Typical French lunches and dinners feature some sort of meat entree consisting of beef, pork, poultry or game. Some classic dishes are coq au vin, cockerel in red wine; cassoulet, beans stewed with pork, mutton or duck; and confit de canard, a duck dish. Other common foods in France are cheese, bread and desserts.
Cheese is generally included with every French meal, served after the main course and before dessert. French cheese comes in many regional varieties, such as Camembert, Roquefort, Brie and Muenster. Bread is commonly on the table for every meal, whether breakfast, lunch or dinner. In the morning, bread is enjoyed with butter and jam. An iconic French bread, the croissant, may be enjoyed with coffee.
Dessert is also popular in France, with some of the most common being éclairs, tart tatin and mousse au chocolat. Tart tatin is an upside-down apple tart. Éclairs are small cream-filled pastries, topped with chocolate, vanilla, coffee or pistachio icing or other creative toppings such as fruit and herbs.
Boeuf bourguignon is a traditional French meal consisting of beef braised in red wine and beef broth along with carrots, potatoes, garlic, onion and mushrooms. A bouquet garni of thyme, parsley and bay leaves seasons the meat while it braises.