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2. French cuisine - Wikipedia

   en.wikipedia.org/wiki/French_cuisine

   A nouvelle cuisine presentation French haute cuisine presentation French wines are usually made to accompany French cuisine. French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France.

3. List of French dishes - Wikipedia

   en.wikipedia.org/wiki/List_of_French_dishes

   Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped) Gratin dauphinois (a traditional regional French dish based on potatoes and crème fraîche) Quenelle (flour, butter, eggs, milk and fish, traditionally pike, mixed and poached) Raclette (the cheese is melted and served with potatoes, ham and often ...

4. Pressed duck - Wikipedia

   en.wikipedia.org/wiki/Pressed_duck

   Pressed duck (French: canard à la presse, caneton à la presse, canard à la rouennaise, caneton à la rouennaise or canard au sang) is a traditional French dish. The complex dish is a specialty of Rouen and its creation attributed to an innkeeper from the city of Duclair . [ 1 ]

5. 11 French Summer Dishes Perfect for Bastille Day - AOL

   www.aol.com/lifestyle/food-11-french-summer...

   Embrace your inner Francophile with these 11 French-inspired dishes, from tuna niçoise burgers to roasted apricot tarts, that are perfect for summer.

6. Cuisine of Gascony - Wikipedia

   en.wikipedia.org/wiki/Cuisine_of_Gascony

   Pigeons being flame-grilled Capucin pigeons. The cuisine of Gascony is one of the pillars of French cuisine.Its originality stems from its use of regional products and from an age-old tradition, typical of the Aquitane and the Midi-Pyrenees, of cooking in fat, in particular goose and duck fat, whereas the cuisine of the south of France favours frying in oil and the cuisine of Normandy contains ...

7. List of French soups and stews - Wikipedia

   en.wikipedia.org/wiki/List_of_French_soups_and_stews

   Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables. [2] Potée; Ragout. Ragout fin – its origin in France is not confirmed but the dish is also known in Germany as Würzfleisch, although use of the French name is more common nowadays.