By Marie Telling,

January 14th, 2014

44 Classic French Meals You Need To
Try Before You Die
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Justine Zwiebel / BuzzFeed
1.
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.
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
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?
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 sweet
and 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
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
Foodpictures / Via Shutterstock
In Brittany, authentic savory crpes are made with buckwheat our and
lled with anything you can dream of.
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
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)
What to drink: A red Bordeaux.
For dessert: A Paris-Brest, a cream pu 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
bonchan / Via Shutterstock
e queen of all soups. is is how New York Times food 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
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
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/)
A layer of mashed potatoes and a layer of juicy ground beef (or, as I like
to call them, two layers of heaven). Hachis Parmentier is 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 perfect
way 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
Oddur Thorisson / Via mimithorisson.com
(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/)
What to drink: A red Bordeaux.
For dessert: A pithiviers, an almond-avored cake. Here is the recipe
(http://www.marthastewart.com/349965/pithiviers).
10. Cheese Sou
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 sou 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-
sou).
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/).
11. Steak Tartare
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).
What to drink: A red Bordeaux.
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
Monkey Business Images / Via Shutterstock
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/).
Justine Zwiebel / BuzzFeed
13. Piperade
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
Oddur Thorisson / Via mimithorisson.com
(http://mimithorisson.com/2012/05/01/magret-de-canard-with-peaches-
and-potato-cake/)
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/)
What to drink: A red Bordeaux.
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.
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 the
garbure. 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
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
eort, 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
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.
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 God
after 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)
What to drink: A red Bordeaux.
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.
Here is the recipe. (http://notenoughcinnamon.com/2012/11/28/poulet-
basquaise-pepper-and-tomato-chicken-stew/)
What to drink: A red Bordeaux.
For dessert: A Basque pumpkin cornbread. Here is the recipe
(http://lemonsandanchovies.com/2012/11/basque-pumpkin-
cornbread/#.UJQF9o58vzJ).
20. Lamprey la Bordelaise
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)
Justine Zwiebel / BuzzFeed
21. Quenelles of Pike with Lobster Sauce
Foodpictures / Via Shutterstock
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 uy
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
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 saron
give it a beautiful color. e nal, and crucial, touch is the rouille, a
saron mayonnaise that goes on top.
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 mention
of 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
Foodpictures / Via Shutterstock
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.
Find a recipe here (http://www.taste.com.au/recipes/33677/crying+lamb).
What to drink: A red Mdoc wine.
For dessert: Proteroles, cream pus lled with vanilla ice cream and
topped with hot chocolate sauce. Here is the recipe.
(http://www.foodnetwork.com/recipes/anne-burrell/proteroles-
recipe/index.html)
24. Bouillabaisse
HLPhoto / Via Shutterstock
is saron-avored stew is the most iconic dish from Marseille and it
shares the warmth of the city. It involves four dierent 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
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.othespork.com/2010/06/cookbook-
challenge-week-31-french/)
What to drink: A ros.
For dessert: A tarte tropzienne, which is basically a giant cream pu.
Recipe here (http://www.joepastry.com/2011/tarte-tropezienne-recipe/)
and here (http://www.jamesbeard.org/recipes/tarte-trop%C3%A9zienne-
strawberries-and-pistachios).
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
Jack Jelly / Via Shutterstock
is dish is so famous it even had a Pixar movie named after it, but I
couldnt possibly write a post about French food without including it. So
there you go.
Here is the recipe. (http://www.saveur.com/article/Recipes/Ratatouille)
What to drink: A red wine or a ros from the south of France. A merlot
will work well too.
For dessert: French almond nougat, one of the best French candies. To
be honest, Im not sure making it at home is very realistic, but if you feel
adventurous, you can try this recipe
(http://www.marthastewart.com/350253/french-almond-nougat).
28. Roasted Chicken and Garlic
margouillat photo / Via Shutterstock
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
Chris Court / taste.com.au
(http://www.taste.com.au/recipes/1727/navarin+of+lamb)
Its kind of a lighter (but equally delicious) version of boeuf bourguignon.
Except that its made with lamb, white wine, and spring vegetables.
Here is the recipe.
(http://www.taste.com.au/recipes/1727/navarin+of+lamb)
What to drink: Although its made with white wine, a pinot noir is the
best option to go with the dish.
For dessert: A French g tart. Find the recipe here
(http://chezpim.com/bake/the-best-g-tart).
30. Foie de Veau la Lyonnaise
Oddur Thorisson / Via mimithorisson.com
(http://mimithorisson.com/2012/05/22/veal-liver-with-caramelised-
shallots-and-balsamic-vinegar/)
Calf liver. It may not sound appetizing at rst but if you prepare it well it
will wow your taste buds. In Lyon, they make it with caramelized onions,
but you can also use shallots. Another option is to saut the liver with
parsley and garlic.
Here is the recipe for the veal liver with caramelized shallots
(http://www.saveur.com/article/Recipes/Calfs-Liver-with-Parsley-Garlic-
and-Fried-Potatoes). And one for the garlic and parsley option
(http://mimithorisson.com/2012/05/22/veal-liver-with-caramelised-
shallots-and-balsamic-vinegar/).
What to drink: A merlot from Bordeaux.
For dessert: A Saint Honor, a pastry composed of cream pus, pastry
cream, and whipped cream. Believe me, your life is meaningless until you
try this wonder. Here is a recipe.
(http://www.marthastewart.com/351603/gateau-saint-honore-francois)
31. Aligot
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-true?search_key=aligot)
What to drink: A cabernet sauvignon.
For dessert: Some madeleines, Marcel Prousts favorite delicacy (he is
not alone). Here is a recipe.
(http://smittenkitchen.com/blog/2007/07/460-words-and-no-mention-
of-proust-oh-wait/)
32. Fondue Savoyarde
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
Monkey Business Images / Via Shutterstock
A luxurious potato dish from the French Alps made with melted cheese,
lardons (French bacon), and onions. Do you really need more convincing?
Here is Anthony Bourdains recipe.
(http://www.foodandwine.com/recipes/tartiette)
What to drink: A white wine from Savoie.
For dessert: A baba au rhum, a rum-soaked dessert. Here is the recipe.
(http://www.foodnetwork.com/recipes/ina-garten/baba-au-rhum-
recipe/index.html)
34. Gratin Dauphinois
Joe Gough / Via Shutterstock
An authentic gratin dauphinois doesnt have any cheese. It is just made of
sliced potatoes baked in milk, or cream. e preparation is easy and the
result always satisfying.
Here is a recipe.
(http://chocolateandzucchini.com/archives/2009/06/gratin_dauphinois_potato_gratin.php)
What to drink: A red wine, like a Beaujolais.
For dessert: To end the meal on a light touch, some homemade fromage
blanc with some seasonal fruits. Here is a recipe.
(http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-
fromage-blanc-recipe/index.html)
Justine Zwiebel / BuzzFeed
35. Coq au Vin
Radu Dumitrescu / Via Shutterstock
is may be one of the most famous French dishes in the U.S., thanks to
Julia Childs book Mastering the Art of French Cooking. It was originally
made with a rooster, but chicken is now more commonly used. It is
cooked in a red wine sauce with bacon, butter, and beef stock. And it is
ridiculously delicious.
Find the recipe here.
(http://smittenkitchen.com/blog/2006/12/magnicence-au-vin/)
What to drink : If you can, a pinot noir from Bourgogne. Otherwise an
American pinot noir should do the trick.
For dessert : A chocolate mousse. Because, why not? Here is the recipe.
(http://www.bonappetit.com/recipe/classic-chocolate-mousse)
36. Flammekueche
aliasemma / Via Shutterstock
A thin-crust pizza with crme frache, onions, and bacon that comes from
Alsace, the French region at the border with Germany. It wont help you
achieve your daily intake of vegetables but no vegetable tastes this good.
Here is the recipe.
(http://www.nytimes.com/recipes/10553/ammekueche-thin-crusted-
cheese-onion-and-bacon-tart.html)
What to drink: A Gewrztraminer, an Alsatian wine.
For dessert: A kouglof, an Alsatian brioche. Find the recipe here.
(http://chocolateandzucchini.com/archives/2009/03/kouglof_alsatian_brioche.php)
37. Raclette
Ronald Sumners / Via Shutterstock
Another brilliant melted cheese specialty. It is originally from Switzerland
but its a very common winter dish in France, where regions such as
Savoie and Franche-Comt make a cheese very close to the Swiss raclette.
It may be one of of the easiest meals to prepare you just cover baked
potatoes, ham and salami with the melted cheese. Its obviously delicious.
Here is a recipe that doesnt require a raclette maker.
(http://www.saveur.com/article/Recipes/Potato-Rounds-Gratineed-with-
Raclette-and-Bacon)
What to drink: A red or white wine from Savoie.
For dessert: A Mont-Blanc, a dessert made with chestnut cream and
meringue. Here is a recipe.
(http://www.bbc.co.uk/food/recipes/mont_blanc_28435)
38. Choucroute Garnie
Deana Sidney / Via lostpastremembered.blogspot.com
(http://lostpastremembered.blogspot.com/2013/09/strasbourg-
overstuffed-freezers-and.html)
is generous dish is the Alsatian version of sauerkraut with sausages,
pork ribs, and potatoes. A nice and hearty family dinner.
Here is the recipe. (http://www.foodandwine.com/recipes/choucroute-
garnie)
What to drink: A riesling.
For dessert: A mnnele, an Alsatian brioche that is traditionally made to
celebrate Saint Nicholas. Find the recipe here.
(http://www.theworldwidegourmet.com/recipes/alsace-mannele/)
39. Baeckeoe
Con Poulos / Via gourmettraveller.com.au
(http://www.gourmettraveller.com.au/recipes/recipe-search/feature-
recipe/2007/9/baeckeoffe/)
Back in the days when laundry machines were not even a dream, women
used to spend one day a week washing clothes. ey didnt have time to
cook that day so they would make baeckeoe ahead of time, cover the dish
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 lavoir are over, baeckeoe is still
around because its fucking amazing.
Here is the recipe. (http://www.gourmettraveller.com.au/recipes/recipe-
search/feature-recipe/2007/9/baeckeoe/)
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
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)
41. Boeuf Bourguignon
Dream79 / Via Shutterstock
Its name may be hard to pronounce but boeuf bourguignon is always easy
to eat. It is basically a delicious red wine beef stew. It is also one of the
rare dishes that is even better the second day. So if youre hosting a
dinner and want to cook in advance, this is a perfect option.
Find a recipe here.
(http://www.washingtonpost.com/pb/recipes/anthony-bourdains-boeuf-
bourguignon/7859/)
What to drink: A red from Bourgogne.
For dessert: An le ottante. Find the recipe here
(http://www.bbc.co.uk/food/recipes/les_ottantes_30026).
42. Escargots
marco mayer / Via Shutterstock
Snails with butter, garlic, and parsley. If it grosses you out, good. at
just leaves more for us.
Find the recipe here (http://www.saveur.com/article/Recipes/Escargots-
Bourguignonne-Snails-in-Garlic-Herb-Butter).
What to drink: A Bourgogne aligot.
For dessert: A raspberry charlotte. Here is the recipe.
(http://www.cookstr.com/recipes/raspberry-charlotte)
43. Gougres
Oddur Thorisson / Via bonappetit.com
(http://www.bonappetit.com/recipe/gougeres)
Gougres are cheese pus. If you need any more convincing then maybe
you dont deserve to try them.
Here is the recipe. (http://www.bonappetit.com/recipe/gougeres)
What to drink: Red or white wine, doesnt really matter.
For dessert: Some meringue cookie bites. Find the recipe, here
(http://www.thekitchn.com/recipe-meringue-18607).
Justine Zwiebel / BuzzFeed
44. Cod Accras
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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