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French cuisine has long stood apart for its great use of a variety of foods - beef, lamb, pork, poultry, fish a,d shellfish, cereals, vegetables and legumes - but its staple 'trinity' is bread, cheese and charcuterie.

Bread

Nothing is more French than pain (bread). More than 80% of all French eat it at least every meal, and it comes in infinite varieties. All bakeries have baguettes (and the somewhat similar flutes), which are long and thin and weigh 250 g, and wider loaves of what are simply called pains.

Bread has experienced a renaissance here in recent years, and most bakeries also carry heavier, more expensive breads made with all sorts of grains and cereals; you will also find loaves studded with nuts, raisins or herb.

Bread is taken at various time during the day, so it is available fresh as early as 6 am and also in the afternoon.

Cheese

France has nearly 500 varieties of fromages (cheese) produced by farms, dairies, mountain huts, monasteries and factories. They are made of either cow's, goat's or ewe's milk, which can be raw, pasteurised or petit-lait.  Wine and cheese are a match made in heaven...

Charcuterie

Traditional charcuterie is made only of pork, though a number of other meats - from beef and veal to chiken and goose - are now used in making sausages, blood puddings, hams, and other cured and salted meats. Patés, terrines and rillettes are essentially charcuterie and are prepared in many different ways.

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