Test Your Knowledge of Popular French Dishes

Question 1

Which Wine Is Traditional In Boeuf Bourguignon?

Question 1

What Poultry Is Classic In Coq Au Vin?

Question 1

Which Beans Are Essential In Cassoulet?

Question 1

Identify The Vegetables Core To Ratatouille.

Question 1

What Defines A Tarte Tatin?

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Which Ingredient Is Traditional In Quiche Lorraine?

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What Makes A Croque Madame Different From A Croque Monsieur?

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Which Cheese Typically Tops French Onion Soup Gratinée?

Question 1

Bouillabaisse Traditionally Comes From Which City?

Question 1

What Is Rouille Usually Served With?

Question 1

Which Herb Anchors Béarnaise Sauce?

Question 1

Hollandaise Is An Emulsion Of What?

Question 1

Velouté Is Thickened With Which Base?

Question 1

Béchamel Is Commonly Flavored With Which Aromatics?

Question 1

A Proper Salade Niçoise Traditionally Includes Which Protein?

Question 1

Pissaladière Is Best Described As What?

Question 1

Pan Bagnat Is A Sandwich From Which Region?

Question 1

Crêpes Suzette Are Traditionally Finished How?

Question 1

What Flour Is Classic For Savory Breton Galettes?

Question 1

Kouign-Amann Is Defined By Which Technique?

Question 1

Clafoutis Traditionally Features Which Fruit?

Question 1

Mille-Feuille Is Composed Of What Layers?

Question 1

What Shape Identifies An Éclair?

Question 1

Profiteroles Are Commonly Filled With What?

Question 1

Île Flottante Floats On Which Sauce?

Question 1

What Defines Crème Brûlée’s Signature Finish?

Question 1

Crème Caramel Differs From Crème Brûlée How?

Question 1

Tarte Flambée (Flammekueche) Traditionally Uses Which Base?

Question 1

Tartiflette Features Which Cheese?

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True Or False: Raclette Is Melted Cheese Served Over Potatoes And Charcuterie.

Question 1

Fondue Savoyarde Is Primarily A Blend Of What?

Question 1

Aligot Combines Potatoes With Which Cheese Style?

Question 1

Gratin Dauphinois Traditionally Contains Which Ingredients?

Question 1

Blanquette De Veau Is What Kind Of Stew?

Question 1

Pot-Au-Feu Centers On Which Technique?

Question 1

Daube Provençale Typically Uses Which Liquid?

Question 1

Brandade De Morue Is Primarily Made From What?

Question 1

Escargots À La Bourguignonne Are Baked With What?

Question 1

Moules Marinières Are Steamed In Which Combination?

Question 1

Confit De Canard Preserves Duck Using Which Method?

Question 1

Magret De Canard Refers To Which Cut?

Question 1

Foie Gras Is Most Commonly From Which Animal?

Question 1

Pâté En Croûte Is A Terrine Baked How?

Question 1

Rillettes Are Typically What Texture?

Question 1

Saucisson Sec Is Best Described As What?

Question 1

Andouillette Is Notable For Which Ingredient?

Question 1

Boudin Noir Is Which Type Of Sausage?

Question 1

Quenelles De Brochet Are Dumplings Made From What?

Question 1

Salade Lyonnaise Features Which Components?

Question 1

Hachis Parmentier Is Closest To Which Dish?

Question 1

Steak Tartare Is Served How?

Question 1

Steak Frites Is Traditionally Paired With Which Sauce?

Question 1

Jambon-Beurre Uses Which Spread?

Question 1

Which Bread Is Iconic In France?

Question 1

A Proper Croissant Gets Its Layers From What?

Question 1

Pain Au Chocolat Contains What Filling?

Question 1

Soufflé Au Fromage Rises Because Of What?

Question 1

Chocolate Soufflé Should Be Served When?

Question 1

What Distinguishes A Crêpe From A Galette?

Question 1

Pistou Resembles Which Italian Sauce?

Question 1

Beurre Blanc Traditionally Emulsifies Which Ingredients?

Question 1

Bourride Is A Fish Stew Thickened With What?

Question 1

Choucroute Garnie Centers On Which Base?

Question 1

Salade De Chèvre Chaud Includes What Element?

Question 1

Tarte Aux Fraises Is Usually Finished With What?

Question 1

Tarte Au Citron Meringuée Adds What To Lemon Tart?

Question 1

Baba Au Rhum Is Soaked In What Syrup?

Question 1

Paris-Brest Was Inspired By What?

Question 1

Opéra Cake Layers Which Components?

Question 1

Canard À L’Orange Combines Duck With What Flavor?

Question 1

Sole Meunière Is Finished With Which Sauce?

Question 1

Cuisses De Grenouilles Are Commonly Prepared How?

Question 1

Which Statement About Quiche Is Accurate?

Question 1

A Classic French Omelette Should Be What Inside?

Question 1

Coquilles Saint-Jacques Features Which Seafood?

Question 1

Oysters With Mignonette Are Dressed With What?

Question 1

Poire Belle Hélène Combines Pears With Which Elements?

Question 1

What Nutty Flavor Defines Financiers?

Question 1

True Or False: Traditional Salade Niçoise Excludes Cooked Rice And Lettuce As Main Components.

Question 1

Which Meat Commonly Enriches Cassoulet Besides Duck?

Question 1

Tielle Sétoise Is A Savory Pie Filled With What?

Question 1

Socca From Nice Uses Which Flour?

Question 1

Dacquoise Typically Combines Which Elements?

Question 1

Gâteau Basque Traditionally Contains Which Filling?

Question 1

Piperade Basquaise Features Which Ingredient Combination?

Question 1

Poulet Basquaise Is Chicken Cooked In What?

Question 1

Navarin D’Agneau Is A Stew Centered On Which Protein?

Question 1

Kougelhopf From Alsace Is Which Type Of Bake?

Question 1

Which Cheese Commonly Tops Croque Monsieur?

Question 1

What Is The Classic Filling Of A Parisian Ham Galette Complète?

Alsace Riesling

Champagne

Burgundy Red Wine

Rosé De Provence

Boeuf Bourguignon braises beef in Burgundy red wine with lardons, mushrooms, aromatics, and slow tenderization.

Duck

Goose

Turkey

Chicken

Coq au Vin braises chicken in red wine with lardons, mushrooms, onions, and herbs until succulent.

Chickpeas

White Haricot Beans

Black Beans

Kidney Beans

Cassoulet slow-cooks white haricot beans with duck confit, pork, and sausage, forming Languedoc’s hearty signature dish.

Corn, Peas, Green Beans, Squash

Eggplant, Zucchini, Peppers, Tomatoes

Cabbage, Beets, Potatoes, Onions

Potatoes, Leeks, Carrots, Turnips

Ratatouille stews eggplant, zucchini, peppers, and tomatoes with garlic and olive oil for Provençal summer flavors.

Caramelized Apples Baked Upside Down

Chocolate Ganache In Shortcrust

Custard Baked In A Water Bath

Meringue Topped Lemon Tart

Tarte Tatin caramelizes apples in butter and sugar, bakes pastry on top, then inverts it for serving.

Lardons

Mushrooms

Spinach

Broccoli

Classic Quiche Lorraine combines eggs, cream, and smoky lardons; purist versions often omit cheese entirely.

A Fried Egg On Top

Rye Bread Used

Mustard Inside

Tomato Slices Added

A Croque Madame adds a fried egg atop ham, Gruyère, and béchamel, resembling a stylish hat.

Cheddar

Feta

Mozzarella

Gruyère

French onion soup is crowned with toasted bread and melted Gruyère, broiled to a bubbling, savory crust.

Marseille

Paris

Bordeaux

Lyon

Bouillabaisse originated in Marseille, combining Mediterranean fish, saffron broth, and rouille-slathered toasts for seafaring fare.

Steak Frites

Cassoulet

Bouillabaisse

Croissants

Rouille, a garlicky saffron-chile emulsion, is spread on croutons and served alongside bouillabaisse’s fragrant broth.

Dill

Basil

Tarragon

Cilantro

Béarnaise enriches egg yolks and clarified butter with tarragon and shallots, a luxurious cousin of hollandaise.

Cream And Flour

Egg Yolks And Butter

Milk And Eggs

Olive Oil And Vinegar

Hollandaise blends egg yolks and warm butter with lemon juice, forming a silky, carefully stabilized emulsion.

Tomato Purée And Cream

White Stock And Roux

Fish Broth And Gelatin

Brown Stock And Wine

Velouté begins with white stock thickened by a butter–flour roux, forming foundations for refined derivative sauces.

Garlic, Chili, Lime

Ginger, Scallion, Soy

Cumin, Coriander, Turmeric

Onion, Clove, Bay

Classic béchamel simmers milk with onion studded with clove and bay leaf, yielding a silky white sauce.

Anchovies

Bacon

Chicken

Beef

Traditional Niçoise salad prioritizes anchovies with tomatoes, olives, beans, potatoes, and eggs dressed in olive oil.

Caramelized Onion Tart With Anchovies

Cheese-Only Flatbread

Thin Potato Pancake

Tomato And Basil Pizza

Pissaladière from Nice layers jammy onions, anchovies, and olives on dough, showcasing sweet–savory Mediterranean contrasts.

Brittany

Normandy

Alsace

Nice

Pan Bagnat compresses Niçoise salad ingredients into crusty bread, literally “bathed bread,” for a portable Mediterranean sandwich.

Filled With Almond Paste

Flambéed With Orange Liqueur

Dusted With Cocoa Powder

Topped With Strawberry Jam

Crêpes Suzette are flambéed in butter, sugar, orange juice, and Grand Marnier, creating caramelized citrus elegance.

Buckwheat

Rye

Semolina

Cornmeal

Savory galettes from Brittany use nutty buckwheat flour, often filled with ham, cheese, and egg for meals.

Steaming Dough In Syrup

Laminating Dough With Butter And Sugar

Fermenting With Sourdough Starter

Beating Eggs Into Dough

Kouign-amann folds butter and sugar into dough repeatedly, baking into caramelized, flaky layers with buttery sweetness.

Apricots

Apples

Cherries

Pears

Classic clafoutis suspends whole cherries in a custardy batter; pits are sometimes left for almond-like flavor.

Puff Pastry And Pastry Cream

Sponge Cake And Jam

Choux Dough And Whipped Cream

Shortbread And Lemon Curd

Mille-feuille alternates crisp puff pastry with silky pastry cream, often finished with fondant icing or powdered sugar.

Round Shortcrust Tart Filled With Ganache

Long Choux Pastry Filled With Cream

Layered Sponge With Buttercream

Spiral Puff With Almonds

An éclair is elongated choux pastry filled with cream and topped with icing, offering airy indulgence.

Fruit Compote

Ice Cream

Lemon Curd

Almond Paste

Profiteroles sandwich scoops of ice cream inside split choux puffs, often draped with warm chocolate sauce.

Raspberry Coulis

Chocolate Ganache

Caramel Sauce

Crème Anglaise

Île flottante places poached meringue islands atop vanilla custard sauce, often garnished with caramel or almonds.

Fruit Gelée Glaze

Whipped Cream Rosettes

Torched Caramelized Sugar Crust

Powdered Sugar Dusting

Crème brûlée features silky baked custard capped with crackling caramelized sugar, torched just before serving.

Custard Whipped With Cream Cheese

Custard Thickened With Cornstarch

Custard Baked Over Liquid Caramel

Custard Served Unbaked And Chilled

Crème caramel bakes custard over caramel, then unmolds, creating a soft sauce rather than a hard crust.

Tomato Sauce

Brown Gravy

Crème Fraîche

Pesto

Alsatian tarte flambée spreads crème fraîche, onions, and lardons over thin dough, baked blisteringly hot.

Reblochon

Brie

Camembert

Comté

Tartiflette from Savoie bakes potatoes, onions, and lardons under melting Reblochon, a rich alpine comfort classic.

True

Only With Pasta

Only With Rice

False

Raclette service melts a wheel’s surface, scraping onto potatoes, pickles, and cured meats for convivial dining.

Goat Cheese And Cider

Cheddar And Beer

Alpine Cheeses With White Wine

Blue Cheese And Cream

Fondue Savoyarde melts Comté, Beaufort, or Gruyère with white wine and garlic, enjoyed communally with bread.

Camembert

Goat Cheese

Tome Fraîche

Blue Cheese

Aligot whips potatoes with tome fraîche, butter, and garlic until stretchy, creating comforting ribbons of cheesy mash.

Potatoes, Butter, Breadcrumbs

Potatoes, Cheese, Stock

Potatoes, Cream, Garlic

Potatoes, Tomatoes, Basil

Gratin dauphinois layers thin potatoes with cream and garlic; many versions omit cheese to preserve texture.

Spicy Lamb Stew

Tomato-Based Beef Stew

White Veal Stew

Red Wine Chicken Stew

Blanquette de veau simmers veal gently in white stock, finished with a liaison of cream and egg yolks.

Simmering Beef And Vegetables Gently

Deep-Frying Beef Bones

Grilling Beef Over Charcoal

Baking Beef In Pastry

Pot-au-feu slowly simmers beef cuts with root vegetables and aromatics, yielding restorative broth and tender meats.

Beer

Tomato Juice

Coconut Milk

Red Wine

Daube Provençale marinates and braises beef in red wine with orange zest, herbs, and olives for depth.

Salt Cod And Olive Oil

Sardines And Butter

Fresh Salmon And Cream

Canned Tuna And Mayonnaise

Brandade purées soaked salt cod with olive oil and garlic, sometimes potatoes, creating a silky Provençal spread.

Garlic-Parsley Butter

Hollandaise

Mustard Cream

Tomato Basil Sauce

Escargots are nestled in shells and baked with parsley, garlic, and butter, delivering rich herbaceous flavor.

Red Wine, Tomato, Chili

White Wine, Shallots, Parsley

Beer, Onions, Mustard

Cider, Cream, Apples

Moules marinières briefly steam mussels in white wine with shallots and parsley, producing a light aromatic broth.

Smoking Over Applewood

Curing With Vinegar

Slow-Cooking In Its Own Fat

Poaching In Stock

Duck confit cures and cooks legs submerged in duck fat, yielding tender meat and beautifully crisped skin.

Whole Duck

Duck Breast From Foie Gras Ducks

Duck Wing

Duck Thigh

Magret is the breast of ducks raised for foie gras, typically seared medium-rare for luscious texture.

Duck Or Goose Liver

Calf Liver

Chicken Liver

Pork Liver

Foie gras is made from specially fattened duck or goose liver, celebrated for exceptional buttery richness.

Tied In Cheesecloth

Encased In Pastry

Baked In Clay

Wrapped In Cabbage Leaves

Pâté en croûte surrounds seasoned forcemeat with pastry, baking to a sliceable, celebratory charcuterie centerpiece.

Crispy, Dried Meat

Firm, Sliceable Sausage

Shreddable, Spreadable Meat Paste

Smooth, Aerated Mousse

Rillettes confit meat is shredded and mixed with fat, creating a rustic, spreadable texture perfect for bread.

Smoked Hot Dog

Dry-Cured Sausage

Poached Sausage

Fresh Breakfast Sausage

Saucisson sec is an air-dried, seasoned pork sausage, sliced thinly with bread, butter, and pickles.

Chicken Skin

Pork Intestines

Duck Hearts

Beef Tongue

Andouillette uses seasoned pork intestines, delivering a pungent, distinctive aroma beloved by rustic charcuterie aficionados.

Blood Sausage

Smoked Sausage

Liverwurst

Fresh Herb Sausage

Boudin noir combines blood, fat, and onions into a soft sausage, often served with apples or purée.

Potato Dough

Pike Mousse

Beef Mince

Bread And Cheese

Quenelles de brochet whip pike with eggs and cream into delicate dumplings, often with Nantua sauce.

Arugula, Parmesan, Lemon

Frisée, Lardons, Poached Egg

Iceberg, Thousand Island, Shrimp

Romaine, Croutons, Caesar Dressing

Salade Lyonnaise combines bitter frisée with warm lardons and a poached egg in mustard vinaigrette.

Risotto

Shepherd’s Pie

Lasagna

Enchiladas

Hachis Parmentier layers seasoned minced beef beneath mashed potatoes, baked until browned like a French shepherd’s pie.

Sous-Vide Cooked

Charcoal-Grilled

Deep-Fried

Raw And Finely Chopped

Steak tartare presents seasoned raw beef with capers, mustard, and egg yolk, mixed tableside for freshness.

Salsa Verde

Béarnaise

Teriyaki

Marinara

Steak frites often arrives with béarnaise or pepper sauce, highlighting tender beef alongside crisp golden fries.

Butter

Mustard

Tapenade

Mayonnaise

The quintessential Parisian sandwich simply layers ham and generous butter inside a fresh baguette for elegance.

Baguette

Bagel

Ciabatta

Pita

The baguette’s crisp crust and airy crumb epitomize French daily bread, ideal for sandwiches and cheese boards.

Added Baking Powder

Laminated Dough

Over-Proofing

Sour Starter

Croissants achieve flaky layers by repeatedly folding butter into dough, creating distinct lamination and honeycomb crumb.

Fruit Jam

Almond Paste

Custard

Chocolate Batons

Pain au chocolat encloses dark chocolate batons within laminated dough, baking into buttery, chocolate-streaked viennoiserie.

Whipped Egg Whites

Baking Soda

Steam Injection

Yeast Fermentation

A cheese soufflé’s dramatic lift comes from whipped egg whites gently folded into the enriched base before baking.

Immediately After Baking

Next Day Chilled

After Two Hours

Half-Baked Then Frozen

Soufflés deflate quickly; serving immediately preserves their lofty structure, molten center, and delicate texture.

Deep Frying After Cooking

Yeast In The Batter

Wheat Flour And Sweet Fillings

Always Savory Fillings

Crêpes typically use wheat flour and sweet fillings, while galettes use buckwheat and are usually savory.

Carbonara

Alfredo

Pesto Without Pine Nuts

Marinara

Pistou blends basil, garlic, and olive oil, similar to pesto but traditionally without pine nuts and cheese.

Cream, Mushrooms, Cognac

Tomato, Garlic, Olive Oil

Butter, White Wine, Shallots

Olive Oil, Egg Yolks, Lemon

Beurre blanc emulsifies cold butter into a white wine–shallot reduction, creating a silky, tangy sauce.

Cornstarch

Bread Crumbs

Aioli

Cream

Bourride from the Mediterranean coast thickens its fish broth with aioli, yielding a garlicky, velvety texture.

Lentils With Sausage

Potatoes With Cheese

Sauerkraut With Mixed Meats

Beans With Duck

Alsatian choucroute garnie piles cured and fresh pork cuts over simmered sauerkraut, often with potatoes and mustard.

Grilled Shrimp Skewers

Warm Goat Cheese Toasts

Fried Chicken Strips

Blue Cheese Crumbles

This bistro favorite tops greens with warm, melty goat cheese toasts, dressed simply with vinaigrette and honey.

Cocoa Powder

Meringue Peaks

Shiny Glaze

Chocolate Shavings

A strawberry tart often gets a clear glaze to protect fruit freshness and give an attractive sheen.

Chocolate Ganache Swirl

Caramelized Apple Topping

Fluffy Meringue Crown

Almond Frangipane Layer

The lemon meringue tart pairs tangy lemon curd with a torched meringue topping for balance and texture.

Orange Blossom Honey

Coffee Syrup

Rum Syrup

Maple Syrup

Baba au rhum is a yeast cake saturated with rum syrup, often topped with whipped cream or fruit.

A Royal Wedding

A Fashion House

A Parisian Theater

A Bicycle Race

Paris-Brest’s wheel-shaped choux pastry with praline cream commemorates the historic Paris–Brest–Paris cycling event.

Puff Pastry, Pastry Cream, Jam

Almond Joconde, Coffee Buttercream, Ganache

Choux, Whipped Cream, Caramel

Shortbread, Lemon Curd, Meringue

Opéra cake stacks almond sponge with coffee syrup, coffee buttercream, chocolate ganache, and a glossy glaze.

Orange Sauce

Green Peppercorn Sauce

Mustard Cream

Red Wine Reduction

Duck à l’orange pairs roasted duck with bittersweet orange sauce, balancing rich meat and bright citrus.

Tomato Basil Sauce

Creamy Dill Sauce

Browned Butter, Lemon, Parsley

Mustard Tarragon Sauce

Sole meunière is dredged, pan-fried, then sauced with nutty browned butter, lemon juice, and parsley.

Deep-Fried In Tempura Batter

Stewed In Coconut Milk

Poached In Court-Bouillon

Sautéed With Garlic And Parsley

French frog legs are often sautéed with garlic, parsley, and butter, emphasizing delicate flavor and tenderness.

Egg Custard Baked In Pastry Shell

Yeasted Dough Filled With Fruit

Puff Pastry Stuffed With Meat

Raw Fish Served On Rice

Quiche bakes a savory custard in pastry, combining eggs, dairy, and fillings like lardons or vegetables.

Slightly Runny And Tender

Firm And Browned

Deeply Crispy

Filled With Rice

A French omelette is pale, tender, and slightly runny inside, rolled neatly without browning for delicacy.

Mussels

Shrimp

Oysters

Scallops

Coquilles Saint-Jacques presents scallops in creamy wine sauce, often gratinéed in shells with breadcrumbs or cheese.

Ketchup And Horseradish

Soy Sauce And Wasabi

Olive Oil And Lemon Zest

Vinegar, Shallot, Pepper

Mignonette is a tangy dressing of vinegar, minced shallots, and cracked pepper, complementing briny raw oysters.

Lemon Curd And Shortbread

Chocolate Sauce And Vanilla Ice Cream

Raspberry Coulis And Meringue

Caramel And Almond Brittle

Poire Belle Hélène pairs poached pears with warm chocolate sauce and vanilla ice cream for elegant contrasts.

Pistachio And Mint

Hazelnut And Cocoa

Browned Butter And Almond

Walnut And Maple

Financiers are small cakes made with almond flour and browned butter, yielding a moist, fragrant crumb.

Only At Lunch

True

False

Only In Winter

Classic Niçoise highlights tomatoes, beans, potatoes, tuna or anchovies, olives, and eggs; lettuce and rice aren’t defining.

Lamb Chops

Chicken Wings

Veal Cutlets

Pork Sausage

Cassoulet’s richness comes from white beans plus pork sausage, pork belly, and sometimes lamb alongside duck confit.

Spinach And Feta

Beef And Onions

Chicken And Mushrooms

Octopus And Tomato

Tielle from Sète encloses octopus simmered in spiced tomato sauce within a golden, olive-oil-rich crust.

Chickpea Flour

Rice Flour

Barley Flour

Spelt Flour

Socca is a thin, wood-fired pancake of chickpea flour, olive oil, and water, served peppered and hot.

Sponge Cake And Jam

Nut Meringue Layers And Cream

Choux And Caramel

Puff Pastry And Custard

Dacquoise stacks almond or hazelnut meringue layers with buttercream or whipped cream for crisp-chewy elegance.

Chocolate Mousse

Lemon Curd

Black Cherry Jam Or Pastry Cream

Apricot Compote

Basque cake encloses either black cherry preserves or pastry cream within a tender, almond-scented crust.

Eggplant, Tahini, Lemon

Peppers, Tomatoes, Onions

Potatoes, Cheese, Bacon

Cabbage, Sausage, Beer

Piperade sautés peppers, tomatoes, and onions with piment d’Espelette, sometimes finished with eggs or ham.

Red Wine Reduction

Pepper-Tomato Stew

Mustard-And-Honey Glaze

Creamy Mushroom Sauce

Basque-style chicken simmers in a vibrant pepper and tomato sauce aromatized with garlic and piment d’Espelette.

Beef

Chicken

Pork

Lamb

Navarin d’agneau is a spring lamb stew with young vegetables, producing a light yet flavorful dish.

Shortbread Tart

Meringue Roulade

Puff Pastry Turnover

Yeasted Bundt-Style Cake

Kougelhopf is a tall, yeasted cake baked in a fluted mold, often studded with raisins and almonds.

Brie

Blue Cheese

Gruyère

Roquefort

Croque Monsieur typically uses Gruyère melted over ham and béchamel, broiled until bubbling and golden.

Mushrooms, Truffle, And Brie

Chicken, Spinach, And Cream

Bacon, Tomato, And Avocado

Ham, Cheese, And Egg

A galette complète traditionally includes ham, cheese, and an egg on buckwheat, folded into a savory parcel.

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French cuisine is beloved worldwide for its rich flavors and timeless classics. This quiz will test how well you know popular French dishes, from decadent desserts to savory favorites. Can you identify these mouthwatering meals? Bon appétit!

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Test Your Knowledge of Popular French Dishes

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Which Wine Is Traditional In Boeuf Bourguignon?

What Poultry Is Classic In Coq Au Vin?

Which Beans Are Essential In Cassoulet?

Identify The Vegetables Core To Ratatouille.

What Defines A Tarte Tatin?

Which Ingredient Is Traditional In Quiche Lorraine?

What Makes A Croque Madame Different From A Croque Monsieur?

Which Cheese Typically Tops French Onion Soup Gratinée?

Bouillabaisse Traditionally Comes From Which City?

What Is Rouille Usually Served With?

Which Herb Anchors Béarnaise Sauce?

Hollandaise Is An Emulsion Of What?

Velouté Is Thickened With Which Base?

Béchamel Is Commonly Flavored With Which Aromatics?

A Proper Salade Niçoise Traditionally Includes Which Protein?

Pissaladière Is Best Described As What?

Pan Bagnat Is A Sandwich From Which Region?

Crêpes Suzette Are Traditionally Finished How?

What Flour Is Classic For Savory Breton Galettes?

Kouign-Amann Is Defined By Which Technique?

Clafoutis Traditionally Features Which Fruit?

Mille-Feuille Is Composed Of What Layers?

What Shape Identifies An Éclair?

Profiteroles Are Commonly Filled With What?

Île Flottante Floats On Which Sauce?

What Defines Crème Brûlée’s Signature Finish?

Crème Caramel Differs From Crème Brûlée How?

Tarte Flambée (Flammekueche) Traditionally Uses Which Base?

Tartiflette Features Which Cheese?

True Or False: Raclette Is Melted Cheese Served Over Potatoes And Charcuterie.

Fondue Savoyarde Is Primarily A Blend Of What?

Aligot Combines Potatoes With Which Cheese Style?

Gratin Dauphinois Traditionally Contains Which Ingredients?

Blanquette De Veau Is What Kind Of Stew?

Pot-Au-Feu Centers On Which Technique?

Daube Provençale Typically Uses Which Liquid?

Brandade De Morue Is Primarily Made From What?

Escargots À La Bourguignonne Are Baked With What?

Moules Marinières Are Steamed In Which Combination?

Confit De Canard Preserves Duck Using Which Method?

Magret De Canard Refers To Which Cut?

Foie Gras Is Most Commonly From Which Animal?

Pâté En Croûte Is A Terrine Baked How?

Rillettes Are Typically What Texture?

Saucisson Sec Is Best Described As What?

Andouillette Is Notable For Which Ingredient?

Boudin Noir Is Which Type Of Sausage?

Quenelles De Brochet Are Dumplings Made From What?

Salade Lyonnaise Features Which Components?

Hachis Parmentier Is Closest To Which Dish?

Steak Tartare Is Served How?

Steak Frites Is Traditionally Paired With Which Sauce?

Jambon-Beurre Uses Which Spread?

Which Bread Is Iconic In France?

A Proper Croissant Gets Its Layers From What?

Pain Au Chocolat Contains What Filling?

Soufflé Au Fromage Rises Because Of What?

Chocolate Soufflé Should Be Served When?

What Distinguishes A Crêpe From A Galette?

Pistou Resembles Which Italian Sauce?

Beurre Blanc Traditionally Emulsifies Which Ingredients?

Bourride Is A Fish Stew Thickened With What?

Choucroute Garnie Centers On Which Base?

Salade De Chèvre Chaud Includes What Element?

Tarte Aux Fraises Is Usually Finished With What?

Tarte Au Citron Meringuée Adds What To Lemon Tart?

Baba Au Rhum Is Soaked In What Syrup?

Paris-Brest Was Inspired By What?

Opéra Cake Layers Which Components?

Canard À L’Orange Combines Duck With What Flavor?

Sole Meunière Is Finished With Which Sauce?

Cuisses De Grenouilles Are Commonly Prepared How?