Here’s an observation: traditional French food doesn’t have much crunch—it’s just not a feature of the cuisine.
Maybe that’s why it’s winter food for me (stews, especially)….
Which are crunch cuisines? Any fried food, I guess, brings crunch. But also many raw foods feature crunch—think carrots, some apples.
So, lots of Asian cuisines—at least those available from purveyors, although maybe less so in home cooking….
Sometimes, I crave crunch, more than a particular taste. Time for chips, roasted almonds, maybe even a dark chocolate M&M (have you tried them? you have to look; most are peanut or milk chocolate)….