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fiogf49gjkf0d EATING OUT ---------- IN THE BIGGER CITIES RESTAURANTS RANGE FROM EXPENSIVE GOURMET TO BISTROS, CAFES TO FAST FOOD CHAINS. THE BEST DEAL IS OFTEN THE SET MENU, AS IT A THREE COURSE MEAL AT A SET PRICE. DINNER IS USUALLY SERVED FROM 7.00PM. TYPICAL MEALS ------------- STARTERS: CRUDITES - PLATE OF RAW VEGETABLES, GREEN PEPPER, TOMATOES, CARROTS, CELERY, CUCUMBER OR JUST RADISHES; CHARCUTERIE - SEVERAL TYPES OF SAUSAGES, COLD MEATS OR PATES. RILLETTES ARE FAMOUS AND IS A PATE MADE FROM PORK AND GOOSE. SOUP: VEGETABLE SOUP OTHERWISE KNOWN AS POTAGE OR FISH SOUPS SERVED WITH CROUTONS AND A GARLIC SAUCE AND CHEESE. FISH: YOU NEED NOT WORRY WHETHER FISH IS FRESH OR NOT, AS MOST BIG CITIES RECEIVE FRESH FISH EVERYDAY. TRUITE - TROUT IS AT ITS BEST POACHED OR IN FRENCH "AU BLEU". MEUNIERE SAUTEED IN BUTTER OR COOKED WITH ALMONDS. MEAT: MEAT WILL MORE THAN LIKELY BE COOKED VERY RARE. IF YOU WOULD LIKE IT WELL COOKED, ASK FOR "BIEN CUIT", MEDIUM "A POINT", RARE "SAIGNANT" AND EXTRA RARE "BLEU". STEAKS ARE USUALLY SERVED WITH SAUCES, SUCH AS WINE SAUCE "MARCHAND DE VIN", BONE MARROW - "A LA MOELLE" OR SHALLOTS - "ECHALOTES". A LEG OF LAMB WILL ALSO BE SERVED RARE UNLESS YOU ASK OTHERWISE. MOST REGIONS HAVE THEIR OWN SPECIALITIES, FOR EXAMPLE, ALSACE - CHOUCROUTE - CABBAGE, SAUSAGES AND POTATOES. BURGUNDY - BOEUF BOURGUIGNON, BEEF STEW, COOKED IN RED WINE, WITH MUSHROOMS, ONIONS AND SIMMERED FOR FOUR HOURS. BRITTANY - SEAFOOD IS THE SPECIALITY. PLATEAU DE FRUIT DE MER CONSISTS OF OYSTERS, CLAMS, MUSSELS, SCALLOPS, LOBSTER, PERIWINKLES AND PRAWNS. LOBSTER IS ALSO SERVED STEAMED OR GRILLED. CORSICA - SMOKED AND CURED MEATS, CHEESES MADE FROM SHEEP AND GOATS MILK. WINE IS ALSO MADE AS ARE LOCALLY PRODUCED LIQUORS AND LIQUEURS. THERE IS ALSO A WIDE SELECTION OF FISH AND SEA FOODS AVAILABLE. CHEESE: THE MOST COMMON ARE BLUE ROQUEFORT, GOATS CHEESE, CAMEMBERT AND BRIE. THERE ARE MANY DIFFERENT TYPES OF REGIONAL AND WITHIN A REGION LOCAL CHESSES. DESSERTS: CHOCOLATE MOUSSE AND PROFITEROLES ARE TWO OF THE FAVOURITES, ALONG WITH SORBETS OF ALL FLAVOURS, FRUIT TARTES AND TARTE TATAIN, HOT CARAMELIZED APPLES BAKED IN A PASTRY CRUST. TYPICAL DRINKS -------------- WINE: WHITE WINE IS NORMALLY SERVED WITH A FISH COURSE. RED WINE WITH MEAT OR GAME. RED WINE IS GENERALLY MORE POPULAR THAN WHITE WINE EXCEPT OF COURSE WITH FISH. THERE ARE ALSO MANY POPULAR ROSE WINES. COGNAC OR ARMAGNAC ARE USUALLY SERVED AS A DIGESTIF OR LIQUEUR AT THE END OF A MEAL. THERE ARE ALSO MANY OTHER LIQUEURS SUCH GRAND MARNIER, COINTREAU, CREME DE MENTHE AND THE MORE SPECIFIC SUCH AS LIQUERS MADE FROM FRUIT EG PEARS, PLUMES, RASPBERRIES. APERITIFS ARE WIDELY DRUNK BEFORE A MEAL. THERE ARE REGIONAL SPECIALITIES SUCH AS PASTIS IN THE SOUTH EXAMPLES ARE THE MARTINI , PORTO, AND THE LIGHTER SHERRY WINES, CHAMPAGNE AND A MIXTURE OF CREME DE CASSIS AND WHITE WINE OR CHAMPAGNE. ALSO SOME OF THE ROSE WINES. THERE ARE MANY DIFFERENT TYPES OF BOTTLED WATERS BOTTLED AT SOURCES THROUGHOUT FRANCE. THEY ARE OFTEN DRUNK AS AN ALTERNATIVE TO WINE WITH A MEAL. COFFEE IS SERVED BLACK NORMALLY, CALLED EXPRESSO OR SOMETIMES WITH MILK, CAFE AU LAIT. CALVADOS IS ALSO WIDELY AVAILABLE. SOFT DRINKS AND MINERAL
POPULAR CITIES: PARIS | NICE | CANNES | NANCY | MARSEILLE
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