What would you like to do?
The French love a quick and easy breakfast that consists of croissants and slices of bread. For drinks they love coffee or tea and children usually drink hot chocolate. Lunch is often a time of socialising and is known as the 1-hour mid day break but in some smaller towns where work is not as busy, lunch is known as the 2-hour break. It usually consists of sandwiches followed by a dessert. Dinner often consists of three courses: an entrée which is usually soup, a middle course which consists of salad and a cheese platter, and maybe fresh fruit or yoghurt and a final course which is often meat served with rice or pasta. For desert they eat crepes, soufflé, custard, chocolate and tarts. They also love their wine.
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Well, obviously, they eat what they feel like; but the CLASSIC French breakfast is a simple affair based on fresh bread. Note the word FRESH. The French favour a light…, white, crusty bread, which goes stale in only a few hours. The cure for this is to make the loaves thicker; this changes the ratio of crust to crumb, surface area to interior volume; it is the bread near the surface that goes stale first, and in doing so helps to preserve the interior. It follows that people who live a long way from a bakery buy, once a week, loaves up to a foot thick; while Parisians, for example, who are seldom more than 200 yards from a bakery, can buy fesh bread for each meal, and very thin, crispy loaves. The bread most favoured for breakfast is the BAGUETTE, a loaf about two feet long and two to three inches wide. For breakfast, this is cut into TARTINES. segments six inches long split through the middle, on which is spread butter (real butter) and a conserve, usually strawberry or apricot jam. The Tartine, be it noted, is an exception the the usual French rule that bread should be broken rather than bitten. As well as bread, the classic French breakfast includes croissants (or pain au chocolat or pain au raisin), again with jam. Croissants are not to be buttered, because they are already one-third butter and to add more would be absurd. To drink: tea is common, hot chocolate even more so, especially for childre; but the normal drink is coffee. french coffee during the rest of the day is inclined to be strong and small in quantity; breakfast coffee is brewed weaker (almost to American taste) and further diluted with hot milk. It is often drunk from a bowl rather than a cup. Mind you eat up all the bread and all the croissants; if they are the real thing and not cheap supermarket substitutes, you'll want to - and they'll be stale by lunchtime anyway. well if you are really posh you would eat: a croissant, a coffee and maybe some toast. but if you are normal you would eat a bowl of cereal
the french have vegatables, then meat and salad then cheese then their dessert. they eat french food
Food is not necessarily consumed with tea in France. However, foods such as pastries, macaroons, small sandwiches, as well as baguettes and cheese are sometimes enjoyed wi…th tea.
Some of the most famous meals in France are frogs legs, and snails these two meals are the most well known. There are numerous delicious French appetizers, for example, … 1. Croûte aux Morilles (my personal fav)2. Tarte au Fromage (Cheese Tart) 3. Truite au Vin Jaune (this one is VERY YUMMY) and the Fondue!!! Relatively few French eat frogs' legs and snails are an appetizer, not a meal. The French eat a wide range of things for dinner, but very standard fare would be steak or veal, or various sorts of fish, often with fries or a salad in a restaurant, typically with potatoes or a vegetable at home. A meal for guests will typically be multi-course, but if it's only the family it might be an appetizer, a main course and then a few pieces of fruit, with or without wine.
the eat snails frogs legs basque salad prawns caviar artichokes
I am currently studying french and we are on unit 6 french food. the french don't have too many snacks but when they do they enjoy fresh fruit such as apples, bananas, o…ranges etc. or they eat pastries or they eat biscuitts. i hope this is a help.
food, they are wild about it
The french eat a variety of different desserts, such as, creme brulee which is french for cream caramel, exotic fruits, chocolate eclairs and many many more which french… enjoy!
Turkey, chestnuts, vegetables, pommes duchesse, stuffed roast pork, smoked salmon, fois gras, oyster, lobster, buche de noel, chocolats...etc... with champagne of course
For desert, French people love to eat crepes, soufflés, custard, chocolate and tarts. Hope this helps.
People often eat a hors-d'oeuvre (a small portion of raw vegetables for instance), then a main dish (some meat plus accompanying potatoes or veggies, or pasta) - If you are st…ill hungry afterwards, you can have some salad and /or cheese, then a dessert: pastry, yogurt,
Same as other days; bread, croissant, brioche, butter, jam. But never butter on a croissant, which is one-third butter already.
kids usually drink a big bowl of hot chocolate (un bol de chocolat chaud) and maybe a pastry (un croissant or un pain au chocolat), adults usually drink a bowl of coffee (un b…ol de café) and maybe a slice of toast or something (une tranche de pain) maybe with jam or butter (de la confiture ou du beurre)
There is no special meal on that date. This is Summer, and a day off, so it would not be surprising if salads or barbecues were on the menu.
There is no special food or particular traditional recipe to be eaten on April fools in France.
Starter (entrée) is mostly a cold raw vegetable salad with vinaigrette (French dressing.) For instance, sliced tomatoes, grated carrots, green beans, root celery in mayonna…ise (céleri rémoulade), cucumber slices in yogurt or cream and dill, salade niçoise, or taboulé (couscous, tomatoes, cucumber, lemon.) Some cooked vegetables too, like leaks, red beet or asparagus with vinaigrette, macédoine (mixed vegetable cubes) in a light mayonnaise, or lentil salad. Potato and pasta salads are rare, but you can find rice-based salade composée (mixed salad) with various ingredients, such as tuna, avocado, tomato. A plain hard boiled egg in 2 halves with mayonnaise makes a common starter. Meat products are also very common as starter dishes, mostly pâté or rillettes (pork or duck confit pâté) on bread, or saucisson (ten times better than dry salami) on bread and butter. Canned fish is present in starters too: Sardines, mackerel or herring in oil or in wine, tomato or mustard sauce. During winter or on cold days, a soup frequently replaces the starter course. Green salads can also be present as a starter, but usually part of a mixed salad. Green salad is traditionally served between the main course and the cheese. Formal meals will show more elaborate starters, and also starters served hot, like a soufflé.