French Cuisine - National Cuisine

National Cuisine

There are many dishes that are considered part of the french nation's national cuisine today.

A meal often consists of three courses, hors d'œuvre or entrée (introductory course, sometimes soup), plat principal (main course), fromage (cheese course) and/or dessert, sometimes with a salad offered before the cheese or dessert.

Hors d'œuvre

  • Basil salmon terrine

  • Bisque is a smooth, creamy, French potage

  • Foie gras with mustard seeds and green onions in duck jus

  • Velouté de mousseron

Plat principal

  • Pot au feu is a cuisine classique dish

  • Pommes Frites is a simple and popular dish

  • Baguette often accompanies the meal

  • Some French cheeses

Pâtisserie & Dessert

  • Typical french Pâtisserie

  • Mousse au chocolat

  • Crème brulée

  • Religieuse au chocolat

  • Mille-feuille

  • Café gourmand

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