What do you do with "tranches poitrine fumé"?!

"Smoked sliced bacon" has many uses. It is raw, so it needs to be cooked. The smoking process merely adds flavor and yes, if the label says that it is smoked, then it is usually done so over real wood. If the label has the word "flavor" on it, then it may not be a natural process and could be flavored with chemicals

It can be cooked and eaten by itself or put into a sandwich or on a burger, or par-cooked and wrapped around dates stuffed with nutmeats or cheese and roasted until it is crisp

Speaking of which, it is best cooked to "crisp". Nothing worse, in my mind, than soggy bacon.

As to its relation to American bacon, it may or may not be the "streaky" bacon you find in America, but without a picture you would have to judge that for yourself.

its similar to streaky bacon,
best we can get to real bacon here in France,
I grill mine about 2 minutes per side,