Travel Reference
In-Depth Information
or
prix fixe
), which is a fixed-price meal of a suggested
combination of courses for that day. The price is determined
according to the number of courses ordered. Sometimes
the set menu is offered only at lunch (
midi
); sometimes it
includes the house wine. Often a
plat du jour
(daily special) is
written on a chalkboard or printed on a paper inserted into
the menu. Aside from the lower price, another benefit of the
plat du jour
is that you'll be eating food that is at the height
of its season. In autumn, for instance, game dishes such as
boar, hare, pheasant and venison appear on menus, as well
as wild mushrooms—
chanterelles
,
cèpes
and
girolles
. Spring
and summer see
navarin d'agneau
(spring lamb stew),
morilles
(morels), asparagus, melons and other seasonal produce that
make their appearance. Some of the finer restaurants offer a
menu dégustation
—a sampling of the chef's creations.
Your
serveur
/
serveuse
(waiter/waitress) is the best source
for questions concerning the meal. The waiter profession
is a respected one in France, and waiters, knowledgeable
about ingredients and methods of preparation, take pride in
what they serve. Waiters generally wear a similar uniform
of black trousers, white shirt and often, a black bow tie. In
better restaurants, they wear dinner jackets, while in cafés
and
brasseries
they may wear a black, pocketed vest. Waiters
are cordial, but they do not presume—as they sometimes do
in America—to be your friends; you should not presume so
either. Treat them pleasantly and with respect.
Do not hesitate to discuss with the
serveur
the ingredients
in a dish you would like to order, to specify politely what you
can and cannot eat, and to ask advice. Most often, the waiter
will go back to the kitchen to discuss with the chef, but if
he says that your request 'cannot be done', it could mean
intransigence on his part; more likely than not, it means
that the success of the dish requires a special method of
preparation that cannot be altered. In such a case, order a
different dish.
Start with an
entrée
(appetiser), then have the
plat
(main
course).
Salade
(salad), heretofore served after the
plat
, is now
usually served as an
entrée
. After the
plat
, a variety of cheeses
may be offered; select a few of different textures. Then comes
Search WWH ::
Custom Search