2.Choucroutechoucroute is a local specialty of Alsace. It is essentially fermented cabbage, mixed with lard and different kinds of sausages, and eaten mainly with boiled potatoes.
3. Ratatouille originated from the Riviera in Nice, France, and is very popular along the Mediterranean coast. It is made of fried vegetables such as eggplant, zucchini and cardboard, and then baked in a mixture of white wine, red wine or rose wine.
4, Cheesesoufflé é Typical France, souffle is mastered by the most skilled chef. It has two flavors: sweet and salty. The former contains onions, crabs or cheese, while the latter contains chocolate or other sweet sauces.
5, steak Tatar, this dish is mainly eaten with French fries, essentially with thick horse meat or raw beef, plus spices and eggs. This dish is very common in bars in France.
6.Coq-au-vin literally means rooster in wine, which is a classic French casserole dish. Chicken is slowly stewed in wine, bacon strips and mushrooms.
French thick soup is a traditional soup in this country, commonly known as "thick soup". Made of beef stock and caramelized onion, sometimes brandy is added at the end of the cooking process.
Stewed meat, meat (usually pork, goose or duck) and white beans are slowly cooked into this delicious dish. The name of this dish comes from a kind of pottery commonly used for cooking-casserole. It originated in southern ossitani.
9.Confitdecanard, this dish is considered to be a specialty of Gasconi. Although pork can also be used, it is mainly made of ducks or geese. This dish should be marinated for 36 hours, and then cooked slowly with its own fat.
10, scargot, in French, this dish is called snail in Poggi, and it is very popular in Burgundy. Snails cooked with vanilla butter are eaten in shells, which makes them exotic.