Boeuf Bourguignon : stew made with pieces of beef cocked, with mushrooms, onions and peas Quiche Lorraine : a regional pastry from Nancy (city) in Lorraine, made with bacon, cream and grated cheese Escargots : (Petits Gris or Escargots de Bourgogne) snails, usually served with garlic butter Salade Niçoise (my favourite) salad typical of Nice and Provence, made with lettuce, onion, black olives, tuna, anchovy, and hard boiled eggs (perfect as an entrée) Pot-au-feu : home cooked stew with chunks of beef, bone with marrow, cooked in a broth and many vegetables. Ratatouille As a dessert, crêpes suzette : orange flavoured crêpes (French pan cake) H