What is the national dish of France?
France has no single official national dish, but pot-au-feu, a slow-cooked beef and vegetable stew, is often called the national dish. Boeuf bourguignon and coq au vin are also famous.
Pot-au-feu, meaning pot on the fire, is a simple dish of beef, bones and vegetables such as carrots, leeks and turnips, simmered for hours. The broth is often served first as a soup, followed by the meat and vegetables with mustard, pickles and coarse salt. It has been a family meal across France for centuries.
Other classics come from different regions. Boeuf bourguignon, from Burgundy, is beef stewed in red wine. Coq au vin is chicken braised in wine. Cassoulet, from the southwest, is a hearty dish of white beans and meats. Ratatouille, a vegetable stew from Provence, is popular in summer.
A celebrated cuisine
French cooking has influenced chefs worldwide and created many basic cooking terms, such as sauté and purée. In 2010, UNESCO added the gastronomic meal of the French to its list of Intangible Cultural Heritage, recognizing traditions like pairing food and wine and enjoying several courses together.
Did You Know?
The croissant, now a symbol of French breakfast, has roots in the Austrian kipferl, which was introduced to Paris in the 1800s.