This list includes 42 French foods that start with M, ranging from “Macaron” to “Mâcon”. It covers dishes, breads, cheeses, desserts, sauces and drinks useful for menu planning, travel and cooking.

French foods that start with M are dishes, cheeses, breads and drinks named with the letter M. Many are linked to towns or regions, like the Macaron from Paris or Mâcon wines from Burgundy.

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

Food: Name of the item as commonly used in French and English, so you can identify it quickly.

Region: Shows the town or region of origin or strong association, helping you plan regional tastings or travel highlights.

Main ingredients: Lists three to five key components so you know the flavor profile and what to look for when cooking.

French foods that start with M

NameTypeRegionMain ingredients
MacaronDessertParisalmond flour, sugar, egg whites, buttercream
MadeleinePastryLorraineflour, butter, eggs, sugar, lemon zest
Mille-feuilleDessertFrancepuff pastry, pastry cream, icing sugar
Mousse au chocolatDessertFrancechocolate, eggs, sugar, cream
Mont d’OrCheeseJuracow’s milk, salt, rennet
MorbierCheeseFranche-Comtécow’s milk, salt, rennet
MunsterCheeseAlsacecow’s milk, salt, rennet
MimoletteCheeseNordcow’s milk, salt, annatto
MaroillesCheeseNordcow’s milk, salt, rennet
MagretMeatGasconyduck breast, salt, pepper
Moutarde de DijonCondimentBurgundymustard seeds, vinegar, salt
MayonnaiseSauceFranceegg yolk, oil, vinegar, mustard
Moules marinièresDishNormandymussels, white wine, garlic, parsley
Moules-fritesDishNorthern Francemussels, potatoes, oil, butter
MateloteStewFrancefreshwater fish, red wine, onions, mushrooms
MatignonCulinary baseFrancecarrot, onion, celery, ham
MâchonTraditionLyoncharcuterie, bread, local wine
MirabelleFruit specialtyLorrainemirabelle plums, sugar, eau‑de‑vie
MuscadetWineLoireMelon de Bourgogne grape
Muscat de Beaumes-de-VeniseWineRhôneMuscat grapes
MacvinAperitifJuragrape must, marc (brandy)
MonbazillacWineDordogneSémillon, Sauvignon, Muscadelle grapes
MadiranWineSouthwestTannat grape
MorgonWineBeaujolaisGamay grape
MusignyWineBurgundyPinot Noir grape
MontrachetWineBurgundyChardonnay grape
Montélimar nougatConfectionProvencealmonds, honey, egg whites, sugar
MonacoDrinkFrancebeer, grenadine, lemon soda
Marc de BourgogneSpiritBurgundygrape pomace, yeast
MeuretteSauceBurgundyred wine, bacon, onions, mushrooms
Mousseline sauceSauceFranceHollandaise, whipped cream, butter
MorillesIngredientFrancemorel mushrooms, butter, cream
MacédoineSalad/SideFrancemixed vegetables, peas, carrots, mayonnaise
MoucladeDishPoitoumussels, curry, cream, white wine
MicheBreadFranceflour, water, yeast, salt
Morteau sausageCharcuterieFranche-Comtépork, salt, smoked wood
Moelleux au chocolatDessertFrancechocolate, butter, eggs, sugar
MendiantConfectionFrancedark chocolate, raisins, nuts, candied fruit
MirepoixCulinary baseFranceonion, carrot, celery
MâconWineBurgundyChardonnay grape
MerveilleuxPastryNorthern Francemeringue, whipped cream, chocolate shavings
MokaDessertFrancecoffee, chocolate, butter, sugar

Descriptions

Macaron
Delicate sandwich cookie of almond meringue shells filled with flavored buttercream or ganache, iconic in Parisian pâtisseries and varied by flavor.
Madeleine
Small shell-shaped buttery sponge cakes from Commercy, prized for their light crumb and citrus aroma.
Mille-feuille
Crisp layers of puff pastry alternating with pastry cream and a glazed top, classic French pâtisserie often called a Napoleon.
Mousse au chocolat
Light, airy chocolate dessert made by folding whipped egg whites or cream into rich chocolate; a staple of French menus.
Mont d’Or
Seasonal soft cow’s‑milk cheese wrapped in spruce bark, served spoonable and often warmed, a winter specialty of the Jura.
Morbier
Semi‑soft cheese noted for its characteristic ash line and creamy, slightly fruity flavor from the Franche‑Comté region.
Munster
Pungent washed‑rind cheese with a creamy interior, traditionally produced and enjoyed in Alsace and Lorraine.
Mimolette
Hard, bright‑orange cheese with nutty, fruity notes and a cratered rind, aged in cellars around Lille.
Maroilles
Strong‑smelling washed‑rind cheese from northern France, robust in flavor and used in regional dishes and tartes.
Magret
Rich, fatty duck breast (often from Moulard ducks), typically seared or grilled; a hallmark of Southwest French cuisine.
Moutarde de Dijon
Sharp, pungent mustard varietal from Dijon, essential in French seasoning, vinaigrettes and sauces.
Mayonnaise
Cold emulsified sauce widely used in French cuisine as a base for salads, sandwiches and dressings.
Moules marinières
Steamed mussels cooked in white wine, garlic and herbs, a simple coastal favorite often served with bread.
Moules-frites
Popular bistro combination of steamed mussels and crisp French fries, beloved across northern France and Belgium.
Matelote
Traditional wine‑braised fish stew, especially popular inland, with tender fish, mushrooms and a rich red‑wine sauce.
Matignon
Finely diced aromatic vegetable mix (similar to mirepoix) often used as a flavor base or garnish in classic cooking.
Mâchon
Lyonnais convivial morning meal featuring local charcuterie, breads and wine, tied to the city’s bouchon culture.
Mirabelle
Small, sweet yellow plums from Lorraine, prized for tarts, jams and eau‑de‑vie (brandy).
Muscadet
Dry, light white wine from the Nantes area, crisp and mineral-driven, classically served with shellfish.
Muscat de Beaumes-de-Venise
Aromatic fortified sweet wine from the Rhône Valley, floral and grapey, ideal with desserts or cheeses.
Macvin
Jura fortified wine made by mutage with grape marc, sweet and served as an aperitif or with desserts.
Monbazillac
Sweet botrytized dessert wine from Bergerac with honeyed, apricot notes and balancing acidity.
Madiran
Robust, tannic red wine from the Southwest, known for structure and ability to age, pairs with hearty dishes.
Morgon
One of Beaujolais’s crus, offering fruity, rounded Gamay wines with good depth and minerality.
Musigny
Prestigious Grand Cru of Burgundy producing elegant, complex Pinot Noir with finesse and aging potential.
Montrachet
Renowned Grand Cru white Burgundy celebrated for powerful, nuanced Chardonnay with exceptional concentration.
Montélimar nougat
Chewy Provençal nougat studded with almonds and pistachios, a signature sweet from Montélimar.
Monaco
Refreshing red‑hued café cocktail mixing beer with grenadine and lemon soda, popular in casual French cafés.
Marc de Bourgogne
Rustic pomace brandy distilled from Burgundy grapes, traditionally served as a digestif.
Meurette
Rich Burgundian red‑wine sauce often used for poached eggs (œufs en meurette) and meat dishes.
Mousseline sauce
Lightened Hollandaise made with whipped cream, silky and used to dress fish and vegetables.
Morilles
Highly prized wild mushrooms with honeycomb caps, imparting deep, earthy flavor to sauces and risottos.
Macédoine
Cold diced vegetable (or fruit) salad, classically served as an appetizer or side dish in French cuisine.
Mouclade
La Rochelle specialty of mussels cooked in a creamy, gently spiced curry sauce.
Miche
Large round country loaf with chewy crust and open crumb, traditional rural French bread.
Morteau sausage
Smoked pork sausage from Morteau, protected by tradition, known for smoky aroma and firm texture.
Moelleux au chocolat
Individual chocolate cake with a moist, sometimes molten center—intensely chocolatey and popular in bistros.
Mendiant
Chocolate disc studded with nuts and dried fruits, originally associated with monastic orders and holidays.
Mirepoix
Classic diced vegetable base used to flavor stocks, sauces and stews across French cooking.
Mâcon
White wines from the Mâconnais region, typically fresh and fruit‑driven, versatile for everyday drinking.
Merveilleux
Delicate cake of soft meringue coated in whipped cream and chocolate shavings, popular in Lille and northern bakeries.
Moka
Classic French layer cake flavored with coffee and chocolate buttercream, often served in pâtisseries.
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