There are a total of 590 French foods that have been compiled and organized in this comprehensive list. The selection includes dishes, breads, cheeses, desserts, sauces and traditional drinks, focusing on genuine French or regionally protected specialties.

French foods are the variety of regional dishes, breads, cheeses, desserts, sauces and drinks developed across France. They are defined by local ingredients, seasonality, traditional techniques and, often, protected names. Much of the character comes from terroir, regional history and local agricultural practices. They play a central role in French culture, everyday dining and culinary education worldwide.

Interesting and little-known facts about French foods:
– France is home to more than 1,000 distinct cheeses, with dozens holding protected AOP/AOC status under French and EU systems.
– Bakers in France produce roughly 10 billion baguettes each year, making the baguette both a cultural symbol and an economic staple.
– Classical French cuisine identifies five “mother sauces” (béchamel, velouté, espagnole, hollandaise and sauce tomate) that form the basis of many recipes.
– Roquefort and other blue cheeses age in specific caves where native molds like Penicillium roqueforti create their unique veining and flavor.
– Many breads and regional specialties rely on wild yeasts and lactobacilli for fermentation, which builds flavor and extends shelf life without modern preservatives.

The alphabetical index groups entries by initial letter. Each letter’s list shows three columns: Name; Region of origin (region or town); and Main ingredients (3–5 key items).