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Talking about meals in French
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“Le petit déjeuner”, breakfast, is usually much lighter than either English or American breakfasts, made of fresh bread, “croissant” or “brioche”.
“Le déjeuner”, 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.
“Le 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!
“Le dîner” is a light evening meal, often made of “potage”, a soup, or “gratin”, vegetables cooked with a crispy cheese topping.
“L’apéritif” is enjoyed by old and young alike, and consists of a cooked wine, and in some regions a “Muscat”, with savory appetizers intended to open the appetite, such as paté on thin toast.
More French vocabulary on food
Check out these other French food and drink related lessons!
À bientôt !
Marie-Claire Rivière and the Rocket French Team