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1.Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional.
2.Traditional foods include duck, many patés and terrines, saucisson(dried sausage), crêpes, even couscous(the dish)
3.Staple foods are steak hache, a lot of canned vegetables, rice, couscous(the grain), lots of cheeses, baguette(french stick bread), pasta(especially with carbonara sauce) and ham.
4.Common fruits include: Oranges, tomatoes, tangerines, peaches, apricots, apples, Pears, cherries, strawberries, raspberries, blackberries, grape, blackcurrant.
5.Varieties of meat consumed include: chicken, squab, turkey, duck, goose, beef, veal, pork, lamb, mutton, rabbit, quail, horse, frog and snails.
6.French regional cuisines use locally grown vegetables such as: potato, carrot, leek, turnip, eggplant, zucchini and shallot.
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