French Culture is known for its formality and politeness at the dining table. In France, dinner is a highly-respected event. French meals follow traditions and observe rules that are quite different from the American laissez-faire attitude. The following is the list of the courses constituting the French Cuisine:
Hors d' Oeuvre (appetizers or first course) usually served before the main course of a meal and includes, Canapes, Cold Cuts, Crudites, Deviled eggs, Cheeses, Sausages, Dumplings and many others.
Potages (soup), served are considered to be refined, purée rather than chunky, and range from simple seasoned consommés to complex and rich cream based varieties.
Oeufs (eggs), are not commonly served for breakfast, but are often on the dinner menu. And in the same way, hard boiled eggs are used as an appetizer with an accompaniment such as tomatoes or potatoes, or on a salad (Niçoise) or even on top of a pizza.
Poissons (fish and seafood), is prepared in a tremendous variety. Most commonly fish dumplings, fish pancakes, fish soups and fish with cream sauce, are some of the most well known recipes used in French cuisine.
Entrees (Main or meat course) refers to the course after the appetizer and does not always mean meat; it could be fish, meat or vegetarian. Common items found in this section of a French menu are Steak, Lamb, Pork, Veal, Chicken, Duck, Goose and its variety of internal organs.
Legumes (vegetable dishes), vegetables are most often served as a garnish, or to accompany an entrée. They are usually stuffed, covered in a cream sauce, or carved into unusual shapes.
Salades (salads), one of the most common is a green salad with a few vegetables or an egg and vinegar and oil dressing. Salads are served after the entrée.
Fromages (cheese), a cheese course is more popular instead of rather of a dessert. With over 400 different types of cheeses, from soft and mild to hard and pungent, the French eat it almost every day.
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