Apertifs response is here
 

Sorry Marion, I was unable to post a reply to your question, so after several tries I just posted a new message. <BR>Before dinner suggestions, besides kirs: <BR>a sherry (xeres), Ricard, Pernod, Pineau de Charentes (which is sweet). "Martini" in Paris is usually sweet red vermouth. <BR>Or Lillet, pronounced just in case you don't know, "lee-lay". My sister once ordered it and with poor pronunciation ended up with a glass of milk (le lait). <BR>After dinner ideas: cognac, Armagnac, <BR>Cointreau, Grand Marnier, sweet wine like <BR>a Muscat, etc. <BR>

If it's a warm evening, try a biere blanche (a white beer) with a slice of lemon. It's a very refreshing, light and fruity beer. Most cafe's will have it in some form (ask for "pression" if you want draft). <BR> <BR>For after dinner, try a calavados (sp?). Similar to, but slightly less harsh than a cognac.

Try an eau de vie, which is a sort of 'brandy' made from different fruit (like pear or peach). <BR> <BR>I like Calvados, but it's got a kick. <BR> <BR>There's also marc (French version of grappa). <BR> <BR>Pernod or Ricard is like Sambucca; some people mix it with water (it makes this milky looking stuff). I've never tried it that way; has anyone? <BR> <BR>

Whilst I'll drink ouzo or raki without diluting but with a glass of water I always water Pernod. Down in Provence where pastis is popular you'll usually see the locals drinking it diluted. Ricard seems more commonly available in France, I think just a marketing coup, they are similar drinks but Pernot has a yellow colour while Ricard is generally paler but sometimes dirty looking. When I was a callow youth Pernod had a marketing splurge in the UK. I had a glass, now sadly lost or broken, like a small lager glass with two lines around it, one for Pernod and one for water. Their slogan was 'One part Pernod five parts water' and the glass reflected this. Their other slogan was 'Thirty five friends round a single bottle'. You can dilute your pastis with ice cold water but don't keep the pastis in the fridge or all the oily elements seperate out.

In Normandy, Pommeau is the choice, about 17% as compared to Cidre 5% or Calvados 40%. In the Czech Republic Becherovka is good for an aperitif as well as a digestif.

Over the years, Ricard and Pernod have distorted the actual taste of pastis, originally a subtle combination of various herbs, and loaded their drink with a heavy licorice taste. If you want the real thing, try Henri Bardouin pastis, a small distiller from Manosque who is now more mainstream and even can be found at CDG duty free. You might have to insist to get it in a non fancy cafe, though.

Many thanks, Eliane, for creating a new post when the original one wouldn't work & for your great suggestions. Brian, thanks for the white beer suggestion, sounds good; and thanks to all who posted suggestions. Maybe I should extend our 10 days just for sampling! <BR>Thanks again, all. <BR>

Delicious apeitif in S. France: <BR>Beaume de Venise over ice - even the <BR>screw top kind from Casino is yummy!