Top 15 Traditional French Foods You Must Try

Top 15 Traditional French Foods You Must Try...from every region along the French Waterways

French food is world famous. Their status is not only due to well-devised marketing, but also because most of these dishes have been well-preserved and refined to the last morsel over the centuries. France’s main ingredient to its dishes are butter, poultry, garlic, cream and wine. Like any traditional dish, it’s always best to put the real taste to test in the mother land. Let’s take a look at some of the sumptuous and foods that are deeply entrenched in history and culture along its beautiful waterways.

Canal du Midi

Oreillettes de Languedoc

Oreilletes are thinly fried pastries covered in orange zest and butter. They usually come in diamond shapes and are sprinkled with icing sugar.

Cassoulet Langue Docien

The cassoulet originated in the Midi region from Castelnaudry and every year a cassoulet fair is held in the town in its honour. The cassoulet is a hearty dish made from white beans as a base with three types of meat: pork, duck and goose. Some dishes opt for mutton as an addition. The cassoulet was first introduced by the peasants of the era during the medieval times when they worked on the feudal lord’s lands. The dish is popular during winter and extremely filling!

5 Towns worth exploring along the Canal di Midi

The Loire Valley

Fouace

These little bread pockets are filled with a meaty filling, usually pork pate, goat’s cheese and melted butter. This is one fantastic starter you cannot miss out on!

Fish Dishes

Now, what is a menu along the waterways without fresh fish? Most of the fish dishes are smothered in a rich buttery sauce known as Beurre blanc and accompanied with a fantastic wine from the region.

Brittany

Birgorneaux

Also known as periwinkles, these little bottom feeders are found under rocks in shallow coastlines in the Atlantic. They are extracted by a pin, dipped in garlic and served as a delicacy. They are also high in magnesium and potassium.

Kouign Amann

The name Kouign Amann derives from the original Bretagnese language and means ‘butter cake’. Once titled as “the fattiest pastry in Europe” it is made from a buttery dough that is repeatedly folded with a generous coating of caramelized sugar.

Clafoutis

Made from pastry inlaid with dark cherries, this is a popular dessert with the local Bretons. Covered with a buttery layer, it is best served with a layer of powdered sugar or cream. Different fruits are added for variation.

Explore the Toen of Brittany here

Alsace

Charcroute

Charcroute is dish with a base of sauerkraut and potatoes. In Alsace it is combined with pork and Strasbourg sausage, cooked in pork fat and dry white wine. The more exclusive version is cooked in champagne!

Flammekueche

Flammekueche is a very French version of pizza and made of a very thinly rolled out dough usually in the shape of a square. On top is creamy white cheese, cream, onions and bacon bits are put on top. Different variations add mushroom, different cheese and can even be made into a dessert.

Kougelhopf

Kougelhopf is a traditional pastry found in Strasbourg and other town in the Alsace region. It’s a type of cake made from a yeast-based pastry made in a circular mould. The cake is said to resemble a popular hat shape from the medieval era.

Franche-Comte

Pain d’epices

Also known as ginger bread, this famous bread was created right here in the Franche-Comte region in the town of Dole. The very best of its variety can be found in almost every restaurant and bakery. Locals love to eat the bread with honey!

Bresse Chicken

Considered the Kings and Queens of Chicken, the Bresse chicken is the world’s most expensive chicken and is native to the Burgundy region. The Bresse chickens are found only in this region of France and have been carefully bred and fed a special diet to ensure their meat is extra rich and tender. Only the white chickens of the Bresse breed are used. Only 5% of the chicken is exported making this dish a true French speciality!

Macconias Goats Cheese

This special cheese made only in the South of Burgundy and produced once a year. The process is unique is that the pate is uncooked and has a distinct mix of fresh Spring herbs. Perfect to pair with that Chablis or Beaujolais!

The Lot

Truffles

French truffles are a unique black fungus that grows in the South in the countryside. They are unique and harvested only once a year and are packed with delicious flavour. While they can be eaten on their own, they are served in a variety of ways and with other dishes. In the Lot they grow along the lime stone walls. They are a delicacy and extremely expensive and offer a unique aroma.

Quercy Lamb

This special breed of sheep can be found sheltering along those large stone mountains in the Lot Valley countryside. These lambs are a rare and special breed and reared naturally by their mothers on a special diet. Quercy lamb is known to melt in your mouth!

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Are you ready to eat you way through France on the waterways?