French Side Dishes

This colorful Provençal vegetable ragout is traditionally made with simple, easily accessible ingredients: courgettes, eggplants, green and red peppers, tomatoes, onions, garlic, and parsley. The name ratatouille stems from the old... READ MORE

Aligot is a French dish which incorporates mashed potatoes, melted cheese, cream, and crushed garlic. This combination results in a creamy, elastic, and velvety mixture that is similar to fondue. The dish is a specialty of L'Aubrac, a reg... READ MORE

Pommes Anna is a minimalist, yet challenging French potato dish consisting of peeled, thinly sliced potatoes and butter. The dish is typically seasoned only with salt and pepper. The potato slices are arranged in overlapping layers, drizzled with ... READ MORE

Fougasse is a flatbread that is typically sweetened with sugar and orange-flavored water. It can commonly be found in Provence and throughout southern France, and it is easily recognizable by its shape. Fougasse is usually shaped like a wheat grai... READ MORE

Truffade is a thick potato and cheese pancake, a specialty of the French Auvergne region. The cheeses used in the dish must always be mild, such as Gruyére, or Tomme fraîche de Cantal. Truffade is most commonly serve... READ MORE

Piperade is a traditional dish from the region of French (and Spanish) Basque Country, consisting of tomatoes, onions, bell peppers, Espelette pepper, and garlic, while ham, and eggs are sometimes added to the dish to enhance its flavors. The dish... READ MORE

Pommes fondantes is a traditional side dish originating from France and a technique of cooking new potatoes. The potatoes are well-scraped, washed, and dried, and then browned in butter, either whole, or with the ends cut off. They're roasted in b... READ MORE

Paillassons de courgettes is a traditional pancake or fritter that's especially popular in the south of the country, especially in Languedoc. It's usually made with a combination of zucchini, onions, eggs, flour, oil, salt, and pepper. The zucchin... READ MORE

Panisses are deep-fried chickpea cakes originating from the French regions of Provence and Côte d'Azur. They can be consumed as snacks or served as a side dish, and consist of chickpea flour batter, oil, boiling water, and salt. Their flavor... READ MORE

Pâté aux pommes de terre is a savory potato pie originating from the French region of Limousin. It consists of sliced potatoes that are layered with onions, cream, garlic, parsley, salt, and pepper in a flaky puff pastry. Before the 1... READ MORE

Carrot soufflé is a vegetable soufflé that is based on carrots, and it can be made in sweet or savory versions. Apart from mashed carrots, other typical ingredients used in the soufflé base include butter, flour, and eggs. The... READ MORE

Endives au beurre is a traditional dish originating from France. The dish is usually made with a combination of endives, butter, salt, and lemon juice. The endives are wiped with a cloth and placed into an earthenware casserole with butter. The co... READ MORE

Soufflé potatoes is an interesting French creation that is made by double-frying potato slices in very hot oil. The potatoes are thinly sliced into uniform slices, then thoroughly dried before being fried. Once fried, the potato slices are ... READ MORE

Chichoumeille is a traditional dish originating from Languedoc. The dish is made with a combination of eggplants, onions, tomatoes, olive oil, bell peppers, salt, and black pepper. The eggplants are diced, sprinkled with salt, drained, and then br... READ MORE

Millassou is a spicy, savory pancake made with grated potatoes, onions, garlic, parsley, salt, and pepper. Sometimes, duck fat, lardons, or eggs can also be included. It is usually served on a big platter and cut into slices. When served as the ma... READ MORE

Choux de bruxelles aux marrons is a traditional dish based on brussels sprouts and chestnuts. The dish is usually made with a combination of brussels sprouts, chestnuts, bacon, butter, chicken stock, salt, and black pepper. The chestnuts are blanc... READ MORE

Poivrons a la tomate is a traditional dish originating from Languedoc. It's usually made with a combination of bell peppers (red, yellow, or both), onions, garlic, tomatoes, basil, bay leaves, olive oil, salt, and black pepper. The peppers are roa... READ MORE

Carottes paysannes is a traditional vegetable dish originating from Provence. The dish is made with a combination of carrots, garlic, parsley, olive oil, sugar, salt, and pepper. The carrots are cut into slices, sprinkled with salt, and cooked in ... READ MORE

Céleri paysanne is a traditional dish originating from Provence. The dish is usually made with a combination of crisp celery, salt pork, garlic, onions, carrots, white wine, bay leaves, olive oil, salt, and pepper. The celery is washed, cut... READ MORE