French

Cheeses

Pork specialties :
Alsatian Pork-butchery
Andouille de Gumn
Andouille de Vire
Andouillette de Cambrai
Andouillette de Troyes
Andouillette in Vouvray wine
Arles Sausage
Bayonne ham
Corsican pork-butchery
Dry Auvergne sausage
Figatellu
Rillons de Tours
Saucisse de Morteau

Fish, shellfish :
Anchovy from Collioure
Bouchot Mussel
Brittany Oyster
Oyster Marenne d'Olron
Smoked herring
Vende-Atlantic Oysters

Foies gras and Confits :
Goose Foie gras
Potted duck
South-west Foie Gras

Fruits and vegetables :
Black Truffle
Burgundy Truffle
Grenoble Nut
Mojhette
Prune from Vitteaux
Soissons Bean
Preserves and Honey
Specialty Dishes
Burgundy Snails
Cassoulet
Chicken from Bresse
Sauerkraut

Spices and condiments

Sweets, candies :
Beaten Cake
Chocolate
Toffees from Isigny
Apt candied fruits

Alcohols, digestive liqueurs, wines:
Beer
Chouchen
Cider
Cognac
Pineau des Charentes
Champagne
Cote de Beaune
Les Baux de Provence
Rose des Riceys
Roussette

French cuisine is very rich, there are special dishes in each regions.
The most typical and special dishes:
coq au vin(rooster in wine)
pot-au-feu- it is a French boiled meal - beef+onions+carrots+turnips+leeks+spieces+celery+red wine)
confit de canard(duck confit)
calves' liver
entrecôte - steak
sausages, duck /goose pâté or roast pork
Sauerkraut - different types of sausages+cabbages+white wine or beer
croque-monsieur(a hot ham and cheese sandwich)
salads Nicioise(green salad+olives+tomates+eggs+onions+tuna fish+dressing)
moules-frites (mussels and pommes frites)
Cassoulet (a dish made with beans, sausages and preserved duck or goose)
cheese - more than 300 types of cheese
Quiche Lorraine-(a puff pastry baked with bacon+eggs+milk+cheese)
Tarte flambée- bacon+fresh cream+onion pizza
Carbonnade (meat stewed in beer)
tarte de l'onions - onion tarte
Tarte Normande (apple tart)
crêpe - French pancake
Boeuf Bourguignon (beef stewed in red wine)
Escargots de Bourgogne (snails baked in their shells with parsley butter)
Fondue bourguignonne (fondue made with oil in which pieces of meat are cooked)
Raclette (the cheese is melted and served with potatoes, ham and often dried beef)
Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped)
Gratin dauphinois
Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork)
Bouillabaisse (a stew of mixed Mediterranean fish, tomatoes, and herbs)
Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic)
Pieds paquets (Lambs feet and tripe 'parcels' in a savoury sauce)
Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan)
Socca - a kind of pancake made with chickpeas flour and olive oil
croissants
pain au chocolat - cholcolate rolls
chaussons aux pommes - a sweet pastry baked with apple sauce