Linked from

The 48 pages that link to French cuisine, each with the reason it gives.

• MayonnaiseNarrower topic: Mayonnaise became established in French cooking and helped anchor a family of cold sauces.

• Nouvelle cuisineNarrower topic: Nouvelle cuisine emerged as a modern movement within this broader tradition.

• Auguste EscoffierNarrower topic: Escoffier codified and modernized a prominent international form of French cooking.

• Marie-Antoine CarêmeNarrower topic: Carême's cooking drew on French traditions and helped shape their elite form.

• French friesNarrower topic: French culinary history provides the competing origin story and the source of the English name.

• MirepoixNarrower topic: Mirepoix is a defining aromatic preparation in French cooking.

• Puff pastryNarrower topic: Puff pastry became a defining technique of French pâtisserie and savory cooking.

• Julia ChildNarrower topic: Child’s public work introduced many Americans to French dishes, ingredients, and methods.

• CrêpeNarrower topic: Crêpes are a familiar dish within France’s regional and national cooking.

• French haute cuisineNarrower topic: Haute cuisine is the formal, highly refined strand within this broader national tradition.

• RouxNarrower topic: Roux became a foundation of French sauce-making.

• Crème fraîcheNarrower topic: Crème fraîche is a defining ingredient in many French savory and sweet dishes.

• EscargotNarrower topic: Escargot is a well-known dish within French culinary traditions.

• RatatouilleNarrower topic: Ratatouille is often presented internationally as an emblem of French cooking.

• Thomas KellerNarrower topic: French techniques and traditions are a major foundation of Keller’s cooking.

• ChervilNarrower topic: Chervil is especially associated with French cooking.

• Filet mignonNarrower topic: The French name and classic preparations shaped filet mignon’s place in restaurant cooking.

• Steak tartareNarrower topic: Steak tartare became established as a named dish in French culinary culture.

• Eugénie BrazierNarrower topic: Brazier’s regional cooking gained distinction within the wider national culinary tradition.

• French onion soupNarrower topic: The soup became a recognizable dish within French culinary tradition.

• Jacques PépinNarrower topic: It is the tradition Pépin mastered and adapted for American home cooks.

• Joël RobuchonNarrower topic: His work carried French culinary techniques and standards into restaurants around the world.

• OmeletteNarrower topic: French cooking helped establish the omelette’s name and classic technique.

• Alexis SoyerNarrower topic: Soyer trained in French kitchens before establishing himself in Britain.

• CroquetteNarrower topic: Croquettes are commonly traced to French cooking and its classical sauce techniques.

• FricasseeNarrower topic: Fricassee is a classic French preparation that became known beyond France.

• Hors d'oeuvreNarrower topic: The phrase and much of the formal service vocabulary come from French cuisine.