The excellence of French cuisine and restaurants has long represented a vital part of French national identity. The agriculturally fertile soil in France provides abundant fruits, vegetables, grains and meat throughout the year. However, since France is composed of different regions having their own culture, a unique national cuisine does not really exist, many of the recipes being proliferated in variations across the country.
The list of potential "National dishes" in France includes soupe à l'oignon, bouillabaisse, bœuf bourguignon, coq au vin, cassoulet, steak frites, jambon-beurre, quiche lorraine, salade Niçoise, ratatouille, tarte tatin, crépes, macarons, croissants, baguette, and many more. However, the most widely accepted common dish across the nation is the pot-au-feu.