What Zombies Can Teach You About 20 Foods from Paris to try before you die!

1. Coquilles Saint-Jacques

Coquilles Saint-Jacques

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You think you know scallops but if you haven’t tried this dish, you don’t know shit.

Find the recipe here.

What to drink: A sauvignon or a Chablis.

For dessert: These scallops are often served for Christmas. So what better dessert than a bûche, the traditional French Christmas dessert to go with it? And who said you can’t serve this dessert any time of the year? Here is the recipe.

2. Baked Camembert

Baked Camembert

It is a Camembert. And it is BAKED. What more do you need to know?

Find the recipe here.

What to drink: A red Bordeaux.

For dessert: A tarte tatin, a French apple pie, to end the meal on a sweet and light note. Here is the recipe.

3. Moules Marinières

Moules Marinières


The association between mussels and french fries is a Belgian specialty, but it’s very widespread in France and we brought our own twist to the recipe. There are many ways to cook mussels, my favorite is the moules marinières, a recipe from the west of France where you cook the mussels in a white wine broth with shallots and parsley.

Here is the recipe.

What to drink: A blond Belgian ale, or a white wine.

For dessert: A clafoutis, traditionally made with cherries but you can switch them for rhubarb. Find two (very easy) recipes here and here.

4. Buckwheat Crêpes

Buckwheat Crêpes

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In Brittany, authentic savory crêpes are made with buckwheat flour and filled with anything you can dream of.

Here is the recipe.

What to drink: Apple cider.

For dessert: Crêpes suzette.

5. Blanquette de Veau

Blanquette de Veau

You’ll have a hard time finding a more quintessential French dish than this veal ragout. It’s très très bon.

Here is the recipe.

What to drink: A red Bordeaux.

For dessert: A Paris-Brest, a cream puff filled with whipped cream. Find a recipe hereand here.

6. Soupe à L’oignon

Soupe à L'oignon

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The queen of all soups. This is how New York Times food critic Amanda Hesser described it: “It is one of the strangest and most delicious soup recipes I’ve encountered. … By the time it is done, the ‘soup’ is like a savory bread pudding and the top has a thick, golden crust that your guests will fight to the death over.”

Here is the new recipe.

What to drink: A Beaujolais.

For dessert: Chocolate éclairs. The real ones are filled with chocolate cream and not vanilla custard like most recipes in English would have you believe. Here is a good recipe.

7. Sole Meunière

Sole Meunière

You don’t need fancy preparations to get an awesome result, especially when it comes to fish. Sole meunière is thus a very straightforward and easily prepared recipe. The final dish is flavorful, crispy, buttery, and lemony, all at once.

Here is the recipe.

What to drink: A white wine, like a Sancerre.

For dessert: Kouign-amann, a deliciously caramelized specialty from Brittany. Find the recipe here.

8. Hachis Parmentier

Hachis Parmentier

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A layer of mashed potatoes and a layer of juicy ground beef (or, as I like to call them, two layers of heaven). Hachis Parmentier is often described as a French version of shepherd’s pie. It is French comfort food at its best and it is fairly easy to prepare.

Check out the recipe here.

What to drink: A red wine, something like an Alsacian pinot noir.

For dessert: A crème brûlée. It’s delicious, fun to prepare, and a perfect way to warm up a cold winter night. Here is the recipe.

9. Boudin Noir Aux Pommes

Boudin Noir Aux Pommes

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Boudin noir is a blood sausage. If you’re not repelled by the concept, you’re in for a treat. There are several varieties of boudin (in the French Caribbean they produce a delicious spicy blood sausage that’s worth the trip alone). The traditional French boudin noir is excellent on its own or served with baked apples.

Here is the recipe.

What to drink: A red Bordeaux.

For dessert: A pithiviers, an almond-flavored cake. Here is the recipe.

10. Cheese Soufflé

Cheese Soufflé

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Like Audrey Hepburn’s culinary school instructor in Sabrina puts it: “The soufflé it must be gay, gay, gay. Like two butterflies dancing the waltz in the summer breeze.” Doesn’t it make you want to channel your inner French chef?

Here is the recipe.

What to drink: Both a red Beaujolais and a white riesling would work.

For dessert: Some salted butter caramels. Find the recipe here.

11. Steak Tartare

Steak Tartare

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When you eat steak tartare, you’re eating meat the way it is supposed to be eaten: raw. Don’t be scared and unleash your primal instinct.

Here is the recipe.

What to drink: A red Bordeaux.

For dessert: A French apple cake. Here is the recipe.

12. Pot-au-feu


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This beef and vegetable stew is the ultimate French winter dish. You’ll have a hard time finding anything more heartwarming and comforting (except for cassoulet).

Here is the recipe.

What to drink: A red wine, like a cabernet franc.

For dessert: A far breton, a prune cake from Brittany. Find the recipe here.

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13. Piperade


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Piperade is a specialty from the French Basque country. It is a little bit like ratatouille, except not really since you use mostly onions and peppers for the Basque specialty. Bake a few eggs in the dish and you’re in for a treat.

Find the recipe here.

What to drink: A cabernet sauvignon.

For dessert: A gâteau Basque, the most famous and delicious pastry from the French Basque Country. Here is the recipe.

14. Magret de Canard

Magret de Canard

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Magret is French for duck breast. The secret here is in the cook of the meat. You want the meat to be bloody for it to be good.

Here is the recipe.

What to drink: A red Bordeaux.

For dessert: A yogurt cake, the simplest cake recipe ever. Find it here.

15. Garbure


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It’s a southwestern stew made of ham, cabbage, and other vegetables. It’s both comforting and delicious.

Here is the recipe.

What to drink: A tannat.

For dessert: A pastis landais, a sweet brioche from the same area as the garbure.Here is a recipe.

16. Cassoulet


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A legendary French chef once said this duck and beans stew was the god of southwestern French food. He was wrong. Cassoulet is the god of ALL FOODS. Nothing — and I mean NOTHING — can match the comfort brought to you by a good cassoulet. It is the most heartwarming and delicious dish there is. Making a good cassoulet takes some time and effort, but it’s all worth it.

Find a recipe here and here.

What to drink: A red wine, preferably from the southwest of France.

For dessert: A French apple tart. You can’t really go wrong with this classic. Here is the recipe.

17. Pan-seared Foie Gras

Pan-seared Foie Gras

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You may think the way we make foie gras is cruel. And maybe you’re right. But there is no better way to soothe the guilt than to taste pan-seared foie gras. Foie gras paté is delicious, but pan-seared foie gras is unique and amazing. The hardest part of this recipe is finding a fresh whole foie gras at a local store. Once you have it, the recipe is actually fairly easy and the result mind-blowing.

Here is the recipe.

What to drink: Both red and white wines work well this dish. A red Bordeaux will be nice, but you may also want to try a sweet white wine.

For dessert: A French lemon tart to end on a fresh and sweet note. Find the recipe,here.

18. Confit de Canard

Confit de Canard


I don’t know who had the idea to cook a duck in its own fat, but that genius should be canonized. Even the strongest atheist will believe in God after tasting this specialty, especially if it’s served with duck fat-fried potatoes.

Here is the recipe.

What to drink: A red Bordeaux.

For dessert: A French strawberry pie. Here is a recipe.

19. Poulet Basquaise

Poulet Basquaise

This chicken, pepper, and tomato stew from the French Basque country was a favorite of Julia Child. It’s simple, straightforward, and, you guessed it, comforting.

Here is the recipe.

What to drink: A red Bordeaux.

For dessert: A Basque pumpkin cornbread. Here is the recipe.

20. Lamprey à la Bordelaise

Lamprey à la Bordelaise

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This dish is not for everyone and the preparation itself is quite gruesome. You have to bleed a lamprey — aka the ugliest animal EVER —and collect the blood that you then use in the sauce along with red wine. It was already served in some parts of France in the Middle Ages and became widespread in most European courts in the 17th century.

Find the recipe here.

What to drink: A Bordeaux supérieur.

For dessert: Cannelés, a specialty from Bordeaux. Crunchy on the outside, soft on the inside, with a subtle taste of rum and vanilla. Here is the recipe.