TABLE OF CONTENTS
Best French Foods
MAIN INGREDIENTS
Contrary to popular belief, the word Châteaubriand does not refer only to a cut of beef, but to a method used to grill or roast a thick cut of beef tenderloin. The steak was originally prepared by a chef named Montmireil in 1822 for a French author, diplomat, and statesman Francois René Vicomte de Chateaubriand.
When served in France, Châteaubriand will always be accompanied by a sauce – most often either a traditional red wine sauce or Béarnaise sauce. The steak is usually served with a side of roasted new potatoes or tiny chateau potatoes.
MOST ICONIC Châteaubriand
Saint-Félicien is a soft French cheese originating from the region of Rhône-Alpes. The cheese is made from cow’s milk and has a creamy texture, while its flavor can be described as fruity, sour, nutty, and buttery. During the aging process, it develops a bloomy rind with a strong mushroomy aroma which does not really match the flavors of the cheese.
Due to its fragile nature, this cheese often comes packaged in small terracotta pots. It is recommended to pair it with crusty baguettes, olives, or a glass of red wine.
Chavignol is a small cheese made from raw goat's milk that must weigh at least 60 grams. Its color is white or ivory and it has a dense, moist texture with a thin, moldy rind on the outside. The flavor of Chavignol is full, slightly nutty and 'goaty'.
It can mature for up to three months, and when the rind drastically changes its color and becomes very hard, and the body becomes drier and crumbly, the origin of its name - crottin, meaning horse dung in French, is explained. Chavignol is great when grilled and served hot on a salad or eaten with bread and bacon.
MAIN INGREDIENTS
Croûte aux morilles is a traditional dish from the French region of Franche-Comté. It consists of a piece of toasted bread paired with morel mushrooms in a creamy sauce. Sometimes, the dish is served in a puff pastry casing. It is best to consume croûte aux morilles in April or May, as it is the time of year when mushrooms are the most abundant in the Franche-Comté forests.
Traditionally, the dish is accompanied by young white wines from the Jura region.
These flaky, golden-colored, crescent-shaped pastries are best made with pure butter and a slightly sweet yeast dough. If made properly, the yellow-white interior should be just the slightest bit elastic when pulled from the center, ready to be covered with a pad of butter or some fresh jam.
Experts agree that the croissant was heavily influenced by Austrian kipfels. This pastry originated in 1683 as a celebration of the Austrian victory over the Ottoman Empire, its shape supposedly mimicking the crescent moon found on the Turkish flag.
MOST ICONIC Croissant
View moreMAIN INGREDIENTS
Steak au poivre is a French dish consisting of a beef steak that is coated in crushed peppercorns and fried. It is served with a sauce that is made in the same pan that the steak was cooked in. Typically, the dish is accompanied by potatoes and a salad on the side.
According to Francis Marie, a famous steak specialist, the dish originated in the 19th century in Normandy's bistros, where men took women for late dinners of steak au poivre, due to the pepper's purported aphrodisiac properties. Numerous chefs claimed the invention of the dish, the most famous of them being Émile Lerch, the owner of Restaurant Albert on the Champs-Élysées, who stated that he first made the dish in 1930.
MOST ICONIC Steak au poivre
View moreMAIN INGREDIENTS
Chocolate soufflé is an exquisite French dessert that combines dark chocolate with a creamy egg yolk base and fluffy egg whites. Typically prepared in small ramekins, it should always be lightly baked in order to stay soft and velvety in the middle, with a delectable, crunchy top.
Just like other soufflé varieties, the chocolate version is also considered to be technically challenging, but if done properly, it results in a wonderfully delicate sweet treat. Even though it is not considered to be one of the first soufflé versions, which were originally prepared as savory dishes, today it is one of the most popular interpretations of this internationally acclaimed dessert.
MOST ICONIC Soufflé au chocolat
Reblochon is a semi-hard, pressed cheese with a weight of about 500 grams, made from unpasteurized cow's milk that must ripen for at least 15 days in the departments of Savoie and Haute-Savoie in France. According to an old tale, it exists because a farmer made the milk into cheese to hide a part of his milk production in order to lower his "milk taxes" that he paid to the pasture's owners.
Reblochon has a yellow to orange rind with an ivory body inside. Its rind is edible, and the taste of the cheese is nutty and slightly fruity. The smell is intense and reminiscent of cellars in which it has matured. It melts well and tastes great on baked potatoes.
Comté is a big, hard cheese made from unpasteurized cow's milk, with at least 45% fat and a pressed, cooked paste. Each cheese wheel is unique with numerous taste varieties that can range from milky, spicy, roasted to fruity, buttery or plant-like due to the fact the milk it is made from must be used immediately.
It is made in the Jura massif in the caves of Doubs, Jura and Haute-Saône departments in France. The maturation period lasts at least 120 days and it is turned and scrubbed regularly during the process. Comté also has a seasonal stamp, like winter, summer, mountain Comté or plains Comté.
Named after its town of origin and produced in the French Rhône-Alpes region since the Middle Ages, Beaufort is a hard cheese made from raw milk of the Tarentaise cattle breed. It is typically matured much longer than its softer Alpine counterparts, about four to five months.
During the first two months, Beaufort is salt-rubbed on a daily basis, and once the rind has matured enough, the cheese wheels are smeared with morge - a mixture of brine, whey and old cheese scrapings. This distinctive convex-sided cheese comes in three varieties: Le Beaufort, produced from November to May; Le Beaufort d’Été, produced in the summer and Le Beaufort Chalet d’Alpage, the most prized variety made in Alpine chalets using only milk from a single herd of cows pastured at altitudes of 1500m and above.
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Best French Food Producers
Maison Bordier is a French company specializing in artisanal butter production and cheese aging, founded in 1985 by Jean-Yves Bordier. Based in Saint-Malo, the company is known for its traditional butter-making methods, including hand-kneading on wooden boards, resulting in a smooth texture and rich flavor.
In addition to classic butter, Maison Bordier offers various flavored varieties, such as butter with seaweed, lemon and olive oil, and Roscoff onion. Their products are highly valued by top chefs and gourmet enthusiasts worldwide. Beyond butter, the company is also involved in the aging of select cheeses, emphasizing high-quality raw ingredients and respect for traditional techniques.
BEST Maison Bordier Butters
Maison Conquet is a family-run butcher shop and producer of cured meats, located in Laguiole, in the Aveyron region of France. Founded in 1950 by Paul Conquet, the company has grown over three generations into a symbol of quality and authenticity in the meat industry.
Specializing in Aubrac beef, renowned for its exceptional flavor and tenderness, Maison Conquet offers a wide range of products, including fresh meats, traditional sausages, cured meats, pâtés, and ready-to-eat dishes made using time-honored recipes.
BEST Maison Conquet Meat Products
BEST Le Ponclet Butters
Rodolphe Le Meunier is a cheese producer and affineur based in Tours, France. He comes from a family with a long tradition in the dairy industry, which has influenced his deep knowledge and expertise in cheese production. Le Meunier has won multiple awards for his work, including the prestigious title of Meilleur Ouvrier de France (MOF) in the cheese category, an honor given to craftsmen who achieve the highest level of skill in their field.
His business includes aging and refining cheeses, as well as sourcing from various regions in France to offer a diverse selection.
AWARDS
World Cheese Awards - Super Gold
2023, 2021
World Cheese Awards - Gold
2022
BEST Rodolphe Le Meunier Cheeses
Fromagerie Beillevaire is a French company specializing in the production and distribution of dairy products, particularly cheeses. Founded in 1980 by Pascal Beillevaire in the Marais Vendéen region, between the Loire River and the island of Noirmoutier, the company has grown from a family-run dairy into a renowned producer, affineur, and distributor of fine cheeses.
Today, Beillevaire operates six dairies and five aging cellars across France, where they produce and refine a wide range of cheeses, including those with Protected Designation of Origin (AOP) status, such as Camembert de Normandie, Chabichou du Poitou, and Brie de Meaux.
BEST Fromagerie Beillevaire Butters
Emmanuel Chavassieux is a renowned French artisan, celebrated for his expert craftsmanship in producing traditional cured meats, particularly his saucisson au couteau (knife-cut sausage). Based in Sorbiers, in the Auvergne-Rhône-Alpes region, he adheres to time-honored techniques and sources only premium-quality ingredients to create exceptional flavors and textures.
Chavassieux has gained wide recognition among gourmet enthusiasts for his commitment to authenticity and artisanal approach to charcuterie. His sausages are praised for their rich flavors and outstanding quality, making them a highly sought-after delicacy.
BEST Emmanuel Chavassieux Meat Products
Isigny Sainte-Mère is a cooperative dairy located in Normandy, France, specializing in producing Camembert cheese, butter, and cream with milk sourced from the local area. The cooperative was established in 1932 and takes advantage of the rich grasses of Normandy, which impart a particular quality and flavor to its dairy products.
Isigny Sainte-Mère also holds a Protected Designation of Origin (PDO) status for some of its products, such as Isigny butter and Isigny cream, ensuring they meet strict geographical and quality criteria.
AWARDS
Concours International de Lyon - Gold
2025
Great Taste Awards - 3 stars
2024
Great Taste Awards - 2 stars
2024, 2021
BEST Isigny Sainte-Mère Cheeses
Échiré is a French dairy founded in 1894 in the village of Échiré, located in the Marais Poitevin region. It is renowned for producing high-quality butter and dairy products using traditional methods. Their butter, protected by the AOP Charentes-Poitou designation, is highly valued for its exceptional quality, hazelnut notes, and smooth texture. Échiré products are available in over 40 countries and are frequently used in prestigious restaurants and luxury hotels worldwide.
In addition to butter, Échiré also produces premium milk sourced from its region. Their milk is rich and creamy, evoking nostalgic flavors from childhood, making it perfect for breakfast, snacks, or use in gourmet recipes. A strong commitment to preserving traditional craftsmanship and maintaining high-quality standards has made Échiré a symbol of excellence in the world of dairy products.
BEST Échiré Butters
Lescure is a renowned French butter producer with a Protected Designation of Origin (AOP) from the Charentes-Poitou region. Founded in 1884 by Baron Léon Lescure, the brand prides itself on a long tradition and dedication to preserving the authentic artisanal approach to butter production.
Lescure butter carries the prestigious AOP Beurre Charentes-Poitou designation, the oldest AOP for butter in France, established in 1979. This certification guarantees that the butter originates from a strictly defined geographical area, covering the departments of Charente, Charente-Maritime, Deux-Sèvres, Vienne, and Vendée.
BEST Lescure Butters
Laiterie de Pamplie is a renowned French dairy producer with a long-standing tradition and a passion for excellence. Since its founding, the dairy has been distinguished by its commitment to preserving artisanal production methods, passed down through generations, blending tradition with modern quality standards.
Their cultured butter, churned using traditional techniques, is known for its rich texture, mild tangy aroma, and subtle nutty notes, making it an essential ingredient in the kitchens of top restaurants and bakeries. In addition to butter, Laiterie de Pamplie produces a range of premium dairy specialties, relying on the highest quality milk sourced from carefully selected farms that uphold sustainable and ethical farming practices.
BEST Pamplie Butters
TABLE OF CONTENTS
Best French Food Products
L'Affiné Au Chablis is a cheese produced by Fromagerie Germain. This artisanal cheese is typically made from cow's milk and is known for being washed with Chablis wine during its aging process, which imparts a distinct and sophisticated flavor. The rind has a characteristic reddish hue, while the interior remains creamy and rich.
It is often celebrated for its balanced taste profile that combines the creaminess of the cheese with the slightly acidic and fruity notes of the Chablis wine. L'Affiné au Chablis can be enjoyed on its own or paired with various accompaniments like crusty bread, fruits, or charcuterie.
AWARDS
World Cheese Awards - Super Gold
2022, 2021
Concours International de Lyon - Gold
2025
World Cheese Awards - Gold
2024
Depaz Reserve Speciale VSOP is a premium aged rum crafted in Martinique, made from fresh sugarcane juice grown on the fertile volcanic soil of Mount Pelée. This VSOP (Very Superior Old Pale) rum is aged for at least four years in small oak barrels, which impart rich and complex flavors of vanilla, dried fruits, and spices.
It has a smooth, well-rounded taste with a subtle smokiness and a long, warm finish, making it an excellent choice for sipping or using in refined cocktails.
AWARDS
IWSC- International wine & spirit competition - Spirit Gold Outstanding
2021, 2019
IWSC- International wine & spirit competition - Rum Gold Trophy
2021
London Spirits Competition - Gold
2024
AWARDS
SFWSC - San Francisco World Spirits Competition - Double Gold
2023
The Rum & Cachaça Masters - Gold
2022
USC- Ultimate Spirits Challenge - Chairman's Trophy
2022, 2021
Athea-Moulin Oltremonti Olive Oil is a premium extra virgin olive oil produced in the heart of Corsica, France. Known for its high-quality craftsmanship, this oil is made from carefully selected olives grown in the fertile, sun-soaked groves of the island.
The cold-pressed oil boasts a rich, fruity flavor with subtle hints of pepper, offering a perfect balance of smoothness and spice. Ideal for enhancing salads, drizzling over grilled vegetables, or pairing with fresh bread, Athea-Moulin Oltremonti Olive Oil is a true reflection of Corsica's rich agricultural heritage and dedication to quality.
AWARDS
London IOOC - Gold
2022
ATHENA IOOC - Gold
2022, 2017
EVOOLEUM - Top 100
2024, 2022
Tomme de Chèvre Cave Rousseau is a semi-hard goat cheese hailing from France, particularly known for its rich flavor and creamy texture. This cheese is characterized by its rustic, natural rind, which is often adorned with a delicate layer of ash.
The interior boasts a pale, creamy color with a slightly crumbly texture that becomes increasingly supple as it ages.
AWARDS
World Cheese Awards - Super Gold
2022, 2021
World Cheese Awards - Gold
2022
The ABK6 XO Renaissance Cognac is a luxurious and finely crafted cognac, showcasing the exceptional quality of single estate production. Aged for an extended period, it features a deep amber hue and a rich aromatic profile with notes of dried fruits, spices, vanilla, and toasted oak.
On the palate, it is smooth and full-bodied, offering a harmonious balance of sweetness and complexity with hints of honey, cinnamon, and subtle floral undertones. Perfect for savoring neat, this cognac embodies elegance and sophistication, making it an excellent choice for connoisseurs.
AWARDS
SFWSC - San Francisco World Spirits Competition - Double Gold
2024
IWSC- International wine & spirit competition - Spirit Gold Outstanding
2021, 2019
IWSC- International wine & spirit competition - Spirit Gold
2020
Vodka by Blackleaf Organic is a premium organic vodka crafted with a focus on quality, sustainability, and pure ingredients. Produced by Blackleaf, it stands out due to its organic certification, meaning it is made using organically grown grains and distilled with eco-friendly processes.
This vodka is designed for those who appreciate a clean, smooth spirit, free from artificial additives or preservatives. The production process involves multiple distillations, ensuring purity and a refined taste that highlights the natural characteristics of the ingredients.
AWARDS
SFWSC - San Francisco World Spirits Competition - Double Gold
2024, 2023
NYWSC - New York World Spirits Competition - Double Gold
2023
SWSC - Singapore World Spirits Competition - Double Gold
2023
The Cognac Martell XO is a premium expression from the renowned Martell House, showcasing their mastery in crafting exceptional cognac. This Extra Old blend combines eaux-de-vie from the prestigious Grande Champagne and Borderies regions, resulting in a complex and refined character.
It features a rich bouquet of dried fruits, spices, and toasted oak, with a smooth, velvety texture on the palate and a lingering, elegant finish. Perfect for special occasions or as a luxurious gift, Martell XO embodies sophistication and timeless quality.
AWARDS
SFWSC - San Francisco World Spirits Competition - Double Gold
2024, 2023
SWSC - Singapore World Spirits Competition - Double Gold
2023
The Cognac Masters - Gold
2022
A tribute to the character created by Charles Dickens in the Pickwick Papers, Reverend Stiggins, whose favorite drink was “pineapple rum.” The barks of Victoria pineapples are infused in Plantation 3 Stars rum, which is then further distilled. Separately, the pineapple fruit is infused in Plantation Original Dark rum.
Both distillate and fruit infusion are finally blended together, creating a rich and delicious pineapple bouquet, accented by smoky and clove notes.
AWARDS
The Rum & Cachaça Masters - Gold
2023
USC- Ultimate Spirits Challenge - Chairman's Trophy
2023, 2020
USC- Ultimate Spirits Challenge - Top 100
2023, 2020
Manjari Orange by Valrhona is a unique blend of chocolate and citrus flavors. This product features dark chocolate infused with orange zest, creating a harmonious balance between the richness of the chocolate and the bright, tangy notes of the fruit.
The chocolate used in Manjari Orange typically boasts a high cocoa content, which enhances its depth and complexity.
AWARDS
Academy of Chocolate - Gold
2011, 2009, 2008
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. For the “Top 100 French Foods” list until March 20, 2025, 33,151 ratings were recorded, of which 28,589 were recognized by the system as legitimate. 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.