There are many fabulous regional cuisines.

My favorites:
Fondu – chunks of bread dipped in melted cheese (regional speciality of Haute Savoir, the area just south of Geneva, Switzerland)
Choucroute – saurkraut with sausages and ham (regional specialty of Alace, nearer Germany)
Steak au poivre – steak cooked with mustard and crushed peppercorns
Croque Monsieur – grilled ham and gruyere sandwich
Coquells St. Jaques – scallops in cream sauce
Fruit de Mer – seafood platter or pasta with assorted seafood
Escargot – snails cooked in garlic butter
Canard Confit – duck cooked in vast amounts of fat
Candard a l’Orange – roast duck with orange sauce
Pate – duck or goose liver spread
Salade Nicoise – salad with green beans, white beans, tuna, tomato, and capers, on lettuce with a mustard vinegrette (specialty of Nice)
Creme brulee – custard with burnt sugar crust
Pain au chocolate – breakfast bread like a croissant with a stripe of chocolate in it

Other things I ate without knowing the exact titles, are roast lamb, salad with a mustard vinegrette, shrimp with mayonnaise, arugula salad (again with the mustard vinegrette), green salad with tomatoes topped with grilled goat cheese, and fruit tarts. Wine with everything. Assorted cheeses and breads. Steak is usually eaten rare. The closer you get to Italy on the Southeast region, the more Italian influences you find in the food.

Typical breakfast is often fresh pastry or baguette with coffee and juice, butter and jam; they’ll also eat eggs or cold cuts for breakfast if they have a long day ahead of them.

Lunch is often a sandwich and salad or soup, not that different from here, really.

Dinner is a lengthy and elaborate affair, to be slowly savored. Lots of wine. Salad comes at the end of the meal; cheese plates may be served instead of dessert. Coffee often follows. The most popular drink, usually had before dinner as an aperatif, is Kir, which is about 1 oz of Creme de Cassis in 4 oz of mild white wine – delicious!