The cake tropézienne It has been consumed in France since the 50s, when it was first prepared by the Polish chef Alexandre Miccka in his Saint-Tropez pastry shop. It is filled with pastry cream. You have all the information in: «Typical dishes and desserts of French gastronomy«.

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Pain d'épices (gingerbread)
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Black olive tapenade
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Baeckeoffe
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macarons
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Flammkuchen with traditional ingredients
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Raclette cheese, a staple in all raclette
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Raclette
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Tartiflette
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Bouillabaisse or bouillabaisse
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Cinnamon
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Choucroute or sauerkraut
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Beef bourguignon
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Financiers
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clafoutis
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Rawness
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Aligot
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Andouillette from Troyes
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andouillette
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Blanquette de veau or veal blanqueta
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Salmon tartine with salmon and cheese on rustic bread
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Preparation of the French quenelles
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Duck breast
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Salade Niçoise or Nice salad
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Coq au vin
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cassoulet
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Crepes
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Tartine
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Typical dishes of France
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Dumpling
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Hake beurre blanc
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Quiche Lorraine
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Vichyssoise
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Morels, cagarrias or murgles
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Presentation of a cassoulet dish in Toulouse
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Duck Confit
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Fondue
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Foie gras
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Patties
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Tarte tatin
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Farz from Breton or far
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Ratatouille
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You have all the information in: "Typical dishes and desserts of French gastronomy".

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