A Taste of France: 7 Local Dishes to Try When Holidaying in France
As many people visit France for its fabulous cuisine as they do for its architecture and vast art treasures. But why have one when you can have all three?
There's nothing like absorbing the artistic wonders of the Louvre then sauntering through the quaint streets of Montmartre, pausing every few hours for a superb French snack or complete meal - as the mood takes you.
To inspire your tastebuds, here are seven of France's most typical foods - mouthwatering dishes to sample on your next Gallic sojourn.
French onion soup
Among French traditional foods, this is probably the most famous.
The humble onion has been central to French cuisine since time immemorial, not least because it is easy to grow and therefore plentiful.
So it’s little wonder the onion takes centre stage in one of the greatest comfort foods in Paris: onion soup (soupe à l’oignon).
Said to have been introduced by the Romans, onion soup became a common dish among French peasants (due in part to those ubiquitous onions).
The modern version of onion soup is usually made with a veal or beef broth, chunky onions, and croutons or bread on top, upon which cheese (such as Gruyere) is often melted. Today's recipe was developed in Paris in the 18th century, and became popular among Americans in the 1960s, when a general interest in French food blossomed.
If you fancy trying out the dish before your next trip to Paris, it is straightforward to make at home. Most recipes emphasise slow-cooking the onions, so they become caramelised. The deglaze should be ended with a dash of brandy, sherry or white wine.
Toasted bread (a "croute" or "crouton") is then added, followed by cheese.
If drinking red wine, experts recommend an acidic, earthy tipple such as Beaujolais, Pinot Noir, and Côtes du Rhône. For white wine, select a Chardonnay, Viognier, or Pinot Gris - they are superb with French onion soup because they hold up to its strong flavours.
Restaurants famed for the delectability of their onion soup include La Jacobine (Rue Saint-André des Arts), Les Philosophes (Rue Vieille du Temple) and Bistrot Richelieu (Rue de Richelieu), all in the capital. Onion soup shows no signs of losing its place as one of France’s typical - and favourite - foods.
Steak and fries
This straightforward meat-and-potato dish has become commonplace worldwide - after being perfected in the bistros of Paris and becoming one of France’s most famous foods.
Today's 'steak frites' usually comprises a rump steak, strip steak or ribeye steak which has been pan fried and served with French fried potatoes (or French fries).
When in Paris, head to one of three 'Relais de l'Entrecote' restaurants - all run by the same family. Here you can order what is considered by many to be the best steak frites in the French capital. But you don't get much choice about how your steak is served: it comes with a walnut dressing salad, a strip of pan-fried sirloin steak, the restaurant's special sauce and classic French fries. No other variations are allowed - mainly because it's perfect as it is.
The branches of Relais de l'Entrecôte are located in Montparnasse, Saint-Benoit and Rue Marbeuf.
And of course, to get a taste of this classic Parisienne dish, you won’t have to go far; it's sold across the UK. However, you may find the French version is 'exceptionnelle' by contrast.
Many Brits are unaware that their favourite meal is among France’s most typical foods!
Ham sandwich
The 'sandwich jambon-beurre', or ham sandwich, is another bite that will be familiar to Britons - but again, the French do it exceptionally well. Indeed, this Gallic ham sandwich consistently ranks in the lists of top 10 French meals.
Often combined with cheese, the classic French ham sandwich is usually made with ham alone.
One of the finest ham sandwiches is served in the Vendome district, at Petit Vendôme. A buttered, crusty baguette is stuffed with farm-raised ham and served with the delicious house wine.
After sampling a real Parisian ham sandwich, those home-made, sliced-white-bread-and-supermarket-ham jobs will seem rather disappointing!
Steak tartare
Unlike steak frites, steak tartare has not been a hit in the gastropubs of the UK. However, for uninitiated meat lovers, it might be a revelation.
Steak tartare is arguably one of the finest meals you can try in a French bistro, and is one of France’s most typical foods. It usually comprises raw beef seasoned with capers and onions, Worcestershire sauce, chopped pickles, mustard and sherry, served with, you guessed it, fries.
Paris, as you might expect, spoils you for places to try steak tartare. However, one of the best-reviewed is Il Etait Un Square on Rue Corvisart. Unlike Relais de l'Entrecôte, you have a choice of seven different tartare dishes, including the rather adventurous Le Thai; tartare with vegetables; and the spice-laden and intriguingly-named Ziggy Stardust!
Getting in the mood for your next trip to France by making steak tartare at home might be a little risky. Since the dish is mostly made in high-end restaurants, careful preparation ensures there's almost zero risk of food-borne illness. So unless you're well-versed in the preparation method, it's probably better to wait until you arrive in Paris before you try it.
It’s quite literally a ‘high steaks’ food!
Croque monsieur
This is your classic ham-and-cheese toastie - but done the French way.
Generous slices of Parisienne ham are covered in cheese and pressed between thick white bread - which is then either pan-fried or baked. The result is something that might put your Breville effort to shame, and consistently ranks among the top 10 French meals in any article worth its salt.
As ever, these French classics are so good because the ingredients are of the highest quality and the preparation is skilful.
One of the best croque monsieurs in Paris is arguably served by Sébastien Gaudard, named after the famous pastry chef owner. This version is a little lighter - made possible by Gaudard's experience with pastries - and served with a refreshing salad and cut into small slices - making them easier to eat than in the chunky classic form!
Macarons
Ladurée, the legendary Paris tearoom, made a name for itself after creating the macaron - a ganache filling sandwiched by two macarons.
Macarons have always been colourful, but today there are a myriad of different hues to choose from - baked throughout the French capital and beyond. The macaron is without doubt the most colourful of French traditional foods.
As well as being delicious in themselves, macarons are fabulous gifts for the folks back home (and a good choice for Brits since France is just a hop across the Channel so there's less chance of a squashing incident!).
For what are arguably the best macarons in Paris, head down to No 15 Rue Royale, where Ladurée is still going strong. Create your own mixture of pistachio, caramel and raspberry, or sample some seasonal limited editions such as Alba truffle and foie gras.
Other establishments making macarons that are akin to works of art include Pierre Hermé (18 rue Sainte-Croix-de-la-Bretonnerie), whose signature Ispahan (raspberry, lychee and rose water) and Mogador (milk chocolate, passion fruit) macarons have been wooing Parisiennes and visitors for some time. One of the best things about macarons is that they can be re-styled and reinvented in innumerable ways.
La Maison du Chocolat, located on 225 rue du Faubourg Saint Honoré, also turn out some rather wonderful chocolate-centric macarons.
Croissant
If you’ve ever asked, what food is Paris famous for? - this is it. This crescent-moon-shaped puff pastry has been making breakfast a delight for French people ever since Marie Antoinette (who was Austrian) introduced the kipferl to Louis XVI’s court. It was ‘Frenchified’ into the morning treat that we know today, and served around the world.
However, as global as the croissant is, no-one makes them better than the French, or to be more exact, Paris.
Next time you're in Paris, pop down to Rue Yves Toudic and visit a little bakery called Du Pain et des Idées. Established in 1875, it is located by the fashionable Canal Saint-Martin and only uses organic flour in its much sought-after pastries.
Arguably one of the most ubiquitous foods in Paris, you couldn’t avoid it even if you wanted to!