Dish guides
French dishes explained
French menus usually run entrée (starter), plat (main course) and dessert, often bundled into a fixed-price formule or menu. Many bistro classics are named after their region or cooking method, and a few, such as steak tartare and andouillette, surprise people who order them without knowing what they are. These guides explain the dishes that come up most often.
All guides
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AndouilletteStrong-smelling French sausage of pork intestines, grilled with mustard sauce.
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BouillabaisseMarseille's saffron fish stew, served as a broth with rouille croutons and then the fish.
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Bœuf bourguignonBeef braised in red wine with bacon, mushrooms and small onions.
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Café gourmandAn espresso with a selection of mini desserts on one plate.
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CassouletWhite beans slow-baked with pork, Toulouse sausage and duck or goose confit.
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Confit de canardSalt-cured duck leg slow-cooked in duck fat, then crisped.
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Croque-monsieurHot toasted ham-and-cheese sandwich, often topped with béchamel.
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Crème brûléeChilled vanilla custard with a crackly caramelised sugar top.
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EscargotsEscargots de BourgogneSnails baked in their shells with garlic-and-parsley butter.
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Foie grasFattened duck or goose liver, served as a cold terrine or seared.
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Magret de canardSeared breast of a fattened duck, served pink like a steak.
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Moules-fritesSteamed mussels in a wine or cream broth, served with fries.
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Salade niçoiseNice's salad of tomatoes, hard-boiled egg, black olives and anchovies or tuna.
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Soupe à l'oignonSlow-browned onion soup topped with toasted bread and melted cheese.
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Steak fritesA pan-fried or grilled beef steak served with fries and a sauce or herb butter.
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Steak tartareTartare de bœufRaw chopped beef with mustard, capers, shallots and a raw egg yolk.
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Tarte TatinUpside-down tart of butter-and-sugar caramelized apples on a pastry base.
Allergens to keep in mind
Butter and cream are central to French cooking, so dairy is common even in savoury dishes. Mustard appears in dressings, sauces and tartare, wine (and its sulphites) in many stews and sauces, celery in stocks, flour in sauces and breadcrumb toppings, and raw or lightly cooked egg in tartare, mayonnaise and some desserts. Snails and mussels are molluscs. Recipes vary, so check with the staff if you have an allergy.
