It is so interesting to learn about the Gastronomic meal of the French.The beauty,sophistication,manners,enjoyment,dedication and it's very strong social presence compels me to learn more and get deep into it.I can not leave it where I ended yesterday.Needless to say some more days should be devoted in exploring this classic culture.

The decision by the U.N. Educational, Scientific and Cultural Organization (UNESCO) to include French food among new additions to came as no surprise in Paris. For centuries, people here have been convinced that nothing is so fine, so culturally satisfying, so spiritually uplifting as sitting down for a good French meal with friends and family. (Or maybe a lover, but that is another heritage.)

According to UNESCO Important elements include the  careful selection of dishes from a constantly growing repertoire of recipes; the purchase of good, preferably local products whose flavours go well together; the pairing of food with wine; the setting of a beautiful table; and specific actions during consumption, such as smelling and tasting items at the table. 

The gastronomic meal should respect a fixed structure, commencing with an apéritif (drinks before the meal) and ending with liqueurs, containing in between at least four successive courses, namely a starter, fish and/or meat with vegetables, cheese and dessert.

In traditional french food, french starters are commonplace and an obligatory part of dining.Some notable starters are :Anchoïade with Toasted Goats' Cheese Croutons,

Salade Nicoise,Rillettes de Tours,Folded Omelette (French style),Toasted Goats' Cheese with Blackened Sherry-vinegar Onions,Croque Monsieur,French Onion Soup,Potato cheese spring onion souffle,Pistachio Sables,Scallops in the shell are famous.

I would love to learn a starter.

 French toast crostini with honey creme fraiche

                                     Ingredients

                                                                                          For the French toast crostini:

• 1 French baguette, sliced 0.5cm thick on the bias,4 eggs,1 tsp ground cinnamon,60 to 75g butter,1 tsp salt, plus one pinch,2 tsp pure vanilla extract,100g toasted sliced almonds, garnish
• For the honey creme fraiche:
• 125ml lavender honey,125ml double cream or full fat milk,470ml creme fraiche
• Method
• How to make French toast crostini with honey creme fraiche
• 1) Prepare Honey creme fraiche by whisking ingredients in a bowl and set aside. 
• 2) In a medium bowl, whisk together the eggs, cream, vanilla, salt and cinnamon until well blended. 
• 3) In a large skillet, melt the butter over medium heat. Remember, butter burns very quickly. Dip each side of the bread in the egg mixture and gently shake off excess egg batter. Do not over soak the bread, or it will be soggy. When the butter begins to foam, add the egg-soaked bread to the pan. Cook over medium-high heat. Peek under the edges of the bread with a spatula and flip when the toast is golden brown. Repeat. Keep warm between 2 plates on the stove top or in a 63 to 93C oven. 
• 4) Garnish the top of each slice of French toast with 1 to 2 tablespoons of Honey creme fraiche, drizzle with lavender honey and sprinkle with 1/2 teaspoon of toasted almonds. Repeat the process with the remaining slices of bread.

Ref:

http://www.unesco.org/culture/ich/en/RL/00437

http://www.washingtonpost.com/world

http://www.foodnetwork.co.uk/