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Eat, cuisine in France

Bread: All white bread variants keep for only a short time - must be eaten the same day. Hence bakers bake at least twice a day!

• The famous baguette: a long, thin loaf
• Variants of the baguette : la ficelle (even thinner), la flûte
• Pain de campagne or Pain complet: made from whole grain which keeps relatively well.

Pastries: Pastries are a large part of French cooking. Hotel breakfasts tend to be light, consisting of tartines (pieces of bread with butter or jam) or the famous croissants and pains au chocolat, not dissimilar to a chocolate filled croissant (but square rather than crescent shaped). Pastries can be found in a pâtisserie but also in most boulangeries.
Regional dishes: Every French region has dishes all its own. These dishes follow the resources (game, fish, agriculture, etc) of the region, the vegetables (cabbage, turnip, endives, etc) which they grow there. Here is a small list of regional dishes which you can find easily in France. Generally each region has a unique and widespread dish (usually because it was poor people's food):

• Cassoulet (in south west) : Beans, duck, pork & sausages
• Choucroute, or sauerkraut (in Alsace) : stripped fermented cabbage + pork
• Fondue Savoyarde (central Alps) : Melted/hot cheese with alcohol
• Fondue Bourguignonne (in Burgundy) : Pieces of beef (in boiled oil), usually served with a selection of various sauces.
• Raclette (central Alps) : melted cheese & potatoes/meat
• Pot-au-feu boiled beef with vegetables
• Boeuf Bourguignon (Burgundy) : slow cooked beef with gravy
• Gratin dauphinois (Rhone-Alpes) : oven roasted slices of potatoes
• Aligot (Auvergne) : melted cheese mixed with a puree of potatoes
• Bouillabaisse (fish + saffron) (Marseille and French Riviera). Don't be fooled. A real bouillabaisse is a really expensive dish due to the amount of fresh
• Tartiflette (Savoie) Reblochon cheese, potatoes and pork or bacon.
• Confit de Canard (Landes) : Duck Confit, consists of legs and wings bathing in grease. That grease is actually very healthy and, with red wine, is one of the identified sources of the so-called "French Paradox" (eat richly, live long).
• Foie Gras (Landes) : The liver of a duck or goose. Although usually quite expensive, foie gras can be found in supermarkets for a lower price (because of their purchasing power) around the holiday season. It is the time of year when most of foie gras is consumed in France. It goes very well with Champagne.
• Cheese: France is certainly THE country of cheese, with nearly 400 different kinds. Indeed, former president General Charles De Gaulle was quoted as saying something along the lines of, nobody could govern a country with more than 265 different cheeses.

Restaurants in France

With its international reputation for fine dining, few people would be surprised to hear that French cuisine can certainly be very good. Unfortunately, it can also be quite disappointing. Finding the right restaurant is therefore very important - try asking locals, hotel staff or even browsing restaurant guides for recommendations as simply walking in off the street can be a hit and miss affair.
There are many places to try French food in France, from three-star Michelin restaurants to French "brasseries" or "bistros" that you can find at almost every corner, especially in big cities. These usually offer a relatively consistent and virtually standardised menu of relatively inexpensive cuisine. To obtain a greater variety of dishes, a larger outlay of money is often necessary. In general, one should try to eat where the locals do for the best chance of a memorable meal. Most small cities or even villages have local restaurants which are sometimes listed in the most reliable guides. Menu fixed price seldom include beverages. If you want water, waiters will often try to sell you mineral water (Évian, Thonon) or fizzy water (Badoit, Perrier), at a premium; ask for a carafe d'eau for tap water, which is free and safe to drink. Water never comes with ice in it unless so requested (and water with ice may not be available). Ordering is made either from fixed price menus (prix fixe) or à la carte. A typical fixed price menu will comprise:

• appetizer, called entrées or hors d'œuvres
• main dish, called plat
• dessert (dessert) or cheese (fromage)

Sometimes, restaurants offer the option to take only two of three steps, at a reduced price.
Coffee is always served as a final step (though it may be followed by liquors). A request for coffee during the meal will be considered strange.
Not all restaurants are open for lunch and dinner, nor are they open all year around. It is therefore advisable to check carefully the opening times and days. A restaurant open for lunch will usually start service at noon and accept patrons until 13:30. Dinner begins at around 19:30 and patrons are accepted until 21:30. Restaurants with longer service hours are usually found only in the larger cities and in the downtown area. Finding a restaurant open on Saturday and especially Sunday can be a challenge unless you stay close to the tourist areas.
In a reasonable number of restaurants, especially outside tourist areas, a booking is compulsory and people may be turned away without one, even if the restaurant is clearly not filled to capacity. For this reason, it can be worthwhile to research potential eateries in advance and make the necessary reservations in order to avoid disappointment, especially if the restaurant you're considering is specially advised in guide books.

Drink

Champagne, Burgundy, Bordeaux, Rhone, the Loire Valley...France is the home of wine. It can be found cheaply just about anywhere. Beer (lager) is also extremely popular, in particular in northern France, where "[Biere de Garde]" can be found. Note that in France, the minimum age to buy alcohol at cafés is 16, but this is not always strictly enforced; however, laws against drunk driving are strictly enforced, with stiff penalties.
Wine and liquors may be purchased from supermarkets, or from specialized stores such as the Nicolas chain. Nicolas offers good advice on what to buy (specify the kind of wine and the price range you desire). In general, only French wines are available unless a foreign wine is a "specialty" with no equivalent in France (such as port), and they are classified by region of origin, not by grape.
Never drink alcoholic beverages (especially red wine or strong alcohol such as cognac) directly from a 75 cl bottle. Such behaviour is generally associated with bums and drunkards. Drinking beer from a 25 to 50cl can or bottle is ok.
Café prices depend heavily on location. Remember, you're not paying so much for the beverage as for the table spot; and accordingly, in general, it is cheaper to drink at the bar than seated at a table. Cafés in touristic areas, especially in Paris, are very expensive. If your intent is simply to have a drink, you'll be better off buying beverages from a grocery store and drinking them in a park.
There are a couple of mixed drinks which seem to be more or less unique to France, and nearby francophone countries.

• Panaché is a mix of beer and lemonade, basically a beer shandy.
• Monaco is a Panaché with some grenadine syrup added.
• Kir is a pleasant aperitif of white wine (in theory, Bourgogne Aligoté) or, less frequently, of champagne (then named kir royal and about twice the price of regular kir) and cassis (blackcurrant liqueur), or peche (peach), or mûre (blackberry).
• Pastis is an anise-based (licorice-flavored) spirit that is more popular in the South, but is also available everywhere else. Served with a small pitcher of iced water that is used to dilute the drink and turns the yellow colored liquid cloudy.

Tap water is safe to drink apart from exceptional cases (remote farms, remote rest areas), in which case it will be labeled eau non potable. Tap water may be obtained in restaurants by asking for a carafe d'eau; it will not come with ice. In some cities, it may have a taste such as that of chlorine.
There is a variety of bottled water, including:

• Évian, Thonon, Contrex: mineral water
• Perrier: fizzy water
• Badoit: slightly fizzy and salty water.