Dali’s Surrealist cookbook, Published in 1971, reissued by Taschen in 2016

To taste the French gastronomy is to taste ‘l’art-de-vivre à la française’.  It involves finding local natural produce that represent the diversity of regions and terroir, creating recipes where the flavors of different ingredients harmonize well together, the pairing of food with wine, the aesthetic setting of the table. 


French persistence in healthy eating can be reflected in its strong desire of upholding different traditions and classifications in food and wine. A few symbolic examples illustrate well enough French culinary culture in daily life. 


Baguette Parisienne3_Bakehouse©StudioKW.


Baguette, by law, must be made from wheat flour, water, yeast and common salt without any additives. Baguette has been extensively regarded as The Bread of Equality since 1793, that both rich and poor would have access to enjoy. Statistically, French people eat about 30 million baguettes per day, about 300 per second. A quality baguette can be judged according to five distinct criteria: la cuisson (baking), le goût (taste), la mie (crumb), l’odeur (smell), and l’aspect (appearance).


Cheese is another staple of French cuisine. In 1962, French President Charles de Gaulle said, "How can you govern a country which has two hundred and forty-six varieties of cheese?" Now there are over 1200 varieties of cheese. In France, there are many ways to appreciate cheese, either on its own, sliced or spread onto a piece of baguette, or in some traditional French cheese-based recipes, e.g. la soupe à l’oignon (French onion soup), la tartiflette, la quiche, le croque monsieur/croque madame, l’aligot (mashed potato with cheese).



Wine is deeply embedded in French culture. With its winemaking history dating back to the Roman times, France is nowadays praised as the home of fine wine, making between 7-8 billion bottles of wine a year. France has dozens of native grape varieties that are well known in the world, such as Cabernet Sauvignon, Chardonnay, Pinot noir, Sauvignon blanc, Syrah.  Terroir, the concept coined by French reflects the authenticity of wine production in the country. 


The list goes on…

For an entire month in May 2021, you are invited to embark on the ultimate getaway to re(discover) French gastronomic heritage through our massive network of partners in Hong Kong and Macau. 


Chef from gastronomic, fine dining and casual dining restaurants will amaze you with classic French cuisine, sommeliers at the restaurants will guide you to select the best French wines to match the signature dishes of the Chef. Besides, special promotion on French food and wine in retailers are available on your doorstep or at your fingertips. You may also enrich your dining or tasting experience via the learning programs of our partners. 


Savour every bite, enjoy every sip, French GourMay wishes everyone: Bonne Santé! 


Brasserie on The Eighth