This list includes 28 French foods that start with R, from “Ragoût” to “Rôti”. It highlights regional classics, cheeses, breads and sauces you might encounter across France.
French foods that start with R are a varied group of dishes, cheeses, breads, sauces and desserts. Many reflect local history and terroir, from hearty ragoûts to elegant regional pastries like religieuse.
Below you’ll find the table with Name, Region, and Main ingredients.
Name: The food or dish as commonly written; you can use this to search recipes or menus quickly.
Region: Where the item originated or is traditionally made; this helps you understand local context and taste profiles.
Main ingredients: Three to five key components that define the flavor; use them to plan shopping or adapt recipes.
French foods that start with R
| Name | Category | Region | Main ingredients |
|---|---|---|---|
| Ratatouille | dish | Provence-Alpes-Côte d’Azur (Nice) | eggplant, zucchini, bell pepper, tomato, onion |
| Riz au lait | dessert | France | rice, milk, sugar, vanilla |
| Rillettes | charcuterie | Pays de la Loire (Tours/Le Mans) | pork, pork fat, salt, spices |
| Roquefort | cheese | Occitanie (Roquefort-sur-Soulzon) | sheep’s milk, Penicillium roqueforti, salt |
| Reblochon | cheese | Auvergne-Rhône-Alpes (Haute-Savoie) | cow’s milk, salt, cultures |
| Rillons | charcuterie | Centre-Val de Loire (Tours) | pork belly, pork fat, salt, pepper |
| Rouille | sauce | Provence-Alpes-Côte d’Azur (Marseille) | garlic, red pepper, breadcrumbs, olive oil |
| Rémoulade | sauce | France | mayonnaise, mustard, capers, herbs |
| Riz à l’impératrice | dessert | France | rice, milk, sugar, gelatin, candied fruit |
| Rognons | dish | France | veal kidneys, butter, shallots, wine |
| Ravioles du Dauphiné | dish | Auvergne-Rhône-Alpes (Dauphiné) | pasta dough, fromage blanc, egg, parsley |
| Rousquille | pastry | Occitanie (Pyrénées-Orientales) | flour, sugar, butter, eggs, orange blossom |
| Rosette | charcuterie | Auvergne-Rhône-Alpes (Lyon) | pork, salt, pepper, garlic |
| Ratafia de Champagne | drink | Grand Est (Champagne) | grape marc or spirit, sugar, grape must |
| Rhum arrangé | drink | French overseas (Réunion, Martinique) | rum, sugar, spices, fruit |
| Ravigote | sauce | France | vinegar, mustard, herbs, capers |
| Religieuse | pastry | France (Paris) | choux pastry, pastry cream, fondant glaze |
| Ris de veau | dish | France | veal sweetbreads, butter, stock, shallots |
| Ragoût | dish | France | meat, vegetables, stock, herbs |
| Rillauds | charcuterie | Pays de la Loire (Anjou) | pork belly, pork fat, salt, pepper |
| Rigotte de Condrieu | cheese | Auvergne-Rhône-Alpes (Condrieu) | goat’s milk, salt, cultures |
| Rocamadour | cheese | Occitanie (Lot) | goat’s milk, salt, cultures |
| Roussette de Savoie | drink | Auvergne-Rhône-Alpes (Savoie) | Altesse (Roussette) grape, yeast |
| Rivesaltes | drink | Occitanie (Pyrénées-Orientales) | Grenache grapes, fortifying spirit, sugar |
| Rissoles | pastry | France | pastry dough, minced meat or fish, onion, herbs |
| Rôti | dish | France | meat (beef, pork, lamb), fat, herbs |
| Rougail | dish | French overseas (Réunion) | tomato, onion, chili, ginger, spices |
| Roulade | dish | France | meat or sponge cake, filling (herbs, cream) |
Descriptions
Ratatouille
Provençal stewed vegetables from Nice, served hot or cold as a side or main, celebrated for simple Mediterranean flavors.
Riz au lait
Creamy stovetop or baked rice pudding, a comforting French classic often flavored with vanilla or citrus zest.
Rillettes
Slow-cooked shredded meat preserved in fat, a spreadable charcuterie specialty from Tours and Le Mans, eaten on bread.
Roquefort
World-famous blue sheep’s-milk cheese aged in natural caves; sharp, tangy and creamy. AOP protected cheese.
Reblochon
Soft washed-rind alpine cheese with nutty, creamy profile, essential in dishes like tartiflette; AOP protected from Savoie region.
Rillons
Chunks of pork slowly braised in their fat until tender and caramelized, a Touraine specialty eaten hot or cold.
Rouille
Spicy garlicky emulsion traditionally served with bouillabaisse or as a toast topping.
Rémoulade
Zesty mayonnaise-based sauce used with chilled seafood, boiled meats and salads; many regional French variations.
Riz à l’impératrice
Elaborate molded rice pudding set with gelatin and decorated with candied fruit; classic 19th-century pâtisserie presentation.
Rognons
Sautéed kidneys prepared in rich pan sauces, a traditional bistro offal dish in French cuisine.
Ravioles du Dauphiné
Tiny cheese-filled pasta from Dauphiné, often baked gratinéed and served as a starter or main.
Rousquille
Soft ring- or ribbon-shaped biscuit glazed with sugar or icing, typical sweet from Roussillon.
Rosette
Cured Lyonnaise saucisson, sliced thin as part of charcuterie boards or sandwiches.
Ratafia de Champagne
Sweet fortified aperitif from Champagne made by macerating grape must or juices with spirits.
Rhum arrangé
Rum macerated with fruit and spices, a popular homemade-style digestif/aperitif in French tropical islands.
Ravigote
Bright, tangy herb-and-vinegar sauce served cold or warm with fish, eggs, or cold meats.
Religieuse
Two-tiered choux pastry filled with crème pâtissière and glazed—an iconic and playful French pâtisserie item.
Ris de veau
Veal sweetbreads prepared sautéed or in cream sauces; prized in classic French haute cuisine.
Ragoût
General term for a slow-cooked stew; foundational comfort dish across French regions with many local variations.
Rillauds
Anjou specialty of pork slowly cooked in its fat, served in pieces or shredded as a hearty charcuterie.
Rigotte de Condrieu
Small round goat cheese from Condrieu with delicate, mildly tangy flavor, sold fresh or slightly aged.
Rocamadour
Tiny creamy goat cheese named for the village of Rocamadour, often enjoyed on salads or as an appetizer.
Roussette de Savoie
White wine appellation from Savoie made from Altesse (called Roussette), typically floral, fruity and mineral.
Rivesaltes
Fortified sweet wine from Roussillon, produced in multiple styles and often aged oxidatively.
Rissoles
Small baked or fried turnovers filled with savory mixtures; a traditional snack or entrée in regional French kitchens.
Rôti
Generic term for a roast joint of meat, central to French family meals and served sliced with pan juices.
Rougail
Spicy Creole condiment and accompaniment from Réunion, served with rice, fish or grilled meats reflecting island flavors.
Roulade
Rolled savory or sweet preparation—meat, fish or cake rolled with a filling, then sliced for elegant presentation.