International Cuisine - Morning in France
Mia Hoffmann
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Diets Premium Expert • 21.03.2026
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This article has been peer-reviewed for adherence to IŻŻ, WHO, and PTGiP clinical nutritional standards.
| Diets Premium Expert Mia Hoffmann | min read 6 min | Scientifically reviewed by a clinical dietitian 21.03.2026 |
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Key Takeaways
The first meal of the day in France, referred to as petit déjeuner, literally means 'small lunch'. The French do not attach as much importance to breakfast as the majority of nations around the globe. In fact, they sometimes even skip this meal.
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Daily sequence of meals in France
The French divide their daily meals into three main ones: morning breakfast, midday lunch, and late dinner. The afternoon is usually a small snack. Breakfast in France, compared to other European countries, is not the most important meal of the day. It is rather a small and light snack, often served sweetly. Around noon, between 12:00 and 14:00, the midday meal is served. Surprisingly, in spite of the changes taking place around the world, these hours remain constant and up-to-date. Not infrequently, business and service establishments are closed at this time. The most important meal of the day is dinner, served after 20:00. It is the meal that is consumed in the company of family or friends. It is recommended that breakfast should provide about 20% of energy (assuming four meals are taken during the day).
What a typical French breakfast is like
In the morning in France, bakery products predominate, which are almost always served in a sweet form. In a traditional French breakfast, there is no place for meat, cheese, or eggs.
"La tartine" - French toast
This term is translated as "tost"; however, it is not a conventional square, delicate pastry. French la tartine is typically one quarter of a baguette cut along its length, resulting in rectangular slices. These are usually lubricated with butter and/or jam. Smaller slices are dipped in coffee. French people love jams, jams, and marmalades, often preparing them themselves. Sandwiches are sometimes topped with honey. Apart from the sweet version, the tartine with butter, radish, and salt is also popular. Baguettes are the most common choice on weekdays. People who do not have time to buy fresh bread in the morning refresh the bread from the previous day in the toaster or oven.
Sweet Pastry Items from Vienna
In a liberal translation, this means originating from the Austrian capital. These are all the fluffy, sweet confectionery items that are associated with French mornings. How did the sweet confectionery items from Vienna make it to Paris? Most likely due to the confectioner Auguste Zang. At the beginning of the 19th century, his confectionery was established in Paris. To produce the traditional yeast-based pastry from Vienna, the technique of laminating (combining layers) was applied, resulting in the characteristic structure of French pastries that continues to fascinate to this day.
The most popular variations of the crescent-shaped pastry
It has its origin in an Austrian yeast-based pastry called kipferl. In France, it is prepared from French cake, which imparts a unique, sought-after flavor to it. The three most commonly encountered versions are: regular croissants, those with butter, and those with almonds, filled with cream and dusted with almond flakes and powdered sugar. Many people also appreciate slicing open regular croissants and spreading them with butter and/or jam.
Bread with chocolate flavoring
Further bakery items based on French dough with the addition of chocolate filling. They are often referred to as simple chocolate croissants, however, the shape of the roach is not common here. This type of bread often takes the form of squares.
Raisin roll, resembling a snail
This option resembles the previously mentioned one, but is characterized by the presence of raisins in the middle. It often takes on the shape of a snail.
Apple Pastry made from French Dough
Bakery products made from French dough filled with apple compote.
A soft, delicate, and somewhat sweet yeast loaf
a widespread type of yeast bread distinguished by its thin, golden exterior. The interior is soft and delicate. Multiple small spheres are usually formed on a single form, which merge with each other as they rise, creating a unified shape. After rising and baking, individual sections can be easily separated.
Milk-infused bread
– a type of bread and buns with milk additives, known in Poland as butter-infused buns. Contrary to common belief, these products are not consumed daily, for the French, they are typical components of a weekend breakfast.
"Outdated bread pieces"
"Outdated bread pieces" are simply outdated bread pieces. They can be found in almost every home in France. Due to their long shelf life, they are an emergency option, for instance if no purchases have been made. They can be consumed in the same way as fresh baguettes – with butter and/or fruit spread.
A warmed beverage it is
Usually, coffee is consumed for breakfast, albeit in lesser quantities than later in the day. Coffee is served in basin-like vessels to facilitate the dipping of sweet pastries. Children and those who don't prefer coffee are sometimes offered hot chocolate, milk, or orange juice, and less commonly apple or pineapple juice.
What's the latest on French toast?
French toast, a slice of bread dipped in egg and then fried in fat, is a dish that is also enjoyed outside of France. However, in France, it is extremely rare to be served as a breakfast dish. It is much more common at lunchtime. French toasts are often prepared sweetly, for example with sugar and cinnamon, but there are also more refined versions, consisting of two toasts filled with ham, with fried cheese on top (Croque Monsieur) and additionally with a fried egg (Croque Madame).
Whether this tradition has remained unchanged and whether it is still adhered to
The French breakfast, as we know it today, gained popularity in the 19th century. However, the practice of dipping bread into something dates back to the 16th century, when instead of coffee (which was not yet known), bread was spread with butter and dipped in milk. Before the 19th century, breakfasts were usually more abundant, especially among physical workers and children. Breakfasts consisting of meat, cheese, and bread were also eaten. When coffee and cocoa became popular in higher circles, the 'cup breakfast' became popular – a small sweet snack that sweetened the morning. At that time, the time of breakfast shifted towards noon, and the small breakfast became lunch, and the small sweet snack became the current French breakfast. In the last two decades, under the influence of other cultures, breakfast cereals have become very popular. Children particularly like them. Adults more often choose oatmeal or muesli. Eggs are also eaten for breakfast, but they are not very popular.
Is a French-style breakfast capable of being healthy?
Traditional morning meals in France are exceedingly sweet and have a high carbohydrate content. Sweet baked goods not only contain a significant amount of fat, but are also often greased with butter. Such a diet provides a considerable amount of animal fat and simple carbohydrates, which is not suitable for everyone. People with heart disease and disorders of carbohydrate metabolism should avoid sweet baked goods for breakfast. Baked goods can also be a source of trans fats if they are made with inferior plant fats. Trans fats are harmful to health and can contribute to the development of diseases such as atherosclerosis, diabetes, obesity, heart disease, infertility, and breast and prostate cancer. It is therefore advisable to exercise moderation and not overindulge at breakfast.
Mia Hoffmann
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Diets Premium team expert. Specializes in nutrition plans, strength sports, and training plans.
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