Travel Reference
In-Depth Information
terrines
are coarser in texture and taste.
Cassoulet
is a casserole of beans and
meat, traditionally eaten around Toulouse and the Languedoc.
If you're ordering steak, it helps to be able to say how you like it cooked:
bleu
(al-
most raw),
saignant
(rare),
à point
(medium rare),
bien cuit
(with just a hint of pink-
ness) or
très bien cuit
(very well done).
Fish & Seafood
Meat is a key feature of most French menus, but you'll nearly always be offered at
least one type of
poisson
(fish), too. The choice obviously tends to be more varied
along the coasts, especially in Brittany, Normandy and along the Mediterranean
coastline.
You'll find classic dishes such as
moules-frites
(mussels and chips) nearly every-
where, but each region has its own seafood specialities. Brittany and the Atlantic
Coast are known for their shellfish and oysters; while Provence and the Riviera are
the best places to try
bouillabaisse
(a rich seafood stew) and
soupe de poissons
(fish soup), both traditionally accompanied by
rouille
(a spicy mayonnaise of oil,
chillis and garlic).
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