This list includes 35 French foods that start with T, from “Tablier de sapeur” to “Tête pressée”. It covers regional specialties, cheeses, breads, classic dishes, desserts and sauces across France. Use it for menu ideas, travel tasting, culinary study, or home cooking inspiration.
French foods that start with T are dishes, breads, cheeses, desserts and sauces whose names begin with T. For example, “Tablier de sapeur” is a Lyonnais specialty of battered and fried tripe.
Below you’ll find the table with Name, Region of origin, and Main ingredients.
Name: The dish or food name as commonly used, so you can quickly spot items you want to research or try.
Region of origin: The town or region tied to the item, helping you understand its geographic roots and regional culinary context.
Main ingredients: Key components (three to five) that define the flavor and preparation, useful when shopping or planning a recipe.
French foods that start with T
| Name | Category | Region of origin | Main ingredients |
|---|---|---|---|
| Tarte Tatin | dessert | Loire Valley | apples, sugar, butter, pastry |
| Tarte Tropézienne | pastry | Saint-Tropez | brioche, pastry cream, sugar, orange blossom |
| Tarte flambée | dish | Alsace | thin dough, fromage blanc, onions, lardons |
| Tomme de Savoie | cheese | Savoie | cow’s milk, rennet, salt, cultures |
| Tomme de Cantal | cheese | Auvergne | cow’s milk, rennet, salt, cultures |
| Tomme de chèvre | cheese | nationwide | goat’s milk, rennet, salt, cultures |
| Tourte | dish | nationwide | pastry dough, meat or fruit, eggs, butter |
| Tourteau Fromager | cheese | Loire Valley | goat’s milk, salt, rennet, yeast |
| Tarte au citron | dessert | nationwide | lemons, eggs, sugar, butter, pastry |
| Tarte aux pommes | dessert | nationwide | apples, butter, sugar, pastry |
| Tarte au sucre | dessert | Nord | sugar, flour, butter, cream, yeast |
| Tarte aux pralines | dessert | Lyon | pralines, almonds, butter, pastry |
| Tarte au maroilles | dish | Nord-Pas-de-Calais | Maroilles cheese, pastry, cream, eggs |
| Tapenade | sauce | Provence | olives, capers, anchovies, olive oil |
| Tête de veau | dish | nationwide | calf’s head, vegetables, herbs, stock |
| Tête pressée | charcuterie | nationwide | pork head, offal, spices, gelatin |
| Tournedos Rossini | dish | Paris | beef tournedos, foie gras, truffle, Madeira |
| Truffade | dish | Auvergne | potatoes, Tome fraîche, lardons, garlic |
| Tripoux | dish | Auvergne | lamb tripe, pork, herbs, white wine |
| Tripes à la mode de Caen | dish | Normandy | beef tripe, cider, carrots, onions |
| Tielle sétoise | dish | Sète (Occitanie) | octopus, tomato, onions, pastry |
| Tarte aux framboises | dessert | nationwide | raspberries, pastry cream, pastry, sugar |
| Tourin | dish | Southwest France | garlic, onions, flour, stock |
| Tarte à la rhubarbe | dessert | nationwide | rhubarb, sugar, pastry, eggs |
| Tarte aux myrtilles | dessert | Pyrenees/Auvergne | blueberries (myrtilles), sugar, pastry, butter |
| Tuiles | pastry | nationwide | almonds, sugar, egg whites, butter |
| Tomme de Laguiole | cheese | Aveyron | cow’s milk, rennet, salt, cultures |
| Tomme des Pyrénées | cheese | Pyrénées | cow’s milk, rennet, salt, cultures |
| Teurgoule | dessert | Normandy | rice, milk, sugar, cinnamon, butter |
| Tarte à l’oignon | dish | nationwide | onions, pastry, eggs, cream |
| Terrine | charcuterie | nationwide | pork, liver, fat, herbs |
| Tarte aux fraises | dessert | nationwide | strawberries, pastry cream, pastry, sugar |
| Tomme de brebis | cheese | Pyrenees | sheep’s milk, rennet, salt, cultures |
| Tarte à la tomate | dish | Provence | tomatoes, pastry, olive oil, herbs |
| Tablier de sapeur | dish | Lyon | beef tripe, breadcrumbs, eggs, lemon |
Descriptions
Tarte Tatin
Upside-down caramelized apple tart from the Loire Valley. Apples are caramelized in butter and sugar, covered with pastry and flipped to reveal a glossy, deep-flavored topping.
Tarte Tropézienne
A rich brioche filled with thick vanilla pastry cream, invented in Saint-Tropez. Sweet and creamy, it’s a seaside specialty often enjoyed as a celebratory cake.
Tarte flambée
Alsatian flatbread topped with fromage blanc or crème fraîche, onions and lardons then baked until crisp. A savory, shareable starter with smoky flavors.
Tomme de Savoie
Semi-soft mountain cheese with a mild, nutty taste and rustic rind, traditional to the Savoie Alps. Great on cheese boards or melted into dishes.
Tomme de Cantal
Firm, rustic cheese from Cantal with grassy, slightly tangy flavors. A classic Auvergne cheese used for cooking and tasting.
Tomme de chèvre
A small tomme-style goat cheese with creamy, tangy notes. Varieties appear across France, ranging from fresh and milky to aged and firm.
Tourte
Enclosed pie found all over France. Tourtes can be savory (meat, vegetables) or sweet (fruit), baked in a round pastry shell and often served family-style.
Tourteau Fromager
Dense, creamy goat cheese with a distinctive black ash rind from the Loire Valley. Slightly salty and tangy, it’s commonly spread on bread.
Tarte au citron
Classic lemon tart with a bright, silky curd in a crisp pastry shell. A patisserie staple with a perfect balance of sweet and tart.
Tarte aux pommes
Elegant French apple tart with thinly sliced apples arranged atop pastry and baked until tender and glossy. Simple, refined, and widely enjoyed.
Tarte au sucre
Northern French sugar tart featuring a sweet, buttery filling over a yeasted pastry base. A comforting regional favorite at gatherings.
Tarte aux pralines
Lyon specialty made with crushed pink pralines folded into a sweet filling on pastry. Bright, nutty and strikingly pink.
Tarte au maroilles
Savory tart topped with pungent Maroilles cheese from northern France. Served warm, it offers bold, tangy flavors typical of the region.
Tapenade
Provencal spread of olives, capers and anchovies blended into a briny paste. Served on bread or as a condiment, it’s intensely savory and aromatic.
Tête de veau
Boiled calf’s head traditionally served with vinaigrette or ravigote. A rustic French classic often found on traditional menus.
Tête pressée
Also called “fromage de tête,” this pressed head cheese uses cooked pork head pieces set in jelly. Sliced and served as charcuterie.
Tournedos Rossini
Luxurious steak topped with seared foie gras and truffle, finished with a rich Madeira or demi-glace. A signature of classic French haute cuisine.
Truffade
Hearty Auvergne dish of sautéed potatoes mixed with Tome fraîche and lardons until the cheese melts into a golden, comforting dish.
Tripoux
Bundles of sheep or lamb tripe stuffed with pork and herbs, slow-cooked until tender. A bold, traditional Auvergne specialty.
Tripes à la mode de Caen
Normandy’s famed tripe stew simmered with cider, Calvados, vegetables and herbs. Slow-cooked and richly flavored.
Tielle sétoise
Spicy octopus and tomato pie from Sète on the Languedoc coast. A portable, savory seafood specialty with Mediterranean spices.
Tarte aux framboises
Fresh raspberry tart with pastry cream in a crisp shell topped with ripe berries. Light, fruity and a patisserie favorite.
Tourin
Rustic southern garlic or onion soup thickened with an egg-and-flour liaison. Strong in flavor and traditionally served with crusty bread.
Tarte à la rhubarbe
Seasonal rhubarb tart showcasing stewed rhubarb in a crisp pastry shell. Tart and sweet, it celebrates spring produce.
Tarte aux myrtilles
Mountain blueberry tart made with wild myrtilles for intense berry flavor. Popular in Alpine and Pyrenean patisseries.
Tuiles
Thin, crisp almond biscuits shaped like tiles and served with desserts or ice cream. Light, delicate and slightly caramelized.
Tomme de Laguiole
Firm tomme from Laguiole with nutty, floral notes typical of Aveyron cheesemaking. Great on a rural cheese board or melted.
Tomme des Pyrénées
Traditional Pyrenean tomme with earthy, grassy flavors. Produced in mountain dairies and enjoyed both young and aged.
Teurgoule
Slow-baked Normandy rice pudding flavored with cinnamon. Creamy and lightly caramelized on top, it’s a comforting regional dessert.
Tarte à l’oignon
Savory onion tart, sometimes called tarte à l’oignon, baked until sweet and golden. Served warm as a starter or light meal.
Terrine
Coarse pâté cooked and set in a loaf or terrine dish. Can be rustic country terrine or refined versions with layered ingredients.
Tarte aux fraises
Strawberry tart with pastry cream and fresh berries on a crisp shell. Bright, seasonal and ubiquitous in French patisseries.
Tomme de brebis
Sheep’s milk tomme from the Pyrenees with tangy, rich flavors. Often enjoyed aged with rustic bread and regional wine.
Tarte à la tomate
Provençal tomato tart featuring ripe tomatoes on a flaky crust with herbs and olive oil. A light, summery savory tart.
Tablier de sapeur
Lyonnaise specialty of breaded and fried beef tripe, often served with lemon and parsley. Crispy exterior with tender, flavorful interior.