This list includes 25 French foods that start with V, from “La Vache qui rit” to “Vouvray”. It covers cheeses, breads, dishes, desserts and regional wines, useful for recipe ideas, menu planning, tastings, and travel.
French foods that start with V are a mix of cheeses, pastries, wines and regional dishes with strong local identity. Many bear protected names or reflect centuries-old regional traditions, like Vouvray’s Loire Valley wines.
Below you’ll find the table with Food, Region of origin, and Main ingredients.
Food: This column lists each named French food so you can spot familiar dishes and discover new ones.
Region of origin: You see where each item comes from, which helps you match dishes to regional cooking styles and traditions.
Main ingredients: Key components list the main flavors and allergens, helping you choose recipes or identify typical preparations quickly.
French foods that start with V
| Name | Category | Region of origin | Main ingredients | Description |
|---|---|---|---|---|
| Vacherin Mont d’Or | Cheese | Jura, Franche‑Comté (France) | raw cow’s milk, rennet, salt, cultures | Soft, seasonal washed‑rind cheese with a creamy, spoonable paste; often baked and eaten warm with bread. |
| Vacherin glacé | Dessert | France (Alpine/Parisian pâtisserie) | meringue, ice cream, whipped cream, fruit | Frozen confection of crisp meringue layers and ice cream or cream; festive and airy, popular at celebrations. |
| Valençay | Cheese | Valençay, Centre‑Val de Loire (AOC) | goat’s milk, salt, mold, cultures | Pyramid‑shaped ash‑coated goat cheese with a fresh, tangy flavor and slightly chalky texture. |
| Vieux‑Boulogne | Cheese | Boulogne‑sur‑Mer, Hauts‑de‑France | cow’s milk, salt, cultures | Strong‑smelling washed‑rind cheese with a soft, creamy interior and pronounced, rustic aroma. |
| La Vache qui rit | Cheese (processed) | France (created by Bel, Lons‑le‑Saunier) | processed cheese, milk, salt, emulsifiers | Iconic spreadable boxed cheese portions with a smiling cow logo; mild, creamy, and widely exported. |
| Vouvray | Drink (wine) | Vouvray, Loire Valley (AOC) | Chenin blanc grapes, yeast | Loire white wine range from dry to sweet and sparkling, known for floral, honeyed and stone‑fruit notes. |
| Volnay | Drink (wine) | Volnay, Côte de Beaune, Burgundy | Pinot Noir grape | Elegant Burgundy red with red‑fruit aromas, silky tannins and finesse, prized for aging. |
| Vosne‑Romanée | Drink (wine) | Vosne‑Romanée, Côte d’Or, Burgundy | Pinot Noir grape | Renowned village producing perfumed, complex red Burgundies with depth and ageing potential. |
| Vinsobres | Drink (wine) | Vinsobres AOC, Southern Rhône | Grenache, Syrah, Mourvèdre | Robust Rhône red with dark fruit, spice and firm tannins; a southern Rhône appellation. |
| Vin jaune | Drink (wine) | Jura (AOC) | Savagnin grape, yeast, barrel oxidative ageing | Distinctive oxidative Jura white wine, nutty and savory, aged under a veil of yeast for years. |
| Vin de paille | Drink (wine) | Jura and eastern France | dried grapes (various), concentrated sugars | Sweet amber dessert wine made from straw‑dried grapes; rich, caramel and dried‑fruit character. |
| Vin doux naturel | Drink (wine) | Roussillon & southern France | Muscat or Grenache, grape spirit (fortification) | Fortified sweet wine retaining vibrant grape aromas; often served as dessert wine. |
| Vol‑au‑vent | Pastry/Dish | French haute cuisine (Parisian origin) | puff pastry, meat or seafood filling, stock, cream | Crisp puff pastry shell filled with creamy ragout of chicken, seafood or mushrooms; classic canapé/entrée. |
| Vichyssoise | Soup | Associated with Vichy / France | leeks, potatoes, cream, chicken stock | Smooth chilled leek‑and‑potato soup, velvety and delicate; often served as a refreshing starter. |
| Vinaigrette | Sauce/Dressing | France (classic seasoning) | oil, vinegar, Dijon mustard, salt, pepper | Basic French salad dressing; a simple, emulsified mix of oil and vinegar with mustard for balance. |
| Velouté | Sauce/Mother sauce | Classical French cuisine | blond stock, roux (butter+flour), salt | One of the five French mother sauces: a silky sauce made from light stock and blond roux, used widely in cuisine. |
| Verrine | Dish/Presentation | Modern French cuisine (Paris) | layered purées, creams, gels, garnishes | Small layered starter or dessert served in a glass; prized for visual appeal and texture contrasts. |
| Ventrèche | Charcuterie / Cut | Atlantic France (Brittany/Nouvelle‑Aquitaine) | pork belly, salt, spices, sometimes smoke | Cured or smoked pork belly used like bacon or lardons, prized for rich flavour and fat content. |
| Veau Marengo | Dish | France (historic Napoleonic classic) | veal, tomatoes, mushrooms, white wine | Classic veal stew reportedly created after the battle of Marengo; tomato‑and‑wine braised with mushrooms. |
| Volaille de Bresse | Poultry / Product | Bresse, Bourgogne‑Franche‑Comté (AOP) | Bresse chicken (specific breed) | Protected, highly prized French chicken with tender, flavorful meat and strict rearing standards. |
| Vitelotte | Vegetable (potato) | South‑west France (Périgord/Quercy associations) | purple potato tuber, salt, butter (serving ideas) | Small dark‑violet potato with nutty flavor and striking color, used roasted, mashed or in salads. |
| Violettes de Toulouse | Confection | Toulouse, Occitanie | violet petals, sugar, glucose syrup | Candied violet petals and violet‑flavored sweets, a floral specialty and emblematic Toulouse product. |
| Vermicelle (chestnut) | Dessert / Pâtisserie element | France (used in Mont Blanc) | chestnut purée, sugar, cream | Extruded “vermicelli” of sweet chestnut cream used to crown Mont Blanc and other desserts. |
| Vergeoise | Ingredient (sugar) | Northern France (Nord‑Pas‑de‑Calais) | beet sugar, molasses, sometimes invert sugar | Soft brown sugar with caramel notes used in northern French baking like tartes and crumbles. |
| Vin de Savoie | Drink (wine) | Savoie region, French Alps | Jacquère, Mondeuse, Altesse (varies) | Alpine wines ranging from crisp whites to fruity reds, often lively and food‑friendly. |
Descriptions
Vacherin Mont d’Or
Vacherin glacé
Valençay
Vieux‑Boulogne
La Vache qui rit
Vouvray
Volnay
Vosne‑Romanée
Vinsobres
Vin jaune
Vin de paille
Vin doux naturel
Vol‑au‑vent
Vichyssoise
Vinaigrette
Velouté
Verrine
Ventrèche
Veau Marengo
Volaille de Bresse
Vitelotte
Violettes de Toulouse
Vermicelle (chestnut)
Vergeoise
Vin de Savoie