Tourists Love This Popular Dish In France — Rick Steves Says Think Twice

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A major part of traveling abroad involves dining on classically prepared cuisine. It probably comes as no surprise, then, that ordering French onion soup (or soupe à l'oignon) is often seen as a rite of passage for people visiting Paris. The dish was partly popularized by Julia Child in the U.S. with the release of her cookbook, "Mastering The Art of French Cooking," in 1961. Typically made with deeply caramelized onions simmered in rich beef broth and sherry or port wine, it is finished with toasted bread and melted Gruyère cheese. The soup is frequently requested by tourists, but travel expert Rick Steves says visitors may want to think twice before ordering a bowl.

In an interview with "Travel + Leisure," Steves explained that savvy diners should pay attention to seasonality when choosing where and what to eat. "A smart eater can go to a good restaurant, look at the menu, and know what month it is and where they are," he said. Pointing to French onion soup as an example, Steves noted that it's a dish traditionally associated with colder months so one shouldn't expect to find it on summer menus where locals dine. Many restaurants, however, will continue serving it all year because tourists look.

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If visiting France during warmer months, travelers should expect to encounter lighter dishes that highlight seasonal produce rather than heartier comfort foods. One classic example is soupe au pistou, a pesto-like Provençal soup that celebrates the flavors of summer using beans, potatoes, tomatoes, and pasta. It is finished with a savory Parmesan, basil, garlic, and olive oil. Moreover, it is traditionally ground together using a mortar and pestle (pistou).

Vegetable-forward entrées tied to the summer's produce bounty are also common in the warmer months. Ratatouille, the southern vegetable-stew, made with eggplant, zucchini, tomatoes, peppers, and herbs, is closely associated with the late summer harvest when those ingredients are at their best. Sometimes warm-weather menus will include a chilled option like vichyssoise, which is a creamy potato and leek soup.

For travelers hoping to experience French cuisine the way locals do, paying attention to these seasonal cues can reveal a lot about how a restaurant approaches its menu. As Steves put it, "We travel to celebrate a culture, to understand the people and the story of that nation."