French cooking, listed by UNESCO, ranges from rustic regional fare to haute cuisine. Essentials:
- Fresh baguettes and buttery croissants
- Hundreds of cheeses, from Brie to Roquefort
- Coq au vin, boeuf bourguignon and cassoulet
- Escargots, foie gras and fresh oysters
- Ratatouille and Provençal vegetables
- Crepes, both sweet and savoury
- Patisserie — macarons, éclairs, tarte tatin
- World-renowned wines and Champagne