French Cuisine is one of the world's most famous and rich cuisines.  It is appetising, and pleasing to the eye. French cuisine varies according to the different regions within  the country. France experiences different        climates and the variety of vegetables and fruit that this provides, as well as the preparation and cooking of food, use of milk, cream, wine, spices and varieties of fresh and dry herbs gives French cuisine this  richness and tastiness. Fish plays a major part in French Cuisine. Also seafood is one of the most popular starters within the cuisine.

The French eat 3 times a day. Le petit déjeuner (breakfast) is often a quick meal consisting of "tartines" (slices) of buttered french bread, croissants or pain au chocolat (a chocolate filled pastry) along with coffee or tea. Le déjeuner (lunch),   they usually have a light lunch and eat meat or fish with salads and vegetables, or sandwich possibly followed with a dessert.

 The most important meal of the day is dinner. Le dîner (dinner) often consists of three courses, hors d'oeuvre or entrée (introductory course often soup), plat principal (main course), and a cheese course or dessert, sometimes with a salad offered before the cheese or dessert. Yoghurt may replace the cheese course, while a normal everyday dessert would be fresh fruit. The meal is often accompanied by bread, wine and mineral water.   

Another privilage that France has in the field of gastronomy is it's alcohol.  Of course, among the alcoholic drinks the most important ones are red and white wines, champagne, cognac and fruit liquours called eau de vie.  

Wine is a part of the meal and it compliments the food. An old French saying of " A meal without wine is like a day without sunshine" , tells us how important wine is for the dining table. Red and white meats usually have a red or white sauce which is prepared with either red or white wine.

Vegetables are served boiled, either with butter and various sauces, or gratin or glazed.

Deserts have an important role in French Cuisine too. Fruit tarts, cream cakes, mouses, fruits with chocolate sause and souffles.

Cheese also has an important role in French Cuisine. The French produce at least 350 different types of cheese in 11 different regions and they always finish their lunch and dinners by having cheese.

The most famous dishes of French Cuisine;

·        Canard â l'orange - " Duck with Orange "

·        Soupe d l'oignon - " French Onion Soup"   

·        Coq au Vin -  " chicken braised or stewed in wine."                        

·        Quiche Lorraine - "A quiche simply means a baked dish that consists of a combination of eggs and milk in a pastry crust. This kind of an egg pie is prepared with other ingredients as well."

·        Escargot, small snails prepared in garlic butter.

·        Soufflé,  is a French dish consisting of beaten egg whites added to a white sauce (savory soufflés) or custard (sweet soufflés) base. The mixture is then baked in the oven until it rises and puffs up.

·        Éclair - The Éclair is a long and thin shaped delicious pastry with a cream filling and loads of icing.

·        Crepes Suzette, which is typically flavored with orange peel, topped with Grand Marnier and ignited for a fantastic flambé presentation.

·        Foie Gras, This is duck or goose liver pate, frequently prepared by force-feeding the animal to produce a fattened liver. Foie gras can come in various forms in French dishes. It may be served on its own, or may be part of other dishes

·        Bouillabaisse- The Bouillabaisse is a traditional fish stew that is prepared with different kinds of cooked fish. A variety of herbs and spices are used to add flavor to the same.

·        Chocolate Mousse - The chocolate mousse although commonly available all over the world is actually a famous French food item. This is a very delicious dessert made from egg and cream.

·        Ratatouille- This is a traditional vegetable dish. The complete name remains to be ratatouille niçoise and it consists of stewed vegetables. Ratatouille is generally served as a side dish but it can be served as a complete dish in its own as well. This dish is generally prepared in the summer season with the help of fresh vegetables.