Tips for Eating French Food

Updated:May 15,2014


French food used to mean high in fat, with butter as a staple ingredient. "Nouvelle cuisine" has introduced a new, lighter way of cooking with French flair.


  • Bypass the rich entrees, desserts and sauces.
  • Choose simple dishes with sauces on the side.
  • Ask that margarine instead of butter be used in cooking — or leave it out altogether.

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Appetizers with olives, capers or anchovies

Less salty appetizers, such as steamed mussels or salad


Steamed mussels

French onion soup

Mixed green salad with vinaigrette dressing


French bread

Rich, heavy entrees

Lighter nouvelle cuisine

Hollandaise, Mornay, Béchamel or Béarnaise sauce

Bordelaise or other wine-based sauce

Creamy "au gratin" potato dishes

Lightly sauteed, crisp vegetables

Chocolate mousse

Chocolate fat-tree pudding

Creme caramel

Peaches in wine

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