French Vegetable 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

This traditional bean- and meat-based dish from the southwest of France comes in three versions, and each version is a separate dish in its own right. The name cassoulet comes from the name of the dish used to prepare it, called a cas... READ MORE

Choucroute Garnie is a typical winter dish coming from the French Alsace region. At its base is the silky, pungent, fermented cabbage known as sauerkraut, infused with flavors of goose fat, onions, garlic, juniper berries, caraway, and white wine ... 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

Endives au jambon is a traditional dish that's especially popular in the region of Seine-Maritime. The dish is usually made with a combination of endives, lemon juice, milk, flour, butter, ham slices, nutmeg, Neufchâtel cheese, salt, and bla... READ MORE

Confit byaldi, a variation on the famous French ratatouille, is typically prepared with zucchinis, yellow squash, aubergines, tomatoes, onions, garlic, and herbs. It was invented by chef Michel Guérard when he was recreating tradit... READ MORE

This soufflé variety is prepared with sautéed and finely diced spinach that is blended with a creamy béchamel base, egg yolks, and beaten egg whites. The dish is easily customized with additional ingredients such as ham or Gru... READ MORE

Cassoulet de Castelnaudary is a traditional casserole originating from the town of Castelnaudary in the Languedoc region. This iconic dish is primarily made from white beans sourced from Lauragais. The key meats used in this cassoulet include goos... READ MORE

Cassoulet de Toulouse is a traditional casserole that showcases the rich culinary heritage of Toulouse. Made with haricot Tarbais beans, a variety of meats including lamb, pork, Saucisse de Toulouse, and duck confit, as well as aromatic ingredient... READ MORE

Potée Lorraine is a unique French stew belonging to a group of potée dishes–classic French dishes cooked in traditional earthenware pots. As the name suggests, this particular variety originates from the Lorraine regio... READ MORE

Cassoulet de Carcassonne is a traditional casserole from the city of Carcassonne, made with white kidney beans (traditionally, Lauragais ingot beans), partridge, pork belly, saucisse de Toulouse, duck confit legs, pigs' feet, pork rinds, and chick... READ MORE

Artichauts à la barigoule is a traditional dish originating from Provence, and it consists of stuffed artichokes. The dish is usually made with a combination of artichokes, lemon juice, olive oil, carrots, celery, shallots, garlic, chicken ... 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