When I was in France, 1969, I found the food to be rather repulsive. The long loaf French bread however was wonderful (1 French Frank per loaf). The vine very affordable. At the Univ. At Univ. Of Grenoble cafeteria, several times per month the main entre would be beef tongue. Just an 8 inch long cow’s tongue. Bread and vine great. Food horrible.
Tongue was a common food in US up to the 60s. We had it occasionally. Could be tough.
From someone who has been there:
“A typical meal in France would be frogs’ legs or snails for starter. The main course is usually meat or fish and green vegetables with a small portion of carbohydrate e.g., gratin dauphinoise (potatoes with melted cheese). The French rarely consume pasta or rice. There are no wholegrains in French meals. Cheese follows the main course. Plenty of dairy and saturated fat there. Dessert (if partaken) tends to be less sweet than American/British options. Many French desserts are fat/cream, rather than sugar, based e.g., chocolate pots, Crème Brulée, Crème caramel etc. Even French apple tart is little more than apples and pastry – it’s not sweet.”
When the French go high-carb, they will start looking like Americans.
On my several visits to France, all less than two weeks, I found the food routinely fantastic.