French Cuisine

Enjoy the Cuisine in France

The cuisine of France is characterized by its extreme diversity. Traditionally, each region of France have their own distinctive cuisine. The North West part Of France uses mostly butter, cream, and apples. The South East region of France mainly uses olive oil, herbs, and tomatoes. The South Western region usually uses duck fat, foie gras, porcini mushrooms, and gizzards and the French from the Northeastern part uses lard, sausages, beer, and sauerkraut, and is greatly influenced by German cuisine.

Most people think of French cuisine as extravagant meals that include things like escargots and frogs' legs, although the French do eat snails and frog legs they only do it on very special occasions, and these types of haute cuisine are usually just found in very expensive French restaurants.

A traditional French day will include foods such as, a light breakfast made of buttered bread and some jam or other type of spreads, or in a hotel a selection of croissants. Lunch is usually consumed between 12 am and 2 pm and includes a sandwich with a spread or cold meat or cheese. A traditional 3 course French dinner will often include, a hors d'oeuvre (appetizer), often consisting of crudites (raw vegetables), or a salad followed by a main meal consisting of generally, meat or fish with a side of vegetables, pasta, rice or fries. After the main meal, some cheese and/or dessert (fruit or cake) is consumed. Most 3 course meals are ended off with a strong cup of coffee.

Alcohol is consumed throughout the meal and different types of wine is usually picked out to match or compliment the food.

The French countryside and little towns such as Bordeaux, Champagne and Provence are very famous for their exceptionally good wine that goes together with their extremely delicious foods, probably because of the great quantity of fresh fruit and vegetables available to them.


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