10+ French Foods That Start With I

From sweet to savory, the list includes desserts, cheeses, fruits, vegetables, fish, and liqueurs. This article provides a list of French foods that start with “I”.

1. Ile Flottantes

Ile Flottantes is a classic French dessert that consists of delicate meringue floating on a bed of creamy custard sauce, known as crème anglaise. The meringue is made by whisking egg whites until stiff peaks form and then folding in sugar. The mixture is then poached in simmering water until cooked through. The crème anglaise is a sweet custard sauce made with egg yolks, sugar, and milk or cream, infused with vanilla. The cooked meringue is then placed on top of the chilled crème anglaise, and the dessert is often garnished with caramel sauce or sliced almonds.

2. Ile de France Camembert

Ile de France Camembert is a type of cheese that originates from the Ile de France region of France. It is a soft, creamy cheese with a bloomy rind and a tangy flavor. The cheese is made from cow’s milk and is typically aged for around three weeks. During this time, the cheese develops a white, velvety rind and a soft, gooey interior. It is often served with crusty bread, fruit, or crackers, and pairs well with red wine or champagne.

3. Infiniment Chocolat

Infiniment Chocolat is a decadent chocolate cake made with layers of mousse and ganache. The cake is made with high-quality chocolate, eggs, butter, and sugar, and is often flavored with espresso or other complementary ingredients. The mousse layer is made with whipped cream and melted chocolate, while the ganache layer is made by heating cream and pouring it over chocolate, stirring until smooth. The layers of mousse and ganache are then layered between sheets of chocolate cake to create a rich and luxurious dessert.

4. Ispahan

Ispahan is a dessert that originates from the famous French patisserie, Pierre Hermé. It is made with a combination of fresh raspberries, lychees, and a rose-flavored cream. The dessert features a base of sweet, buttery pastry, which is then topped with a layer of raspberry compote, fresh lychees, and a light cream flavored with rosewater. The dessert is often garnished with fresh raspberries and rose petals for a beautiful presentation. It is a delicate and refreshing dessert, perfect for enjoying on a warm summer day.

5. Isigny Ste-Mère

Isigny Ste-Mère is a type of butter that originates from the Normandy region of France. It is made from the milk of cows that graze on the lush grasses of the region, giving the butter a rich and flavorful taste. The butter is made using traditional methods, with cream being churned until it forms solid butter. The resulting butter is then carefully washed and kneaded to remove any excess moisture, resulting in a creamy and flavorful final product. Isigny Ste-Mère butter is often used in French cuisine for its rich flavor and smooth texture.

6. Isigny Oyster

Isigny Oysters are a type of oyster that are grown in the Bay of Veys Estuary area of Normandy, France. They are known for their distinctive flavor and texture. Isigny oysters have a salty, briny taste and a tender flesh that is prized by oyster lovers. They are often enjoyed raw on the half-shell, with a squeeze of lemon or a dash of mignonette sauce. Isigny oysters are considered a delicacy in French cuisine and are highly sought after by seafood enthusiasts.

7. Icaque (Coco Plum)

Icaque, also known as the Coco Plum, is a small fruit that is native to the Caribbean but is also found in parts of South America and the Pacific. In French cuisine, it is often used in desserts and drinks for its sweet and tangy flavor. The fruit is typically round, with a reddish-brown exterior and a yellowish-orange flesh. It has a tart flavor that is reminiscent of a mix between a cranberry and a plum. Icaque is often used in jams, jellies, and syrups, as well as in cocktails and other mixed drinks. It is a versatile fruit that is prized for its unique flavor and versatility in French cuisine.

8. Ide mélanote

The Ide mélanote, also known as the Ide or Orfe, is a freshwater fish that is commonly found in the rivers and lakes of France. It is a popular fish in French cuisine due to its delicate flavor and firm, white flesh. The Ide mélanote has a slender, silvery body with a distinctive forked tail and can grow up to 50 cm in length. It is typically prepared by grilling, poaching, or pan-frying and is often served with a lemon-butter sauce or a simple herb and garlic seasoning.

9. Igname (Yam)

Igname, also known as yam, is a starchy root vegetable that is commonly used in French cuisine. It is typically grown in tropical regions and has a sweet, nutty flavor and a slightly fibrous texture. In French cuisine, yams are often used in soups, stews, and gratins, and can also be roasted, mashed, or fried. They are high in dietary fiber and vitamins A and C, making them a nutritious addition to any meal.

10. Izarra

Izarra is a yellow or green liqueur that is made in the French Basque Country. It is a sweet and aromatic liqueur that is made from a blend of herbs, spices, and botanicals, and is typically served as a digestif after a meal. The recipe for Izarra is a closely guarded secret, but it is known to contain a blend of over 30 different herbs and spices, including anise, cinnamon, vanilla, and mint. It has a complex and layered flavor profile that is both sweet and spicy, and is often enjoyed neat or over ice.

11. Intxaursaltsa

Intxaursaltsa is a traditional Basque walnut sauce that is commonly served in the French Basque Country. The sauce is made with a combination of walnuts, milk, sugar, cinnamon, and other spices, and has a sweet and nutty flavor that pairs well with meats and cheeses. Intxaursaltsa is typically served as a condiment or dipping sauce, and is often paired with grilled meats or roasted vegetables. It is a versatile sauce that can be used in a variety of dishes, and is a staple of Basque cuisine.



Simon is a food lover and passionate home cook with a talent for creating delicious, healthy meals. When he's not in the kitchen, he enjoys exploring new restaurants, cuisines, trying out new ingredients, and sharing his love of food with others. Simon has always been fascinated by the art of cooking and the ways in which food can nourish both the body and the soul.
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