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As the name might imply, this French dish consists of a calf’s head, which is boiled for a long time until the meat becomes tender and the skin develops a gelatinous consistency. The tongue and brain are also boiled separately with a combination of spices, and the three types of meat are served together in thick slices on a platter with the vegetables used in cooking, usually potatoes and carrots, and a drizzling of ravigote sauce.
Although the dish has numerous supposed origins, famous French writer Gustave Flaubert traces it back to the British celebrating the decapitation of King Charles I. After the French revolution and yet another well-known decapitation, the French followed suit.
MOST ICONIC Tête de veau
View moreWhat was once used as a garnish in haute cuisine is now its own dish, known as quenelle. Essentially, it is a tender dumpling that is filled with ground meat, poultry, fish, or vegetables, seasoned and combined with breadcrumbs, eggs, fat, flour, or cream.
The dumpling is traditionally oval in shape and poached in water or stock. Today, it is served either as an appetizer or as a main course, although it can still be used as a garnish. Originally, quenelle was invented in Lyon in the 19th century, and it was made exclusively with the flesh of pike–a light white fish.
MOST ICONIC Quenelle
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Andouillette is a French specialty sausage made with pork meat and intestines, onions, wine, pepper, and other seasonings. The sausage contains parts of pig's colon, which is the reason why it is considered to be an acquired taste, as it has an intense, unusual smell which is described by some people as reminiscent of urine.
The sausage can be served hot or cold, and it can be barbecued, boiled, or pan-fried. It is traditionally accompanied by vegetables in red wine sauce or roasted potatoes with a fresh salad on the side.
MOST ICONIC Andouillette
This wildly popular French dessert is beloved all over the world – known to gourmets for its soft, airy texture, and infamous among chefs for its unforgiving nature, which leaves little to no room for error during the cooking process. This delicate cake consists of two elements: a pudding or cream base, and a meringue made of egg whites.
Soufflés can be either sweet or savory. Sweet soufflés typically have a sauce in the middle, and are served almost exclusively as a dessert. Savory soufflés often include ingredients such as cheese, crab, or onions, and they are usually served as an appetizer.
MOST ICONIC Soufflé
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Simply translated as steak and fries, steak-frites is a dish that traces its origins to French and Belgian national cuisine. In this classic, fries vary from the hand-cut rustic potato wedges to thin, factory-produced types. They are always deep-fried, giving them a crunchy texture and an appealing golden color.
Although fries are the essential accompaniment, the steak is the main star of the dish. The most common steak used in the dish is the rib eye cut, but sirloin steak or the famous T-bone are also commonly found on restaurant menus. A simple sauce reduction, Béarnaise, or Hollandaise sauce often accompany the dish.
MOST ICONIC Steak-frites
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Airy and simple, this legendary French comfort food consists of a cheese base combined with whisked egg whites, butter, milk, and flour. The dish puffs up into a decadent, golden soufflé when baked. Cheese soufflé is believed to have been invented during the late 18th century.
Today, it is typically served hot in small ramekins straight out of the oven.
MOST ICONIC Soufflé au fromage
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Quenelles de brochet are a traditional French dish made from pike fish (brochet). These delicate dumplings are created by finely mincing the fish and combining it with a mixture known as a panade, which consists of milk, butter, flour, and eggs.
Heavy cream is often added to enrich the mixture, resulting in a smooth and light consistency. The mixture is then seasoned with salt, white pepper, nutmeg, and sometimes herbs like chives or parsley. The preparation of quenelles de brochet begins with making the panade.
MOST ICONIC Quenelles de brochet
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Poulet au vinaigre is a traditional bistro classic consisting of chicken in a creamy vinegar sauce. The ingredients include pieces of chicken, onions, shallots, garlic, tarragon, tomatoes, cream, chicken stock, white wine, and red wine vinegar.
Once prepared, the chicken is transferred to a platter and the sauce is poured over the chicken. While the garlic, shallots, and onions give the dish a rich and deep flavor, it's the acidity from the tomatoes, wine, and vinegar that make poulet au vinaigre so satisfying.
It's recommended to serve the dish with rice, macaroni gratin, fried green beans, or rustic bread on the side.
MOST ICONIC Poulet au vinaigre
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Boudin noir aux pommes is a traditional dish consisting of a blood sausage that is paired with apples. The French pride themselves on making an excellent blood sausage, so it is unsurprising that the dish makes for a flavorful starter throughout France, its popularity derived from the contrast between the acidity of the apples and the delicate flavors of the blood sausage.
The sausages are fried in oil, after which the chopped apples also get fried in the same oil. The dish is typically served with the blood sausage on top of the cooked apples.
MOST ICONIC Boudin noir aux pommes
The name of this partially frozen French dessert means perfect – so one can imagine that its creators intended the experience of eating it to be no less thrilling than its name implies. Parfait is a frozen dessert made from a base of egg yolks, sugar, and whipped cream, and it can be flavored with any number of additional ingredients such as fruit, nuts, or coffee.
Today, however, parfaits can be made with savory ingredients as well, and there are versions made with seafood, vegetables, and even foie gras. Parfaits were originally served on decorative plates, but today they are usually layered in tall and thin flute glasses.
MOST ICONIC Parfait
