Some commonly popular canned food cuisine of the French are Cassoulet, Choucroute garnie, Duck confit, and Ravioli. Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.

Cassoulet is also sold in France as a commercial product in cans and can be found in supermarkets and grocery stores across the country.

Choucroute garnie (French for dressed sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. There is no fixed recipe for this dish - any preparation of hot sauerkraut with meat and potatoes could qualify.

Duck confit (French: confit de canard) is a French dish made with duck legs. The confit is prepared in a centuries-old process of preservation that consists of salting (with garlic and spices) a piece of meat (generally goose, duck, or pork) and then cooking it in its own fat or broth. Ravioli is a popular type of pasta, comprised of a filling, commonly meat-based, sealed between two layers of pasta dough. Ravioli are commonly rectangular or circular in shape.