This list includes 17 French foods that start with J, from “Jambon blanc” to “Jésuite”. They range from savory charcuterie and regional cheeses to pastries and sweet desserts commonly served in bistros and bakeries.
French foods that start with J are dishes, breads, cheeses, pastries and regional specialties beginning with the letter J. Notable examples include “Jambon blanc”, a classic ham used in sandwiches, and “Jésuite”, a layered cream pastry.
Below you’ll find the table with Name, Region of origin, and Main ingredients.
Name: The food’s common French name helps you quickly identify dishes and search for recipes or local menus.
Region of origin: You see where the item comes from and use that to explore regional menus and culinary traditions.
Main ingredients: Lists three to five primary ingredients so you can judge flavors and cooking suitability and pairing.
French foods that start with J
| Name | Category | Region of origin | Main ingredients | Description |
|---|---|---|---|---|
| Jambon de Bayonne | Charcuterie | Bayonne | pork, salt, air-drying, time | Mild, dry-cured ham from Bayonne (Pyrénées-Atlantiques), salted and aged for a delicate, slightly sweet flavor. |
| Jambon persillé | Dish | Bourgogne | cooked ham, parsley, gelatin, garlic, white wine | Burgundian terrine of diced ham set in a parsley-garlic aspic, served cold as an appetizer or charcuterie item. |
| Jambon-beurre | Dish | France | baguette, butter, ham | Iconic French sandwich: a crusty baguette spread with butter and filled with slices of ham, simple and ubiquitous. |
| Jambon de Paris | Charcuterie | Paris | pork, brine, salt, water | Smooth, lightly seasoned cooked ham commonly sold sliced in France and used in sandwiches and salads. |
| Jambonneau | Dish | France | pork knuckle, stock, herbs, vegetables | Braised or smoked pork knuckle, often slow-cooked until tender and served with vegetables or sauerkraut. |
| Jambonnette | Dish | France | boned poultry thigh, stuffing, herbs, fat | Boned, stuffed and tied poultry leg or small roast, presented as an elegant individual portion. |
| Joue de boeuf | Dish | France | beef cheek, red wine, mirepoix, herbs | Slow-braised beef cheeks that become meltingly tender, richly flavored and often served with a wine-based sauce. |
| Joue de porc | Dish | France | pork cheek, stock, cider, aromatics | Braised pork cheeks, slowly cooked until soft and savory, commonly paired with rustic sides. |
| Joue de lotte | Dish | France | monkfish cheek, butter, lemon, herbs | Sweet, firm monkfish cheeks, quickly sautéed or roasted and prized for delicate seafood preparations. |
| Jésuite | Pastry | France | puff pastry, almond cream, sugar, egg | Triangular flaky pastry filled with frangipane (almond cream) and finished with powdered sugar or glaze. |
| Joconde | Pastry | France | almond flour, eggs, sugar, flour | Almond sponge cake (biscuit joconde) used as a thin layer in classic entremets like opéra and entremets. |
| Jurançon | Drink | Pyrénées-Atlantiques | Petit Manseng, Gros Manseng, yeast | White wine appellation known for aromatic sweet and dry wines, often floral with honeyed notes. |
| Jus | Sauce | France | meat drippings, stock, wine, seasoning | Concentrated meat juices reduced into a glossy, flavorful sauce served with roasted or braised meats. |
| Jus de veau | Sauce | France | veal stock, wine, mirepoix, reduction | Rich veal reduction used as a silky sauce to accompany roasted or braised dishes. |
| Jardinière | Dish | France | carrots, peas, turnips, butter, stock | Vegetable medley “à la jardinière,” a classic garnish or side of diced seasonal vegetables in butter. |
| Jambon blanc | Charcuterie | France | pork, brine, salt, water | Generic French cooked ham (sliced ham) sold pre-sliced or in deli cuts for sandwiches and charcuterie boards. |
| Jambon sec | Charcuterie | France | pork, salt, air-drying, time | Dry-cured ham, salted and aged to concentrate flavor, served thinly sliced as charcuterie. |