traditional French dishes - les plats traditionnels français

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traditional French dishes
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les plats traditionnels français
the chicken braised in red wine, lardons and mushrooms
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le coq-au-vin
“pot on the fire", a French beef stew with mixed vegetables
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le pot-au-feu
a rich, slow-cooked dish with different meats and white haricot beans
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le cassoulet
the French meat or fish bake with vegetables, flour, potatoes or pasta and often cheesy topping
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la casserole
a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomatoes, onion and garlic
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la ratatouille
a salad made up of different types of vegetables, black olives and tuna
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la salade niçoise
a caramelised upside-down apple pie
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la Tarte Tatin
melted round cheese scraped onto potatoes
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la raclette
the traditional Provencal fish stew of mixed Mediterranean fish, tomatoes, and herbs
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la bouillabaisse
salty pie crust dish with a filling of custard with cheese, smoked bacon or lardons or vegetables
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la quiche lorraine
an Alsatian dish of sauerkraut cooked and served with meat and often with wine and potatoes
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la choucroute / la choucroute garnie
“Yule log”, a traditional Christmas cake roll made from a thin layer of basic yellow sponge cake, filled with chocolate buttercream, rolled up and frosted so as to resemble a log with bark-like texture
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la bûche de Noël
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