The importance of food in France

Ted. I started off writing some notes on the food of Normandy. Apple orchards and dairy farms are everywhere and one summarizes Norman cuisine using four “C’s”; cream, Camembert, cidre (hard apple cider) and Calvados (apple brandy). We also love the local oysters and fish. 

Food is really the glory of France and every part of the country is fiercely proud of their products and traditions. I would have to say that food may well be more important to people of France than about any country I’ve ever visited. Take a look at a chalkboard from a simple creperie in Rouen which lists where all of their ingredients come from; even the flour and eggs! 

Food and beverages are not just meant to satisfy one’s basic needs, they exemplify the culture of France and it’s various regions. Thus the French government has thousands of regulations regarding food. The most recognizable is the system called AOC (Appelation d’Origine Controlée). Translated as Controlled Designations of Origin, they regulate wines, spirits, cheeses and many other foods for which the location is key. Take Camembert, for instance. The AOC specifies exactly which villages can identify their cheese as AOC Camembert. The local “terroir” (soil, climate, etc) give them a distinctive flavor and the farmers want their brand to be protected. This also protects the folks in a supermarket who have an expectation about to what they are buying. Come to think of it, the state of Georgia does the same thing with their famous Vidalia onions.

Every Tuesday when we were in Paris, we volunteered at the American Cathedral where free lunches are distributed to 100 poor and homeless folks. Again, the food was important. Each bag lunch included a hot pasta dish or cold sandwich along with a number of other items like hard boiled egg, croissant, fruit and yogurt. I typically worked the drink table where we served water, tea and coffee. Our guests may have been down on their luck but were always very fussy about how much coffee, milk and sugar went into each cup. It had to be just right - because it was important.

Judy with Kim, the Cathedral Outreach chair 

French people, be they princes or paupers, linger over their food. Judy and I tend to eat more slowly when we are in France. By taking one's time, it is possible to enjoy one's food and drink using all five senses. 

So, after visiting France many times over the past  45 years, what’s my favorite French meal? I'll show you: