This list includes 11 French foods that start with N, from “Nage” to “Nougatine”. It covers regional specialties, cheeses, sauces and desserts that illustrate France’s culinary diversity.

French foods that start with N are a mix of regional dishes, cheeses and sweets with strong local identities. Nougatine reflects French pastry craft, while nage shows the classic light seafood poaching technique.

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

Name: The dish or item as commonly known; you use it to identify recipes, menus and regional references.

Region of origin: The town or French region where the food is traditional; it helps you understand local context and flavor influences.

Main ingredients: The three to five key components that define taste and texture, useful when you plan cooking or menu pairings.

French foods that start with N

NameCategoryRegion of originMain ingredients
NavarindishUnknownlamb, turnips, potatoes, carrots, onions
NantuasauceNantua (Ain)crayfish butter, cream, fish stock, flour, parsley
NavettepastryMarseille (Provence)flour, eggs, sugar, orange blossom, butter
NeufchâtelcheeseNormandy (Pays de Bray)cow’s milk, rennet, salt, cultures, mould
NougatconfectionFrance (classic), Montélimar famoushoney, sugar, egg whites, almonds, pistachios
Nougat de MontélimarconfectionMontélimar (Drôme)honey, egg whites, almonds, pistachios, sugar
Nougat glacédessertFrance (classic)whipped cream, egg whites, honey, nuts, candied fruit
Nougatineconfection/pâtisserieFrance (classic)sugar, butter, almonds, vanilla
NonnettesdessertDijon (Burgundy)honey, flour, spices, orange marmalade, butter
Nagesauce/cooking liquidUnknownwhite wine, fish stock, herbs, butter, citrus
Noisetteculinary term/ingredientUnknownhazelnut, veal/beef cut (noisette), butter, seasoning

Descriptions

Navarin
Hearty French stew of lamb and seasonal root vegetables, traditionally served in spring and known for its simple, comforting flavours.
Nantua
Rich cream-and-crayfish sauce named for Nantua, classically paired with quenelles or fish for a decadent regional touch.
Navette
Small boat-shaped biscuit from Marseille scented with orange blossom, traditionally offered at Candlemas and loved as a Provençal specialty.
Neufchâtel
Soft, slightly crumbly cow’s milk cheese from Normandy, often heart-shaped with a mild, creamy, slightly tangy flavour.
Nougat
Sweet, chewy confection of whipped egg white and honey studded with nuts; Montélimar is the most famous French nougat-producing town.
Nougat de Montélimar
Regional specialty nougat prized for its airy texture and generous almonds; a traditional Provençal sweet from Montélimar.
Nougat glacé
Frozen nougat-style dessert combining meringue and cream with nuts and candied fruit—served as a chilled, elegant finale.
Nougatine
Crisp caramelized-sugar-and-nut brittle used in pâtisserie for decorations or as a crunchy confection, often made with almonds.
Nonnettes
Small, moist spiced honey cakes from Dijon, traditionally filled with orange marmalade and dating back to medieval monastic kitchens.
Nage
Light aromatic poaching broth (“en nage”) used for shellfish and fish, gently flavored with wine, herbs and citrus.
Noisette
Versatile French term meaning a hazelnut or a small round cut of meat (noisette de veau); also used to indicate hazelnut-flavoured preparations.
If you think there is a missing term, let us know using the contact form.