Poulet (chicken), foie gras (liver spread/pate made from specially fattened ducks or geese) and confit de canard (duck or goose legs preserved in their own fat).
There are many types of French Cuisine to enjoy in France, much will depend on your budget, where you are, and what you like.
Haute Cuisine: the most elaborate style of cooking, a the grand meal of many courses served by top restaurants.
Bourgeoise cuisine: the hearty cuisine prepared in the home for the
family. The dishes are made from fresh local ingredients that grow in
Nouvelle cuisine: a drift from heavy sauces, butter and cream to a lighter fair. There is more attention to the arrangement of food on the plate with artistic flair.
Different regions of France are famous for unique and special foods that come from that area only, and for regional styles of cooking. These recipes, like many great recipes, are often passed down from one generation on family stoves and on menus of inns and restaurants around the region.
While Paris has regional specialities on offer from every region, you will pay for the privilege of sampling without the benefit of the whole experience that awaits those who explore the many regions.
The French enjoy seeking good regional cooking in the provinces where the ducks are fattened, the cheese where it is made, or the fish caught. The varieties on offer are endless. At a recent fete, my purchases included some preserves made from locally grown saffron and red peppers and a savory biscuit made with thyme and lemon zest in the shape of a star. YUMMY!
While a number of foods may be unfamiliar to foreigners, it gives another dimension to exploring and discovering new delights that you will not find at home such as Sanglière (wild boar). In northern France butter is used in cooking while here in the south it is olive oil. Charcuterie (ham, pates, sausages, terrines ) will vary from region to region. Those regions bordering the Mediterranean Sea, Atlantic Ocean or the English Channel offer an amazing bounty of the freshest of seafood and prepared to make the most of each mouthful with local ingredients at their peek. The wealth of delicacies to be discovered include; mustards (Dijon), bouillabaisse, fish stew, (Marseille), cassoulet,thick stew of lamb is attributed to several areas in the southwest. The list of possibilities is endless. When you plan your visit to France, take your taste-buds into account and create some gastronomic memories.
Naturally, no event in France would be complete without wine. Each region has its own to be proud of and which will be on offer at any food festival by the glass, bottle or even the box. Bon appétit!