What do you think of when you think of French Food ? (white wine, ingredients)

[Mooseketeer]

Rainroosty made think in another thread about people's perception of French food in the US.

I was wondering what my C-D friends think of as specific French dishes , what they think of French food in general, what springs to mind when French food is mentioned ?

I am genuinely curious as I feel often French food is misunderstood and perceived as being "fancy" when it is mostly nothing of the sort.

Do you eat a lot of it, have you travelled through France and experienced it, what sort of food do local French restaurants in your neighbourhood offer etc...

As much as I love Fancy food, I think real French food ( ie regional, out of Paris ) is mostly comfort dishes, hearty pesant dishes, using simple and seasonal ingredients.

[JustJulia]

Coquilles St. Jacques. There was a restaurant called La Ferme in Mission Viejo where I ate a few times when I was growing up. It was expensive, so it was a special occasion place. My parents took me there for my high school graduation, that kind of thing. I'd always get the coquilles St. Jacques, which were so, so good. And their creme brulee, always the perfect texture with a crispy sugar top.

[Bunjee]

I immediately think of herbs. Specifically thyme, for some odd reason because it's not an herb specific to any national cuisine but the smell of it evokes French food for me.

[Mooseketeer]

Originally Posted by JustJulia

Coquilles St. Jacques. There was a restaurant called La Ferme in Mission Viejo where I ate a few times when I was growing up. It was expensive, so it was a special occasion place. My parents took me there for my high school graduation, that kind of thing. I'd always get the coquilles St. Jacques, which were so, so good. And their creme brulee, always the perfect texture with a crispy sugar top.

Two of my favourite dishes ! Good taste Missy ! I adore scallops !

[JustJulia]

I think of thyme too! And roast chicken.

The scallops they used, Mooseketeer .... so yummy. Great big fat tender scallops.

Now craving scallops big-time.

[rainroosty]

There ya are!
I'll take the double whopper with cheese and some fries and we'll all be happyhappy!

[Nomadicus]

No use at all for French pastry. American fries are better.

[HighlandsGal]

Mussels, steak frites, croissants

[CMichele]

Heavy sauces, escargot, mirepoix, and white wine.

[Debsi]

Cafe au lait & a baguette for breakfast. Add some brie and fruit and I could be pretty happy.

That and the pastries my waist line can't really afford, I love. Omelettes are great.

I don't much care for the fare I would expect at most French restaurants (in America) - some kind of meat in an overly heavy sauce.

As for Boeuf Bourginon, when Julie & Julia came out I realized I've been making a very similar recipe for years, but my mom calls it "hash" for some reason. It is divine and one of my very best recipes. I do it with regular onions though. I don't find pearl onions pleasing.