Garbure - $27

It’s a southwestern stew made of ham, cabbage, and other vegetables. It’s both comforting and delicious.

What to drink: A tannat.

For dessert: A pastis landais, a sweet brioche from the same area as the garbure.

Cassoulet - $45

A legendary French chef once said this duck and beans stew was the god of southwestern French food. He was wrong. Cassoulet is the god of ALL FOODS. Nothing and I mean nothing can match the comfort brought to you by a good cassoulet. It is the most heartwarming and delicious dish there is.

For dessert: A French apple tart. You can’t really go wrong with this classic.

Pot au feu - $34

This beef and vegetable stew is the ultimate French winter dish. You’ll have a hard time finding anything more heartwarming and comforting (except for cassoulet).

What to drink: A red wine, like a cabernet franc.

For dessert: A far breton, a prune cake from Brittany.

Roasted Chicken and Garlic - $30

Roasted chicken with potatoes is the traditional Sunday lunch in France, whether you buy it already roasted at the local farmers market or you make it at home. There are several recipes, but my favorite includes whole garlic cloves roasted with the chicken. When you eat the chicken you crush the roasted cloves on the meat. It’s unbelievably good.

What to drink: Pretty much any red wine goes with that one.

For dessert: Another French classic, the religieuse — pastry cream, chocolate ganache and whipped cream.

Blanquette de veau - $26

You’ll have a hard time finding a more quintessential French dish than this veal ragout. It’s très très bon.

What to drink: A red Bordeaux.

For dessert: A Paris-Brest, a cream puff filled with whipped cream.

Buckwheat Crêpes- $23

In Brittany, authentic savory crêpes are made with buckwheat flour and filled with anything you can dream of.

What to drink: Apple cider

For dessert: Crêpes suzette.

Gigot D’Agneau Pleureur - GH46

A “crying lamb gigot.” The meat is cooked in the oven, slowly, on a grill, with the potatoes placed on a rack underneath it. The meat’s juices fall on the potatoes and cook them.

What to drink: A red Médoc wine

For dessert: Profiteroles, cream puffs filled with vanilla ice cream and topped with hot chocolate sauce.

Boeuf Bourguignon -GH25

Its name may be hard to pronounce but boeuf bourguignon is always easy to eat. It is basically a delicious red wine beef stew. It is also one of the rare dishes that is even better the second day. So if you’re hosting a dinner and want to cook in advance, this is a perfect option.

What to drink: A red from Bourgogne.

For dessert: An île flottante.

Confit de Canard - GH37

I don’t know who had the idea to cook a duck in its own fat, but that genius should be canonized. Even the strongest atheist will believe in God after tasting this specialty, especially if it’s served with duck fat-fried potatoes.

What to drink: A red Bordeaux

For dessert: A French strawberry pie