En France, le petit déjeuner features pastries like le croissant, la brioche, la crêpe and of course le pain au chocolat (without getting into the big debate over la chocolatine) and is usually accompanied by un café, but some people prefer du thé (tea), une infusion (herbal tea), or du jus (juice) instead.
Déjeuner, or lunch, is always taken between 12 and 2 p.m. and sometimes longer in the sunny south. It is very common for people to enjoy a table red (wine) during a workday lunch.
Casse-Croûte, or goûter, is especially popular with children and traditionally involves pain au chocolat, which dates back to when plain bread was stuffed with squares of chocolate to surprise children after school!
Souper, ou le dîner, is a light evening meal, often made of “potage”, a soup, or “gratin”, vegetables cooked with a crispy cheese topping.
Pardon our French, but these desserts are good AF.
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