What is the best French food?
When I’m in France, there are a few things that I have to eat: pan au chocolat, known here as "chocolate croissant"; crepes, available for walking around with throughout Paris and Montmartre; French macaroons, which are nothing like the coconut ones most people are used to; and foie gras, which I eat rarely, but find to be irresistable in France.
Here are some safeties I can almost guarantee you’ll like, even if you have no taste for the strong flavors (think blue cheese, coffee) that are the hallmark of french cuisine: Quiche (“keesh”) – it’s pretty much thick scrambled eggs in a (non-sweet) pie crust. Quiche Lorraine is the classic, made with pork and swiss cheese). Crêpes (pronounced “crehps” in French) — superthin pancakes good for dessert (crêpes sucres) with stuff like chocolate inside or as a main dish (crêpes salés) filled with meats, veggies, and cheeses. Ratatouille (approximately “rah-tah-twee”) – squashes and various other veggies in a tomato sauce. Typical of Provence, a southeastern region. Baguette (bag-get) – means a long loaf of bread but also the simple sandwiches that can be made with them, good for a lunch on-the-go. Watch out for the sometimes nasal-burning mustard/moutarde (moo-tard). Among the milder cheeses are Brie and Camembert. If you get bored with the French, it’s also worth checking out a Moroccan
