French cuisine – the land of baguettes, croissants, cheese, and wine. But did you know that there are plenty of French dishes that begin with the letter E? From escargots to éclairs, écrevisses to entrecôte béarnaise, French food offers a wide variety of flavors, textures, and ingredients. Let’s take a closer look at some of the delicious and iconic French dishes that start with E.
1. Escargots de Bourgogne
Escargots de Bourgogne is a classic French dish that consists of land snails cooked with garlic butter and parsley. The dish is typically served as an appetizer and is traditionally prepared in the Burgundy region of France. The snails are removed from their shells, cleaned, and then cooked with a mixture of butter, garlic, and parsley. The cooked snails are then returned to their shells and served with a special pair of tongs to help extract them. The dish is often accompanied by a glass of white wine.
Éclairs are cream-filled pastries that are popular in French cuisine. The pastry consists of a long, thin choux dough that is filled with a sweet cream filling, usually flavored with vanilla or chocolate. The top of the éclair is then coated with a chocolate or coffee-flavored glaze. Éclairs are typically served as a dessert and can be found in most French bakeries and patisseries. They are often enjoyed with a cup of coffee or tea.
Entrecôte is a grilled ribeye steak that is commonly served in French bistros and restaurants. The steak is typically seasoned with salt and pepper and then grilled to the customer’s preferred level of doneness. It is often served with a side of frites (French fries) and a salad. In some restaurants, the steak may be served with a variety of sauces, such as Béarnaise or Bordelaise.
4. Endive salad
Endive salad is a salad made with endive leaves, Roquefort cheese, walnuts, and a Dijon mustard vinaigrette. The endive leaves provide a slightly bitter flavor that is balanced by the sweetness of the walnuts and the tanginess of the Roquefort cheese. The salad is typically served as a starter or as a side dish with a main course. The Dijon mustard vinaigrette is a classic French dressing made with Dijon mustard, white wine vinegar, olive oil, salt, and pepper. It is a simple yet flavorful dressing that complements the flavors of the salad ingredients well.
5. Époisses de Bourgogne
Époisses de Bourgogne is a soft, washed-rind cheese that originated in the Burgundy region of France. The cheese is made from cow’s milk and has a soft, creamy texture with a pungent aroma. It has a reddish-orange rind that is washed with marc de Bourgogne, a brandy made from the pomace of Burgundy wine grapes. Époisses de Bourgogne is typically eaten with bread or crackers and pairs well with Burgundy wines.
6. Escalope de veau
Escalope de veau is a classic French dish made with thinly sliced veal cutlets that are pounded to make them tender and then sautéed in butter until golden brown. The dish is often served with a creamy sauce, such as a mushroom or white wine sauce, and a side of vegetables or potatoes. Escalope de veau is a popular dish in France and is often served in traditional bistros and brasseries.
Escabèche is a traditional dish with Spanish origins that is also found in French cuisine, particularly in the southern regions of France. It consists of fish that is marinated and cooked in a vinegar-based sauce with vegetables and spices. Believed to have originated in the Mediterranean, this tangy and flavorful dish has become popular in various countries, including France. The fish is typically fried or sautéed before being marinated in a mixture of vinegar, olive oil, onions, garlic, bay leaves, and other spices, making it the perfect summer meal.
Entremet is a type of French dessert that typically consists of layered mousse, cake, and fruit. The dessert is typically served chilled and is often decorated with fruit, chocolate, or other garnishes. Entremets are popular in French patisseries and can range from simple and elegant to elaborate and decadent. Some common flavors include chocolate, vanilla, fruit, and caramel.
9. Endives au jambon
Endives au jambon is a classic French dish made with baked endives wrapped in ham and covered in béchamel sauce and cheese. The dish is typically served as a main course or as a side dish and is a popular choice for dinner parties and special occasions. The endives are first blanched to remove their bitterness, then wrapped in ham and covered in a creamy béchamel sauce before being topped with grated cheese and baked until golden brown.
10. En croûte
En croûte is a dish that is cooked and served in a pastry crust, often filled with meat, fish, or vegetables. The dish is a staple of French cuisine and can be served as a main course or as a savory appetizer. The pastry crust is typically made with puff pastry, which is rolled out and wrapped around the filling before being baked until golden brown. Some popular fillings include beef, salmon en croûte, and vegetable en croûte.
11. Épaule d’agneau
Épaule d’agneau, or roasted lamb shoulder, is a popular French dish that is often served as a main course for special occasions or family gatherings. The lamb shoulder is typically marinated with herbs and spices before being roasted in the oven. Garlic is often used to flavor the dish, and the lamb is typically served with a variety of sides, such as roasted vegetables, potatoes, or a salad.
12. Escargot de mer
Escargot de mer, also known as sea snails or whelks, is a type of shellfish that is commonly found in French cuisine. While Escargots de Bourgogne are land snails that are typically cooked with garlic butter and parsley, escargot de mer has a distinct taste and texture that is different from its land-based counterpart.
Escargot de mer is often served as an appetizer in French restaurants, either boiled or marinated in a mixture of vinegar, herbs, and spices. The texture of escargot de mer is more firm and chewy compared to the tender and buttery Escargots de Bourgogne. Due to its distinct flavor and texture, escargot de mer is often prepared differently than land snails, and may be served with a garlic butter sauce or a tangy vinaigrette.
Estouffade is a classic French beef stew that is slow-cooked with vegetables and red wine. The dish typically includes beef chuck, onions, carrots, and celery, which are browned in a heavy pot before being simmered in red wine and beef stock. The stew is typically seasoned with bay leaves, thyme, and other herbs, and is often served with crusty bread or mashed potatoes.
14. Escalope à la crème
Escalope à la crème is a classic French dish made with thinly sliced meat, usually chicken or pork, that is sautéed in butter and served with a creamy sauce. The sauce is typically made with white wine, chicken or beef broth, heavy cream, and a variety of herbs and spices, such as tarragon, thyme, and garlic. The dish is often served with a side of vegetables or potatoes, and is a favorite among French food lovers.
15. Endive gratin
Endive gratin is a delicious French dish that combines roasted endives with a creamy béchamel sauce and grated cheese. The endives are first roasted until tender and slightly caramelized, then placed in a baking dish and covered with a rich béchamel sauce. The dish is then topped with grated cheese and baked until golden and bubbly.
16. Étouffée d’anguille
Étouffée d’anguille is a traditional French eel stew that is slow-cooked with vegetables, bacon, and white wine. The dish typically includes diced eel, onions, garlic, celery, carrots, and tomatoes, which are cooked in a flavorful broth made with white wine and chicken stock. The dish is seasoned with thyme, bay leaves, and black pepper, and often served with crusty bread to soak up the rich sauce.
17. Épaule de porc
Épaule de porc, also known as pork shoulder, is a popular cut of meat in French cuisine. It is a flavorful and versatile cut that can be roasted or slow-cooked to make a variety of dishes. To prepare épaule de porc, the meat is typically seasoned with herbs and spices and roasted in the oven until tender and juicy. It is often served with potatoes, vegetables, or a savory sauce.
18. Épinards à la crème
Épinards à la crème, or creamed spinach, is a classic French side dish that is made with fresh spinach leaves and a creamy béchamel sauce. To prepare this dish, the spinach is first washed and blanched in boiling water. It is then sautéed with butter and garlic before being combined with a rich and velvety béchamel sauce made with butter, flour, milk, and cream. Épinards à la crème is often served as a side dish with meat or fish.
19. Écrevisses à la Nage
Écrevisses à la nage, also known as crayfish in a light broth, is a classic French dish originating from the Burgundy region. It consists of freshwater crayfish cooked in a broth made from white wine, vegetables, and herbs, such as thyme and bay leaves. The broth is typically light, allowing the delicate flavors of the crayfish to shine through. The dish is often served as a light, flavorful soup or as a main course with a side of rice or boiled potatoes. It is typically garnished with chopped parsley and lemon wedges to add a bright, fresh flavor to the dish.
20. Entrecôte béarnaise
Escalope milanaise is a French dish that consists of thinly sliced meat, typically veal, chicken or pork, that is breaded and fried until crisp and golden brown. The breading is made from flour, eggs, and breadcrumbs, and the meat is often seasoned with herbs like thyme and parsley. The dish is similar to the Italian dish, veal Milanese, and is often served with a lemon wedge and a side of salad.
21. Écrasé de pommes de terre,
Écrasé de pommes de terre, or crushed potatoes, is a French side dish made from boiled potatoes that are mashed with butter, cream, and garlic. The potatoes are usually not fully mashed and still have a slightly chunky texture, giving the dish a rustic feel. It is a classic accompaniment to many French dishes, particularly meat dishes such as beef bourguignon or coq au vin.
22. Entrecôte béarnaise
Entrecôte béarnaise is a French dish that consists of a grilled ribeye steak served with béarnaise sauce. Béarnaise sauce is a tangy sauce made with butter, egg yolks, shallots, tarragon, and vinegar or white wine. It is often considered one of the five mother sauces of French cuisine. The ribeye steak is seasoned with salt and pepper before being grilled to the desired doneness, and the béarnaise sauce is served on top or on the side. It is a popular dish in French bistros and restaurants, often served with fries or a side salad.
Écrevisses, or freshwater crayfish, are a type of crustacean that is commonly used in French cuisine. These small, lobster-like creatures are typically boiled and then used in stews, soups, and étouffées. They are particularly popular in the Burgundy region of France, where they are often used in classic dishes like Écrevisses à la Nage and Écrevisses à la Bordelaise.
Échalote, or shallot, is a type of onion that is widely used in French cooking. It has a mild, sweet flavor that is similar to garlic, and is often used to add depth and complexity to sauces, soups, and stews. Shallots can be sautéed or roasted, and are particularly delicious when caramelized and served with steak or roast beef.
25. Épaule d’agneau
Épaule d’agneau, or lamb shoulder, is a popular cut of meat in French cuisine. It is often roasted with herbs and garlic and served with potatoes and vegetables. This flavorful cut of meat is also used in stews and casseroles, and can be slow-cooked for a tender and succulent texture.
Épeautre, or spelt, is a type of ancient grain that has been used in French cooking for centuries. It has a nutty flavor and a chewy texture, and is often used in bread, pasta, and salads. Épeautre is also a good source of protein and fiber, and is a popular ingredient in health-conscious French cuisine.
Épinard, or spinach, is a leafy green vegetable that is widely used in French cooking. It is rich in iron, calcium, and other nutrients, and is often used in salads, quiches, and soups. Spinach can also be sautéed or creamed, and is a delicious accompaniment to steak and other meats.
Érable, or maple, is a popular ingredient in French desserts and pastries. Maple syrup is often used to sweeten cakes, tarts, and custards, and is also used to flavor ice cream and other desserts. In addition, maple wood is often used in French cooking to smoke meats and fish, adding a subtle and delicious flavor to these dishes.
Espadon, or swordfish, is a popular fish in French cuisine. It has a firm texture and a mild flavor, and is often grilled or broiled and served with a lemon butter sauce. Swordfish is also used in stews and casseroles, and can be marinated and served as a ceviche.
Estragon, or tarragon, is an herb that is widely used in French cooking. It has a sweet, anise-like flavor and is often used to flavor sauces, dressings, and marinades. Tarragon is particularly delicious when paired with chicken, fish, or beef, and is a key ingredient in béarnaise sauce.