This list includes 10 French foods that start with I, from “Ile d’Oléron oysters” to “Ispahan macaron”. They range from coastal seafood and regional cheeses to celebrated pastries and savory specialties for tasting and cooking.

French foods that start with I are varied regional dishes, cheeses, breads and desserts rooted in local traditions. For example, Ile d’Oléron oysters showcase Atlantic oyster farming, while the Ispahan macaron reflects modern Parisian pastry craft.

Below you’ll find the table with Name, Region of origin, and Main ingredients.

Name: The food entry you see; you use it to identify dishes quickly and search recipes or tasting notes.

Region of origin: Shows the town or French region tied to the item, helping you understand local context and pairing traditions.

Main ingredients: Lists the three to five key components so you can judge flavor, dietary fit, or whether to try making it at home.

French foods that start with I

NameCategoryRegion of originMain ingredients
Ile flottantedessertFranceegg whites, milk, sugar, vanilla, caramel
IspahandessertParisraspberry, lychee, rose, almond, sugar
Isigny buttercondimentIsigny-sur-Mer, Normandycow’s cream, salt, lactic cultures
Isigny creamcondimentIsigny-sur-Mer, Normandycow’s cream, lactic cultures, salt
IrancydrinkBurgundy (Yonne)Pinot Noir, César, Gamay grapes
IrouléguydrinkBasque Country (Pyrénées-Atlantiques)Tannat, Cabernet Franc, Cabernet Sauvignon
Ile d’Oléron oystersdishOléron (Charente-Maritime)oysters, seawater, salt
Ile de Ré oystersdishÎle de Ré (Charente-Maritime)oysters, seawater, plankton
Ile d’Yeu musselsdishÎle d’Yeu (Vendée)mussels, seawater, seaweed, salt
Ispahan macarondessertParisalmond flour, egg whites, raspberry, lychee

Descriptions

Ile flottante
Light poached meringue “islands” served on vanilla custard with caramel; classic chilled French dessert.
Ispahan
Pierre Hermé’s famous macaron creation that layers rose, raspberry and lychee flavors; an iconic modern French patisserie taste.
Isigny butter
A rich AOP Normandy butter with a lactic, buttery aroma and fine texture; prized in baking and sauces.
Isigny cream
Crème d’Isigny (AOP) is a thick, mildly sweet cream used for desserts, sauces and finishing dishes.
Irancy
Red appellation from Yonne producing rustic, berry-forward Pinot Noir wines often blended with local César; traditional Burgundy character.
Irouléguy
Small Basque AOC making robust reds, lively rosés and aromatic whites with distinctive local tannic structure.
Ile d’Oléron oysters
Oysters from Île d’Oléron valued for briny, full-bodied flavor; commonly eaten raw on the half-shell at markets and oyster bars.
Ile de Ré oysters
Atlantic oysters from Île de Ré known for clean saline freshness and firm texture, popular along the west coast.
Ile d’Yeu mussels
Mussels harvested around Île d’Yeu prized for firm flesh and ocean flavor; often steamed simply with herbs or wine.
Ispahan macaron
Variation name for Pierre Hermé’s Ispahan presented as a macaron sandwich; delicate almond shells enclosing signature rose-lychee-raspberry filling.
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