France shaped how the whole world cooks and eats. Regional dishes, legendary cheeses, classic techniques. How much do you actually know?
From Escoffier's kitchen brigade to the three-star Michelin system, French cuisine shaped how the whole world thinks about food. 10 questions to test how deep your knowledge really goes.
Pick your level
France didn't just produce great food. It built the entire framework the culinary world still runs on. The brigade system, the Michelin guide, the codification of classical sauces: all French inventions. The gastronomic meal of the French has been recognised as an Intangible Cultural Heritage by UNESCO since 2010, and its influence stretches into every professional kitchen on earth.
This quiz is built for people who have eaten French food, visited France, or simply want to understand why it matters. Questions cover regional dishes, protected cheeses, classic techniques and the stories behind some of the most celebrated recipes in the world.
All ten easy level questions, with the answer and the reasoning behind it.
Correct answer: Fromage
Fromage, and France produces well over a thousand varieties, if you ask the enthusiasts.
Correct answer: Melted cheese on bread
Melted cheese on bread, browned under the grill.
Correct answer: Orange
Orange, with butter, sugar and a liqueur, often flambéed at the table.
Correct answer: Chicken
Chicken, traditionally an old rooster that needs a long braise.
Correct answer: Cream
Cream, inside choux pastry with an icing on top.
Correct answer: A sparkling wine
A sparkling wine, from the French region of the same name.
Correct answer: A vegetable stew
A vegetable stew, and yes, rats are optional.
Correct answer: Snails
Snails, often served with garlic and parsley butter.
Correct answer: Nice
Nice, on the French Riviera.
Correct answer: Ham and cheese
Ham and cheese. Add a fried egg and it becomes a croque-madame.
Want to warm up before playing or double-check something? Open any question to reveal the correct answer and a short explanation.
Correct answer: La bouillabaisse
Bouillabaisse is the signature dish of Marseille. It combines several types of fish and shellfish in a richly spiced saffron broth, served with rouille sauce and crusty croutons on the side.
Correct answer: Centre-Val de Loire
The tarte Tatin was born in the Sologne area of the Loir-et-Cher department. The Tatin sisters reportedly created it by accident in the late 19th century at their hotel-restaurant in Lamotte-Beuvron.
Correct answer: Roquefort
Roquefort is aged in the natural Combalou caves at Roquefort-sur-Soulzon in Aveyron. It is one of France's oldest cheeses, with written records tracing it back to the Middle Ages.
Correct answer: La galette
The galette de sarrasin is the savoury version of the Breton crêpe. Made with buckwheat flour, it has a darker colour and a deeper, nuttier flavour compared to the sweet wheat-flour crêpe.
Correct answer: Choucroute garnie
Choucroute garnie is Alsace's most emblematic dish, bringing together fermented sauerkraut and various cuts of pork. It is typically served with potatoes and a glass of Alsatian Riesling.
Correct answer: Lyon
The quenelle, often made with pike, is one of Lyon's most celebrated dishes. Lyon's cuisine is widely regarded as among the richest in France, a reputation built in part by chef Paul Bocuse, known as 'Monsieur Paul'.
Correct answer: Macaron
The macaron is one of France's most globally recognised pastries. Its current double-shell form was popularised by Parisian house Ladurée in the early 20th century and has since been exported worldwide.
Correct answer: Asparagus
Velouté d'asperges is a silky cream soup built around asparagus. France grows two main varieties: white asparagus, which grows underground, and green asparagus, each with its own distinct flavour profile.
Correct answer: Bûche de Noël
The bûche de Noël (Yule log cake) is the centrepiece of French Christmas tables. Designed to resemble a real log, it can be filled and covered with chocolate, vanilla, praline or fruit-flavoured creams.
Correct answer: Searing
Searing means exposing meat or fish to intense heat to brown the surface through the Maillard reaction. This golden crust adds deep flavour and texture. Contrary to popular belief, searing does not actually 'seal in the juices'.
Stuck on one, or just curious how nasty it gets? Every hard mode question is here with its answer and the reasoning behind it.
Correct answer: Eugénie Brazier
Eugénie Brazier, with three stars at each of her two restaurants. Bocuse trained under her.
Correct answer: Béarnaise
Béarnaise, which is why it goes so nicely with a steak.
Correct answer: Lyon
Lyon, and they are not for the faint of appetite.
Correct answer: Puff pastry and pastry cream
Puff pastry and pastry cream. The name means a thousand sheets, which is slightly optimistic.
Correct answer: Its own fat
Its own fat, a very old way of preserving meat.
Correct answer: Époisses
Époisses, and you will know when someone has unwrapped one.
Correct answer: Butter cooked until nutty and brown
Butter cooked until nutty and brown. The name refers to the hazelnut colour and smell.
Correct answer: Parsley, chives, tarragon and chervil
Parsley, chives, tarragon and chervil. Delicate, and added at the last moment.
Correct answer: Crème de cassis
Crème de cassis, and the name honours a mayor of Dijon, Félix Kir.
Correct answer: Its poultry
Its poultry, with protected status and blue feet, white plumage and a red crest.