As a culinary expert with a deep appreciation for international cuisine, I can tell you that dinner in France, or "Le Dîner," is a multi-course affair that is highly regarded for its balance of flavors and the quality of its ingredients. Here's a breakdown of a typical French dinner: 1. Hors d'oeuvres: This is the appetizer course, which can include a variety of items such as pâté, cheese, or a light salad. 2. Entrée: The main course, often featuring a meat or fish dish, is accompanied by a wine that complements the flavors of the entrée. The side dishes might include rice, salad, or pasta. 3. Fromage: Cheese is a significant part of the meal, with a cheese board showcasing an assortment of local cheeses, served with a baguette for added crunch and sometimes fruits and nuts for contrast. 4. Dessert: A light dessert concludes the meal, designed to be a pleasant and not overly heavy way to finish the dining experience. read more >>

This course consists of a meat or fish (and a wine to match), with rice, salad, or pasta on the side. Finally is cheese and dessert. A cheese board is prepared (local cheeses, of course) alongside baguette, fruits, and nuts. A light dessert follows the cheese, and is meant to complement the meal, not stuff the eater.read more >>