This collection presents 17 French foods that start with L, spanning from “Laguiole” to “Lucques olives”. It gathers cheeses, breads, desserts, sauces and regional specialties that show French culinary diversity. Use it for menu planning, travel tasting lists, cooking inspiration and study.

French foods that start with L are named dishes, cheeses, breads, desserts and preserved items beginning with L. Many reflect strong regional identities, for example Laguiole cheese from Aubrac and Lucques olives from Languedoc.

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

Name: The official or common French name of the food, helping you identify it on menus and labels.

Region: The town or region where the item originates, useful when you plan tastings or regional travel.

Main ingredients: Key components (three to five items) that describe flavor and help you plan cooking or dietary choices.

French foods that start with L

NameCategoryRegionMain ingredients
LangrescheeseChampagnecow’s milk, salt, rennet, cultures
LivarotcheeseNormandycow’s milk, salt, rennet, washed rind cultures
LaguiolecheeseAubrac (Aveyron)cow’s milk, salt, rennet, cultures
Langue de chatpastryFrancebutter, sugar, egg whites, flour
Lapin à la moutardedishFrancerabbit, Dijon mustard, cream, butter
Lapin chasseurdishFrancerabbit, tomatoes, mushrooms, white wine, herbs
Lièvre à la royaledishFrancehare, liver, red wine, bacon, truffles
Lotte à l’armoricainedishBrittanymonkfish, tomatoes, white wine, brandy, garlic
Lamproie à la bordelaisedishBordeauxlamprey, red wine, butter, bacon, shallots
Langue de boeufdishFrancebeef tongue, stock, mirepoix, herbs, vinegar
LilletdrinkBordeauxwhite wine, citrus liqueurs, macerated fruit
Liqueur de cassisdrinkBurgundy (Dijon)blackcurrants, sugar, neutral alcohol
LoupiacdrinkBordeauxSémillon, Sauvignon Blanc, Muscadelle
LimonadedrinkFrancewater, sugar, lemon, carbon dioxide
Lait ribotdrinkBrittanymilk, lactic cultures, salt
Lentilles du PuyingredientLe PuyPuy green lentils, water, salt
Lucques olivescondimentLanguedocLucques olives, salt, olive oil

Descriptions

Langres
Creamy, slightly tangy washed-rind cheese from Champagne with a distinctive concave top and an aromatic, silky paste.
Livarot
Strong-smelling, pungent Normandy cheese with an orange washed rind and a dense, buttery texture often called “Colonel.”
Laguiole
Firm, nutty cheese from Aubrac with floral notes, traditionally made by farmhouse producers in the highlands of Aveyron.
Langue de chat
Delicate, thin butter cookies shaped like a cat’s tongue; crisp at the edge and slightly chewy in the center, often served with tea or ice cream.
Lapin à la moutarde
Classic French rabbit simmered in a creamy mustard sauce — simple, rustic and a favorite of home cooks and bistros.
Lapin chasseur
Hunter-style rabbit braised with tomatoes, mushrooms and wine for a hearty, herb-scented country stew.
Lièvre à la royale
Lavish historic dish where hare is slow-cooked with liver, bacon, wine and often truffles; a rich, celebratory classic.
Lotte à l’armoricaine
Monkfish cooked in an Armoricaine sauce of tomatoes, wine and brandy — a coastal French classic with bold flavors.
Lamproie à la bordelaise
Traditional Bordeaux preparation: lamprey poached and finished in a deep red-wine sauce with bacon and shallots.
Langue de boeuf
Tender braised beef tongue often chilled, sliced and served with a piquant sauce or vinaigrette — a classic nose-to-tail dish.
Lillet
Aromatized wine aperitif from Podensac, Bordeaux; lightly sweet, citrusy and often served over ice with tonic or in cocktails.
Liqueur de cassis
Sweet blackcurrant liqueur from Burgundy, famously mixed with white wine to make the kir and kir royale.
Loupiac
Sweet white wine appellation in Bordeaux — luscious, honeyed botrytized wines enjoyed with foie gras or desserts.
Limonade
Simple French-style lemonade or lemon soda, a refreshing citrus soft drink popular in cafés and markets across France.
Lait ribot
Traditional Breton buttermilk: tangy, lightly thick fermented milk often drunk plain or used in baking.
Lentilles du Puy
Small, peppery green lentils from Le Puy-en-Velay with a firm texture that holds up in salads and stews; a French pantry staple.
Lucques olives
Distinctive crescent-shaped green olive from Languedoc with a buttery texture and mild, nutty flavor, often cured for tapas or salads.
If you think there is a missing term, let us know using the contact form.