1. Blanquette de Veau, this dish dates back to the 18th century and consists of soft beef slices cooked in white sauce with vegetables and herbs. Modern versions also use other kinds of white meat (chicken or pork) and are served in some of the country's best restaurants.

2. Choucroutechoucroute is a local specialty in Alsace. It is essentially fermented cabbage, mixed with lard and different types of sausages, and is mainly eaten with boiled potatoes.

3. Ratatouille This dish originated from the Riviera in Nice, France and is very popular along the entire Mediterranean coast. It is made with sautéed vegetables such as eggplant, zucchini and bell paper, then baked in a mixture of white, red or rose wine.

4. Cheesesoufflé Typical of France, soufflé is mastered by the most skilled chefs. It comes in sweet and savory flavors, with the former containing ingredients such as onions, crab or cheese, and the latter containing chocolate or other sweet sauces.

5. Steak Tartare, this dish is mainly eaten with French fries. It is essentially thick minced horsemeat or raw beef, plus spices and eggs. This dish is very common in French bars.

6. Coq-au-vin, which literally means cock in wine, is a classic French casserole in which chicken is slowly simmered in wine, bacon strips, and mushrooms.

7. Frenchonionsoup, it is the traditional soup of this country, and its colloquial name is Soupe Aloignon. Made from beef stock and caramelized onions, brandy is sometimes added at the end of the cooking process.

8. Cassoulet, meat, usually pork, goose or duck, and white beans are slow cooked to prepare this delicious dish. The dish takes its name from the earthenware vessel commonly used for cooking, the casserole, which originated in the southern Occitanie region.

9. Confitdecanard, this dish is considered a specialty of the Gascony region. Although pork can also be used, it is mainly made with duck or goose. The dish is marinated for 36 hours and then slowly cooked in its own fat.

10. scargot. In French, this dish is called snails from Poggigonnet and is very popular in the Burgundy region. Snails cooked in herb butter are served in their shells, giving them an exotic flavor.