Lunch is as a rule served from noon to 1330, dinner usually from 2000-2130, but the larger the city, the later the dining hour. Lyon, the main city of the Rh ne Valley, is the heartland of French cuisine, though the food is often more rich than elaborate. Bordeaux rivals Lyon as gastronomic capital of France. Aquitaine cuisine is based on goosefat. A reference to 'Perigord' will indicate a dish containing truffles.
Basque chickens are specially reared.
In the Pyr n es, especially around Toulouse, visitors will find salmon and cassoulet , a hearty dish with beans and preserved meat. For more information on the specialities from the various regions of France, consult the regional sections. Countless books have been written on the subject of French wine, and lack of space here does not permit any major addition to the vast corpus of literature, which ranges from the scientific and learned to the emotional and anecdotal. Wine is by far the most popular alcoholic drink in France, and the choice will vary according to region. In elegant restaurants the wine list will be separate from the main menu, but in less opulent establishments will be printed on the back or along the side of the carte .