Editing French cuisine

{{Short description|Culinary tradition}}
{{About||the 2015 film|French Cuisine (film){{!}}''French Cuisine'' (film)}}
{{Refimprove|date=February 2023}}
{{Use dmy dates|date=August 2020}}
{{Culture of France}}

[[File:Jacques Lameloise, escabèche d'écrevisses sur gaspacho d'asperge et cresson.jpg|thumb|A ''[[nouvelle cuisine]]'' presentation]]
[[File:Cuisine Trois étoiles.jpg|thumb|French ''[[haute cuisine]]'' presentation]]
[[File:French taste of wines.JPG|thumb|[[French wine]]s are usually made to accompany French cuisine.]]
'''French cuisine''' is the [[cooking]] traditions and practices of [[France]]. In the 14th century, [[Guillaume Tirel]], a [[Court (royal)|court]] [[chef]] known as "Taillevent", wrote ''[[Le Viandier]]'', one of the earliest [[recipe]] collections of [[medieval France]]. In the 17th and 18th centuries, chefs [[François Pierre La Varenne]] and [[Marie-Antoine Carême]] spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style.

[[French cheese|Cheese]] and [[French wine|wine]] are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''[[appellation d'origine contrôlée]]'' (AOC) (regulated appellation) laws.<ref>{{cite web |last1=Miller |first1=Norman |date=October 2014 |title=The ABCs of AOC: France's Most Prized Produce |url=https://www.frenchentree.com/living-in-france/food-recipes/terroir/abcs-of-aoc/ |access-date=13 May 2021 |website=[[FrenchEntree Magazine]] |archive-date=14 May 2021 |archive-url=https://web.archive.org/web/20210514082421/https://www.frenchentree.com/living-in-france/food-recipes/terroir/abcs-of-aoc/ |url-status=live }}</ref>

[[Culinary tourism]] and the ''[[Guide Michelin]]'' helped to acquaint commoners with the ''[[cuisine bourgeoise]]'' of the urban elites and the peasant cuisine of the French countryside starting in the 20th century. Many dishes that were once regional have proliferated in variations across the country.

Knowledge of French cooking has contributed significantly to Western cuisines. Its criteria are used widely in Western cookery school boards and [[culinary art|culinary education]]. In November 2010, French [[gastronomy]] was added by the [[UNESCO]] to its lists of the world's [[UNESCO Intangible Cultural Heritage Lists|"intangible cultural heritage"]].<ref>[http://www.dallasnews.com/sharedcontent/dws/news/world/stories/DN-culture_17int.ART.State.Edition1.b21e71.html "Bon appétit: Your meal is certified by the UN".] {{Webarchive|url=https://web.archive.org/web/20101120234633/http://www.dallasnews.com/sharedcontent/dws/news/world/stories/DN-culture_17int.ART.State.Edition1.b21e71.html |date=20 November 2010 }} ''[[Dallas Morning News]]''.</ref><ref>{{cite web |author=UNESCO |url=http://www.unesco.org/new/en/media-services/single-view/news/celebrations_healing_techniques_crafts_and_culinary_arts_added_to_the_representative_list_of_the_intangible_cultural_heritage/ |title=Celebrations, healing techniques, crafts and culinary arts added to the Representative List of the Intangible Cultural Heritage |publisher=UNESCO |date=2010-11-16 |access-date=2012-06-04 |archive-date=27 January 2011 |archive-url=https://web.archive.org/web/20110127080124/http://www.unesco.org/new/en/media-services/single-view/news/celebrations_healing_techniques_crafts_and_culinary_arts_added_to_the_representative_list_of_the_intangible_cultural_heritage/ |url-status=live }}</ref>

== History ==

===Middle Ages===
[[File:Les Très Riches Heures du duc de Berry Janvier.jpg|thumb|[[John, Duke of Berry]] enjoying a grand meal. The Duke is sitting with a [[Cardinal (Catholicism)|cardinal]] at the high table, under a luxurious ''[[baldaquin]]'', in front of the fireplace, tended to by several servants, including a [[meat carving|carver]]. On the table to the left of the Duke is a golden [[salt cellar]], or ''nef'', in the shape of a ship; illustration from ''[[Très Riches Heures du Duc de Berry]]'', circa 1410.]]

In French [[medieval cuisine]], banquets were common among the [[aristocracy]]. Multiple courses would be prepared, but served in a style called ''service en confusion'', or all at once. Food was generally eaten by hand, meats being sliced off in large pieces held between the thumb and two fingers. The sauces were highly seasoned and thick, and heavily flavored mustards were used.

Pies were a common banquet item, with the crust serving primarily as a container, rather than as food itself, and it was not until the very end of the [[Late Middle Ages]] that the [[shortcrust]] pie was developed.

Meals often ended with an ''issue de table'', which later changed into the modern dessert, and typically consisted of ''[[dragée]]s'' (in the Middle Ages, meaning spiced lumps of hardened sugar or honey), aged cheese, and spiced wine, such as [[hypocras]].<ref name="Wheaton">{{Cite book | last = Wheaton | first = Barbara Ketcham | title = Savoring the Past: The French Kitchen and Table from 1300 to 1789 | publisher = First Touchstone | year = 1996 | location = New York | isbn = 978-0-684-81857-3 | url-access = registration | url = https://archive.org/details/unset0000unse_d5z8 }}</ref>{{rp|1–7}}

The ingredients of the time varied greatly according to the seasons and the church calendar, and many items were preserved with salt, spices, honey, and other preservatives. Late spring, summer, and autumn afforded abundance, while winter meals were more sparse. [[Livestock]] were slaughtered at the beginning of winter. Beef was often salted, while pork was salted and smoked. Bacon and sausages would be smoked in the chimney, while the tongue and hams were [[brine]]d and dried.  Cucumbers were brined as well, while greens would be packed in jars with salt. Fruits, nuts and root vegetables would be boiled in honey for preservation. Whale, dolphin and porpoise were considered fish, so during [[Lent]], the salted meats of these sea mammals were eaten.<ref name="Wheaton" />{{rp|9–12}}

Artificial freshwater ponds (often called ''stews'') held [[carp]], [[pike (fish)|pike]], [[tench]], [[bream]], [[Eel (food)|eel]], and other fish. [[Poultry]] was kept in special yards, with pigeon and [[squab]] being reserved for the elite. Game was highly prized, but very rare, and included [[venison]], [[boar]], [[hare]], rabbit, and [[fowl]].

Kitchen gardens provided herbs, including some, such as [[tansy]], [[rue]], [[Mentha pulegium|pennyroyal]], and [[hyssop]], which are rarely used today. Spices were treasured and very expensive at that time—they included pepper, cinnamon, cloves, nutmeg, and [[mace (spice)|mace]]. Some spices used then, but no longer today in French cuisine are [[cubeb]]s, long pepper (both from vines similar to black pepper), [[grains of paradise]], and [[galangal|galengale]].

Sweet-sour flavors were commonly added to dishes with vinegar and ''[[verjus]]'' combined with sugar (for the affluent) or honey. A common form of food preparation was to thoroughly cook, pound, and strain mixtures into fine pastes and mushes, something believed to be beneficial to make use of nutrients.<ref name="Wheaton" />{{rp|13–15}}

Visual display was prized. Brilliant colors were obtained by the addition of, for example, juices from spinach and the green part of [[leek]]s. Yellow came from [[saffron]] or egg yolk, while red came from [[sunflower]], and purple came from ''[[Crozophora tinctoria]]'' or ''[[Heliotropium europaeum]]''.

Gold and [[Metal leaf|silver leaf]] were placed on food surfaces and brushed with egg whites. Elaborate and showy dishes were the result, such as ''tourte parmerienne'' which was a pastry dish made to look like a castle with chicken-drumstick turrets coated with [[gold leaf]]. One of the grandest showpieces of the time was a roast [[swan]] or [[peacock]] sewn back into its skin with feathers intact, the feet and beak being [[gilded]]. Since both birds are stringy, and taste unpleasant, the skin and feathers could be kept and filled with the cooked, minced and seasoned flesh of tastier birds, like goose or chicken.<ref name="Wheaton" />{{rp|15–16}}

The most well-known French chef of the Middle Ages was [[Guillaume Tirel]], also known as Taillevent. Taillevent worked in numerous royal kitchens during the 14th century. His first position was as a kitchen boy in 1326. He was chef to [[Philip VI of France|Philip VI]], then the [[Dauphin of France|Dauphin]] who was son of [[John II of France|John II]]. The Dauphin became King [[Charles V of France]] in 1364, with Taillevent as his chief cook. His career spanned sixty-six years, and upon his death, he was buried in grand style between his two wives. His tombstone represents him in armor, holding a shield with three cooking pots, ''marmites'', on it.<ref name="Wheaton" />{{rp|18–21}}

===Ancien Régime===

Paris was the central hub of culture and economic activity, and as such, the most highly skilled culinary craftsmen were to be found there. Markets in Paris such as ''[[Les Halles]]'', ''la Mégisserie'', those found along ''[[Rue Mouffetard]]'', and similar smaller versions in other cities were very important to the distribution of food. Those that gave French produce its characteristic identity were regulated by the [[guild]] system, which developed in the [[Middle Ages]]. In Paris, the guilds were regulated by city government as well as by the French crown. A guild restricted those in a given branch of the culinary industry to operate only within that field.<ref name="Wheaton" />{{rp|71–72}}

There were two groups of guilds—first, those that supplied the raw materials: butchers, fishmongers, grain merchants, and gardeners. The second group were those that supplied prepared foods: bakers, [[pastry chef|pastry cook]]s, sauce makers, poulterers, and [[caterer]]s. Some guilds offered both raw materials and prepared food, such as the ''[[charcuterie|charcutiers]]'' and ''rôtisseurs'' (purveyors of roasted meat dishes). They would supply cooked meat pies and dishes as well as raw meat and poultry. This caused issues with butchers and poulterers, who sold the same raw materials.<ref name="Wheaton" />{{rp|72–73}}

The guilds served as a training ground for those within the industry. The degrees of assistant cook, full-fledged cook and master chef were conferred. Those who reached the level of master chef were of considerable rank in their individual industry, and enjoyed a high level of income as well as economic and job security. At times, those in the royal kitchens did fall under the [[guild]] hierarchy, but it was necessary to find them a parallel appointment based on their skills after leaving the service of the royal kitchens. This was not uncommon as the Paris cooks' Guild regulations allowed for this movement.<ref name="Wheaton" />{{rp|73}}

During the 16th and 17th centuries, French cuisine assimilated many new food items from the [[New World]]. Although they were slow to be adopted, records of banquets show [[Catherine de' Medici]] serving sixty-six turkeys at one dinner.<ref name="Wheaton" />{{rp|81}}  The dish called [[cassoulet]] has its roots in the New World discovery of [[haricot bean]]s, which are central to the dish's creation, but had not existed outside of the Americas until the arrival of Europeans.<ref name="Wheaton" />{{rp|85}}

''Haute cuisine'' ({{IPA|fr|ot kɥizin|pron}}, "high cuisine") has foundations during the 17th century with a chef named [[François Pierre La Varenne|La Varenne]]. As an author of works such as ''Le Cuisinier françois'', he is credited with publishing the first true French cookbook. His book includes the earliest known reference to [[roux]] using pork fat. The book contained two sections, one for meat days, and one for [[fasting]]. His recipes marked a change from the style of cookery known in the Middle Ages to new techniques aimed at creating somewhat lighter dishes, and more modest presentations of pies as individual pastries and turnovers. La Varenne also published a book on pastry in 1667 entitled ''Le Parfait confitvrier'' (republished as ''Le Confiturier françois'') which similarly updated and codified the emerging ''haute cuisine'' standards for desserts and pastries.<ref name="Wheaton" />{{rp|114–120}}

Chef [[François Massialot]] wrote ''Le Cuisinier roïal et bourgeois'' in 1691, during the reign of [[Louis XIV]]. The book contains menus served to the royal courts in 1690. Massialot worked mostly as a freelance cook, and was not employed by any particular household. Massialot and many other royal cooks received special privileges by association with the French royalty. They were not subject to the regulation of the guilds; therefore, they could cater weddings and banquets without restriction. His book is the first to list recipes alphabetically, perhaps a forerunner of the first culinary dictionary. It is in this book that a [[marinade]] is first seen in print, with one type for poultry and feathered game, while a second is for fish and shellfish. No quantities are listed in the recipes, which suggests that Massialot was writing for trained cooks.<ref name="Wheaton" />{{rp|149–154}}

The successive updates of ''Le Cuisinier roïal et bourgeois'' include important refinements such as adding a glass of wine to [[stock (food)|fish stock]]. Definitions were also added to the 1703 edition. The 1712 edition, retitled ''Le Nouveau cuisinier royal et bourgeois'', was increased to two volumes, and was written in a more elaborate style with extensive explanations of technique. Additional smaller preparations are included in this edition as well, leading to lighter preparations, and adding a third course to the meal. [[Ragout]], a stew still central to French cookery, makes its first appearance as a single dish in this edition as well; prior to that, it was listed as a garnish.<ref name="Wheaton" />{{rp|155}}

===Late 18th century –  early 19th century===

[[File:Marie Leszczyńska, reine de France (original copy) by Jean-Marc Nattier.png|thumb|The [[Poland|Polish]] wife of [[Louis XV of France]], Queen [[Marie Leszczyńska]], influenced French cuisine.]]
[[File:M-A-Careme.jpg|thumb|upright|[[Marie-Antoine Carême]] was a French chef and an early practitioner and exponent of the elaborate style of cooking known as [[grande cuisine]]]]
Shortly before the French Revolution, dishes like ''{{ill|bouchées à la Reine|fr|Bouchée à la reine}}'' gained prominence. Essentially royal cuisine produced by the royal household, this is a chicken-based recipe served on ''[[vol-au-vent]]'' created under the influence of Queen [[Marie Leszczyńska]], the Polish-born wife of [[Louis XV]]. This recipe is still popular today, as are other recipes from Queen Marie Leszczyńska like ''[[consommé à la Reine]]'' and ''[[filet d'aloyau braisé à la royale]]''. Queen Marie is also credited with introducing [[Polonaise (sauce)|Polonaise garnishing]] to the French diet.

The [[French Revolution]] was integral to the expansion of French cuisine, because it abolished the guild system. This meant anyone could now produce and sell any culinary item they wished.

Bread was a significant food source among peasants and the working class in the late 18th century, with many of the nation's people being dependent on it. In French provinces, bread was often consumed three times a day by the people of France.<ref name=Brace>{{cite journal |doi=10.2307/1843902|jstor=1843902|title=The Problem of Bread and the French Revolution at Bordeaux|journal=The American Historical Review|volume=51|issue=4|pages=649–667|year=1946|last1=Brace|first1=Richard Munthe}}</ref> According to Brace, bread was referred to as the basic dietary item for the masses, and it was also used as a foundation for soup.  In fact, bread was so important that harvest, interruption of commerce by wars, heavy flour exploration, and prices and supply were all watched and controlled by the French Government. Among the underprivileged, constant fear of famine was always prevalent. From 1725 to 1789, there were fourteen years of bad yields to blame for the low grain supply. In Bordeaux, during 1708–1789, thirty-three bad harvests occurred.<ref name=Brace/>

[[Marie-Antoine Carême]] was born in 1784, five years before the [[French Revolution|Revolution]]. He spent his younger years working at a ''[[Pastry|pâtisserie]]'' until he was discovered by [[Charles Maurice de Talleyrand-Périgord]]; he would later cook for [[Napoleon Bonaparte]]. Prior to his employment with Talleyrand, Carême had become known for his ''[[pièces montées]]'', which were extravagant constructions of pastry and sugar architecture.<ref name="Mennell">{{Cite book | last = Mennell | first = Stephen | title = All Manners of Food: eating and taste in England and France from the Middle Ages to the present, 2nd ed. | publisher=University of Illinois Press | year = 1996 | location = Chicago | isbn = 978-0-252-06490-6}}</ref>{{rp|144–145}}

More important to Carême's career was his contribution to the refinement of French cuisine. The basis for his style of cooking was his sauces, which he named [[mother sauce]]s. Often referred to as [[fond]]s, meaning "foundations", these base sauces, ''[[espagnole]]'', ''[[velouté]]'', and ''[[béchamel]]'', are still known today. Each of these sauces was made in large quantities in his kitchen, then formed the basis of multiple derivatives. Carême had over one hundred sauces in his repertoire.

In his writings, soufflés appear for the first time. Although many of his preparations today seem extravagant, he simplified and codified an even more complex cuisine that existed beforehand. Central to his codification of the cuisine were ''Le Maître d'hôtel français'' (1822), ''Le Cuisinier parisien'' (1828) and ''L'Art de la cuisine française au dix-neuvième siècle'' (1833–5).<ref name="Mennell" />{{rp|144–148}}

===Late 19th century – early 20th century===
[[File:Auguste Escoffier 01.jpg|thumb|upright|[[Georges Auguste Escoffier]] was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods]]
[[Georges Auguste Escoffier]] is commonly acknowledged as the central figure to the modernization of ''haute cuisine'' and organizing what would become the national cuisine of France. His influence began with the rise of some of the great hotels in Europe and America during the 1880s-1890s. The [[Savoy Hotel]] managed by [[César Ritz]] was an early hotel in which Escoffier worked, but much of his influence came during his management of the kitchens in the Carlton from 1898 until 1921. He created a system of "parties" called the [[brigade system]], which separated the professional kitchen into five separate stations.

These five stations included the ''[[garde manger]]'' that prepared cold dishes; the ''entremettier'' prepared starches and vegetables, the ''rôtisseur'' prepared roasts, grilled and fried dishes; the ''[[saucier]]'' prepared sauces and soups; and the ''pâtissier'' prepared all pastry and desserts items.

This system meant that instead of one person preparing a dish on one's own, now multiple cooks would prepare the different components for the dish. An example used is ''oeufs au plat Meyerbeer'', the prior system would take up to fifteen minutes to prepare the dish, while in the new system, the eggs would be prepared by the ''entremettier'', kidney grilled by the ''rôtisseur'', truffle sauce made by the ''saucier'' and thus the dish could be prepared in a shorter time and served quickly in the popular restaurants.<ref name="Mennell" />{{rp|157–159}}

Escoffier also simplified and organized the modern menu and structure of the meal. He published a series of articles in professional journals which outlined the sequence, and he finally published his ''Livre des menus'' in 1912. This type of service embraced the ''[[service à la russe]]'' (serving meals in separate courses on individual plates), which Félix Urbain Dubois had made popular in the 1860s. Escoffier's largest contribution was the publication of ''[[Le Guide Culinaire]]'' in 1903, which established the fundamentals of French cookery. The book was a collaboration with Philéas Gilbert, E. Fetu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat and others. The significance of this is to illustrate the universal acceptance by multiple high-profile chefs to this new style of cooking.<ref name="Mennell" />{{rp|159–160}}

''Le Guide Culinaire'' deemphasized the use of heavy sauces and leaned toward lighter ''[[White stock|fumet]]s'', which are the essence of flavor taken from fish, meat and vegetables. This style of cooking looked to create garnishes and sauces whose function is to add to the flavor of the dish, rather than mask flavors like the heavy sauces and ornate garnishes of the past. Escoffier took inspiration for his work from personal recipes in addition to recipes from Carême, Dubois and ideas from Taillevent's ''[[Le Viandier]]'', which had a modern version published in 1897. A second source for recipes came from existing peasant dishes that were translated into the refined techniques of ''haute cuisine''.

Expensive ingredients would replace the common ingredients, making the dishes much less humble. The third source of recipes was Escoffier himself, who invented many new dishes, such as ''[[pêche Melba]]''.<ref name="Mennell" />{{rp|160–162}}  Escoffier updated ''Le Guide Culinaire'' four times during his lifetime, noting in the foreword to the book's first edition that even with its 5,000 recipes, the book should not be considered an "exhaustive" text, and that even if it were at the point when he wrote the book, "it would no longer be so tomorrow, because progress marches on each day."<ref>{{Cite book | last = Escoffier | first = Georges Auguste | title = Escoffier: The Complete Guide to the Art of Modern Cookery | publisher=John Wiley and Sons | year = 2002 | location = New York | pages = Foreword | isbn = 978-0-471-29016-2}}</ref>

This period is also marked by the appearance of the ''[[nouvelle cuisine]]''. The term "nouvelle cuisine" has been used many times in the history of French cuisine which emphasized the freshness, lightness and clarity of flavor and inspired by new movements in world cuisine. In the 1740s, [[Menon (cookbook author)|Menon]] first used the term, but the cooking of [[Vincent La Chapelle]] and François Marin was also considered modern. In the 1960s, [[Henri Gault]] and [[Christian Millau]] revived it to describe the cooking of [[Paul Bocuse]], [[Jean Troisgros|Jean]] and [[Pierre Troisgros]], [[Michel Guérard]], Roger Vergé and [[Raymond Oliver]].<ref>''Joyeuse encyclopédie anecdotique de la gastronomie'', [[Michel Ferracci-Porri]] and Maryline Paoli, Preface by Christian Millau, Ed. Normant 2012, France {{ISBN|978-2-915685-55-8}}</ref> These chefs were working toward rebelling against the "orthodoxy" of [[Escoffier]]'s cuisine. Some of the chefs were students of [[Fernand Point]] at the ''[[La Pyramide|Pyramide]]'' in [[Vienne, Isère|Vienne]], and had left to open their own restaurants. Gault and Millau "discovered the formula" contained in ten characteristics of this new style of cooking.<ref name="Mennell" />{{rp|163–164}}

The characteristics that emerged during this period were:

1. A rejection of excessive complication in cooking.

2. The cooking times for most fish, seafood, game birds, veal, green vegetables and pâtés was greatly reduced in an attempt to preserve the natural flavors. Steaming was an important trend from this characteristic.

3. The cuisine was made with the freshest possible ingredients.

4. Large menus were abandoned in favor of shorter menus.

5. Strong marinades for meat and game ceased to be used.<ref name="Mennell" />{{rp|163–164}}

6. They stopped using heavy sauces such as ''[[espagnole]]'' and ''béchamel'' thickened with flour based "''roux''" in favor of seasoning their dishes with fresh herbs, quality butter, lemon juice, and vinegar.

7. They used regional dishes for inspiration instead of ''haute cuisine'' dishes.

8. New techniques were embraced and modern equipment was often used; Bocuse even used microwave ovens.

9. The chefs paid close attention to the dietary needs of their guests through their dishes.

10. And finally, the chefs were extremely innovative and created new combinations and pairings.<ref name="Mennell" />{{rp|163–164}}

Some have speculated that a contributor to ''nouvelle cuisine'' was World War II when animal protein was in short supply during the German occupation.<ref>{{Cite book | last = Hewitt | first = Nicholas | title = The Cambridge Companion to Modern French Culture | publisher=The Cambridge University Press | year = 2003 | location = Cambridge | pages = 109–110 | isbn = 978-0-521-79465-7}}</ref> By the mid-1980s food writers stated that the style of cuisine had reached exhaustion and many chefs began returning to the ''haute cuisine'' style of cooking, although much of the lighter presentations and new techniques remained.<ref name="Mennell" />{{rp|163–164}}

When the French [[French Vietnam|colonized Vietnam]], one of the most famous and popular dishes, ''[[pot-au-feu]]'', was subsequently introduced to the local people. While it did not directly create the widely recognizable Vietnamese dish, [[Pho]], it served as a reference for the modern-day form of Pho.

==National cuisine==
{{Main|List of French dishes}}
There are many dishes that are considered part of French national cuisine today.

A meal often consists of three courses, ''[[hors d'œuvre]]'' or ''[[entrée]]'' (introductory course, sometimes soup), ''plat principal'' (main course), ''fromage'' (cheese course) or ''[[dessert]]'', sometimes with a salad offered before the cheese or dessert.

The notion of a French national cuisine is understood as a set of foods that all people eat and have strong opinions about, regardless of [[Social class|class]]. Those who are poorer still eat the same foods as the rich, albeit less frequently.<ref>{{Cite book |last=Terrio |first=Susan |title=Critical Craft: Technology, Globalization, and Capitalism |publisher=[[Routledge]] |year=2016 |isbn=978-1-4725-9485-3 |editor-last=Wilkinson-Weber |editor-first=Clare M |location=London and New York |chapter=Visions of Excess: Crafting and Consuming Good Chocolate in France and the United States |editor-last2=DeNicola |editor-first2=Alicia Ory}}</ref>

;Hors d'œuvre

<gallery perrow="5">
File:Terrine de saumon au basilic.JPG|Basil salmon ''[[Terrine (food)|terrine]]''
File:Lobster bisque.jpg|''[[Bisque (food)|Bisque]]'' is a smooth and creamy French ''[[potage]]''.
File:Foie gras en cocotte.jpg|''[[Foie gras]]'' with mustard seeds and green onions in duck ''[[Au jus|jus]]''
</gallery>

;Plat principal

<gallery perrow="5">
File:Pot-au-feu2.jpg|''[[Pot-au-feu]]'' is a ''[[cuisine classique]]'' dish.
File:Blanquette de veau à l'ancienne 04.jpg|''[[Blanquette de veau]]''
</gallery>

;Pâtisserie

<gallery perrow="6">
File:Lille Meert2.JPG|Typical French ''[[pâtisserie]]''
File:Mille-feuille 20100916.jpg|''[[Mille-feuille]]''
File:Arc-en-ciel comestible.jpg|''[[Macaron]]''
File:Eclairs at Fauchon in Paris.jpg|''[[Éclair]]''
</gallery>

;Dessert

<gallery perrow="7">
File:Crêpe Suzette au Citron.jpg|''[[Crêpe]]''
File:Ujuvad saarekesed.jpg|''[[Île flottante]]''
</gallery>

==Regional cuisine==
[[File:Départements+régions (France).svg|thumb|250px|The 22 [[regions of France|regions]] and 96 [[departments of France|departments]] of [[metropolitan France]] include [[Corsica]] (''Corse'', lower right). Paris area is expanded (inset at left).]]

French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.<ref>[http://www.french-country-decor-guide.com/french-country-cooking.html "French Country Cooking."] {{webarchive|url=https://web.archive.org/web/20110618145242/http://www.french-country-decor-guide.com/french-country-cooking.html |date=18 June 2011 }} [http://www.french-country-decor-guide.com French-country-decor-guide.com] {{webarchive|url=https://web.archive.org/web/20110703220344/http://www.french-country-decor-guide.com/ |date=3 July 2011 }}. Accessed July 2011.</ref>

===Paris and Île-de-France===
Paris and Île-de-France are central regions where almost anything from the country is available, as all [[Rail transport in France|train lines]] meet in the city. Over 9,000 restaurants exist in Paris and almost any cuisine can be obtained here. High-quality [[Michelin Guide]]-rated restaurants proliferate here.<ref name="Domine">{{Cite book | last = Dominé | first = André  | title = Culinaria France | publisher=Könemann Verlagsgesellschaft mbh | location = Cologne | isbn = 978-3-8331-1129-7| year = 2004 }}</ref>

===Champagne, Lorraine, and Alsace===
Game and ham are popular in [[Champagne, France|Champagne]], as well as the special sparkling wine simply known as [[Champagne]]. Fine fruit preserves are known from [[Lorraine]] as well as the [[quiche Lorraine]].<ref>{{Cite web|title=25 Authentic French Foods Everyone Must Try!|url=https://travelfoodatlas.com/french-cuisine-foods-of-france|website=Travel Food Atlas|date=29 March 2020|access-date=2020-12-29|archive-date=5 March 2021|archive-url=https://web.archive.org/web/20210305190723/https://travelfoodatlas.com/french-cuisine-foods-of-france|url-status=live}}</ref> [[Alsace]], a region of historically Allemanic German culture, has retained elements of [[German cuisine]], especially similar to those from the neighboring [[Palatinate (region)|Palatinate]] and [[Baden]] region, but has implemented French influences since France first took control of the region in the 17th century. As such, [[beer in France|beer]]s made in the area are similar to the style of bordering Germany. Dishes like ''[[choucroute]]'' (French for ''[[sauerkraut]]'') are also popular.<ref name="Domine" />{{rp|55}} Many "''[[eaux de vie]]''" (distilled alcohol from fruit) also called schnaps are from this region, due to a wide variety of local fruits (cherry, raspberry, pear, grapes) and especially prunes (mirabelle, plum).[9]:259,295{{clarify|no link for ref|date=March 2021}}
{{Clear}}
<gallery>
File:Champagne flute and bottle.jpg|[[Champagne stemware|Flute]] of [[Champagne]] wine
File:Tarte flambée alsacienne 514471722.jpg|Alsatian ''[[Flammekueche]]''
File:Quiches 2.jpg|''[[Quiche]]''
File:Choucroute-p1030191.jpg|''[[Choucroute garnie]]''
File:Andouillette.jpg|''[[Andouillette]]''
</gallery>

[[File:Jean François Tourcaty, Carte Gastronomique de la France, 1809 Cornell CUL PJM 1033 01.jpg|thumbnail|"Carte Gastronomique de la France" belong to the outset of the "Cours Gastronomique" by Charles Louis Cadet de Gassicourt (1809).]]

===Nord Pas-de-Calais, Picardy, Normandy, and Brittany===
{{Main|Picardy cuisine}}
The coastline supplies many [[crustacean]]s, [[European seabass|sea bass]], [[monkfish]] and [[Herring (food)|herring]]. [[Normandy]] has top-quality seafood, such as [[scallop]]s and [[Sole (fish)|sole]], while [[Brittany]] has a supply of lobster, crayfish and [[Mussel#As food|mussel]]s.

Normandy is home to a large population of apple trees; apples are often used in dishes, as well as [[cider]] and [[Calvados]]. The northern areas of this region, especially [[Nord (French department)|Nord]], grow ample amounts of wheat, sugar beets and [[chicory]]. Thick stews are found often in these northern areas as well.

The produce of these northern regions is also considered some of the best in the country, including cauliflower and artichokes. Buckwheat grows widely in Brittany as well and is used in the region's ''[[galette]]s'', called ''jalet'', which is where this dish originated.<ref name="Domine" />{{rp|93}}

<gallery>
File:Crème Chantilly.jpg|''[[Crème Chantilly]]'', created at the [[Château de Chantilly]].
File:Camembert.JPG|''[[Camembert]]'', cheese specialty from [[Normandy]]
File:GaletteCidre.JPG|''[[Crêpe]]'' and [[Cider#France|cider]], specialties of [[Brittany]]
File:Jielbeaumadier gaufres lilloises 2008.jpg|[[Waffle|Lille waffles]]
File:Belon oysters at Belon river, France.jpg|[[Belon oyster]]s
</gallery>

===Loire Valley and central France===
High-quality fruits come from the [[Loire Valley]] and central France, including cherries grown for the liqueur ''[[Guignolet]]'' and ''Belle Angevine'' pears. The strawberries and melons are also of high quality.

Fish are seen in the cuisine, often served with a ''[[beurre blanc]]'' sauce, as well as wild game, lamb, calves, [[Charolais cattle]], ''Géline'' fowl, and [[goat cheese]]s.

Young vegetables are used often, as are the specialty mushrooms of the region, ''[[Agaricus bisporus|champignons de Paris]]''. Vinegars from [[Orléans]] are a specialty ingredient used as well.<ref name="Domine" />{{rp|129, 132}}

===Burgundy and Franche-Comté===
[[Burgundy]] and [[Franche-Comté]] are known for their wines. [[pike (fish)|Pike]], [[perch]], river crabs, snails, game, [[redcurrant]]s, [[blackcurrant]]s all originate here.

Savory specialties accounted in the ''Cuisine franc-comtoise'' from the [[Franche-Comté]] region are ''{{interlanguage link|croûte aux morilles|fr}}'', ''{{interlanguage link|Poulet à la Comtoise|fr|poulet à la comtoise}}'', [[trout]], smoked meats and cheeses such as [[Mont d'Or (cheese)|Mont d'Or]], [[Comté (cheese)|Comté]] and [[Morbier (cheese)|Morbier]] which are best eaten hot or cold,  ''{{interlanguage link|coq au vin jaune|fr}}'' and the special dessert ''{{interlanguage link|gâteau de ménage|fr}}''.

[[Charolais cattle|Charolais]] beef, [[Bresse (chicken)|poultry]] from [[Bresse]], [[sea snail]], honey cake, [[Chaource]] and [[Époisses]] cheese are specialties of the local cuisine of Burgundy. [[Dijon mustard]] is also a specialty of Burgundy cuisine. ''[[Crème de cassis]]'' is a popular liquor made from blackcurrants. Oils are used in the cooking here, including nut oils and [[rapeseed]] oil.<ref name="Domine" />{{rp|153,156,166,185}}

<gallery perrow="4">
File:Boeuf bourguignon servie avec des pâtes.jpg|''[[Bœuf bourguignon]]''
File:Coq au vin at The Swan at the Globe, London.jpg|''[[Coq au vin]]''
File:Escargotbordeaux.jpg|''[[Escargot]]s'', with special tongs and fork
File:Beaujolais salad.jpg|''[[Beaujolais]]'' wine
File:Dijon mustard on a spoon - 20051218.jpg|[[Dijon mustard]]
File:Vin Jaune.jpg|''[[Comté (cheese)|Comté]]'' cheese and ''[[vin jaune]]''
File:Gateau de menage.jpg|''Gâteau de ménage''
</gallery>

===Auvergne-Rhône-Alpes===
{{See also|Lyonnaise cuisine}}

[[File:Grand sechoir.jpg|thumb|260px|''Grand sechoir'', Museum of the [[Walnut]] in [[Vinay, Isère]]]]
[[File:Salade lyonnaise.JPG|thumb|260px|''[[:fr: Salade lyonnaise|Salade lyonnaise]]'']]
[[File:Patrimoine local l'abricot.jpg|thumb|260px|[[Drome]] apricots]]
[[File:Chestnut.jpg|thumb|260px|[[Sweet chestnut]]s]]

The area covers the old province of [[Dauphiné]], once known as the "larder" of France,{{dubious|date=December 2017|reason=Source, please!}} that gave its name to ''[[gratin dauphinois]]'',<ref>{{Cite web |title=Bibliothèque dauphinoise : La cuisine dauphinoise, René Fonvieille |url=http://www.bibliotheque-dauphinoise.com/cuisine_dauphinoise_fonvieille.html |access-date=2022-11-25 |website=www.bibliotheque-dauphinoise.com |archive-date=24 December 2017 |archive-url=https://web.archive.org/web/20171224101304/http://www.bibliotheque-dauphinoise.com/cuisine_dauphinoise_fonvieille.html |url-status=live }}</ref> traditionally made in a large baking dish rubbed with garlic. Successive layers of potatoes, salt, pepper and milk are piled up to the top of the dish. It is then baked in the oven at low temperature for 2 hours.<ref>{{Cite book |last1=Arces |first1=Amicie d' |url=https://books.google.com/books?id=YXOiD7R3pssC&q=Cuisine+du+Dauphin%C3%A9:+Dr%C3%B4me,+Hautes-Alpes,+Is%C3%A8re+:+de+A+%C3%A0+Z |title=Cuisine du Dauphiné: Drôme, Hautes-Alpes, Isère : de A à Z |last2=Cheylard |first2=A. Vallentin du |date=1997 |publisher=La Fontaine de Siloë |isbn=978-2-86253-216-5 |language=fr}}</ref>

Fruit and young vegetables are popular in the cuisine from the [[Rhône valley]], as are wines like [[Hermitage AOC]], [[Crozes-Hermitage AOC]] and [[Condrieu AOC]]. [[Walnut]]s and walnut products and oil from [[Grenoble|Noix de Grenoble AOC]], lowland cheeses, like [[St. marcellin, france|St. Marcellin]], St. Félicien and [[Bleu du Vercors-Sassenage]].

Poultry from [[Bresse]], guinea fowl from [[Drôme]] and fish from the [[Dombes]], a light yeast-based cake, called Pogne de [[Romans-sur-Isère|Romans]] and the regional speciality, ''[[Raviole du Dauphiné]]'', and there is the [[Shortcrust pastry|short-crust]] "Suisse", a [[Valence, Drôme|Valence]] biscuit speciality.

Lakes and mountain streams in [[Rhône-Alpes]] are key to the cuisine as well. [[Lyon]] and [[Savoy]] supply sausages while the [[Alpine region|Alpine]] regions supply their specialty cheeses like [[Beaufort (cheese)|Beaufort]], [[Abondance (cheese)|Abondance]], [[Reblochon]], [[Tomme]] and [[Vacherin Mont d'Or|Vacherin]].<ref>{{Cite web|title=Lyon Sausage - : Whats on the menu?|url=http://menus.nypl.org/dishes/1040|access-date=2021-06-10|website=menus.nypl.org}}</ref><ref>{{Cite web|title=Véritable Saucisson de Lyon|url=https://www.specialiteslyonnaises.fr/boutique/charcuterie-lyonnaise/veritable-saucisson-de-lyon/|access-date=2021-06-10|website=Spécialités Lyonnaises|archive-url=https://web.archive.org/web/20180226091840/https://www.specialiteslyonnaises.fr/boutique/charcuterie-lyonnaise/veritable-saucisson-de-lyon/|archive-date=26 February 2018|language=fr-FR}}</ref><ref>{{Cite web|title=The culinary heritage of the French mountains|url=https://uk.france.fr/en/news/article/culinary-heritage-french-mountains|archive-url=https://web.archive.org/web/20201025125630/https://uk.france.fr/en/news/article/culinary-heritage-french-mountains|url-status=dead|archive-date=25 October 2020|access-date=2021-06-10|website=uk.france.fr|language=en}}</ref><ref>{{Cite web|title=10 fromages de montagne incontournables|url=https://www.hardloop.fr/|access-date=2021-06-10|website=www.hardloop.fr|language=fr}}</ref>

''[[Mères lyonnaises]]'' are female cooks particular to this region who provide local [[gourmet]] establishments.<ref>Maier, Thomas, A. (2012). ''Hospitality Leadership Lessons in French Gastronomy: The Story of Guy and Franck Savoy''. Authorhouse. {{ISBN|9781468541083}}.p.19.  https://books.google.com/books?id=MTts8MF4CRwC&dq=Lyon+gastronomy&pg=PA19 {{Webarchive|url=https://web.archive.org/web/20231214072658/https://books.google.com/books?id=MTts8MF4CRwC&dq=Lyon+gastronomy&pg=PA19#v=onepage&q=Lyon%20gastronomy&f=false |date=14 December 2023 }} retrieved 12-23-2017.</ref> Celebrated chefs from this region include [[Fernand Point]], [[Paul Bocuse]], the [[Troisgros family|Troisgros brothers]] and [[Alain Chapel]].<ref>Buford, Bill. (2011). "Why Lyon is the Food Capital of the World". ''The Guardian'', 13 February 2011. https://www.theguardian.com/travel/2011/feb/13/bill-buford-lyon-food-capital {{Webarchive|url=https://web.archive.org/web/20180121012307/https://www.theguardian.com/travel/2011/feb/13/bill-buford-lyon-food-capital |date=21 January 2018 }} retrieved 12-23-2017</ref>

The [[Chartreuse Mountains]] are the source of the green and yellow [[digestif]] liquor [[Chartreuse (liquor)|Chartreuse]], produced by the monks of the [[Grande Chartreuse]].<ref name="Domine" />{{rp|197,230}}

Since the 2014 administrative reform, the ancient area of [[Auvergne]] is now part of the [[Auvergne-Rhône-Alpes|region]]. One of its leading chefs is [[Regis Marcon]].

<gallery perrow="4">
File:Gratin-Dauphinois.jpg|''[[Gratin dauphinois]]''
File:Etalage de bleu du Vercors-Sassenage.jpg|''[[Bleu du Vercors-Sassenage]]''
File:Chartreuse ElixirVegetal 400th71%.jpg|''[[Chartreuse (liqueur)|Chartreuse Elixir Végétal]]''
File:Salade de ravioles.jpg|''[[Raviole du Dauphiné|Salade de ravioles]]''
File:Condrieu Viognier.jpg|''[[Condrieu AOC|Condrieu]]'' wine
File:Suisse biscuit.JPG|''{{interlanguage link|Suisse (biscuit)|lt=Suisse de Valence biscuit|fr|Suisse (biscuit)}}''
File:Bleu de Bresse cheese.jpg|''[[Bleu de Bresse]]''
File:Salade bressane.jpg|''[[Poulet de Bresse]]'' chicken salad
File:Rosettes de Lyon.jpg|''[[Rosette de Lyon]] [[charcuterie]]''
File:Noix3coquilles.jpg|''[[Grenoble|Noix de Grenoble]]'', unusual trilaterally symmetric walnut
File:Cave Beaufort (Savoie).jpg|[[Beaufort cheese]]s ripening in a cellar
</gallery>

===Poitou-Charentes and Limousin===
[[Oyster]]s come from the [[Oléron]]-[[Marennes, Charente-Maritime|Marennes]] basin, while [[Mussel#As food|mussel]]s come from the [[Esnandes#Economy|Bay of Aiguillon]].

High-quality produce comes from the region's hinterland, especially goat cheese. This region and in the [[Vendée]] is grazing ground for ''Parthenaise'' cattle, while poultry is raised in [[Challans]].

The region of [[Poitou-Charentes]] purportedly produces the best butter and cream in France. [[Cognac]] is also made in the region along the river [[Charente (river)|Charente]].

[[Limousin]] is home to the [[Limousin cattle]], as well as sheep. The woodlands offer game and mushrooms. The southern area around [[Brive]] draws its cooking influence from [[Périgord]] and [[Auvergne]] to produce a robust cuisine.<ref name="Domine" />{{rp|237}}

===Bordeaux, Périgord, Gascony, and Basque country===
{{Main|Basque cuisine}}
[[Bordeaux]], a renowned French city, lends its name to a distinctive wine style celebrated worldwide.<ref name=":6">{{Cite web |last1=Bouzdine-Chameeva |first1=Tatiana |last2=Faugère |first2=Christophe |date=January 2016 |title=Wine tourism in Bordeaux |url=https://www.researchgate.net/publication/327515614 |website=ResearchGate}}</ref>  Bordeaux, along with the larger [[Aquitaine]] region, ranks among the top three wine destinations globally, alongside [[Napa Valley AVA|Napa Valley]] and [[Tuscany]]. [[Saint-Émilion|Saint-Emilion]], a UNESCO World Heritage village, is a key destination, drawing a multitude of wine tourists to the region.<ref name=":6" />

Bordeaux's diverse viticultural regions specialize in a range of grape varieties such as Merlot, Cabernet Franc, and increasingly Cabernet Sauvignon, each thriving in the picturesque landscapes of the area.<ref name=":7">{{Cite book |last=Asher |first=Gerald |title=A Carafe of Red |date=2012 |publisher=Berkeley, CA : University of California Press |isbn=9786613369703 |location=California |pages=37–43}}</ref> This variety contributes significantly to the region's rich viticultural diversity and the production of wines of strong quality.<ref name=":7" />

Building on this agricultural foundation, Bordeaux wine offers a rich history, varied terroir, and complex flavor profile, making it highly versatile for food pairing across various cuisines and occasions.<ref name=":8">Gagić, Snježana, and Milan Ivkov. "[https://www.researchgate.net/profile/Snjezana-Gagic/publication/278035770_Food_and_Wine_pairing-six_course_menu_example/links/56ca146d08ae5488f0d92c59/Food-and-Wine-pairing-six-course-menu-example.pdf?origin=publication_detail&_tp=eyJjb250ZXh0Ijp7ImZpcnN0UGFnZSI6InB1YmxpY2F0aW9uIiwicGFnZSI6InB1YmxpY2F0aW9uRG93bmxvYWQiLCJwcmV2aW91c1BhZ2UiOiJwdWJsaWNhdGlvbiJ9fQ Food and Wine pairing-six course menu example.]" Hotelplan 2013, Contemporary trends in the hospitality industry, Belgrade, Serbia, 28th-29th November, pp. 451–462. ResearchGate.</ref> Traditional Bordeaux blends typically include the aforementioned [[Cabernet Sauvignon]], [[Merlot]], and [[Cabernet Franc]], providing a spectrum of flavors and textures that complement a wide array of dishes.<ref name=":8" />

Lighter wines like [[Bordeaux blanc|Bordeaux Blanc]] or a light-bodied [[Bordeaux wine|Bordeaux Rouge]] can elegantly accompany seafood or poultry. The crisp acidity and citrus notes of Bordeaux Blanc complement delicate seafood dishes like grilled fish or shrimp cocktail, while the soft tannins of a light Bordeaux Rouge enhance the flavors of roasted chicken or turkey.<ref name=":8" /> Moreover, Bordeaux Rouge wines pair beautifully with dishes like roasted lamb, duck breast, or vegetable stews. The wine's balanced fruitiness and moderate tannins complement the richness of the proteins without overpowering the palate.<ref name=":8" />

Meanwhile, more robust Bordeaux Rouge wines, particularly from renowned appellations like [[Saint-Émilion]], are perfect for richer, savory dishes such as grilled steak or braised beef, where their intense fruit flavors and firm tannins provide a balanced counterpoint to the umami-rich flavors.<ref name=":8" /> Understanding this interplay of flavors allows diners to elevate their culinary experiences, creating memorable pairings with Bordeaux wines.<ref name=":8" />

The Pyrenees also has lamb, such as the ''[[:fr: Agneau de Pauillac|Agneau de Pauillac]]'', as well as sheep cheeses. Beef cattle in the region include the ''[[Blonde d'Aquitaine]]'', ''[[:fr: Bœuf de Chalosse|Boeuf de Chalosse]]'', ''[[:fr: Bœuf de Bazas|Boeuf Gras de Bazas]]'', and ''[[:fr: Garonnaise|Garonnaise]]''.

Free-range chicken, turkey, pigeon, [[capon]], goose and duck prevail in the region as well. [[Gascony]] and [[Périgord]] cuisines includes ''[[pâtés]]'', ''[[Terrine (food)|terrine]]s'', ''[[confit]]s'' and ''[[:fr:magret|magrets]]''. This is one of the regions notable for its production of ''[[foie gras]]'', or fattened goose or duck liver.

The cuisine of the region is often heavy and farm-based. [[Armagnac]] is also from this region, as are prunes from [[Agen]].<ref name="Domine" />{{rp|259,295}}

<gallery>
File:Confitdecanard.jpg|''[[Confit de canard]]''
File:Foie gras with sauternes.jpg|A ''[[Terrine (food)|terrine]]'' of ''[[foie gras]]'' with a bottle of ''[[Sauternes (wine)|Sauternes]]''
File:Truffe coupée.jpg|Black Périgord [[truffle]]
File:Tourin.jpg|''[[Tourin]]'', a garlic soup from [[Dordogne]]
</gallery>

===Toulouse, Quercy, and Aveyron===
[[Gers]], a department of France, is within this region and has poultry, while [[La Montagne Noire]] and [[Lacaune]] area offer hams and dry sausages.

White corn is planted heavily in the area both for use in fattening ducks and geese for foie gras and for the production of ''[[:fr:millas (plat)|millas]]'', a cornmeal porridge. [[Haricot bean]]s are also grown in this area, which are central to the dish ''[[cassoulet]]''.

The finest sausage in France is ''[[saucisse de Toulouse]]'', which is also part of ''cassoulet'' of [[Toulouse]]. The [[Cahors]] area produces a specialty "[[Cahors (wine)#History|black wine]]" as well as [[truffle]]s and mushrooms.

This region also produces milk-fed lamb. Unpasteurized [[domestic sheep|ewe]]'s milk is used to produce [[Roquefort]] in [[Aveyron]], while in [[Laguiole]] is producing unpasteurized cow's milk cheese. [[Salers]] cattle produce milk for cheese, as well as beef and veal products.

The volcanic soils create flinty cheeses and superb lentils. Mineral waters are produced in high volume in this region as well.<ref name="Domine" />{{rp|313}} [[Cabécou|Cabécou cheese]] is from [[Rocamadour]], a medieval settlement erected directly on a cliff, in the rich countryside of {{interlanguage link|Causses du Quercy|fr||nl}}.

This area is one of the region's oldest milk producers{{verify source|date=September 2021}}; it has chalky soil, marked by history and human activity, and is favourable for the raising of goats.

<gallery>
File:Bowl of cassoulet.JPG|''[[Cassoulet]]''
File:Bol d'aligot.jpg|''[[Aligot]]''
File:Roquefort cheese.jpg|''[[Roquefort]]'' cheese
</gallery>

===Roussillon, Languedoc, and Cévennes===
Restaurants are popular in the area known as ''[[Le Midi]]''. Oysters come from the [[Étang de Thau]], to be served in the restaurants of [[Bouzigues]], [[Mèze]], and [[Sète]]. Mussels are commonly seen here in addition to fish specialties of Sète, ''[[:fr: Bourride|bourride]]'', ''[[:fr:Tielle|tielles]]'' and ''rouille de seiche''.

In the [[Languedoc]]  ''jambon cru'', sometimes known as ''jambon de montagne'' is produced. High quality ''[[Roquefort]]'' comes from the ''brebis'' (sheep) on the [[Larzac]] plateau.

The [[Cévennes|Les Cévennes]] area offers mushrooms, chestnuts, berries, honey, lamb, game, sausages, ''[[pâté]]s'' and [[goat cheese]]s. [[Catalan people|Catalan]] influence can be seen in the cuisine here with dishes like ''[[brandade]]'' made from a purée of dried [[Cod (food)|cod]] wrapped in [[Chard|mangold]] leaves. Snails are plentiful and are prepared in a specific [[Catalonian|Catalan]] style known as a ''[[Caragols a la llauna|cargolade]]''. [[Wild boar]] can be found in the more mountainous regions of the ''Midi''.<ref name="Domine" />{{rp|349,360}}

===Provence-Alpes-Côte d'Azur===
{{See also|Provencal cuisine}}

The [[Provence]] and [[Côte d'Azur]] region is rich in quality citrus, vegetables, fruits and herbs; the region is one of the largest suppliers of all these ingredients in France. The region also produces the largest amount of olives, and creates superb olive oil. [[Lavender]] is used in many dishes found in Haute-Provence. Other important herbs in the cuisine include [[thyme]], [[Common sage|sage]], [[rosemary]], [[basil]], [[Satureja|savory]], [[fennel]], [[marjoram]], [[tarragon]], [[oregano]], and [[bay leaf]].<ref>{{cite web|url=http://www.nice-cooking.com/la-cuisine-nicoise/|title=Nice Cooking|publisher=La Cuisine Niçoise|access-date=2015-12-29|archive-url=https://web.archive.org/web/20171011041615/http://www.nice-cooking.com/la-cuisine-nicoise/|archive-date=11 October 2017|url-status=dead}}</ref> Honey is a prized ingredient in the region.

[[Seafood]] is widely available throughout the coastal area and is heavily represented in the cuisine. [[Goat cheese]]s, air-dried sausages, lamb, beef, and chicken are popular here. Garlic and anchovies are used in many of the region's sauces, as in ''Poulet Provençal'', which uses white wine, tomatoes, herbs, and sometimes anchovies, and [[Pastis]] is found everywhere that alcohol is served.

The cuisine uses a large amount of vegetables for lighter preparations. Truffles are commonly seen in Provence during the winter. [[Thirteen desserts]] in Provence are the traditional Christmas dessert,<ref>{{cite web |url=http://www.provenceweb.fr/e/mag/terroir/traditions/ukindex.htm |title=Christmas traditions |publisher=Provenceweb.fr |access-date=2012-06-04 |archive-date=4 February 2012 |archive-url=https://web.archive.org/web/20120204143801/http://www.provenceweb.fr/e/mag/terroir/traditions/ukindex.htm |url-status=dead }}</ref> e.g. [[quince cheese]], biscuits, almonds, [[nougat]], apple, and ''[[fougasse (bread)|fougasse]]''.

Rice is grown in the [[Camargue]], which is the northernmost rice growing area in Europe, with [[Camargue red rice]] being a specialty.<ref name="Domine" />{{rp|387,403,404,410,416}} Anibal Camous, a Marseillais who lived to be 104, maintained that it was by eating garlic daily that he kept his "youth" and brilliance. When his eighty-year-old son died, the father mourned: "I always told him he wouldn't live long, poor boy. He ate too little garlic!"

<gallery perrow="4">
File:Ratatouille-Dish.jpg|''[[Ratatouille]]''
File:Flickr - cyclonebill - Salade niçoise (2).jpg|''[[Salade niçoise]]''
File:Flickr - cyclonebill - Bouillabaisse med rouille.jpg|''[[Bouillabaisse]]''
File:Daube de boeuf carottes.jpg|''[[Daube]]''
File:Pissaladière.jpg|''[[Pissaladière]]''
File:Pan-bagnat002.jpg|''[[Pan bagnat]]''
File:AOC Vacqueyras rosé + lavande.jpg|[[Vacqueyras AOC|Vacqueyras]] wine
File:Bourride de fruits de mer.JPG|''[[:fr:Bourride|Bourride de fruits de mer]]''
File:Salade mesclun et chèvre chaud sur toasts.jpg|''[[Mesclun|Salade mesclun]]''
File:Pieds et paquets 2.jpg|''[[Pieds paquets]]''
</gallery>

===Corsica===
{{See also|Cuisine of Corsica}}
Goats and sheep proliferate on the island of [[Corsica]], and lamb are used to prepare dishes such as ''[[:it:stufato|stufato]]'', ''[[ragout]]s'' and roasts. Cheeses are also produced, with ''[[brocciu]]'' being the most popular.

[[Chestnut]]s, growing in the Castagniccia forest, are used to produce flour, which is used in turn to make bread, cakes and ''[[polenta]]''. The forest provides acorns used to feed the pigs and [[boar]]s that provide much of the protein for the island's cuisine. Fresh fish and seafood are common.

The island's pork is used to make fine hams, sausage and other unique items including ''[[capicola|coppa]]'' (dried rib cut), ''[[:fr:lonzu|lonzu]]'' (dried pork fillet), ''[[:fr:figatellu|figatellu]]'' (smoked and dried liverwurst), ''salumu'' (a dried sausage), ''salcietta'', ''Panzetta'', bacon, and ''[[:fr: prisuttu|prisuttu]]'' (farmer's ham).

[[Clementine]]s (which hold an AOC designation), lemons, nectarines and figs are grown there. Candied [[citron]] is used in [[nougat]]s, while and the aforementioned ''brocciu'' and chestnuts are also used in desserts.

Corsica offers a variety of wines and fruit liqueurs, including Cap Corse, Patrimonio, [[Cédratine]], Bonapartine, ''[[:fr:liqueur de myrte|liqueur de myrte]]'', ''vins de fruit'', [[:fr:Rappu|Rappu]], and ''[[eau-de-vie]] de châtaigne''.<ref name="Domine" />{{rp|435,441,442}}

===French Guiana===
{{See also|French Guianan cuisine|Awara broth}}

'''French Guianan cuisine''' or '''Guianan cuisine''' is a blend of the different cultures that have settled in [[French Guiana]] including European, Indian, Indigenous (Amerindian), Chinese, and Hmong influences.<ref>{{Cite web |title=A historical and cultural melting pot in French Guiana |url=https://www.france.fr/en/french-guiana-amazonia/article/historical-and-cultural-melting-pot-french-guiana-0 |access-date=2024-02-24 |website=www.france.fr |language=en |archive-date=24 February 2024 |archive-url=https://web.archive.org/web/20240224144900/https://www.france.fr/en/french-guiana-amazonia/article/historical-and-cultural-melting-pot-french-guiana-0 |url-status=dead }}</ref><ref name=":5">{{Cite web |title=Sun-drenched flavours of French Guiana |url=https://www.france.fr/en/french-guiana-amazonia/article/sun-drenched-flavours-french-guiana-0 |access-date=2024-02-24 |website=www.france.fr |language=en}}</ref> Common dishes include fricassés, stews made of [[awara broth]] (made from palm pulp), blaff (onions, garlic, celery and basil broth), pimentade (tomato sauce broth) or roast cougnade (grilled fish), and Colombos (meat-based stew and vegetables with curry).<ref>{{Cite web |title=A taste of French Guiana's culinary specialties |url=https://www.france.fr/en/french-guiana-amazonia/article/a-taste-of-guiana-culinary-specialties |access-date=2024-02-24 |website=www.france.fr |language=en}}</ref><ref name=":5" /> There are markets in [[Cayenne]] selling fresh and prepared foods among other items.<ref>{{Citation |title=The cosmopolitan and spicy cuisine of French Guiana {{!}} WIDE | date=15 July 2022 |url=https://www.youtube.com/watch?v=t4MMBVXZYMQ |access-date=2024-02-24 |language=en}}</ref> Some dishes from Metropolitan France are reimagined using local ingredients such as Gratin de Couac using [[Cassava|cassava root]] in lieu of potato.<ref>{{Cite web |last=Martin |first=Rick |date=Aug 19, 2022 |title=French Guiana Food: French Cuisine in the Heart of South America |url=https://www.latinpost.com/articles/156437/20220819/french-guiana-food-cuisine-south-america.htm |website=Latin Post}}</ref> 

<gallery perrow="4">
File:Achards.jpg|Achards de légumes
File:Colombo 004.jpg|Colombo de poulet
File:Fricassée de bœuf au riz créole.jpg|Fricassée de bœuf au riz créole
</gallery>

=== Réunion ===
{{See also|Cuisine of Reunion}}
The cuisine of [[Réunion]] is a [[Creole cuisine]] (in French, ''Créole'') with a mixture of cooking styles and ingredients. It is strongly influenced by [[Malagasy cuisine]] (from [[Madagascar]]), as well as other cuisines from [[East Africa]]. It also incorporates elements of larger French, [[Indian cuisine|Indian]] and [[Chinese cuisine|Chinese]] cuisines, brought by French colonialization and Indian and Chinese immigrants respectively.<ref>{{Cite web |title=Gastronomy |url=https://en.reunion.fr/discover/gastronomy/ |access-date=2023-02-26 |website=Île de la Réunion Tourisme |language=en-GB |archive-date=26 February 2023 |archive-url=https://web.archive.org/web/20230226124216/https://en.reunion.fr/discover/gastronomy/ |url-status=live }}</ref><ref>{{Cite web |last=rund3v |title=The dishes and dishes of Reunion |url=https://ile-de-la-reunion.net/en/plats-de-lile-de-la-reunion/ |access-date=2023-02-26 |website=Reunion Island |language=en-US |archive-date=26 February 2023 |archive-url=https://web.archive.org/web/20230226124218/https://ile-de-la-reunion.net/en/plats-de-lile-de-la-reunion/ |url-status=live }}</ref> Notable dishes include samosas, bouchons, rougail, and various curries.<ref>{{Cite web |title=Discover the cuisine of Reunion Island |url=https://www.france.fr/en/news/article/discover-cuisine-reunion-island |access-date=2023-02-26 |website=www.france.fr |language=en |archive-date=26 February 2023 |archive-url=https://web.archive.org/web/20230226124212/https://www.france.fr/en/news/article/discover-cuisine-reunion-island |url-status=live }}</ref>

<gallery perrow="4">
File:Rougail Saucisse 04-07-07.jpg|Plat de la cuisine réunionaise
File:Tea with Samosa 2.jpg|Somasa 
File:Rougail morue.JPG|Saladier de rougail
</gallery>

=== Martinique ===
The [[cuisine of Martinique]] is a [[Caribbean cuisine|Creole cuisine]] with a mix of French, indigenous, African, and Indian cooking styles using local ingredients such as [[breadfruit]], [[cassava]], and [[christophene]].<ref name=":0">{{Cite web |title=Gastronomy of Martinique |url=https://azmartinique.com/en/discover-martinique/gastronomy |access-date=2023-02-26 |website=AZ Martinique.com |language=en |archive-date=26 February 2023 |archive-url=https://web.archive.org/web/20230226124218/https://azmartinique.com/en/discover-martinique/gastronomy |url-status=live }}</ref> Creole dishes rely heavily on [[seafood]], including [[curries]] and [[fritter]]s. [[Crêperie]]s, Brasseries, and restaurants featuring cuisine from various French regions can be found all over Martinique.<ref name=":0" /> Notable local dishes include [[Accra (cuisine)|Accra]] a fish-based fritter, Boudin sausage, Fricassée de chatrou an octopus stew, Colombo de Martinique a coconut-milk based curry, and Ti Punch a rum and cane juice based drink.<ref>{{Cite web |last=Rabikowska |first=Suzy |date=2015-03-30 |title=Top 10 Martinican Dishes You Just Have to Try |url=https://theculturetrip.com/martinique/articles/top-10-martinican-dishes/ |access-date=2023-02-26 |website=Culture Trip |language=en |archive-date=16 March 2023 |archive-url=https://web.archive.org/web/20230316150931/https://theculturetrip.com/martinique/articles/top-10-martinican-dishes/ |url-status=live }}</ref>

=== Guadeloupe ===
The cuisine of [[Guadeloupe]] includes Caribbean, African, European and Indian influences. Notable dishes includes the fish fritter accra, a savory stuffed donut called bokit, and coconut-based desserts like custard and sorbet.<ref name=":1">{{Cite web |title=Gastronomy Of Guadeloupe Island |url=https://www.afsf.com/about/blog/bcook/gastronomy-of-guadeloupe-island/ |access-date=2023-02-26 |website=Alliance Française de San Francisco |language=en |archive-date=26 February 2023 |archive-url=https://web.archive.org/web/20230226144315/https://www.afsf.com/about/blog/bcook/gastronomy-of-guadeloupe-island/ |url-status=live }}</ref> Notably. the spice blend "colombo" or "massalé" is a curry-like mix of pepper, saffron, coriander, cumin and garlic with the flavor profile included by Sri Lankan immigrants.<ref name=":1" /><ref name=":2">{{Cite web |title=Région Guadeloupe-Guadeloupe, a land of cultures and flavours |url=https://www.regionguadeloupe.fr/guadeloupe-regional-council/guadeloupe-a-land-of-cultures-and-flavours/#_ |access-date=2023-02-26 |website=www.regionguadeloupe.fr |archive-date=26 February 2023 |archive-url=https://web.archive.org/web/20230226144318/https://www.regionguadeloupe.fr/guadeloupe-regional-council/guadeloupe-a-land-of-cultures-and-flavours/#_ |url-status=live }}</ref> The island is also known for rums and includes nine distilleries producing traditional and agricultural rum.<ref name=":2" />

=== New Caledonia ===
The cuisine of [[New Caledonia]] includes local Kanak, Melanesian, and traditional French cooking styles.<ref name=":3">{{Cite web |date=2022-10-13 |title=Culinary Postcard: Noumea, New Caledonia |url=https://www.sbs.com.au/food/article/2022/10/13/culinary-postcard-noumea-new-caledonia |access-date=2023-02-26 |website=Food |language=en |archive-date=26 February 2023 |archive-url=https://web.archive.org/web/20230226161332/https://www.sbs.com.au/food/article/2022/10/13/culinary-postcard-noumea-new-caledonia |url-status=live }}</ref> A notable local dish is bougna which is a stew composed of starches, taros, sweet potatoes, poingo bananas, yams, and is accompanied by local meat and cooked in coconut milk.<ref>{{Cite web |title=New Caledonia - Kanak cooking |url=https://www.newcaledonia.travel/nz/gastronomy-wine/gastronomy/kanak-cooking |access-date=2023-02-26 |website=www.newcaledonia.travel |language=en |archive-date=28 March 2023 |archive-url=https://web.archive.org/web/20230328185112/https://www.newcaledonia.travel/nz/gastronomy-wine/gastronomy/kanak-cooking |url-status=live }}</ref> Seafood is also common including fish and lobster.<ref>{{Cite web |title=New Caledonia, a breeding ground of flavors - Elle & Vire Professionnel |url=https://www.elle-et-vire.com/int/en/pro/services/inspirations-trends/new-caledonia-a-breeding-ground-of-flavors-2010-06-06/ |access-date=2023-02-26 |website=Elle & Vire |language=en |archive-date=26 February 2023 |archive-url=https://web.archive.org/web/20230226144320/https://www.elle-et-vire.com/int/en/pro/services/inspirations-trends/new-caledonia-a-breeding-ground-of-flavors-2010-06-06/ |url-status=live }}</ref> Traditional French pastries, breads, and cheese may also be found especially in the capital of [[Nouméa]].<ref name=":3" />

<gallery perrow="4">
File:Femme kanak.jpg|Bougna
File:Culture Kanak.jpg
File:Travail du coco.jpg|Travail du coco par une femme Kanak
</gallery>

=== French Polynesia ===
The [[Culture of French Polynesia|cuisine of French Polynesia]] includes a significant array of fruits and vegetables especially sweet potato and coconut.<ref>{{Cite web |title=Tahitian Food {{!}} French Polynesian Food {{!}} Tahitian Food Specialties |url=https://tahititourisme.com/en-us/tahiti-activities/traditional-cuisine/ |access-date=2023-03-02 |website=Tahiti Tourisme |language=en-us |archive-date=2 March 2023 |archive-url=https://web.archive.org/web/20230302120309/https://tahititourisme.com/en-us/tahiti-activities/traditional-cuisine/ |url-status=live }}</ref> Due to the island nature of the region, seafood is also very common.<ref name=":4">{{Cite web |title=Food in French Polynesia |url=https://www.yestahiti.com/tourism_information/food-french-polynesia |access-date=2023-03-02 |website=YESTAHITI |language=en-gb |archive-date=2 March 2023 |archive-url=https://web.archive.org/web/20230302120300/https://www.yestahiti.com/tourism_information/food-french-polynesia |url-status=live }}</ref> The "''ahima’a''", is a traditional Polynesian underground oven in which hot stones are placed inside to cook the ingredients.<ref name=":4" /> Notable dishes include [[Faraoa 'ipo]], [[Poisson cru]] and [[Rēti'a]].

=== Mayotte ===
The [[Culture of Mayotte|cuisine of Mayotte]] includes influences from European France, Portugal, the Arab world, and India.<ref>{{Cite web |title=What's Eaten Where: Mayotte {{!}} Cyprus Mail |url=https://cyprus-mail.com/2021/03/19/whats-eaten-where-mayotte/ |access-date=2023-03-02 |website=cyprus-mail.com/ |date=19 March 2021 |language=en-GB |archive-date=2 March 2023 |archive-url=https://web.archive.org/web/20230302120308/https://cyprus-mail.com/2021/03/19/whats-eaten-where-mayotte/ |url-status=live }}</ref> Common food includes rice as a daily staple mixed with root vegetables, plantains, fresh and dried fish, and milk from grated coconuts and meat. Notable dishes include Chahoula ya nadzi, rice boiled in water or coconut milk generally served for large meals and makarara a festive fried cake that is prepared into rolls of dough made of flour and coconut milk.<ref>{{Cite web |last=[[Le Petit Futé]] |date= |title=MAYOTTE, Cuisine locale, guide touristique Petit Futé |url=https://www.petitfute.com/p214-mayotte/guide-touristique/c51334-cuisine-locale.html |url-status=live |archive-url=https://web.archive.org/web/20201103123118/https://www.petitfute.com/p214-mayotte/guide-touristique/c51334-cuisine-locale.html |archive-date=2020-11-03 |access-date=2020-10-05 |website=www.petitfute.com |language=Fr}}</ref><ref>{{Cite web |title=Discovery Mayotte : Gastronomy |url=https://www.petitfute.co.uk/p214-mayotte/decouvrir/d2928-gastronomie/ |access-date=2023-03-02 |website=www.petitfute.co.uk |archive-date=2 March 2023 |archive-url=https://web.archive.org/web/20230302120308/https://www.petitfute.co.uk/p214-mayotte/decouvrir/d2928-gastronomie/ |url-status=live }}</ref>

<gallery perrow="4">
File:Cuisine de l'archipel des Comores par la Brigade de Mayotte aux Grandes Tables de la Friche (Marseille) (53000746104).jpg
File:Pilao and green salad.jpg|Pilao 
File:Madagaskar stew 2019-10-01.jpg|Romazava
</gallery>

==Specialties by season==
French cuisine varies according to the season. In summer, salads and fruit dishes are popular because they are refreshing and produce is inexpensive and abundant. Greengrocers prefer to sell their fruits and vegetables at lower prices if needed, rather than see them rot in the heat. At the end of summer, mushrooms become plentiful and appear in stews throughout France. The hunting season begins in September and runs through February. Game of all kinds is eaten, often in elaborate dishes that celebrate the success of the hunt. Shellfish are at their peak when winter turns to spring, and oysters appear in restaurants in large quantities.

With the advent of deep-freeze and the air-conditioned ''[[hypermarché]]'', these seasonal variations are less marked than before, but they are still observed, in some cases due to legal restrictions. [[Crayfish (food)|Crayfish]], for example, have a short season and it is illegal to catch them out of season.<ref>Imported crayfish are unrestricted, and many arrive from Pakistan.</ref> Moreover, they do not freeze well.

==Foods and ingredients==
{{Unreferenced section|date=August 2010}}

French regional cuisines use locally grown vegetables, such as ''pomme de terre'' ([[potato]]), ''blé'' ([[wheat]]), ''[[haricots verts]]'' (a type of French green bean), ''carotte'' ([[carrot]]), ''poireau'' ([[leek]]), ''navet'' ([[turnip]]), ''aubergine'' ([[eggplant]]), ''courgette'' ([[zucchini]]), and ''échalotte'' ([[shallot]]).

French regional cuisines use locally grown fungi, such as ''truffe'' ([[Tuber (genus)|truffle]]), ''champignon de Paris'' ([[button mushroom]]), ''chanterelle ou girolle'' ([[chanterelle]]), ''pleurote (en huître)'' ([[oyster mushroom]]s), and ''cèpes'' ([[porcini]]).

Common fruits include oranges, tomatoes, [[tangerine]]s, [[peach]]es, [[apricot]]s, [[apple]]s, [[pear]]s, [[plum]]s, [[cherries]], [[strawberries]], [[raspberries]], [[redcurrant]]s, [[blackberries]], [[grape]]s, [[grapefruit]], and [[blackcurrant]]s.

Varieties of meat consumed include ''poulet'' ([[Chicken (food)|chicken]]), ''pigeon'' ([[squab]]), ''canard'' ([[Duck (food)|duck]]), ''oie'' ([[Goose as food|goose]], the source of [[foie gras]]), ''bœuf'' ([[beef]]), ''veau'' ([[veal]]), ''porc'' ([[pork]]), ''agneau'' ([[Lamb (food)|lamb]]), ''mouton'' ([[mutton]]), ''caille'' ([[quails in cookery|quail]]), ''cheval'' ([[horse meat|horse]]), ''grenouille'' ([[frog legs|frog]]), and ''[[escargot]]'' (snails). Commonly consumed fish and seafood include [[Cod (food)|cod]], [[canned sardines]], [[sardine (food)|fresh sardines]], canned [[Tuna as food|tuna]], fresh tuna, [[Salmon (food)|salmon]], [[trout]], [[Mussel#As food|mussel]]s, [[Herring (food)|herring]], [[oyster]]s, [[Shrimp (food)|shrimp]] and [[calamari]].

Eggs often eaten as: [[omelette]]s, hard-boiled with [[mayonnaise]], [[Scrambled eggs|scrambled]] plain, scrambled ''haute cuisine'' preparation, ''[[:fr:œuf à la coque|œuf à la coque]]''.

Herbs and seasonings vary by region, and include ''[[fleur de sel]]'', ''[[herbes de Provence]]'', ''[[olive]]'', [[tarragon]], [[rosemary]], [[marjoram]], [[lavender]], [[thyme]], [[fennel]], and [[Common sage|sage]].

Fresh fruit and vegetables, as well as fish and meat, can be purchased either from supermarkets or specialty shops. Street markets are held on certain days in most localities; some towns have a more permanent covered market enclosing food shops, especially meat and fish retailers. These have better shelter than the periodic street markets.

<gallery perrow="5">
File:Herbesdeprovence.jpg|''[[Herbes de provence]]''
File:Charetveau.jpg|''[[Charolais cattle]]''
File:Champignons Agaricus.jpg|''[[Champignon de Paris]]''
File:HaricotsVerts2.JPG|''[[Haricot bean|Haricots verts]]''
File:France-AOC Piment d'Espelette-2005-08-05.jpg|''[[Espelette pepper|Piments d'Espelette]]''
File:Fleur de sel2.jpg|''[[Fleur de sel]] de [[Guérande]]''
File:Wine grapes03.jpg|''[[Grape|Grappe de raisin]]''
File:Bressehühner-1.jpg|''[[Poulet de Bresse]]''
File:Vehnäpelto 6.jpg|''Blé ([[Wheat]])''
File:Truffe noire du Périgord.jpg|''[[Black Périgord truffle]]''
</gallery>

==Structure of meals==

===Breakfast===
{{more citations needed section|date=July 2020}}
[[File:Cafe con leche y cruasán.jpg|thumb|right|''[[Coffee|Café]]'' with a ''[[croissant]]'' for breakfast]]

''Le petit déjeuner'' (breakfast) is traditionally a quick meal consisting of ''tartines'' (slices) of French bread with butter and honey or jam (sometimes [[brioche]]), along with ''café au lait'' (also called ''café crème''), or black coffee, or tea<ref>{{cite book|title=Larousse Gastronomique|year=2009|publisher=Clarkson Potter|location=New York|isbn=978-0-307-46491-0|page=780}}</ref> and rarely hot chicory. Children often drink [[hot chocolate]] in bowls or cups along with their breakfasts. ''[[Croissants]]'', ''[[pain aux raisins]]'' or ''[[pain au chocolat]]'' (also named ''chocolatine'' in the south-west of France) are mostly included as a weekend treat. Breakfast of some kind is always served in cafés opening early in the day.

There are also savoury dishes for breakfast. An example is ''le petit déjeuner gaulois'' or ''petit déjeuner fermier'' with the famous long narrow bread slices topped with soft white cheese or boiled ham, called ''mouillettes'',<ref>{{cite web|url=http://www.larousse.fr/dictionnaires/francais/mouillette/52900|title=Définitions : mouillette - Dictionnaire de français Larousse|first=Éditions|last=Larousse|website=www.larousse.fr|access-date=6 July 2017|archive-date=11 August 2017|archive-url=https://web.archive.org/web/20170811155316/http://www.larousse.fr/dictionnaires/francais/mouillette/52900|url-status=live}}</ref> which is dipped in a soft-boiled egg and some fruit juice and hot drink.

Another variation called ''le petit déjeuner chasseur'', meant to be very hearty, is served with ''pâté'' and other ''charcuterie'' products. A more classy version is called ''le petit déjeuner du voyageur'', where delicatessens serve gizzard, bacon, salmon, omelet, or ''[[croque monsieur]]'', with or without soft-boiled egg and always with the traditional coffee/tea/chocolate along fruits or fruit juice. When the egg is cooked sunny-side over the ''croque-monsieur'', it is called a ''croque-madame''.

In ''[[Germinal (novel)|Germinal]]'' and other novels, [[Émile Zola]] also mentioned the ''briquet'': two long bread slices stuffed with butter, cheese and or ham. It can be eaten as a standing/walking breakfast, or meant as a "second" one before lunch.

In the movie ''[[Bienvenue chez les Ch'tis]]'', Philippe Abrams ([[Kad Merad]]) and Antoine Bailleul ([[Dany Boon]]) share together countless breakfasts consisting of ''[[Maroilles cheese|tartines de Maroilles]]'' (a strong cheese) along with their hot chicory.

===Lunch===
''Le déjeuner'' (lunch) is a two-hour mid-day meal or a one-hour lunch break {{verify source|date=September 2021}}. In some smaller towns and in the south of France, the two-hour lunch may still be customary {{verify source|date=September 2021}}. Sunday lunches are often longer and are taken with the family.<ref name="Steele"/> Restaurants normally open for lunch at noon and close at 2:30&nbsp;pm. Some restaurants are closed on Monday during lunch hours.<ref name="Fodors">{{Cite book | last = Fodor's | title = See It. France. 2nd ed. | publisher=Fodor's Travel Publications | year = 2006 | location = New York }}</ref>

In large [[List of communes in France with over 20,000 inhabitants (1999 census)|cities]], a majority of working people and [[List of colleges and universities in France|students]] eat their lunch at a corporate or school cafeteria, which normally serves complete meals as described above; it is not usual for students to bring their own lunch to eat. For companies that do not operate a cafeteria, it is mandatory for employees to be given lunch vouchers as part of their employee benefits. These can be used in most restaurants, supermarkets and ''[[traiteur (culinary profession)|traiteurs]]''; however, workers having lunch in this way typically do not eat all three courses of a traditional lunch due to price and time constraints. In smaller cities and towns, some working people leave their workplaces to return home for lunch. An alternative, especially among [[blue-collar worker]]s, is eating sandwiches followed by a dessert; both dishes can be found ready-made at bakeries and supermarkets at budget prices.

===Dinner===
''Le dîner'' (dinner) often consists of three [[full course dinner|courses]], ''[[hors d'œuvre]]'' or ''[[entrée]]'' (appetizers or introductory course, sometimes soup), ''plat principal'' (main course), and a cheese course or dessert, sometimes with a salad offered before the cheese or dessert. Yogurt may replace the cheese course, while a simple dessert would be fresh fruit. The meal is often accompanied by bread, [[French wine|wine]] and [[mineral water]]. Most of the time the bread would be a [[baguette]] which is very common in France and is made almost every day. Main meat courses are often served with vegetables, along with potatoes, rice or pasta.<ref name="Steele">{{Cite book | last = Steele | first = Ross | title = The French Way, 2nd ed. | publisher=McGraw-Hill | year = 2001 | location = New York }}</ref>{{rp|82}} Restaurants often open at 7:30&nbsp;pm for dinner, and stop taking orders between the hours of 10:00&nbsp;pm and 11:00&nbsp;pm. Some restaurants close for dinner on Sundays.<ref name="Fodors" />{{rp|342}}

==Beverages<span id="drinks"></span>==
In French cuisine, a beverage that precedes a meal is called an ''[[apéritif]]'' (literally: "that opens the appetite"), and can be served with an ''[[amuse-gueule]]'' (literally: "mouth amuser"). Those that end it are called ''[[digestif]]s''. During the meal, plates are served with water, wine or sometimes beer (''choucroute'' and beer, for example).

;''Apéritifs''

The ''apéritif'' varies from region to region: [[Pastis]] is popular in the south of France, [[Crémant d'Alsace]] in the eastern region. [[Champagne]] can also be served. [[Kir (cocktail)|Kir]], also called ''blanc-cassis'', is a common and popular ''apéritif''-cocktail made with a measure of ''[[crème de cassis]]'' (blackcurrant liqueur) topped up with [[white wine]]. The phrase ''kir royal'' is used when white wine is replaced with a Champagne wine. A simple glass of red wine, such as [[Beaujolais nouveau]], can also be presented as an ''apéritif'', accompanied by an ''[[amuse-bouche]]''. Some ''apéritifs'' can be [[fortified wine]]s with added herbs, such as [[cinchona]], [[gentian]] and [[vermouth]]. Trade names that sell well include [[Suze (drink)|Suze]] (the classic gentiane), [[Byrrh]], [[Dubonnet]], and [[Noilly Prat]]. Beer can also be an ''apéritif''. Other drinks are fruit juices or syrups for children.

;''Digestifs''

''Digestifs'' are traditionally stronger, and include [[Cognac]], [[Armagnac]], [[Calvados]], ''[[eau de vie]]'' and fruit alcohols.

==Christmas==
[[File:Bûche de Noël chocolat framboise maison.jpg|thumb|[[Yule log (cake)|Yule log]], a French Christmas tradition]]
A typical [[French Christmas]] dish is turkey or capon, with chestnuts. Other common dishes are smoked salmon, oysters, caviar and ''foie gras''. The [[Yule log (cake)|Yule log]] (''bûche de Noël'') is a very French tradition during Christmas. Chocolate and cakes also occupy a prominent place for Christmas in France. This cuisine is normally accompanied by Champagne. Tradition says that thirteen desserts complete the Christmas meal in reference to the twelve apostles and Christ.<ref>{{cite web|url=http://www.cheznoscousins.com/2014/12/30/10-traditions-noel-francaises/|title=10 traditions de Noël françaises - Cheznoscousins.com|date=30 December 2014|access-date=6 July 2017|archive-url=https://web.archive.org/web/20161009113740/http://www.cheznoscousins.com/2014/12/30/10-traditions-noel-francaises/|archive-date=9 October 2016|url-status=dead}}</ref><ref>{{cite web |url=http://www.joyeux-noel.com/noeldanslemonde.html |title=Noel dans le monde |access-date=2016-10-06 |url-status=dead |archive-url=https://web.archive.org/web/20161009134140/http://www.joyeux-noel.com/noeldanslemonde.html |archive-date=9 October 2016}}</ref><ref>[http://www.ambafrance-at.org/Noel-le-Nouvel-An-et-la-Fete-des-Rois]{{dead link|date=July 2017}}[https://www.supsuppy.com/2024/12/simple-chocolate-roll-recipes.html]</ref><ref>{{cite web|url=http://referat.clopotel.ro/Les_fetes_de_Noel_en_France-14079.html|title=Les Fetes de Noel en France|website=referat.clopotel.ro|access-date=6 July 2017|archive-date=11 October 2017|archive-url=https://web.archive.org/web/20171011041617/http://referat.clopotel.ro/Les_fetes_de_Noel_en_France-14079.html|url-status=live}}</ref>

==Food establishments==
[[File:Cooks 050918 154402.jpg|thumb|Cooks at work]]

===History{{Anchor|History of restaurants}}===
The modern restaurant has its origins in French culture. Prior to the late 18th century, diners who wished to "dine out" would visit their local [[guild]] member's kitchen and have their meal prepared for them. However, guild members were limited to producing whatever their guild registry delegated to them.<ref name="Spang">{{Cite book | last = Spang | first = Rebecca L. | title = The Invention of the Restaurant, 2nd Ed. | publisher=Harvard University Press | year = 2001 | isbn = 978-0-674-00685-0}}</ref>{{rp|8–10}} These guild members offered food in their own homes to steady clientele that appeared day-to-day but at set times. The guest would be offered the meal ''[[table d'hôte]]'', which is a meal offered at a set price with very little choice of dishes, sometimes none at all.<ref name="Spang" />{{rp|30–31}}

The first steps toward the modern restaurant were locations that offered "restorative" ''[[Bouillon (broth)|bouillons]]'', or ''restaurants''—these words being the origin of the name "restaurant". This step took place during the 1760s–1770s. These locations were open at all times of the day, featuring ornate tableware and reasonable prices. These locations were meant more as meal replacements for those who had "lost their appetites and suffered from jaded palates and weak chests."<ref name="Spang" />{{rp|34–35}}

In 1782 [[Antoine Beauvilliers]], [[pastry chef]] to the future [[Louis XVIII]], opened one of the most popular restaurants of the time—the ''Grande Taverne de Londres''—in the arcades of the [[Palais-Royal]]. Other restaurants were opened by chefs of the time who were leaving the failing [[monarchy of France]], in the period leading up to the [[French Revolution]]. It was these restaurants that expanded upon the limited menus of decades prior, and led to the full restaurants that were completely legalized with the advent of the French Revolution and the abolition of the guilds. This and the substantial discretionary income of the [[French Directory]]'s ''[[nouveau riche]]'' helped keep these new restaurants in business.<ref name="Spang" />{{rp|140–144}}

[[File:Train bleu 05.jpg|thumb|Restaurant ''Le Train Bleu'', in Paris]]
[[File:Bouchon leTablier.jpg|thumb|A [[bouchon]], ''Le tablier'' (the apron), in Vieux Lyon]]
[[File:Café de Flore.jpg|thumb|''Café de Flore'', in Paris]]
[[File:Lille - Estaminet 'T Rijsel - 20190423 (1).jpg|thumb|An ''estaminet'' in Lille]]

{| class="wikitable"
|+Categories
!English
!French
!Description
|- valign="top"
|colspan=2|[[Restaurant]]
|More than 5,000 in Paris alone, with varying levels of prices and menus. Open at certain times of the day, and normally closed one day of the week. Patrons select items from a printed [[menu]]. Some offer regional menus, while others offer a modern styled menu. Waiters and waitresses are trained and knowledgeable professionals. By law, a {{lang|fr|[[wiktionary:prix fixe|prix fixe]]}} menu must be offered, although high-class restaurants may try to conceal the fact. Few French restaurants cater to vegetarians. The ''[[Guide Michelin]]'' rates many of the better restaurants in this category.<ref name="Domine" />{{rp|30}}
|- valign="top"
|colspan=2|[[Bistro|Bistro(t)]]
|Generally smaller than a restaurant and often using a chalk board or verbal menus. Wait staff may well be untrained. Many feature a regional cuisine. Notable dishes include ''[[coq au vin]]'', ''[[pot-au-feu]]'', ''[[confit de canard]]'', calves' liver and ''[[entrecôte]]''.<ref name="Domine" />{{rp|30}}
|- valign="top"
|colspan=2|Bistrot à Vin
|Similar to ''[[cabaret]]s'' or ''[[tavern]]es'' of the past in France. Some offer inexpensive alcoholic drinks, while others take pride in offering a full range of vintage [[Appellation (wine)|AOC]] wines. The foods in some are simple, including sausages, ham and cheese, while others offer dishes similar to what can be found in a bistro.<ref name="Domine" />{{rp|30}}
|- valign="top"
|colspan=2|[[Bouchon]]
|Found in [[Lyon]], they produce traditional Lyonnaise cuisine, such as sausages, duck ''pâté'' or roast pork. The dishes can be quite fatty, and heavily oriented around meat. There are about twenty officially certified traditional bouchons, but a larger number of establishments describing themselves using the term.<ref>{{Cite book | last = Boudou | first = Evelyne |author2=Jean-Marc Boudou | title = Les bonnes recettes des bouchons lyonnais | publisher=Libris | year = 2003 | location = Seyssinet | isbn = 978-2-84799-002-7}}</ref>
|- valign="top"
|Brewery
|[[Brasserie]]
|These establishments were created in the 1870s by refugees from [[Alsace-Lorraine]]. These establishments serve beer, but most serve wines from Alsace such as [[Riesling]], [[Sylvaner]], and [[Gewürztraminer]]. The most popular dishes are ''[[choucroute]]'' and [[seafood]] dishes.<ref name="Domine" />{{rp|30}} In general, a brasserie is open all day every day, offering the same menu.<ref>Ribaut, Jean-Claude (8 February 2007). ''[[Le Monde]]''.  "Les brasseries ont toujours l'avantage d'offrir un service continu tout au long de la journée, d'accueillir les clients après le spectacle et d'être ouvertes sept jours sur sept, quand les restaurants ferment deux jours et demi par semaine."<br>"Brasseries have the advantage of offering uninterrupted service all day, seven days a week, and of being open for the after-theatre crowd, whereas restaurants are closed two and a half days of the week."</ref>
|- valign="top"
|colspan=2|[[Café]]
|Primarily locations for coffee and alcoholic drinks. Additional tables and chairs are usually set outside, and prices are usually higher for service at these tables. The limited foods sometimes offered include ''[[croque-monsieur]]'', salads, ''[[moules-frites]]'' ([[Mussel#As food|mussel]]s and ''[[pommes frites]]'') when in season.  ''Cafés'' often open early in the morning and shut down around nine at night.<ref name="Domine" />{{rp|30}}
|- valign="top"
|colspan=2|[[Tea house|Salon de Thé]]
|These locations are more similar to cafés in the rest of the world. These tearooms often offer a selection of cakes and do not offer alcoholic drinks. Many offer simple snacks, salads, and sandwiches. Teas, hot chocolate, and ''chocolat à l'ancienne'' (a popular chocolate drink) are offered as well. These locations often open just prior to noon for lunch and then close late afternoon.<ref name="Domine" />{{rp|30}}
|- valign="top"
|colspan=2|[[Bar (establishment)|Bar]]
|Based on the American style, many were built at the beginning of the 20th century (particularly around World War I, when young American expatriates were quite common in France, particularly Paris). These locations serve cocktails, whiskey, [[pastis]] and other alcoholic drinks.<ref name="Domine" />{{rp|30}}
|- valign="top"
|colspan=2|Estaminet
|Typical of the [[Nord-Pas-de-Calais]] region, these small bars/restaurants used to be a central place for farmers, mine or textile workers to meet and socialize, sometimes the bars would be in a grocery store.<ref>{{cite web|url=http://www.leershistorique.com/page2_6estaminets.html|title=Les Estaminets - Taverns|website=www.leershistorique.com|access-date=6 July 2017|archive-url=https://web.archive.org/web/20160303172546/http://www.leershistorique.com/page2_6estaminets.html|archive-date=3 March 2016|url-status=dead}}</ref> Customers could order basic regional dishes, play boules, or use the bar as a meeting place for clubs.<ref>{{cite book|editor-last=Wytteman| editor-first=JP |date=1988|title=Le Nord de la préhistoire à nos jours|language=fr|publisher=Bordessoules}} p. 260.</ref> These estaminets almost disappeared, but are now considered a part of Nord-Pas-de-Calais history, and therefore preserved and promoted.
|}

===Restaurant staff===
Larger restaurants and hotels in France employ extensive staff and are commonly referred to as either the ''kitchen brigade'' for the kitchen staff or ''dining room brigade'' system for the dining room staff. This system was created by [[Georges Auguste Escoffier]].  This structured team system delegates responsibilities to different individuals who specialize in certain tasks. The following is a list of positions held both in the kitchen and dining rooms brigades in France:<ref name="Domine" />{{rp|32}}

{| class="wikitable"
|+Staff
!Section
!French
!English
!Duty
|- valign="top"
|rowspan=27|Kitchen brigade
|{{lang|fr|[[Chef de cuisine]]}}
|Head chef
|Responsible for overall management of kitchen. They supervise staff, and create menus and new recipes with the assistance of the restaurant manager, make purchases of raw food items, train apprentices and maintain a sanitary and hygienic environment for the preparation of food.<ref name="Domine" />{{rp|32}}
|-
|{{lang|fr|Sous-chef de cuisine}}
|Deputy Head chef
|Receives orders directly from the ''chef de cuisine'' for the management of the kitchen and often represents the ''chef de cuisine'' when he or she is not present.<ref name="Domine" />{{rp|32}}
|-
|{{lang|fr|Chef de partie}}
|Senior chef
|Responsible for managing a given station in the kitchen where they specialize in preparing particular dishes. Those that work in a lesser station are referred to as a ''demi-chef''.<ref name="Domine" />{{rp|32}}
|-
|{{lang|fr|Cuisinier}}
|Cook
|This position is an independent one where they usually prepare specific dishes in a station. They may be referred to as a ''cuisinier de partie''.<ref name="Domine" />{{rp|32}}
|-
|{{lang|fr|Commis}}
|Junior cook
|Also works in a specific station, but reports directly to the ''chef de partie'' and takes care of the tools for the station.<ref name="Domine" />{{rp|32}}
|-
|{{lang|fr|Apprenti(e)}}
|Apprentice
|Many times they are students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory or cleaning work.<ref name="Domine" />{{rp|30}}
|-
|{{lang|fr|Plongeur}}
|Dishwasher
|Cleans dishes and utensils and may be entrusted with basic preparatory jobs.<ref name="Domine" />{{rp|32}}
|-
|{{lang|fr|Marmiton}}
|Pot and pan washer
|In larger restaurants, takes care of all the pots and pans instead of the ''plongeur''.<ref name="Domine" />{{rp|33}}
|-
|{{lang|fr|[[Saucier]]}}
|Saucemaker/sauté cook
|Prepares [[sauce]]s, warm ''[[hors d'œuvres]]'', completes meat dishes and in smaller restaurants may work on fish dishes and prepare sautéed items. This is one of the most respected positions in the kitchen brigade.<ref name="Domine" />{{rp|32}}
|-
|{{lang|fr|Rôtisseur}}
|Roast cook
|Manages a team of cooks that roasts, broils and deep fries dishes.<ref name="Domine" />{{rp|32}}
|-
|{{lang|fr|Grillardin}}
|Grill cook
|In larger kitchens this person prepares the grilled foods instead of the ''rôtisseur''.<ref name="CIA">{{cite book|author=The Culinary Institute of America|author-link=The Culinary Institute of America|title=The Professional Chef|edition=8th|location=[[Hoboken, New Jersey]]|publisher=[[John Wiley & Sons]]|date=2006|isbn=978-0-7645-5734-7}}</ref>{{rp|8}}
|-
|{{lang|fr|Friturier}}
|Fry cook
|In larger kitchens this person prepares fried foods instead of the ''rôtisseur''.<ref name="CIA"/>
|-
|{{lang|fr|Poissonnier}}
|Fish cook
|Prepares fish and seafood dishes.<ref name="Domine" />{{rp|33}}
|-
|{{lang|fr|Entremetier}}
|Entrée preparer
|Prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.<ref name="Domine" />{{rp|32}}
|-
|{{lang|fr|Potager}}
|Soup cook
|In larger kitchens, this person reports to the ''entremetier'' and prepares the soups.<ref name="CIA"/>
|-
|{{lang|fr|Legumier}}
|Vegetable cook
|In larger kitchen this person also reports to the ''entremetier'' and prepares the vegetable dishes.<ref name="CIA"/>
|-
|{{lang|fr|[[Garde manger]]}}
|Pantry supervisor
|Responsible for preparation of cold ''[[hors d'œuvres]]'', prepares salads, organizes large buffet displays and prepares [[charcuterie]] items.<ref name="Domine" />{{rp|30}}
|-
|{{lang|fr|Tournant}}
|Spare hand/ roundsperson
|Moves throughout kitchen assisting other positions in kitchen.
|-
|{{lang|fr|[[Pâtissier]]}}
|Pastry cook
|Prepares desserts and other meal end sweets, and in locations without a ''boulanger'' also prepares breads and other baked items. They may also prepare pasta for the restaurant.<ref name="Domine" />{{rp|33}}
|-
|colspan=2|{{lang|fr|Confiseur}}
|Prepares candies and ''[[petit four]]s'' in larger restaurants instead of the ''pâtissier''.<ref name="CIA"/>
|-
|colspan=2|{{lang|fr|Glacier}}
|Prepares frozen and cold desserts in larger restaurants instead of the ''pâtissier''.<ref name="CIA"/>
|-
|colspan=2|{{lang|fr|Décorateur}}
|Prepares show pieces and specialty cakes in larger restaurants instead of the ''pâtissier''.<ref name="CIA"/>{{rp|8–9}}
|-
|{{lang|fr|Boulanger}}
|Baker
|Prepares bread, cakes and breakfast pastries in larger restaurants instead of the ''pâtissier''.<ref name="Domine" />{{rp|33}}
|-
|{{lang|fr|Boucher}}
|Butcher
|Butchers meats, poultry and sometimes fish. May also be in charge of breading meat and fish items.<ref name="CIA"/>
|-
|{{lang|fr|Aboyeur}}
|Announcer/ expediter
|Takes orders from dining room and distributes them to the various stations. This position may also be performed by the ''sous-chef de partie''.<ref name="CIA"/>
|-
|colspan=2|{{lang|fr|Communard}}
|Prepares the meal served to the restaurant staff.<ref name="CIA"/>
|-
|colspan=2|{{lang|fr|Garçon de cuisine}}
|Performs preparatory and auxiliary work for support in larger restaurants.<ref name="Domine" />{{rp|33}}
|- valign="top"
|rowspan=20|Dining room brigade
|{{lang|fr|Directeur de la restauration}}
|General manager
|Oversees economic and administrative duties for all food-related business in large hotels or similar facilities including multiple restaurants, bars, catering and other events.<ref name="Domine" />{{rp|33}}
|-
|{{lang|fr|Directeur de restaurant}}
|[[Restaurant manager]]
|Responsible for the operation of the restaurant dining room, which includes managing, training, hiring and firing staff, and economic duties of such matters. In larger establishments there may be an assistant to this position who would replace this person in their absence.<ref name="Domine" />{{rp|33}}
|-
|colspan=2|{{lang|fr|[[Maître d'hôtel]]}}
|Welcomes guests, and seats them at tables. They also supervise the service staff. Commonly deals with complaints and verifies patrons' bills.<ref name="Domine" />{{rp|33}}
|-
|colspan=2|{{lang|fr|Chef de salle}}
|Commonly in charge of service for the full dining room in larger establishments; this position can be combined into the ''maître d'hotel'' position.<ref name="CIA"/>
|-
|colspan=2|{{lang|fr|Chef de rang}}
|The dining room is separated into sections called ''rangs''. Each ''rang'' is supervised by this person to coordinate service with the kitchen.<ref name="Domine" />{{rp|33}}
|-
|{{lang|fr|Demi-chef de rang}}
|rowspan=2|Back server
|rowspan=2|Clears plates between courses if there is no ''commis débarrasseur'', fills water glasses and assists the ''chef de rang''.<ref name="CIA"/>
|-
|{{lang|fr|commis de rang}}
|-
|colspan=2|{{lang|fr|Commis débarrasseur}}
|Clears plates between courses and the table at the end of the meal.<ref name="Domine" />{{rp|33}}
|-
|colspan=2|{{lang|fr|Commis de suite}}
|In larger establishments, this person brings the different courses from the kitchen to the table.<ref name="Domine" />{{rp|33}}
|-
|{{lang|fr|Chef d'étage}}
|Captain
|Explains the menu to the guest and answers any questions. This person often performs the tableside food preparations. This position may be combined with the ''chef de rang'' in smaller establishments.<ref name="CIA"/>
|-
|{{lang|fr|Chef de vin}}
|rowspan=2|Wine server
|rowspan=2|Manages wine cellar by purchasing and organizing as well as preparing the wine list. Also advises the guests on wine choices and serves the wine.<ref name="Domine" />{{rp|33}}
|-
|{{lang|fr|[[Sommelier]]}}
|-
|colspan=2|{{lang|fr|chef sommelier}}
|rowspan=2|In larger establishments, this person will manage a team of sommeliers.<ref name="Domine" />{{rp|33}}
|-
|colspan=2|{{lang|fr|chef caviste}}
|-
|{{lang|fr|Serveur de restaurant}}
|Server
|This position found in smaller establishments performs the multiple duties of various positions in the larger restaurants in the service of food and drink to the guests.<ref name="Domine" />{{rp|33}}
|-
|{{lang|fr|Responsable de bar}}
|rowspan=2|Bar manager
|rowspan=2|Manages the bar in a restaurant, which includes ordering and creating drink menus; they also oversee the hiring, training and firing of barmen. Also manages multiple bars in a hotel or other similar establishment.<ref name="Domine" />{{rp|33}}
|-
|{{lang|fr|Chef de bar}}
|-
|{{lang|fr|Barman}}
|Bartender
|Serves alcoholic drinks to guests.<ref name="Domine" />{{rp|33}}
|-
|colspan=2|{{lang|fr|Dame du vestiaire}}
|Coat room attendant who receives and returns guests' coats and hats.<ref name="Domine" />{{rp|33}}
|-
|{{lang|fr|Voituriers}}
|Valet
|Parks guests' cars and retrieves them when the guests leave.<ref name="Domine" />{{rp|33}}
|}

==See also==
{{portal|France|Food}}
{{columnslist|colwidth=20em|
* [[Cuisine of Quebec]]
* [[Acadian cuisine]]
* [[Cajun cuisine]]
* [[French Americans]]
* [[French Canadians]]
* [[French paradox]]
* ''[[Larousse Gastronomique]]''
* ''[[Le Répertoire de la Cuisine]]''
* [[List of French cheeses]]
* [[List of French desserts]]
* [[List of French dishes]]
* [[List of French restaurants]]
* [[List of French soups and stews]]
* [[List of restaurants in Paris]]
}}

==References==
{{Reflist|30em}}

==Further reading==
* Patrick Rambourg, ''Histoire de la cuisine et de la gastronomie françaises'', Paris, Ed. Perrin (coll. tempus n° 359), 2010, 381 pages. {{ISBN|978-2-262-03318-7}}
* Bryan Newman, "[http://behind-the-french-menu.blogspot.com Behind the French Menu]",

==External links==
*[http://www.english.rfi.fr/france/20110923-france-stages-first-ever-gastronomy-day France stages first-ever Gastronomy Day] Radio France Internationale in English

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