French cuisine quiz
Checked on 12 November 2026
Question 1 of 10
Discover
Ratatouille, the classic French vegetable stew, comes from which region?
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The answer is Provence.
Ratatouille comes from Provence in southern France, where summer tomatoes, eggplant, zucchini and peppers grow well.
Discover
The soft cheese Camembert was first made in which French region?
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The answer is Normandy.
Camembert is a soft, creamy cow's milk cheese first made in the village of Camembert in Normandy.
Discover
Bouillabaisse, the famous dish of Marseille, is a stew made mainly with what?
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The answer is Fish and shellfish.
Bouillabaisse is a Provencal fish soup from the port city of Marseille, often flavored with saffron.
Discover
Bechamel, the classic French white sauce, is made by whisking a roux with which liquid?
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The answer is Milk.
Bechamel starts with a roux of butter and flour, and milk is slowly whisked in to make a smooth white sauce.
Practise
Roquefort, the famous French blue cheese, is made from which animal's milk?
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The answer is Sheep.
Roquefort is a tangy blue cheese made from sheep's milk in southern France.
Practise
Which herb gives bearnaise sauce its typical flavor?
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The answer is Tarragon.
Bearnaise is a buttery egg-yolk sauce flavored with shallot, pepper and tarragon, and it is a classic partner for steak.
Practise
Cassoulet, the slow-cooked French dish, is a stew of meat and which main ingredient?
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The answer is White beans.
Cassoulet is a slow-cooked stew of white beans with meats such as pork sausage, duck or goose.
Expert
Which Normandy farmer is credited with first making Camembert cheese, in 1791?
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The answer is Marie Harel.
Marie Harel is credited with creating Camembert from raw cow's milk in Normandy in 1791.
Expert
Real Roquefort cheese must be aged in natural caves near which French village?
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The answer is Roquefort-sur-Soulzon.
Only cheese aged in the natural limestone caves of Roquefort-sur-Soulzon may carry the protected name Roquefort.
Expert
Bechamel sauce is said to be named after Louis de Bechameil, a steward to which French king?
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The answer is Louis XIV.
The sauce is thought to take its name from Louis de Bechameil, chief steward to King Louis XIV in the 17th century.