20 道不容錯過的法國經典料理
20 Classic French Dishes Everyone Needs to Try
法國料理的根源深不可測。早在 1600 年代中期，名廚弗朗索瓦·皮埃爾·拉瓦雷納（François Pierre La Varenne）撰寫了極具影響力的食譜書《法國廚師》（Le Cuisinier François），強調區域與時令食材，並突出了風味之間的相輔相成，為該國的烹飪帝國奠定了堅實基礎。
The roots of French cooking run deep. The foundations of the country’s culinary empire were laid as early as the mid-1600s when chef François Pierre La Varenne penned his hugely influential “Le Cuisinier François” recipe book, which emphasized regional and seasonal ingredients and highlighted complementary flavors.
「法國烹飪的核心，在於將簡單的食材轉化為美麗而精緻的佳餚，」《Savoir-Faire：法國食物歷史》一書的作者瑪麗安·特本（Maryann Tebben）說。「法式料理中至今仍有一些神秘與魔力吸引著人們。即使是最基礎的食物——一根完美的法式長棍麵包、酥脆的糕點、在鮮奶油中慢燉的馬鈴薯——都美味得令人震驚，即使我們無法完全說出是什麼讓它們如此美味。」
“French cooking is, at its core, about making beautiful, refined food out of simple ingredients,” said Maryann Tebben, author of “Savoir-Faire: A History of Food in France.” “There is some mystery and magic to French cuisine that still draws people in. Even the basics – a perfect baguette, flaky pastry, potatoes simmered in cream – are astonishingly good even if we can’t quite figure out what makes them so delicious.”
法式料理「持續激發著人們的靈感。它極具觀賞性，美味，平易近人，且充滿可能，」米其林星級名廚丹尼爾·布魯（Daniel Boulud）表示。
The cuisine of France “keeps inspiring people. It is entertaining. It is delicious. It is accessible. It is possible,” said Michelin-starred chef Daniel Boulud.
無論激發你靈感的是精緻的鄉村風味還是高端的宮廷御膳，不妨一起來看看這 20 道經典的法國料理：
Whether it’s country fare or haute cuisine that inspires, take a look at 20 classic French dishes:
1. 紅酒燉牛肉 Boeuf Bourguignon
布根地經典 / Beef Stew
有什麼能比用紅酒醃製牛肉更具法國風情？這道菜得名於法國布根地（Burgundy）地區著名的紅葡萄酒。它將肥美的牛肉切塊，與乾黑皮諾紅酒及大量新鮮蔬菜相結合，慢火煨燉出一鍋濃郁而豐盛的燉肉。享用這道菜最需要的是耐心——就像任何好燉菜一樣，紅酒燉牛肉在隔夜冷藏後重新加熱，風味更佳。
Is there possibly a more French way to prepare beef than to marinate it in red wine? Named boeuf Bourguignon after the famed red wine from the Burgundy region of France, this dish combines a nice, fatty cut of beef with a dry pinot noir and plenty of fresh vegetables to create a hearty and indulgent stew. Like any good stew, boeuf Bourguignon is best when left overnight before serving.
2. 馬賽魚湯 Bouillabaisse
馬賽港口 / Seafood Soup馬賽魚湯是普羅旺斯第一大港馬賽獻給法國美食界的瑰寶。這道菜曾經是貧苦漁夫用賣不掉的雜魚煮成的家常便飯，如今已一躍成為許多米其林星級餐廳的招牌。根據馬賽魚湯憲章，為了規範這道經典菜餚的食材與烹飪方式，湯中必須包含至少四到六種特定的海魚，且要在食客面前切開分裝。享用時不可缺少沾滿「蒜泥蛋黃醬」（Rouille）的黃金麵包丁。
With a long name and an even longer list of ingredients, bouillabaisse is Marseille’s gift to France’s culinary canon. The soup, once a poor man’s dish and now a mainstay on many a Michelin-starred menu, elevates the catch of the day. According to Marseille's bouillabaisse charter, the soup must include at least four of six specific fish selections cut up in front of the diners, and no self-respecting bouillabaisse is complete without croutons dipped in rouille, a peppery garlic sauce.
3. 反烤蘋果塔 Tarte Tatin
法式甜點 / Apple Tart反烤蘋果塔在法國種類繁多的甜點清單中極具傳奇色彩。這款經典甜點本質上是一道焦糖化、倒置的蘋果塔，酥脆的塔皮下覆蓋著飽滿多汁的焦糖蘋果。相傳在19世紀末，斯蒂芬妮與卡羅琳·塔丁（Tatin）姊妹在盧瓦爾河谷的一家餐廳工作，正值狩獵旺季，廚房忙得不可開交。斯蒂芬妮不小心將蘋果與糖煮得過焦，為了挽救，她直接在蘋果上蓋上塔皮放入烤箱，出爐後倒扣過來，竟大受歡迎，因而被命名為「塔丁姊妹的蘋果塔」。
This list of classic French dishes would be incomplete without the inclusion of something from the country’s extensive repertoire of patisserie. The buttery, simmering tarte Tatin, essentially an upside-down caramelized apple tart, is famous around the world. Legend has it that sisters Stéphanie and Caroline Tatin were working in a restaurant in the late 19th century when Stéphanie accidentally left the apples cooking too long and tried to salvage it by covering the apples in pastry and baking. It was so popular it was eventually named after the sisters.
4. 法式洋蔥湯 French onion soup
暖心湯品 / Onion Soup
洋蔥湯並非現代產物，最早甚至可追溯至古羅馬時期，但最廣為人知、鋪滿誘人焗烤乾酪（Gruyère）與烤麵包丁的版本，絕對是無庸置疑的法式風格。這道湯以香濃牛骨高湯和燉得軟爛香甜的焦糖洋蔥為底，在湯碗上方鋪上一層厚厚的起司，放入烤箱中焗烤至金黃酥脆（au gratin），將美味昇華至極致。
Onion soup is not a new invention, some of the earliest iterations of it can be traced back to ancient Rome. But the most famous version made with beef stock, caramelized onions, toasted bread and ooey-gooey Gruyère cheese? That’s all France. The element that really sets this soup apart from other onion-based options is the layer of cheese baked in a broiler to melt the cheese and produce what the French call au gratin.
5. 法式焗烤蝸牛 Escargot
法式珍饈 / Snails
法式焗烤蝸牛無疑是法國美食中最具代表性（或備受爭議）的料理。這道起源於羅馬帝國的珍饈，最經典的作法是用大蒜、歐芹與香濃奶油一同烤製。蝸牛上桌時通常裝在特殊的金屬或陶製多孔盤中，並附上特製夾子與叉子，以及剛出爐的長棍麵包，用來沾取剩餘的精華香草蒜香奶油。這些並非普通的庭院蝸牛，最受推崇的種類是受法律嚴格保護的布根地大蝸牛（Burgundy Snails）。
Escargots are perhaps one of the most famous – or infamous, depending on who you ask – French dishes around. The classic recipe involves snails with parsley and garlic butter. The snails are served warm either inside their shells or in a specific compartment dish, often with some bread to help soak up the rich, buttery flavor. The most popular snail species for escargots are the highly protected Burgundy snail.
6. 巧克力舒芙蕾 Chocolate soufflé
膨鬆甜點 / Soufflé
舒芙蕾的名稱源自法語「souffler」，意為「膨脹」或「吹氣」。品嚐這款甜點就像是咬了一口輕盈的雲朵。這道質地鬆軟的甜點自18世紀起便登上了法國人的餐桌，並在19世紀中葉由大廚瑪麗-安托萬·卡雷姆（Marie-Antoine Carême）將其完美定型。其獨特的蓬鬆質地來自於將蛋白打發至乾性發泡，再細心地拌入濃郁的巧克力糊中，出爐後必須立刻享用。
Aptly named after the French term souffler, meaning “to puff up,” the experience of eating a chocolate soufflé is a bit like biting into a cloud. The rich yet lightweight dessert has been gracing French tables since the 18th century, but was really perfected by esteemed chef Marie-Antoine Carême in the mid-1800s. The distinctive airy texture comes from separating the egg whites and whipping them into a stiff meringue before folding them back into the chocolate batter.
7. 法式薄餅 Crêpes
百搭點心 / Crêpes
法式薄餅是法國煎餅文化的最佳代表，具備驚人的百搭特性，無論早餐、午餐或晚餐都能完美勝任。在布列塔尼（Brittany）地區，傳統上會用蕎麥粉製作鹹味的薄餅（galettes），而甜味薄餅則多使用小麥白麵粉。除了傳統折成三角形或捲成條狀的簡單吃法，最奢華經典的莫過於「橙汁舒芙蕾薄餅」（Crêpes Suzette），加入焦糖、鮮橙汁，並在桌邊現場淋上橙酒點火燃燒，極具視覺張力。
Not every French dish can be served all day, but then again, the crêpe isn’t just any French dish. Crêpes have a uniquely versatile quality. They can be served for breakfast, lunch or dinner. They can be made with buckwheat flour, the tradition of the Brittany region’s savory galettes, or with white flour. Crêpes suzette are still a popular iteration, consisting of caramelized sugar, orange juice and, for a flash of drama, flambeed liqueur.
8. 尼斯沙拉 Salade Niçoise
蔚藍海岸 / Nicoise Salad尼斯沙拉是對法國蔚藍海岸（French Riviera）新鮮農產的崇高禮讚。在盤中鋪滿綠意盎然的生菜，並佐以純淨橄欖油或油醋汁，襯托出豐富配料的鮮美：紅透的番茄、黑橄欖、四季豆、酸豆，並佐以鯷魚或油漬鮪魚。而「Pan bagnat」則是這道沙拉的麵包版，將所有美味配料塞入厚實的法式鄉村酸麵包中，是當地非常受歡迎的野餐輕食。
Salade Niçoise is a celebration of the fresh, colorful produce available throughout the French Riviera, where the dish originated. Elegantly plated, the salad features a bed of lettuce and a simple olive oil dressing or vinaigrette that lets the real star of the dish truly shine – the raw vegetables, tomatoes, black olives, capers, green beans, all served cold with anchovies or tuna. The sandwich version, pan bagnat, is also worth a try.
9. 焦糖烤布蕾 Crème brûlée
經典甜點 / Crème Brûlée享用焦糖烤布蕾的每一口都是一場「感官的矛盾對決」。微苦的焦糖脆片與香甜濃郁的香草卡士達在舌尖交織；用湯匙敲碎金黃酥脆的焦糖表層，下方卻是如絲緞般滑順的冰涼布丁。這道甜點早在五世紀就於法、意、英等國流傳，而如今我們常用的火槍噴槍噴烤技巧，更是賦予它完美溫度的關鍵步驟。歷經1500年的考驗，這道精緻的甜品依然無可挑剔。
Every bite of a crème brûlée is an exercise in opposites. The sweet vanilla custard flavor contrasted with the almost bitter flavor of the bruléed topping; the crunch of the caramelized sugar against the smooth, creamy texture of the custard underneath. There were similar recipes floating around France, Spain and England dating back as early as the fifth century, and humans throughout history have always loved this creamy dessert.
10. 卡酥萊砂鍋燉肉 Cassoulet
南部溫胃 / White Bean Stew卡酥萊砂鍋燉肉大概是法國最扎實、最暖胃的代表性燉菜了。這是一道以白豆為核心的慢燉雜燴，起源於法國南部的卡斯泰爾諾達里（Castelnaudary），配料依地區而異：傳統卡斯泰爾諾達里版本包含白豆、油封鴨、豬肉與香腸；卡爾卡松（Carcassonne）則常加入羶香的羊肉；土魯斯（Toulouse）則會撒上麵包屑烤出脆皮。這道料理備受尊崇，當地甚至設有專門的「卡酥萊大兄弟會」來捍衛其傳統純正的工藝與品質。
Perhaps the heartiest of hearty French dishes is the cassoulet. A bean-centric ragout that originated in the southern town of Castelnaudary, the white beans are prepared with duck confit, pork and sausage. Carcassonne features mutton, while Toulouse adds a bread crumb topping. This dish is so beloved by the French, Castelnaudary has its own brotherhood to defend it – the Grande Confrérie du Cassoulet.
11. 洛林鹹派 Quiche Lorraine
早午餐標配 / Quiche濃郁的蛋液、鹹香的煙燻培根與酥脆的派皮，交織出最經典的法式早午餐標配——洛林鹹派。雖然如今它是所有法國小餐館和麵包店的常客，但它的身世卻有一段歷史波折。「Quiche」一詞源自德語的蛋糕（Kuchen），因為中世紀時洛林地區屬於德意志王國，後來才被法國併吞。疆界雖改，但這道結合雞蛋、鮮奶油與培根的鹹派美味卻流傳至今，風靡全球。
Creamy eggs, smoky bacon, flaky pastry crust – the quiche Lorraine is the quintessential French brunch item. The term quiche originates from the German word for cake – kuchen. This is because the first quiches were made in the Lotharingia kingdom, which was later annexed by France to become Lorraine. The borders changed, but the dish stuck around.
12. 油封鴨 Confit de canard
法式極致 / Duck Confit油封（Confit）在冰箱發明之前是保存肉類與蔬菜的古老智慧，如今卻蛻變為法國高檔料理的代名詞。油封鴨的製作程序相當繁複，首先將鴨腿用鹽、大蒜與百里香等香料醃製，接著浸入鴨油中以低溫慢火細細燉煮數小時，使骨肉輕易分離，最後上桌前將外皮煎至極致金黃酥脆。這道菜入口即化、鴨香濃郁，將鴨肉的美味發揮得淋漓盡致。
What was once a method of preserving meat before the existence of refrigerators has become one of the most famous French food preparation methods. First, the raw meat is cured with salt and aromatics such as thyme or garlic, then it’s poached in its own fat at a low temperature for several hours. This technique produces duck that's nutty in flavor and fall-off-the-bone tender with crispy skin.
13. 普羅旺斯燉菜 Ratatouille
蔬食至上 / Vegetable Stew在眾多以牛肉、家禽為主角的法國經典菜餚中，依然有一道為素食者所津津樂道的明星料理——普羅旺斯燉菜。這道菜源於法國南部的普羅旺斯地區，名稱來自法語「touille」（意為「翻攪」），將夏日盛盛產的茄子、櫛瓜、甜椒、洋蔥和番茄細心切丁，搭配大蒜、橄欖油和百里香慢火煨燉，口感軟爛入味，不論熱食或冷盤都極為美味，搭配長棍麵包更是一絕。
Among so many heavy hitters featuring beef and poultry in the French culinary tradition, there is still one famous entrée suitable for vegetarians: ratatouille. From the French word touille, meaning “to toss,” ratatouille originated in the Provence region. Featuring a colorful collection of eggplant, zucchini, peppers, onion and tomatoes, it can be served hot or cold and pairs great with a crusty baguette.
14. 巧克力泡芙 Profiteroles
經典烘焙 / Cream Puffs輕巧精緻、甜而不膩的巧克力泡芙，讓人忍不住一口接一口。這些小巧的泡芙膨脹得恰到好處，裡面填滿了滑順的香草卡士達、鮮奶油或冰淇淋，外層淋上溫熱的濃郁巧克力醬。使用的泡芙麵糊（pâte à choux）是法式烘焙的靈魂，也是閃電泡芙（éclairs）和貝涅餅（beignets）的基礎。由於步驟單純，這也是法國家庭中非常普及的親子烘焙入門甜點。
Beautiful, sweet and small enough to eat more than is probably advisable, profiteroles come in any assortment of flavors. Filled with vanilla custard, cream or even ice cream, these little cream puffs are topped with chocolate sauce. The airy, delicate pastry is pâte à choux, which is the dough used for éclairs and beignets. Because of their simplicity, profiteroles are a common dessert taught young in French homes.
15. 香煎龍利魚 Sole meunière
國王美味 / Sautéed Fish香煎龍利魚是一道名副其實的「國王美饌」——據說它是17世紀末法國國王路易十四的最愛。這道看似簡單的魚料理，其風味的精髓在於極其考究的火候與調味。將龍利魚拍上薄薄的麵粉，放入大量奶油中煎至金黃酥脆，最後淋上帶有堅果香氣的「焦香奶油」（beurre noisette）、歐芹與新鮮檸檬汁。連美國烹飪泰斗茱莉亞·柴爾德（Julia Child）在巴黎享用時，都為之傾心，形容其為「生命中最美妙的事物之一」。
This fish dish is fit for a king – literally. Sole meunière is said to have been a favorite of King Louis XIV during the late 1600s. The sole is breaded with flour and sautéed in butter until delicately crisp and golden, then topped with parsley and sizzling brown butter, or beurre noisette, which has a rich, nutty flavor. “It’s absolutely delicate. It’s one of the finest things in life,” said chef Danièle Mazet-Delpeuch.
16. 法式肉醬凍 Terrine
精緻冷盤 / Terrine
法式肉醬凍是廚師們展現創意的最佳畫布。它得名於用來塑形的陶罐，呈現精緻的長方形長條狀。這道冷盤的食材組合近乎無限，可以選用樸實的豬肉與豆類，也能使用奢華的野味與松露，甚至是純海鮮或蔬菜。將絞碎的碎肉（forcemeat）與各式配料在陶罐中層層鋪疊，放入水浴烤箱中慢烤而成，切片後搭配脆皮麵包與酸黃瓜（cornichons）一同享用，是法式前菜的極品。
A terrine is the great dish for the most creative of chefs. Named after the earthenware pot used to mold its distinctive loaf-like shape, the flavor combinations are almost limitless: rustic pork and beans, or lavish game and truffles. Made by layering forcemeat in a terrine mold to cook slowly in a water bath, it makes a great hors d’oeuvre with crusty bread and cornichons.
17. 牛排薯條 Steak frites
酒館靈魂 / Steak & Fries
還有比牛排配薯條更經典的靈魂組合嗎？自從在法國和比利時誕生以來，牛排薯條便一直是歐洲小酒館和餐廳無可取代的靈魂支柱。現烤的多汁牛排搭配金黃酥脆、熱氣騰騰的現炸薯條，通常還會附上一小碗用澄清奶油、香草與蛋黃調製而成的「貝斯內斯醬」（Béarnaise），再點上一杯飽滿的紅酒，就是最完美的法式小酒館之夜。
Try to name a more classic combination than steak and potatoes. Since its origins in France and Belgium, steak frites has been a centerpiece of brasserie and bistro menus throughout Europe. The elements are simple and universally loved: a sizzling cut of beefsteak with a side of piping-hot, crispy fries, often served with a side of creamy Béarnaise made from clarified butter, herbs and egg yolks.
18. 火腿奶油三明治 Jambon-beurre
巴黎之吻 / Ham Sandwich火腿奶油三明治將「大道至簡」發揮到了極致：長棍麵包（Jambon-beurre）、熟火腿（Jambon）、頂級奶油（Beurre），再無其他。正因配料極簡，食材的優劣便決定了一切——長棍麵包必須剛出爐且外脆內軟；火腿必須是來自巴黎當地的手作無添加熟火腿（Jambon de Paris）；而奶油則一定要是產自諾曼地、帶著細緻鹽粒的優質奶油。在法國甚至有一個專門的「火腿奶油三明治指數」來衡量它與漢堡的銷量之爭。
The jambon-beurre is exactly what it claims to be: jambon (ham) layered on a coating of beurre (butter) between two slices of freshly baked baguette, nothing more and nothing less. This simplicity forces its maker to use only the best ingredients: crunchy yet chewy baguette, premium jambon de Paris sliced thin, and lightly salted butter spread generously from Normandy. An annual index measures its sales compared to hamburgers.
19. 白醬燉小牛肉 Blanquette de veau
冬日溫暖 / Veal Stew
白醬燉小牛肉是全法國家庭主婦的拿手好菜。這是一道溫和細緻的燉小牛肉，在烹調過程中不將肉和奶油煎至焦黃，而是保持純白，從而保留了食材最溫柔、最原始的甘甜。其濃郁滑順的白醬，是利用了法國對世界烹飪史最偉大的貢獻之一——「麵糊」（Roux，用等量奶油與麵粉炒製而成的增稠劑）作為基底調製，味道溫潤，是一道極佳的冬日暖胃料理。
A favorite of home cooks across France, blanquette de veau is a veal stew prepared en blanquette, meaning neither the meat or the butter is browned during cooking. This produces tender meat and mellow flavors with a creamy sauce. The white sauce is made using one of France’s biggest contributions to cooking techniques worldwide – combining melted butter with flour to create a roux.
20. 法國火上鍋 Pot-au-feu
法國國菜 / Beef & Veg Stew
法國火上鍋（意為「火上的鍋子」）是一道溫暖、樸實且滋味深厚的慢燉大鍋菜，被公認為法國的「國菜」。這道料理沒有絕對的配方，但通常包含大塊帶骨牛肉、牛骨髓、胡蘿蔔、蕪菁、大蔥等根莖類蔬菜與香草香料。它最獨特之處在於分道享用：先喝鮮美的熱湯，再吃滑潤的骨髓，最後享用軟爛的牛肉與蔬菜，傳遞出法國人熱愛圍爐分享、細細品味生活的社交精神。
Considered a national dish of France, pot-au-feu (meaning “pot on fire”) is a warm, simple and flavorful slow-cooked meal. It has no definitive recipe, but is generally made with meat, root vegetables, herbs, spices and bone marrow. They are prepared together but served in separate courses: the marrow starter, followed by the broth, and finally the meat and vegetables. It epitomizes the spirit of sharing food with loved ones.