Welcome back to The Velvet Runway and this feature where we are delving into the A to Z of French Food: Letter I – Island Indulgences & Iconic French Favourites.
The letter I brings with it the idea of an island somewhere in the sun, the air warm with vanilla and caramel, and that’s because it immediately makes me think of île flottante, the first dish we’ll explore here. But there are plenty of other French specialities to discover in this article, from Ispahan to Invisible aux Pommes.
This list includes dishes from Corsica and the Basque region, and while both are part of France, both regions have strong cultural identities, languages, and traditions that are deeply cherished locally.
As we move further through the A to Z of French food, each new letter reveals a world of flavours, techniques and regional specialities. So whether you are a passionate foodie, a curious traveller exploring French gastronomy, or simply want to know what makes French cuisine so enduring, let’s continue our delicious journey through France, and explore French Food beginning with the letter I.
If you’re interested in discovering more about French food culture you might also enjoy our guide to French food and way of life.
A to Z of French Food: Letter I
This week we’re exploring seven iconic foods and two drinks that start with the letter “I” : Île Flottante, Imbrecciata, Irouléguy Cheese, Isigny Cream (Crème d’Isigny), Ispahan, Île de Ré Salted Butter Caramel, Invisible aux Pommes, Irouléguy Wine and Izarra.
1. Île Flottante – A Classic French Dessert is the first of our A to Z of French Food: Letter I
You’ve probably seen an île flottante before, if not in real life, then at least on a TV screen. The name translates to “floating island”, and that’s exactly what it looks like: a soft island of meringue resting on a sea of crème anglaise (custard).
Although it looks complex, it’s made from just two elements: egg whites beaten into a meringue and a smooth vanilla custard. As a finishing touch, you’ll sometimes find a drizzle of caramel or a sprinkling of toasted almonds, which although decorative rather than essential, add texture, warmth, and contrast.
What makes this dessert so appealing is that it never feels heavy, which is exactly why it was traditionally served after large meals. And the contrast between the airy meringue and the flowing custard is striking enough to convince even the most hesitant diner.
Fun Fact: Historically, and still in many English-speaking countries, a “floating island” referred to something quite different: a moulded custard or cream set in a bowl and floating in a pool of sweet sauce. The French version, popularised in the 19th century among the bourgeoisie, transformed a dense dessert into something almost weightless.
2. Imbrecciata – A Comforting Corsican Soup
Imbrecciata is a warming Corsican bean and chestnut soup, deeply rooted in the island’s long tradition of self-sufficiency. It’s very much a winter dish and contains everything you’d want in a comforting bowl: hearty legumes such as chickpeas and fava beans, grains, onions, and sometimes a little grated brocciu, Corsica’s iconic fresh cheese.
Every Corsican family has its own version, and debates over the “correct” recipe can last longer than the soup itself.
The dish comes from rural Corsica and its mountain farming culture, where crops were limited, winters were long, and food had to be filling, affordable, and nourishing. Served as a main course, imbrecciata is meant to last several days and like many rustic dishes, it improves with time.
Fun Fact: During harder times, chestnuts often replaced grain in the recipe, earning Corsica the nickname “l’île de la châtaigne” (the chestnut island).
3. Irouléguy Cheese – Sheep’s Cheese from the Basque Region
We now move to the Basque region with Irouléguy cheese. The Pays Basque is famous for its dairy traditions, and sheep farming in particular has shaped the region for centuries.
Unlike the wine, Irouléguy cheese isn’t tied to a protected appellation of its own. Instead, these sheep’s milk cheeses take their identity from the village and the surrounding Basque mountains where they’re made. The village of Irouléguy itself lies in the foothills of the Pyrenees, where cheeses were historically aged in mountain huts to sustain shepherds during long periods away from home.
Because it’s made from sheep’s milk, Irouléguy cheese has a nutty, slightly grassy flavour. It’s typically eaten with black cherry jam, crusty bread, and why not, a glass of Irouléguy wine.
Fun Fact: The official AOP sheep’s milk cheese of this region is Ossau-Iraty. Many cheeses made in Irouléguy qualify for this label, but some producers choose not to apply, preferring to emphasise village identity over certification.
4. Isigny Cream (Crème d’Isigny) – A Thick Cream from the Isigny-sur-Mer Region in Normandy, France
Isigny-sur-Mer is a town in Normandy renowned for its butter and cream, produced there since at least the 16th century. Their exceptional quality earned royal favour and, later, protected status (AOP), helping cement France’s reputation for outstanding dairy products.
What makes crème d’Isigny worth the extra euro at the supermarket is its incredible richness and subtle nutty flavour, qualities that ultimately come from the land. Cows in the region sometimes graze on prés-salés (salt meadows near the sea), where the mineral-rich grass produces milk that is higher in fat, naturally aromatic, and remarkably stable when cooked.
The French are famously attached to their food, and some even claim they can recognise genuine Isigny products by smell alone. Butter, milk, cream… if it comes from Isigny, chances are it’s exceptional.
Fun Fact: In the 19th century, cream from Isigny-sur-Mer was said to be “more to eat than to drink”, blurring the line between cream and dessert.
5. Ispahan – An Unmistakably Pink Macaron, Crafted by Pierre Hermé
Ispahan is a modern French icon. Even if the name doesn’t ring a bell, you’ve almost certainly seen one. Visually, it resembles a giant macaron sliced open and filled with delicate rose petal cream, fresh raspberries, and pieces of lychee and above all, it is unmistakably pink.
Unsurprisingly, given that it’s essentially an elevated macaron, it was created by Pierre Hermé — one of the first pastry chefs to bring rose into mainstream French patisserie. Despite its refined appearance, it revolves around just three core flavours: rose, raspberry, and lychee. The macaron version is the most famous, but Ispahan also appears as a layered cake, a tart, or even an ice cream.
Fun Fact: The dessert is named after the Iranian city of Isfahan, historically associated with rose cultivation and perfumed gardens.
6. Île de Ré Salted Butter Caramel – A Deeply Flavourful Caramel that Balances Sweetness with Mineral Depth.
If you ever visit France in the warmer months, make sure to head to the Île de Ré. This beautiful, windswept island off the Atlantic coast is particularly famous for its salted butter caramel.
This variation on the classic uses salted butter and sea salt harvested directly from the island’s salt marshes, resulting in a deeply flavourful caramel that balances sweetness with mineral depth.
Île de Ré salted butter caramel appears in many forms: as a spread for bread, crêpes, or brioche; as a sauce for ice cream or île flottante; in filled chocolates (perfect souvenirs); and in pastries and entremets.
Fun Fact: Long before salted butter caramel became fashionable, salted butter itself was the norm on the Île de Ré. Before refrigeration, salt was essential for preservation and many beloved desserts were born from this practical necessity.
7. Invisible aux Pommes – A Modern French Gâteau Popularised in the 2000s (and luckily not invisible).
Invisible aux pommes is a modern French gâteau popularised in the 2000s. It’s made with ultra-thin slices of apple held together by a minimal batter of eggs, milk, a little flour, and sugar, baked into a soft, custard-like cake.
The name comes from the fact that the apples are layered so densely that the batter is almost invisible. But it’s there, just enough to hold everything together and carry subtle flavours like vanilla, rum, or lemon zest. Unlike traditional cakes where fruit is an addition, here the apples are the cake.
Because apples are the star, variety matters. Golden and Reine des Reinettes work best. The cake can be served warm or cooled, with ice cream or even better, a spoonful of crème fraîche or crème d’Isigny.
Fun Fact: There’s also an invisible aux courgettes, a savoury version that proves the concept works well beyond dessert.
8. Irouléguy Wine – Wine from one of France’s Smallest Appellations
We return to the village of Irouléguy to look at its wine. The vineyards cling dramatically to the foothills of the Pyrenees, and the first vines were planted in the Middle Ages by monks.
Unlike the cheese, Irouléguy wine is an official appellation, recognised in 1970. It’s one of France’s smallest appellations (around 240 hectares) and was saved from near disappearance by local farmers and cooperatives. Red and rosé wines are usually blends of Tannat, Cabernet Franc, and Cabernet Sauvignon, while whites are made from Gros Manseng and Petit Manseng.
Fun Fact: In the early 20th century, the vineyards were on the verge of disappearing as young people left the mountains. Reviving wine-growing created year-round work and helped keep families anchored to the land.
9. Izarra – A Distilled Herbal Liqueur Made from Armagnac
Still in the Basque region, we end with its green (and yellow) star, Izarra, which literally means “star” in Basque. This distilled herbal liqueur is made from Armagnac, a blend of local and exotic herbs and spices, and sugar.
Created in the early 20th century, it exists in two versions: Izarra Verte, more herbal and intense, and Izarra Jaune, softer and slightly sweeter. Both sit around 40% ABV, placing them firmly in the world of digestifs.
Fun Fact: When monastic herbal liqueurs disappeared after laws restricted religious orders in the early 20th century, Basque producers created Izarra as a secular alternative, preserving herbal traditions without monasteries.
FAQs: A to Z of French Food: Letter I
Q: What are some traditional French foods beginning with I?
A: Traditional French foods beginning with I include Île Flottante, Imbrecciata, Irouléguy Cheese, Isigny Cream (Crème d’Isigny), Ispahan, Île de Ré Salted Butter Caramel and Invisible aux Pommes
Q: What is Ispahan?
A: Named after the Persian city of Isfahan, historically associated with rose cultivation, the Ispahan macaron is filled with rose petal cream, lychee, and fresh raspberries. It was created by Pierre Hermé, the celebrated French pastry chef known for reinventing the modern macaron.
Q: What is Isigny Cream used for?
A: The cream is mostly used in cooking and making velvety sauces, but it is also a great topping for baked goods, pastries and fruit.
Q: What’s the difference between île flottante and crème brûlée?
A: They’re easy to confuse, but the two are quite different in both texture and technique. Île flottante is a cloud of poached meringue set afloat on cold crème anglaise, while crème brûlée is a baked custard finished with a thin, torched layer of caramelised sugar. One is soft and cool throughout, the other is chilled beneath a crackling warm crust.
Q: What does Izarra taste like?
A: Izarra is herbal and aromatic rather than fruity, closer in spirit to Chartreuse than to a typical French liqueur. Izarra Verte is the more intense of the two, with a bright, almost medicinal edge, while Izarra Jaune is softer and slightly sweeter, making it the gentler introduction for a first taste.
Q: Is Ossau-Iraty the same as Irouléguy cheese?
A: Not quite. Ossau-Iraty is the official AOP for sheep’s milk cheese across the wider Basque and Béarn region, and most cheeses made around Irouléguy fall under that label. But some local producers choose not to apply for certification, opting instead to sell simply under the village’s name — a small but telling distinction between regional protection and local identity.
Final words about A to Z of French Food: Letter I
So there you have it, French foods and drinks beginning with the letter I. From island desserts and mountain soups to windswept vineyards and herbal digestifs, I is less about uniformity and more about identity.
If you are interested in discovering more about French Gastronomy, you might also enjoy our curated selection of wine and cook books.
I hope you enjoyed this feature about the A to Z of French Food : Letter I and we will be back soon with more French Food and Drink inspiration.
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