Here you’ll find 10 French foods that start with K, organized from “Kig ha farz” to “Koulibiac”. These items are mainly regional specialties or classic bistro dishes used as mains, breads, desserts, or cheese-board components.

French foods that start with K are French dishes, breads, cheeses, desserts, or drinks. Many reflect regional language or foreign influence, like Brittany’s “Kig ha farz” and the classic koulibiac.

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

Name: The dish, cheese, or bread name as commonly used, helping you find exact recipes or references.

Region of origin: Where the item comes from, so you can explore local traditions and regional variations.

Main ingredients: The 3–5 key components that define the flavour and help you assess suitability for cooking.

French foods that start with K

NameCategoryRegionMain ingredients
Kouign-amannpastryDouarnenez, Brittanybutter, sugar, flour, yeast
KouignettepastryBrittanybutter, sugar, flour, yeast
KouglofbreadAlsaceflour, yeast, butter, raisins, almonds
Kig ha farzdishBrittanypork, beef, buckwheat flour, vegetables
KirdrinkDijon, Burgundycrème de cassis, dry white wine
Kir RoyaledrinkBurgundy/Francecrème de cassis, Champagne
Kir BretondrinkBrittanycrème de cassis, hard cider
KirschspiritAlsacesour cherries, sugar, yeast
KnackcharcuterieAlsace (Strasbourg)pork, beef, salt, spices
KoulibiacdishFrench cuisine (adopted)salmon, rice, mushrooms, puff pastry

Descriptions

Kouign-amann
A caramelized Breton layered pastry made from laminated dough, very buttery and crisp outside with a tender, sweet interior.
Kouignette
Tiny, individual kouign‑amann pastries sold in Breton bakeries; all the caramelized, flaky goodness in a single-portion format.
Kouglof
Yeasted, ring-shaped brioche-style cake from Alsace, often studded with raisins and almonds, served at breakfast or celebrations.
Kig ha farz
Traditional Breton one-pot meal: meats and vegetables cooked with a buckwheat pudding (farz), often served sliced with broth and sauces.
Kir
Classic aperitif invented in Dijon—blackcurrant liqueur topped with dry white wine, simple and fruity.
Kir Royale
Elegant Kir variant using Champagne instead of white wine; a festive, bubbly apéritif.
Kir Breton
Breton twist on the Kir using regional hard cider instead of wine, reflecting Brittany’s cider tradition.
Kirsch
Cherry eau‑de‑vie produced in Alsace; used in cocktails, desserts and regional dishes for its strong cherry aroma.
Knack
Firm, snappy Alsatian sausage (often sold as “knack” or “saucisse de Strasbourg”), commonly grilled or served in sandwiches.
Koulibiac
A Russian-origin fish or meat pie embraced by French haute cuisine: fish, rice and mushrooms encased in puff pastry, baked until golden.
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