The three main meals are le petit déjeuner (break-fast), le déjeuner (lunch), and le dîner (dinner). Although the midday meal had great importance in an agricultural economy and is still the main meal in rural areas, there is a tendency for families to eat the largest meal in the evening. Breakfast is a light meal of bread, cereal, yogurt, and coffee or hot chocolate. Lunch and dinner generally involve several courses, at minimum a first course ( l'entree ) and a main dish ( le plat ), followed by cheese and/or dessert. In restaurants, it is common to have a price that includes all these courses, with a choice of dishes. Children eat a snack after school, le goûter or quatre-heures, which usually includes cookies, bread and jam or chocolate, and a drink.
Meals involve a succession of courses eaten one at a time. A typical family meal starts with a soup, followed by vegetables and a meat dish and then a salad, cheese, and dessert. Wine is commonly served at meals. Children begin to drink wine during family dinners in their early teens, often drinking wine diluted with water. Most daily food preparation is done by wives and mothers in family settings even if both spouses work full-time. The need to prepare wholesome meals that reflect traditional values is an increasing source of stress for working women who feel pressed for time. Convenience foods are becoming more prevalent, and fast food is a growing trend