This list includes 28 French foods that start with A, from “Abbaye de Belloc” to “Aïoli (plateau)”. It ranges from cheeses and breads to sauces, desserts and regional specialties used at tables and markets.
French foods that start with A are regional cheeses, breads, sauces and small dishes with strong local roots. Many date back centuries, and “Abbaye de Belloc” exemplifies monastic cheese-making tradition.
Below you’ll find the table with Name, Region, and Main ingredients.
Name: The food’s common name so you can quickly identify entries and search for recipes or further information.
Region: Lists the town, province or region of origin so you can connect dishes to local traditions and travel plans.
Main ingredients: The primary components (three to five) so you see flavors at a glance and plan shopping or cooking.
French foods that start with A
| Name | Region of origin | Type | Main ingredients |
|---|---|---|---|
| Abondance | Savoie | cheese | raw cow’s milk, salt, cultures |
| Aisy Cendré | Burgundy | cheese | cow’s milk, ash, salt, cultures |
| Abbaye de Belloc | Béarn (Basque Country) | cheese | sheep’s milk, salt, rennet, cultures |
| Ardi Gasna | Basque Country (Pyrénées-Atlantiques) | cheese | sheep’s milk, rennet, salt, cultures |
| Aligot | Aubrac (Aveyron) | dish | potatoes, Tomme fraîche, butter, garlic |
| Aïoli | Provence | sauce | garlic, olive oil, egg yolk, lemon |
| Aigo boulido | Provence/Languedoc | dish | garlic, olive oil, water, herbs |
| Andouille | Brittany / Normandy | dish | pork, intestine, smoke, spices |
| Andouille de Guémené | Brittany (Guémené‑sur‑Scorff) | dish | pork, intestine, smoke, spices |
| Andouillette | France (Troyes, Lyon) | dish | pork chitterlings, pork, seasoning, wine |
| Anchoïade | Provence | sauce | anchovies, garlic, olive oil, vinegar |
| Anisette | France | beverage | aniseed, sugar, neutral spirit, water |
| Anis de Flavigny | Flavigny‑sur‑Ozerain (Burgundy) | pastry/dessert | anise seed, sugar, glucose syrup, natural flavoring |
| Armagnac | Gascony (Armagnac) | beverage | distilled wine (grapes), oak aging, yeast |
| Anjou (wine) | Loire Valley | beverage | grapes (Chenin Blanc, Cabernet Franc), yeast, oak |
| Arbois (wine) | Jura | beverage | grapes (Savagnin, Poulsard, Chardonnay), yeast, oak |
| Aspic | France | dish | stock, gelatin, meat/vegetables, herbs |
| Albufera (Sauce Albufera) | France | sauce | velouté, cream, meat glaze, butter |
| Amandine | France | pastry/dessert | almond cream, butter, sugar, eggs |
| Arlette | France | pastry/dessert | butter, flour, sugar, cinnamon |
| Agneau de pré‑salé | Mont Saint‑Michel Bay (Normandy/Brittany) | dish | lamb, salt‑marsh grass, seawater‑influenced pasture, salt |
| Angélique confite | Niort / Marais Poitevin | pastry/dessert | angelica stems, sugar, water, citrus zest |
| Aubergines à la Provençale | Provence | dish | eggplant, tomato, garlic, olive oil, herbs |
| Aile de raie meunière | France (coastal regions) | dish | skate wing, butter, lemon, parsley |
| Aïoli (plateau) | Provence | dish | aïoli sauce, cod/vegetables, potatoes, eggs |
| Andouille de Vire | Normandy (Vire) | dish | pork, intestine, smoke, herbs |
| Anis doux (candied) | France | pastry/dessert | anise, sugar, syrup, natural flavoring |
| Amande amère (bitter almond macaron style) | France | pastry/dessert | almond paste, sugar, egg whites, bitter almond |
Descriptions
Abondance
AOP alpine cow’s cheese from Haute-Savoie with a nutty, fruity flavor; traditional farmhouse cheese used in cooking and melting.
Aisy Cendré
Soft cow’s-milk cheese from Aisy-sous-Thil, recognizable by its light ash-rubbed rind and mild, lactic interior.
Abbaye de Belloc
Traditional Basque-Béarnaise sheep’s cheese with a rustic texture and walnuty flavor, produced in small farms around the Pyrenees.
Ardi Gasna
Artisanal Basque sheep’s cheese (name means “sheep’s cheese” in Basque), tangy and firm; a regional farmhouse specialty.
Aligot
Iconic Aubrac comfort dish of whipped potatoes and melted Tomme fraîche, famous for a stretchy, silky texture.
Aïoli
Classic Provençal garlic emulsion served with fish, vegetables or as part of a plated “aïoli” meal; emblematic of southern French cooking.
Aigo boulido
Occitan garlic broth (“boiled water”) traditionally served with bread or eggs; a simple, rustic Provençal soup.
Andouille
Coarse smoked pork sausage produced across France with strong, smoky flavor; regional varieties include Guémené and Vire.
Andouille de Guémené
Regional speciality from Guémené with a compact, coiled shape and intense smoky taste; prized in Breton charcuterie.
Andouillette
Distinctive coarse tripe sausage, strongly flavored and commonly grilled or pan-fried; a classic of French charcuterie.
Anchoïade
Provencal anchovy-garlic dip served with raw vegetables or bread; intensely savory and aromatic.
Anisette
Sweet anise-flavored liqueur widely produced in France, enjoyed as a digestif or in cocktails.
Anis de Flavigny
Historic sugar-coated anise pastilles made in Flavigny since medieval times; delicate, long-candied confections.
Armagnac
Ancient French brandy from Gascony, typically single‑distilled and oak‑aged; AOP-protected and aromatic.
Anjou (wine)
Wine appellation from the Loire producing reds, whites and sweet wines; part of classic Loire viticulture.
Arbois (wine)
Jura appellation producing distinctive whites, reds and the famous Vin Jaune; regional wines with unique aging styles.
Aspic
Classic French savory jelly used to set meats, seafood or vegetables for cold presentation in classical cuisine.
Albufera (Sauce Albufera)
Named sauce by Carême for the Duke of Albufera; a velouté-based classical sauce often served with poultry or sweetbreads.
Amandine
Almond‑based cake or tart style (eg. poire amandine), common in French patisserie and home baking.
Arlette
Thin caramelized biscuit—crisp, cinnamon-sugared wafer often served as a petit four or with coffee.
Agneau de pré‑salé
Salt‑marsh lamb grazed in tidal meadows of the bay; prized regional meat with a subtle saline note and IGP/labelled traditions.
Angélique confite
Candied angelica stems, a traditional sweet from the Marais Poitevin and Niort, used in desserts or enjoyed alone.
Aubergines à la Provençale
Classic Provençal preparation of roasted or sautéed eggplant with tomatoes, garlic and herbs de Provence.
Aile de raie meunière
Traditional French fish dish—skate wing dusted in flour and cooked in brown butter with lemon and parsley.
Aïoli (plateau)
When served as a composed meal, aïoli becomes a full “aïoli” platter of fish, eggs and vegetables central to Provençal feasts.
Andouille de Vire
Norman variant of andouille with a distinctive coarse texture and smoky, robust flavor; a Vire specialty.
Anis doux (candied)
Various regional French candied anise confections and pastilles, often sold as traditional sweetmeats.
Amande amère (bitter almond macaron style)
Almond‑forward cookie/tart preparations using bitter almond flavor typical in some regional French sweets.