by CONDÉ NAST JOHANSENS
Ever since the 14th century when Court Chef Guillaume Tirel wrote his recipe collection, French food has retained a uniquely distinguished excellence. In the 17th century, French cooking found its distinctive character and by the 19th century, French chefs and cookbook writers dominated fine/haute cuisine scene. Come the 20th century and the French concept of nouvelle cuisine swept the globe. And now, modern French food showcases a fusion of all its historic parts resulting in the country boasting one of the highest counts of Michelin-Star restaurants in the world.
French chefs invented flambeing, braising, poaching and sautéing cooking techniques and their dishes are synonymous with fresh, seasonal ingredients, basic flavours, sophistication and decadence containing a significant amount of cheese and plenty of bread (baguettes we’re looking at you). French food embraces simplicity with a little help from herbs like parsley and thyme – and is devoid of spices. But to master these ‘simple’ dishes, a great deal of skill and artistry is required, and of course, there’s the small matter of French wine…
Pairing the perfect glass of wine to match the meal has long been an integral part of French culture. In fact, production of French wine has been traced back to the 6th century BCE and has been considered some of the finest in the world for centuries.
Our selection of luxury French hotels, villas and spas feature world-class restaurants and bars serving some of the best French food and wine you’re ever likely to savour. Read on for our top 10 must-try French foods and where to eat them.
Confit de canard
A staple of French food, confit de canard (duck) is a tasty dish that utilises the specialised ancient preservation and slow-cooking process (confit). Cooked by marinating the duck in salt, garlic, and thyme for approximately 36 hours and then slow cooking it in its own fat at a low temperature, duck confit is a healthier (but no less tasty) alternative to frying.
Salade Niçoise
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Eaten as a side dish or as a light main meal, Salade Niçoise is a typical salad from the Provence region comprising lettuce, fresh tomatoes, boiled eggs (canned or fresh), tuna, green beans, Nicoise Cailletier olives and anchovies dressed with olive oil.
Soupe à l’oignon
One of the country’s most famous dishes, onion soup is a must for anyone interested in sampling the best of French food. The current form of this dish dates back to the 18th century but has roots dating as far back as the Roman era. Made from onions and beef stock, it’s usually served with croutons and melted cheese on top.
Boeuf Bourguignon
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What’s more typically French than boeuf bourguignon? This dish hails from the same region as coq au vin – Burgundy – and there are similarities between the two. Boeuf bourguignon is essentially a stew made from beef braised in red wine, beef broth and seasoned vegetables including pearl onions and mushrooms.
Coq au Vin
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This quintessential French stew was popularised by Julia Child, American chef, author and television personality who made French cuisine accessible to American audiences. The dish sees chicken braised with wine, mushrooms, salty pork or bacon (lardons), mushrooms, onions, garlic and sometimes even a drop of brandy. Although the name translates as ‘rooster in wine,’ braising is ideal for tougher birds and the recipe usually uses chicken or capon.
Ratatouille
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An iconic dish, ratatouille is an absolute must-try. Also from Provence, this dish sees vegetables shallow-fried and then layered in a casserole dish before being baked in an oven. Excellent as an appetiser or main meal with red or white wine, ratatouille is as versatile as it is tasty.
Tarte Tatin
Resulting (perhaps apocryphal) from a legendary culinary mistake, tarte Tatin is a traditional French apple pie. In 1898, hotelier Stephanie Tatin was baking an ordinary apple pie when allegedly the apples were mistakenly cooked in sugar and butter for too long. In her rush to rescue the dessert, she placed the pastry on top of the burning fruit, and when it was served, flipped it over; a pleasant mistake that foodies are still enjoying to this day.
Croquembouche
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Few desserts are quite as spectacular or as striking as the soaring pastry assemblage that is croquembouche (or croque en bouche), popular at weddings, baptisms, communions and many other special celebrations. Composed of many small sugary choux pastry rolls filled with cream layered atop one another, they are glued together with sugar caramel until an impressive cone of pastries forms.
Flamiche
Literally translating to ‘cake’ in Flemish, this tasty dish originates in northern France, near the Belgian border. Resembling a quiche, the puff-pastry crust is a brioche type dough that traditionally encases cheese and vegetables; typically leeks and cream, although various variations do exist.
Cassoulet
A comforting type of bean stew cooked slowly with meat (pork or duck but can include sausages, goose, mutton or whatever else the chef has lying around), cassoulet is a peasant dish that has its origins in southern France, most popular in Toulouse, Carcassonne, and Castelnaudary.
Our favourite places to dine on the finest French food…
From left to right: the private chef services available at Amavia Collection, Villa Gaïa allow guests to choose their favourite French dish; the sea-facing Riviera Restaurant’s traditional French brasserie at Carlton Cannes, a Regent Hotel; *Château d’Audrieu’s Le Séran Restaurant led by Michelin Star-experienced Chef Samuel Gaspar.
From left to right: The Orangerie terrace facing the manicured park at *Château de Fonscolombe; Château Eza’s terrace looking down on the super-yachts twinkling on the Côte d’Azur below; the theatrical restaurant at Château Louise de La Vallière featuring vegetables commonly eaten during the 17th century.
From left to right: the fine-dining Avelan restaurant at Coquillade Provence; La Table de Biar’s slow food restaurant at Domaine de Biar; the Michelin Starred Les Foudres at Hôtel Chais Monnet & Spa.
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- Table des Grands Jours
From left to right: the elevated terrace at A l’Echevin restaurant in Hôtel Le Maréchal; the popular Chiquette Restaurant at *Le Cinq Codet; the à la carte restaurant at Ti al Lannec facing Brittany’s Pink Granite Coast.
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