French cuisine consists of the cooking traditions and practices from France.A stew made of beef braised in red wine, beef broth and seasoned with garlic, onions, fresh herbs and mushrooms are the traditional French meal.
Spices are used extensively in Moroccan food. Although some spices have been imported to Morocco through the Arabs for thousands of years, many ingredients like saffron,mint,olives,oranges and lemons.
A typical lunch meal begins with a series of hot and cold salads, followed by a tagine or Dwaz. Bread is eaten with every meal. Often, for a formal meal, a lamb or chicken dish is next, or couscous topped with meat and vegetables on a Friday. A cup of sweet mint tea usually ends the meal. Moroccans either eat with fork, knife and spoon or with their hands using bread as a utensil depending on the dish served. The consumption of pork and alcohol is not common due to religious restrictions.
Usually, seasonal fruits rather than cooked desserts are served at the close of a meal. A common dessert is kaab el ghzal ("gazelle's horns"), a pastry stuffed with almond paste and topped with sugar.