Tips for Eating French Food

Updated:Aug 31,2016

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.
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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