In France, « cooking is a serious art form and a national sport ». Haute cuisine which is literally translated as « high cooking » was brought to the fore in 1900 by Georges Auguste Escoffier through is famous book « le guide culinaire » that you can still find in most professional kitchen across the world. The country is home to more Michelin stars than any others. French cuisine is not cheap, but it definitely worse it. As many regions as there are regions in France means as many different types of gastronomy. Each region has their own food specialties and drinks: 

- Paris, the classic of the city is unavoidably the snails, smothered in garlic and butter it is a delight. You can also find the famous « coquille saint Jacques (a beautiful scallop and cream dish), the steak tartare (minced meat prepared with brandy and Tabasco and topped with an egg) 

- Burgundy, being a famous wine region, the burgundians are all about the food life. Their food is hearty and drenched in in the local beverage and one of the best offerings in all of France. We advise you to taste, the œufs en meurette (eggs marinated in red wine), boeuf bourguignon (meat cooked in red wine), frog’s legs…

- French Riviera: being on the azure coast, you have to try the sea specialities as la bouillabaisse (a soup of fish and saffron) sea food platter …

- Cheese: ex-president Charles de Gaulle once said: « how can anyone be expected to govern a country with 264 varieties of cheese? » I am sure the governor would be utterly horrified to discover that today, the country is producing around 450 distinct types of France’s favorite dairy product. French cheeses are split into 3 very distinct types, soft, blue and pressed cheese. Around 40 of them certified by the « appellation d’origine contrôlée » as protected recipes and evidence of their local origins. 

- Dessert: in France the sweet is just as important as any other course, pastries, cakes, sorbets, tarts, ice creams… just name it, the French make it. « Crêpes » are maybe the most known dessert, they come in every sort of guise imaginable. The macaron, available in a multitude of colors, sizes and flavors, it is light and sandwiches a cream filling…

- Wines: France is the largest wine producer in the world. French wine traces its history to the 6th century B.C. 2 concepts central to the better French wines are the notion of « terroir », which links the style of the wine to the locations where the grapes are grown and the wine is made. Appellation rules closely define which grape varieties and winemaking practices are approved for classification is each France’s several hundred geographically defined appellations, which can cover regions, villages, or vineyards. You can find red, white and pink wine, as well as champagne in France. A delight for each taste. 

- A typical French meal offers 3 or 4 courses and are accompanied with cheese and bread. This is a joyous and usually long event, gathering families and friends together.