In France - Continued

Regional Cuisine

French cuisine differs greatly from one area to another. Five main areas can be distinguished. Cuisine from the north-west of France makes great use of butter, crème fraîche (thickened cream) and apples. It is famous for its cider, a sparkling alcoholic beverage made from apples and drunk with the crêpes (pancakes) from Brittany.

Cuisine from the southwest of France is well known for its foie gras (fattened duck or goose liver), cèpes (porcini mushrooms) and gésiers (gizzards).

Cuisine from the south-east of France shows Mediterranean influences and uses olive oil, herbes de Provence (dried mixed herbs), and summer vegetables such as tomatoes, courgettes and aubergines.

Cuisine from the north of France is characterized by its use of potatoes, endives, and beer. Cuisine from the eastern part of France has been strongly influenced by German cuisine with specialities such as choucroute (Sauerkraut with bacon, sausages and beer), and tarte flambée or Flammeküche (bacon and onion tart).

Each of France’s twenty-two regions also prides itself on its own distinct local cuisine and traditional specialities. Brittany, close to where I come from, is most famous for its delicious crêpes and galettes (savoury pancakes). In Alsace, my husband’s home region, choucroute and tarte aux myrtilles (blueberry tart) are a must-have in a good local restaurant.

Our Food Culture

The French love their food, and wining and dining have always been a large part of the French culture. The growing interest we show into our country’s culinary heritage is reflected in the ever-increasing number of food guides published recently.

We love sitting around a table with friends and family to dine and chat. This is not regarded as a waste of time. On the contrary, it is seen as an opportunity for families to spend time together as well as a way to grow friendships, things all too often neglected in today’s fast-paced society. Consuming good food and wine around a friendly table is without a doubt a national hobby very much enjoyed by the French.

Nowadays, meals are rarely very long, except on special occasions. However the typical three-course meal, with starter, main course and dessert, remains. Meals are served at the dinner table and eating in front of the television is not common.

A large part of the population enjoys cooking, and many women take great pride in their home-made dishes. As a result, takeaways and ready-meals are not as popular in France as in other parts of the world. Home-made, balanced meals eaten in an atmosphere of conviviality in the dining-room certainly account in a significant part for the “French paradox”, the apparent ability of the French to eat a rich diet without ill consequences.

People enjoy cooking meals from fresh ingredients. In most cities, there is a twice-weekly marché (street market) where people may buy fruit, vegetables, meat and fish, as well as specialty breads and pâtisseries. It attracts many people despite the convenience offered by supermarkets.

We also enjoy dining out, and appreciate eating good food at restaurants. A restaurant is seen as a place to catch up with friends or have a romantic dinner for two, but above all as a place where to conduct business. Business lunches are extremely popular and are usually accompanied with some wine.

The Meals

Breakfast in France is generally light, and unlike the other meals, tends to be rushed. It often consists of coffee, toast and fruit juice, with pastries such as croissants being reserved for weekends. Nowadays, cereals and yoghurt are also more likely to make their way onto the breakfast table. However, the idea of fried eggs, bacon or cheese would seem eccentric to many.

Our main meal is normally lunch. Lunch break is longer than in many other countries, and traditionally takes place from midday to 1:30 pm. Many shops are closed during that time. Most people will not eat a sandwich on the go; some go home from work to have a home-made meal, while others eat a proper 3-course lunch at a cafeteria.

Lunch consists of an entrée, most often crudités (raw vegetables such as grated carrots with a vinaigrette dressing); a main dish of fish or meat served with vegetables, rice or pasta; and a dessert (often just a piece of fruit or a tub of low-fat yoghurt). This complete meal is what is served at home as well as in school cantines. Indeed, the notion of a lunch-box for children is totally foreign and would most certainly horrify many French mothers.

A popular meal among children is the goûter, or quatre heures (literally translated as “four o’clock”), a snack traditionally served around 4 pm. Like other meals, it is preferably eaten at the table, although it may also be eaten on the go, for example while the children are being driven from school to an after-school activity.

Dinner is eaten around 7:30 to 8 pm, or later when dining out. This is partly due to the late working hours, with most school-age children and professionals not leaving work until at least 6 pm. Dinner is similar to lunch in its composition although in winter the entrée often consists of a soup. Cheese is also more likely to be served. If so, it is accompanied with salad and always served before, not after, dessert. Wine is normally drunk in small quantities with lunch and dinner. Meals are usually followed by an espresso which is often accompanied by an individually wrapped strong dark chocolate.

© copyright Christelle Le Ru - French Fare (CLR Books, 2006)

For more information on these topics, great traditional recipes as well as an introduction to French wines, French breads and French cheeses please refer to French Fare. If your main interest lies in baking, you might like to have a look at my collection of desserts recipes in Simply Irresistible French Desserts.

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