CHA.01.0001
Caillettes Ardéchoises
Sus scrofa domesticus liver, shoulder, and belly (ratio 1:1:1) are chopped coarsely by hand or throu…
Ardèche, Auvergne-Rhône-A
FR.71.0001
Baguette
A traditional French baguette (baguette de tradition) is flour, water, salt, and yeast — nothing els…
Paris, France. The specif
FR.71.0002
Bearnaise Sauce
Bearnaise is hollandaise with a tarragon-shallot reduction instead of the plain reduction. It is the…
Paris, 1836. Created at t
FR.71.0003
Bechamel Sauce
Bechamel is one of the five French mother sauces. It is flour-thickened milk — a roux cooked in equa…
France. Named after Louis
FR.71.0004
Beef Bourguignon
Beef braised in Burgundy wine with lardons, pearl onions, and mushrooms. The wine is not a flavourin…
Burgundy, France. Julia C
FR.71.0005
Bouillabaisse
Bouillabaisse is not a fish soup — it is a Marseille ceremony. The fish must be Mediterranean rock f…
Marseille, Provence. A wo
FR.71.0006
Cassoulet
Cassoulet is the masterpiece of Languedoc: a deep, slow-baked casserole of Tarbais beans, duck confi…
Languedoc, France — speci
FR.71.0007
Cheese Souffle
The souffle rises and falls and must be served in the instant between the two. It is the most theatr…
France. Vincent La Chapel
FR.71.0008
Chocolate Mousse
Classic French chocolate mousse: Valrhona Guanaja 70% chocolate, egg yolks, stiffly beaten egg white…
France. Mousse au chocola
FR.71.0009
Coq au Vin
Chicken braised in red wine with lardons, mushrooms, and pearl onions. The lesser sibling of Beef Bo…
Burgundy and the Auvergne
FR.71.0010
Creme Brulee
Creme brulee is custard — set cream enriched with egg yolks, flavoured with Tahitian vanilla, baked …
France, 17th century. The
FR.71.0011
Crepes
A crepe is the thinnest possible pancake — the batter almost water-thin, the pan screaming hot, the …
Brittany, France (Bretagn
FR.71.0012
Croissants
A croissant is laminated dough — hundreds of paper-thin layers of yeasted dough separated by sheets …
Vienna, Austria (as the k
FR.71.0013
Croque Monsieur
A croque monsieur is a grilled ham and cheese sandwich elevated to an architectural production: brio…
Paris. First documented o
FR.71.0014
Duck Confit
Duck legs cured in salt and aromatics overnight, then slow-cooked submerged in their own fat at 82C …
Gascony (Gascogne), south
FR.71.0015
French Omelette
The French omelette is the benchmark of kitchen skill. Three eggs, good butter, a hot pan, 90 second…
France. The technique of
FR.71.0016
French Onion Soup
A litre of deeply caramelised onions suspended in veal and beef stock, covered with a thick raft of …
Paris, France. Associated
FR.71.0017
Hollandaise Sauce
Hollandaise is a warm emulsion of egg yolk and clarified butter, stabilised by the lecithin in the y…
France. Named Hollandaise
FR.71.0018
Madeleines
Madeleines are shell-shaped French butter cakes — small, golden, slightly crispy on the exterior, te…
Commercy, Lorraine, north
FR.71.0019
Nicoise Salad
Salade Nicoise is a Nicard composition — from Nice, on the French Riviera, where the cuisine reflect…
Nice, Alpes-Maritimes, Pr
FR.71.0020
Pot-au-Feu
Pot-au-feu is France's national dish — beef and vegetables poached in broth, served as two courses: …
France. The dish appears
FR.71.0021
Profiteroles
Choux pastry puffs filled with creme Chantilly or vanilla creme patissiere, drenched in a hot Valrho…
France, 16th century. Cho
FR.71.0022
Quiche Lorraine
Quiche Lorraine: a blind-baked shortcrust pastry shell filled with a custard of eggs, double cream, …
Lorraine, northeastern Fr
FR.71.0023
Ratatouille
Provencal ratatouille at its best is a sequence of individually cooked vegetables that are combined …
Provence, France. The nam
FR.71.0024
Sauce Bordelaise
Sauce Bordelaise: a red wine reduction with shallots, beef bone marrow, thyme, and bay — the quintes…
Bordeaux, France. The sau
FR.71.0025
Tarte Tatin
Caramelised apple tart baked upside down and inverted at the table. The caramel should be deep amber…
Lamotte-Beuvron, Loire Va