Lunchtime meals vary by region. But one thing that typifies the French lunch is its length. A few decades ago, lunches were akin to mini-dinners, lasting for hours and served with wine. These days, French lunches are shorter, but are still leisurely sit-down affairs that last about an hour. True, in some big cities like Paris, a few people may commit the sacrilege of hastily eating a sandwich. But for the majority of French people, lunch is a highly valued moment to take a break from work and socialise with peers and friends over good food. Once again, a typical French dinner depends on the region. However, the structure of a basic French dinner tends to be unvarying. A four-course meal is served as follows: entrée (the appetizer), plat (main course), fromage (cheese) and dessert. Sometimes there is also a salad course, which would follow the main course. If both fish and a meat course are being served, the fish would come before the meat.
In French cuisine, the world’s three major foods, is the French fried foie gras. Goose liver contains 40-60% fat, including 65-68% of unsaturated fatty acids. The liver of other animals may have high cholesterol risk, but it can lower the blood cholesterol level and inhibit the absorption of other fats. The human body is extremely beneficial, including lecithin with a content of up to 4.5-7 grams, which can lower blood lipids and soften vascular diseases; linoleic acid is essential for the human body and cannot be synthesized in the human body and must be ingested by food.