| The most important factor for classic French | | | | salad while the sweet dish is typically last or |
| cooking is that the presentation and preparation | | | | substituted with fruit. Dinner is a single course |
| of the meal both must be given due attention. In | | | | simply prepared dish along with soup and the |
| conventionally adopted cooking styles in France, | | | | French being partial to wine; it gets served with all |
| the emphasis of meal preparation is on the field | | | | main mealtimes. |
| and dairy resource groups as much as the style | | | | 3. French confectionery items are a major part of |
| of presenting the dishes; this fancy for lavishness | | | | French cooking and dessert would be incomplete |
| and feasting is evident with the amount of | | | | without the delicate pastries they have; the most |
| celebratory events that took place during the | | | | popular ones being eclairs and profiteroles- puff |
| French rule. Some of the elements of classical | | | | pastry filled with coffee or chocolate-flavored |
| French cooking have adapted to the changes of | | | | custard. |
| the times and have started used novel spices, | | | | 4. The conventional way to serve cheese is |
| herbs and foodstuffs like cocoa, discovered by | | | | placed on a cheese board with at least half a |
| early explorers and those flavorings preferred by | | | | dozen different varieties to select from; these |
| Italians in their cuisine too! | | | | can include cream, hard, rich or fresh types and |
| 1. The most important factor in French cooking is | | | | are typically consumed with salads before desert. |
| that these fitness conscious people prefer a light | | | | 5. Much of the dishes included in classic French |
| morning meal with a hot beverage like milk, | | | | cooking depend on the season they are cooked |
| coffee or chocolate along with some form of | | | | in; summer may call upon a French chef to serve |
| French bread, e.g. the baguette or French stick | | | | cooling foods such as salads and fruit besides |
| (long, thin piece of crispy white bread). At times, | | | | being affordable while the end of the hot season |
| croissants with jam and fruit spreads as well as | | | | usually summons up the mushrooms, which are |
| brioches made in confectioneries (called | | | | easily available at that time. The hunting season |
| Boulangeries) are consumed with relish. | | | | (September to February) is reserved for meat |
| 2. The second most important tip about classical | | | | dishes being given more attention in classic French |
| French cooking is that this style consist of a | | | | cooking with a leaning towards finer tastes of |
| standard 3-course lunch that has a starter, like | | | | whatever game is brought is also cooked up and |
| mixed salad or aperitifs, followed by the main | | | | as winter changes to spring, shellfish and oysters |
| course of fish or meat and vegetables and | | | | are freely consumed, being easily available outside |
| rounded off with a serving of cheese and green | | | | eating joints too. |