The current trend is for shorter stays (the average stay has decreased from 7.5 days in 1996 to 6.5 days in 2005). There were 116 million day trippers in 2006 against nearly 86 million in 1996, the year of the first count. The overall rise in international tourism revenues was estimated at 2.5% in 2006. The drop in the number of European tourists, which has been observed over the last few years, levelled out in 2006. France has been a preferred destination for Spanish and Portuguese tourists for many years now, with overnight stays up by 8% since 2005.
English tourists now outstrip the Germans in terms of arrivals. The number of tourists from Belgium and Luxembourg is down in terms of both overnight stays and arrivals, but up in terms of day-trippers. Dutch tourists, whose numbers had been falling over the last five years, are now favouring France once again.
Since 2004, there has been a boom in tourists from new EU entrants, non-EU European countries and Scandinavia. There has been a slight 3% rise in the number of American tourists making overnight stays, while Canadian tourists have been visiting France in ever greater numbers since the 2001 and 2003 international crises.
In contrast to 2005, which heralded the return of Japanese visitors and Asian customers in general, 2006 was not such a good year as it was marked by a net downturn in the numbers of Japanese tourists. Chinese tourism (first identified in 2006 in the Tourism management survey) accounts for some 600,000 arrivals. There has been a sharp drop in the numbers of customers from Africa and the Middle East .

France's leader status in the tourism sector is largely due to its outstanding situation which boasts an immense regional diversity, a cultural heritage of worldwide renown, an incomparable gastronomic heritage coupled with an exceptional catering offer, a French way of life that is envied and sought after the world over, outstanding environmental quality, a large and diversified range of accommodation solutions, and an efficient transport network, among much else. Despite its many advantages, France nevertheless ranks third behind the USA and Spain. Tourism represents a major, if not essential, share of regional GDP (36% for Corsica, 15% for Languedoc-Roussillon, 11.5% for the PACA [Provence-Alpes-Côtes d'Azur] region). Some 230,000 businesses work in the tourism sector, 85% of which are represented by cafés, hotels and restaurants. The tourism industry directly employs a million people and generates a "face-to-face" economy that drives other activity sectors such as trade, agri-foods, foods, etc. resulting in the creation of another million jobs. Gastronomy and catering are tourist focal points and one of the key assets of the French offer. Trade professionals need to tailor their gastronomic know-how to the specific expectations of our guests in order to satisfy as many people as possible. Food is at the heart of the tourist experience, as, in the words of Brillat-Savarin "to invite somebody is to take care of their happiness while in your home". Foreign tourists spend over 25% of their budget on eating out at hotels, restaurants and tables d'hôtes; so the boom in the tourist industry has a positive knock-on effect on the catering and restaurant sector.

The manner in which tourists are welcomed is pivotal to ensuring their loyalty and differs depending on which country they come from. This means it is essential to find out in advance about their respective tastes, food habits and expectations.
Germans generally look for copious menus, prepared by professional French chefs, regional products and cuisine, natural and organic produce, as well as having a particular liking for French bread and cheeses. Americans expect a customised welcome and high-quality service. Wines and cheeses are emblematic of French gastronomy. They look for a diverse range of products that reflects a genuine French gastronomy, in addition to the "expresso" coffee, one of the key symbols of French sophistication.
British tourists enjoy our regional wines, our diverse range of quality vegetables and our large cheese selection, plus fresh country-style bread and, surprisingly enough, our selection of teas, one of which is British in origin.
Used to eating and going out late, Spanish tourists have a particular liking for fish and seafood produce, in addition to French regional wines and cheeses. They also have great regard for the professional know-how in the restaurant sector. Italians prefer a lighter cuisine based on fish and seafood dishes, quality wines, a large selection of desserts and a real French breakfast.
The Japanese like copious western European style breakfasts and tend to eat early. They love fish and steamed dishes, and generally ask for smaller portions and menus. They tend to steer clear of strong cheeses and strong-tasting foods in general.
The Russians go for zakouski-style tasting menus, traditional French foods, brasseries, gastronomic restaurants, seafood, chateaux wines and strong spirits, midday soup (but not light broth), tonic breakfasts and large dinner parties.
The Chinese, on the other hand, are new to tourism and are not very adventurous when it comes to trying out foreign cuisine. There are nevertheless some dishes that seem to please them such as onion soup, bouillabaisse, fois gras, snails, pot-au-feu, choucroute, and tarte "tatin", among others. Wine remains a curiosity that they only drink rarely.
The impact of tourism on the agri-foods industry is a powerful lever for both exports and on the internal market, as borne out by the Rungis Market economy for a certain number of professionals.
(Source: Ministry of Tourism, OTCP, CCIP Paris, CRT Ile de France, Néo-Restauration, Maison de la France)
Francis Duriez