There are many dishes considered part of French cuisine. Some dishes are considered universally accepted as part of the national cuisine, while others fit into a unique regional cuisine. There are also breads, charcuterie items as well as desserts that fit into these categories which are listed accordingly as well.

Common dishes found on a national level

There are many dishes that are considered part of the French national cuisine today. Many come from haute cuisine in the fine-dining realm, but others are regional dishes that have become a norm across the country. Below are lists of a few of the more common dishes available in France on a national level.

Common bread

Viennoiseries

Common desserts and pastries

Ardennes

Lorraine

Alsace

Normandy

Sud-Ouest

Limousin

Brittany

Loire Valley/Central France

Burgundy

Rhône-Alpes

Aveyron/Cantal

Toulousain

Languedoc-Roussillon

Provence-Alpes-Côte d'Azur

Picardie

French cuisine ingredients

French regional cuisines use locally grown vegetables, such as: Common fruits include: Meats consumed include: Eggs are fine quality and often eaten as: Fish and seafood commonly consumed include: Herbs and seasonings vary by region and include: Fresh fruit and vegetables, as well as fish and meat, can be purchased either from supermarkets or specialty shops. Street markets are held on certain days in most localities; some towns have a more permanent covered market enclosing food shops, especially meat and fish retailers. These have better shelter than the periodic street markets.

Sources

A francia gasztronómia 法国烹饪