13 foods you have to eat in France

Stereotypical? Yes. Necessary? YES. Trust me, you will become a complete bread snob with one bite into your first French baguette. After my dad and I returned to the US from our first visit, we subconsciously became very picky regarding bread purchases — only doing so from certain places. Honestly, it’s impressive. No matter where you buy a baguette in France, it will be the best you’ve ever had. There’s a reason pastry chefs and bread bakers study in France if they’re serious about their careers.

These brightly colored, circular meringue-based sandwich cookies are a French classic. Before visiting France, I was convinced I didn’t like macarons. Now, though, I can't get enough, no matter the flavor — from classics like chocolate, raspberry, and pistachio to more inventive ones like lavender and lemon. And you won’t be able to, either. It’ll become increasingly difficult not to purchase a sleeve every time you leave your hotel! 

I first had this flatbread from the Alsace in the region’s largest city, Strasbourg. A friend insisted if there were one thing I sampled on my visit, it would be tarte flambée. Traditionally made with crème fraîche (a crossover of sour cream and cream cheese), bacon, and onions, you’ll also find endless varieties throughout the region and country. There's something for every palette, from smoked salmon and capers to mushrooms. Note: this dish is frequently referred to as flammekueche, the Alsacien (regional dialect) word for tarte flambée.

This is also known as “mousse au chocolat," which translates to chocolate foam. Yet another dish we’ve taken and Americanized, origin stories vary. My favorite tale is from the late 19th century when famous French painter Henri Toulouse-Lautrec invented a “chocolate mayonnaise." If you visit France, you’ll quickly learn about the country’s obsession with this condiment. So, of course, the French would be more than pleased to sample a chocolate version. This is probably a tie with macarons for my favorite dessert in France.

The French occupation of Vietnam and subsequent immigration that followed hugely impacted gastronomy. While high-quality Asian food can be hard to come by in Europe, thanks to the large Vietnamese community, there’s no shortage of good banh mi (Vietnamese baguette sandwiches filled with fresh ingredients) in France.

Originally from Marseille, this Provençal fish stew isn’t made up of a specific type of seafood. But instead, whatever fresh fish, including shellfish, is available in a given season. Good Bouillabaisse can be found around France, but the best will be wherever fresh seafood is to be had, so basically all the coasts. 

Also known as chocolate croissants or chocolatines, depending on the region. Chocolatine is primarily used in the southwest of France, while the rest of the country typically refers to them as pain au chocolat. This is yet another bakery item you’ll become a snobby connoisseur of throughout your trip. You’ll be reminiscent of that college roommate who studied abroad in Paris and returned home saying, “Oh, the chocolate croissants are so much better in France."

Another regional favorite is this traditional quiche from Lorraine, in the northeast of the country. Found in bakeries and brasseries all over France, these Gruyère (similar to Swiss) cheese and bacon egg pies are perfect at any time of the day!

France is home to some of the best wines in the world. Who hasn’t heard of Bordeaux, Burgundy, or Champagne? However, even more areas grow great grapes that you might not have heard of. The Rhône Valley, Jura, and Savoie (near the Alps) produce amazing varietals. And don’t forget to try Vin Chaud (hot, spiced wine) during the holiday season.

This “spiced bread” is a loaf bread with a similar flavor to gingerbread and, like tarte flambée, hails from Alsace. You’ll find it year-round in the region, occasionally in other parts of France, but it is most commonly found during the holiday season.

This beef stew uses red wine, usually from the Burgundy region (in fact, the name translates literally to “Beef Burgundy”) as a primary ingredient. Beef Bourguignon dates back to the Middle Ages. Originally used as a method of cooking tougher meat cuts to more tender textures, it wouldn’t become a delicacy until the early 1900s. The dish became an overnight sensation, only to disappear to home kitchens until Julia Childs herself resurrected it in her cookbooks.

Everyone has heard of these French pancakes that are much thinner and larger in circumference than flapjacks made in American kitchens. You’re likely most familiar with sweet varieties like bananas and Nutella. However, other popular flavors are ham and cheese and apples and cinnamon (and Normandy specialty). The Brittany region makes a whole-wheat savory version called Breton galettes.

Mussels can be found in Brittany and Normandy and are often served with a cheese sauce and fries on the side. There are various versions with different types of sauce used, from Roquefort cheese to tomato sauce and white wine. They’re the perfect meal on any coastal trip.