13 French Delicacies You’re Totally Messing Up Without Knowing

French cuisine is renowned throughout the world, and for good reason. There’s something about French food that has the ability to transport you to a picture-perfect café on the Seine, even if you’re in your kitchen with a baguette and some brie. It’s all well and good to appreciate these delicacies, but are you really eating them correctly? Without even realizing it, you’re probably taking a detour from tradition and missing out on how these dishes are meant to shine.

French cuisine is not just about taste, it’s also about the art and culture behind each dish. So let’s take a look at some of these iconic French treats and learn how to appreciate them.

Quiche Lorraine

Classic quiche Lorraine, with eggs, cream, and bacon is a rich mix. Unlike every other quiche, this one must include lardons (small cubes of bacon), and Gruyère cheese

Bouillabaisse

An ode to the sea, the Provençal fish stew is made with many different fish and shellfish. Served with a side of rouille, it’s also served with a saffron-infused broth. Rouille is the secret element in an authentic bouillabaisse, and should not be skipped.

Cheese Plates

Cheese is sometimes eaten after the main course, but before dessert, in France. French chefs raise an eyebrow because Americans tend to serve cheese as an appetizer. Savor cheeses, like a local, with bread or crackers and maybe a glass of wine to celebrate the end of the meal.

Foie Gras

Foie gras is often confused with pâté, but they are different. Foie gras should be eaten with a slice of baguette or a dollop of fruit compote. Slathering it on a sandwich is sacrilege, forget about that.

Ratatouille

This is one of Provence’s famous vegetable dishes, often misunderstood as a thick soup or stew when really it’s a vegetable medley, cooked to delicious perfection. Each vegetable keeps its integrity, so don’t overcook to a mushy mess.

Wine

French meals are made with wine in mind; however, the wine is to enhance, not dominate. If you’re being guided, a sommelier might point you to the perfect pairing, but reds generally pair well with red meats and whites with fish or lighter dishes.

Crepes

Crepes are not just slightly thinner pancakes, they are delicacy whether made sweet or savory. Don’t feel compelled to drown them in syrup—fill them with Nutella, fresh fruits, or a simple sugar sprinkle for authenticity.

Soufflés

Making a soufflé, whether sweet or savory, is a culinary time bomb. You have to eat it immediately. To let it collapse on your plate is to waste a symphony’s crescendo.

French Onion Soup

Don’t be distracted by the gooey cheese, the flavorful broth and caramelized onions of the soup are the backbone of this dish. And no, it’s not okay to spoon out just the cheese.

Macarons

These almond-flour-based, delicate sandwich cookies are a tasty treat that shouldn’t be scarfed down but rather savored and enjoyed. The shells should not be pulled apart but eaten as a sandwich to truly enjoy the unique flavors and texture.

Croissants

French breakfast culture is, of course, best known for croissants, the crowning jewel of breakfast, but it’s got to be done right. First, these aren’t meant to be stuffed like a sub sandwich, no turkey and mayo here! The French know how to keep it simple, and often just enjoy them plain, or with a little jam.

Escargots

Eating snails shouldn’t be a butter-soaked showdown of tug of war. Escargots should be savored, so use the little fork they give you and take your time.

Baguettes

A baguette is not a sidekick, but the main part of the French meal experience. You can tear chunks off with your hands instead of slicing them because it’s not only acceptable, it’s expected. Don’t hollow out the bread to stuff it with butter or spread – the French would probably faint.

Disclaimer: This list is solely the author’s opinion based on research and publicly available information.

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