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It's a traditional dish from the southern Auvergne region of France. It's made with melted cheese that wasn't allowed to ripen fully, and mashed potatoes. Garlic often is added. Before the introduction of potatoes into Europe, monks used bread. They made the dish for pilgrims who were making the trek to Santiago de Compostela.
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What is France's traditional food is?
In France they have a lot of respect for food and traditions about it. Saying this they have a lot of traditional or regional food , for example; Quiche Lorraine(made with eggs,cheese,ham and cream) and it looks like a cake and it is salty. You can eat it cold or hot. Also they like duck stew, or Civet (meat cooked to its limits).They like artichoke bottoms topped with mayonnaise and lobster. They like to have an entree like a salad and they drink a lot of wine. This has been decreasing because the young are turning to fruit juices,beer and less wine. Each french region has it's own specialties. For examples: in Brittany we eat crepes and kig-a-farz, in the North: tarte au Maroille (pie with strong North cheese), in the East quiche lorraine or flammekushe, in the Alpes: tartiflette, fondue, crozets, in the south: a lot of fish, tielle (octopus and tomatoe pie) , in the South West: lots of duck (confit de canard, foie gras, ...), in the center: aligot, truffade ...
What is the traditional food for France?
In France they have a lot of respect for food and traditions about it. Saying this they have a lot of traditional or regional food , for example; Quiche Lorraine(made with eggs,cheese,ham and cream) and it looks like a cake and it is salty. You can eat it cold or hot. Also they like duck stew, or Civet (meat cooked to its limits).They like artichoke bottoms topped with mayonnaise and lobster. They like to have an entree like a salad and they drink a lot of wine. This has been decreasing because the young are turning to fruit juices,beer and less wine. Each french region has it's own specialties. For examples: in Brittany we eat crepes and kig-a-farz, in the North: tarte au Maroille (pie with strong North cheese), in the East quiche lorraine or flammekushe, in the Alpes: tartiflette, fondue, crozets, in the south: a lot of fish, tielle (octopus and tomatoe pie) , in the South West: lots of duck (confit de canard, foie gras, ...), in the center: aligot, truffade ...
France's main food dish?
In less than 12,000 pages, I'll try to list a few and the region of origin:Paris: Steak-frites (beef steak and French fries)Burgundy: Pot-au-feu (beef shank and brisket boiled with vegetables broth), bœuf bourguignon (beef in sauce), fondue bourguignonne (meat fondue)Massif central: potée auvergnate (pork meat, sausage, cabbage and potatoes in broth), aligot (potato mash with melted fresh cheese curd)Alsace: Choucroute (sauerkraut with pork and potatoes in white wine), quiche lorraine (quiche with lardons, eggs, milk and cheese)Savoy: Fondue savoyarde (cheese fondue), raclette (melted cheese with potatoes and cured ham), gratin savoyard or dauphinois (potato gratin, with cream or broth)South-West: Cassoulet (beans, duck confit, pork sausage), magret de canard (fattened duck breast), lapin aux pruneaux (rabbit with prunes)Provence: Aïoli (raw vegetables and sometimes cooked fish, served separately with a strong garlic mayonnaise), bouillabaisse (fish stew), daube (beef stew in sauce)North: Carbonade (a Flemish dish of beef cubes cooked in porter beer and onions)Other regions or national dishes:Dindonneau (young turkey, whole rolled roast, or in cubes and sauce)The traditional Sunday rôti (beef roast) with haricots (green beans)Petit-salé aux lentilles (salted pork with lentils)Blanquette de veau (veal in sauce with rice)Couscous (couscous served with merguez, a lamb sausage, chicken, lots of mediterranean vegetables and red hot pepper sauce, from the former Arabian colonies)Lapin à la moutarde (rabbit in mustard sauce)Civet (rabbit or hare in a sauce of red wine, mushrooms and onions)Gigot d'agneau (lamb roast with flageoletbeans)Hachis parmentier (cottage pie)Poule au pot (hen boiled with vegetables in broth)Coq au vin (male medium aged chicken cooked in red wine)Caille aux raisins (quail stuffed with grapes)Boudin aux pommes (black pudding with apples)Many other gratins, such as the endives au gratin(braised endive rolled in a slice of ham, cooked in the oven with béchamelle sauce and cheese) or pasta gratins (using gruyère for the cheese), or gratins of vegetables such as the gratin de chou-fleur (cauliflower)Vegetable tarts such as tarte aux oignons (onion), tarte aux poireaux (leak) or tarte aux blettes (Swiss chard), similar to quiches.Croque-monsieur (grilled sandwich bread, with ham, cheese and béchamelle sauve)A whole meal of pancakes, known as galettes (with buckwheat flour) or crèpes (with wheat flour), filled with savory ingredients in the first part of the meal, then rolled or folded with sweet ones.Moules marinière (mussels in shallots, white wine and cream)Poulet rôti (whole roasted chicken)Paella (a Spanish dish of saffron rice with chicken, chorizo, and crawfish or prawns)Stuffed vegetables such as tomates farcies (tomatoes), also poivrons (bell pepper), courgettes(squash/zucchini) and aubergines (eggplant)Brandade de morue (potato mash with codfish) from PortugalTruite meunière or truite aux amandes (2 dishes of whole trout)Crépinette (sausage meat wrapped in caul fat) and many offal dishesPaupiette de veau (veal crépinette)Coquille St Jacques (whole scallop served in its shell with a gratin)Bouchée à la reine (puff pastry stuffed with meat and mushrooms)The simple omelette that can be cooked with many different ingredientsFish and seafood is extremely popular too, all hypermarkets have a huge fresh fishmonger section. Breaded fish is a given too when you have kids.Most meals feature an entrée (which is French for appetizer), usually a salad of raw vegetables of some sort, sometimes served after the main course if it's a green salad.The linked article is a 2006 poll of French people's favorite dishes (in French).
What are some french dinners?
BaguetteListed in order by size from thinnest to thickest loaf- * Ficelle * Baguette * Flûte * 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 * Crème Brûlée * Mille-feuilles * Choux à la Crème (cream puffs, see choux pastry) * Tartes aux fruits (fruit tarts) * Religieuse (chocolate éclair shaped to resemble a nun) * Madeleine (a small cake-like cookie) * Tarte Tatin(caramelized apple tart) * Gâteaux (cake) * Éclairs * Profiteroles (baked puff pastries (choux) filled with cream or ice cream) [3] Canned cassoulet and duck confitMany 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** Potée Lorraine ** Pâté Lorrain A typical choucroute garnie* ** Choucroute garnie (sauerkraut with sausages, salt pork and potatoes) ** Spätzle ** Baeckeoffe ** Kouglof ** Bredela ** Beerawecka ** Mannala ** Tarte flambée ** Baba au rhum * ** Andouillette of Cambrai ** Carbonnade (meat stewed in beer) ** Potjevlesch (four-meat terrine) ** Waterzoï(sweet water fish stew) ** Escavêche (cold terrine of sweet water fish in wine and vinegar) ** Hochepot (four meats stewed with vegetables) ** Flamiche * ** Tripes à la mode de Caen (tripe cooked in cider and calvados) ** Matelote(fish stewed in cider) ** Moules à la crème Normande(mussels cooked with white wine, garlic and cream)[4] ** Tarte Normande (apple tart)[4] ** Terrinée (a baked rice dessert) A sweet crêpe* ** Crêpes ** 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 pâté) ** Andouillettes (sausage made with chitterlings) Gruyère Cheese Gougères.* ** 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) ** Gougère (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 sautéed 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 (puréed salt cod) ** Cargolade (Catalan style of escargot) ** Trinxat (Catalan cabbage and potatoes) ** Bourride (Monkfish stewed with vegetables and wine, garnished with aïoli) ** 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 Niçoise (varied ingredients, but always black olives, tuna) ** Socca ** Panisses ** Quince cheese ** Pissaladière (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 €0.02 coin as scale)Black Périgord TruffleFrench 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, cèpes (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
