50 most popular regional desserts in France

France’s regional desserts showcase the country’s diverse culinary heritage. Here’s a list of 50 popular regional desserts from various parts of France, without specific ranking:

1. Calisson d’Aix-en-Provence (Provence): Almond-shaped candies made from almond paste and candied fruit.

2. Tarte au Sucre (Northern France): A sugar pie with a sweet, gooey filling.

3. Canelé (Bordeaux): Small, caramelized pastries with a custardy interior, flavored with rum and vanilla.

4. Far Breton (Brittany): A prune custard tart.

5. Tourteau fromagé (Poitou-Charentes): A cheesecake-like dessert with a burnt top.

6. Tarte Tropézienne (French Riviera): A brioche-like pastry filled with cream.

7. Puits d’Amour (Gascony): Pastry shells filled with caramelized pastry cream.

8. Tarte au Flan (Alsace): A custard tart.

9. Broyé du Poitou (Poitou-Charentes): A large, buttery shortbread cookie.

10. Gâteau Basque (Basque Country): A traditional Basque cake filled with pastry cream or cherry jam.

11. Gâteau au Noix (Dauphiné): A walnut cake.

12. Fouace (Anjou): A sweet, braided bread flavored with orange blossom water.

13. Gâteau aux Noix de Pézenas (Languedoc): A walnut cake with a distinctive dome shape.

14. Bugnes (Lyon): Fried dough ribbons often dusted with powdered sugar.

15. Gâteau de Savoie (Savoie): A light, fluffy sponge cake.

16. Cigares aux Amandes (Lorraine): Almond-filled pastry cigars.

17. Gâteau Nantais (Nantes): A rum-soaked almond cake.

18. Galette Charentaise (Poitou-Charentes): A puff pastry tart filled with pastry cream.

19. Gâteau de Riz (Normandy): A creamy rice pudding baked to a golden crust.

20. Kouign-Amann (Brittany): A buttery, caramelized pastry.

21. Clafoutis Limousin (Limousin): A cherry clafoutis made with whole cherries.

22. Broyé du Poitou (Poitou-Charentes): A large, buttery shortbread cookie.

23. Biscuit Rose de Reims (Champagne): Pink, sponge-like biscuits traditionally dipped in champagne.

24. Pogne de Romans (Dauphiné): A brioche-like bread flavored with orange blossom water.

25. Palets Bretons (Brittany): Thick, buttery shortbread cookies with a crumbly texture.

26. Gâteau de Poudre d’Amende (Lorraine): An almond powder cake.

27. Croustade aux Pommes (Gascony): A flaky pastry tart filled with apples.

28. Pain d’Épices (Alsace): A spiced gingerbread cake.

29. Craquelin (Brittany): A crispy, caramelized puff pastry.

30. Tourte aux Blettes (Nice): A sweet Swiss chard pie with pine nuts and raisins.

31. Babas au Rhum (Lorraine): Yeast cakes soaked in rum syrup.

32. Tielle Sétoise (Languedoc): A seafood-filled pastry from Sète.

33. Pâté aux Prunes (Lorraine): A plum tart with a flaky pastry crust.

34. Gras Double (Lyon): A rich and creamy dessert made from cow’s stomach lining.

35. Tarte aux Mirabelles (Lorraine): A plum tart featuring the sweet Mirabelle plums.

36. Pâtisseries de Porto-Vecchio (Corsica): Assorted pastries from Porto-Vecchio.

37. Gâteau de Compostelle (Pyrenees): A cake made with almonds, honey, and spices.

38. Tarte au Maroilles (Northern France): A tart filled with Maroilles cheese.

39. Croustade aux Pommes (Gascony): A flaky pastry tart filled with apples.

40. Pain Viennois (Alsace): Sweet, soft bread with chocolate chips or raisins.

41. Pascade (Aveyron): A sweet pancake often served with honey or sugar.

42. Pêches Melba (Savoy): Peaches with vanilla ice cream and raspberry sauce.

43. Merveilles (Gascony): Small, fried dough pastries often drizzled with honey.

44. Tarte à l’Oignon (Alsace): An onion tart with cream and bacon.

45. Tarte aux Framboises (Lorraine): A raspberry tart.

46. Bugnes Lyonnaises (Lyon): Fried dough ribbons often dusted with powdered sugar.

47. Nonnettes de Dijon (Burgundy): Gingerbread-like cakes filled with jam.

48. Fouace (Anjou): A sweet, braided bread flavored with orange blossom water.

49. Crêpes Suzette (French Riviera): Thin pancakes with a sauce made from orange juice, sugar, and Grand Marnier.

50. Galette des Rois (Various Regions): A puff pastry cake traditionally served on Epiphany, containing a hidden figurine or charm.

These regional desserts offer a glimpse into the diverse and delicious world of French pastry and confectionery traditions.