Mirepoix (cuisine)
Similar flavour bases include the Italian "soffritto", the Spanish "sofrito", "refogado/sufrito" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German "suppengrün" (leeks, carrots and celeriac), the Polish "włoszczyzna" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity (onions, celery and bell peppers), and possibly the French "duxelles" (mushrooms and often onion or shallot and herbs, reduced to a paste).
Lardon
Lardons are frequently used in French cuisine to flavor salads, stews (such as beef bourguignon and Julia Child's coq au vin), quiches (quiche Lorraine), potatoes, omelettes and other dishes. A particular Parisian use of lardons is in the "salade aux lardons", a wilted salad (often made with frisée (endive) lettuce) in which the lettuce leaves are wilted slightly by the addition of still-hot lardons and hot vinaigrette. A nineteenth-century recipe for a "pie à la chasse" calls for beef to be larded with lardons made of ham and bacon. A traditional dish from the Alsace region is the tarte flambée, a thin pizza-like bread covered with crème fraiche, onion, and lardons. A regional specialty from the Savoie is tartiflette, which is made with potatoes, reblochon cheese, cream, and lardons.