Erik's Food Blog - France
Ah, French cuisine. It’s a difficult choice since there are so many different regional cuisines. There are tons of foods I like.
Oysters from the Bay of Biscay (especially from Arcachon)
Cuisses de Grenouille (the legendary frog legs) in garlic sauce
Saucisson Sec (pepper salami)
Steak Tartare with 2 quail eggs - if you ever want to dive deeply into this dish, read at your own peril (https://brasserieloustau.files.wordpress.com/2012/04/the-history-of-steak-tartare-a-knol-by-richard-wottrich.pdf)
Croque Madame (decadent with a runny egg on top)
Coq au vin (or ev en better lapin au vin)
Steak et Frites, Blue
Chevre or Mousse au chocolat for dessert
Most of all, cheap but great wine, sitting outside with friends and just eating, drinking, and discussing life, freedom, and happiness (yes, in France – as in the rest of Europe – it is okay, actually welcome, to talk politics).
While French food varies greatly by region, I have always enjoyed the food best when with friends in an informal setting. The magic of French food is that cooking without worrying about calories, use of flour, and BUTTER makes for great tasting and flavorful dishes (damn the torpedos, full speed ahead - who cares about heart attacks, the liver, and other inconsequential organs - flavor is what matters).
Maybe what is less known but noteworthy, in France, one can find amazing food from former French colonies or areas of strong French influence (French Indochine = Vietnam/Cambodia; French North Africa = Algeria, Morocco, Tunesia; French West Africa =Senegal, Ivory Coast, etc.; French East Africa = Madagascar, Seychelles, Mauritius, etc.; Lebanon; French Polynesia). One can spend weeks eating amazing French food all over France and then spend a week (or more) exploring non-French food in the various Arrondissements in Paris.