A Culinary Tour Of Europe: 10 Dishes To Try Before You Die


Whether you’re a foodie or just want to try something new, there’s no better way to experience the world than with your mouth. Here are 10 dishes that are sure to be tasty and memorable.

A Culinary Tour Of Europe: 10 Dishes To Try Before You Die


Croque-Monsieur is a French sandwich that’s usually made with ham, cheese and bechamel sauce. It originated in the late 19th century, when it was sold as a snack or light meal at cafes in Paris. Croque-Monsieur literally means “crisp Mister,” which is why you’ll often see this dish referred to as “Croque Monsieur” (with an accent on the second syllable).

It has been said that Ernest Hemingway preferred his Croque Monsieurs grilled instead of pan fried — but we think they’re best cooked up on your stovetop!


Crepes are a traditional French dish. They’re made from a thin batter of eggs, flour, milk and salt. Crepes can be served with sugar or chocolate sauce for dessert, but they’re also delicious when topped with savory ingredients like cheese and ham or spinach and mushrooms.

Crepes are usually eaten for breakfast or brunch–the perfect way to start your day off right!


Bouillabaisse is a French fish stew that originated in Marseille. It’s made with a variety of seafood, including fish, shellfish and crustaceans. The dish comes served in a large soup bowl and can be enjoyed as an appetizer or main course.

Bouillabaisse is traditionally prepared using olive oil instead of butter or cream; this gives it a distinct flavor profile compared to other seafood stews like chowders or bisques.

Moules frites

Moules frites is a French dish of mussels and fries. It originated in Belgium, where it’s called moules-frites. The word “moules” means mussels, and the word “frites” means fries. You might know this dish by its other name: Belgian mussels with French fries!

You can find many great versions of both the mussels and the fries around Europe (and even here in America). But there are some key things to look for when you’re ordering your meal:

  • Good quality mussels should be plump and smell fresh, not fishy or stale. Make sure each one has that little knob on its hinge side–this helps keep them closed while cooking so they don’t end up opening up too early! If they’re open before then, just tap them gently together until they close back up again; no need to worry about losing any meat inside while doing so because they’ll still seal shut once cooked anyway!
  • When choosing between Belgian style frites versus their French counterparts don’t forget that although both types tend towards being thicker than American fast food versions thanks largely due

Calpolgrecian Stew

If you’re looking to try something new and adventurous, Calpolgrecian Stew is a dish that will have you coming back for more. This traditional Greek dish is made with lamb, onion and garlic and served with rice or bulgur wheat. While it may sound like an odd combination of ingredients at first glance, once you’ve tried it there’s no going back!

The traditional way this stew is prepared involves cooking it in a clay pot over an open fire (and yes–we mean literally on top of flames). If you don’t have access to such equipment then fear not: modern chefs can achieve similar results using less dangerous methods such as ovens or microwaves.

Wiener Schnitzel

Wiener Schnitzel is a thin slice of veal coated in breadcrumbs and fried. It’s served with a side of potatoes and salad, making it the perfect comfort food for any time of year. The name comes from the German word for Vienna (Wiener), where this dish was first created.

This popular dish can be found throughout Germany, Austria and Switzerland but originated in Austria as Wiener Schnitzel back in 1851 at Hotel Sacher by chef Josef Hackenmueller when he prepared it for Emperor Franz Joseph I during his visit to Vienna–hence its name!


Escargot, or snails, are a delicacy in France. You can buy them live at markets and pop them right into your mouth. Or you can buy them canned and cooked in garlic butter sauce. They’re usually served in shells but sometimes they’re served out of their shell too!

Fruit tarte tatin

Fruit tarte tatin is a French dessert made with a sweet, buttery pastry crust and topped with caramelized fruit. It’s sometimes served warm with vanilla ice cream or cr�me fraiche.

The name “tart” comes from the French word for “flat”. This pie was invented in France during the 19th century, but it didn’t become popular until much later when Frenchman Paul Bocuse made one on television in 1981 (he called it “tarte au sucre”–sugar tart).


Goulash is one of the most famous Hungarian dishes, and for good reason. It’s a stew made with meat and vegetables that’s cooked in a saucepan. The word goulash comes from the Hungarian gulyas, which means “herdsman.” In the past, herdsmen would cook their meals over an open fire using whatever ingredients they had on hand: beef or mutton, onions, potatoes and paprika (which gives it its distinctive red color). They would then serve this hearty dish with dumplings called nokedli or teszta–both of which are still used today when making goulash!

Paella Valenciana

The paella is a Spanish dish, but it’s also a Valencian dish. It’s made of rice and seafood and it’s delicious!

The origins of this traditional rice dish lie in Valencia, where fishermen would cook their catch in pans over an open fire. Over time, they began adding other ingredients such as vegetables or meat to create what we know today as paella.


If you’re looking for a taste of Europe, these dishes are a great place to start. From croque-monsieur and bouillabaisse to escargot and goulash, each one will take you on a culinary adventure through France, Italy or Spain.