Here you’ll find 34 French foods that start with F, organized from “Faisselle” to “Fromage de tête”. They range from fresh cheeses and breads to regional dishes and classic charcuterie. Use this list to explore menus, plan tastings, or learn regional specialties.
French foods that start with F are dishes, breads, cheeses, sauces and desserts linked to French regions. Many, like “Faisselle” or “Fromage de tête”, reflect local farmers’ traditions and protected specialties.
Below you’ll find the table with Food, Region of origin, and Main ingredients.
Food: The dish or item name, written as you see it in menus and food guides for quick recognition.
Region of origin: Indicates the French region or town historically associated with the item, helping you place its culinary context.
Main ingredients: Lists the three to five key components you can expect, useful for shopping or planning recipes.
French foods that start with F
| Name | Category | Region | Main ingredients |
|---|---|---|---|
| Foie gras | charcuterie | Périgord | duck or goose liver, salt, pepper, fat |
| Fougasse | bread | Provence | flour, olive oil, yeast, salt |
| Ficelle | bread | France | flour, yeast, water, salt |
| Flûte | bread | France | flour, yeast, water, salt |
| Fouace | pastry | Aveyron | flour, sugar, butter, eggs |
| Fouée | bread | Loire Valley | flour, yeast, water, salt |
| Far Breton | dessert | Brittany | flour, milk, eggs, prunes |
| Fraisier | dessert | France | sponge cake, strawberries, cream, almond |
| Financier | pastry | Paris | almond flour, egg whites, butter, sugar |
| Flan pâtissier | dessert | Paris | flour, eggs, milk, sugar |
| Fondant au chocolat | dessert | France | chocolate, butter, sugar, eggs |
| Fondue Savoyarde | dish | Savoy | comté, beaufort, emmental, white wine |
| Flammekueche | dish | Alsace | thin dough, onions, lardons, crème fraîche |
| Ficelle Picarde | dish | Picardy | crepe, ham, mushrooms, cream, cheese |
| Farci Poitevin | dish | Poitou | vegetables, pork, breadcrumbs, herbs |
| Fricassée | dish | France | meat, butter, stock, vegetables |
| Fricandeau | dish | France | veal or beef, breadcrumbs, egg, herbs |
| Filet mignon | dish | France | pork or beef tenderloin, butter, salt, pepper |
| Faisselle | cheese | France | cow milk, rennet, salt |
| Fromage blanc | cheese | France | cow milk, cultures, rennet |
| Fourme d’Ambert | cheese | Auvergne | cow milk, salt, mould cultures, rennet |
| Fourme de Montbrison | cheese | Auvergne | cow milk, salt, mould cultures, rennet |
| Fleur du Maquis | cheese | Corsica | sheep or goat milk, salt, herbs |
| Floc de Gascogne | drink | Gascony | grape juice, Armagnac, sugar |
| Fleurie | drink | Beaujolais | Gamay grapes |
| Fiadone | dessert | Corsica | brocciu cheese, eggs, sugar, lemon |
| Farçon | dish | Savoie | potatoes, bacon, prunes, flour, milk |
| Flamiche | dish | Picardy | pastry, leeks, butter, cream |
| Framboisier | dessert | France | sponge cake, raspberries, cream, sugar |
| Feuilleté | pastry | France | puff pastry, butter, fillings like cheese or meat |
| Fromage de tête | charcuterie | France | pig head meat, vinegar, spices |
| Fine de Claire | dish | Marennes-Oléron | oysters, brine, algae |
| Friand | pastry | France | puff pastry, meat, mushrooms, butter |
| Filet Rossini | dish | France | beef tenderloin, foie gras, truffle, Madeira sauce |
Descriptions
Foie gras
Luxurious pressed or roasted duck or goose liver from southwest France, served as terrine or seared, prized for its rich, silky texture.
Fougasse
Decorative flatbread with a leaf-like shape, often studded with olives or herbs; crisp crust and tender interior typical of Provençal bakeries.
Ficelle
Very thin baguette-style loaf with a crisp crust and light crumb, commonly sold in French boulangeries for sandwiches or snacks.
Flûte
A slimmer, lighter version of the baguette, the flûte is long and thin with a crisp crust and airy interior.
Fouace
Enriched sweet bread or brioche from southwestern France, often flavored with orange blossom and eaten at celebrations.
Fouée
Small puffy pocket bread baked at high heat, traditionally split and filled with pork rillons, cheese or charcuterie in central France.
Far Breton
Dense custardy cake studded with prunes, a rustic Breton classic usually served chilled or at room temperature.
Fraisier
Elegant layered strawberry cake made with genoise, pastry cream and fresh fruit; a pâtisserie centerpiece for celebrations.
Financier
Small almond cake with a crisp exterior and moist, buttery center, traditionally baked in rectangular molds.
Flan pâtissier
Thick vanilla custard baked in a pastry or direct in a tin, with a creamy texture and caramelized top found in French bakeries.
Fondant au chocolat
Warm, rich chocolate cake with a gooey molten center; intensely chocolatey and commonly served in restaurants and homes.
Fondue Savoyarde
Alpine cheese fondue from Savoy combining regional cheeses melted with wine, eaten by dipping bread cubes into the pot.
Flammekueche
Also called tarte flambée: paper-thin crust topped with crème fraîche, onions and bacon, baked at very high heat until crisp.
Ficelle Picarde
Baked savory crepe roll filled with ham and mushrooms in a creamy sauce, topped with cheese and gratinéed.
Farci Poitevin
Traditional stuffed vegetable terrine from Poitou made with minced pork and herbs, served sliced hot or cold.
Fricassée
Classic method and dish of sautéed then simmered meat in a white sauce, often finished with cream and mushrooms.
Fricandeau
Boneless roast or braised rolled meat, sometimes stuffed and baked or braised; a traditional, tender French roast preparation.
Filet mignon
Tender, lean cut of meat frequently pan-seared or roasted; prized for its delicate texture and mild flavor.
Faisselle
Fresh, lightly drained cheese sold in a small mould; tangy and moist, eaten with sugar, honey or savory herbs.
Fromage blanc
Soft, fresh cheese with a creamy, tangy profile; versatile for sweet or savory preparations across France.
Fourme d’Ambert
Mild, creamy AOP blue cheese from Auvergne with a buttery texture and gentle blue veining, often paired with fruit or walnuts.
Fourme de Montbrison
Traditional Auvergne blue cheese, firmer than some blues with a slightly stronger flavor and artisanal history.
Fleur du Maquis
Corsican cheese aged with aromatic maquis herbs, yielding rustic, herbal notes typical of island specialties.
Floc de Gascogne
Regional fortified aperitif blending fresh grape must and young Armagnac; fruity, slightly sweet and served chilled.
Fleurie
Light, floral Cru Beaujolais wine made from Gamay, known for red-fruit aromas and a silky mouthfeel.
Fiadone
Corsican baked ricotta-like cheesecake using brocciu, brightened with lemon zest and typically served plain.
Farçon
Savoyard baked pudding of grated potatoes, lardons and dried fruit, a hearty mountain specialty traditionally served warm.
Flamiche
Leek tart from northern France with a rich, buttery pastry and creamy leek filling; a regional comfort food.
Framboisier
Layered raspberry cake from the pâtisserie tradition, often glazed and decorated with fresh raspberries.
Feuilleté
General term for puff pastry items filled with savory or sweet fillings and baked until flaky and golden.
Fromage de tête
Also called head cheese: pressed terrine of boiled head meat and seasonings, sliced and served cold as charcuterie.
Fine de Claire
Oysters matured in “claires” around Marennes-Oléron with balanced brininess and firm texture, prized in French seafood culture.
Friand
Savory puff pastry parcel typically filled with meat or mushroom mixtures and baked until golden and flaky.
Filet Rossini
Decadent restaurant classic: beef filet topped with seared foie gras and truffle, finished with a rich Madeira or reduction sauce.