French cuisine is considered to be one of the world's most refined and elegant styles of cooking, and is renowned for both its classical ("haute cuisine") or grande cuisine and provincial styles.

Many of the world's greatest chefs, such as Taillevent, La Varenne, Marie-Antoine Car?me, Georges Auguste Escoffier, Fernand Point, and Paul Bocuse, are or were masters of French cuisine. Additionally, French cooking techniques have been a major influence on virtually all Western cuisines, and almost all culinary schools use French cuisine as the basis for all other forms of Western cooking.  

This is in no way a definitive list, simply a rough guide and perhaps helpful to Quizmasters and those wishing to gem-up on French cuisine in order to play a quiz!

Alsace:

• Choucroute garnie (sauerkraut with sausages, salt pork and potatoes)
• Sp?tzle
• Baeckeoffe
• Kouglof
• Bredela
• Beerawecka
• Mannala

Alps

• Raclette (the cheese is melted and served with potatoes, ham and often dried beef)
• Fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped)
• Gratin dauphinois
• Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork)

Artois-Picardy:

• andouillette of Cambrai
• Carbonnade (meat stewed in beer)
• Potjevlesch (a four-meat terrine)
• Waterzo? (a sweet water fish stew)
• Escav?che (a cold terrine of sweet water fish in wine and vinegar)
• Hochepot (four meats stewed with vegetables)

Auvergne:

• Tripoux (tripe 'parcels' in a savoury sauce)
• Truffade (potatoes saut?ed with garlic and young Tomme cheese)
• Aligot (mashed potatoes blended with young Tomme cheese)
• Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese)

Brittany:

• Cr?pes
• Far Breton (a flan with prunes)
• Kik ar Fars (boiled pork dinner with a kind of dumpling)
• Kouign amann (a type of galette made flaky by a very high proportion of butter)

Burgundy:

• Boeuf Bourguignon (beef stewed in red wine)
• Escargots de Bourgogne (snails baked in their shells with parsley butter)
• Fondue bourguignonne (fondue made with oil in which pieces of meat are cooked)
• Goug?re (cheese in choux pastry)
• Pochouse (fish stewed in red wine)

Lorraine:

• Quiche Lorraine
• Pot?e Lorraine
• P?t? Lorrain

C?te d'Azur/Provence:

• Bouillabaisse (a stew of mixed Mediterranean fish, tomatoes, and herbs)
• Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic)
• Pieds paquets Lambs' feet and tripe 'parcels' in a savoury sauce
• Soupe au pistou (in season) bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and parmesan.

Nimes:

• Brandade de morue (pur?ed salt cod)

Normandy:

• Tripes ? la mode de Caen (tripe cooked in cider and calvados)
• Matelote (fish stewed in cider)
• moules ? la cr?me Normande (mussels cooked with white wine, garlic and cream)
• tarte Normande (apple tart)

Southwest:

• Salade landaise
• Civet de Lapin (rabbit stew)
• Cassoulet (a dish made with beans, sausages and preserved duck or goose)
• Foie gras (the liver of a force-fed duck or goose)
• Basque cuisine

Wine regions of France

• Alsace
• Beaujolais
• Bergerac
• Bordeaux includes Medoc, Graves, Saint Emilion and Sauternes
• Bourgogne or Burgundy including Chablis, Cote d'Or (which contains Cote de Nuits and Cote de Beaune) and Maconnais
• Champagne
• Jura
• Loire Valley, including Muscadet, Vouvray and Sancerre
• Rhone Valley including Cotes du Rhone, Ch?teauneuf-du-Pape, C?te R?tie and Crozes-Hermitage AOC
• Languedoc-Roussillon region including Minervois, Corbi?res, Faug?res and Cabar~des.
• AOC C?tes du marmandais