This list includes 11 French foods that start with H, from “Hachis Parmentier” to “Hydromel”. It features classic dishes, regional specialties, cheeses, breads, and traditional drinks.
French foods that start with H are regional dishes, breads, cheeses, desserts, and drinks found across France. A well-known example is Hachis Parmentier, a potato-based comfort dish linked to Parmentier’s promotion of the potato.
Below you’ll find the table with Name, Region of origin, and Main ingredients.
Name: The food or drink as commonly labeled; use it to search recipes, menus, and regional guides.
Region of origin: The town or region where the item originated or became famous; it helps you find local versions and traditions.
Main ingredients: Three to five key components that define flavor and texture, useful when choosing recipes or checking dietary needs.
French foods that start with H
| Name | Category | Region of origin | Main ingredients | Description |
|---|---|---|---|---|
| Hachis Parmentier | dish | France | minced beef, mashed potato, onion, butter | Classic French comfort dish of seasoned minced meat topped with mashed potato and baked until golden, similar to a French shepherd’s pie. |
| Hochepot | dish | Nord | beef, mutton, root vegetables, beer | Hearty Flemish stew from northern France combining mixed meats and root vegetables slow-cooked in beer and broth, rustic and filling. |
| Hollandaise | sauce | France | egg yolk, butter, lemon, white wine vinegar | Silky warm emulsion sauce of egg yolks and clarified butter with lemon, commonly served with asparagus, fish, or eggs. |
| Homard Thermidor | dish | Paris | lobster, béchamel, mustard, cheese, egg yolk | Luxurious baked lobster dish in a creamy, mustardy sauce topped with cheese and gratinéed until golden, a classic of Belle Époque cuisine. |
| Homard à l’armoricaine | dish | Brittany | lobster, tomato, cognac, butter, shallot | Robust Breton lobster dish cooked in a tomato and cognac sauce, richly flavored and often served with rice or bread to soak up the sauce. |
| Homard mayonnaise | dish | Brittany | lobster, mayonnaise, lemon, parsley | Simple plated lobster served chilled with mayonnaise and lemon, a classic coastal French starter showcasing fresh shellfish. |
| Huîtres | dish | Brittany | oysters, lemon, mignonette, shallot | Raw oysters on the half-shell served on ice with lemon or mignonette; a cornerstone of French seaside dining and oyster culture. |
| Huîtres gratinées | dish | Brittany | oysters, breadcrumbs, cheese, butter | Oysters topped with buttered breadcrumbs and cheese then broiled until golden, a popular warm bistro starter along the coast. |
| Hydromel | drink | France | honey, water, yeast | Traditional mead made from fermented honey and water; enjoyed historically across France and seeing a revival among craft producers. |
| Hure | dish | France | pig head, vinegar, onion, herbs | Rustic charcuterie of jellied head meat (often pork or wild boar), cooled into a terrine-style loaf and sliced as a savory appetizer. |
| Haricots verts | dish | France | green beans, butter, garlic, parsley | Sautéed or blanched French green beans often finished with butter and parsley, a simple and elegant vegetable side on many tables. |