Dining ranges from very basic, such as traditional cheese bread and cheap wine, to very complicated affairs, which may include more than a dozen dishes and different wines and consume more than a few hours. Obviously, the latter type of catering is an exception for most people. However, this is a very complicated restaurant, which can be found in "French restaurants" outside France. This kind of catering gives many foreigners the wrong impression that French food is thick and complicated. In fact, most French cooking is quite simple, relying on high-quality fresh ingredients and hobbies, rather than complicated recipes.
It is common for many French people to take a lunch break for an hour or two, and many parents who go out to work (especially in rural areas and small towns) go home for lunch. In some areas, mainly in southern France, lunch breaks are even longer. Due to the long lunch break, during this period, enterprises are closed until around 2 pm and 7 pm.
The influence of region on French cuisine
Almost all famous French dishes are local specialties, some of which are popular all over France (such as stewed chicken with red wine and foie gras), while others are mainly popular in their countries of origin. Although the whole of France can provide regional specialties, the quality and output of its raw materials are often better than those of its origin.
In each region, besides boasting about local specialties, there are also general cooking styles and raw material choices. For example, food in Provence usually features olive oil, herbs and tomatoes. The evolution of local cooking methods is influenced by the following factors:
Local supply. France is a gourmet nation, and it knows that the best food is made of local raw materials, which is better in freshness and quality than long-distance transportation. Therefore, coastal areas (such as Brittany and Normandy on the northwest coast of France) are more conducive to the utilization and diversified processing methods of marine fish than inland areas. Similarly, areas where fruits or herbs are easy to grow also incorporate these cooking methods into local food.
Neighboring countries and immigrants. It is not surprising that France, which borders other countries, incorporated some recipes from neighboring countries into local recipes, and found Italian cuisine in the border areas of Italy. What is more noteworthy is that the food (sauerkraut is very popular) and wine in Alsace, France are similar to those in Germany, partly because it borders Germany, and it is controversial that it has always been a part of Germany (moving back and forth in the war). In the south, there are a large number of North African immigrants who like recipes brought from their home countries.
Historical and economic conditions. Long-term culture, lifestyle and economic conditions have formed local dietary traditions. Burgundy's rich meat dishes and cream sauce are not only attributed to the Excellence of Burgundy's cattle industry, but also to the economic prosperity of this area for centuries. On the other hand, mountainous areas are conducive to making hard cheese, which can preserve food for a long time and survive the severe winter. These cheeses can be made from mountain animals. Historically, mountain animals were the main means of livelihood for most families in economically limited areas.
Throughout France, you will find a series of dishes, whether in restaurants or at home, which are far beyond the scope of regional specialties. However, the influence of most parts of France on ingredients and cooking is remarkable. The most accessible food and the best cooking are often those made with local ingredients and local recipes. Therefore, deciding where to travel or live in France often affects what kind of food people like.
The Mediterranean region of France uses olive oil, herbs and tomatoes in many recipes. Butter, sour cream and apples are used in recipes in northwest France, while recipes in northeast France (Alsace, a small part of Lorraine) are strongly influenced by Germany, including beer and sauerkraut. In the whole southern region, vegetables and fruits are widely used (partly because of the favorable climate). Near the Atlantic coast and the Mediterranean region, seafood consumption is high, while inland areas close to rivers (such as Loire Valley) use more freshwater fish.
Contact Italy
Any discussion about the influence of French cuisine has not fully realized the historical contribution of Italy to the formation of French cuisine. 1533, Catherine Medici (Princess of Florence) married Henry, Duke of Orleans (who later became King Henry II). At this time, French food and diet culture were not understood. Catherine brought an accompanying Italian chef to France, and the chef introduced various dishes, food preparation and dining methods to France. Although France and Italy have obviously evolved into completely different food cultures, many food cultures in France can be traced back to this time, regardless of their contributions before and after.