French Phrase
La crème brûlée, c'est un classique.
Meaning
The sentence states that crème brûlée is considered a classic dish. It uses the identification structure c’est + un + noun to label something as a standard or timeless example.
When to use
Use this phrase when you want to comment on the reputation of a dish, a film, a book, or any cultural item that is widely recognized as a timeless favorite.
✦Grammar Breakdown
Lacrèmebrûlée,c'estunclassique.
Definite article (La)
La is the feminine singular definite article, used here because "crème" is feminine.
Noun phrase (crème brûlée)
"Crème brûlée" is a compound noun meaning 'burnt cream', a classic French dessert.
c'est = ce + est
"c'est" is the contraction of "ce" (this/that) and "est" (is) and is used for identification or definition.
Indefinite article (un)
"un" is the masculine singular indefinite article; "classique" is treated as a masculine noun meaning 'classic' or 'a classic'.
Adjective used as noun (classique)
In this construction, "classique" functions as a noun meaning 'a classic', not as an adjective describing "crème brûlée".
🗨In Conversation
La crème brûlée, c'est un classique.
Crème brûlée is a classic.
Oui, le caramel croquant sur le dessus est irrésistible.
Yes, the crunchy caramel on top is irresistible.
✕Common Mistakes
La crème brûlée, c'est une classique.
The noun "classique" is masculine in this idiom, so the article must be "un".
La crème brûlée, c'est classique.
Without the article, "classique" becomes an adjective meaning "classic" rather than a noun meaning "a classic".
La crème brûlé, c'est un classique.
The dessert is "brûlée" (feminine) because it modifies the feminine noun "crème"; using the masculine form is incorrect.
↔Alternatives
La crème brûlée est un incontournable.
Crème brûlée is a must‑try.
On ne peut pas parler de desserts français sans la crème brûlée.
You can't talk about French desserts without crème brûlée.
La crème brûlée, c'est un dessert emblématique.
Crème brûlée is an iconic dessert.
Cultural Tip
Crème brûlée originated in France in the 17th‑century court and is now served worldwide. In French restaurants it is often presented in a shallow ramekin and finished tableside with a caramelized sugar crust. Calling it "un classique" signals both respect for tradition and a hint that the dish is expected on many menus.