What is the traditional breakfast for France?

Answer 1

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

Answer 2

Bread, butter, jam (strawberry or apricot usually); croissants, pains au chocolat or other Viennoiserie; coffee or chocolate to drink. Don't try to reproduce this outside France. I don't know why it is that every baker in France can produce perfect croissants and bread, and nobody anywhere else.

Answer 3

le petit déjeuner, or frequently le déjeuner (although this is the name for lunch).

Answer 4

The French generally eat croissants and different pastries for breakfast.

Answer 5

Quiche Loraine, Civet