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Greek vs French food & cuisine

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Greece

VS

France

Greece

France

The average Greek daily plate size is

The average French daily plate size is

2503 g.
2387 g.
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Grains

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Fish and seafood

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Produce

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Eggs and dairy

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meats

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Sugar, fats and nuts

French cuisine has a reputation for being very complex, and this is partially true for professional haute cuisine, which demands technique and skills. Everyday French cooking is relatively simple, rooted in fresh ingredients; dishes are rustic one-pot meals with minimal processing, yet, even though simple, it is still a fare for eaters. Despite the simplicity, the cook must understand how flavors are built and combined.

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Grains 313 G

WHEAT

277 G

RICE

21 G

CORN

4 G

BARLEY

4 G

RYE

1 G

OATS

3 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

3 G

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Grains 365 G

WHEAT

296 G

RICE

27 G

CORN

33 G

BARLEY

2 G

RYE

1 G

OATS

3 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

3 G

France has a huge bread, pastry, and baking culture, with daily baguettes, croissants, and artisanal patisseries. French bakers and pâtissiers undergo severe training to perfect the precision required for creating delicate layers, textures, and flavors. The emphasis on top-tier butter, fine flour, and fresh cream ensures that the final products are both exquisite quality and refined.

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Produce 953 G

PULSES

9 G

VEGETABLES

423 G

STARCHY ROOTS

142 G

FRUITS

379 G

SEA PLANTS

0 G

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Produce 761 G

PULSES

4 G

VEGETABLES

297 G

STARCHY ROOTS

164 G

FRUITS

255 G

SEA PLANTS

0 G

VEGETABLES are rarely the main focus of a dish in classic cuisine, but they do play supporting roles in building flavors, creating sauces, and providing accompaniments (with some exceptions, of course, in the case of ratatouille, tian, or potage). France is known for its extensive use of leeks, thin green beans, endives, carrots, turnips, and potatoes. Veggies are never overcooked.

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Meats 219 G

POULTRY

71 G

PORK

73 G

BEEF

40 G

MUTTON AND GOAT

21 G

OTHER MEAT

5 G

OFFALS

9 G

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Meats 245 G

POULTRY

69 G

PORK

89 G

BEEF

62 G

MUTTON AND GOAT

7 G

OTHER MEAT

3 G

OFFALS

15 G

While meat is often the center of main dishes, portions are smaller than in many other Western countries. A typical French meat serving might be 130g (source), served with accompanying vegetables and sauces.

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Fish and seafood 60 G

FISH

43 G

SEAFOOD

17 G

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Fish and seafood 93 G

FISH

66 G

SEAFOOD

27 G

Classical French cuisine has developed specific techniques for fish preparation – they define cooking times, match specific sauces for different types of fish, and fillet fish in certain ways that have set international standards. We could exemplify this French approach by looking at sole meunière: a very fresh Dover sole is filleted, lightly dressed in flour, cooked shortly in butter till golden brown, and served with a simple sauce of browned butter, fresh lemon juice, fresh parsley, and capers.

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Eggs and dairy 648 G

EGGS

24 G

MILK AND DAIRY

614 G

ANIMAL FATS

10 G

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Eggs and dairy 744 G

EGGS

38 G

MILK AND DAIRY

658 G

ANIMAL FATS

48 G

The role of dairy and milk products is quite nuanced. Each region has its own climates and terroirs that affect dairy, and specific cattle breeds in regions produce unique milk, which results in a very varied assortment of milk products.

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SUGARS, FATS AND NUTS 310 G

NUTS

38 G

SWEETENERS

103 G

SUGAR CROPS

0 G

VEG OILS

77 G

OILCROPS

92 G

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SUGARS, FATS AND NUTS 179 G

NUTS

18 G

SWEETENERS

98 G

SUGAR CROPS

0 G

VEG OILS

42 G

OILCROPS

21 G

French desserts stand out from other cultures in several ways. French pastry making is extremely precise in techniques and measurements. It is treated almost like a science—exact temperatures, specific ratios, and timing are crucial.

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Herbs

BASIL

DILL

MINT

OREGANO

BAY LEAVES

PARSLEY

ROSEMARY

SAGE

THYME

CHERVIL

CHIVES

MARJORAM

SUMMER SAVORY

TARRAGON

Greece
Common
France

BASIL

DILL

MINT

OREGANO

BAY LEAVES

PARSLEY

ROSEMARY

SAGE

THYME

CHERVIL

CHIVES

MARJORAM

SUMMER SAVORY

TARRAGON

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Spices

CINNAMON

CUMIN

DRY CHILI

FENNEL SEED

BLACK PEPPER

CLOVES

JUNIPER BERRIES

NUTMEG

SAFFRON

VANILLA

WHITE PEPPER

Greece
Common
France

CINNAMON

CUMIN

DRY CHILI

FENNEL SEED

BLACK PEPPER

CLOVES

JUNIPER BERRIES

NUTMEG

SAFFRON

VANILLA

WHITE PEPPER

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Aromatics

TOMATO

CARROT

CELERY STALKS

FENNEL

GARLIC

LEMON

ONION

ORANGE

CELERY ROOT

LEEK

SHALLOT

TRUFFLES

Greece
Common
France

TOMATO

CARROT

CELERY STALKS

FENNEL

GARLIC

LEMON

ONION

ORANGE

CELERY ROOT

LEEK

SHALLOT

TRUFFLES

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Condiments

CAPERS

HONEY

OLIVES

TOMATO PASTE

YOGURT

OLIVE OIL

WINE

WINE VINEGAR

BRANDY

BUTTER

CREAM

CRÈME FRAÎCHE 

DUCK FAT

MAYONNAISE

MUSTARD

Greece
Common
France

CAPERS

HONEY

OLIVES

TOMATO PASTE

YOGURT

OLIVE OIL

WINE

WINE VINEGAR

BRANDY

BUTTER

CREAM

CRÈME FRAÎCHE 

DUCK FAT

MAYONNAISE

MUSTARD

Greece

SEASONINGS

For Greece, it’s quite tempting to list lemon, olive oil, garlic, and oregano and stop there – this fresh combination is so iconic and Greek. Herbs are the soul of Greek cooking, used generously to elevate the dishes. Greeks often use minimal seasoning even for grilled meats. Yet if we talk stews, soups and hearty dishes, then cinnamon, allspice, cloves, cumin, and nutmeg add warmth, depth, and sweetness but don’t overpower – the purity of ingredient remains.

It’s fascinating how Greek cuisine shows the meeting of Western and Eastern cultures through its two most important condiments – olive oil and yogurt. Olive oil comes from the Mediterranean tradition that Greece shares with Italy, Spain and southern France. Meanwhile, yogurt connects Greece to the east – to Turkey, the Levant, and other Middle Eastern food cultures. The same pattern appears in Greek architecture, music, and other cultural expressions as well.

Though not exclusive to Greek cuisine, mahlab, and mastic contribute to distinctive flavors: mahlab, a spice made from the ground seeds of the St. Lucie cherry or black cherry tree, has a unique and slightly sweet taste with hints of almond and cherry. It is used in desserts, such as tsoureki (a sweet bread), and in some savory dishes. Mastic, a resin obtained from the mastic tree, is used as a flavoring and thickening agent in desserts. Mastic has a piney, slightly resinous flavor and a unique chewy texture when ground into a powder.

SAUCES

TZADZIKI – a rich, creamy, bright, and fresh, indeed the most famous sauce, made from strained yogurt, cucumber, dill, mint, lemon, garlic, and olive oil, eaten with bread, grilled meats, as a part of a meze platter, as a salad dressing,

AVGOLEMONO is another Greek signature. It is used as both a sauce and a soup, made from egg yolks and lemon juice whisked together until they develop a thick consistency.

LADOLEMONO is a classic lemon and olive oil dressing whisked together to perfection, used as a marinade, or drizzled over grilled fish, seafood, and vegetables.

SKORDALIA – a pungent garlic sauce paired with fried cod (bakaliaros), boiled beets, or vegetables. Made of garlic, potatoes or bread, olive oil, lemon juice, vinegar, almonds/walnuts.

 

France

SEASONINGS

The French approach to seasoning is nuanced, but the main principle is restraint with purpose. Unlike cuisines that might layer multiple strong spices, French cooks take a more conservative way, focusing on timing. This doesn’t mean French food is bland – instead, it reflects a belief that proper seasoning should bring out the best in ingredients. Salt is crucial, but its application is methodical. French chefs typically season throughout the cooking process rather than just at the end, allowing flavors to develop and meld naturally.

One of the most distinctive aspects of French seasoning is its reliance on stocks and reductions—flavors are built through the careful reduction of liquids, creating natural flavorings derived from ingredients. Mirepoix (diced onions, carrots, and celery) forms the fundamental block for many dishes. The other aromatic bases are matignon (mirepoix with ham or bacon) and duxelles (minced mushrooms with onions and herbs).

French seasons with herbs extensively. Fresh herbs are almost always preferred over dried ones. Two combinations mark the base and the finish of dishes:

THE BOUQUET GARNI – an aromatic base of thyme, parsley, and bay leaf used in stocks, soups, and braises.

FINES HERBES – an aromatic finish of parsley, chives, tarragon, and chervil used in egg dishes, light sauces, and salads.

Compared to many other cuisines, a relatively conservative dried spice selection is used—mainly nutmeg, black and white pepper, cloves, cinnamon, saffron, and allspice.

Different regions of France have developed their own characteristic condiments and aromatic combinations: Provence favors garlic-based condiments and olive-based preparation, Burgundy is known for its wine-based condiments and marinades, Brittany features seaweed-based condiments, Alsace shows Germanic influences preferring mustards and pickles.

The French tradition doesn’t employ pre-mixed spice blends like some other cuisines do, but there are several important combinations:

QUATRE ÉPICES or FOUR SPICES – white pepper, nutmeg, cloves, ground ginger or cinnamon – used in charcuterie, pates, stews

HERBES DE PROVENCE – thyme, basil, rosemary, savory, oregano, marjoram, sometimes lavender – used for grilled meats and roasted vegetables.

PERSILLADE – a mixture of parsley and garlic used to finish dishes

SAUCES

French sauces are considered one of the highest expressions of culinary art. The five foundational hot sauces from which many others are derived from mother sauces:

BÉCHAMEL – milk-based white sauce thickened with roux.

VELOUTÉ – light stock-based sauce (chicken, veal, fish) thickened with roux.

ESPAGNOLE – brown stock-based sauce thickened with roux.

HOLLANDAISE – a warm emulsion of egg yolks and melted butter.

TOMATE – tomato-based sauce.

A roux is a classic thickening agent made by blending butter and flour and then cooking the mixture to remove the raw flour taste. Roux forms the base of many sauces, soups, and stews, its color and flavor vary depending on how long it’s cooked:
– briefly for a white roux used in white sauces like béchamel;
– longer for a golden roux, used for velouté sauces;
– darker brown shade and nutty flavor, used in darker sauces like espagnole.

Secondary sauces are derived from mother sauces by adding additional ingredients:

From béchamel come MORNAY with cheese and SOUBISE with onion purée.
From velouté derive ALLEMANDE with eggs and cream and SUPRÊME with cream.
From espagnole emerge DEMI-GLACE and BORDELAISE with red wine.
From hollandaise spring BÉARNAISE with tarragon and shallots and MOUSSELINE with whipped cream.

Some other cold emulsified sauces are:

MAYONNAISE – cold emulsion of egg yolks and oil.
VINAIGRETTE – emulsion of oil and vinegar.
RÉMOULADE – mayonnaise-based sauce with herbs and capers.
AIOLI – garlic mayonnaise popular in southern France.

At the core of every sauce specific methods, timing, and temperature control are required to achieve the desired result.

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