A colourful selection of raw vegetables, or crudités, is often served in France as a quick and easy accompaniment to drinks or as small starters before lunch, especially in warm weather.
The term crudités is used both for small pieces of vegetables served with a tasty dip and for a selection of vegetable salads presented in separate dishes. Country-style restaurants often feature a selection of crudités and sometimes a whole trolley of individual vegetables salads in small raviers, or shallow dishes, arrives. At a family lunch, at least two or three salads would be served. Their appeal lies in the use of fresh uncomplicated ingredients and a selection which offers visual and textural contrasts.