| Food prepared must not only be pleasing to the | | | | and a light main course is basically served. Wine is a |
| tongue but pleasant to the eyes as well. The look of | | | | very important part of French dining. It is typically |
| the food on the plate is very vital in traditional French | | | | served with all main meals. |
| cooking. | | | | Classic French cooking also includes a large selection |
| Traditional or classic French cooking emphasized on | | | | of desserts and pastries, among them the familiar |
| food preparation using its rich agricultural and dairying | | | | and popular éclairs and profiteroles which are |
| resources. This has been shown through the | | | | made of puff pastry filled with coffee or |
| extremely lavish and elegant banquets made during | | | | chocolate-flavoured custard. |
| official occasions under the French monarchy. Over | | | | Every Classic French menu includes at least one kind |
| the years, classic French cooking has been influenced | | | | of cheese and the traditional way to serve cheese is |
| by the introduction and use of new spices, herbs and | | | | on a cheese board with a selection of six or more |
| products such as cocoa brought back from | | | | cheeses. The variety includes fresh cheeses, hard |
| newly-discovered lands by early explorers, and even | | | | cheeses and rich, creamy cheeses. They are eaten |
| by Italian cooking. | | | | with salad between the main course and dessert. |
| French cooking usually includes a light breakfast of a | | | | French cooking may vary according to the season as |
| hot drink of milk, coffee or chocolate and buttered | | | | well. During summertime, classic French cooking may |
| pieces of baguette or French stick. At times | | | | involve salads and fruit dishes because they're cool |
| croissants are served with jam and spreads. Bread, | | | | and the products are sold cheap, since most fruits |
| croissants and brioches are commonly eaten fresh | | | | and vegetables are being sold at any price. |
| and bought the same morning from the bread and | | | | Mushrooms are abundant in all places of France at |
| pastry shops known as boulangeries. | | | | the end of summer. From September through |
| In classic French cooking, a regular three-course lunch | | | | February is the hunting season, meat of all kinds is |
| usually begins with an entree of mixed salad or small | | | | served and eaten, often in very sophisticated dishes |
| goods, a main course of meat or fish with | | | | that commemorate the success of the hunt. Shellfish |
| vegetables followed by cheese served with a green | | | | and oysters are at their peak as winter turns to |
| salad, and a dessert or fruit. For dinner, a simple soup | | | | spring, and they tend to load up outside restaurants. |