This list includes 14 French foods that start with E, from “Eau‑de‑vie” to “Etorki”. They span spirits, cheeses, pastries and regional specialties enjoyed across France.
French foods that start with E are a varied group of dishes, cheeses, breads, desserts and spirits. Eau‑de‑vie, a classic French fruit brandy, and Etorki, a Basque sheep’s‑milk cheese, illustrate this range.
Below you’ll find the table with Food, Region of origin, and Main ingredients.
Food: You see the item’s common name as used in France, helping you recognize labels and menu listings.
Region of origin: Shows the region or town where the item is traditional, letting you place local specialties on the map.
Main ingredients: Lists the three to five key components so you can identify flavor profiles and decide if a recipe or pairing suits you.
French foods that start with E
| Name | Category | Region of origin | Main ingredients |
|---|---|---|---|
| Eclair | dessert | Paris/France | choux pastry, eggs, butter, pastry cream |
| Escargot | dish | Burgundy (Bourgogne) | land snails, garlic, butter, parsley |
| Escargots de Bourgogne | dish | Burgundy (Bourgogne) | Burgundy snails, garlic, butter, parsley |
| Epoisses | cheese | Burgundy (Bourgogne) | raw cow’s milk, salt, brine, bacteria |
| Emmental de Savoie | cheese | Savoie (Auvergne‑Rhône‑Alpes) | cow’s milk, rennet, salt |
| Etorki | cheese | Basque Country (Pyrénées‑Atlantiques) | sheep’s milk, salt, rennet |
| Entremet | dessert | France | sponge cake, mousse, pastry cream, glaze |
| Entrecôte | dish | France (brasseries) | rib‑eye steak, butter, salt, pepper |
| Entrecôte Bordelaise | dish | Bordeaux | rib‑eye steak, red wine, shallots |
| Eclade | dish | Charente‑Maritime | mussels, pine needles, salt |
| Eggs en Cocotte | dish | France | eggs, cream, butter, herbs |
| Espagnole | sauce | France | brown stock, tomato, mirepoix, roux |
| Eau‑de‑vie | drink | France (varies) | fermented fruit (pear/apple/cherry), yeast, water |
| Escalope | dish | France | thin sliced meat (veal/chicken), breadcrumbs, butter |
Descriptions
Eclair
A classic French choux pastry filled with flavored pastry cream and topped with fondant; a staple of Parisian patisseries and versatile in many flavors.
Escargot
Cooked land snails served in garlic‑parsley butter; iconic French appetizer often associated with Burgundian cuisine and classic bistro menus.
Escargots de Bourgogne
The Burgundian variant of escargot, traditionally prepared in herbed garlic butter and often presented in the shell; a regional specialty of Burgundy.
Epoisses
A pungent, soft washed‑rind cow’s‑milk cheese from Burgundy; rich and creamy with a sticky orange rind. It is AOP‑protected and strongly regional.
Emmental de Savoie
A French mountain version of Emmental produced in Savoie, known for large holes and a mild, nutty flavor widely used in cooking and cheese boards.
Etorki
A smooth, mild sheep’s‑milk cheese from the French Basque region; semi‑firm with a slightly sweet, lactic flavor, popular locally and abroad.
Entremet
A layered, elegant French dessert combining sponge, creams or mousses and a shiny glaze; often plated for fine dining and regional patisserie competitions.
Entrecôte
A tender, boneless rib‑eye steak commonly served in French brasseries; often simply seasoned and paired with fries or a pan sauce.
Entrecôte Bordelaise
A Bordeaux‑style entrecôte dressed with a rich red‑wine and shallot sauce, reflecting the region’s wine culture and steakhouse traditions.
Eclade
A coastal specialty where mussels are covered with pine needles and briefly roasted, imparting a smoky aroma; strongly associated with Charente‑Maritime.
Eggs en Cocotte
Known in French as œufs en cocotte, eggs baked gently in a ramekin with cream and seasonings; a simple, classic brunch or starter.
Espagnole
One of the five classical French mother sauces: a brown, savory sauce built from brown stock and a thickened, reduced base, used for hearty meat dishes.
Eau‑de‑vie
A clear fruit brandy distilled from fermented fruit mash; produced across France in styles like pear and plum eaux‑de‑vie, enjoyed as a digestif.
Escalope
Thin, tender slices of meat, breaded or pan‑seared; a foundational preparation in French cooking used in many regional recipes.