Bonjour everyone, we know that breakfast is the most important meal of the day. But did you know that it’s also one of the best opportunities to taste local flavours? Whether you’ve been invited to a French family’s home for a weekend or you’re on a trip to the country, you’ll learn a lot more about the French culture. And, of course, there’s no better place to eat than in France, the gastronomy capital of the world!
In France, breakfast is an important meal that often consists of croissants, fruits, espresso, or other drinks. Unlike other countries such as the United States, where we typically eat a large breakfast.
Historically, breakfast in France used to be a sit-down affair with traditional breakfast items like crêpes, galettes, omelettes, and tartines. However, today, as the French are on the go, many choose to grab a pastry and coffee or a quick bite on the go. Start your day with one of these popular French breakfasts.
Croissant
Perhaps the most famous pastry in the world, the croissant is a buttery, flaky breakfast food with its origins in Austria. It is believed that the Austrian armies made these pastries for their troops during the Napoleonic wars, and the recipe was later perfected in France at the Vienna-born chef’s now-famous bakery. Croissants are made of a laminated dough (a type of layered pastry) of yeast-leavened dough, rolled, shaped into a crescent, and baked.
Pain Perdu (French Toast)
Pain perdu (French for “lost bread”) a traditional French bread originating in France’s Normandy region. The bread is soaked in a custard made from milk, eggs, vanilla, and sugar. The bread is then fried and served with fresh fruit. The french toast is also commonly known as poor knights.
Chouquette
Chouquettes, a traditional French pastry made from pâte à choux dough, similar to the dough used for profiteroles, coated in a caramelized sugar chopped nuts layer. The pastry’s name translates as “cabbage” in French, but it’s unknown exactly why the pastry got this name. Some believe the name refers to the pastry’s rough shape, which resembles a cabbage, while others claim it’s because the pastry is made with cabbage seeds, which is not the case.
Pain Aux Raisins
The Pain Aux Raisins, a French pastry made from raisins and dried fruits mixed with a batter, then baked. There are two methods of preparation: one includes adding a mixture of yeast, sugar, and water, and the other does not. The pastry can be eaten plain or with a spread of butter.
Oeufs Cocotte
Oeufs cocotte, or eggs in little cups, is a popular, classic French breakfast dish that’s also a popular hangover breakfast, especially in bars that serve alcohol. Usually made with a creamy, cheese-filled béchamel sauce or a creamy mushroom sauce, and the eggs are usually either fried or poached. The eggs are then put into the sauce and baked until the sauce is thickened. They are then garnished with parsley and served immediately. Oeufs cocotte literally means “coddled eggs,” and the name comes from how the eggs are cooked.
Canistrelli
The french pastry called canistrelli is a type of cookie or sweet cake that is a member of a tradition that started in France in the 18th century but is now popular worldwide. The word canistrelli or canestrelli comes from the Italian word for the crumb, “canneti.” The dough is made from flour, sugar, eggs, butter, and lemon zest. The dough is then cut into small cubes and baked until golden. Commonly enjoyed for breakfast and usually paired with hot coffee.
Pain Au Chocolat
A traditional French breakfast pastry seen in countless bakeries and cafes in Paris and elsewhere in France. It is essentially a croissant with a layer of chocolate inside of it. Some croissant purists may object to this, but the chocolate is what makes it so decadent and delicious.
Experiencing and trying local traditional food also provides cultural education.
Megastronomy
