This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


soft sweet bread or pastry

Still Life with Brioche by Chardin

Qu'ils mangent de la brioche’ (’Let them eat cake’) Marie-Antoinette did not say (although according to Jean-Jacques Rousseau, an unnamed ‘great princess’ did when she was informed that the peasants were protesting the lack of bread).

Brioche has a long and somewhat confusing history; like bread, it is yeast based, but it is also rich and sweet with butter, eggs, cream, milk or brandy and often sugar, so like a cake. It should be golden brown on top and soft inside.

It was probably invented as a wedding cake in the Vendée, where they still make the richest brioche of all, the gâche vendéenne.

Pâte briochée (brioche dough) is usually made as buns, or as a braided loaf, or as a base for other desserts.

Some classic brioches include:

Read the full content in the app
iOS App Store Google Play

Bread, pancakes, etc


Text © Dana Facaros

Images by Benoît Prieur , PD