Travel Reference
In-Depth Information
PRACTICALITIES
When to Eat
»Breakfast isn't the French's forte: most working people grab a coffee and some toast or
cereal on their way out.
Viennoiseries
(croissant,
pain au chocolat
etc) tend to be weekend
treats. Luckily for visitors, most hotels put on a spread including sweet and savoury treats
(fruit, croissants, eggs, ham, cheese etc), usually for a cost (€8 to €20).
»Lunch is generally between 12.30pm and 2pm; long weekend lunches can stretch well in-
to the afternoon. Even at work, many people tend to take at least an hour for lunch.
»Although most restaurants open around 7pm, diners generally start trickling in around
8pm. Few establishments have more than one seating, allowing ample time to linger over
coffee and
digestif
(post-dinner drink).
AFFORDABLE GASTRONOMY
If you'd like to try a Michelin-starred or upmarket restaurant without breaking the bank, go for lunch. Top-end es-
tablishments invariably offer lunch menus (€30 to €50), a steal compared to à la carte evening dining.
Where to Eat
Dining
à la provençal
can mean spending anything from lunch in a village bistro with no
tablecloths to dining in a star-studded gastronomic temple. Irrespective of price, a
carte
(menu) is usually pinned up outside, allowing for a price and dish check.
It is generally advisable to book for evening and weekend meals in restaurants and
au-
berges
, particularly if you'd like a table
en terrasse
(outside) - a must do in Provence-Côte
d'Azur between April and October.
»
Auberge
Country inn serving traditional country fare, often in rural areas. Some also of-
fer rooms.
»
Bistro
(also spelled
bistrot
) Anything from an informal bar serving light meals to a fully-
fledged restaurant.
