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A French style fresh, white cream cheese made from whole or skimmed cow's milk and whipped into a smooth texture.

A French cheese that for years was a farmhouse cheese made in the Jura mountains, but now is made in local cheese factories.

Slices of French or Italian bread that are flavored with garlic butter and possibly herbs on both sides of the bread and then oven toasted to a crispy texture.

A traditional French mixture of native herbs that combines chopped chervil, chives, parsley, and tarragon.

A French dessert that consists of rich custard baked in a mold that has had the sides of the mold coated with caramel prior to baking.

The French term used in reference to any type of food that is partially cooked, encased in a pastry shell and then baked before serving.

A traditional French food dish consisting of a variety of vegetables, such as bell peppers, eggplant (aubergines), onions, tomatoes, and zucchini (courgettes), seasoned with garlic and herbs, and simmered in olive oil.

A French term for chestnuts that are preserved in a sweetened syrup resulting in a "candied" nut. Marron glacé is considered a delicacy that may be served as a dessert accompaniment, a snack, or as a topping that is chopped into pieces and spread over baked goods, fruits, ice cream, and puddings.

A traditional French pudding made with milk, cornstarch, sugar, and vanilla. Almond milk is often used in place of cornstarch to provide a distinctive taste to the pudding.

A French cheese made from cow's milk that is typically a deep orange-colored, considered to be the same as aged Edam cheese.

A well-known French dessert that consists of rolled sweet crêpes (thin pancake-like flat cakes) covered with an orange sauce that is ignited to become a flaming dessert.

A French filling for pastries that consists of an egg custard made with flour and flavorings. Also known as pastry cream, this filling is used for cakes, tarts, cream puffs, and éclairs.

A traditional French cheese puff that is commonly filled with many different savory ingredients. This airy pastry is typically a choux pastry dough, which is the same used to make cream puffs, eclairs and profiteroles, made with water, flour, butter, coarse salt, and eggs.

A traditional French delicacy (translated it means "fat or fatty liver") that consists of a fattened goose or duck liver that is marinated several times before being served either baked or baked and chilled.

The French term for combining two flavors that create a sweet and sour taste, such as aigre doux sauce.

A traditional French fish dish, most often made with sole, consisting of small pieces of meat that are fried in a batter of sweet or hot paprika and fresh seltzer or soda water.

A traditional French dessert, referred as bombe glacee or bombe, made with ice cream or sherbet and a mixture of custard and fruit.

1) A French term used to refer to a bread appetizer that has been buttered and covered with jam, honey, melted cheese, or other similar ingredients.

A French cheese made with cow's milk in which extra cream is added before the milk coagulates. The extra cream gives the cheese a rich, smooth texture.

A French cow's milk cheese with an off-white color, soft and creamy texture, and an off-white natural rind.