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Soupe à l'oignon :
The origin of the modern day French Onion Soup can be traced back to 18th century France where it was made from onions, which were caramalized, and beef broth. The crouton on top of the soup is a reminiscent of ancient soups. The soup was, and still is, often finished when it is placed under broiler in a ramekin.
2. Coq au vin :
Bone in thighs and legs are better to use for Coq au Vin. Legends point the existence of this dish to ancient Gaul and Julius Caesar. The rooster was a symbol of valor to the Gaul's. Besieged by the Romans, the chief of the tribe Arverne, sent a symbolic rooster to Julius Caesar to show they would never be defeated.
3. Chocolate Soufflé :
Dark and intense in flavor, yet with a light and custardy texture, a chocolate soufflé is an eternal showstopper of a dessert. To get that intense chocolate flavor, this version uses a base of melted butter and chocolate without any starch. ... For maximum "wow" factor, always serve a soufflé straight from the oven.
4. Flamiche :
Flamiche is a specialty of Picardy (located in northern France), and a puff pastry tart made with leeks and cream. The pastry is made of a brioche type dough.
5. Salad Nicoise :
Salade niçoise (French pronunciation: [saˈlad niˈswaz]), salada nissarda in the Niçard dialect of the Occitan language, insalata nizzarda in Italian, is a salad that originated in the French city of Nice. ... The salad may include raw red peppers, shallots, artichoke hearts and other seasonal raw vegetables.
6. Beef Burgundy :
beef bourguignon with mashed potatoes, green beans, or a loaf of French bread. If I'm serving this to guests, I'll used mashed potatoes, but if I'm hunkering down with this meal on a Sunday night, French bread is my preference. Honestly, this stew will be tasty no matter what you pair it with.
7. Potatoes Dauphine :
Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern France.
8. Chicken Cordon Bleu :
A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. ... For chicken cordon bleu chicken breast is used instead of veal. Ham cordon bleu is ham stuffed with mushrooms and cheese.
9. Jambon-Beurre :
A jambon-beurre (pronounced [ʒɑ̃bɔ̃ bœʁ]; French for '"ham-butter"') is an extremely popular French ham sandwich made of a baguette sliced open, spread with butter, and filled with slices of ham.
10. croissant :
A croissant is a laminated, yeast-leavened bakery product that contains dough/roll-in fat layers to create a flaky, crispy texture. Croissants belong to the Viennoiserie or pastry category of baked goods along with brioche, Danish and puff pastries. A croissant usually contains normal levels of salt, yeast and sugar.