France France






France food & drink

From the baking aromas wafting from a village boulangerie to the Michelin-starred allure of a gourmet restaurant, food in France has that je ne sais quoi that sets it apart from, well, almost everywhere. While the archetypal French dish is fabulously rich, the national cuisine is as varied as the country's landscape, and much of its prestige comes from the quality of its regional specialities. And did we mention the cheese? Bon appรฉtit.

• Bouillabaisse (fish stew, usually containing at least types of fish and shellfish. Usually served with bread).
• Cassoulet (rich haricot bean casserole, often slow-cooked with various meats including duck, goose and pork sausages).
• Quenelles de brochet (pounded pike formed into sausage shapes and usually served with a rich crayfish sauce).
• Soufflé au Grand Marnier (light and fluffy dessert flavoured with orange liqueur).

National drinks:
• Wine is the most popular alcoholic drink in France, with grape and vintage varying according to region.
• Pastis is a popular apéritif (brand name Ricard or Pernod).
• Beer is brewed in Nord Pas de Calais, Picardy and Alsace. The latter is said to brew the best beer in France, while cider is brewed in Upper and Lower Normandy.
• Coffee is almost always served after meals, and will come black, in small cups, unless a café au lait (or café crème) is requested.
• A wide variety of brandies (such as Armagnac and Cognac) and liqueurs (such as Chartreuse and Genepi) are available.

Other than fast-food joints, almost all restaurants offer two types of meal: ร

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