No abstract

Over time, meat has acquired a central place in French gastronomy. The role played by plant-based proteins, such as pulses, is less clear. In order to better understand it, this study seeks to identify how French non-vegetarian consumers structure their main dish, using an indirect approach. A total of 120 participants had to compose dishes, following six different scenarios, by selecting three images of food items out of the twenty proposed. Results provided information about: (1) the first food product chosen, and (2) how foods from different food-groups were associated. Our results indicated that (1) French non-vegetarian consumers generally constructed their main dishes using animalbased food products first. Some differences were nevertheless identified, in relation to the scenario presented, and the profile of the participants. Results also showed that (2) the food-groups most often associated within a dish were Meat, Starch, and Vegetable. The Pulse group, when used, was in general associated with the Meat and Vegetable foodgroups. These findings provide new evidence of the structure of the French main dish. They also highlight possible levers that could be used to promote pulses to French consumers.