3 Traditional Foods
You Have To Try in Pont-Sainte-Marie

This classic peasant stew hails from the French region of Burgundy. This dish is the perfect showcase for the harmonious coexistence of its two main ingredients – coq, or rooster, and vin, or wine, in this case a bold, rustic red wine. The rooster is cut into sections and combined with rooster's blood, onions, carrots, garlic, thyme, bay leaves, parsley, mushrooms, salt, pepper, and a hefty dose of red wine. The ingredients are then slowly cooked over low heat until the meat becomes tender. One of the first documented recipes for coq au vin dates back to 1913, when the French natural philosopher and zoologist Mathurin Jacques Brisson stumbled upon the dish in the Chaîne des Puys region. Julia Child later popularized the recipe among English-speaking audiences on her TV program The French Chef. This simple "drunk chicken" dish is often accompanied by steamed or boiled parsley potatoes or buttered noodles.Expand

Often considered an institution of French cuisine and the mother of all French dishes, this is the ultimate home cooked meal – traditional and bourgeois, yet simple and flavorful. Blanquette de veau is a veal stew (often with mushrooms and onions) in which neither the veal nor the butter is browned during cooking. The ingredients are cooked en blanquette, meaning that they are simmered in white stock or water with various seasonings, resulting in a decadent and creamy white sauce. The first recipe for blanquette de veau hails from the 1739 edition of Les Dons de Comus, in which the author references its long tradition. The dish is usually served with rice, but carrots, leeks, and cucumbers also make great accompaniments to this gem of French cuisine.Expand

Andouillette is a French specialty sausage made with pork meat and intestines, onions, wine, pepper, and other seasonings. The sausage contains parts of pig's colon, which is the reason why it is considered to be an acquired taste, as it has an intense, unusual smell which is described by some people as reminiscent of urine. The sausage can be served hot or cold, and it can be barbecued, boiled, or pan-fried. It is traditionally accompanied by vegetables in red wine sauce or roasted potatoes with a fresh salad on the side.Expand