French Cuisine | La Gastronomie

French cuisine is a key part of France’s cultural identity, even recognized by UNESCO as Intangible Cultural Heritage. It’s deeply tied to local land and traditions (“terroir”). In daily life, bakeries play an essential role, with fresh baguettes bought daily. Traditional French meals follow a set structure, from apéritif to dessert, and are enjoyed slowly, focusing on quality, connection, and conversation.

French cuisine varies widely across regions:

• Alsace: Sauerkraut with meats (choucroute garnie), tarte flambée.

• Burgundy: Bœuf bourguignon, coq au vin, garlic snails.

• Brittany: Sweet crêpes, savory galettes, seafood.

• Provence / Côte d’Azur: Ratatouille, bouillabaisse, olive oil, rosé wine.

• South-West: Cassoulet, duck confit, foie gras.

• Normandy: Camembert cheese, apple tart, cream sauces, apple brandy (Calvados).

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Dining Etiquette:
Table manners are highly valued:

• Wait for the host to say “Bon appétit!” before starting.

• Keep hands visible on the table, not in your lap.

• Place bread directly on the tablecloth and tear pieces by hand.

• Use the knife in the right hand and fork in the left throughout the meal.

• When finished, place cutlery side by side on the right of the plate.

• Avoid asking for ketchup — it’s considered inappropriate in most restaurants.

French dining is more than eating — it’s about appreciation, tradition, and respect for the experience of sharing a meal.