This list includes 26 French foods that start with G, from “Galantine” to “Gésiers confits”. They include classic regional specialties, cheeses and preparations that reflect France’s culinary diversity.
French foods that start with G are dishes, cheeses, breads, sauces and desserts whose names begin with the letter G. For example, “Galantine” shows classic charcuterie, while “Gésiers confits” highlights preserved gizzards from the southwest.
Below you’ll find the table with Name, Region of origin, and Main ingredients.
Name: The food’s common name as used in France; you can use it to search recipes, menus, or product labels.
Region of origin: Shows the town or region where the food is traditional, helping you find local variations and heritage producers.
Main ingredients: Lists three to five key components so you can judge flavor, dietary fit, or what to purchase for cooking.
French foods that start with G
| Name | Category | Region of origin | Main ingredients |
|---|---|---|---|
| Galette des Rois | dessert | France | puff pastry, almonds, butter, eggs, sugar |
| Galette bretonne | dish | Bretagne | buckwheat flour, water, salt, butter, egg |
| Galette-saucisse | dish | Bretagne | buckwheat pancake, pork sausage, mustard, butter |
| Galette complète | dish | Bretagne | buckwheat flour, egg, ham, cheese, butter |
| Gaufre | dessert | France | flour, eggs, butter, milk, sugar |
| Génoise | dessert | France | eggs, flour, sugar, butter |
| Gâteau Basque | dessert | Pays Basque | flour, butter, sugar, eggs, jam/cream |
| Gâteau Breton | dessert | Bretagne | butter, sugar, flour, eggs, salt |
| Gâteau Nantais | dessert | Nantes | flour, sugar, butter, eggs, rum |
| Gâteau Saint-Honoré | dessert | Paris | puff pastry, choux, caramel, cream, butter |
| Gâteau Opéra | dessert | Paris | almond sponge, coffee, chocolate, buttercream, sugar |
| Gâteau de Savoie | dessert | Savoie | eggs, flour, sugar, butter |
| Gâteau à la broche | dessert | Gascogne | flour, eggs, butter, sugar |
| Génoise Joconde | dessert | France | almonds, eggs, flour, sugar, butter |
| Gougère | bread | Bourgogne | flour, butter, eggs, cheese |
| Gaperon | cheese | Auvergne | cow’s milk, garlic, pepper, salt |
| Gésiers confits | dish | Sud-Ouest | duck gizzards, duck fat, salt, pepper |
| Garbure | dish | Gascogne | cabbage, confit duck, beans, potatoes, carrots |
| Galantine | dish | France | poultry, gelatin, herbs, pistachios |
| Gratin Dauphinois | dish | Dauphiné | potatoes, cream, milk, garlic, butter |
| Gratin Savoyard | dish | Savoie | potatoes, Beaufort/Comté, butter, stock, garlic |
| Gribiche | sauce | France | hard-boiled eggs, mustard, oil, capers, pickles |
| Génépi | drink | Alpes | génépi herb, alcohol, sugar, water |
| Gigot d’agneau | dish | France | lamb leg, garlic, rosemary, olive oil |
| Gibelotte | dish | France | rabbit, wine, mushrooms, onions, herbs |
| Glace | dessert | France | milk, cream, sugar, eggs, flavoring |
Descriptions
Galette des Rois
Epiphany cake eaten across France, often filled with frangipane and hiding a fève; served in January with a crown tradition.
Galette bretonne
Savory buckwheat pancake from Brittany, a crisp base for ham, egg or cheese; staple of Breton crêperies.
Galette-saucisse
Street-food specialty from Rennes: a grilled pork sausage wrapped in a warm buckwheat galette, often eaten standing up.
Galette complète
Common crêperie choice: a buckwheat galette folded around ham, melted cheese and a runny egg.
Gaufre
Waffle sold at markets and fairs across France, from thin Brussels-style to richer varieties served with sugar, chocolate or cream.
Génoise
Light sponge cake used as a base in many French entremets and pastries; airy texture from whipped eggs.
Gâteau Basque
Dense buttery cake from the Basque country, traditionally filled with black cherry jam or pastry cream.
Gâteau Breton
Rich, crumbly butter cake from Brittany with a golden crust and high butter content.
Gâteau Nantais
Moist almond-scented cake soaked in rum syrup, a Nantes classic.
Gâteau Saint-Honoré
Elaborate pastry named for the patron saint of bakers: a puff base topped with choux buns, caramel and crème chiboust.
Gâteau Opéra
Sleek layered entremet of Joconde sponge, coffee buttercream and chocolate ganache, iconic Parisian pâtisserie.
Gâteau de Savoie
Airy sponge cake from Savoy, often dusted with sugar and served with fruit or cream.
Gâteau à la broche
Cone-shaped spit-baked cake with thin layered drips, traditional at festivals in Gascony and southwest France.
Génoise Joconde
Almond-based sponge used in classic French entremets and opera cakes; flexible, moist and lightly structured.
Gougère
Savory choux pastry mixed with grated cheese (often Comté), crisp outside and airy inside, typical of Burgundy aperitifs.
Gaperon
Pressed cow’s-milk cheese from Auvergne, traditionally flavored with garlic and peppercorns, rustic and spicy.
Gésiers confits
Gizzards slowly cooked in fat until tender, often served warm or in salads; classic preservation method from southwest France.
Garbure
Hearty Gascon cabbage-and-duck soup-stew, once peasant fare now a celebrated regional specialty.
Galantine
Boned poultry stuffed, poached and set in aspic, served cold as refined charcuterie in classic French cuisine.
Gratin Dauphinois
Thinly sliced potatoes baked in cream; a silky, garlicky gratin from the Dauphiné region.
Gratin Savoyard
Cheesy potato bake from Savoie using local mountain cheeses instead of cream.
Gribiche
Cold emulsified egg-and-herb sauce with capers and pickles, used with fish, meats and vegetables.
Génépi
Aromatic alpine herbal liqueur made from génépi (Artemisia); a digestif specialty of Savoie and Hautes-Alpes.
Gigot d’agneau
Classic roast leg of lamb, often served for family meals and holidays across France.
Gibelotte
Slow-cooked rustic ragoût—often rabbit—braised with wine and aromatics, a comforting regional stew.
Glace
French word for ice cream; artisan parlors feature creamy crèmes glacées and fruit sorbets in many regional styles.