Food and drink are a major part of the way of life in France. However, as there are so many different regions in the country you will find many variations on typical dishes. The French are very keen on fresh produce and still rely a great deal on individual shops rather than supermarkets which sell everything.

Specialities in the north of the country include cheeses such as Camembert and seafood dishes. Along the coast there are many speciality seafood restaurants. Brioche, the bread/cake mix, originated in Normandy. Further along the coast in Brittany, seafood is also a speciality and some towns are renowned for one particular type. St Malo is known for crabs and Carnaret is known for lobsters. If you spend time in the north-east of the country you will find the dishes there are heavily influenced by the proximity of Germany. It is estimated that there are more than 200 varieties of sausage and cured pork produced in the Alsace region alone. In the Lorraine and Ardennes region specialities include wild boar and trout dishes.

In the Paris region you will be able to find dishes from all over the country and it is one of the best places in France to try cuisines from other countries, with a wide variety of restaurants to choose from. Brie is one of the most famous French cheeses and this is produced very close to the capital.

In the area around the Massif Central the specialities include one pot dishes which combine vegetables, game or pork and potatoes to create a variety of stews. Coq au vin is a dish which originated in the region. Raclette is a dish which is specially melted cheese on boiled potatoes and onion and fondues of various cheese types are also popular in the area.

The west of France specialises in fish dishes cooked in simple white wine sauce. The area produces a number of goat’s cheeses. For those with expensive tastes the area around the Dordogne is famous for black truffles and paté. A variety of dishes from soups to vegetables is flavoured with duck or goose fat. The coastal area around Bordeaux is famous for shell fish.

The south of France favours stronger flavours and seasonings and red chillies are a favourite ingredient. Dishes such as ttoro – a version of bouillabaisse – feature strong spices. Dishes in Provence often use tomatoes and aubergines and there are many fish soups and stews produced in the region. A popular dish is ‘pieds et paquets’ which is ‘feet’ of lamb and ‘packets’ of trips which are cooked in a blend of garlic, wine and pork.

When it comes to staple foods France has some of the best. French bread is famous the world over and many towns still have small family run bakeries which pride themselves on producing the best bread that they can. It is estimated that there is a different cheese for every day of the week and many French lunches consist of a simple soup with bread, or bread and cheese. Bread is never eaten before the first course is served and you should never cut the bread with a knife, but simply tear it with your fingers. The French rarely use butter on their bread as the British do.

French lunches are meant to be enjoyed and many people will have more than an hour at lunch time in order to enjoy it. Breakfasts are often simply a coffee and croissant or even bread and jam. The evening meal is a family occasion and dinner is often eaten late, around 8pm. Most families will serve 3 courses and wine is usually enjoyed every evening.

France is very famous for the quality of wines that it produces. Almost every region of France has a wide variety of wine labels and simply the name of the region such as Burgundy or Bordeaux will have people thinking of the wine rather than the place. Some of the vineyards are connected to chateaux and have been family-run establishments for centuries and the French believe in buying the best quality wine that you can afford.

Cider is produced in a number of regions but that produced in Normandy and Brittany is the most popular. Most of the cider that is produced is done so on small estates, making each label limited and sought after.

Aperatifs such as Pastis are also popular in France. Pastis was developed when the production of Absinthe was banned. Kir is a ‘crème de cassis’ which is added to white wine or champagne, if you prefer a Kir Royale. France also produces a range of brandies such as Cognac, Armagnac and Calvados.