France Food and Drink Guide: What to Eat, Drink and Order

A country built on the table

France treats food as culture, not just fuel. Meals are slower, ingredients matter, and even a simple bakery lunch can be a highlight. Here is what to order and how to do it like a local.

Signature dishes to try

• Steak frites - seared steak with crisp fries, the classic bistro plate, usually 16 to 24 euros.
• Boeuf bourguignon - beef slow-braised in red wine, carrots and mushrooms, a Burgundy staple.
• Coq au vin - chicken cooked in wine with bacon and onions.
• Cassoulet - a rich bean, sausage and duck casserole from Toulouse.
• Ratatouille - Provencal stewed summer vegetables.
• Bouillabaisse - Marseille's saffron fish stew, served with rouille and toast.

Street food and quick bites

• Crepes and galettes - sweet wheat crepes (Nutella, sugar, lemon) or savoury buckwheat galettes with ham, cheese and egg.
• Jambon-beurre - the iconic ham-and-butter baguette, often 4 to 6 euros.
• Croque-monsieur - grilled ham and cheese with bechamel.
• Socca - a Nice chickpea pancake, best from a street stall.
• Pain au chocolat and croissant - buy these from a boulangerie, not a supermarket.

What to drink

• Wine - order a region: Bordeaux, Burgundy, Cotes du Rhone, or a crisp Sancerre. A glass of house wine is often 4 to 7 euros.
• Cidre - lightly sparkling cider from Normandy and Brittany, perfect with galettes.
• Kir - white wine with cassis, a classic aperitif.
• Pastis - anise spirit from the south, served with water and ice.
• Coffee - ask for un cafe (espresso) or un cafe creme in the morning.

Practical dining tips and etiquette

• Lunch is roughly 12:00 to 14:00 and dinner from 19:30; many kitchens close in between.
• Look for the plat du jour or a formule (set menu) for the best value.
• Tap water is free: ask for une carafe d'eau.
• Service is included, but leaving a euro or two of small change is polite.
• Greet staff with bonjour when you enter; it genuinely matters.
• Bread is shared and free; do not expect butter automatically.

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