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Plan language: EestiPrantsusmaal on kõige populaarsemad tegevused Eiffeli torni külastamine, mis pakub lummavaid vaateid oma 1083-jalalise kõrguse juurest Pariisis. Kunstisõbrad võivad uurida Louvre'i muuseumi, kus on üle 35 000 kunstiteose, sealhulgas Mona Lisa. Päevareisiks tõuseb hingematvalt mere kohal Normandias Mont Saint-Michel.


Moustiers-Sainte-Marie
Silmipimestavad kanjoni vaated ja sähvatuslik türkiissinine vesi. Sõudke, matkake või sõitke mööda jalamäge otse 700 meetri pikkuste kaljude alla, et teha vapustavaid fotosid.
Kiired faktid: Järsk lubjakivikaljud langevad kuni 700 meetrit, uuristades dramaatilist kanjonit, kus jõgi muudab oma värvi sügavast koobaltist erk-türkiisiks. Väljasõiduarmastajad tulevad siia kanuusõiduks, kaljuronimiseks ja paraplaaniga lendamiseks, samas kui kaljude ääres asuvad teed ja rajad pakuvad uimastavaid vaateid.
Esiletõstmised: Sentier Marteli matk rullib lahti kitsad kohad nagu Imbut ja umbes 15 kilomeetrit rada, mis lookleb kõrvuti kajavate seinte vahel. Varajane hommikune valgus katab lubjakivi soojade mee toonidega, samas kui all olev türkiissinine vesi võib särada nagu klaas, muutes kanjoni suur looduslik amfiteater.
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Crème brûlée is known for its perfectly brittle caramelized sugar top which diners traditionally crack with a spoon, and the dessert's silky custard was popularized in France though versions existed earlier across Europe.
The colorful French macaron as a sandwich cookie was popularized in Paris in the 20th century, and Ladurée helped make delicate almond meringue shells and ganache fillings an art form.
The tiny shell-shaped madeleine became a cultural symbol after Marcel Proust described how tasting one unlocked a flood of memories, and bakers still bake them in scalloped molds for that reason.
Coq au vin was born as a peasant recipe using an old rooster cooked slowly in wine to turn tough meat tender, and the long braise concentrates flavors into a deeply savory sauce.
Bouillabaisse began as a Marseille fisherman's stew, created from the bony fish too humble to sell, and its saffron flavored broth and rouille sauce made it a regional treasure.
Cassoulet is a slow-cooked bean casserole from southwest France, traditionally simmered for hours so the top forms a prized crust and the meats become meltingly tender.
French red wine helped shape the idea of terroir, the belief that soil and place leave a distinct fingerprint on flavor, and some French vineyards keep vines producing for over a century.
Only sparkling wine made in the Champagne region can legally be called Champagne, and its celebrated bubbles come from a second fermentation in the bottle that also helps concentrate aromas.
French cidre from Normandy and Brittany ranges from dry to sweet and was traditionally made by whole-apple pressing, pairing famously well with crepes and salty cheeses.
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