I’m French: here are the dishes you must try in France

Let’s be serious: like in many countries, food is not something to take lightly!
In this totally biased article, I’ll recommend based on a 100% subjective opinion the dishes I value most, and that you absolutely should try during your trip.

The goal isn’t to create a dictionary of French gastronomy. The goal is to give you simple reference points so you avoid disappointments and enjoy a real food experience. In short: a no-stress guide to dishes to try in France.

The 2 biggest mistakes when traveling

1) Ending up in the wrong restaurant

When you travel, food takes a bit of planning. You don’t always know which restaurant to choose, you’re afraid of picking the wrong one, and that’s normal.
Result: you wander for hours without deciding, and the hunger + fatigue combo pushes you toward the easiest option.

After this article, you’ll have simple keys to avoid ending up at McDonald’s out of defeat (unless that was the plan from the start, which is another debate).

2) Choosing the most basic dish on the menu

The boldest travelers enter a typical French restaurant to live the full experience. But then the menu hits you: unfamiliar words appear, and the fear of ordering something “weird” makes you pick what you already know.

But here’s the thing: you’re in France. You might as well try a real dish!

Eating a great dish at a restaurant in France

I’m going to tell you (partly, obviously) which dishes to try in France by region.
That way, you’ll quickly know:

• which type of restaurant to aim for,
• what to order without stress,
• and how to avoid the tourist “copy-paste” dish you can eat anywhere.

Dishes to try in France by region

France is best eaten by region. And every region has its own personality.

North — Welsh

Welsh is maximum comfort food: bread, ham, and an avalanche of melted cheddar (often with beer and mustard). It arrives scorching hot, hits you right in the heart, and makes you want a nap afterward.

East — Flammekueche (tarte flambée)

Thin dough, cream, onions, bacon bits: simple, crispy, and great for sharing. In Alsace, it’s basically a religion. You’ll also find gratinated versions, mushroom versions, or even sweet ones.

Brittany — Buckwheat galette

Buckwheat galette is one of France’s best “fast meals.” The classic complète (egg, ham, cheese) is a staple, but you’ll also find versions with seafood, local cheeses, vegetables, or even very gourmet takes.

Center / Burgundy — Boeuf bourguignon

A slow-cooked dish with red-wine sauce and meltingly tender beef, usually served with potatoes or pasta. It’s deep, generous, and feels like someone took care of you.

Southwest — Cassoulet

White beans, duck confit, sausage, sometimes pork belly: it’s a monument. A serious, dense dish that sticks with you. In Toulouse, Castelnaudary, or Carcassonne, you’ll find different versions (and everyone will tell you theirs is the real one).

Provence — Ratatouille

People often reduce it to “vegetables,” but a well-made ratatouille is pure sunshine: eggplant, zucchini, tomato, bell pepper, olive oil, herbs. It smells like the south and open-air markets.

Alps / Savoie — Tartiflette

Potatoes, bacon bits, onions, melted reblochon. That’s it.
This dish was designed to survive winter and make people happy at the same time.

Paris — Croque-monsieur

Croque-monsieur is snack elegance: bread, ham, cheese, sometimes béchamel, oven-gratinated. Perfect at lunchtime in a brasserie, especially with a salad.

If you walk into a random French brasserie: safe dishes to order almost anywhere

You’re starving after walking more than 8,000 steps in the morning and you don’t want to take any risks? Pick one of these. Simple, effective, and very often solid.

Simple and good

• Omelet (cheese or ham): you know eggs, of course but “French-style,” when it’s done well, it’s fluffy and fast.
• Steak-frites: basic, but essential. The ultimate brasserie test, almost.
• French-style burger: sometimes more “bistro” (good bread, French cheese, homemade sauce). A burger wearing a beret, basically.
• Moules-frites: very popular in certain regions. The combo always works.

My personal top 3: three dishes you can trust

1) Steak tartare

Raw beef, chopped by hand (or at least very well prepared), seasoned, often served with egg yolk, capers, onions, pickles, fries, and salad.
When it’s done right: it’s fresh, bold, and perfectly balanced.

2) Duck breast (magret de canard)

When I visit my family in the Southwest, this is non-negotiable. Duck breast is tender, often served pink, with crispy grilled skin—usually with potatoes and a pepper sauce, honey, or even fruit (orange or fig).

3) Veal blanquette

Have you ever eaten a cloud? Yes it’s possible: just order the right dish.
Blanquette is ultra-tender veal in a creamy sauce, often with carrots, mushrooms, and rice. It’s a comfort dish: gentle, soothing, perfect when you want something soft and very French.

Conclusion: the real secret to eating well in France

France isn’t only a country of “fine dining.” It’s also a country where you can eat very well in a simple brasserie, if you choose the right dish and understand the regional logic.

Remember this:

• look for a dish rooted locally,
• avoid tourist “copy-paste,”
• and dare to order something you don’t know (at least once).

You came to travel: let your plate travel too.

Service: we truly help you eat well

If you get advice from us, restaurant and dish suggestions are part of the deal:

• address recommendations based on your itinerary,
• what to order (and what to avoid),
• options depending on your budget and preferences (traditional, vegetarian, seafood, etc.).