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What to eat in France? Top 11 French Condiments

Last update: Sat Feb 15 2025
Top 11 French Condiments
TABLE OF CONTENTS

Best French Condiment Types

01

Sea Salt

GUÉRANDE, France
4.4
Sel de Guérande
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Sel de Guérande and Fleur de sel de Guérande are types of sea salt from the salt marshes of the Guérande peninsula in France. The salt is hand harvested and additive-free, consisting of sodium chloride crystals. Sel de Guérande is gray in colour due to the natural clay base of the salt pan and can be packaged as is, or dried and ground into different granules.


Fleur de sel de Guérande is white as it does not touch the base of the salt pan, but floats on the surface until it is delicately scraped off. Its taste is delicate and sea-salty, reminiscent of the ocean, like the taste when you lick your lips after a day on the beach. 
02
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Moutarde de Dijon is a traditional mustard characterized by its pale yellow color and a creamy texture. It is usually made from ground brown or black mustard seeds, salt, and various spices. Although it could only be produced in the Dijon region of France in the past, today the term Dijon mustard has become so popular that any mustard using the traditional Dijon recipe can be named Dijon mustard.


The original recipe was created by Jean Naigeon, a mustard producer who first started to use vinegar instead of the juice of unripe grapes (verjus) in its production. It is often used as a unique accompaniment to numerous chicken, beef, and salmon dishes, as well as being a flavorful dressing for hamburgers, hot dogs, and salads.

03
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Moutarde de Bourgogne is a unique mustard made from mustard seeds in the French region of Burgundy. It comes in only two varieties - strong or extra strong, and both of the varieties must contain white wine. Its color is pale yellow and the texture is creamy and very thick.


The smell of this mustard is characterized by the intense smell of white Burgundy wine, and the taste is strong and sharp. The flavors later fade to a mellow heat, and then to rich savouriness. In addition to mustard seeds, water and wine, only sugar, spices and authorized additives may be added to form the final product. 
04
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Fleur de sel (flower of salt) de Camargue is a traditional sea salt originating from Camargue in Provence. The crystals are hand-raked and harvested in the area during summer, and every salt worker harvests them at dawn from the surface of the water.


These humid crystals have a unique crunchiness and an exceptional flavor that slowly melts on the tongue. When added to dishes, the salt delicately enhances their flavors. It’s recommended to use fleur de sel de Camargue with grilled meat, salads, and fish dishes, among others.

05
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Celtic sea salt is an unrefined sea salt sourced from the coastal region of Brittany in France. It is traditionally harvested and is known for its moist texture and light grey color, which it acquires from the clay found in the salt flats of the area.


It is considered less processed than other salts and retains a higher moisture content along with trace minerals like magnesium, calcium, and potassium. Although present in small amounts, these minerals contribute to its distinct taste and are thought to offer health benefits, such as aiding digestion and potentially allowing for a reduced sodium intake due to salt's rich flavor​. 
06
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Orgeat is a French-style almond syrup that is best known for its use in tropical cocktails. It is made with ground blanched almonds, water, and sugar, while the flavorings often include rose or orange blossom water. Although it is nowadays always prepared with almonds, it was initially made with orzo, or sometimes with a combination of orzo and almonds.


Orgeat is usually opaque and has a distinctive milky, opal color. Though it is mostly used as a cocktail ingredient, it also works well mixed with non-alcoholic drinks such as coffee or shakes. Similar beverages can be found in other cultures and regions.

07

Sea Salt

ISLE OF RÉ, France
n/a
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Sel de l’Île de Ré, and its premium counterpart, fleur de sel de l’Île de Ré', is salt harvested using traditional, centuries-old techniques. These salts are known for their unique coloration, from grey to white with possible yellow to red hues, and for their cubic crystal shape.


They are not washed or enriched, preserving their natural characteristics. The production benefits from the island's specific mesoclimate, meaning the evaporation rates are high due to ample sunshine and sea breezes. Because it's hand-harvested, the salt has diverse grain sizes. 
08
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Verjus or verjuice is an ancient condiment produced from unfermented fruit juice. It can be made from apples or plums, but it is now mainly produced from unripe red or white grapes. Verjus is used in sauces, marinades, salads, and stews.


It can be used instead of lemon juice or vinegar as it imparts subtle tartness and lively acidity. Although it is mainly used for savory dishes, it could also work well in desserts, and some mixologists even use it as a cocktail ingredient. Until the 18th century, verjus was a common ingredient in Europe and the Middle East. 
09

Brown Sugar

NORD-PAS-DE-CALAIS, France
n/a
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Vergeoise or sucre vergeoise is a variety of brown sugar obtained from sugar beets. Available in light (blonde) and dark or brown (brune) versions, the sugar is distinguished by a soft consistency, a slightly moist texture, and a pleasant aroma and flavor reminiscent of burnt caramel.


Typical of northern France and Belgium, this soft brown sugar is essential in the preparation of a wide range of traditional desserts and pastries such as sugar pies, waffles, tarts, and the popular spiced cookies called speculaas.

10

Salt

EINVILLE-AU-JARD, France
n/a
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Sel d'Einville refers to the salt produced by the Saline d'Einville in France. It is a highly regarded salt known for its purity and the lightness of its crystals. This salt has been extracted since 1871 in a manner that protects it from pollution due to its underground location.


There are two different techniques used to produce Sel d'Einville: one is artisanal, preserving the salt's multiple natural qualities, and the other is a more automated process meant for obtaining extremely pure salt. The salt from Einville is renowned for its purity and the lightness of its crystals.

11
Salt
SALIES-DE-BÉARN, France
n/a
TABLE OF CONTENTS

Best French Condiment Producers

01

Honey

PEYRUIS, France
4.9
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AWARDS

Great Taste Awards - 2 stars

2024, 2021

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2021

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02

Condiment

FRANCE, Western Europe
4.7
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AWARDS

Great Taste Awards - 2 stars

2023

TABLE OF CONTENTS

Best French Condiments

01
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AWARDS

Great Taste Awards - 3 stars

2021

02
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Apple cider vinegar with the Mother 500ml made by Archie is a type of vinegar that contains strands of proteins, enzymes, and friendly bacteria which give the product a cloudy appearance. The "Mother" is believed to have various health benefits, including aiding digestion, managing weight, and promoting skin health.


This apple cider vinegar can be used in salad dressings, marinades, and various recipes for a tangy flavor.
AWARDS

Great Taste Awards - 2 stars

2023

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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French Condiments