Welcome back to The Velvet Runway and this feature where we are delving into the A to Z of French Food: Letter G – Gourmet Classics and Gastronomic Favourites.
As we move further through the A to Z of French food, each new letter reveals a world of flavours, techniques and regional specialities. In this article, we turn to the letter G — a letter that truly spans the full spectrum of French gastronomy.
As its first letter suggests, the letter G feels generous. It brings to mind golden pastries, generous helpings and glossy sauces. And unlike the elusive H, the letter G is very much present in the French language and therefore in French cuisine.
The really tricky thing is getting the gist of the pronunciation. Sometimes it’s soft, sometimes it’s hard, sometimes it hides behind an “e” or an “i”… it is, after all, the French language, and as many know, it’s full of tricks. But whatever the sound of the letter, the dishes it introduces are rich, varied, and deeply rooted in tradition.
Now, as a quick disclaimer, as for every A to Z of French Food article, not all dishes will be to everyone’s taste. But what is sure is that each tells a story, and that’s what makes them worth discovering.
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 explore the flavours of France through the letter G.
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 G
Continuing our delicious journey through French cuisine, this week we’re exploring nine iconic foods and one classic cocktail that start with the letter “G” : Gratin Dauphinois, Galette, Gigot d’Agneau,
Gougères, Garbure, Grenouilles, Gésiers, Glace, Gâteau Basque
and an Alsatian wine, Gewurztraminer.
1. Gratin Dauphinois
This dish is one that often comes to mind when one thinks of French cuisine. After all, is there anything quite as French as the gratin dauphinois?
Originating from the Dauphiné region in southeastern France, it’s a perfect example of how a handful of humble ingredients can become something deeply satisfying. Indeed, all it is are some thinly sliced potatoes, layered with cream, garlic, and a touch of seasoning, then baked slowly until tender and golden on top. It’s the kind of dish that doesn’t try to impress, yet always does.
And the great thing about it is that, since it’s a gratin, you can just pop it in the oven and go about your evening as it slowly cooks. You can serve it on its own, but it is also a great accompaniment for roasted meat. And you can either prepare a big dish of it or individual ramekins for the haute cuisine vibe.
Fun Fact: There is no cheese in a gratin dauphinois, despite what many people think! The creaminess of the dish comes from the magic of cream and starch coming together. And adding cheese technically turns it into a different dish, often called gratin savoyard!
2. Galette
This word is one of the most versatile in French cuisine because it can mean many things: a type of pancake, a biscuit, a pastry filled with almond filling… but when it’s on its own, the word galette usually refers to the savoury crêpes made from buckwheat flour that originate from Brittany.
It is traditionally made on something called a billig and is usually filled with ham, cheese, and egg.
Fun Fact: The galette bretonne is not to be confused with the galette des rois, eaten in January to celebrate Epiphany. Hidden inside is a small figurine, and whoever finds it becomes king or queen for the day.
3. Gigot d’Agneau
“Gigot d’agneau”, or leg of lamb, is a centrepiece dish, the kind that anchors a table and gathers people around it, making it a great dish to prepare when people are coming over (as it is sure to impress quite a few). It is often served pink in the centre, which may put a few people off, especially those who like their meat well done. It is roasted slowly with garlic and herbs, and served with beans, potatoes, or seasonal vegetables.
In France, it is often eaten around this time of year, spring and Easter, and it embodies the French love for well-sourced, well-cooked meat.
Fun Fact: A classic preparation is gigot à la cuillère, cooked so slowly that the meat becomes tender enough to eat with a spoon.
4. Gougères
Light, airy, and dangerously easy to eat, gougères are small pastry puffs mixed with cheese, typically Comté or Gruyère, and baked until golden. They are delicious savoury treats and are often served warm as an apéritif.
They look delicate and are hollow, which explains why most people find them so easy to eat! But they are also full of flavour and texture, with a crisp exterior giving way to a soft, cheesy interior.
Fun Fact: Gougères come from Burgundy and are traditionally served with a glass of local wine.
5. Garbure
This one is close to my heart, as I remember a restaurant in the south-west of France that did the best garbure I have ever had. It is from that region and is a hearty soup that sits somewhere between a broth and a stew. And like most broths or stews, it is the definition of rustic cooking, as it is made with leftover cabbage, beans, potatoes, and often confit duck or ham.
It’s a dish that evolves over time, often reheated and enriched over several days, each time gaining more depth and character.
Fun Fact: Garbure was historically a peasant dish, designed to make the most of whatever ingredients were available, and no two versions are exactly alike.
6. Grenouilles
This one had to be on the list! It screams France so much that it is even the nickname sometimes used for French people!
Cuisses de grenouilles, or frog legs, are a traditional delicacy in certain regions of France and are appreciated for their tenderness and subtle taste. I’ve never tried them, but most people say they taste like chicken, and if you order them in a restaurant, chances are they will be sautéed with garlic and parsley.
Fun Fact: Despite their reputation, frog legs are not an everyday food in France and are usually reserved for restaurants or special occasions.
7. Gésiers
Another one from the south-west of France, a region known for its flavourful and very much duck-based cuisine, is gésiers, or duck gizzards. They are a staple there and will often be served warm in salads with greens and walnuts, as they have a rich, slightly chewy texture and a deep, savoury flavour that pairs beautifully with sharp vinaigrettes.
Fun Fact: Like many French specialities, gésiers are part of a “nose-to-tail” approach to cooking, ensuring that no part of the animal goes to waste.
8. Glace
No culinary journey would be complete without something sweet, and glace, or ice cream, holds a special place in French desserts. Whether enjoyed in a cone while walking through a summer market or plated elegantly in a restaurant, it’s a simple pleasure done well.
Fun Fact: in France, there’s a distinction between glace (made with cream and often eggs) and sorbet (fruit-based and dairy-free).
9. Gâteau Basque is the last of our A to Z of French Food: Letter G
The Basque Country has such a rich and traditional cuisine, full of delicious dishes, and for dessert, they have the gâteau Basque. It is a buttery pastry filled with either black cherry jam or pastry cream.
It’s a no-fuss cake, and even if you buy it in a boulangerie, it has the feel of a homemade dish, with no extra fluff.
Fun Fact: Every Basque village seems to have its own “best” version, and debates over filling can get surprisingly passionate (cream is the best!).
A to Z of French Food: Letter G Bonus Drink : Gewurztraminer
To finish, we head to Alsace for a glass of Gewurztraminer, an aromatic white wine known for its floral and spicy notes. It’s a wine that doesn’t go unnoticed, often pairing beautifully with strong cheeses, spicy dishes, or even desserts.
Like many French wines, it reflects its “terroir“, the unique combination of soil, climate, and tradition that shapes its character.
Fun Fact: Gewurztraminer is one of the few wines that pairs well with dishes that are typically difficult to match, such as those with sweetness or spice.
Final words about A to Z of French Food: Letter G
So there you have it, dishes that begin with the letter G that remind us that French cuisine is not just about refinement, but about warmth, resourcefulness, and the simple pleasure of sharing good food.
As we continue our journey through the alphabet, the letter G stands as a delicious reminder of why French food continues to inspire the world.
So whether you are a home cook, a food enthusiast, or a traveller eager to experience authentic French flavours, the foods of G offer a perfect starting point for discovering the depth, creativity, and charm of French gastronomy.
If you are interested in discovering more about French Gastronomy, you might also enjoy our curated selection of wine and cook books.
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Bon appétit!
