French Food Culture

Categories of cuisine

French cuisine has a way of cooking and serving consisting of several categories. Each of these cooking traditions represents the culture of eating the people and each has its own supporters and restaurant specialists.

Cuisine bourgeoise

(“classic cuisine”) is a type of culinary category that encompasses the type of classic dishes formerly a regional cuisine. This type of dish looks full of variety and uses a lot of cream sauce.

Haute cuisine or Grande cuisine

(“great cuisine”) is a classic type of cuisine served in a unique and extreme way. His trademark is elegant, crowded, and luxurious; tend to be heavy due to the use of many creams. The appearance of the dish was carefully observed, for example vegetables should be cut to the right size and uniform. The materials used are the best quality. This type of cuisine is known for its expensive price.

Cuisine nouvelle

(“new dishes”)
is a new culinary type that developed in the 1970s as a reaction against the classical cooking school. The cuisine served is simple and lacking in variety and does not recommend the use of too much cream sauce. The way of presentation is not complicated and shorter. The materials used are typical of regional and seasonal.

Cuisine du terroir

is a type of cuisine that focuses on the development of regional specialties. Characteristic of this cuisine is somewhat of a regional nature. The materials used are typical local products. At this time, Cuisine du terroir more interest French citizens so that experiencing rapid development.

Activities and eating habits

The French judge the importance of eating and enjoying their cuisine well, not in a hurry. They also enjoy outdoor dining and visit many restaurants, cafes and bistros, where they can drink coffee, smoke, greet friends or read newspapers. There are many other places where French people can socialize while enjoying food and drink, such as:

Brasseries, is a larger type of place that provides lunch and dinner.
Salons de thé, are taverns serving tea, snacks and pâtisserie (pastries).

During the day, French citizens usually rest up to 2 hours for lunch, especially in villages and small towns where many workers return home. In some areas, especially in the south, break times are even longer. Due to this break, shops close from lunchtime and reopen until 14:00 and continue operating until 19:00.


Typical French can generally consist of café au lait (coffee with hot milk), hot coffee served in a bowl with a croissant, brioche or toast spread with jam. Other variations can be steak (bifteck) and French fries (pommes frites). In addition, they also like soups, omelets and various dishes from eggs and various types of ham and sausage.


Lunch in France is called déjeuner. Lunch begins with hors d ‘oeuvre (“appetizers”) consisting of cold dishes such as cuts of bacon, anchovies, olives, and fresh mushrooms soaked in oil. Other variations can be quiche (egg pie), Croque Monsieur (open sandwich fillet of ham and melted cheese) or crêpe (pancake fill) Or can also be céleri rémoulade or fresh celery with mayonnaise, capers (spice), pieces of pickles, and shallots, then turnips with butter and crunchy bread . Some specialty restaurants serve a very diverse menu of horse d’oeuvre while others serve only one or two types of luncheon dishes such as fish, poultry, meat, omelets, with purée (rice porridge), potatoes and Chestnut Vegetables can be either cauliflower or broccoli with cheese sauce or Hollandaise sauce. Desserts or snacks can be flan (pie), fruit and cheese. Generally at lunch most French people eat, but now many families who consume the main meal at night Snacks on the sidelines of eating activities are not common in France.


For dinner called dîner, the menu is presented almost the same as the lunch menu, except with the meal replaced with soup. Servings of soup (pot-au-feu) in France are divided into two types, the first is broth, and the second is a thick soup. Dinner dishes can be more varied than lunch. A family may enjoy variations consisting of crudités or charcuterie, followed by pièce de résistance (main meal), then salad, and lastly cheese and dessert Outside France, generally cook

Leave a Reply

Your email address will not be published. Required fields are marked *