French food is the most influential among Western countries, and it is also very particular.

The most important things in France are wine (vin) and cheese (fromage), which are the most indispensable items on the French table. There are more than 450 different cheeses produced in various parts of France, and each cheese is named after the village or town where its making was first invented.

French food regions also have different characteristics based on their specialties. Olive oil is mostly used along the southern coast, aquatic products are used along the southern and western coasts, and meat is eaten along the northern and eastern coasts. Generally speaking, French people do not like vegetarian food very much. .

Specialty foods include: frog legs (grenouille), stewed chicken (coq au vin), French escargot (l'escargot), foie gras (Foie gras); the staple food is bread, and bread with French characteristics includes Croissant and baguette.

Northeastern France has the best seafood. In addition to the seafood plate, steamed mussels and French fries are also famous local dishes. Waffles dusted with powdered sugar are a perfect after-dinner dessert. The main course focuses on cooked pork, and sauerkraut with pork and sausage is the most representative. Cake pies are also common, especially kouglof, an almond butter-flavored crown-shaped cake made with raisins, red currants, and sometimes soaked in kirsch.

Representative delicacies: soft butter bread, potato salad, macaroons, madeleine (madeleine or petite madeleine), meat sauce pie, charcoal braised beef.

Western France mainly focuses on seafood, but the water quality here is salty, so the lamb meat raised here is slightly salty and has a unique flavor. The area is rich in apples and produces famous apple brandy.

Representative delicacies: oysters, tarte tatin, tripes à la mode de Caen, seafood plate, grilled salmon with creamy white sauce.

Central France is centered on Lyon, mainly Lyon cuisine

Representative delicacies: Lyon-style offal sausage (Saucisson de Lyon), Burhes chicken, Burgundy baked snails, Burgundy Beef stew in Burgundy red wine and Dijon-style steak.