France Cuisine Guide

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The quality and variety of regional ingredients is still outstanding and simple seafood dishes are particularly exquisite, not only on the coast [e.g. Brittany], but inland too.
Ethnic cuisines are also excellent, interesting and widely available, but the real pleasure of French food is the simple mid-trip picnic bought from a local market or shop - freshly baked baguettes with cheese, salami or paté, olives, salad and wine. And don't forget to greet the salesperson properly, even if you don't speak any other French...'Bonjour Madame/monsieur!' And when you are finished: 'Merci, au revoir.'

Restaurants are also known as Auberges or Relais, but differ from Brasseries in that the former are more formal, work shorter hours, may need reservations, will take longer to serve food and cost more. Brasseries are more like cafés, informal, fast and good value, but rarely romantic. Children are welcomed in most French establishments. A service charge of 15% is usually included in the menu prices. And don't forget to call your waiter 'Monsieur/Madame'!

Steak haché with frites [Real beefburger with chips/ fries] is typical fast food in France, along with crêpes [pancakes with fillings], pizzas and baguettes or panini [toasted sandwiches] with various fillings - which can be found on streets everywhere, and make popular meals for €uro poor or time poor travellers. Vegetarian travellers can often have problems with fixed menus [menu fixe] as the French do love dead animals but restaurants usually have some alternative or, if not, supermarkets are loaded with all sorts of wonderful seasonal produce to suit veggies as well as carnivores.

France Food Photo by Ikuko Koga