Refined cuisine might be a French trademark, but anyone thinking that sophisticated meals belong to every Frenchman's daily routine will be mistaken. In fact, French cooking is clearly divided into two separate styles: the classical, so-called haute cuisine of elaborate dishes and the ordinary, simpler cuisine of regional dishes prepared on the basis of fresh seasonal produce. Every region in France has its favourite ingredients that are used in most recipes. For instance, butter, cream and apples are widely used in northwestern France. Southwestern France is the home of foie gras. The south of the country exhibits a visible Mediterranean influence, with an abundance of tomatoes, olive oil, garlic and fresh herbs. Inhabitants of the north display a preference for pork and potatoes, while sauerkraut, sausage, lard and other elements of German cuisine form the basis of the culinary tradition in eastern France.

What all of the French share, however, is their love for cheese and wine, invariably omnipresent on restaurant menus all over the country. As France produces nearly 400 varieties of cheese, its inhabitants proudly emphasize the fact that one can taste a different type of cheese every day of the year.

The essence of feasting in a truly French style is moderation. The French consume cream, white bread, chocolate and other foods that are considered unhealthy, and they drink wine on an almost daily basis; however, all of this in reasonable quantities. In France, food is taken seriously and considered an important aspect of life. An entire meal can pass with the conversation focused on the details of preparing a certain dish, and places where the best-quality ingredients can be purchased. The French don't eat just to fill up their stomachs; meals are carefully composed, prepared, matched with the right wine, served and enjoyed as an experience.

Typical French eateries range from star-rated Michelin restaurants to classic brasseries and bistros, offering standard menus of moderately priced cuisine. It's a good idea to ask around and select a venue popular among the locals; this usually results in a memorable culinary experience. Every region boasts its own specialised type of eatery, such as Lyon’s bouchons lyonnais and Brittany's crêperies. In order to gain a full cultural picture of an area, it's necessary to visit such an establishment for a real meal. Ethnic food is very popular all over the country, with Greek, Italian, French and Indian restaurants present in virtually every town.