How the French Eat in 2025: A Realistic Look at Modern Habits

France’s reputation as the land of gourmet food, crusty baguettes, and leisurely bistro lunches still holds romantic appeal—but it no longer tells the full story. In 2025, French eating habits are shifting in surprising ways. From rising fast-food sales and frozen meal dependence to the growing dominance of global food giants, how the French actually eat today reflects a blend of tradition, economic constraint, and globalized convenience. This report dives into the real data and cultural shifts shaping the French diet in 2025—revealing what’s on the table behind the myth.

A Day in the Real French Diet, 2025

Forget the postcard version. Here’s what a surprisingly typical day of eating looks like for many people in France in 2025—semi-ironic, but built on real habits and hard data:

7:30 AM – Coffee First, Maybe a Puff on a Vape
Skip breakfast? Bien sûr. Many Parisians grab a quick espresso at the zinc bar—no croissant in sight. Or maybe it’s a slice of supermarket pain de mie at home with industrial jam before rushing to catch the Métro.

10:45 AM – Desk Snack: Haribo or Protein Bar
Mid-morning slump hits hard. Enter the packet of Haribo, chocolate bar, or high-protein snack from Monoprix. The cheese course has been replaced by glucose.

12:30 PM – Lunch: Poké Bowl or McDo
A €9.90 meal deal from McDonald’s shared with the kids after school pick-up or a cold lentil salad from Picard eaten al desko. Bonus points if there’s a can of Coke or bottle of flavored Volvic.

4:30 PM – Goûter is Sacred
A madeleine, a Nutella tartine, a packet of Belin crackers—or more often now, an ultra-processed treat from the goûter aisle: Pitch brioches with chocolate chips, BN biscuits, or individually wrapped chocolate-filled crêpes from Carrefour. This is the one tradition that still survives intact, albeit now mass-produced, marketed to children, and often consumed in transit.

7:30 PM – Dinner: Frozen, Reheated, Rushed
Dinner might be a frozen Picard gratin dauphinois and I can’t believ it’s not meat paté or a pan-fried €1 burger from Auchan. A glass of Heineken or Coca Cola replaces wine. Maybe there’s a token side salad—but let’s not pretend it’s seasonal – straight from the packet. It’s eaten on the couch, in front of the telly, top chef’s playing as we have our plates balanced on the knees.

9:00 PM – Netflix and Sweet Tooth
A few spoonfuls of industrial mousse au chocolat or a Magnum ice cream from the freezer. And perhaps a cheeky kir royal in a can, or a desperadoes mohito to finish off the night if you’re feeling fancy.

The above may not be every French person, every day—but it’s a much closer approximation to reality than the tourist fantasy of rustic bread, market-fresh vegetables, and three-course family dinners. It’s time we start talking about it.

Where This All Started

This piece began as a joke.

I was planning a cheeky April Fools’ prank—an over-the-top exposé revealing that the French don’t actually spend their days sipping wine and nibbling raw-milk cheese, but rather eat fast food, microwave Picard meals, and Haribo at their desks. But the more I dug into the data, the more the joke started to feel… true. Uncomfortably true.

That feeling only deepened after reading a 2025 Ipsos study on French dining habits, data released in time with the new french michelin guide yesterday. While nearly 40% of French people still go out to eat at least a few times a month (excluding work lunches), more than half now dine at restaurants less than once a month—or even more rarely. And before making a reservation, 62% of diners turn to TripAdvisor or Google reviews to guide their choice, showing how algorithms and online opinions now heavily influence what was once a deeply personal, cultural ritual.

The same study revealed that 40% of French people have eaten at a Michelin-starred restaurant—an impressive number, but also a reminder that “high gastronomy” is not the norm. Celebrity chefs like Cyril Lignac and Philippe Etchebest top the list of familiar names, yet their fame doesn’t always translate to a resurgence of traditional food values in daily life.

So I scrapped the prank and wrote this instead. Because what started as satire turned out to be the foundation for something far more serious: a story about how modern life—algorithms, inflation, global supply chains—is quietly reshaping one of the world’s most iconic food cultures. (source)

Decline of Traditional Dietary Practices

Traditional French eating habits are undergoing a quiet revolution. The classic structure of a meal—entrée, plat, fromage, dessert—is no longer a given. The cheese course, once a proud fixture of French dining, is now enjoyed regularly by only 35% of the population. Sales of artisanal cheeses with protected designation of origin (PDO) have declined by 8.5% since 2021. (Le Monde, The Times)

Alongside this shift is a noticeable move toward plant-forward diets. A 2024 Statista survey found that 12% of French respondents now identify as flexitarian—eating mostly plant-based meals with occasional animal products. This change is mirrored in consumer spending: between 2021 and 2023, the sales value of plant-based meat in France rose by 32%, reaching €221 million, with early 2024 data indicating continued growth. (GFI Europe)

Consumption patterns overall are fluctuating, too. INSEE reported a 2.4% rebound in household food consumption in May 2024, driven by increased purchases of canned fish, meat, fruits, vegetables, pasta, and bakery products. Yet just months later, in December 2024, consumption dipped by 1.5%, particularly in agri-food goods, reflecting the uncertain economic climate and shifting consumer behavior. (INSEE, INSEE)

Taken together, these trends paint a picture of a nation in flux—torn between nostalgia for its culinary traditions and the modern pressures of convenience, cost, and changing values.

The Fast-Food Phenomenon

Fast food has firmly established itself within French society. In 2021, the fast-food market in France generated approximately $32.7 billionin revenue and is projected to reach $45.1 billion by 2028, growing at a compound annual growth rate (CAGR) of 4.7%. (source)

McDonald’s, affectionately known as “McDo” in France, leads the pack with 1,560 outlets nationwide. In 2025, the company plans to open 50 new restaurants, primarily targeting rural areas, with the ambitious goal of ensuring that every French resident has a McDonald’s within a 20-minute drive. (source)

This expansion reflects a broader trend: France ranks third globally in fast-food consumption, trailing only the United States and the United Kingdom. More than half of French households regularly indulge in fast food, debunking the stereotype of the French as solely devoted to haute cuisine. (source)

The Rise of Frozen Fare

Parallel to the fast-food boom is the increasing reliance on frozen foods. Picard Surgelés, a leading French frozen food retailer, has experienced steady growth. In the quarter ending September 30, 2024, Picard reported sales of €374.6 million, a 3.1% increase compared to the same period the previous year. Notably, like-for-like sales in France grew by 0.8%, with a 3.5% rise in transaction numbers, indicating a growing consumer preference for frozen products. (source)

Frozen French fries have become particularly popular, especially among younger generations. Sales of frozen fries have surged by 25% recently, prompting farmers to adjust their crops to meet demand. Projections suggest that the global frozen potato market will reach $89.51 billion by 2029. (source)

Beverage Preferences: Beyond Wine

While wine remains a staple of French culture, other beverages have carved out significant market shares. Coca-Cola, for instance, continues to enjoy robust sales in France, though specific revenue figures for 2025 are not readily available. The French beverage market is diverse, with consumers embracing a variety of options alongside traditional choices.

Mass-Produced Beer is at Home in France

Despite the craft beer movement gaining ground in urban areas, the French beer market is still overwhelmingly dominated by mass-produced brands. As of 2024, the most consumed beer in France remains Heineken, followed closely by Kronenbourg 1664, which is brewed domestically but owned by the global Carlsberg Group. Together, these brands account for a significant share of the market.

Heineken France, which owns several breweries including the iconic Alsace-based Brasserie de l’Espérance, reported revenues of over €1.1 billion in 2023. Meanwhile, Kronenbourg’s parent company Carlsberg continues to invest heavily in French marketing and distribution, solidifying its place in French supermarkets, bars, and cafés.

Mass-market lager remains the preferred style among French consumers, with over 70% of beer sales attributed to pale lagers. This trend highlights how global corporate influence continues to shape even the most seemingly local of drinking habits.

Check out our survival guide for beer geeks in France

The Influence of Global Food Giants

Multinational corporations like Unilever have a substantial presence in the French food market. Unilever’s diverse portfolio, encompassing brands such as Knorr, Magnum, and Lipton, caters to the French appetite for both convenience and quality. In 2024, Unilever France generated an estimated €1.2 billion in revenue, primarily driven by strong sales in its food and personal care segments, the company’s global reach and product diversity suggest a significant impact on French consumption patterns.

The Rising Cost of Living = French Food is Suffering

As inflation continues to pinch household budgets across France, even the nation’s sacred food culture isn’t immune. From local markets to mid-range bistros, rising costs are reshaping how the French shop, cook, and eat. The price of everyday staples—like butter, eggs, and cheese—has climbed significantly since 2022, forcing many families to rethink their food choices. For the first time in decades, convenience is outweighing tradition, with more consumers turning to discounted ready-meals, private-label brands, and bulk frozen goods.

Independent artisans and producers are also feeling the squeeze. With operational costs rising and consumer demand shifting, many are struggling to compete with the prices offered by supermarkets and global food giants. A 2024 consumer trends report revealed that 70% of French shoppers planned to reduce spending, prioritizing essential, low-cost food items over traditional or artisanal fare. This economic mindset is reshaping grocery baskets nationwide, reinforcing a turn toward convenience and affordability over culinary heritage. (source)

For chefs and food lovers alike, this economic pressure raises urgent questions about sustainability, quality, and the future of true French cuisine.

Poverty in restaurants in France is getting worse, please tip when you can in Paris.

The Weight of a Changing Diet

The stereotype of the effortlessly slim French is quickly becoming outdated. Obesity rates in France have been steadily rising, particularly among younger generations and low-income households. According to recent health data, over 17% of French adults are now classified as obese, with even higher rates of overweight individuals. This shift can be linked to the increasing prevalence of fast food, processed meals, and sugary beverages, all of which have become more accessible and normalized in daily life. For a country once synonymous with portion control and mindful eating, the change is as cultural as it is dietary.

Conclusion

The French culinary landscape in 2025 is a contradictory one—equal parts reverence for tradition and surrender to modern industrial convenience. Yes, bistros still serve seasonal specials and markets still bustle, but the reality for most French households is shaped by rising food prices, supermarket promotions, and quick-fix meals from global brands. From soaring fast-food sales to the quiet disappearance of cheese courses, this shift isn’t just about changing tastes—it’s about economics, time, and the increasingly blurred line between cultural identity and consumption.

Food, at its heart, is not just about taste or tradition—it’s a mirror of class. What we eat reflects our access, our priorities, and our power. In 1901, B. Seebohm Rowntree’s landmark study on poverty revealed how nutrition laid bare the divisions between rich and poor. That same truth echoes today. When convenience food becomes the norm and quality ingredients are priced out of reach, we’re not just seeing dietary changes—we’re seeing a nation getting poorer.

In 1914, upper-class British recruits were found to be six inches taller than their working-class counterparts. Why? Diet. Soldiers wrote home in awe at the abundance of food in the army. Fast forward to today, and once again, we’re seeing food quietly sketching the outlines of inequality—not just in height or health, but in dignity.

For chefs, food lovers, and anyone who still believes that culture is something you taste, this should ring alarm bells. We can’t let the French way of eating be reduced to profit margins and marketing playbooks. We owe it to ourselves—and our future tables—to protect the values that made it worth emulating in the first place.

At Eat Like The French, my mission is to spread the joy of real French food—not just the taste, but the philosophy: seasonal, social, sensual, and honest. If you’re someone who wants to help the world eat better, or simply want to educate yourself and experience the real food culture while you’re in Paris, drop me a note. Whether you’re a fellow chef, a curious traveller, or just hungry for something more meaningful—I’d love to hear from you.

Chef Tris

Food Tour Guide

From the bustling streets of Paris to the heat of a professional kitchen, my life has always revolved around food. A Brit who moved to France at 16, I trained as a chef in a Parisian palace kitchen at 18 and have spent decades cooking, eating, and living like the French.

By day, I run kitchens and events, but Eat Like The French is my side hustle—a way to share my passion for French food through writing and food tours. After a detour into tech recruitment, I returned to what I love most: cooking and storytelling—one dish, one tour, and one bite at a time.