Eating out in France
If there is one thing to be said about French, it would definitely be that it is the language of cuisine and gourmet cooking. The kitchen is the national pride of the French and is reason enough to venture into their country.
Their delicious dishes can be found in all types of places: from the smallest of taverns to the dazzling first class restaurants run by internationally recognized chefs such as Bocouse, Ducasse or Troisgros.
The famous French haute cuisine developed in the 20th century and includes many artistically elaborated delicacies. The regional specialties of the different provinces became known through the Guide Michelin and a phenomenon calles Gastro-tourism. Up to the present day, the rich bourgeois and peasant cuisine of France is famous beyond the borders of its home country.
Ingredients and dishes of the French cooking vary by region. Cheese and wine play a major role in the cuisine, and offer many regional variations. Among the fruits, vegetables and fungi commonly used for regionally and nationally famous dishes are: potato, green beans, leek, aubergine, courgette, truffle, champignons, tomatoes, peaches, plums and grapefruits.