1, related to art: the French usually combine food and art, food and art complement each other and penetrate each other. National chefs are generally after professional training, they not only have the general skills of the chef, but also has the talent of the artist. For example, the pursuit of beauty in the color, the requirements of a hundred juices, giving people the enjoyment of artistic beauty, in order to satisfy people's palate at the same time, but also give people the touch of the soul, so that guests linger.

2, the pursuit of romantic mood: the French have a romantic mood by nature. The French people are particularly concerned about the dining environment, such as the quiet candlelight, fine tableware, elegant environment and so on. Whether high-grade, or low-grade restaurant, are carefully prepared, mostly to meet the psychological needs of diners. The restaurant itself is also concerned about the effect of space, the service is very good.

3, the diet of cooking: France has its own unique cooking methods, known for its delicious and delicious, and a wide variety of dishes. The historical contribution of Italy to the development of French cooking is irreplaceable, and the Italian element has had a strong and lasting impact on France.

4, the characteristics of French food culture: every dish and drink, and "art" is inseparable. Aperitif before dinner is indispensable. In the meal, the type of wine, and even the color are very careful. When ordering meat, use red wine. Fish and seafood are served with white wine, and a little brandy is served at the end of the meal. Different glasses are used for different wines.

5, pay attention to seasoning: French cuisine is very concerned about seasoning, commonly used spices are: thyme, rosemary, laurel (allspice), parsley, tarragon, nutmeg, saffron, clove buds and so on more than ten kinds. French cuisine in the most common pepper, almost every dish must be used, but do not use monosodium glutamate (MSG), rarely use coriander.