Harper West
Breakfast in France is a quick meal, typically consisting of a hot drink such as coffee, tea, or hot chocolate, accompanied by bread or a pastry. The bread is often a baguette, sliced into tartines and topped with butter and jam, honey, or Nutella. Viennoiseries, such as croissants, pain au chocolat, and pain au raisin, are also popular, especially on weekends. While breakfast is not considered the most important meal of the day in France, lunch and dinner are more substantial, with the main meal typically being eaten at midday.
| Characteristics | Values |
|---|---|
| Time | Breakfast is taken rather fast. |
| Composition | Bread (baguette), butter, jam, honey, tea, seasonal fruit, Italian moka coffee with milk, orange juice, yogurt with nuts, croissants, boiled/fried/scrambled eggs, viennoiseries, brioche, pain au chocolat, pain au raisin, kouign-amann, chausson aux pommes, cereal, Canadian-style pancakes, gaufres (waffles), oatmeal, and juice. |
| Place | Breakfast is not usually had at cafes. |
| History | Breakfast in France began in the Renaissance with bread and butter soaked in milk. Coffee was imported from Turkey and conquered the court of Louis XVI. In the 19th century, the term "breakfast" came into use. |
| Variations | In the cities, people started the day with toast and coffee with milk or chocolate, while in the countryside, bread was accompanied by soup or wine. |
| Importance | Breakfast is not considered the most important meal of the day. Lunch at midday and dinner are more important. |
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What You'll Learn
Typical French breakfast foods
Breakfast in France is usually small, sweet, and quick. It is often accompanied by coffee, tea, or hot chocolate.
A typical French breakfast consists of pastries such as croissants, brioches, or buttered toast with jam. Fresh fruit, yoghurt, and cheese are also common, sometimes accompanied by cereal like muesli or granola.
For a more indulgent breakfast, the French enjoy French toast (pain perdu), which is thick slices of bread dipped in a mix of egg, milk, sugar, and vanilla extract, then lightly fried in butter. It is often served with toppings such as maple syrup or bacon. Crepes (both sweet and savoury) are another popular choice, though they are usually reserved for weekends or special occasions.
Regional specialties include the chocolatine, a rectangular croissant filled with chocolate, found in Occitanie, Bordeaux, and southwest France; and Kougelhopf, a round brioche decorated with almonds and rum-soaked sultanas, enjoyed in Alsace.
While eggs and bacon are more commonly associated with brunch or hotel breakfasts, they can also be found on some French breakfast tables, especially on weekends or when one has a heartier appetite.
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Breakfast drinks in France
Breakfast in France is not considered the most important meal of the day, and traditionally, it is a simple affair. However, there are still plenty of drink options to choose from to accompany the morning meal.
The traditional French breakfast drink is a hot beverage, such as coffee or tea. Coffee is a staple, and it is often served as café au lait, which is sometimes drunk from a bowl rather than a cup or mug. This is often accompanied by a slice of baguette, which can be dunked into the coffee. In recent times, cappuccinos and espressos have also become common at the French breakfast table.
Tea is also a popular choice, and it is often drunk with lemon or milk. Fruit teas, such as linden tea (tilleul) or verbena (verveine), are also available, as are herbal teas, or tisanes. For those who want to avoid caffeine, there is hot chocolate, or chocolat chaud, which is also popular with children.
Fruit juice is another common breakfast drink in France, and it is easy to find in any supermarket. Freshly squeezed orange juice is sometimes served, and for those with a sweeter tooth, hot chocolate is an option, too.
For those who are health-conscious, a protein-heavy smoothie is a good option, and for those who enjoy a cigarette with their morning meal, a simple black espresso is often the drink of choice.
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Breakfast on weekends
The traditional French breakfast during the week may be simpler, but weekends are a time to indulge. The French breakfast spread may include baguettes, sliced into tartines and topped with confiture (jam), beurre (butter), and perhaps some honey or Nutella. Bread substitutes like brioche, pain grillé (toast), or biscotte (a rusk biscuit) may also make an appearance.
For those who prefer a heartier breakfast, Canadian-style pancakes, gaufres (waffles), oatmeal, fruit, and yogurt are becoming increasingly popular. Some may opt for a boiled, fried, or scrambled egg, though omelets and other egg dishes are typically reserved for lunch.
The French typically accompany their breakfast with a hot drink, such as coffee, tea, or chocolat chaud (hot chocolate), which is perfect for dipping brioche or bread into. For those with a sweeter tooth, a homemade cappuccino and freshly squeezed orange juice can be a delightful weekend treat.
While breakfast in France is not a lengthy affair, it is a time to savor the simple pleasures of good bread, butter, and coffee, and on weekends, it is a chance to indulge in the delicious offerings of the boulangerie.
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Breakfast in rural France
A typical breakfast in rural France might include a hot drink, such as Italian moka coffee with milk or breakfast tea, and seasonal fruit. Some people might also enjoy freshly squeezed orange juice or yogurt with nuts and honey. The traditional breakfast staple is a slice of baguette with butter and jam, and possibly a pastry, such as a croissant or a brioche. In rural areas, especially where there are local specialties, breakfast might also include salami or cheese.
Cereals are becoming more common in rural France, especially among children and the younger generation, influenced by television advertisements. However, some rural residents still prefer traditional options like tartines, which are slices of bread topped with butter, jam, or honey.
In rural France, breakfast may be served at guest houses and bed-and-breakfast accommodations. These charming establishments, often located in peaceful villages or surrounded by nature, offer a relaxing start to the day with a simple yet delicious breakfast on a terrace or in a cozy dining room.
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Breakfast in Paris
On weekends, Parisians might indulge in croissants, pain au chocolat, or other pastries from the boulangerie, but these are not everyday fare. Instead, they are enjoyed as a convenient breakfast on the go or as a weekend treat. Cereal is also becoming more popular, with over half of France starting their day with a bowl of cereal.
For those with a heartier appetite, a boiled, fried, or scrambled egg may be added to the traditional breakfast, or perhaps some yogurt with nuts and honey, fruit, or juice. Regional specialties like kouign-amann (a buttery, flaky pastry) or chausson aux pommes (a French-style apple pie) are other indulgent options.
When it comes to coffee, Italian moka coffee is a favorite, and it is often enjoyed with milk. However, some Parisians opt for a simple black expresso, sometimes accompanied by a cigarette or two.
While breakfast in Paris may not be as lavish as one might expect, it is built around high-quality, fresh ingredients, from the perfectly baked baguette to the rich butter and barely sweetened jam. It is a simple yet satisfying way to start the day in the City of Lights.
For those seeking a more luxurious breakfast experience, there are iconic cafes such as Café Lapérouse, Café de Flore, and Les Deux Magots, offering elegant surroundings and, perhaps, a boiled, fried, or scrambled egg to accompany the traditional fare.
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Frequently asked questions
Breakfast in France is usually a quick meal. It is often just a hot drink and a piece of bread or pastry.
Breakfast in France typically consists of a hot drink (coffee, tea, or hot chocolate) and bread (often a baguette or tartine) with butter and jam. On weekends, the French may eat croissants, pain au chocolat, or other pastries.
Most people in France do not eat breakfast at cafes. They may, however, have a coffee on their way to work.
