Destination guide France

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Food and drink

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EATING OUT
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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
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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
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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
AccommodationAttractionsClimateEventsFood and drinkGeographical description
Global time zoneHealthPublic holidaysQuickfacts
ShoppingSocial hintsTippingTravel-Internal

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