken braised in wine with lardons, mushrooms and onions.
- Pot-au-feu: beef and vegetables simmered together, often served as broth first and meat second.
- Blanquette de veau: veal in a creamy white sauce.
- Cassoulet: a slow-baked bean casserole from the south-west, typically with sausage and preserved duck or pork.
Bistro and brasserie plates
- Steak frites: steak with fries, often with a pepper or butter sauce.
- Confit de canard: duck leg preserved and slow-cooked in its own fat, then crisped.
- Croque monsieur and croque madame: a grilled ham and cheese sandwich, with a fried egg added for the madame.
- Moules marinieres: mussels cooked in white wine, shallots and herbs.
- Escargots: snails baked in garlic and parsley butter.
- French onion soup: caramelised onion broth topped with bread and melted cheese.
Tarts, gratins and savoury bakes
- Quiche Lorraine: an egg and cream tart with bacon, from the Lorraine region.
- Tarte flambee (flammekueche): a thin Alsatian flatbread with cream, onions and bacon. See our Alsace specialty foods guide.
- Gratin dauphinois: sliced potatoes baked with cream, from the Dauphine area.
- Tartiflette: a Savoyard potato, bacon and cheese bake. You can find a method in our recipes with Reblochon.
Seafood and the south
- Bouillabaisse: a Provencal fish stew from Marseille, traditionally served with rouille and bread.
- Salade nicoise: a composed salad from Nice with tuna, eggs, tomatoes and olives.
- Ratatouille: a stew of summer vegetables from Provence.
- Pissaladiere: an onion tart from the Nice area, topped with anchovies and olives.
Everyday favourites: bread, pastry and cheese
Some of France’s best-loved foods are not dishes at all, but daily habits.
- The baguette is bought fresh from a boulangerie and eaten with most meals.
- Croissants, pains au chocolat and other viennoiseries are common for breakfast or a weekend treat.
- Jambon-beurre, a baguette with ham and butter, is a simple lunch staple.
- Cheese is often served as its own course before dessert. France is known for a very large variety of cheeses, from soft Brie and Camembert to firmer Comte and blue Roquefort.
Regional dishes worth knowing
French cooking is strongly regional. A few useful anchors:
- Alsace blends French and Germanic traditions: choucroute, tarte flambee and kougelhopf. More in our Alsace guide.
- Savoie in the Alps is known for cheese-heavy dishes such as tartiflette and fondue.
- Provence and the Mediterranean coast lean on olive oil, tomatoes, herbs, fish and vegetables, much like the cooking across the border in Spain and Portugal (see our guide to Iberian dishes).
- The south-west is associated with duck, beans and cassoulet.
- Burgundy is associated with red wine braises, mustard and snails.
- Brittany and Normandy are known for crepes and galettes, butter, apples and seafood.
Sweet favourites
Common names on any list of French sweets include creme brulee, tarte Tatin, chocolate mousse, profiteroles, macarons, madeleines and fruit tarts. Many French meals end simply, with fresh fruit, yogurt or a small pastry, and the more elaborate desserts are often reserved for weekends and celebrations.
What is the “5 to 7” in France?
“Cinq a sept” literally refers to the hours between five and seven in the evening, the stretch between the end of the working day and dinner. In popular culture the phrase is most often associated with that time being used for socialising, and sometimes with discreet romantic meetings. It is not a formal rule, and many French people use the idea more simply for an after-work drink, or “apero”, with snacks. Treat it as a cultural expression rather than a rule to follow.
Other things France is known for
Alongside art, fashion and architecture, France is widely associated with food and drink traditions. Examples often mentioned include bread, cheese, wine, Champagne, pastry, regional markets and the long, multi-course meal. The French gastronomic meal has also been recognised on UNESCO’s intangible cultural heritage list.
How to bring French favourites to your table
If you are new to French cooking, start with something forgiving: a braise such as coq au vin, a simple tart, or a bistro salad. For a warm-weather menu, see our French summer dinner ideas. To cook for guests, the French themed dinner party guide explains how to pace a meal and plan ahead.
Frequently asked questions
What is the most popular food in France? There is no single measured winner. Bread, cheese and dishes such as steak frites, boeuf bourguignon and quiche are commonly mentioned.
What are the best classic French dishes for beginners to try? Coq au vin, French onion soup, quiche Lorraine, salade nicoise and gratin dauphinois are all approachable starting points.
Is French food always rich and heavy? No. Many everyday meals are built around vegetables, salads, fish and simple grilled meats, and richer dishes are often regional or festive.