French culinary specialities - Les spécialités culinaires françaises

la choucroute

The choucroute is the main Alsace culinary speciality and its recipe has been known since the Middle Ages! It is mainly made with fermented cabbage and sausages.

le pot-au-feu

This French speciality is as simple as good! It is a long-cooked beef in a vegetable and bouquet garni bouillon.

le filet mignon

The filet mignon is an expensive dish as it is made with the tenderest part of pork, veal or deer meat. Be careful when you order a filet mignon in France as it never refers to beef, unlikely to the US version.

le boeuf bourguignon

Another famous culinary speciality from Bourgogne is the beef bourguignon. Beef is slowly cooked in a Bourgogne wine sauce with onion, carrot, mushrooms and potatoes.

le steak tartare

The steak tartare is a must of the French gastronomic specialities! This plate can seduce all the meat lovers (if they like raw meat, of course). It is simply raw minced beef with condiments, capers and a raw egg on the top.

les crêpes

In spite of being a Breton speciality, crepes are loved all over the world! They can be eaten salted like Breton buckwheat crepes or sweet.

le cassoulet

This speciality was invented during the Hundred Years' War. People started to share what they had left and that's how the cassoulet was born. It is mainly composed of beans, confit, rind, sausages and lamb.