Delicate, colorful almond-based meringue cookies with a variety of fillings.

A classic seafood stew from the port city of Marseille, France.

A classic French beef stew braised in red wine, with pearl onions and mushrooms.

An assortment of artisanal French cheeses, often served as a course or appetizer.

Delicate French pancakes that can be filled with sweet or savory ingredients.

Oblong pastries filled with creamy custard and topped with chocolate glaze.

A classic French dish of mussels served with French fries.

A classic French dish of chicken braised in red wine, mushrooms, and lardons.

A flaky, buttery pastry that is a classic French breakfast item.

Small, shell-shaped sponge cakes that are a classic French tea-time treat.

A communal Swiss/French dish of melted cheese, often served with bread for dipping.

A light, airy baked egg dish that can be savory or sweet.

A slow-cooked bean dish originating from the Languedoc region of France, containing various meats.

A classic French salad from the city of Nice, featuring tuna, olives, and vegetables.

A classic vegetable stew from the Provence region of France.

An iconic upside-down caramelized apple tart from the Sologne region of France.

The iconic French bread, known for its crisp crust and light, airy interior.

A French-influenced Russian dish of beef in a creamy mushroom sauce.

A savory open-faced tart with a custard-like filling, often with ingredients like cheese, meat, or vegetables.

A grilled ham and cheese sandwich that is a classic French cafe snack.

Rich vanilla custard topped with caramelized sugar creating a crispy shell.

Melted cheese served with potatoes, meats and pickles.

Classic bistro dish of perfectly cooked steak served with crispy French fries.

Provencal fish stew with various Mediterranean seafood and saffron.

Choux pastry puffs filled with cream and topped with chocolate.

Seared duck breast with a rich orange and wine reduction sauce.

Mixed board of cured meats, cheeses, and accompaniments.

Creamy layered potato dish with garlic and Gruyere cheese.

Alpine potato gratin with Reblochon cheese, bacon and onions.

Classic French tart with sliced apples and apricot glaze.

Duck leg slowly cooked in its own fat until tender and crispy.

Classic French boiled beef and vegetable stew, a hearty and traditional family meal.

Rich beef and beer stew with caramelized onions and bread.

Chicken braised with peppers, tomatoes, and Espelette pepper.

Poached meringue floating on vanilla custard sauce.

Savory buckwheat crepe filled with ham, cheese, and egg.

Salt pork slowly cooked with green lentils and vegetables.

Traditional French veal stew in creamy white sauce with mushrooms and pearl onions.

Fresh oysters served on ice with lemon and mignonette sauce.

Delicate sole fish pan-fried in brown butter with lemon and parsley.

Scallops in creamy mushroom sauce, gratinated with cheese.

Auvergne potato dish with Cantal cheese and garlic.

Rustic French sausage made with coarsely chopped pork.

Mixed greens with warm breaded goat cheese and honey dressing.

Classic French soup made with caramelized onions, beef broth, and topped with crusty bread and melted cheese.

Luxurious duck liver pate, a French delicacy served with toasted bread.

Classic French sandwich with high-quality ham and butter on fresh baguette.

Fresh cod poached in white wine and served with a rich butter sauce.

Layered meat loaf with herbs and pistachios.

Hard-boiled eggs filled with seasoned yolk mixture and herbs.

Raw minced beef seasoned with capers, onions, and traditional condiments.

Snails baked in garlic herb butter, a classic French delicacy.

Tender confit duck gizzards, often served in salads.