This list includes 16 French foods that start with Q, from “Quasi de veau” to “Quinquina”. They range from hearty regional dishes to cheeses and aperitifs you can enjoy across France.
French foods that start with Q are French dishes, breads, cheeses, desserts, sauces, and drinks beginning with the letter Q. Many are regional specialties; for example, Quiche Lorraine comes from Lorraine and became internationally known.
Below you’ll find the table with the columns “Region” and “Main ingredients”.
Region: Shows the town or region where each item originates or is most associated, so you can place its culinary context.
Main ingredients: Lists the three to five key ingredients used, helping you identify flavors, dietary needs, and what to expect when tasting.
French foods that start with Q
| Name | Category | Region of origin | Main ingredients |
|---|---|---|---|
| Quiche | dish | Lorraine | eggs, cream, pastry, bacon |
| Quiche Lorraine | dish | Lorraine | eggs, cream, pastry, lardons |
| Quenelle | dish | Lyon | pike (or fish), egg, butter, flour |
| Quenelle de brochet | dish | Lyon/Nantua | pike, egg, butter, flour |
| Quenelle Nantua | dish | Nantua | pike quenelles, crayfish butter, cream, fish stock |
| Quenelle de volaille | dish | France | chicken, egg, butter, flour |
| Quatre-quarts | dessert | Brittany | eggs, butter, sugar, flour |
| Quatre-épices | ingredient | France | pepper, cloves, nutmeg, ginger |
| Quatre fromages | dish | France | Emmental, Roquefort, Camembert, goat cheese |
| Quatre saisons | dish | France | dough, tomato, mozzarella, assorted toppings |
| Quignon | bread | France | wheat flour, water, yeast, salt |
| Quinquina | drink | France | cinchona bark, fortified wine/spirit, sugar, citrus |
| Quetsche | ingredient | Alsace | damson plums |
| Queue de boeuf | ingredient | France | oxtail |
| Queue de lotte | ingredient | Brittany | monkfish tail |
| Quasi de veau | ingredient | France | veal (hindquarter cut) |
Descriptions
Quiche
A savory open tart of eggs and cream baked in shortcrust; versatile and widely eaten across France, with many regional fillings.
Quiche Lorraine
The classic quiche from Lorraine made with eggs, cream and smoky lardons; a French bistro staple served warm or cold.
Quenelle
Light, poached dumplings made from a creamed fish or meat paste (typically pike), often finished in a rich sauce; a Lyonnaise specialty.
Quenelle de brochet
The traditional pike quenelle: a silky, poached fish dumpling long associated with Lyon and Nantua gastronomy.
Quenelle Nantua
Quenelles served in Nantua sauce (crayfish butter and cream); a classic, indulgent Lyonnaise presentation.
Quenelle de volaille
A poultry version of the quenelle, poached and often served with a creamy or velouté sauce; lighter than meat versions.
Quatre-quarts
A simple, dense pound cake whose name means “four quarters” (equal parts of eggs, butter, sugar and flour); a Breton home-baking classic.
Quatre-épices
A traditional French ground spice mix (literally “four spices”) used in charcuterie, stews and pâtés to add warm, pungent notes.
Quatre fromages
Literally “four cheeses”—a popular tart or pizza topping pairing multiple French cheeses for a rich, tangy finish.
Quatre saisons
A French name for the “four seasons” pizza/tart, divided into quarters with different toppings; common on French menus.
Quignon
The crusty heel or end piece of a baguette; prized for its crunchy exterior and chewy crumb, often used for snacks or stuffing.
Quinquina
A historical French aperitif category flavored with quinine (cinchona); used in classic cocktails and bitters-forward aperitifs.
Quetsche
The Alsatian word for the damson plum, used fresh or in tarts, jams and eau-de-vie (fruit brandy); a regional autumn favorite.
Queue de boeuf
The tail of cattle, prized for gelatinous meat used in slow braises, stews and consommés; a classic ingredient in rustic French cooking.
Queue de lotte
Monkfish tail (chef’s “tail” cut), firm and meaty, often roasted or stewed and used in coastal French seafood dishes.
Quasi de veau
A named veal cut (quasi) from the hindquarter used for roasting or braising; a traditional butchers’ term in French meat preparation.