From Pain (bread) to Pommes frites (French fries), Pâté to Poulet (chicken), French cuisine boasts an impressive array of dishes that start with “P”. In this list, we explore some of the most popular and mouth-watering French dishes that start with the letter “P”.
Pain is a staple of French cuisine and is served with nearly every meal. French bread is typically long and thin, with a crispy crust and a soft, chewy interior. It is made using only four ingredients: flour, water, yeast, and salt. French bread can be enjoyed on its own or used as a base for sandwiches and other dishes.
2. Pain au chocolat
Pain au chocolat is a popular French breakfast pastry made from croissant dough and filled with pieces of dark chocolate. The dough is rolled out, layered with butter, and folded several times to create a flaky, buttery texture. Pain au chocolat is often enjoyed with coffee or tea and is a favorite among locals and tourists alike.
Palmiers, also known as elephant ears, are French cookies made from puff pastry dough. The dough is rolled out, coated in sugar, and folded into a butterfly shape before being baked to create a crisp, caramelized exterior and a soft, flaky interior. Palmiers can be enjoyed as a sweet snack or used as a base for desserts.
4. Pan bagnat
Pan bagnat is a traditional sandwich from the region of Nice in southern France. It is made using a round loaf of bread, which is hollowed out and filled with a variety of ingredients, such as tuna, hard-boiled eggs, olives, tomatoes, and anchovies. The sandwich is then pressed and allowed to rest for several hours, allowing the flavors to meld together. Pan bagnat is a delicious and hearty sandwich that is perfect for picnics and outdoor gatherings.
5. Pâte à choux
Pâte à choux is a type of pastry dough used to make a variety of French pastries, such as éclairs, cream puffs, and profiteroles. The dough is made by heating butter and water together in a saucepan before adding flour and stirring vigorously to create a smooth, thick paste. Eggs are then beaten into the mixture to create a light and airy dough. When baked, the dough puffs up and becomes hollow, creating the perfect vessel for fillings such as pastry cream, whipped cream, or ice cream.
6. Pâte brisée (shortcrust pastry)
Pâte brisée is a type of pastry dough used in French cuisine to make tarts, quiches, and pies. It is made by blending flour, butter, and salt until the mixture resembles coarse crumbs, and then adding just enough ice water to bring the dough together. Pâte brisée is known for its crumbly texture and is often used as a base for savory dishes.
Pâté is a type of meat spread that is popular in French cuisine. It is typically made from finely ground meat, such as pork, chicken, or liver, which is mixed with fat, seasonings, and sometimes alcohol. The mixture is then cooked and pureed until it forms a smooth paste. Pâté can be served on crackers or bread as an appetizer or used as a filling for sandwiches and pastries.
8. Pâté de campagne
Pâté de campagne is a rustic-style pâté that is made with pork, bacon, and liver, along with various herbs and spices. The meat mixture is then baked in a terrine or loaf pan until it is cooked through and develops a rich, savory flavor. Pâté de campagne is often served as an appetizer with bread or crackers and pairs well with a variety of cheeses and wines.
9. Pâté en croûte
Pâté en croûte is a type of pâté that is baked in a pastry crust. The crust is typically made from puff pastry or shortcrust pastry and is filled with a mixture of meat, vegetables, and seasonings. The filling can vary widely and may include chicken, pork, game meats, or even fish. Pâté en croûte is often served as an appetizer or as part of a larger meal and is a popular dish for special occasions.
10. Pâté de foie gras
Pâté de foie gras is a luxurious pâté made from the liver of ducks or geese that have been force-fed to fatten their livers. The liver is typically cooked with butter, seasonings, and sometimes alcohol before being pureed into a smooth paste. Pâté de foie gras is often served as an appetizer or as part of a larger meal and is considered a delicacy in French cuisine. It is typically enjoyed with bread or crackers and pairs well with sweet wines and fruit preserves.
11. Pâte feuilletée
Pâte feuilletée, also known as puff pastry, is a light, flaky pastry that is used to make a variety of French pastries and desserts, including croissants, palmiers, and vol-au-vents. It is made by layering butter and dough and then rolling and folding the pastry multiple times to create a laminated effect. Pâte feuilletée requires a lot of time and skill to prepare but is well worth the effort.
12. Pâté chaud
Pâté chaud is a type of French pastry that is filled with a mixture of ground meat, vegetables, and spices. The pastry is typically made with puff pastry or shortcrust pastry and is baked until golden brown and crispy. Pâté chaud is often served as a snack or as part of a larger meal and can be enjoyed hot or cold.
13. Pâte sablée
Pâte sablée is a type of sweet pastry that is commonly used as a base for tarts and other desserts. It is made by combining flour, butter, sugar, and egg yolks until a dough forms. Pâte sablée is known for its crumbly texture and sweet, buttery flavor, and pairs well with a variety of fillings, including fruit, custard, and chocolate.
14. Petits fours
Petits fours are a type of small cake or pastry that is typically served as a dessert or as part of an afternoon tea service. They can be made with a variety of doughs, including puff pastry, shortcrust pastry, and sponge cake, and are often decorated with icing, fondant, or chocolate. Petits fours come in a wide variety of flavors and shapes and can be enjoyed as a sweet treat any time of day.
Poisson is the French word for fish and is an important part of French cuisine. Some popular French fish dishes include bouillabaisse, a seafood stew from Marseille; sole meunière, a classic French fish dish made with lemon, butter, and capers; and coquilles Saint-Jacques, a dish of scallops baked with breadcrumbs and cheese. Fish is often prepared simply in French cuisine, with the focus on highlighting the natural flavors and textures of the fish.
Pot-au-feu is a classic French stew made with beef, vegetables, and broth. The dish is typically made with tougher cuts of beef, such as shank or brisket, which are cooked slowly over low heat to tenderize them. The vegetables used in pot-au-feu can vary but often include carrots, leeks, celery, and onions. The broth is seasoned with herbs and spices and can be served with the meat and vegetables or strained and served separately as a soup.
Potée is a hearty French stew made with pork, vegetables, and often includes sausages or bacon. The dish is typically made with a variety of root vegetables, including turnips, potatoes, and carrots, and is seasoned with herbs and spices. Potée is a rustic, comforting dish that is perfect for cold weather.
Poulet is the French word for chicken and is a staple of French cuisine. Chicken is used in a variety of French dishes, including coq au vin, a rich, red wine-based stew, and chicken fricassee, a creamy, braised chicken dish. Poulet is also commonly roasted and served with a variety of sauces and side dishes.
19. Poulet rôti
Poulet rôti is a classic French dish of roasted chicken. The chicken is typically seasoned with herbs and spices, such as thyme, rosemary, and garlic, and is roasted until the skin is crispy and the meat is juicy and tender. Poulet rôti is a simple yet delicious dish that is often served with roasted potatoes and a green salad.
20. Poulet basquaise
Poulet basquaise is a flavorful French chicken stew made with peppers, onions, and tomatoes. The dish is typically seasoned with garlic, thyme, and paprika and is often served with rice or crusty bread. Poulet basquaise is a hearty and comforting dish that is perfect for a cozy night in.
Profiteroles are a classic French dessert made with choux pastry that is filled with ice cream and topped with a rich chocolate sauce. The choux pastry is typically baked until it is light and airy, and then filled with vanilla ice cream or other flavors of ice cream, such as chocolate or strawberry. The dessert is then topped with a decadent chocolate sauce made with dark chocolate and heavy cream.
22. Puits d’amour
Puits d’amour is a French pastry made with choux dough that is filled with a rich custard cream. The dough is typically piped into small puffs and baked until it is light and airy. The custard cream is then piped into the puffs, which are often dusted with powdered sugar or drizzled with a caramel sauce.
23. Pomme purée
Pomme purée is the French term for mashed potatoes. In French cuisine, mashed potatoes are often made with butter and cream, which gives them a rich and creamy texture. Pomme purée is a classic French side dish that is often served with roasted meats, stews, and other hearty dishes.
24. Pain perdu
Pain perdu is a classic French breakfast dish made with thick slices of bread that are soaked in a mixture of eggs, milk, sugar, and vanilla, and then fried until they are golden brown. The dish is often served with powdered sugar and maple syrup and can be topped with fresh fruit or whipped cream.
Paris-Brest is a French pastry made with choux dough that is shaped like a wheel and filled with a creamy praline cream. The dough is typically baked until it is light and airy, and then sliced in half and filled with the praline cream, which is made with hazelnuts and sugar. The dessert is often dusted with powdered sugar and topped with sliced almonds.
Pissaladière is a type of savory tart that is made with caramelized onions, anchovies, and olives on top of a bread-like crust. The crust is often made with a dough similar to pizza dough, and the toppings are cooked until they are soft and fragrant. Pissaladière is a traditional dish from Nice and is often served as an appetizer or light meal.
Potage is a type of soup that is made with a variety of vegetables and sometimes meat or fish. In French cuisine, potage is typically pureed or blended to create a smooth and creamy texture. The soup can be served hot or cold and is often served as a starter or as a light lunch.
28. Provençal vegetables
Provençal vegetables are a combination of vegetables that are cooked in the style of Provence, a region in the south of France. The dish typically includes tomatoes, onions, garlic, eggplant, and zucchini, and is often seasoned with herbs like thyme, rosemary, and basil. Provençal vegetables are a popular side dish in French cuisine and are often served with grilled meats or fish.
29. Pissaladière niçoise
Pissaladière niçoise is a variation of the traditional pissaladière onion tart from the city of Nice. The dish is made with caramelized onions, anchovies, and olives on a bread-like crust, and is often flavored with thyme and rosemary. Pissaladière niçoise is a popular dish in the region and is often served as a snack or appetizer.
30. Pieds et paquets
Pieds et paquets is a traditional dish from the region of Provence that is made with lamb tripe, feet, and a variety of spices and herbs. The dish is often served in a tomato-based sauce and is typically eaten with bread. Pieds et paquets is a hearty and flavorful dish that is a favorite among locals in the region.
31. Pommes frites
Pommes frites, also known as French fries, are a beloved dish in French cuisine. The dish consists of thinly sliced potatoes that are deep-fried until golden brown and crispy. French fries are often served as a side dish or snack and are commonly enjoyed with ketchup or mayonnaise.
Pithiviers is a type of puff pastry tart that is filled with almond cream. The tart is typically round and is often decorated with a pattern on top. Pithiviers is a classic French pastry that is often served as a dessert and is popular in bakeries throughout France.
33. Poulet à la provençale
Poulet à la provençale is a chicken dish that is cooked in the style of Provence. The chicken is typically seasoned with garlic, herbs like thyme and rosemary, and cooked with tomatoes and olives. The dish is a hearty and flavorful main course that is popular in the region and is often served with rice or potatoes.