10 Must-Try French Dishes You Need to Experience 🇫🇷🍷

Boeuf Bourguignon – Photo by ZhengZhou on Wikimedia Commons

Origin: Burgundy (Bourgogne)
Best paired with: A full-bodied red wine, like Pinot Noir

Boeuf Bourguignon is a slow-cooked beef stew made with tender chunks of beef, red wine, mushrooms, onions, and bacon. Originally a peasant dish, it was created as a way to tenderize tough cuts of meat through long, slow cooking. Today, it is considered a staple of classic French cuisine.

Where to try it?

• Traditional bistros in Burgundy
• Iconic Parisian brasseries like Le Procope

💡 Insider Tip: If you’re making it at home, cook it one day in advance—it tastes even better the next day!

Coq au vin – Photo by Geoff Peters on Wikimedia Commons

Origin: Burgundy
Best paired with: A rustic red wine like Beaujolais

Another French classic from the same region as Boeuf Bourguignon, Coq au Vin is made by slowly braising chicken in red wine with onions, mushrooms, garlic, and herbs. Originally, this dish was meant to soften tough rooster meat, but today, it is commonly made with chicken.

Where to try it?

• In Burgundy, where the wine enhances the dish
• Rustic French countryside restaurants

💡 Insider Tip: In Alsace, there’s a variation called Coq au Riesling, which uses white wine instead of red!

Ratatouille – Photo by Koichi Oda on Wikimedia Commons

Origin: Provence
Best paired with: A crisp white wine, like Sauvignon Blanc

Ratatouille is a vegetable medley of eggplant, zucchini, bell peppers, tomatoes, and onions, cooked with olive oil and aromatic herbs. Originally a simple farmers’ dish, it has become an international favorite, especially after being featured in the Pixar movie Ratatouille!

Where to try it?

• The French Riviera, especially in Nice
• Provençal restaurants that focus on fresh, local ingredients

💡 Insider Tip: Ratatouille is even better when reheated—the flavors blend beautifully overnight!

Cassoulet – Photo by BrokenSphere on Wikimedia Commons

Origin: Southwest France (Toulouse, Carcassonne, Castelnaudary)
Best paired with: A full-bodied red wine, like Cahors or Madiran

Cassoulet is a hearty, slow-cooked dish made with white beans, duck confit, sausage, and pork. It originated as a poor man’s dish during medieval times but is now a celebrated specialty in Southwest France.

Where to try it?

• The best cassoulet is found in Castelnaudary, Toulouse, and Carcassonne
• Traditional countryside auberges

💡 Insider Tip: True cassoulet is baked for hours until it forms a golden, crispy crust.

Bouillabaisse – Photo by Muesse on Wikimedia Commons

Origin: Marseille
Best paired with: A chilled rosé or white wine

Bouillabaisse is a flavorful fish stew made with fresh seafood, saffron, and a rich broth. Traditionally, it includes at least three types of fish, often scorpionfish, sea bass, and monkfish. It’s served with crusty bread and rouille, a garlicky saffron mayonnaise.

Where to try it?

• The best bouillabaisse is in Marseille
• Authentic seafood restaurants along the Mediterranean coast

💡 Insider Tip: A real bouillabaisse is not cheap—expect to pay €40-50 per person for an authentic version!

Duck Confit – Photo by Roboppy on Wikimedia Commons

Origin: Gascony
Best paired with: A robust red wine like Malbec or Madiran

Duck confit is one of France’s most legendary dishes. It’s made by slow-cooking duck legs in their own fat until tender, then crisping them up before serving. Traditionally, it’s served with roasted potatoes and garlic.

Where to try it?

• The Dordogne and Gascony regions
• Traditional French bistros and brasseries

💡 Insider Tip: Many supermarkets in France sell pre-made duck confit, making it easy to enjoy at home!

Tartiflette – Photo by Arnaud 25 on Wikimedia Commons

Origin: French Alps
Best paired with: A local white wine like Apremont

Tartiflette is the perfect winter dish, made with potatoes, Reblochon cheese, bacon, and onions. It’s an Alpine specialty that’s best enjoyed after a long day of skiing.

Where to try it?

• In Savoyard restaurants in the Alps
• Ski resorts like Chamonix or Courchevel

💡 Insider Tip: Tartiflette is even more delicious when paired with a crisp salad to balance its richness!

Quiche Lorraine – Photo by Arnaud 25 on Wikimedia Commons

Origin: Lorraine
Best paired with: A light Chardonnay or Pinot Blanc

Quiche Lorraine is a savory tart made with eggs, cream, and bacon (lardons), baked in a flaky pastry crust. It’s a perfect meal for brunch or a light lunch.

Where to try it?

• In Metz or Nancy, the heart of Lorraine
• Classic French cafés and bakeries

💡 Insider Tip: Avoid “modern” quiches that add cheese—true Quiche Lorraine does not contain cheese!

Croque Monsieur – Photo by Michael Brewer on Wikimedia Commons

Origin: Paris
Best paired with: A glass of dry cider or a light white wine

A Croque-Monsieur is a grilled ham and cheese sandwich with béchamel sauce, baked until golden. A Croque-Madame is the same dish, but with a fried egg on top.

Where to try it?

• Classic Parisian cafés
• Brunch spots all over France

💡 Insider Tip: Try it with a side of frites for the ultimate French comfort meal!

Crêpes – Photo by David Monniaux on Wikimedia Commons

Origin: Brittany
Best paired with: A glass of Breton cider

Crêpes are thin, delicate pancakes that come in two types:

• Sweet crêpes, filled with Nutella, fruit, or sugar
• Savory galettes, made with buckwheat flour and filled with cheese, ham, and eggs

Where to try it?

• The best crêpes are in Brittany
• Parisian crêperies like Breizh Café

💡 Insider Tip: For an authentic experience, pair your crêpe with cider in a traditional clay bowl.

France’s cuisine is incredibly diverse, and these 10 must-try dishes offer just a glimpse of its rich food culture. Whether you’re visiting France or cooking at home, make sure to experience these iconic French flavors!