I've Lived In France for More Than a Decade and This Is the No. 1 Dish I Recommend Every Traveler Try

"From pioneers like Auguste Escoffier, the "King of Chefs and Chef of Kings," to modern-day masters like Paul Bocuse and Alain Ducasse, the French aren't only revered for gastronomy, they practically invented it. On a first-time trip to Paris, biting into the city's best baguettes and croissants is as much on the bucket list for many as a visit to the Eiffel Tower or Louvre."

"When asked what is the No. 1 dish to try in France, it's hard to narrow down the list in a country that is responsible for so many culinary greats. Each region champions its own famed specialties: the Languedoc claims cassoulet, the slow-cooked sausage, duck, and white bean stew; Burgundy is the birthplace of escargot and beef bourguignon; and saffron-infused bouillabaisse seafood stew is a signature of Provence-namely Marseille."

"After more than a decade living in France, I've sampled my fair share of classics, but the most surprising-and undervalued-is also among the country's most historically significant: the savory soufflé. One of the culinary world's finest examples of molecular gastronomy, the soufflé was invented long before Ferran Adrià popularized the chemistry-inspired style of cuisine at his now-closed El Bulli in Catalonia."

France established many culinary techniques and iconic chefs shaped haute cuisine. Regional specialties include Languedoc's cassoulet, Burgundy's escargot and beef bourguignon, and Provence's saffron-infused bouillabaisse. The savory soufflé originated in the 18th century; its name derives from souffler, meaning to blow or puff up. The original soufflé was savory, often filled with cheese or meat, and predates modern molecular gastronomy pioneers. Sweet versions now dominate dessert menus at Parisian institutions, but the savory soufflé remains historically significant and provides a light, airy, savory experience that requires seeking out beyond common dishes like steak frites.

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