This favorite French dish doesn't have a long history. Traditionally, the French cooked duck in oil or whole roasted duck until Michelin-starred chef André Daguin invented the method of cutting the breasts down individually in the 1960s, and the dish gradually spread to restaurants and homes. Since then, it has been popularized in restaurants and at home.

2. Moules-frites

This is a Belgian dish, also popular in northern France. The first recorded recipe for moules-frites was in 1781.

3. Couscous

Couscous originated in North Africa in the ninth century, as evidenced by archaeological excavations of cooking utensils. Couscous is generally looser when steamed and can be made into a rice dish to be eaten with lamb, beef, chicken, eggs, zucchini, carrots, chickpeas, onions, potatoes, tomatoes, parsnips, carrots, green peppers, fennel, and hot sauce.