7 Popular French - American Foods
America is a wonderful place where cultures from all over the world come together to create a true melting pot of different ethnicities and cuisines. France has had one of the largest and most influential impacts on American fine dining. French-American cuisine comes from the heart and to quote the most famous French-American Chef, Julia Child, “What is continually pleasing about the French way of cooking is that you do something with the food. You don’t just boil it, butter it, and dish it out”.
This is our list of seven popular French-American foods we commonly see and eat in fine dining establishments:
- Foie Gras
A traditional liver dish known as a delicacy in France, Foie Gras is usually duck or goose liver, rich and flavorful in taste as well as in heritage.
- Fondue
Let’s be honest; dipping delicious small bites into warm and flavorful sauces makes our eyes roll to the back of our heads.
- Escargot
While this may be for adventurous consumers, escargot has been a French delicacy for generations. The dish is made of cooked land dwelling snails, usually prepared with garlic, butter, and wine.
- Mini Pastries
There is something so fun and different about miniature foods. In America it has become very chic to eat mini sized foods, from elegant dining to street food. While the French serve these mini delights for dessert, they are perfect to satisfy a sweet tooth without being filling. The worst part: you can never eat just one.
- Cheese Course
In France, natives take great pride in their fantastic cheese making. On average, the French consume up to fifty-three pounds of cheese per person, per year! A cheese course in France is the equivalent to our dessert course in America and is served at the end of a meal when the main course has finished.
- “Eating Local”
Yes, we know this isn’t a specific food, but this list could not exist if eating local produce wasn’t mentioned. Locally sourced produce is undoubtedly better for one’s health and benefits small communities.
- Gratins
If you are familiar with the casserole then you may be familiar with the French version: delicious Gratin. Traditionally, it is made in a shallow baking dish with fresh vegetables topped with cheese and breadcrumbs. The top of the gratin gets bubbly and golden and the vegetables cook to tender perfection. Potatoes are the most commonly used vegetable, however eggplant, tomato, cauliflower, and mushrooms also make delicious gratins.
