French Food

Think fine food, and French cuisine will quite probably top your list; and rightly so. French chefs are famous for their use of fresh ingredients, herbs, wine, garlic, cheeses and sauces to provide the palate with a rich multi-layered experience.
The French have always taken advantage of the sea’s bounty and the rich soil, which produces colourful and tasty produce as well as some of the world’s finest wines.
National favourites include steak and fried potatoes, chicken in wine called coq au vin, goose liver known as foie gras, and a rich fish soup known as Bouillabaisse. Common French desserts include chocolate mousse, a rich broiled custard called crème brulee, rich fruit tarts including a caramelised apple tart known as a tarte tatin. While French food has a national history and shared characteristics, regional differences add interest while travelling and dining in France.
While much of French cuisine incorporates potatoes, mushrooms, leeks, chicken, beef, veal, apples, cherries, and oranges, many regional specialties treat these raw ingredients differently. For example, in Bordeaux, the local red wine enhances many of the area’s special dishes, as do the locally produced ewe’s milk cheeses. The Loire Valley is known for its delicious fruits and mushrooms, and Orleans is well known for its speciality vinegars. Lyon is famous for its locally produced sausage.
Wine is a specialty in France, with each region claiming its own local variety. In addition to the wines from Bordeaux, there are Burgundies and Champagnes from those regions.
France is also well known for its bread and the skills of the pastry chefs. The long skinny baguette, with its soft interior and crusty outside, is known throughout the world as French bread.