10 most popular french dishes | French cooking. These spherical, light, airy puff pastries were invented in the early 1800s in Antonin Carême’s pastry shop in Paris, and are baked such that the center part can be removed, leaving a hollow that can then be filled with either sweet or savory ingredients. Butter, white wine, shallots, and white wine vinegar are used to make this thick, rich, creamy sauce. It has a tangy, somewhat sweet flavor that pairs well with poached fish, shellfish, and asparagus. French chefs who wanted to lighten up their dishes with tart sauces instead of more typical, roux-heavy sauces developed this versatile sauce in the 1960s and 1970s. Calissons are diamond-shaped desserts prepared with almonds and candied melons and covered in icing and are a delicacy of Aix-en-Provence. Almonds and candied fruits have been combined in recipes since Greek and Roman times, and some documents from the 12th century mention Italian monks making almond cakes. Plateau de fruits de Mer, which translates to “a plate of sea fruits,” is a traditional French cuisine that consists of a platter of various types of shellfish served over crushed ice. Shellfish such as shrimp, mussels, lobsters, crabs, clams, and oysters are common ingredients in this meal, and they can be cooked or uncooked.
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