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The French national dish is Pot-au-Feu (Pot on the fire). It is a soup with vegetables and meat. The meat is often beef but sometimes pork. There are also different kinds of vegetables and spices in it.
Regional dishes like coq-au-vin (rooster with wine), boeuf bourguignon (beef stew), bouillabaisse (fish stew) and gratin dauphinois (potato and crème fraîche dish), as well as the mother sauces made from roux like béchamel, hollandaise or the espagnole, are all examples of this cuisine.
Baguettes and other breads, meat, and cheese comprise the main basis of meals throughout the country, and each component has its own rich history and etiquette. Today, bread remains at the core of many meals, and bakers even bake twice per day to ensure there are fresh loaves for both lunch and dinner.
Crème brûlée is one of the most popular French desserts of all time, and for good reason. The two contrasting layers of luscious vanilla cream under a layer of crunchy caramelized sugar are a perfect marriage.
An usual French lunch will include: an appetizer (une entrée), such as a mixed salad, soup, terrine or pâté; main course, (le plat principal), choice of beef, pork, chicken, or fish, with potatoes, rice, pasta and/or vegetables; cheese course (from a local selection) and/or a sweet.
Apart from escargots, another food that the world associates France with is Frog legs or Les Cuisses de Grenouille. Though this weird dish didn't originate in France, it has grown to be quite popular across the country. So popular that you'll find it even at supermarkets.
Roast lamb rules as Australia's national dish.
The stereotypical French breakfast is a hot drink, usually coffee or tea, and a tartine, which is a baguette, sliced horizontally, slathered with butter and/or jam.
The baguette is as French as it gets.
The word baguette comes from the Latin word for stick, according to the shape of the bread.
France is known for macarons, mille feuille, eclairs, cannele, Paris-Brest, profiteroles, opera cake, financiers, floating island, and more.
Pâtisserie is used to describe French pastries and the pastry shop they are sold in. Although the word is used quite liberally in English-speaking countries, in France and Belgium the law restricts its use to bakeries who employ licensed maître pâtissier (master pastry chefs).
Alcoholic beverages favored among French people in 2022
The preferred alcoholic beverage among French people aged 18 to 65 is beer (56 percent), followed very closely by wine (55 percent). Champagne ranks third with 37 percent of respondents picking it as their favorite alcoholic drink.
For the main dish, usually a combination of meat or fish will be presented, along with some vegetables and classic French pantry staples. Heavier meals like roast beef, lamb roast, boeuf bourguignon stew or a coq au vin are served in winter.
French people don't eat pancakes or waffles for breakfast; they eat baguette and croissants, savory. Almost every French person drinks some coffee in the morning. This is generally made with a cafetiere (French press).
Australia is an exception – we do not have a staple food. But native grasslands provide ample opportunity to produce grains. In fact, Aboriginal people once used native grasses to make bread, and there is evidence they were the world's first bakers.
Nouvelle Cuisine
It is characterized by smaller food portions with less butter and cream, more sauces, lighter flavors, and the freshest ingredients available. Nouvelle cuisine was invented in Paris in the 1960s as a reaction to the heavy, rich traditional French cooking that had become famous worldwide.