French cuisine often varies from region to region, so depending on where you are in the country, there will be different foods to try! Different regions use specific ingredients and techniques according to the food that is cooked there. Wine and cheese are important staples of French food, and there are many other delicious foods available throughout the country.

Boeuf à La Mode (beef stew)


  • 3 pounds chuck, round, or rump roast of beef
  • 2 Tablespoons vegetable oil
  • ¼ cup flour
  • 3 cups beef broth
  • 2 carrots, scraped
  • 2 leeks, white part only, halved and washed
  • 2 cloves garlic, peeled
  • Bouquet garni of parsley, thyme, and bay leaves
  • 8-10 fingerling potatoes
  • 15-18 pearl onions, peeled
  • Salt and pepper to taste
  • 10-12 morilles (morels), if available


Preheat oven to 325 degrees F.

Lightly brown both sides of the roast in oil in a heavy ovenproof pan. Remove roast and sprinkle flour in the bottom of the pan. Stir in 1 cup of the broth and simmer until mixture thickens slightly, stirring occasionally. Return roast to pan. Add carrots, leeks, garlic, bouquet garni, and the rest of the broth. Place covered pan in oven and bake for 3½ hours.

Remove bouquet garni, garlic, carrots, and leeks. Add potatoes, onions, salt, pepper, and morilles, and continue to bake until vegetables are just tender, about twenty minutes.  Slice roast and serve with vegetables and sauce.

Chestnut Souffle


  • 4 egg yolks
  • 1 cup chestnut puree
  • 1/3 cup white sugar
  • 3 Tablespoons milk
  • 1 Tablespoon brandy
  • 4 egg whites
  • 1 cup whipped cream


Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, beat the egg yolks until thick and lemon colored.

In a separate bowl, beat together the chestnut puree, sugar, milk, and brandy. Add egg yolks and mix until smooth.

In a large bowl, beat egg whites until stiff peaks form. Fold the beaten whites into the chestnut mixture. Pour into an ungreased 1 1/2 quart souffle dish. Bake for 35 to 40 minutes. Top with whipped cream and serve.


Crèpes can be found in almost every area of France. Often, one eats them served with a favorite topping, like powdered sugar, fruit, chocolate or Nutella a favorite in Europe! You can create your owning topping and if you want to try crèpes but don't really want to start from scratch, you can buy them in the refrigerator section of many food stores.


  • 2 cups flour
  • Pinch of salt
  • 4 eggs
  • 2 1/2 cups whole milk
  • 2 Tablespoons butter
  • Vegetable Oil


Sift flour and mix with salt in a bowl. Make a well and pour in eggs. Stir well.

Pour in milk while stirring until small bubbles form on the surface. Melt butter and stir it in.

Pour a minimal amount of vegetable oil on a pan to coat it.

Pour in 2-3 Tablespoons of batter and spread it on the pan evenly. After 1 minute, flip and cook the reverse side for 30 seconds.

As Pierre rides his bicycle under the chestnut trees he
imagines a chestnut soufflé. When he passes a wood he thinks
of the little morilles, the tasty mushrooms that grow there.

A pair of goats look to him like a very large goat cheese. On the green
leaves of the vineyard he pictures the delicious escargots, the snails,
nibbling away. To Pierre, all the world is one big beautiful meal.

A car stops and the driver calls to Pierre, “I am a stranger to these
parts. Can you tell me, young man, where I can find La Bonne Vache?”

Pierre leans into the car to give directions to his family’s restaurant.
On the seat next to the man he glimpses a paper that says “Inspection
Form.” On the form is the name of the famous company that awards
stars to restaurants. If the restaurant is very, very, very good it
receives a star and people from all over go there to eat. Inspectors
test the restaurant by having a meal there, but there is a strict rule
that the identity of the inspector must never be revealed.

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