France
Recipes and foods associated with France. "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Abbaye de Belloc
- Abbaye de Tamié
- Albufera Sauce
- Allemande sauce
- Armagnac
- Banon cheese
- Bavarian cream
- Bayonne ham
- Beaujolais nouveau
- Biancomangiare PAT
- Bleu d'Auvergne
- Bleu de Bresse
- Bloody Mary
- Bordelaise sauce
- Boursin cheese
- Brie de Meaux
- Brillat-Savarin cheese
- Cabécou
- Calvados
- Camembert
- Cancoillotte
- Canelé
- Cantal
- Carré de l'Est