The French are very enthusiastic about incorporating other cultures and foods into their cuisine, and this is reflected in the variations of cuisine found in different regions of France. Brittany is renowned for it’s crepes and cider, influenced by the proximity of the British. Eastern France, which is bordered by Germany, has many foods that are similar to German dishes containing sausages and cabbage. One of the most popular dishes in the region is called la choucroute which is a stew made of cabbage, containing sausages and spiced in a French manner. Regions that are bordered by the sea have cuisine that is heavily seafood based and focused on oysters, clams, squid and mussels.
Traditional French Food
The French are known for the quality of their baking, with baguettes and croissants being popular all over the world. Baguettes are commonly used in making sandwiches and are ubiquitous at the dinner table. Croissants are light and buttery pastries that can be either savoury or sweet, with chocolate croissants along with some strong coffee being a popular breakfast choice. The French are also generally known for their preference for duck, game and delicacies such as snails and frogs legs. Snails are traditionally served with garlic butter and bread and eaten as a starter. Bouillabaisse is a hearty meal traditionally served in Provence and is a fish stew. The broth and fish are served separately with toasted bread and a hot sauce called rouille. The rouille is spread onto the bread, which is then dipped into the stew and eaten. The fish can be eaten separately or also on the bread.
No discussion of French food is complete without discussing desserts. The French are known for their innovative use of chocolate and chocolate mousse is a common dessert after a hearty meal. Crème brûlée, apple tart and ile flotant are other heavenly desserts that should be sampled by visitors to the country.