Baguette

Listed in order by size from thinnest to thickest loaf- * Ficelle * Baguette * FlÃ»te * Pain * Pain Poilane (large thick crusted circular loaf) [1] Pot au feu

* Steak frites (steak and fries) * Poulet frites(chicken and fries) * Blanquette de veau (blanquette of veal) * Coq au vin (chicken in red wine) * Pot au feu(beef stew with mixed vegetables) * Bouillabaisse (fish soup) * Endives (Belgian endive) * Boudin blanc(Delicate flavored sausage similar to bockwurst) * Foie de veau (calf's liver) * Andouillette (chitterling sausage) * Foie gras (fatty duck or goose liver) [2] A mille-feuille pastry

* Mousse au chocolat * CrÃ¨me BrÃ»lÃ©e * Mille-feuilles * Choux Ã la CrÃ¨me (cream puffs, see choux pastry) * Tartes aux fruits (fruit tarts) * Religieuse (chocolate Ã©clair shaped to resemble a nun) * Madeleine (a small cake-like cookie) * Tarte Tatin(caramelized apple tart) * GÃ¢teaux (cake) * Ã‰clairs * Profiteroles (baked puff pastries (choux) filled with cream or ice cream) [3] Canned cassoulet and duck confit

Many dishes, including relatively sophisticated ones, are available as canned or frozen food in supermarkets. These products are sometimes endorsed by famous chefs. Below is a list of some of these canned items which are unique to France. * Cassoulet * Choucroute garnie * Duck confit * ** Quiche Lorraine** PotÃ©e Lorraine ** PÃ¢tÃ© Lorrain A typical choucroute garnie

* ** Choucroute garnie (sauerkraut with sausages, salt pork and potatoes) ** SpÃ¤tzle ** Baeckeoffe ** Kouglof ** Bredela ** Beerawecka ** Mannala ** Tarte flambÃ©e ** Baba au rhum * ** Andouillette of Cambrai ** Carbonnade (meat stewed in beer) ** Potjevlesch (four-meat terrine) ** WaterzoÃ¯(sweet water fish stew) ** EscavÃªche (cold terrine of sweet water fish in wine and vinegar) ** Hochepot (four meats stewed with vegetables) ** Flamiche * ** Tripes Ã la mode de Caen (tripe cooked in cider and calvados) ** Matelote(fish stewed in cider) ** Moules Ã la crÃ¨me Normande(mussels cooked with white wine, garlic and cream)[4] ** Tarte Normande (apple tart)[4] ** TerrinÃ©e (a baked rice dessert) A sweet crÃªpe

* ** CrÃªpes ** Far Breton (flan with prunes) ** Kik ar Fars (boiled pork dinner with a kind of dumpling) ** Kouign amann (galette made flaky with high proportion of butter) * ** Rillettes (spreadable paste made from braised pork and rendered fat, similar to pÃ¢tÃ©) ** Andouillettes (sausage made with chitterlings) GruyÃ¨re Cheese GougÃ¨res.

* ** Boeuf Bourguignon (beef stewed in red wine) ** Escargots de Bourgogne (snails baked in their shells with parsley butter) ** Fondue bourguignonne (fondue made with oil in which pieces of meat are cooked) ** GougÃ¨re (cheese in choux pastry) ** Pochouse (fish stewed in red wine) tartiflette with ham

* ** Raclette (the cheese is melted and served with potatoes, ham and often dried beef) ** Fondue savoyarde(fondue made with cheese and white wine into which cubes of bread are dipped) ** Gratin dauphinois ** Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork) Tomme cheese

* ** Tripoux (tripe 'parcels' in a savoury sauce) ** Truffade (potatoes sautÃ©ed with garlic and young Tomme cheese) ** Aligot (mashed potatoes blended with young Tomme cheese) ** Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese) ** Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts) * ** Cassoulet (a dish made with beans, sausages and preserved duck or goose) * ** Brandade de morue (purÃ©ed salt cod) ** Cargolade (Catalan style of escargot) ** Trinxat (Catalan cabbage and potatoes) ** Bourride (Monkfish stewed with vegetables and wine, garnished with aÃ¯oli) ** Rouille de seiche (Similar preparation of squid) ** Encornets farcis (Cuttlefish stuffed with sausagemeat, herbs) Soupe au Pistou

* ** Bouillabaisse (a stew of mixed Mediterranean fish, tomatoes, and herbs) ** Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic) ** Pieds paquets (Lambs feet and tripe 'parcels' in a savoury sauce) ** Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan) ** Salade NiÃ§oise (varied ingredients, but always black olives, tuna) ** Socca ** Panisses ** Quince cheese ** PissaladiÃ¨re (an antecedent of the much more popular pizza) An entire foie gras (partly prepared for a terrine).

Escargot cooked with garlic and parsley butter in a shell (with a â‚¬0.02 coin as scale)

French regional cuisines use locally grown vegetables, such as: * potatoes * haricot verts (A type of French green bean) * carrots * leeks * turnips * aubergine (eggplant) * courgette(zucchini) * Mushrooms, oyster mushrooms, cÃ¨pes (porcini) * Truffles (Tuber (genus)) * shallots Common fruits include: * oranges * tomatoes * tangerines * peaches * apricots * apples * pears * plums * cherry * strawberry * raspberry * redcurrant * blackberry * grape * blackcurrant Meats consumed include: * chicken * squab * turkey * duck * goose * foie gras * beef * veal * pork * mutton and lamb * rabbit * quail * horse Eggs are fine quality and often eaten as: * omelette * hard-boiled with mayonnaise * Scrambled plain or haute cuisine preparation Fish and seafood commonly consumed include: * cod * sardines, canned and fresh * tuna, canned and fresh * salmon * trout * mussels * herring * escargot (snails) * oysters * shrimp * calamari * frog's legs Herbs and Seasonings vary by region and include: * fleur de sel * herbes de Provence * tarragon * rosemary * marjoram * lavender * thyme * fennel * sage

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