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French Restaurants

Taxonomy Code: PL-1800.2400

Eating establishments that offer the cuisine of France which is regional in character including the hearty dishes of Alsace/Lorraine, the red wine sauces of Bordeaux, the crepes of Brittany, the butter and cream cooking of Normandy, the garlic and olive oil dishes of Provence, the complex dishes representative of haute-cuisine and the lighter nouvelle cuisine which minimizes the use of fat. Specialties include crepes with a variety of sweet and savory fillings, sweet and savory souffles, vichyssoise soup (creamed leak, onion and potato soup), onion soup au gratin, foie gras (pate), ratatouille (a vegetable dish featuring eggplant, zucchini, garlic and onions), cassoulets, bouillabaisse, coq au vin, pot au feu, duck a la orange, beef bourguignon, rack of lamb, coquilles Saint Jacques, chicken au chasseur, steak au poivre (pepper steak), frog legs Provencal, rainbow trout almondine and quiche Lorraine. Desserts may include chocolate mousse, cherries jubilee, crepes Suzette, poached pears and melbas. Beverages usually include a wide selection of French wine, champagne and mineral water (Evian and Perrier).

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