Dinner for the French might consist of bouillabaisse (fish or seafood soup), cheese, foie gras, mushrooms, cassoulet stew or beef bourguignon. There are many recipes and delicacies in France that are specific to certain regions.
In the southwest of France, for instance, a popular soup is garbure, which contains meat, beans and vegetables. Dessert in this region might be clafouti, which is made with wild cherries.
Another dessert food, popular all over France, is the crepe. Sometimes these might be served with savory fillings.
The "gastronomic meal of the French" is inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. This meal is a social practice in France that brings together families to celebrate special occasions. The events might be births, weddings, anniversaries or achievements. Crucial elements of the practice are the careful selection of recipes, the purchase of high-quality and, preferably, local produce, the pairing of dishes with wine, the artful setting of the table and the assorted actions of consumption, such as smelling and savoring foods.
The traditional "gastronomic meal of the French'" follows this structure:
- Aperitif (drinks before the meal)
- Starter
- A fish or meat and vegetable dish
- Cheeses
- Dessert
- Liquers
Although this is not a typical daily meal in France, it is nevertheless thought to be representative of the culture.
