Soupe à l’Oignon (French Onion Soup)

Origin: Paris bistros, 18th century.
Flavour: Deeply savoury, rich, and warming.
Serving suggestion: Best enjoyed on a chilly evening with crusty baguette and melted Gruyère bubbling on top.
Wine pairing: A light Côtes du Rhône or dry white Burgundy.
Travel note: Sample the best versions in Parisian brasseries, where onion soup has become a late-night ritual after the theatre.

Escargots de Bourgogne

Origin: Burgundy, famous for its vineyards and vineyards’ snails!
Flavour: Delicate, buttery, garlicky.
Serving suggestion: Served in their shells with parsley-garlic butter, accompanied by warm baguette to mop up the sauce.
Wine pairing: A crisp Chablis or Champagne.
Travel note: In Burgundy, snails are as celebrated as wine. Pair your escargots with a vineyard visit for the full experience.

Pâté en Croûte / Terrine de Campagne

Origin: Countryside traditions, especially Alsace and Lyon.
Flavour: Earthy, rustic, and rich.
Serving suggestion: Served cold with cornichons and fresh bread. A perfect picnic starter.
Wine pairing: Beaujolais or Alsace Riesling.
Travel note: Lyon is known as the gastronomic capital of France — its bouchons (traditional restaurants) are the place to taste authentic terrines.

Boeuf Bourguignon

Origin: Burgundy.
Flavour: Rich, meaty, layered with red wine and smoky lardons.
Serving suggestion: Traditionally served with buttered noodles, mashed potatoes, or fresh bread.
Wine pairing: A classic Pinot Noir from Burgundy.
Travel note: The dish embodies the region’s vineyard culture — best enjoyed in Burgundy itself, paired with a visit to the rolling vineyards.

Coq au Vin

Origin: French countryside; perfected in Burgundy.
Flavour: Deep, wine-infused sauce with tender chicken.
Serving suggestion: A hearty family dish often served with carrots, mushrooms, and potatoes.
Wine pairing: Red Burgundy or a lighter Côtes du Rhône.
Travel note: Rural France is where this dish shines. In Mayenne, you’ll find similar slow-cooked chicken dishes that echo this rustic style.

Cassoulet

Origin: Southwest France (Toulouse, Castelnaudary, Carcassonne).
Flavour: Slow-cooked, hearty, and filling.
Serving suggestion: Best enjoyed in the colder months with a glass of red and a roaring fire.
Wine pairing: Minervois or Corbières from Languedoc.
Travel note: Each town in the southwest claims the “true” cassoulet, making it a perfect excuse for a culinary road trip.

Bouillabaisse

Origin: Marseille, Provence.
Flavour: Fragrant saffron broth with Mediterranean fish and shellfish.
Serving suggestion: Served with rouille (garlicky saffron mayonnaise) spread on toasted bread.
Wine pairing: Provençal rosé or white Cassis wine.
Travel note: Best tasted overlooking the Mediterranean in Marseille, where fishermen once made it with the catch of the day.

Tarte Tatin

Origin: Sologne, Loire Valley, 19th century.
Flavour: Sweet, buttery, caramelised apples with crisp pastry.
Serving suggestion: Delicious warm with a scoop of vanilla ice cream or a dollop of crème fraîche.
Wine pairing: Loire Valley Chenin Blanc (sweet, e.g. Coteaux du Layon).
Travel note: Just a short journey from Mayenne, the Loire Valley is home to this upside-down classic and countless apple orchards.

Crème Brûlée

Origin: Debated, but embraced as French haute cuisine.
Flavour: Smooth vanilla custard with a crackly caramel top.
Serving suggestion: Best enjoyed freshly caramelised, served in individual ramekins.
Wine pairing: Sauternes from Bordeaux or a sweet Muscat.
Travel note: You’ll find crème brûlée on menus across France, from Michelin-starred restaurants to rustic inns.

Île Flottante (Floating Island)

Origin: Classic French kitchens.
Flavour: Light, airy meringue floating on rich vanilla custard with caramel drizzle.
Serving suggestion: A refreshing, elegant finale after a hearty meal.
Wine pairing: Late-harvest Gewürztraminer or light sparkling wine.
Travel note: Popular in both family kitchens and fine dining restaurants, île flottante is a nostalgic taste of French childhood.

While these ten dishes celebrate the breadth of French cuisine, you don’t have to travel far to taste authenticity. Here in Mayenne, local specialities capture the same balance of tradition and flavour:

• 🥖 Rillettes de Porc – a slow-cooked pork spread, rich and silky, best enjoyed on crusty bread.

• 🍎 Cidre Fermier – farmhouse cider, reflecting the region’s apple orchards and centuries-old craft.

• 🥞 Galettes de Sarrasin – savoury buckwheat pancakes filled with ham, cheese, or eggs, linking Mayenne to its Breton neighbours.

• 🧀 Laval’s Cheeses – including Port-Salut, first made by monks in Mayenne’s abbeys.

Pair these local treasures with an afternoon exploring the market, or a lazy supper at your gîte, and you’ll have a taste of Mayenne life that rivals any French classic.