Five iconic French dishes from different regions

Internationally known for its gourmet cuisine, France has some traditional, mainly peasant, dishes representing the country’s geographic, cultural, and historical diversity.

Here is a small sample of some of the more interesting ones. I’ve included one from the island of La Réunion as a reminder that France is more than its European heartland. 

Its DOM-TOMs or DROM-COMS – overseas territories which are integral parts of the French Republic – and add richness and diversity from beyond the Hexagon.

1. Cassoulet – Occitanie. An emblematic stew from the southwest, made with white beans, duck confit, sausage and pork. This medieval peasant dish originated in the Lauragais region and two places – Castelnaudary and Toulouse – compete to be its true home. It is high in calories and rich in fats, proteins and carbohydrates. 

There's even a ‘Brotherhood of the Cassoulet’ (La Grande Confrérie du Cassoulet) that protects its authenticity. The name cassoulet comes from the cassole, a traditional earthenware dish. 

2. Choucroute garnie – Grand Est (Alsace). Sauerkraut (fermented cabbage) is Germanic in origin and one of the oldest fermented foods in Europe. The idea of preserving food in this fashion probably came from China via Genghis Khan's Mongol armies. 

Sauerkraut takes 2-4 hours to cook and is rich in proteins and animal fats and the acidity of the cabbage is useful for digestion. It is often served hot with sausages, knuckle of ham, bacon and potatoes.

3. Bouillabaisse – Provence-Alpes-Côte d’Azur. This Mediterranean fish soup served with croutons and rouille (a sauce made from egg yolk and olive oil with breadcrumbs, garlic, saffron and cayenne pepper) is a fishermen's dish from Marseille. 

Although it has been refined over time, in its origin it was made with fish that couldn't be sold because they were ugly, bony or small. Its name comes from ‘bouillir et abaisser’, referring to the cooking method. It means ‘boil, then lower the heat’. It is a relatively balanced dish, not very fatty if light in rouille, and rich in omega-3.

4. Galette – Bretagne. Brittany is known for its sweet crepes but another kind of pancake is used as a savoury dish. Buckwheat (blé noir) isn’t actually wheat at all; it’s a seed related to rhubarb, brought from Asia during the Crusades. 

It grows well in Brittany’s poor, acidic soils and has become a rural staple and a symbol of self-sufficiency. Galettes are traditionally filled with egg, ham and cheese. 

They are rich in protein and fibre and can be surprisingly easy to digest. You can buy ready made galettes in almost any supermarket to heat up and garnish at home.

5. Cari poule – La Réunion (Outre-mer). Cari is a generic term for a variety of spicy preparations. This piquant chicken dish which forms the heart of Réunionese cuisine is a blend of Indian, Creole and French influences. 

The chicken is accompanied with rice and grains and sometimes lentils, and it represents a balance of proteins, starches, spices. It is served in Réunionese restaurants in mainland France.