French Cuisine and Food Culture

What do you picture when you think of French cuisine? Croissants, crêpes, wine, and maybe escargot? During my stay in Rennes, I’ve gotten the chance to experience French cuisine and the traditions surrounding it.

I’ve found that many of the stereotypes surrounding French food are true. Many French people eat pastries for breakfast each day, or perhaps just an espresso and a cigarette. Once, as I was waiting at my bus stop, I saw a man riding his bike to work with one hand on the handlebar and a pain au chocolat in the other. 

At the same time, however, much of French food culture has been completely different from what I expected. Something I have learned is that “French culture” is not the same in each region of France. France is only the size of the state of Texas, yet it is filled with rich cultural history which varies by region. The region of Brittany (Bretagne in French) has a unique Celtic history apart from its French culture, because it was not integrated into the Kingdom of France until around the 15th Century. The Bretons are very proud of their heritage, and see themselves as Breton first, and French second. At almost every large event, such as a concert, you’ll find someone proudly waving the white and black flag of Bretagne above the crowd.

Breton culture is closely tied to its food. One of my favorite Breton specialties is by far the galette. These savory crêpes are a main course item made with buckwheat flour (sarassin) and usually filled with some sort of meat and cheese. The most common version is a galette complète, with egg, ham, and Emmental cheese. A Rennes specialty is the galette saucisse, which is a sausage similar to a bratwurst wrapped in a galette and eaten like a hot dog, with ketchup or spicy mustard. One of the best things about galettes is that you can order them classic and simple with a complète or saucisse, or you can get fancy with goat cheese and pesto (my personal favorite), or even with seafood if that’s your thing.

Another Breton specialty that I’ve enjoyed is cider, or cidre in French. This alcoholic beverage is made from fermented apples, and is often consumed at meals. Cidre doux, or sweet cider, has a very fruity flavor and is often drunk with dessert crêpes, while cidre brut (dry cider) tends to be more bitter and is served with galettes. Both varieties are refreshing, and serve as symbols of Breton culture.

One of my favorite memories from my time in Rennes is attending La Fête des Voisins (neighbor party) with my host family. This is a tradition held by many French neighborhoods, where they have dinner together once a year, potluck style. Around 7 pm, neighbors started showing up with quiches, finger-food, and, of course, bottles of alcohol. Everyone mingled and chatted as they sampled the food and drink. Around sunset (which doesn’t happen until 10 pm), they brought out the desserts. By the time it was fully dark around 11 pm, they began serving the coffee. When I left to go to bed around 11:30, many of the adults were still chatting, sipping on cups of espresso.

During my time in France, I have gotten to experience the French attitude toward food and mealtimes. In America, mealtimes are often rushed, with families eating around 5 pm and hurrying out the door to evening activities. In France, I have found that days are structured around meals, not work. Lunch is the most substantial meal of the day, and everyone takes a one- or two-hour break from work or school to enjoy their food. Meal times are for conversation and good food, not just fueling your body to make it through the rest of the workday. Everyone looks forward to mealtimes as a chance to connect with other people and share some good food, without looking at a clock.

And of course I look forward to my favorite question after every meal, 

« Tu veux un dessert? »

Caris Donley

Wheaton College

CIEE-Rennes Summer Intensive French Language 2025