INTRODUCTION - France 2014 - page 52

êtesprêtsàcommander?) orwhatyou'dliketoeat (Qu'est-cequejevoussers?) .Laterthe
server will ask if everything is OK (Tout va bien?) , if you'd like dessert or coffee (Vous
voulez un dessert? Un café?) , and if you're finished (Vous avez terminé?) . You ask for
the bill (L'addition, s'il vous plaît) , because the waiter won't bring it until you do. For
a French person, having the bill dropped off before asking for it is akin to being kicked
out— très rude.Ifyouwantthebillsoonerratherthanlater,requestitwhenthewaiter asks
if you'd like coffee or if you're finished. If you hesitate, the waiter may become scarce as
he or she leaves you to digest in peace.
In French eateries, there are three ways to order food. First, you can order off the
menu, which is called a carte . Second, you can order a multi-course, fixed-price meal,
which is (confusingly) called a menu . Third, most places have a few special dishes of the
day, called plat du jour, or simply plat.
So,ifyouaskfor unmenu (instead of lacarte ),you'llgetafixed-price meal. Menus ,
which usually include two or three courses, are generally a good value and will help you
pace your meal like the locals. With a three-course menu you'll get your choice of soup,
appetizer,orsalad;yourchoiceofthreeorfourmaincourseswithvegetables;plusacheese
course and/or a choice of desserts. It sounds like a lot of food but portions are smaller in
France and what we cram onto one large plate they spread out over several courses. Ser-
vice is included (service compris) , but wine and other drinks are generally extra. Certain
premium items add a few euros to the price, clearly noted on the menu ( supplément or
sup .). Most restaurants offer less expensive and less filling, two-course menus , sometimes
called formules , featuring an entrée et plat (first course and main dish), or plat et dessert
(main dish and dessert).
If you order à la carte (from what we would call the menu), you'll have a wider se-
lection of food. It's traditional to order an entrée (which—again, confusingly—is a starter
rather than a main dish) and a plat principal (main course). The plats are generally more
meat-based, while the entrées usually include veggies. Multiple course meals, while time-
consuming (a positive thing in France) create the appropriate balance of veggies to meat.
Elaborate meals may also have entremets —tiny dishes served between courses. Wherever
youdine,considerthewaiter'srecommendationsandanything delamaison (ofthehouse),
as long as it's not an organ meat (tripe, rognons, or andouillette).
Two people can split an entrée or a big salad (since small-size dinner salads are usu-
allynotofferedálacarte)andtheneachgeta platprincipal. Atrestaurants,it'sconsidered
inappropriatefortwodinerstoshareonemaincourse.Ifallyouwantisasaladorsoup,go
toacaféorbrasserie.Somerestaurants(aswellasothertypesofeateries)offergreat-value
lunch menus , and many restaurants have a reasonable menu-enfant (kid's meal).
Gallopinggourmetsshouldbringamenutranslator.Themostcomplete(andpriciest)
menu reader around is A to Z of French Food by G. de Temmerman. The Marling Menu-