Explore the cuisine and food and wine culture of France confidently with this culinary companion. Discover the country’s most iconic dishes as well as regional specialities and how to order and eat them. We also demystify French wine so that you can taste with confidence, and provide an etiquette guide with all the dos and don’ts of local customs. For everybody excited about exploring the cuisine and food and wine culture of France, this book is the perfect primer. It introduces the key regions of France and the specialities of each, covering their history and significance to the local people. It explains the dishes that you will find on the regional menus, how to order and eat them, and other essential words and phrases for navigating the French food scene.
The extensive section on etiquette covers all the dos and don’ts of local customs so you need never feel awkward or uncertain. From how to toast fellow diners correctly (tip: always look them in the eye), to never biting into your piece of bread directly (tip: break bread into pieces before eating it and it’s fine to mop up food from your plate with it). Written by France-based Lonely Planet author, Nicola Williams, Eat France provides an on-the-ground insight into the country’s best neighbourhoods and latest trends. A dedicated feature also demystifies French wine so that you can taste and appreciate it like a local.
- Regions covered: Lyon, Paris, Provence, Burgundy, Normandy, Alsace, Champagne, Perigord, Loire, Dordogne
- In-depth profiles of French specialties: cheese, wine, quiche, boeuf bourguignon, creme brulee, escargots, coq au vin, tarte tatin, souffle, gateaux, moules mariniere, cassoulet, clafoutis, salade nicoise, soupe au pistou, and crepes For first time visitors, long-time Francophiles or those who simply love the country, Eat France is a culinary companion packed with beautiful illustrations, inspirational photography and detailed insights that bring the distinctive food, wine and culture of this famous destination to life.
- 'Lonely Planet guides are, quite simply, like no other.' – New York Times
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