Le Petit Déjeuner Complet

A typical French breakfast

Jul 14, 2025

Happy Bastille Day! In honor of France’s Independence Day, ie our “July 4th”, I thought it best to celebrate something typically French - le petit déjeuner complet.

This “complete” breakfast spread can be found at most bistros, hotels, and is even served at home. It is composed of certain staple ingredients, some of which are found in a French refrigerator and some of which are replenished daily with a morning trip to the bakery. The first step in any French’s person day is the trip to the bakery - it’s an essential step to our morning routine.

The Full Spread

Baguette Tradition

Cut lengthwise! And topped with your condiments of choice (featured below)
Feel free to dip your baguette + salted butter in coffee…

Condiments

Confitures: fraise ou abricot
- The most common jams served with this spread if you’re eating out are strawberry and apricot. My personal summer favorites are:
- The choices are endless but one flavor you’ll never find in a supermarket is grape! Grapes are reserved for WINE.
Beurre salé: salted butter
Miel: honey
- My favorite trio on a croissant is salted butter and honey, topped with more fleur de sel for a bit of salty crunch. I will also swap out honey for Elderflower Jelly or Dandelion Jelly since both are so versatile and light.

spoons are for jam, jelly and honey

knives are for salted butter

hands are to rip pastries

Viennoiseries

If you’re eating out, you’ll most likely get a basket of mini croissants, chocolate croissants, and pains au raisin. At home, everyone has their viennoiserie of choice so you just know which one is reserved for you and which one to reach for.
I personally love a croissant ripped in half, spread with salted butter with honey drizzled on top and extra fleur de sel to top it off!

Yaourt ou fromage frais

The French LOVE their dairy. Enter any grocery store and prepare to walk down an entire refrigerator aisle filled both sides with just yogurts, another one (or two) for cheese, and a separate section in the bag for long life milk.
Fromage frais is different from yogurt because it is pressed down and drained so it’s thicker. As an example, you need 1L of milk to make 1kg of yogurt but you need 2L of milk to make 1kg of fromage frais. I love topping mine with cassonade (turbinado sugar), chestnut spread or spiced plum jam (the autumn version, summer is above under confitures)

Compote de pomme, poire, banane ou fraise

Apple sauce - sometimes combined with pear, bananas, or strawberries
Whether you’re at a bistro having breakfast, sitting around the kitchen table, or on the go a really typical snack is a compote. Growing up, my mom used to always get me Pom’Potes which were soooo easy

Boisson chaude: hot drink

French coffee sucks, it’s acidic and frankly really difficult to finish. I opt for a noisette when eating out which is just an espresso with a splash of milk. Noisette means hazelnut in French so the name is an ode of the little white mark leftover from the splash!
- If I’m at home I’m having a matcha with my salty vanilla syrup ofc
- Dip your baguette + salted butter in the coffee

When I was younger I’d get a chocolat chaud, or hot chocolate, and honestly I should probably go back to that if I’m not at home because yikes I can still taste the coffee from 3 hours ago in my mouth while writing this.
If you’ve actually enjoyed coffee in France, you’ve just exposed the fact that you’ve stayed at a really nice and fancy hotel in Paris or the South of France :))))))
When eating breakfast at a French person’s home, expect to drink all tea, hot chocolate or coffee (if not espresso) in a bowl not a mug!