Food Guide / French

🇫🇷 French food and acid reflux

Staple dishes: Coq au Vin, Bouillabaisse, Croissant, Ratatouille, Steak Frites. Below is every French ingredient we've rated, grouped from safest to riskiest, with the actual mechanism — not just a red flag.

✅ Safe

Herbes de Provence

Thyme, rosemary, lavender, savory — all gentle anti-inflammatory herbs.

Found in: Ratatouille, Roasted meats

🟢 Low Risk

Shallots (cooked)

Milder than onion when cooked; smaller sulfur load.

Found in: Almost all French sauces

Tarragon

Anise-like herb; usually well tolerated in cooking amounts.

Found in: Béarnaise, Chicken dishes

🟡 Moderate

Butter (cooking)

Saturated fat in the large quantities French cooking uses is a meaningful trigger.

Found in: Everything

Dijon Mustard

Vinegar + mustard seed; acidic. Small amounts on lean meats usually tolerated.

Found in: Dressings, Sauces

🔴 Avoid

Heavy Cream (sauces)

French cuisine built on cream sauces. High fat delays gastric emptying significantly.

Found in: Beurre Blanc, Gratin

Wine (cooking)

Alcohol + acid even after cooking. Ethanol persists in cooked sauces.

Found in: Coq au Vin, Bouillabaisse

Crème Fraîche

Higher fat content than sour cream. Used liberally in French tarts and sauces.

Found in: Sauces, Tarts

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