Wine and cheese are common accompaniments to French meals. Unlike other countries, wine is considered an everyday part of meals in France, not just for special occasions. Ordinary wines are served with everyday meals and are expected to match the style of food. Cheese is often served as a course after the main meal but before dessert.

3. Wine and cheese
➢ Aside from bread and water, the most common
accompaniments to a French meal are wine and cheese.
➢ Unlike other countries, in France wine is considered a
standard part of everyday meals, and is neither expensive
nor reserved for special occasions.
➢ With everyday meals, ordinary wines are served, although
it is expected that the style of wine match the style of food
➢ In addition to its use in cooking, cheese is often served as a
course in itself. In this case, it is served after the main meal
but before dessert.

5. BREAKFAST
Le petit déjeuner (breakfast) is often a quick meal
consisting of "tartines" (slices) of french bread with
jelly, croissants or pain au chocolat (a pastry filled
with chocolate) along with coffee or tea.

6.  Le déjeuner (lunch) was
once a two-hour mid-day
meal but has recently seen
a trend toward the one-
hour lunch break .
 In large cities a majority of
working people and
students eat their lunch at a
corporate or school
cafeteria,which normally
serve complete meals.

7.  Le dîner (dinner) often
consists of three courses,
hors d'oeuvre or entrée
(introductory course often
soup),plat principal (main
course), and a cheese
course or dessert,
sometimes with a salad
offered before the cheese
&dessert would be fresh
fruit.
 The meal is often
accompanied by bread,
wine and mineral water.

8. BEVERAGES
 French cafés serve some of the world's best coffee,but each of us
has our own preferences.
 Café (kuh-fay) is plain coffee with nothing added but is strong as it
is brewed like espresso.
 Café au lait (kuh-fay oh-lay) is a popular French coffee style that
has been popularized in America, as it's served in tres francais New
Orleans at Café du Monde.

9. Café crème (kuh-fay khremm) is, as it sounds, coffee served
in a large cup with hot cream.
Café Décafféiné (kuh-fay day-kah-fay-uhn-ay) is
decaffeinated coffee.You will still need to tell them you want
milk (lait) or cream (crème) with your coffee.
Café Noisette (kuh-fay nwah-zett) is espresso with a dash of
cream in it. It is called "noisette," French for hazelnut, because
of the rich, dark color of the coffee.
Café Americain (kuh-fay uh-meyhr-uh-kan) is filtered coffee,
similar to traditional American coffee.
Café Léger (kuh-fay lay-zjay) is espresso with double the
water.

10. FRENCH SPECIAL
OCCASIONS
The two most
important religious
festivities of the year
for Christians are
Christmas and Lent.

12.  White or black puddings (made with light meats
and fats or animal blood) will almost always be a
part of the dinner.
 Afat goose or a stuffed turkey will be the center of the
menu while family specialties may shine after the nuts
and cheese course.
 Special desserts such as buche de Noel may
represent generations-old recipes or the best
from the patisserie.
 In more recent years fish and seafood have
been permitted together with the use of eggs
and butter, yet there is a sense of restraint in
the forty days of fasting menus.

13. Butternut Squash Bisque Recipe
𝗈 Gratineed Onion Soup Recipe
Chicken and sausage cassoulet recipe

14. CHICKEN IN CREAM SAUCE RECIPE
BEEF BURGUNDY
COQAU VIN RECIPE
TARTIFLETTERE
.