The French don't believe in wasting anything, hence you will find meals out of animal parts we don't find appetizing in the U.S.: kidneys, brains, etc. It's referred to as "offal," which just makes me think of "awful."

Also, sauces are one of the things the French are known for. They are also pretty consistent about preparation; for example, a bearnaise sauce will be the same no matter where you go.Etiquette is the same as here: know your silverware, exhibit proper manners, and keep your voice down. (Americans can be pretty loud in pubic.)A fascinating memoir from a French chef is Jacques Pepin's "The Apprentice," who tells really great stories about learning how to cook in French restaurants and also about the foods the French love.