Characterized By:

Rich textures and flavors, especially in desserts and sauces. Dishes are often high in fat but usually served in smaller portions. Lighter “Nouvelle Cuisine” options are being offered more often.


Common Ingredients:

Lots of cheese and heavy cream sauces. Bread & cheese, cheese slices, melted cheese, au gratin -- cheese is everywhere. Salads are often plentiful on the French menu. Butter and cream are pretty common ingredients.


Hidden Dangers:

• Avoid creamy sauces like hollandaise, bernaise, béchamel, beurre blanc, veloutee and mornay, which are all very high in fat.
• French Onion Soup comes covered in bread and cheese and packs nearly 400 cals and 20g fat. It’s also very high in sodium.
• Escargot is usually smothered in a garlic butter sauce. Just 3oz carry 450 cals and 25g fat.
• Roasted Duck Breast. 1,500 cals, 25g fat
• Just 2oz of Goose or Duck Liver Pate has 260 cals and 20g fat
• Quiche Lorraine. 817 cals
• Cassoulet. 640 cals
• Steak Frites. 1,546 cals, 66g fat
• Brandade de Morue (salt cod and potato puree). 1,316 cals, 75g fat
• Steak Bernaise. 1,744 cals, 132g fat
  

Healthy Finds:

• Cuisine Minceur (cuisine of slimness) dishes are made simply with health and nutrition in mind.
• Pot-Au-Feu (stewed chicken)
• Coq-Au-Vin (chicken in wine)
• 1 cup of Bouillabaisse (fish soup) has just 150 cals and less than 10g fat.
• Coquilles St. Jacques. 264 cals, 12g fat
• Halibut Amandine. 383 cals
• Steamed Mussels
• Quenelles (steamed fish dumplings)
• Artichoke Vinaigrette. 230 cals, 18g fat