For many people, one of the most enjoyable thing about French holidays is savouring local delicacies which are typical of the region they are visiting. Fragrant cheeses, crusty bread and local wine are some favourite treats which I always enjoy during my holidays to France, however I also enjoy dining in different restaurants and trying dishes which are cooked in the traditional way by locally born chefs.

I have been taking holidays to France for some years now, so have slowly managed to grasp the local lingo, and choosing items from menus which have no English translation doesn’t phase me, yet I understand that many people find themselves ordering “blind” because they can’t work out what things are. More than once, I have seen people who are obviously tourists, ordering something by pointing at the menu, and then being horrified when they are served a plate of offal or unshelled prawns.

To help those of you who are going on Holiday in France, but aren’t sure about what to order, I’ve made a list of some of the top speciality dishes to try during your vacation.

Escargot

Escargot is the French word for snails, which are a classic starter dish served throughout France. While you may feel a little wary about ordering a plate of snails, I highly recommend that you order at least one portion (share them with your companions, if it is the first time!) during your French holidays. Once you get over the initial thoughts of snails being unappetising, you’ll find that the rich garlic, butter sauce makes them very palatable, and you may even become a fan. By the way – Escargot aren’t slimy, they have a slightly chewy texture, not unlike chicken.

Moules Frites

If chomping on land snails is too far from your comfort zone, discover one of France’s favourite fast foods. Moules Frites are mussels in the shell, steamed in a fragrant stock of wine, garlic, parsley and shallot, and served with a side order of golden French fries. This is a wonderful way to experience French seafood at its best, and is particularly well known in the Brittany region.

Cassoulet

Originating from the South of France, Cassoulet is a type of stew made by slowly cooking white beans, and a selection of meats. Different regions of France, and even individual chefs each have their own recipe for Cassoulet, but most include sausages, pork fat, duck or goose, and sometimes mutton. Although Cassoulet is sold in tins, in most French supermarkets, I recommend that you find a good restaurant and sample a home-made version – the difference in flavour and texture is significant.

La Salade Truffé

If you see the magical words “La Salade Truffé” written on a restaurant menu during your French holidays, be sure to order a dish immediately. Truffle salad showcases perfectly, the delicate and rare flavour of the fascinating truffle, and is wonderful as a side dish or starter. Truffles are notoriously hard to find, so dishes which include them may be pricy, but it is an experience you won’t forget!