44 classic french meals you need to try before you die

7/22/2019 44 Classic French Meals You Need to Try Before You Die

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By Marie Telling,

January 14th, 2014

44 Classic French Meals You Need To

Try Before You Diewww.buzzfeed.com

(http://getpocket.com/redirect?url=http%3A%2F%2Fwww.buzzfeed.com%2Fmarietelling%2F44-classic-french-meals-you-need-to-try-before-you-die)View Original (http://getpocket.com/redirect?url=http%3A%2F%2Fwww.buzzfeed.com%2Fmarietelling%2F44-classic-french-meals-you-need-to-try-before-you-die)
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Justine Zwiebel / BuzzFeed


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1.


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You think you know scallops but if you havent tried this dish, you dont

know shit.

Find the recipe here. (http://www.saveur.com/article/Recipes/Classic-

Gratineed-Scallops)

What to drink:A sauvignon or a Chablis.
http://www.saveur.com/article/Recipes/Classic-Gratineed-Scallops


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For dessert:ese scallops are often served for Christmas. So what

better dessert than a bche, the traditional French Christmas dessert to

go with it? And who said you cant serve this dessert any time of the

year? Here is the recipe. (http://www.saveur.com/article/Recipes/Buche-

de-Noel)

2. Baked Camembert
http://www.saveur.com/article/Recipes/Buche-de-Noel


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jamieoliver.com (http://www.jamieoliver.com/recipes/cheese-

recipes/beautiful-baked-camembert)

It is a Camembert. And it is BAKED. What more do you need to know?
http://www.jamieoliver.com/recipes/cheese-recipes/beautiful-baked-camembert


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Find the recipe here (http://www.jamieoliver.com/recipes/cheese-

recipes/beautiful-baked-camembert).

What to drink:A red Bordeaux.

For dessert:A tarte tatin, a French apple pie, to end the meal on a sweetand light note. Here is the recipe.

(http://www.marthastewart.com/332862/tarte-tatin)

3. Moules Marinires

Shaiith/Shaiith

e association between mussels and french fries is a Belgian specialty,

but its very widespread in France and we brought our own twist to the

recipe. ere are many ways to cook mussels, my favorite is the moules
http://www.marthastewart.com/332862/tarte-tatinhttp://www.jamieoliver.com/recipes/cheese-recipes/beautiful-baked-camembert


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marinires, a recipe from the west of France where you cook the mussels

in a white wine broth with shallots and parsley.

Here is the recipe (http://smittenkitchen.com/blog/2006/08/exing-my-

food-neuroses-and-also-mussels/).

What to drink:A blond Belgian ale, or a white wine.

For dessert:A clafoutis, traditionally made with cherries but you can

switch them for rhubarb. Find two (very easy) recipes here

(http://www.saveur.com/article/Recipes/Cherry-Clafoutis) and here

(http://www.thekitchn.com/spring-dessert-recipe-roasted-145378).

4. Buckwheat Crpes
http://www.thekitchn.com/spring-dessert-recipe-roasted-145378http://www.saveur.com/article/Recipes/Cherry-Clafoutishttp://smittenkitchen.com/blog/2006/08/flexing-my-food-neuroses-and-also-mussels/


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Foodpictures / Via Shutterstock

In Brittany, authentic savory crpes are made with buckwheat our and

lled with anything you can dream of.


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Here is the recipe. (http://www.bonappetit.com/recipe/basic-buckwheat-

crepes)

What to drink:Apple cider.

For dessert:Crpes suzette.(http://www.foodandwine.com/recipes/crepes-suzette)

5. Blanquette de Veau
http://www.foodandwine.com/recipes/crepes-suzettehttp://www.bonappetit.com/recipe/basic-buckwheat-crepes


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Deana Sidney / Via lostpastremembered.blogspot.com

(http://lostpastremembered.blogspot.com/2013/01/paris-20s-and-

sauces-series-voluptuous.html)

Youll have a hard time nding a more quintessential French dish than

this veal ragout. Its trs trs bon.

Here is the recipe.

(http://lostpastremembered.blogspot.com/2013/01/paris-20s-and-

sauces-series-voluptuous.html)


For dessert:A Paris-Brest, a cream puff lled with whipped cream. Find a

recipe here (http://www.joyofbaking.com/ParisBrest.html) and here

(http://www.bbc.co.uk/food/recipes/minigateauparisbrest_80883).

6. Soupe Loignon
http://www.bbc.co.uk/food/recipes/minigateauparisbrest_80883http://www.joyofbaking.com/ParisBrest.htmlhttp://lostpastremembered.blogspot.com/2013/01/paris-20s-and-sauces-series-voluptuous.htmlhttp://lostpastremembered.blogspot.com/2013/01/paris-20s-and-sauces-series-voluptuous.html


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bonchan / Via Shutterstock

e queen of all soups. is is howNew York Timesfood critic Amanda

Hesser described it: It is one of the strangest and most delicious soup

recipes Ive encountered. By the time it is done, the soup is like a

savory bread pudding and the top has a thick, golden crust that your

guests will ght to the death over.

Here is the new recipe

(http://www.nytimes.com/2007/02/11/magazine/11food.t.html?

pagewanted=all&_r=0&_r=0).

What to drink:A Beaujolais.

For dessert:Chocolate clairs. e real ones are lled with chocolate

cream and not vanilla custard like most recipes in English would have you

believe. Here is a good recipe

(http://www.bbc.co.uk/food/recipes/chocolate_clairs_03600).

7. Sole Meunire
http://www.bbc.co.uk/food/recipes/chocolate_clairs_03600http://www.nytimes.com/2007/02/11/magazine/11food.t.html?pagewanted=all&_r=0&_r=0


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foodrepublic.com (http://www.foodrepublic.com/2012/07/12/katie-lees-

sole-meuniere-recipe)

You dont need fancy preparations to get an awesome result, especially

when it comes to sh. Sole meunire is thus a very straightforward and

easily prepared recipe. e nal dish is avorful, crispy, buttery, and
http://www.foodrepublic.com/2012/07/12/katie-lees-sole-meuniere-recipe


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lemony, all at once.

Here is the recipe. (http://www.foodrepublic.com/2012/07/12/katie-lees-

sole-meuniere-recipe)

What to drink:A white wine, like a Sancerre.

For dessert:Kouign-amann, a deliciously caramelized specialty from

Brittany. Find the recipe here

(http://www.davidlebovitz.com/2005/08/long-live-the-k/).

8. Hachis Parmentier

Mardi Michels / Via eatlivetravelwrite.com

(http://www.eatlivetravelwrite.com/2010/10/french-fridays-with-dorie-

hachis-parmentier/)
http://www.eatlivetravelwrite.com/2010/10/french-fridays-with-dorie-hachis-parmentier/http://www.davidlebovitz.com/2005/08/long-live-the-k/http://www.foodrepublic.com/2012/07/12/katie-lees-sole-meuniere-recipe


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A layer of mashed potatoes and a layer of juicy ground beef (or, as I like

to call them, two layers of heaven). Hachis Parmentieris often described as

a French version of shepherds pie. It is French comfort food at its best

and it is fairly easy to prepare.

Check out the recipe here(http://www.eatlivetravelwrite.com/2010/10/french-fridays-with-dorie-

hachis-parmentier/).

What to drink:A red wine, something like an Alsacian pinot noir.

For dessert:A crme brle. Its delicious, fun to prepare, and a perfectway to warm up a cold winter night. Here is the recipe

(http://www.foodnetwork.com/recipes/alton-brown/creme-brulee-

recipe/index.html).

9. Boudin Noir Aux Pommes
http://www.foodnetwork.com/recipes/alton-brown/creme-brulee-recipe/index.htmlhttp://www.eatlivetravelwrite.com/2010/10/french-fridays-with-dorie-hachis-parmentier/


17/77Oddur Thorisson / Via mimithorisson.com
http://mimithorisson.com/2012/10/14/why-not-eat-black-pudding/


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(http://mimithorisson.com/2012/10/14/why-not-eat-black-pudding/)

Boudin noir is a blood sausage. If youre not repelled by the concept,

youre in for a treat. ere are several varieties of boudin (in the French

Caribbean they produce a delicious spicy blood sausage thats worth the

trip alone). e traditional French boudin noir is excellent on its own or

served with baked apples.

Here is the recipe. (http://mimithorisson.com/2012/10/14/why-not-eat-

black-pudding/)


For dessert:A pithiviers, an almond-avored cake. Here is the recipe

(http://www.marthastewart.com/349965/pithiviers).

10. Cheese Souffl
http://www.marthastewart.com/349965/pithiviershttp://mimithorisson.com/2012/10/14/why-not-eat-black-pudding/http://mimithorisson.com/2012/10/14/why-not-eat-black-pudding/


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Molly Wizenberg / bonappetit.com

(http://www.bonappetit.com/recipe/classic-cheese-souffl)

Like Audrey Hepburns culinary school instructor in Sabrina

(http://www.youtube.com/watch?v=t6mzUs8TEDo) puts it: e souffl it

must be gay, gay, gay. Like two butteries dancing the waltz in the

summer breeze. Doesnt it make you want to channel your inner French

chef?

Here is the recipe (http://www.bonappetit.com/recipe/classic-cheese-

souffl).

What to drink:Both a red Beaujolais and a white riesling would work.

For dessert:Some salted butter caramels. Find the recipe here

(http://www.davidlebovitz.com/2010/01/salted-butter-caramels/).
http://www.davidlebovitz.com/2010/01/salted-butter-caramels/http://www.bonappetit.com/recipe/classic-cheese-soufflhttp://www.youtube.com/watch?v=t6mzUs8TEDohttp://www.bonappetit.com/recipe/classic-cheese-souffl


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11. Steak Tartare


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Lisovskaya Natalia / Shutterstock

When you eat steak tartare, youre eating meat the way it is supposed to

be eaten: raw. Dont be scared and unleash your primal instinct.

Here is the recipe (http://www.chow.com/recipes/10983-classic-steak-

tartare).


For dessert:A French apple cake. Here is the recipe.

(http://www.davidlebovitz.com/2010/11/dorie-greenspan-french-apple-

cake-recipe/)

12. Pot-au-feu
http://www.davidlebovitz.com/2010/11/dorie-greenspan-french-apple-cake-recipe/http://www.chow.com/recipes/10983-classic-steak-tartare


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Monkey Business Images / Via Shutterstock


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is beef and vegetable stew is the ultimate French winter dish. Youll

have a hard time nding anything more heartwarming and comforting

(except for cassoulet).

Here is the recipe. (http://www.bonappetit.com/recipe/pot-au-feu)

What to drink:A red wine, like a cabernet franc.

For dessert:A far breton, a prune cake from Brittany. Find the recipe

here (http://mimithorisson.com/2012/07/30/far-breton/).


13. Piperade
http://mimithorisson.com/2012/07/30/far-breton/http://www.bonappetit.com/recipe/pot-au-feu


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Cured By Bacon / Via curedbybacon.wordpress.com

(http://curedbybacon.wordpress.com/2013/09/03/basque-piperade-with-

fresh-eggs/)

Piperade is a specialty from the French Basque country. It is a little bit

like ratatouille, except not really since you use mostly onions and peppers

for the Basque specialty. Bake a few eggs in the dish and youre in for a

treat.

Find the recipe here

(http://curedbybacon.wordpress.com/2013/09/03/basque-piperade-with-

fresh-eggs/).

What to drink:A cabernet sauvignon.

For dessert:A gteau Basque, the most famous and delicious pastry

from the French Basque Country. Here is the recipe.

(http://www.npr.org/2009/12/24/121461544/gateau-basque-a-perfect-

cake-for-the-holidays)

14. Magret de Canard
http://www.npr.org/2009/12/24/121461544/gateau-basque-a-perfect-cake-for-the-holidayshttp://curedbybacon.wordpress.com/2013/09/03/basque-piperade-with-fresh-eggs/http://curedbybacon.wordpress.com/2013/09/03/basque-piperade-with-fresh-eggs/


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Oddur Thorisson / Via mimithorisson.com

(http://mimithorisson.com/2012/05/01/magret-de-canard-with-peaches-

and-potato-cake/)
http://mimithorisson.com/2012/05/01/magret-de-canard-with-peaches-and-potato-cake/


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Magret is French for duck breast. e secret here is in the cook of the

meat. You want the meat to be bloody for it to be good.

Here is the recipe. (http://mimithorisson.com/2012/05/01/magret-de-

canard-with-peaches-and-potato-cake/)


For dessert:A yogurt cake, the simplest cake recipe ever. Find it here

(http://chocolateandzucchini.com/archives/2005/10/yogurt_cake.php).

15. Garbure

Antonis Achilleos / Via elledecor.com

(http://www.elledecor.com/culture/daniels-dish-cold-comfort-a-46132)

Its a southwestern stew made of ham, cabbage, and other vegetables. Its

both comforting and delicious.
http://www.elledecor.com/culture/daniels-dish-cold-comfort-a-46132http://chocolateandzucchini.com/archives/2005/10/yogurt_cake.phphttp://mimithorisson.com/2012/05/01/magret-de-canard-with-peaches-and-potato-cake/


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Here is the recipe. (http://www.elledecor.com/culture/garbure-garlic-

toast-recipe-a-60865)

What to drink:A tannat.

For dessert:A pastis landais, a sweet brioche from the same area as thegarbure. Here is a recipe. (http://www.pau-

pyrenees.com/uk/decouv_gastro_cuisine_locale_rec_pastis_bearnais.php)

16. Cassoulet

bonchan / Via Shutterstock

A legendary French chef once said this duck and beans stew was the god

of southwestern French food. He was wrong. Cassoulet is the god of ALL

FOODS. Nothing and I mean NOTHING can match the comfort
http://www.pau-pyrenees.com/uk/decouv_gastro_cuisine_locale_rec_pastis_bearnais.phphttp://www.elledecor.com/culture/garbure-garlic-toast-recipe-a-60865


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brought to you by a good cassoulet. It is the most heartwarming and

delicious dish there is. Making a good cassoulet takes some time and

effort, but its all worth it.

Find a recipe here (http://www.saveur.com/article/Recipes/Cassoulet-

1000068227) and here (http://www.foodandwine.com/recipes/toulouse-style-cassoulet).

What to drink:A red wine, preferably from the southwest of France.

For dessert:A French apple tart. You cant really go wrong with this

classic. Here is the recipe. (http://www.saveur.com/article/Recipes/Saveur-100-2011-French-Apple-Tart)

17. Pan-seared Foie Gras
http://www.saveur.com/article/Recipes/Saveur-100-2011-French-Apple-Tarthttp://www.foodandwine.com/recipes/toulouse-style-cassoulethttp://www.saveur.com/article/Recipes/Cassoulet-1000068227


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Kenji Lopez-Alt / Via seriouseats.com

(http://www.seriouseats.com/2012/12/food-lab-pan-seared-foie-gras-

how-to.html)You may think the way we make foie gras is cruel. And maybe youre

right. But there is no better way to soothe the guilt than to taste pan-

seared foie gras. Foie gras pat is delicious, but pan-seared foie gras is

unique and amazing. e hardest part of this recipe is nding a fresh

whole foie gras at a local store. Once you have it, the recipe is actually

fairly easy and the result mind-blowing.

Here is the recipe. (http://www.seriouseats.com/2012/12/food-lab-pan-

seared-foie-gras-how-to.html)

What to drink:Both red and white wines work well this dish. A red

Bordeaux will be nice, but you may also want to try a sweet white wine.
http://www.seriouseats.com/2012/12/food-lab-pan-seared-foie-gras-how-to.htmlhttp://www.seriouseats.com/2012/12/food-lab-pan-seared-foie-gras-how-to.html


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For dessert:A French lemon tart to end on a fresh and sweet note. Find

the recipe, here (http://www.davidlebovitz.com/2009/05/tart-au-citron-

french-lemon-tart/).

18. Cont de Canard

LAURA HYND / Via telegraph.co.uk

(http://www.telegraph.co.uk/foodanddrink/recipes/9548568/Confit-de-

canard-recipe.html)

I dont know who had the idea to cook a duck in its own fat, but that

genius should be canonized. Even the strongest atheist will believe in Godafter tasting this specialty, especially if its served with duck fat-fried

potatoes.

Here is the recipe.

(http://www.telegraph.co.uk/foodanddrink/recipes/9548568/Cont-de-

canard-recipe.html)
http://www.telegraph.co.uk/foodanddrink/recipes/9548568/Confit-de-canard-recipe.htmlhttp://www.telegraph.co.uk/foodanddrink/recipes/9548568/Confit-de-canard-recipe.htmlhttp://www.davidlebovitz.com/2009/05/tart-au-citron-french-lemon-tart/


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For dessert:A French strawberry pie. Here is a recipe.

(http://southernfood.about.com/od/strawberrypierecipes/r/bl50221j.htm)

19. Poulet Basquaise

NotEnoughCinnamon.com (http://NotEnoughCinnamon.com) / Via

notenoughcinnamon.com

(http://notenoughcinnamon.com/2012/11/28/poulet-basquaise-pepper-and-tomato-chicken-stew/)

is chicken, pepper, and tomato stew from the French Basque country

was a favorite of Julia Child. Its simple, straightforward, and, you

guessed it, comforting.
http://notenoughcinnamon.com/2012/11/28/poulet-basquaise-pepper-and-tomato-chicken-stew/http://notenoughcinnamon.com/http://southernfood.about.com/od/strawberrypierecipes/r/bl50221j.htm


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Here is the recipe. (http://notenoughcinnamon.com/2012/11/28/poulet-

basquaise-pepper-and-tomato-chicken-stew/)


For dessert:A Basque pumpkin cornbread. Here is the recipe(http://lemonsandanchovies.com/2012/11/basque-pumpkin-

cornbread/#.UJQF9o58vzJ).

20. Lamprey la Bordelaise
http://lemonsandanchovies.com/2012/11/basque-pumpkin-cornbread/#.UJQF9o58vzJhttp://notenoughcinnamon.com/2012/11/28/poulet-basquaise-pepper-and-tomato-chicken-stew/


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Jacques PALUT / Via Shutterstock

is dish is not for everyone and the preparation itself is quite gruesome.

You have to bleed a lamprey aka the ugliest animal EVER

(http://blogs.nature.com/news/les/2012/05/7129322663_7861d71fca4.jpg

and collect the blood that you then use in the sauce along with red

wine. It was already served in some parts of France in the Middle Ages

and became widespread in most European courts in the 17th century.

Find the recipe here.

(http://www.chainedesrotisseurs.com/news_online/story.php?

ids=718&title=)

What to drink:A Bordeaux suprieur.

For dessert:Cannels, a specialty from Bordeaux. Crunchy on the

outside, soft on the inside, with a subtle taste of rum and vanilla. Here is

the recipe.

(http://chocolateandzucchini.com/archives/2005/10/caneles.php)
http://chocolateandzucchini.com/archives/2005/10/caneles.phphttp://www.chainedesrotisseurs.com/news_online/story.php?ids=718&title=http://blogs.nature.com/news/files/2012/05/7129322663_7861d71fca4.jpg


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21. Quenelles of Pike with Lobster Sauce


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e rst time I tasted quenelles of pike I heard angels sing. is specialty

from Lyon is rich and if youre watching your cholesterol you should

try something else but it is never heavy. e texture is light and uffy

and the pike avor very subtle. But it is the lobster sauce that brings the

whole thing to an enchanting dimension.

Find a recipe, here. (http://blogen.domaine-gagnard.com/2011/04/pike-

perch-quenelles-lobster-sauce/) And here is how

(http://www.youtube.com/watch?v=Wvkl8VMV3lg) a French chef

prepares quenelles.

What to drink:A chardonnay.

For dessert:Some bugnes lyonnaises, a sweet treat from Lyon. Here is the

recipe. (http://myfrenchcuisine.blogspot.com/2007/02/bugnes-

recipe.html)

22. Soupe de Poisson la Rouille
http://myfrenchcuisine.blogspot.com/2007/02/bugnes-recipe.htmlhttp://www.youtube.com/watch?v=Wvkl8VMV3lghttp://blogen.domaine-gagnard.com/2011/04/pike-perch-quenelles-lobster-sauce/


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Deana Sidney / Via lostpastremembered.blogspot.com

(http://lostpastremembered.blogspot.com/2011/03/marseille-fish-soup-

with-gorgeous.html)

is sh soup was born in Marseille. It used to be a shermens dish, so

the sh involved in its preparation is pretty cheap. Tomatoes and saffron

give it a beautiful color. e nal, and crucial, touch is the rouille, a

saffron mayonnaise that goes on top.
http://lostpastremembered.blogspot.com/2011/03/marseille-fish-soup-with-gorgeous.html


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Find the recipe here.

(http://lostpastremembered.blogspot.com/2011/03/marseille-sh-soup-

with-gorgeous.html)

What to drink :My grandmother, who makes a killer sh soup, told me

a ros was in order. For the wine snobs who roll their eyes at the mentionof ros, a Provence white wine will also work very well.

For dessert :Navettes de Marseille, a sweet pastry avored with orange

blossom water. It is shaped like a boat, to stick with the shing theme.

Here is the recipe. (http://www.beyond.fr/food/navette.html)

23. Gigot DAgneau Pleureur
http://www.beyond.fr/food/navette.htmlhttp://lostpastremembered.blogspot.com/2011/03/marseille-fish-soup-with-gorgeous.html


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A crying lamb gigot. e meat is cooked in the oven, slowly, on a grill,

with the potatoes placed on a rack underneath it. e meats juices fall on

the potatoes and cook them.


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HLPhoto / Via Shutterstock

is saffron-avored stew is the most iconic dish from Marseille and it

shares the warmth of the city. It involves four different types of sh and a

variety of shellsh. Its a classic that will be appreciated by all seafood

lovers.

Here is a recipe. (http://www.foodandwine.com/recipes/bouillabaisse-

october-2008)

What to drink:A white or a ros from Provence.

For dessert:A Beaumes de Venise cake with grapes, named after a little

town in the Vaucluse. Recipe here.

(http://www.epicurious.com/recipes/food/views/Beaumes-de-Venise-

Cake-with-Grapes-101605)

25. Pissaladire
http://www.epicurious.com/recipes/food/views/Beaumes-de-Venise-Cake-with-Grapes-101605http://www.foodandwine.com/recipes/bouillabaisse-october-2008


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Off the spork / Via offthespork.com

(http://www.offthespork.com/2010/06/cookbook-challenge-week-31-

french/)

Pissaladire is a pizza with onion, olives, and anchovies. Beautifully

simple and totally delicious.

Here is the recipe. (http://www.offthespork.com/2010/06/cookbook-

challenge-week-31-french/)

What to drink:A ros.

For dessert:A tarte tropzienne, which is basically a giant cream puff.

Recipe here (http://www.joepastry.com/2011/tarte-tropezienne-recipe/)

and here (http://www.jamesbeard.org/recipes/tarte-trop%C3%A9zienne-

strawberries-and-pistachios).
http://www.jamesbeard.org/recipes/tarte-trop%C3%A9zienne-strawberries-and-pistachioshttp://www.joepastry.com/2011/tarte-tropezienne-recipe/http://www.offthespork.com/2010/06/cookbook-challenge-week-31-french/http://www.offthespork.com/2010/06/cookbook-challenge-week-31-french/


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26. Soupe au Pistou

101cookbooks.com (http://www.101cookbooks.com/archives/soup-au-

pistou-recipe.html)

is soup is a specialty from Provence made with the French version of

pesto. Its both comforting and avorful.

Here is the recipe. (http://www.101cookbooks.com/archives/soup-au-

pistou-recipe.html)

What to drink:A red or ros wine from Provence.

For dessert:Some macarons, just because theyre really good. Recipe here

(http://www.marthastewart.com/318387/french-macaroons).

27. Ratatouille
http://www.marthastewart.com/318387/french-macaroonshttp://www.101cookbooks.com/archives/soup-au-pistou-recipe.htmlhttp://www.101cookbooks.com/archives/soup-au-pistou-recipe.html


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Roasted chicken with potatoes is the traditional Sunday lunch in France,

whether you buy it already roasted at the local farmers market or you

make it at home. ere are several recipes, but my favorite includes whole

garlic cloves roasted with the chicken. When you eat the chicken you crush

the roasted cloves on the meat. Its unbelievably good.

Here is the recipe. (http://www.marthastewart.com/319432/chicken-

with-40-cloves-of-garlic)

What to drink:Pretty much any red wine goes with that one.

For dessert:Another French classic, the religieuse pastry cream,chocolate ganache and whipped cream. Here is the recipe

(http://www.bbc.co.uk/food/recipes/religieuse_46431).

29. Navarin DAgneau
http://www.bbc.co.uk/food/recipes/religieuse_46431http://www.marthastewart.com/319432/chicken-with-40-cloves-of-garlic


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Rob Tannenbaum / Via marthastewart.com

(http://www.marthastewart.com/900973/aligote-toast-black-truffle?

search_key=aligot)Mashed potatoes with melted cheese and garlic. Native to the Aubrac, a

volcanic region with deserted granite landscapes in the center of France,

it is an ideal comfort food.

Here is a recipe. (http://www.marthastewart.com/900973/aligote-toast-

black-truffle?search_key=aligot)
http://www.marthastewart.com/900973/aligote-toast-black-truffle?search_key=aligothttp://www.marthastewart.com/900973/aligote-toast-black-truffle?search_key=aligot


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Bernd Juergens / Via Shutterstock

Melted cheese with white wine and garlic served in a communal pot where

everyone dips their bread. is typical dish from the French Alps is very

convivial and a perfect way to feed a group of friends after a long winter

day.

Find the recipe here. (http://www.saveur.com/article/Recipes/Fondue-

Savoyarde)

What to drink:A chardonnay.

For dessert:A Savoy cake, a specialty from the same region as the

fondue. Here is the recipe.

(http://www.davidlebovitz.com/2012/06/gateau-de-savoie-spongecake-

recipe/)

33. Tartiette
http://www.davidlebovitz.com/2012/06/gateau-de-savoie-spongecake-recipe/http://www.saveur.com/article/Recipes/Fondue-Savoyarde


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36. Flammekueche


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with a bread batter and leave it at the local bakery on their way to the

lavoir. e baker would leave the dish in the oven to bake for the rest of

the day. Even though the days of the lavoirare over, baeckeoffeis still

around because its fucking amazing.

Here is the recipe. (http://www.gourmettraveller.com.au/recipes/recipe-search/feature-recipe/2007/9/baeckeoffe/)

What to drink:A pinot noir.

For dessert:A damson pie, another specialty from Alsace. I couldnt nd

a recipe in English for the Alsatian version, but here(http://anneskitchen.co.uk/recipes/tarts-crumbles/quetschentaart-

luxembourgish-plum-tart-and-cook-book-giveaway/) is one from

Luxembourg thats very similar (the recipe measurements are in the

metric system).

40. Quiche Lorraine
http://anneskitchen.co.uk/recipes/tarts-crumbles/quetschentaart-luxembourgish-plum-tart-and-cook-book-giveaway/http://www.gourmettraveller.com.au/recipes/recipe-search/feature-recipe/2007/9/baeckeoffe/


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Vitaly Goncharov / Via Shutterstock

A classic and one of the easiest recipes on this list, it is always a hit. e

secret is to achieve the perfect balance between the soft and creamy

batter and the salty and crunchy bacon. Perfect if you feel like cooking

but dont have much time.

Here is a recipe. (http://www.marthastewart.com/338286/quiche-

lorraine)

What to drink:A dry white wine such as an Alsatian pinot gris.

For dessert:A mirabelle plum and almond frangipane tart. Here is the

recipe. (http://www.tarteletteblog.com/2010/08/recipe-gluten-free-

mirabelles-plums.html)
http://www.tarteletteblog.com/2010/08/recipe-gluten-free-mirabelles-plums.htmlhttp://www.marthastewart.com/338286/quiche-lorraine


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Foodpictures / Via shutterstock.com (http://www.shutterstock.com/pic-

84508117/stock-photo-cod-accras-with-spicy-cream-cheese-dip.html?

src=HXqW91d5rgqDcNEzeWg7rg-1-0)

As a friend of mine puts it: No one really likes cod but somehow

everyone loves cod accras. ese deep-fried French Caribbean specialties

can be served as appetizers or in a sandwich. ey are very good and

highly addictive.

Here is a recipe. (http://www.foodnetwork.ca/recipe/acras-cod-fritters-

with-dog-sauce/10247/)

What to drink:TiPunch (http://www.saveur.com/article/Recipes/Petit-

Punch-Vieux-Cocktail), a rum cocktail from the French Caribbean.

For dessert:Another specialty from the French Caribbean, a blanc-

manger coco a delicious and refreshing coconut-avored jelly-like cake.

Here is the recipe. (http://www.tropicalfoodies.com/2012/04/22/blanc-

manger-coco-a-light-and-fresh-dessert-for-those-hot-summer-days/)

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44 classic french meals you need to try before you die

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