What would you consider classic "French" foods?

[Cellys Belly]

A dish called Ortolan-

For centuries, a rite of passage for French gourmets has been the eating of the Ortolan. These tiny birds—captured alive, force-fed, then drowned in Armagnac—were roasted whole and eaten that way, bones and all, while the diner draped his head with a linen napkin to preserve the precious aromas and, some believe, to hide from God.

                                                                                                                   - Wine Spectator

I tried this in France...once....incredible experience, but not to be repeated. They do not "clean" the bird in te sense that we clean a chicken. The linen draped over your face serves to prevent any "spray" from splattering other guests....true.

yeah, im good. I will stick to regular dishes (although I wouldnt mind trying it)

[Cellys Belly]

bottle of wine, a wheel of Coeur de Lion Camembert, and then visit a boulangerie for a baguette of crispy French bread.

Using wine in a dripping pan - Going to try that tonight with some brisket!!!
Coeur de lion camembert - that's where its at! I got for lion and president - to be cold smoked!
Smoked Baguette - another one to try out

[Cellys Belly]

Beef Bourgourone as a slow cooked braised dish works great on a smoker!

I agree, this is on my to smoke list!

[sliding_billy]

French Fries of course. 

[Cellys Belly]

French Fries of course. 

That would be Freedom fries. I still call them that here. You cant get a better reaction!

[Scallywag]

I have done a beef bourguignon on my Mak.. let the beef catch some cold smoke for a while before combining with the other ingredients turned out fantastic.

[Cellys Belly]

I have done a beef bourguignon on my Mak.. let the beef catch some cold smoke for a while before combining with the other ingredients turned out fantastic.

What kind of wood would you use for the smoke? Seeing as there is red wine in it I think a hickory would be great.

[Scallywag]

I used Oak pellets.. Was a nice subtle smoke profile. I also kept the lid of the pot and slow cooked all the ingredients on the Mak.. gave the whole dish some smoke flavor. Might be different if your using an offset.. I would think too long on there would overpower the dish.

[Hub]

Escargot! 

I think a little tinge of smoke on them would be tres magnifique 

Hub

[africanmeat]

smoked bullfrog legs. yummy