When it comes to food, the French know best. Bouillabaisse, béchamel, the list goes on and on. But how do the French combine their decadent gourmandise with everyday nutrition? On a recent trip across the pond, registered dietitian (and my good friend) Jane Leverich set out to uncover just that.
5 French Nutrition Rules More Americans Should Adopt, According to a Dietitian
From the power of joie de vivre to the ritual of mealtime
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Published Dec 5, 2025
Xsandra/Alexander Spatari/Getty Images
Original photo by Jane Leverich
Meet the Expert
Jane Leverich MS, RDN, is a registered dietitian and culinary nutrition expert based in Denver, CO. In her private practice, she works one on one with clients, helping them make balanced, sustainable food choices throughout all stages of life. In her spare time, she’s also a Pilates instructor and food writer, contributing practical, evidence-based nutrition guidance to publications like Good Housekeeping, Parents and EatingWell.
“When I was in my early twenties, I visited France for the first time and even lived there for a few months,” she tells me over two dirty martinis and a shared plate of fries. “I knew the food culture felt different, I just couldn't articulate why. Fast-forward to returning as a dietitian and suddenly everything made sense. The ease, the balance, the unapologetic joy around meals—it all clicked.” What she once thought was simply French charm was actually “a way of eating that proves good nutrition and good food don’t have to live in separate universes.” Paris is where she first fell in love with that idea, and going back as a dietitian “felt less like a trip to Europe and more like revisiting the origin story of how I think about food.”
So, how does the French take on food and nutrition differ from that of American culture? Leverich says it all boils down to the simplicity of experience: “The French treat food like a daily pleasure, not a performance review. There's no moralizing a baguette or negotiating with a piece of cheese. Meals are slower, simpler and built around what's actually in season. In America, food often turns into a math problem—restricting, counting, measuring—until any trace of pleasure is politely escorted out of the room. [Americans also] love an extreme: Kale is saving your life on Monday and somehow ruining it by Friday. It's different in France. They trust good ingredients, eat them in sensible portions and move on with their day. Not perfect, but refreshingly sane.”
In honor of that simple candor, here are five French-inspired nutrition principles Leverich thinks more Americans should adopt, from the power of joie de vivre to the ritual of mealtime.
1. Plaisir: Pleasure Without Guilt
“In France, food isn't just fuel, it's a source of joy. When we give ourselves permission to enjoy food, we actually end up feeling more satisfied and less likely to overdo it later.”
2. Équilibre: Balance Over Restriction
“Not only is balance more chic than restriction, it's healthier too. Health isn't found in eliminating foods or chasing perfection, it's found in enjoying meals that nourish your body, satisfy your cravings and fit seamlessly into your life.”
3. Qualité: Choose Quality Over Quantity
“Choosing foods and experiences that are truly nourishing can go a long way. Fresh, seasonal, thoughtfully prepared ingredients, paired with intention and enjoyment, create a sustainable approach to nutrition.”
4. Rituel: Make Meals a Ritual
“Though we may believe otherwise in the US, meals don't have to be rushed or stressful.” (She’s talking to you, sad desk lunch.) “By slowing down, savoring each bite and creating small intentional habits around meals, you nourish both your body and your well-being.”
5. Joie de Vivre: Food as Part of a Joyful Life
“I call it joie de vivre: infusing your life with delight through food. Nourishment isn't just about health, it's about enjoyment, celebration and the small pleasures that make life feel full. [That can look like] sharing a favorite dish with friends, enjoying a perfectly brewed cup of coffee or simply taking the time to appreciate flavors. Life is richer when eating is joyful.”
