This is a continuation of my blog posts about a three-week trip to France for the entire review, check out these previous blog posts: Week One, Week Two, Week Three
- The Boulangerie – The Frenchlove their famous puffy, melting in your mouth croissants straight from the oven.But the Pain au Chocolat was a daily choice for me. Strong coffee versus caféamericano (watered down). I found their coffee to be strong, but much lessacidic as typical American coffee.
- Generally, the northuses more dairy (milk, butter and cheese) whereas the south uses more olive oil.South is a more Mediterranean diet (more fish, tomatoes and other nightshadevegetable). More goat cheeses, lots of olive oil. Rosé wine in the warmmonths. South-East France: Not surprisingly, foods revolving around olives,olive oil and herbs, tomatoes and garlic are popular in this region, in commonwith nearby neighbors Italy, Basque country of Spain and North Africa.
- Lunch is usually thebiggest meal of the day, and longer than what we take to eat in the US. Manyshops close for two hours during lunch.
- The most prevalentfood we found (available in the big cities, and the small countryside villages)was...Pizza. Fresh food everywhere.
|The market in Dijon|