This list includes 22 French foods that start with O, from “Oeuf mollet” to “Œufs à la neige”. They range from rustic regional specialties to classic bistro dishes, useful for menus, travel and cooking.

French foods that start with O are a mix of dishes, breads, cheeses and desserts rooted in regional traditions. For example, the cheese Ossau‑Iraty highlights how regional names anchor French culinary identity.

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

Name: The dish or product title as commonly used in France, so you can identify items quickly.

Region of origin: Shows the town or region tied to the item, helping you connect flavors with places.

Main ingredients: Lists three to five key components so you grasp the flavor profile and cooking basics.

French foods that start with O

Name Type Region Main ingredients Description
Opéra pastry Paris almond sponge, coffee buttercream, chocolate ganache Layered Parisian cake of almond sponge, coffee buttercream and chocolate ganache; a refined, classic pâtisserie first popularized in Paris.
Ossau-Iraty cheese Béarn sheep’s milk, rennet, salt Firm, nutty Basque‑Béarn sheep’s‑milk cheese with AOP protection, traditionally made in the Pyrenees.
Œufs en meurette dish Burgundy eggs, red wine, bacon lardons, pearl onions Poached eggs served in a rich red‑wine, bacon and onion sauce from Burgundy; a regionally iconic starter.
Œufs mayonnaise dish France eggs, mayonnaise, mustard, parsley Simple bistro classic of halved hard‑boiled eggs dressed in creamy mayonnaise, often served as an appetizer across France.
Œufs à la neige dessert France egg whites, milk, sugar, crème anglaise “Floating islands”: poached meringue clouds on vanilla custard, a light traditional French dessert.
Œufs mimosa dish France eggs, mayonnaise, mustard, breadcrumbs Cold appetizer of chopped yolks mixed with mayonnaise, piped back into egg whites; a French party staple.
Œufs en cocotte dish France eggs, cream, butter, herbs Eggs baked in individual ramekins with cream and seasonings; quick, elegant and commonly served in bistros.
Omelette dish France eggs, butter, salt, herbs The classic French omelette—soft, tender and folded—often seasoned simply with butter and fresh herbs.
Omelette norvégienne dessert France meringue, ice cream, sponge cake, spirit French name for Baked Alaska: ice cream on sponge, covered with meringue and briefly browned.
Orangette confection Paris candied orange peel, dark chocolate, sugar Thin strips of candied orange dipped in chocolate; a popular Parisian chocolate‑shop confection.
Orangeat confection France candied orange peel, sugar, syrup Candied orange peel used in French patisserie and traditional cakes, commonly sold as orangeat.
Oie confite dish Gers goose, salt, goose fat Confit goose: meat preserved and cooked slowly in its fat, a rich Gascon specialty often crisped before serving.
Oseille sauce France sorrel, butter, cream, lemon Tart sorrel sauce made with butter and cream, frequently paired with fish like trout or sole.
Ormeau seafood Brittany ormeau (abalone), butter, garlic Coastal delicacy of the Breton coast—abalone often pan‑seared or grilled and served with butter and garlic.
Oignon farci dish Provence onions, minced meat, breadcrumbs, herbs Hollowed onions stuffed with a savory meat and breadcrumb mix, baked; a comforting Provençal home dish.
Oeuf mollet dish France egg, water, salt, vinegar Soft‑boiled egg with a just‑set white and runny yolk, commonly served on salads or toast.
Orgeat drink France almonds, sugar, orange flower water Sweet almond syrup (sirop d’orgeat) used in cold drinks and cocktails; a staple in French cafés and bars.
Oursinade sauce Provence sea urchin, olive oil, garlic, lemon Sea‑urchin spread or sauce from the Mediterranean coast, slathered on toast or stirred into pasta for a briny hit.
Oreillettes pastry Provence flour, eggs, sugar, butter, frying oil Thin, fried sweet pastries dusted with sugar—popular at Carnival and throughout southern France.
Ortolan game France ortolan bunting (bird) Historically prized small songbird eaten whole in haute cuisine; now protected and widely illegal to harvest, but part of French gastronomic history.
Oeuf à la coque dish France egg, water, salt Soft‑boiled egg served in the shell, often accompanied by toast “soldiers” for dipping.
Oeufs brouillés dish France eggs, butter, salt, cream Creamy French‑style scrambled eggs, gently cooked to a soft, custardy texture.

Descriptions

Opéra
Ossau-Iraty
Œufs en meurette
Œufs mayonnaise
Œufs à la neige
Œufs mimosa
Œufs en cocotte
Omelette
Omelette norvégienne
Orangette
Orangeat
Oie confite
Oseille
Ormeau
Oignon farci
Oeuf mollet
Orgeat
Oursinade
Oreillettes
Ortolan
Oeuf à la coque
Oeufs brouillés
If you think there is a missing term, let us know using the contact form.