French Food Quiz

Chicken braised slowly in red wine with mushrooms and bacon.

The dish was traditionally a way to make tough, older roosters tender and flavorful.

Beef stewed for hours in red wine until deeply tender.

Burgundy wine, the dish's namesake region, is also the wine traditionally used to cook it.

A rich, slow-baked casserole of white beans, duck, and sausage.

It's named after the 'cassole,' the traditional earthenware pot it's baked in.

Duck legs slowly cooked and preserved in their own rendered fat.

Confit was originally a preservation method, developed before refrigeration existed.

A savory egg custard tart studded with bacon, baked in a flaky crust.

The original Lorraine version contains no cheese, despite many modern adaptations adding it.

A saffron-scented fish stew from the port city of Marseille.

It began as a humble fisherman's stew made from fish too bony or unsellable for market.

Caramelized onions in beef broth, topped with toasted, cheesy bread.

Slowly caramelizing the onions, sometimes for over an hour, is the key step in the recipe.

A buttery, laminated pastry folded into its signature crescent shape.

The lamination process can involve folding the butter and dough over a dozen times.

Snails baked in their shells with garlic and herb butter.

A specialized small fork and tongs are traditionally used to eat escargot from the shell.

A rich, fattened duck or goose liver, traditionally served as a delicacy.

Foie gras production is banned or restricted in a number of countries due to animal welfare concerns.

Mussels steamed open in white wine, garlic, and herbs.

The leftover broth is traditionally mopped up with crusty bread or used for dipping fries.

A delicate fish fillet pan-fried in butter with a squeeze of lemon.

Julia Child famously cited her first bite of this dish as a turning point toward her culinary career.

An upside-down caramelized apple tart, baked then flipped before serving.

It's said to have been invented by accident at the Hôtel Tatin after a baking mishap.

A rich custard topped with a torched, crackling layer of caramel.

The contrast between the cold custard and the hot, brittle sugar crust is central to the dish.

Delicate almond meringue shells sandwiched around a flavored filling.

Achieving the macaron's signature smooth 'feet' is notoriously sensitive to humidity and technique.

A delicate baked egg dish that puffs dramatically in the oven.

Soufflés begin deflating within minutes of leaving the oven, so they're served immediately.

Strong coffee mixed with an equal measure of steamed milk.

It's traditionally served in a wide, handleless bowl rather than a standard mug.

A baked potato, bacon, and onion dish blanketed in melted cheese.

Tartiflette is a relatively modern dish, popularized in the late 20th century to promote Reblochon cheese.

Roasted duck glazed with a bright, citrusy orange sauce.

Pairing duck with a sweet-tart citrus sauce is a French technique dating back centuries.

Thin, delicate wheat flour pancakes cooked on a flat griddle, served sweet with sugar and lemon or filled and folded.

Crêpes originated in Brittany, where they were originally made with buckwheat — the savory buckwheat version is technically a galette, a distinct dish with its own tradition.

A slow-cooked Provençal stew of eggplant, zucchini, tomatoes, and peppers in olive oil with garlic and herbs.

Traditional ratatouille cooks each vegetable separately before combining them — this prevents them from steaming each other and preserves each vegetable's distinct texture and flavor.

A composed salad of tuna, olives, eggs, and tomatoes from Nice.

Purists insist a true Niçoise salad should never include cooked vegetables like green beans or potato.