FINLAND

CAPITAL: Helsinki

ETHNIC INFLUENCES: Karelians from between eastern Finland and Russia have added a little Russian flavour to the cuisine which is influenced strongly by the local seafood, vegetables and berries.

POPULAR RESTAURANTS: Kotipizza, the largest pizza restaurant chain in Finland won the America's Plate International pizza contest in New York in 2008 beating Italy into second place.

BREAKFAST: Open sandwiches, cheese, yoghurt, oatmeal or cereal.

SNACKS: Pastries, fresh strawberries.

BREAD: Dark rye bread is a staple, although oats, barley and wheat are used. Flat breads called rieska are popular. Pulla is a sweet enriched bread.

CHEESE: Leip�juusto

POPULAR DISHES: Kalakukko fish baked in bread from Savonlinna, cabbage rolls, Hernekeitto pea soup, usually served on Thursdays, Karelian pasties

OTHER DISHES: Lihapullat, Finnish meatballs in gravy.

LOCAL DRINKS: Sima (mead), sahti (traditional beer), pontikka (Finnish moonshine), and kilju (sugar wine) and berry liqueurs. Mulled wine called gl�gi is served at Christmas. Coffee is popular. 

PRODUCE: Fish, seafood and lake fish, reindeer meat, game, vegetables - especially root vegetables and potatoes, mushrooms, berries, rye, barley, oats, milk, buttermilk.

NEED TO KNOW: Reindeer is generally available in restaurants. 

UNUSUAL FOODS: Pizza Berlasconi - smoked reindeer pizza. Leip�juusto, cheese served in coffee.

HEALTHY EATING: Due to very strict food hygiene regulations, moose meat is mainly consumed in the homes of hunters, and rarely in restaurants.

FRANCE

CAPITAL: Paris

ETHNIC INFLUENCES: many distinct regional variations, with historical influences from Europe, North Africa and other former French colonies. 

POPULAR RESTAURANTS: Consult the Michelin Guide. Alain Ducasse has the most Michelin stars, currently 19.

BREAKFAST: (le petit d'jeuner ) croissants, baguettes, jams, cheese, coffee. 

SNACKS: sandwichs - baguettes filled with ham, cheese etc tartines (open sandwiches) 

BREAD: long breads (baguettes) and many shapes of bread including sourdough (pain au levain). Boulangeries (bakers) may bake several times daily.

CHEESE: hundreds of cheeses, many distinctly regional. In formal restaurants a cheese course may follow the main course, preceding dessert.

POPULAR DISHES: Beef bourguignon, bouillabaisse, andouillettes (offal sausages)

OTHER DISHES: Rillettes, terrines (preserved meat loaf), foie gras, fattened liver from ducks or geese. See more ..

LOCAL DRINKS: A wide range of wines, produced regionally, mineral waters, calvados, cognac, various liqueurs.

PRODUCE: A agricultural country, France can produce almost anything it needs. Seafood at the coast, game in the forest, truffles and more.

NEED TO KNOW: In regional areas, shops may close from noon to 2pm. Restaurants remain open and serve full meals.

FESTIVAL FOODS: Buche de Noel a log-shaped dessert.

UNUSUAL FOODS: Myocastor is water rat!

HEALTHY EATING: Foie gras is very high in fat (43 percent) as are many French cheeses and dishes. Foie gras is also controversial because of the way it is produced.

Want to add anything? What is YOUR favourite dish or place to eat in any of these countries?