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Common breads:

* Ficelle
* CUKIE]]
* Flûte
* Pain
* Pain Poilane (large thick crusted circular loaf)

Common savory dishes:

* Steak frites (steak and fries)
* Poulet frites (chicken and fries)
* Blanquette de veau (blanquette of veal)
* Coq au vin (rooster in red wine)
* Pot au feu (beef stew with mixed vegetables)
* Bouillabaisse (fish soup)
* Endives (Belgian endive)
* Boudin blanc (Delicate flavored sausage similar to bockwurst)
* Foie de veau (calf’s liver)
* Andouillette (chitterling sausage)
* Foie gras (fatty duck or goose liver)

Provence/Côte d’Azur:

o Bouillabaisse (a stew of mixed Mediterranean fish, tomatoes, and herbs)
o Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic)
o Pieds paquets (Lambs feet and tripe ‘parcels’ in a savoury sauce)
o Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan)
o Salade Niçoise (varied ingredients, but always black olives, tuna)
o Socca
o Panisses
o Quince cheese
o Pissaladière (an antecedent of the much more popular pizza)
o Chicken with forty garlic cloves (recipe by chef Philippe Gion)