For a long time, French cuisine enjoys an internationally recognized reputation. Because of France's rich land and rich cultural heritage, each region has many unusual traditional specialties.

A cassoulet in a lively restaurant, or a Croque monsieur, the symbol of fast food in a Parisian bistro, is French specialties! Come check out six typical French dishes.

1. Les cuisses de grenouilles

No one understands the French's fanatical fondness for the innocent amphibian's claws, especially when their nemesis across the Strait of Manche has given the French the nickname "The Frog".

This dish can be prepared in the Provencal or stewed method and enjoyed with garlic butter and parsley. As early as the 16th century, frog legs were served on the tables of wealthy French families.

Later, people outside of France also fell in love with the dish. But France remains the largest consumer, importing 4,000 tons of frog legs each year.

2. Le croque-monsieur

Cheese Sandwiches on Toast - Hot Sandwich Tops! Delicious and easy to make, this dish first appeared in a restaurant on Boulevard Capucines in Paris in 1910. Its ingredients are also very simple, that is, slices of bread, and Avondale cheese, and because of this, it is fast food that is inexpensive and quick to make.

For foodies, there is another dish derived from it: croque-madame.

3. Le gratin dauphinois

Cut the potatoes into small round slices and roast them on the stovetop with garlic and whipped cream or milk for a great aroma. Another option is to use clear broth instead of cream and add bay leaves.

4. La quiche lorraine

Whether on a starter, a main course, or as an appetizer, the Lorraine tart is very popular throughout France. Bakeries and delicatessens often make this delicacy. Generally, in industrial production, its practice is very simple. All you need is dough, eggs, fresh milk, and diced fat.

5. La Bouillabaisse

When we think of La Bouillabaisse, we immediately think of the dry south of France, the Mediterranean jungle, or rather the coves of Marseille and the Mediterranean. The dish originated in the seventh century when the city of Marseille was founded. The dish consists of fish soup, sliced bread dipped in garlic, and potatoes.

6. Le boeuf bouguignon

This dish lives up to its name and has two main ingredients, both of which come from Burgundy. Before it became the dish it is today, farmers especially liked to try it on festive occasions. Bring to a slow simmer in a saucepan and add onion, garlic, and herb bunches.