Here are some French foods that begin with the letter V:

Vache-qui-rit (Laughing Cow processed cheese)
Vacherin, a cheese and also a pastry, usually with strawberries
Vacqueyras (a Côtes du Rhône wine)
Vairon (minnow): A small fresh water fish used in friture (pan-fried) or omelets
Valençay (a type of cheese)
Valence (Valencia orange)
à la Valencienne (a way to prepare rice)
Valois (a garnish for chicken and other meat morsels)
Vandoise (a river fish that grows up to 1 kilogram)
Vanneau (a small scallop shellfish)
Vanneau (lapwing), both the eggs and the bird were used, hardly anymore
Vanille (Bourbon vanilla)
Vanilline (the natural or artificial extract from vanilla, used in sucre vanillé)
Veau (veal), for instance veau Marengo
Velouté (a creamy pureed soup of asparagus, tomato or watercress, or a sauce)
Venaco (a Corsican goat or sheep milk cheese)
Venaison (venison) wild large mammals meat (deer, boar, etc.) Rabbit and hare are "petite venaison".
Vendôme (a type of cheese)
à la vénitienne (a complex sauce for fish dishes, with wine, vinegar, tarragon, parsley, chives, butter)
Ventrèche (salted pork belly, rolled and cured)
Ver de terre (earthworm) is not French food yet, but the ver palmiste is eaten in the French Antilles.
Verdier (an elaborate dish with hard boiled eggs, foie gras, béchamel, parmesan, black truffles and onions)
Verdure (greens,) refers to salads or green herbs. Sometimes deprecatory by meat eaters to refer to food eaten by vegetarians/vegetalians
Verdurette (French dressing with a mix of shredded green herbs)
Vergeoise is the blond or dark sugar from sugar beet, partially unrefined
Verjus is the acidic juice of unripened green grapes, used as vinegar
Vermicelle (vermicellini or capellini pasta, used in soups, not vermicelli)
Vermouth (same as English). French Martini is much sweeter and yellower than the American one and is drank on its own, not with vodka or gin.
Vernis (a type of shellfish)
Vernon (a dish of meat morsels with artichoke, asparagus, turnips, potatoes, apples and green peas)
Véron (a sauce with herbs for grilled or breaded fish)
Véronique (common speedwell) used for a herbal tea known as thé d'Europe
Verrine (a layered dish in a glass)
Verveine (a yellow or green liquor, and also the plant used for herbal tea frequently after dinner)
Vesse-de-loup (puffball mushroom, edible when very young)
Viande (meat)
Vichy (carrot slices slowly cooked in water and Vichy salt)
Vichyssoise (a soup of pureed leaks, potatoes and cream)
Vieille (a sea fish)
à la viennoise (breaded meat served with boiled eggs, parsley and capers)
Viennoiserie (all the pastries and breads based on brioche dough, such as the pain viennois, half way between a baguette and a brioche, or any kind of elaborate bread and pastries)
Vieux pané (a type of cheese)
à la vigneronne (prepared in a fashion linked to the vineyard, for instance cooked with grapes)
à la villageoise (a creamy sauce for white meat)
Villageois (a leak soup, frequently containing pasta)
Villeroi (a truffle sauce used on meat or fish morsels before breading and deep frying them)
Vin (wine): blanc (white), rouge (red), rosé (pink), doux (sweet, muscat or banyuls), chaud (warm mulled wine), mousseux (bubbly), de noix (liquor with green walnuts), de sureau (elderberry wine)
Vinasse, a bad low quality wine
Vinaigre (vinegar): de vin rouge (red wine), à l'estragon (with tarragon)
Vinaigrette (French dressing)
Vincent (a mayonnaise with hard boiled eggs)
Violet (a sea animal eaten raw)
Violette (violet) the flowers are used as a confectionery or in syrups
Viroflay (an elaborate spinash dish)
Visitandine (a type of pastry)
Vitamine, although it is not really a French food...
Vitelotte (a dark blue-purple ancient variety of potato)
Vivaneau (a type of fish from the Antilles and Africa)
Vive (several types of fish, one is used in the Provencal bouillabaisse)
Vol-au-vent (a creamy meat ragout in a puff pastry shell)
Volaille (any kind of fowl): de Bresse (fattened Bresse breed chicken from the Bresse region)
Volnay ( a red Côte de Beaune wine)
Volvaire (an edible mushroom)
Vosne-Romanée (a red Côte de Nuits wine, one of the best in the world)
Vouvray (a white Val de Loire wine)

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