Why the French Eat So Much Meat
French cuisine has a long history and its focus on meat dishes has evolved over time due to cultural, social, and economic factors. French meals have a reputation for containing meat often for several cultural reasons.
France has a rich agricultural tradition and its rural areas have been major producers of popular French meats like beef, pork, and poultry. This easy access to a variety of meats has naturally led to their widespread use in traditional French recipes and rustic dishes.
In the past, meat was a luxury food in France reserved for the wealthy upper classes, who could afford to have it served at their dinner tables. As production developed and distribution advanced, the ability of any social class to eat meat became a welcomed reality.
French cuisine is renowned for its elaborate cooking methods and the ingredient of meat provided a perfect canvas for showcasing these techniques. Slow-cooking, braising, roasting, and grilling are just a few of the French cooking methods that are used to bring out the best flavors in meat dishes.
Different regions of France have their own culinary traditions, many of which include unique meat dishes that are specific to the area. For example, cassoulet, a hearty stew made with various types of meat, is a classic dish from the southwest of France.
There’s no denying that French cuisine is known for its meat dishes, and the use of meat is just one aspect of the rich and diverse French culinary tradition.
Popular French Meat Dishes
There’s no doubt that many popular French dishes contain meat as the main portion. Here are some of France’s flavorful and hearty meat dishes.
One classic French meat dish is boeuf bourguignon, a stew made with beef braised in red wine, onions, mushrooms, and bacon.
Coq au vin is another typical dish, consisting of chicken braised in red wine along with mushrooms, onions, garlic, and bacon.
Steak Frites, a simple preparation of steak served with a side of french fries, is popular bistro fare.
Other iconic meat dishes include confit de canard, duck leg cooked and preserved in its own fat; cassoulet, a casserole with beans, pork, sausage, and duck or goose; and pot-au-feu, a beef broth-based stew loaded with vegetables and multiple cuts of beef.
Charcuterie items like pâtés, rillettes, and sausages often accompany French meals as appetizers or snacks. There are hundreds of popular French prepared meat products to choose from.
France’s rich culinary landscape clearly showcases meat in myriad mouthwatering ways!
