Food and drink

• In the place where la haute cuisine was born, la gastronomie, the love of food, has undergone great changes in the last decade. Most noticeable has been the growth in popularity of cuisine of France's former colonies - Morocco, Algeria, West Africa, and Vietnam. And as the Brits have taken curry to their hearts, the French now nip out for un couscous, the Moroccan national dish, with increasing regularity.



• Traditional restaurants are still going strong and you can find good value meals at un bistro, a small, chef-owned neighbourhood restaurant with modest menus and largely traditional regional fare, or at une brasserie. Originally beer halls, brasseries are still characterised by a wide selection of beers, and are generally large, bustling, fairly casual eateries, serving value-for-money plats du jour, daily specials. You will, of course, find plenty of cheap cafés, and France is not without its own fast-food outlets, pizzas and crêperies, pancake stalls, too.



• A new buzzword has recently been on every Paris gastronome's lips - le fooding. Roughly translated, it means the enjoyment of eating. The trendy term was formed by merging the English words 'food' and 'feeling' into a French noun, and conveys eating with your spirit as well as your palate. The key to successful fooding is location - out go the fast-food outlets, in favour of ambience, décor, music, with stylish menus, top views, and hospitality par excellence.



• Traditionally, the French allow two hours for lunch and most restaurants tend to stick to meal times, opening from around noon until 2pm, then from 7pm to around 10.30pm. Be aware that after around 9pm, some restaurants may serve only single dishes à la carte, from the menu, rather than the cheaper menu fixe, fixed price menu. Nearly all restaurants include tax and a 15% service charge in their prices, usually noted on the bill as service compris. You can always leave a few Euros (or 2-3%) if you're feeling particularly generous or if service is not included (service non compris).



• France is a diverse country in terms of territory and climate, and each region has created its own culinary traditions and cooking styles that reflect the character of the land. Due to its Mediterranean location, the Provence region specialises in fresh fish, seafood, fruit and vegetables. Look out for bouillabaisse, a fish soup consisting assorted local seafood cooked in a tomato, saffron and olive oil sauce, traditionally served with croutons and rouille, a spicy mayonnaise. The Dordogne region is famous for its ducks and geese, which are raised to make foie gras and confit, and goose fat is used in many dishes such as the thick stew cassoulet. Burgundy's rich and fertile land provides all the right ingredients for cooking up a great bœuf Bourguignon, the famous classic beef stew prepared with Burgundy or Beaujolais wine and bacon, onions and mushrooms. Wine dominates the countryside around Bordeaux to such an extent that it's added to the majority of its regional dishes - look out for à la bordelaise, meaning 'with a wine sauce', on local menus.



• Nothing proves just how seriously the French take their food than their fêtes, or festivals. From les grenouilles, frogs, and les escargots, snails, to les truffes, truffles and of course le fromage, cheese, lively, colourful gastronomic celebrations take place all over the country throughout the year. As well as regional festivities, there are also many national festivals, such as the annual grape harvest festival every October.



• Many travel companies offer gastronomic tours of France, allowing you to sample the culinary delights of the various regions of the country. Perhaps the best known circuit is the Route Touristique du Champagne, a signposted route through vineyards around Épernay and Reims, home to the most famous champagne houses in France.



• The French are justifiably proud of their wines, and some of the finest and most expensive wines in the world come from the Bordeaux and Burgundy regions. The diversity of soil, weather and winemaking tradition produce a multitude of wine, each with a unique character. Traditional wines from the area include the popular reds Claret and Merlot. Sweeter white wines, such as Riesling, are popular in the north-eastern region of Alsace, while the Loire Valley is known for its Muscadet grape, producing simple, dry white wines. Each of the 10 principal wine-growing regions has its own identity, based on the variety of grape, and climate. Look out for Appellation d'Origine Controlée, or AOC, on a wine label, which guarantees a wine's style and origin.



• While famed for their love of wine, the French enjoy beer in equal measure. Beer in France is sold by the bottle or on tap by the glass. Ask for une pression, a draught, or un demi, the most usual measure of 33cl. Most of the beer brewed in France is produced in the north-eastern region of Alsace, along the German border, where popular brands include Météor, Kronenbourg and '33'. There's also French cidre, cider, which comes mainly from the apple-producing Normandy and Pays d'Auge region. For an extra kick, you should also try Calvados, cider distilled into a fiery Normandy brandy. The best known brandies come from Cognac and Armagnac, while marc is the cheaper, local and sometimes lethal alternative.



• France produces many of the world's finest cheeses and there are literally hundreds of regional varieties with distinctive flavours, aromas and appearances. They can be made from le lait de mouton, sheep's milk, lait de vache, cow's milk or lait de chèvre, goat's milk, and textures vary from doux, soft, to dur, hard. Like wines, cheeses are also defined by their AOC, Appellation d'Origine Controlée. Some well-known favourites are pungent Camembert, velvety Brie and firm Comté, the nearest equivalent to Cheddar. Central France produces the richest selection in the whole of country, ranging from the Swiss-type Emmental cheeses of the Alps, used in fondue, to the famous blue-veined Roquefort.

Links

French Embassy food guide - How do you identify authentic local foods? And what is the origin of le cordon bleu? Find out here in this informative site. In English.

Regional cuisine - find out about traditional cuisine from Lyon and beyond.