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“French cooking is, at its core, about making beautiful, refined food out of simple ingredients,” said Maryann Tebben, author of “Savoir-Faire: A History of Food in France.”

“There is some mystery and magic to French cuisine that still draws people in. Even the basics – a perfectbaguette, flaky pastry,potatoessimmered in cream – are astonishingly good even if we can’t quite figure out what makes them so delicious.”

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Is there possibly a more French way to prepare beef than to marinate it in red wine? Named boeuf Bourguignon after the famed red wine from the Burgundy region of France, this dish combines a nice, fatty cut of beef with a dry pinot noir and plenty of fresh vegetables to create a hearty and indulgent stew.

It has been the focus of many discussions over which cuts of beef and types of wine create the best flavor profiles. But the most important ingredient for success is patience – like any good stew, boeuf Bourguignon is best when left overnight before serving.

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Legend has itthat sisters Stéphanie and Caroline Tatin were working in a restaurant in theLoire Valleyof France in the late 19th century when Stéphanie was overwhelmed in the kitchen by the influx of customers during hunting season.

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“Northern France is very known for its apples,” said David Lebovitz, author of “The Sweet Life in Paris.” “They have spectacularly good cooking apples.”

Onion soup is not a new invention or even a dish that can be directly tied to France. Some of the earliest iterations of it can be traced back to ancient Rome. But the most famous version? The version you think of when you think “onion soup”? The version you order to start off your meal made with beef stock, onions, toasted bread and ooey-gooey Gruyère cheese?

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Escargots are perhaps one of the most famous – or infamous, depending on who you ask – French dishes around. The delicacy, which can be traced all the way back to theRoman Empire,might not be for everyone, but it’s definitely worth a try for the adventurous eater.

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Every bite of a crème brûlée is an exercise in opposites. The sweet vanilla custard flavor contrasted with the almost bitter flavor of the bruléed topping; the crunch of the caramelized sugar against the smooth, creamy texture of the custard underneath; the gentle water bath used to bake the custard compared with the dramatic blowtorch flame used to melt the sugar – in this dish opposites definitely attract.

It’s hard to pinpoint when and even where the first crème brûlée might have been made. There were similar recipes floating around France, Spain and England dating back as early as thefifth century. But one thing for sure is that humans throughout history have always loved a good, creamy dessert. And who are we to disagree with 1,500 years of good reviews?

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“The purpose of the Grande Confrérie is to honor, disseminate and defend the reputation ofCassoulet de Castelnaudary, ensuring respect for traditions and quality,” a statement on the brotherhood’s website explains.

Creamy eggs, smoky bacon, flaky pastry crust – the quiche Lorraine is the quintessential French brunch item. But what has become a staple item at any decent French bistro or boulangerie had a rather tumultuous start.

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Confit certainly isn’t the easiest process, but it’s hard to conceive of a more delicious way toprepare duck. First, the raw meat is cured with salt and aromatics such as thyme or garlic, then it’s poached at a low temperature for several hours until the fat is fully rendered. The meat can then be stored with the fat in an airtight container for weeks or even months until you’re ready to fry it up and eat it.

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Featuring a colorful collection of eggplant, zucchini, peppers, onion and tomatoes, ratatouille can be prepared by either baking all the vegetables like a casserole or sautéing them with olive oil, garlic, salt and pepper. The resulting stew can be served hot or cold.

It pairs great with a crusty baguette topped with an egg, Parmesan, or both, according to theJames Beard Foundation.

Beautiful, sweet and small enough to eat more than is probably advisable, profiteroles come in any assortment of flavors. Filled with vanilla custard, cream or even ice cream, these little cream puffs can be topped with chocolate sauce, fruit or just served plain.

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Because of their simplicity, profiteroles are a common dessert taught young in French homes, David Lebovitz explained. “French cooking is very technique oriented andpâte à chouxis a very easy technique to master.”

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For the most classic preparation, the Dover sole is the fish of choice because of its firm flesh and fresh flavor. The sole is breaded with flour and sautéed in butter until delicately crisp and golden, then topped with parsley and sizzling brown butter, orbeurre noisette,which has a rich, nutty flavor.

“The flesh is transparent. It’s absolutely delicate. It’s one of the finest things in life,” said chef Danièle Mazet-Delpeuch, former personal chef to French President François Mitterrand, in “Julia,” the【 - Free Market Sentiment Analysis 】 Filmdocumentary about Julia Child. “Perfect fish in butter. It’s perfect!”

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Paired with a nice red wine to cut through the heavy flavors, this dish becomes the ultimate casual dinner entrée.

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You can thank this technique for creating the base of dishes such as gumbo, some curries and creamy mac and cheese.

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Considered a national dish of France, pot-au-feu has no definitive recipe, and many regions of France have their own versions.

It’s generally made with meat, root vegetables, herbs, spices and bone marrow, which are prepared together but served in separate courses: the marrow starter, followed by the broth and then finally the meat and vegetables.

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