French cooking is about doing simple things very well. Many dishes are cooked slowly, like boeuf bourguignon. Others are not at all, like steak tartare!
Butter, cream and mustard are key ingredients for many french dishes. Mustard is a big deal here (if you’ve ever heard of Dijon mustard, Dijon is a city here in France!). People put it on steak, in sauces and on sandwiches, and it is much spicier than the yellow mustard we have at home! Also, fries here are a very popular side and they're served with mayo instead of ketchup.
Yes! Food in France is very seasonal. That means people cook with the fruits and vegetables that are growing right now. In the U.S., you can buy strawberries in the middle of winter, because they are shipped from far away. In France, most people wait until strawberries are in season. Restaurants change their menus to match what farmers are growing. Right now it is fall, so menus are full of apples, mushrooms and squash. Because the food is picked at the right time and doesn’t travel far, it tastes fresher!
Many French dishes also come from specific regions. Boeuf bourguignon comes from Burgundy, a region known for its cattle farms and vineyards (places where grapes are grown). That’s why the stew is made with beef and local red wine. Duck dishes come from the southwest of France, where there are many duck farms. In France, adults often have a glass of wine with dinner because grapes have been grown here for thousands of years.
