Some Myths Dispelled About French Food

Most people who go on holiday to France come back a few pounds heavier. These travelers lose no time telling you of the rich, fattening and sumptuous meals they enjoyed while there. They may or may not mention the fact that there are very few overweight people in this lovely country. You may well wonder, how can this paradox exist? Rich, buttery sauces and wine with every meal are bound to pack on the pounds.

When these unctuous French sauces are served, they are not piled on the plate in quantities that drown the food beneath. The sauce is intended as an accent, to bring the flavors of the food to perfection.

Although some of the most famous French dishes do carry more than their fair share of calories, this is not daily fare in the French household. The French are masters of the sauce, but everyday French food is far  healthier than you may have thought.

French food relies on the freshest of ingredients and combinations of seasonings, refined through the centuries. French people generally shop daily for their food. The more particular French food shoppers wind their way through the marketplaces stocked with produce and meats obtained that morning from local farms. Then it's on to the cheese shop and of course, the boulongerie - the bakery.

French bakery goods are not made with bleached, highly refined flours and do not contain preservatives such as we are accustomed to finding at our grocery stores. Breads are usually baked twice daily, to be consumed that day. The French abhor waste. Any bread leftover is used for croutons, French toast - slightly different than the American version -or added to a French onion soup.

Dinner may consist of a stew, some crusty bread, with fruit and cheese for dessert. Vegetable soups and salads full of bright, fresh vegetables are other standard menu items in the everyday lineup. Food portions are not large and are eaten in courses, not served up on one plate at once. French food is enjoyed over a period of time we might consider ridiculously long - a weekend lunch can easily last two or three hours.

Conversation is an integral part of the thorough enjoyment of French food. The talk is as good as the food, with long intervals spent appreciating and digesting each dish. The custom of serving each course separately means your hot food doesn't get cold and the salad stays crisp.

Aside from those fabulous French creations with the mouthwatering rich sauces that accompany them, typical French food is characterized by a predominance of farm-fresh vegetables, fish, poultry and always, bread. So if you think of French food as a once-a-year indulgence, try some dishes of the real French cuisine.