/ck/ - Food & Cooking

>>8569623
As of meats the most consumed are the usual pork, chicken and beef trinity but you'll have no problem finding duck, goose, mutton, lamb, veal, game (pheasant, boar, hare and so on).
>Various charcuterie (personally fond of andouillette and saucisson à l'ail), poule au pot, daube, duck magret, blanquette de veau...

Veggies-wise France is quite big on green salads and it's quite frequent to have some during meals, alone or as a side. Otherwise most consumed are green beans, carrots, endives, leeks, zucchini, onions. Tomatoes too if you take the broad sense of vegetable.
>Ratatouille, piperade, various gratins, carotte vichy, farci poitevin, tomates farcies...

Grain is mostly breads, potatoes and pasta. France does have its own pasta, mostly from the east and south-east with recipes such as the raviole du dauphiné, crozets and the crouzet.
Potatoes have countless recipes such as the aligot, truffade, hachis parmentier, gratin dauphinois, paté aux pommes de terre, tartiflette and all the pommes-something (anna, soufflées, dauphines, duchesse...).
It's kind of funny to see so many potatoes based recipes in France when you know how difficult it was for the French to start eating them.

Rice is mostly eaten as a side or used in stuffing. Some desserts recipes like the riz au lait (though every country had its own version of the rice pudding) and the teurgoule.

In the end, as for any country in the world, the specialties vary between the regions and what is common in one may be unknow in the others.