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Escargots de Bourgogne are cooked with butter, garlic, and parsley, served in their shells.Bouillabaisse is a fish soup originating from Marseille, prepared with various species of Mediterranean fish.Quiche lorraine is a savory tart filled with a mixture of eggs, cream, and bacon.The baguette is an emblematic bread of France, characterized by its elongated shape and crusty crust.Roquefort is a blue cheese, made from ewe's milk and aged in natural caves.Tartiflette is a Savoyard dish made with potatoes, reblochon cheese, bacon, and onions.Crêpe Suzette is a crêpe served with an orange sauce and flambéed with Grand Marnier or Cointreau.Coq au vin is a traditional dish where the rooster is simmered in red wine with vegetables and herbs.The macaron de Nancy is a pastry made with almond powder, sugar, and egg whites, different from the Parisian macaron.Cassoulet is a dish from the Southwest of France made with white beans, sausages, duck confit, and other meats.Neufchâtel is a Norman soft cheese, often molded in the shape of a heart.Brie is a soft cheese with a bloomy rind, originating from the Île-de-France region.Cassoulet is a white bean and meat stew, originating from the South-West, notably from Toulouse and Castelnaudary.An éclair is an elongated pastry made of choux pastry, filled with pastry cream and glazed on top.Sauerkraut is an Alsatian dish made of fermented cabbage accompanied by various meats and sausages.Onion soup is a traditional French soup made with caramelized onions and broth, often gratinated with cheese.Paris-Brest is a pastry in the shape of a bicycle wheel, created in tribute to the Paris-Brest-Paris cycling race.Ratatouille is a Provençal dish composed mainly of eggplants, zucchini, peppers and tomatoes.Reblochon is a pressed, uncooked cheese, produced in Savoy, often used in tartiflette.Beef bourguignon is a traditional stew from the Burgundy region, prepared with beef simmered in red wine.A 'bouchon' is a typical Lyon restaurant where you can eat regional specialties, including quenelles, Lyon salad, and 'cervelle de canut'."You will not overcook, you will use fresh, quality products, you will lighten your menu, you will not be systematically modernist, you will however seek what new techniques bring you, you will avoid marinades, hangings, fermentations, etc., you will eliminate rich sauces, you will not ignore dietetics, you will not falsify your presentations and you will be inventive," are the ten commandments of this movement in which Michel Guérard, the Troisgros brothers or Alain Chapel took part.It was in 2010 that the specificity of the French gastronomic meal was recognized, in the same way as Mexican cuisine, the Mediterranean diet, Japanese Washoku and the art of the Neapolitan pizzaiolo.No! Truffade, a cousin of aligot, is a dish originating from Auvergne made of potatoes and Cantal cheese.Only Anne-Sophie Pic has been awarded three stars in the French Michelin Guide. Stéphanie Le Quellec and Hélène Darroze have two stars. About thirty women have "one star" in the latest 2022 guide out of approximately 600 awarded restaurants in France and Monaco.The decree does not set the weight of the traditional baguette, nor its price. But it is very precise about the composition of the baguette and its manufacturing process.The VGE black truffle soup was created in 1975 by chef Paul Bocuse, for a banquet organized at the Élysée Palace by Head of State Valéry Giscard d'Estaing and his wife Anne-Aymone, in honor of his decoration as Ambassador of French Cuisine, with the rank of Chevalier de la Légion d'Honneur.The croque-madame is simply... a croque-monsieur topped with a fried egg.Pacharan is a liqueur made by macerating wild sloes in aniseed alcohol, a specialty of the Basque Country.In total, France has three butters and two certified creams, in addition to 45 cheeses with Protected Designation of Origin (Bleu d'Auvergne, de Gex, des Causses, du Vercors, Bries de Meaux et de Melun, Brocciu, Camembert de Normandie, Epoisse, Maroilles, Mont d'Or, Picodon) and nine PGI cheeses (Emmental, Gruyère, Brillat-Savarin, or Saint-Marcellin).Escoffier developed the concept of the kitchen brigade, rationalizing the distribution of tasks within the team and ensuring the brand image of the cook (clean, meticulous, non-drinker, non-smoker, not shouting).Maroilles is a designation of origin designating a cheese whose production and processing take place in the Hauts-de-France (the North and the Aisne more particularly). This cow's milk cheese owes its name to the town of Maroilles where there was an important abbey in the community, which bought the cheeses from the farmers who produced them to resell them after aging.Chouchen is the name given to mead in Brittany. It is an alcoholic beverage made from the fermentation of honey in water (honey wine).This was aligot, a traditional rural French culinary specialty originating from Aubrac, straddling Aveyron, Cantal and Lozère. Based on mashed potatoes, fresh tome or "tome d'aligot", cream, butter and garlic.Feuillardier is a traditional Limousin drink made from chestnut liqueur and dry white wine. A good proportion is one third chestnut liqueur to two thirds dry white wine.Bêtise de Cambrai is a candy made in Cambrai, and whose recipe is said to have come from an error.Mont d'Or is a Jura cheese sold in a spruce box. It is often eaten hot, melted directly in its box.Duck à l'orange is a classic French dish combining meat and sweet orange-based sauce.Bouillabaisse is a traditional fish soup from Marseille, rich in Mediterranean flavors.Quenelles, often made with pike or poultry, are a specialty of Lyon, topped with Nantua or béchamel sauce.You scored 0 out of 40You scored 1 out of 40You scored 2 out of 40You scored 3 out of 40You scored 4 out of 40You scored 5 out of 40You scored 6 out of 40You scored 7 out of 40You scored 8 out of 40You scored 9 out of 40You scored 10 out of 40You scored 11 out of 40You scored 12 out of 40You scored 13 out of 40You scored 14 out of 40You scored 15 out of 40You scored 16 out of 40You scored 17 out of 40You scored 18 out of 40You scored 19 out of 40You scored 20 out of 40You scored 21 out of 40You scored 22 out of 40You scored 23 out of 40You scored 24 out of 40You scored 25 out of 40You scored 26 out of 40You scored 27 out of 40You scored 28 out of 40You scored 29 out of 40You scored 30 out of 40You scored 31 out of 40You scored 32 out of 40You scored 33 out of 40You scored 34 out of 40You scored 35 out of 40You scored 36 out of 40You scored 37 out of 40You scored 38 out of 40You scored 39 out of 40You scored 40 out of 40

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Which dish is prepared with snails?

Coq au vin

Escargots de Bourgogne

Gratin dauphinois

It's not enough to like eating... you also need to know the recipes, the regions, and the traditions. Show us what you really know.

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Congratulations on completing this culinary journey through France! Whether you are a confirmed chef or a curious amateur, this quiz is a beautiful proof of your love for French gastronomy. Stay gourmet, and don't forget: there is always something delicious to discover!

Do you really know French gastronomy? Take the test!

Which dish is prepared with snails?

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Which dish is prepared with snails?

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