what knind of food are eaten in France?
103579
Cowardly Chicken\nRetreat Pot Pie\nYellow Jello \nSurrender Pork and Truffles\nAnd while they were in hiding one of them discovered Snails are mighty tasty..
308361
Celery.  Sounds strange, but true.
507102
Snails for food? snails are generally known to be so slow.\nIf french people like to eat snails as slow food,       maybe its because they don't like to eat FAST FOODS.\n\nWhatever....!
1029120
La France biensur..........;;
1159473
j'ai besoin de savoir, combien de fois il y a eu de rencontre entre la france et la brésil et leur score ?
305317
http://www.frenchculture.org/education/
910806
La gagner, c'est pas gagné ! \nMais avec un peu d'astuce, ils peuvent la chiper avant le match. Quelqu'un peut-il les tuyauter sur la combinaison du coffre ?
139248
Long to make it come real, use veggetables so many kinds of French food depends on the area you're considering
189290
the people in the dry north part of the country eat mostly millet, pounded to powder in a mortar, and cooked into a kind of stiff porridge called "boule" in French.  They eat it with mutton or beef, cooked with tomato and onion and lots of oil. \n\nIn the better-watered middle part of the country, people still eat boule, but also rice.  They add fish to their diet because the river Chari and Lake Chad are near.  They also eat ground nuts (peanuts) and vegetables.\n\nIn the south they add bananas, mangoes and manioc.
1037947
Pour les pizzas, incontestablement
983001
Nourriture de poulet, chutes et herbe.\n\nThere is a limit to the finest quality free-range chickens that can be produced in a year in France (500). This is to keep up the cost more than a matter of quality.\n\nI would differ with you in/re the quality of French foods. The reason they have developed so many sauces and exotic preparation methods over the years is because their meats nd produce tend to be less than the best.
514464
Celery is good healthy stuff. Good to eat raw and to cook with.
1174571
I DO agree. France's anything is the best.
188806
meats - beef, pork, lamb, liver, and other organ meats \npoultry - chicken, duck, turkey, liver (especially dark meat) \nfish - shellfish, including clams, mussels, and oysters, sardines, anchovies \nleafy greens of the cabbage family, such as broccoli, kale, turnip greens, and collards \nlegumes, such as lima beans and green peas; dry beans and peas, such as pinto beans, black-eyed peas, and canned baked beans \nyeast-leavened whole-wheat bread and rolls \niron-enriched white bread, pasta, rice, and cereals
908004
there are many countries in the world that eat .horse and donkey meat.in ww2 shortage of food showed that people ate these animals.china eats cats,dogs and snake.yuck.from mikhal in israel.
925975
Simple (and cheap) french food:  French Onion Soup with curtons and melted cheese.\n\nNot really a "french movie" but what about:Funny Face with Audrey Hepburn and Fred Astaire (it takes place in Paris) or Paris, Texas (not even the real Paris but it could make for a fun event - serve chili and BBQ as "parisan" food), or a mid-night showing of An American Werewolf in Paris (and serve mid-night movie staples - popcorn).
974699
All of the following:\n\nliver \nsweet potatos \ncarrots \nmangoes \nspinach \ncantaloupe \ndried apricots \nmilk \negg yolks \nmozzarella cheese \n\nHTH : )