The French have a reputation for attaching the utmost importance to what’s on their plates, which means taking the time to prepare and eat their meals. Admittedly, our modern age, with its globalization and professional imperatives, is tending to modify some of the French’s long-established habits. But what gastronomic practices and dishes are the people of France still attached to?
The lunch break
In France, mealtimes are sacred! As a result, our lunch break lasts longer than in many other countries. Even if some employees make do with a simple sandwich or home-prepared snack, the average lunch break lasts forty minutes, and there’s no question of making concessions on that score! On this point, the figures speak for themselves: a recent survey showed that a third of American employees and 45% of Britons skip lunch. In France, only 11% do so.
This video can explain it more:
Bread accompanies every meal, even if its consumption has fallen sharply. On average, the French eat the equivalent of half a baguette a day, three times less than in the 1950s. Hand-made, the traditional baguette is still the favorite of French people, who appreciate its honeycombed crumb and incomparable crust. Who doesn’t love crossing the threshold of a bakery in the early hours of the morning and smelling the crisp breads and croissants just out of the oven?
The great classics
What are the favorite dishes of French people? It’s hard to say, since the content of the plate varies according to region, age and social background. And yet, there are a number of dishes that cannot be ignored in our gastronomy. Sociologists see these classics as comforting in difficult times. Veal Blanquette, a famous dish made with rice, button mushrooms, carrots and veal, is one of them. Its name derives from the white sauce made from stock and fresh cream that accompanies it. Pot-au-feu is another example of the convivial, slow-cooked dishes that many families enjoy. It takes its name from the cauldron in which it was cooked, which the old-timers used to place on the fireplace. A good pot-au-feu is made with beef chuck, chuck, rib steak, etc. cooked in a vegetable broth and accompanied by potatoes, turnips, carrots, cabbage, leeks, etc. Don’t forget to include a marrow bone, and rather than using a pressure cooker, prefer to cook in a good old-fashioned casserole dish!
National and local desserts
When it comes to desserts, it goes without saying that French patisserie enjoys an international reputation. Cherry clafoutis, tarter tatin, cream puffs, Paris-Brest and the famous chocolate éclairs are among the most popular pastries. How about a dessert that’s emblematic of the Côte d’Azur?