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French Food

Sure, you get to see lots of beautiful castles and some of the world’s greatest art and architecture in France, but the greatest part about a trip to France (in my opinion) is the food. While the Italians run a close second with their delicious cuisine, there is no where else in the world where the bread is always the perfect balance of crispy and soft, the cheeses innumerable and delicious, the wine complex and matched well with every dish and the sauces (oh, the sauces) always making whatever dish they go on totally mouth watering. Plus, with chefs around the world incorporating famous French cooking techniques into their cooking, there is little debate that most people who visit France come away full with more than just knowledge of Gothic architecture. I dedicatingly nursed a 5 pastry a week diet while I was living in France (thank god for all that walking), and no matter how many pain au chocolats or almond croissants or perfect chouettes I ate, it never seemed to spoil my appetite for the next delicious meal.

While many people may think of French food as all falling under one gigantic blanket, the truth is that the cuisine in France is intensely regional. The specialties of Brittany, for example, may not even appear on a menu in Marseilles (nor would I recommend trying to order it). While staple items appear throughout the country—breads, cheeses, special dishes, pates everything varies regionally. All in country about the size of the state of Texas. My recommendation for ordering food in France? Try daily specials and always order the regional specialties in the region you are visiting.

“Je Voudrais….” My Articles on French Food and Wine

Want to get a better grasp on what to order in France? Here are some of the articles I’ve written about French food:

According to my French grandmother (and the rest of the population for that matter) a meal is simply not a meal without wine to accompany it. If you are confused about the different classifications of wine in France and what the difference between a 5 Euro and a 60 Euro bottle of wine is you’re not the only one. Luckily, the French have made a strict (and easy to understand) classification system so you can tell the difference without too much trouble.
Wines in France are classified in two different ways–both by the AOC and also by terroir, or region, where the grapes are grown and made into wine. Regions like Bordeaux and Burgundy are the most well known, but each region of France has their own specialty wines. To read more about the different terroirs and wines from France, read my post, “A Guide to French Wines.”
The markets in France are always my favorite way to spend a day (and buy a meal). With food vendors selling fresh produce, regional cheeses, delicious meats and fresh baguettes, picking up the makings of a to-die-for picnic at the market makes for a perfect and inexpensive meal. Here are some tips to maximizing your market shopping experience.
You may think of pate as a stuffy hors d’oeuvre that neither looks or sounds terribly appealing, but sampling Pate: A Delicious, Spreadable Treat, is delicious way to get a flavor for the regional spices and enjoy a one of France’s best food products.
When it comes to coffee, the French like it strong and dark and I’ve always been a fan of espresso topped with a cap of perfectly foamed milk and dusted with cinnamon or chocolate, which is why no trip to France shouldn’t include a quest for The Perfect French Cappuccino.
French culture revolves around food. Dinner parties are often 6 hour eating extravaganzas and any opportunity to celebrate with food and wine is snatched up. That’s why visiting France and partaking in the annual release of the Beaujolais Nouveau wines, sampling excellent cuisine at the Dijon Gastronomy Fair, or heading to Normandy for the Herring Festival in Dieppe is never a bad idea.

France’s Regional Cusine

From the peaks of the alps to the rugged Breton coastline, the food in the different regions of France varies just about as much as terrain. But with specialities unique and equally delicious in the various regions of the country, no visitor should leave France without partaking in what’s made best right where they are.

With its Northern Atlantic coastline, you can imagine the seafood in Brittany would be amazing, and it is. From crepes to moules, Brittany’s regional cuisine is not to be missed.

Regional Cuisine in Provence—coming soon
Regional Cuisine in Haute-Savoie—coming soon
Regional Cuisine in Burgundy—coming soon

Why French Food Tastes So Good (And how not to get fat)

It’s all in the butter (well, ok, maybe its also has something to do with using local, fresh and in-season ingredients, but the French aren’t afraid of a little butter in their food). In fact, the French think the idea of buying fruits and vegetables out of season is preposterous. Why use something that’s best in June when it’s now October? Buy butter is the key to that flavorful, rich and perfectly textured food so famous in France. Why do you think those pastries are so flaky and melt in your mouth, or why that bernaise sauce gives everything a silky consistency? The French are known for their rich and not always low fat dishes, but the key to eating well in France and maintaining you figure has all to do with balance. A woman recently became famous for a book called Why French Women Don’t Get Fat, that examined how French ladies can pile away the pastries, ice cream, steak frites and carbo load on bread with every meal and still stay slender. They key is to balance rich, heavy meals with lighter ones, to stay active and to eat plenty of vegetables (which, luckily the French do a lot of).

As I boarded my plane about to move to Paris, my dad yelled my name down the terminal. I turned around, thinking he’d have a final farewell to bid, but instead he screamed, “Don’t get fat in France.” Tactful? No. The goal? Yes. So, how did I sustain a pastry-a-day habit and eat enough cheese to actually turn into a cow, and not gain a bunch of weight? Balance. And exercise (I can credit France for my discovery of spinning as a means to burning a ton of calories). So, bon apetit!