Here you’ll find 22 French foods that start with D, organized from “D’Affinois” to “Délice de Bourgogne”. The list covers cheeses, dishes, breads, desserts, sauces and regional specialties useful for menu planning, travel and study.
French foods that start with D are traditional dishes, cheeses and regional specialties from across France. Many are tied to local terroir, like D’Affinois from Normandy and Délice de Bourgogne from Burgundy.
Below you’ll find the table with Name, Region and Main ingredients.
Name: Shows the food’s common name so you can find recipes, menus or labels when searching or traveling.
Region: Indicates the town or region of origin so you can locate specialties and understand local culinary context.
Main ingredients: Lists three to five key ingredients so you quickly see flavors, allergens and what to expect when cooking or tasting.
French foods that start with D
| Name | Category | Region of origin | Main ingredients |
|---|---|---|---|
| Dacquoise | dessert | Aquitaine | almond, hazelnut, egg whites, sugar |
| Dariole | pastry | France | flour, butter, eggs, milk, sugar |
| Daube | dish | Provence | beef, red wine, onions, herbs |
| Duck confit | dish | Gascony | duck, salt, duck fat, garlic, thyme |
| Duck à l’orange | dish | France | duck, orange, sugar, vinegar, stock |
| Duchess potatoes | dish | France | potatoes, butter, egg yolk, nutmeg |
| Délice de Bourgogne | cheese | Burgundy | cow’s milk, cream, cultures, salt |
| D‘Affinois | cheese | France | cow’s milk, cream, cultures, salt |
| Délice d’Argental | cheese | France | cow’s milk, cream, cultures, salt |
| Duxelles | condiment | France | mushrooms, shallots, butter, herbs |
| Demi-glace | sauce | France | veal stock, red wine, tomato, mirepoix |
| Dijon mustard | condiment | Burgundy | mustard seeds, vinegar, water, salt |
| Diots | dish | Savoie | pork, garlic, white wine, herbs |
| Dentelle de Bretagne | pastry | Brittany | flour, butter, sugar, eggs |
| Douillon | dessert | Normandy | apples, pastry, sugar, butter |
| Dragées | confection | Verdun/France | almonds, sugar, egg white |
| Dugléré | sauce | Paris | tomatoes, shallots, butter, fish stock |
| Dijonnaise | sauce | Dijon | mayonnaise, Dijon mustard, oil, lemon |
| Dubonnet | drink | France | fortified wine, quinine, herbs, sugar |
| Diabolo | drink | France | lemonade, flavored syrup (mint or fruit), ice |
| Dauphinois | dish | Dauphiné | potatoes, cream, garlic, butter |
| Dinde aux marrons | dish | France | turkey, chestnuts, butter, herbs |
Descriptions
Dacquoise
A layered meringue cake from southwest France (Dax region), made with almond and hazelnut meringue and buttercream or ganache, light and nutty.
Dariole
A small custard or cake baked in a dariole mould; historically served sweet (custard) or savory, a classic of French pastry.
Daube
A slow‑braised Provençal beef stew cooked in wine and aromatics until meltingly tender, often finished with olives or orange zest.
Duck confit
A Gascon specialty where duck legs are salt‑cured then slowly preserved and cooked in their own fat for rich, tender meat.
Duck à l’orange
Classic French roast duck served with a glossy sweet‑and‑sour orange sauce, rooted in 19th‑century haute cuisine.
Duchess potatoes
Mashed potatoes enriched with egg yolk and butter, piped and baked until golden; an elegant French potato side (pommes duchesse).
Délice de Bourgogne
A rich triple‑cream cow’s‑milk cheese from Burgundy with a creamy texture and buttery, lactic flavors.
D‘Affinois
A popular double‑cream soft cheese with a velvety texture and mild, buttery taste, produced in France using ultrafiltration.
Délice d’Argental
A spoonable triple‑cream French cheese with a mild, luxurious creaminess, often enjoyed with bread or fruit.
Duxelles
A finely chopped mixture of mushrooms and shallots sautéed in butter, used as a stuffing or flavor base in classic dishes.
Demi-glace
A fundamental glossy brown sauce made by reducing veal stock and espagnole, essential in traditional French saucework.
Dijon mustard
The sharp, smooth mustard style associated with Dijon, widely used in dressings and sauces across France and beyond.
Diots
Savoyard pork sausages often braised in wine and served with polenta or potatoes; a beloved specialty of Savoie.
Dentelle de Bretagne
Very thin, crisp butter biscuits from Brittany, nicknamed “lace cookies” for their delicate, lacy texture and sweet buttery flavor.
Douillon
A rustic Norman apple dumpling—apple wrapped in pastry or batter, warmly spiced and baked, often served with cream.
Dragées
Sugar‑coated almonds traditionally given at weddings and baptisms; Verdun is historically famed for producing dragées.
Dugléré
Named for chef Adolphe Dugléré, this tomato‑and‑shallot sauce is classically served with fish like sole or turbot.
Dijonnaise
A creamy sauce or spread mixing mayonnaise and Dijon mustard, commonly used on sandwiches, salads and as a dip.
Dubonnet
A sweet aromatic French aperitif blending fortified wine, herbs and quinine, typically enjoyed chilled or in cocktails.
Diabolo
A popular non‑alcoholic French café drink of lemonade mixed with flavored syrup, e.g., diabolo menthe (mint).
Dauphinois
Short for gratin dauphinois: thinly sliced potatoes baked in cream and garlic until tender and golden, a hallmark of the Dauphiné region.
Dinde aux marrons
A traditional French roast turkey served with chestnuts, commonly enjoyed at festive meals such as Christmas dinners.