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French FOOD. What is it for us ?. France attaches a great importance to the gastronomy which is a part of our culture . Indeed for French people it’s a cult, a tradition and famous chefs speak about « the table’s art » .
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Whatisit for us ? France attaches a great importance to the gastronomy which is a part of our culture . Indeed for French people it’s a cult, a tradition and famous chefs speak about « the table’s art » . The history of French cooking reflects the evolution of French society. Its best period was in the nineteenth century and has influenced the world’s gastronomy. We eat for sheer pleasure and to discover new tastes and flavors.
Differentmeals • Breakfast : • We don’t eat salty food unlike other countries. • French people often drink coffee, chocolate, sometimes tea. In addition , we eat cakes, pastries or slices of bread with of honey, jam or butter. • Lunch : • Unlike the English , around midday French people take a complete meal with a starter, a main dish, cheese and a dessert. Dinner is about the same, but a little lighter maybe.
Differentmeals Dinner : In France dinner is the time of day when the whole family is together around the table. Indeed it is the opportunity for everyone to speak about their day. It is usually around 7.30 pm. For a more balanced diet French people take three meals a day and don’t eat between meals!!! (well…shouldn’t! )
Drinks Champagne : It comesfromregionChampagne-Ardennes. This French sparklingwineisdrunkfor specials and festives occasions like birthday, Christmas or New Year's Eve. Wine : It comes from French vineyards like “Beaujolais”, near Lyon. White or red wine are often drunk during meals.
Starter “ La Salade Lyonnaise” : It’s a typical dish from Lyon with salad, bread ‘croutons’, eggs and bacon. • “La Quiche lorraine”: • It’s a salty pie; the pasty is covered by eggs, ham, cream and cheese. This « quiche » comes from Lorraine, a region in northeast of France..
Main Dish “Les Cuisses de Grenouille” (frog leg’s) In France, our nickname is “frog-eaters”. It comes from our English friends, because France is the largest consumer of frogs. Indeed, it imports between 4000 and 30,001 tons of legs per year. However it is important to notice that we only eat the legs, a white meat and just as delicious as chicken.
Main Dish • “Les Escargots” (snails) : Snails, too, are specifics of French food. The snail is related to the French identity. It's a habit, it has been customary for generations to eat snails, especially for special dinners. We have them cooked with garlic butter and herbs. It is true that in high quality restaurants they eat snails.
Main Dish French people also eat lots of pork coldmeats (“charcuterie”). It’s all kinds of ham, sausages, fresh or dried, meat pies, liver etc. We often eat pork meat with melted cheese on boiled potatoes. It’s usually eaten in the winter. It is called ‘raclette’.
Main Dish “La Tartiflette “: It’s a potatoes gratin with Reblochon (cheese) from Savoie. It is possible to add bacon. We often eat it with friends during the winter. “La Fondue”: It’s a dish also from Savoie. It has become a popular recipe in all of France. It’s based on cheese and bread. Indeed we dip pieces of bread in hot melted cheese.
Main Dish “ Les Quenelles”: This is a typical Lyon’s food. There are a lot of differents sorts. We can eat it with a white sauce. Bouillabaisse : It comes from Marseilles. It’s a mixture of different kinds of fish. Dijon mustard: It’s a mustard which exists in several varieties. It goes all with all kind of meat and is a component of mayonnaise and ‘vinaigrette’ (French salad dressing).
Cheese In France, there is a tradition that no one can avoid : cheese. Indeed, the country produces between 350 and 400 different cheeses. Sometimes it is said that there is one different cheese for every day of the year! It is often eaten with red wine and bread, after meals. The most famous is Camembert, made in the region of Normandy. There is also a famous cheese , Roquefort, made from raw milk. French cheeses have a worldwide reputation and are associated with the excellence of French gastronomy.
Desserts « La brioche vendéenne » is a pastry made from orange blossom that comes from the region of Vendée. Praline Pie is a speciality from Lyon. It’s a short crust pastry, pralines and cream.
Desserts “Les Crêpes Bretonnes”, made in Bretagne in the north of France are delicious. It’s made of wheat and you can eat it with sugar or salty food . Unlike pancakes, the batter is much thinner. Finally , “ Les Bugnes” are a short pastry of the donuts’ family. Either crispy or soft they are cooked in hot oil. It is a Lyon speciality.
Bread Bread is the basics of French diet. Indeed, it is consumed daily by 97.6% of the French population. The bread is emblematic of the French meal. Whatever the age, geography or social background, everybody eats it ! Among the different varieties of bread that we find today, the traditional baguette is the most consumed. Indeed, this bread with its long shape, is most prevalent in France. Bread is eaten during the two main meals.
Conclusion Traveling in France is discovering a new country, but it is also discovering an extraordinary world which is gastronomy . But sadly many countries don’t know what the pleasure to eat is.
Written by … Alexia NAMAOUI Hadya SAHAR Laurine COMTE
