French food habits

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... And that we can buy and cook&nbsp;

The French are the world's leading producers of cheese and great cheese lovers. They eat nearly 20kg of cheese per person per year. There are more than a thousand different types of cheese.

Escargots de Bourgogne

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Tripes à la mode de Caen&nbsp;

Andouille de Guémené&nbsp;&nbsp;

Leg of lamb with white beans

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It was not until 1948, with the discovery of vitamin B12, that veganism became a more widespread diet in society.

This diet consists of eliminating all foods of animal origin: meat, fish, shellfish but also (unlike the vegetarian diet) eggs, dairy products and honey. It is mainly practiced for ethical, health and ecological reasons. In addition to the diet, veganism also very often prohibits the use of animal products in cosmetics and ready-to-wear clothing (wool, leather, etc.).

The "Pot au feu" is one of these simmered dishes, composed of beef (gîte, chuck, rib dish...) cooked in a vegetable stock and accompanied by potatoes, turnips, carrots, cabbage, leeks...

"Veal blanquette" a famous preparation based on rice, button mushrooms, carrots and veal, is one of these sure values.Its name comes from white sauce based on bouillon and fresh cream that accompanies it.

1°4°2- Impact of globalisation

All these dishes from elsewhere that delight us on a daily basis

1°3-Specialties during the festive periods

* "The Christmas dinner"

* https://www.cia-france.fr/blog/culture-traditions-françaises/cuisine-france

* https://www.edreams.fr/blog/gastronomie-francaise-quelles-specialites-pour-quelles-regions

* https://www.cia-france.fr/blog/culture-traditions-françaises/les-13-desserts-denoel-enprovence

* https://tpepratiquesalimentaires.emonsite.com/pages /evolutions-des-pratiques-alimentaires/globalisation-du gout-1.html

* The birth of a true "consum'actor".

Fast and healthy eating is the new trend in the catering market

Never before have consumers been so willing to translate their life choices into their food. Today, more and more French people are ready to orient their consumption choices according to their environmental and societal commitment&nbsp;

Even the fast-food market has changed considerably. People want to eat healthier, faster, and without spending more money. They are called "consumer actors", Some people are committed to eating more environmentally friendly and healthy food, respectful of the environment and their health. Thus, "fast good" is replacing "fast food".

1°- Meal rituals 2°- Specialties per region 3°- Specialties during the festive periods 4°- Influences on French culinary habits

* French pastry, an international reputation.

A moment of relaxation for 56% of French people.

Bread accompanies all meals. Although in constant decline, the French eat on average the equivalent of 1/2 baguette per day

Antique paper texture

French food habits and traditions

* Wine, the most popular alcoholic drink in France 

Regime adopted for several reasons: Moral, ecological and economic, healthy, or religious.

The vegetarian diet is a way of eating based on the exclusion of all foods rich in animal proteins (meat and poultry, fish) but admitting foods from animals such as eggs, milk, dairy products and honey

This diet now concerns 3% of the French population, and continues to grow. &nbsp;In 2018, sales of vegetarian and vegan products generated a 24% increase in turnover. (380 million euros, in supermarkets). On the other hand, the "fléxitarians" (people wishing to limit, without banning, their consumption of animal proteins) represent 34% of the French population.&nbsp;

Andouillette de Cambrai

* Menu for wedding, baptism and communion

Wedding menu in Poitou in 1957

1°4-Influences on French culinary habits

1°4°1- Evolution of consumption patterns

In 2020, organic purchases increased by €1.4 billion, with an estimated growth of 13.7%, and around 7% of household food consumption was devoted to organic compared to less than 2% in 2010. More than 60% of consumers buy organic food at least once a month compared to 14% in 2009.

50% of consumers are willing to pay attention to what they eat at every meal. That's 7.2% more people than in 2017

Organic is gaining momentum all over the world. All products are already available in organic versions. In addition to foodstuffs, there are household products, cosmetics and clothing.

* The aperitif, a tradition which crosses the times

The aperitif is a ritual followed by a large part of the population. 50% of the French take the "aperitif" at least once a week. The alcohols consumed depend on several factors such as the region, the social status of the guests, and the starter served.

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