Welcome back to The Velvet Runway and this feature where we are delving into the A to Z of French Food: Letter J – Joie de Vivre & Joyful Flavours.
The letter J is full of everyday French favourites, from iconic sandwiches and slow-cooked classics to timeless culinary techniques, regional wines, and delicious pastries. In this week’s article, we’ll travel across France discovering the dishes, drinks, and traditions that have earned their place on French tables.
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 J.
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 J
This week we’re exploring eight iconic foods and two drinks that start with the letter “J” : Jardinière de Légumes, Jambon-Beurre, Jambon de Bayonne, Joues de Bœuf, Julienne, Jarret de Porc, Jalousie, Jésuite, Jus de Pomme Artisanal and Jurançon.
1. Jardinière de Légumes – A Classic French Vegetarian Dish is the first of our A to Z of French Food: Letter J
A jardinière de légumes sounds like something you’d find in your garden, and that is exactly the point of this dish. It emerged in 18th-century France, when people (especially the bourgeoisie) began eating more seasonally. And within their estates and town houses, they began to add kitchen gardens in order to have fresh fruit and veg. With this, the dishes that were made began reflecting what was growing just outside the front door.
So, because of this, a jardinière typically includes carrots, peas, green beans, turnips, and sometimes lettuce, all of which are gently cooked to keep their crunchiness and taste.
Fun Fact: In traditional menus, jardinière also referred to the cut of the vegetables, not just the ingredients themselves.
2. Jambon-Beurre : The iconic French Sandwich
No article on French food starting with the letter J would be complete without the famous (and delicious) jambon-beurre. Also known as le Parisien, this iconic sandwich is simplicity at its finest: half a baguette, spread with salted butter and filled with slices of jambon blanc (named for its pale rind, or couenne).
In terms of French cuisine, it’s quite modern and rose to popularity in the early 20th century alongside industrial bakeries. It also became more popular with the introduction of lunch breaks in France. This iconic sandwich highlights one of the key beliefs of French cuisine, that quality ingredients is all you need to make a simple dish.
Fun Fact: France consumes over one billion baguette sandwiches a year, and jambon-beurre sandwiches are part of the reason why.
3. Jambon de Bayonne – A Charcuterie Board Favourite
Still on the subject of ham, jambon de Bayonne is another charcuterie-board favourite and you’ll find it on most planches that you order in French for the apéro. Produced near the Adour River in the Basque region, it’s salted and air-dried thanks to strong Atlantic winds and the result is a delicate, melt-in-your-mouth texture that pairs beautifully with baguette and butter.
Fun Fact: The ham is salted with salt from nearby Salies-de-Béarn, linking two regional crafts in a single product.
4. Joues de Bœuf – Braised Beef Cheeks
When it comes to melt-in-your-mouth meat, joues de bœuf are hard to beat. These translate to beef cheeks and are braised for hours and hours. This is because they used to be considered a humble butcher’s cut that needed to be cooked for long, but nowadays, the dish has been reclaimed by modern bistros as a symbol of cuisine du terroir. In the same vein, you’ll also find joues de porc (pork cheeks) and joues de lotte (monkfish cheeks).
Fun Fact: Beef cheeks are so rich in collagen that they practically create their own sauce as they cook, and honestly, it’s surprising they haven’t been labelled a superfood yet.
5. Julienne– A Cutting Technique
Once again, we’re talking technique (but then again, French cooking is about 90% technique). A julienne refers to vegetables sliced into thin matchsticks, often used in soups, salads, and garnishes. And you may not know this but one of the reasons French cuisine is so famous worldwide is because it was one of the first to be codified, meaning that chefs took the time to write down techniques and recipes. And indeed, as a cutting method, the julienne was codified by classical French cuisine in the 18th century.
Fun Fact: The julienne cut isn’t named after a person, but after the month of July, a nod to summer vegetables.
6. Jarret de Porc –Braised or Roasted pork knuckle
Back to the meat and in French cuisine, its never really off the table for long. Jarret de porc is a pork knuckle, usually taken from the lower part of the leg and typically braised or roasted. It’s especially common in eastern and northern France, where hearty, slow-cooked dishes are the norm, and it is served whole with the bone which makes it a centerpiece dish.
Depending on the region, it can be served with different things such as potatoes, sauerkraut, and of course, a strong beer or good red wine.
Fun Fact: There’s also jarret de veau, braised veal shank, another slow-cooking classic.
7. Jalousie – A delicious Puff-Pastry Dessert
Jalousie usually refers to an emotion but the French have a way of making everything about food and now, the jalousie also refers to a puff-pastry dessert, usually filled with apples, (but they can also be filled with other fruit or chocolate), either cut into pieces or stewed. It looks a bit like a chausson aux pommes but with slits cut into the top, resembling window blinds a bit.
Fun Fact: The name jalousie comes from the blinds that bear the same name and the fact that they allow you to look out without being seen.
8. Jésuite – A traditional French Pastry, associated with Southern France
The jésuite, as well as being a religious order, is a traditional French pastry, particularly associated with southern France. It looks like a triangle and it’s filled with frangipane, an almond paste and dusted with icing sugar.
Fun fact: the pastry is said to be named after the Jesuit order, probably because of its triangular shape which evokes the three-point hat worn by the Jesuits.
9. Jus de Pomme Artisanal- Artisanal Apple Juice
Ok so just to be clear, there’s apple juice… and then there’s jus de pomme artisanal. France is known for the latter: cloudy, aromatic, gently tart, and often closer to cider than juice.
In Brittany and Normandy, apple juice developed alongside cider production, providing a non-alcoholic alternative for children and non-drinkers (way ahead of its time).
Fun Fact: High-quality French apple juice is often unfiltered, leaving natural sediment for flavour and making the juice cloudy instead of clear (that’s how you know it’s good).
10. Jurançon – A Wine from the Foothills of the Pyrenees
Ending with wine (as usual), Jurançon comes from the foothills of the Pyrenees. The appellation produces both dry and sweet wines, some made from grapes harvested after snowfall, which naturally concentrates sugars.
Fun Fact: Legend has it that King Henry IV was baptised with drops of Jurançon placed on his lips, blessing both the king and the wine.
FAQs: A to Z of French Food: Letter J
Q: What are some traditional French foods beginning with J?
A: French foods beginning with J include jambon-beurre, jambon de Bayonne, jardinière de légumes, joues de bœuf, jarret de porc, jésuite, julienne, jus de pomme artisanal, and Jurançon.
Q: What is a jambon-beurre?
A: A jambon-beurre is one of France’s most iconic sandwiches. It consists of a fresh baguette filled with salted butter and slices of jambon blanc (cooked ham), proving that simple, high-quality ingredients are often all you need.
Q: What does julienne mean in French cooking?
A: Julienne is a classic French knife technique in which vegetables are cut into thin, even matchsticks. It is commonly used in soups, salads, and garnishes and remains one of the fundamental cuts taught in culinary schools.
Q: What is the difference between jambon-beurre and jambon de Bayonne?
A: Jambon-beurre is a simple baguette sandwich made with cooked ham and butter, while jambon de Bayonne is a cured, air-dried ham from southwest France that is often served as part of a charcuterie board or enjoyed on its own.
Q: What is a jésuite pastry?
A: A jésuite is a traditional French puff pastry filled with almond frangipane and dusted with icing sugar. Its distinctive triangular shape is thought to have inspired its name.
Q: What is Jurançon wine?
A: Jurançon is a French wine from the foothills of the Pyrenees in southwest France. The appellation produces both dry and sweet wines, many of which are known for their vibrant fruit flavours and excellent ageing potential.
Final words about A to Z of French Food: Letter J
So there you have it, the letter J, illustrating centuries-old techniques, regional traditions, and the quiet confidence of French cuisine.
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 J and we will be back soon with more French Food and Drink inspiration.
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