Travel Reference
In-Depth Information
'A meal without wine is like a day
without sunshine.'
Getting the bill is often a bit
awkward. Your hosts don't want
it to seem they are trying to get
rid of you. Try to catch the eye of your waiter as he races
past. Mimic writing on note on your hand or say a quick and
quiet “ L'addition, s'il vous plaît ”. Once he is sure you want it,
he will bring it.
Identifying Grand Cuisine
In their endless effort to organise and qualify something as
important as eating, the French have developed several systems
to recognise the good, better and best restaurants in France.
The oldest and most famous, the Guide Michelin, was started
by the tyre company to encourage motor-touring back in 1933.
The Michelin guide comes out every year, giving one, two or three
stars to the very best restaurants in France. Only a handful have
three stars, and even one star puts the price out of range for most
people. These restaurants must struggle hard to keep their stars,
so you can count on quality, if not value-for-money. Great places
to go on the expense account.
The Gault-Millau guides rate both restaurants and hotels.
Their system is newer and a little more complex, involving a
series of one to four chef's hats ( toques ) separating traditional
( toques rouges ) from nouvelle cuisine ( toques blanches ). There are
also the Bottin Gourmand and the Auto Journal guides. Plenty of
recommendations to keep you well-fed and impoverished.
Check the bill for errors. Don't be embarrassed. The French
do it, too. The number '1' is often written as an inverted V
in French, a bit confusing at i rst. The '7' is usually crossed.
The tip ( service ) will automatically be included at 15 per cent.
Leave a bit more on the table to indicate especially satisfactory
service from your waiter. You don't have to leave anything
extra, unless you want to be a 'regular'.
Nearly everyone takes Visa or Mastercard now. Fill in the
'total' box on your credit card slip when you sign it. Be sure
to say Au revoir, Monsieur and Merci, Monsieur to your waiter
and the rest of the team when you leave.
 
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