

- Pommes duchesse: A seasoned purée of mashed potato and egg which is forced from a piping bag or hand-moulded into various shapes and baked until golden
- Coq au Vin: Simply chicken (it used to be a rooster) that is marinated and cooked in wine
- Ratatouille: Sautéed vegetables, including eggplant, zucchini, tomatoes, bell peppers and onions
- Salade Niçoise: Typically made with tuna, tomatoes, bell peppers, and anchovies along with a very generous splashing of olive oil, this salad is so substantial that it can even be enjoyed as a main dish
- Bouillabaisse: A richly flavoured seafood soupy stew made with olive oil and many different kinds of freshly caught fish
- Pot au Feu: Slow boiled beef and vegetables
- Cassoulet: A very hearty slow cooked dish of white beans and various meats, maybe duck confit or sausage
- Mousse au chocolat: Chocolate mousse bien sur
- Tarte Tatin: An upside down apple tart, supposedly first made by the legendary Tatin sisters
- Créme brûlée: A cream dessert topped with hard caramelised sugar
- Mille feuilles: Several layers of puff pastry, typically filled with pastry cream
- Éclairs and profiteroles: Popular treats made from choux pastry, a special sort of dough made with lots of eggs, flour, water and butter