Um, some people just LIKE these cereals. And prefer not to absorb all the cholesterol in a croissant. (I must admit I do indulge - although I always do cereal at home. But then no one is giving me real croissants here.)

I just had Cheerios for breakfast. Typical Parisian breakfast.

>I just had Cheerios for breakfast. Typical Parisian breakfast.<

Another example of US cultural imperialism. :)

Here Cheerios is made by Nestlé, so I prefer to consider it Swiss.

For anybody wondering about what the French really eat for breakfast, I would say that most people eat croissants and related items at most once a week (usually Sunday) -- for many people it might only be once a month.

Kerouac -- what do they eat the other 6 days, generally speaking?

Just back from my local Intermarché which would barely qualify as a medium-sized grocery in the States. On offer are every possible sugary cereal you could want, or not--sugar pops, frosted flakes, cocoa pops, etc. primarily from Kellog's, Charibor and Nestlé.

These formed the majority followed by several varieties of Jordan's cereals, UK I believe. Lots of cereals with dark or milk chocolate bits. Also available were "healthier" options, Quaker Oats, fruit and fibre, all bran, weetabix.

There's a large selection of boxed toasts and cereal bars as well.

So, that's the breakfast report from SW France.

Surfergirl, the normal French breakfast is <i>tartines</i> of bread, butter and jam with café au lait. Naturally, there are infinite variations and also plenty to yogurt, juice, etc.

You have to be in extremely rural areas for things like cheese or cold cuts to be considered normal, but you will always find these items in the buffet of the chain hotels (Ibis, Campanile...) to please the Germans and the Dutch (and anybody else who wants that stuff -- I always want some, too, because I find it so unusual and weird).

Actually, to calculate how often the French eat croissants for breakfast, all you need to do is calculate how often Americans eat pancakes for breakfast. The frequency is about the same.

Two points just to clear up any half truths:

A.

Shredded Wheat has no added sugar.
Raisin Bran is about 19 grams of sugar per serving size or 20 percent on normal recommended daily intake for men.

B. Nestle is the sales and marketing are for a Nestle/General Mills joint venture for 130 countries outside the US and Canada.

I like Cap'n Crunch myself but only allowed to have it once every 21 days.

Excuse me, Nestle is the sales and marketing arm ............

This is very interesting for me because my picky daughter eats dry cereal for breakfast every morning and I was wondering how she would do in Paris. She will also eat a baguette with butter, but not with jam. She doesn't like croissants, unfortunately, but I'll try to get her to try them again.

I don't mean to hijack this thread, but I have a related question and it doesn't seem worth starting a new one over. I do love tartines when I'm in France, but I can't remember how to order it properly. Do I specify which type of confiture? I feel like I have just asked for une tartine in the past. And I'm happy to let them choose the confiture. Can someone fill me in on the proper way to order?

Also somewhat related, what is the typical coffee order? I feel like I used to order cafe au lait because I thought that was what French people drank, and then once a waiter suggested cafe creme. (sorry I don't know how to use the accent marks on my keyboard) I know I can have either, but I think it's fun to eat and drink like the locals. Is one more common or typical than the other? I just googled the difference and I'd be just as happy with either, honestly.

Thanks, and sorry again for sort of changing the subject!

Just ask for "une tartine" and it will arrive buttered. If you want confiture, add something like "avec de la confiture, si possible."

Café crème is what café au lait is called in a café. It is exactly the same thing. You call it café au lait at home only. It's just a language quirk -- I can assure you that no cream comes anywhere near a café crème, just the usual steamed 2% fat UHT milk.

You can't get Cheerios in Paris... Who is your supplier Kerouac? Or were you having Honey Cheerios from the local grocery store?
One of my 'games' is trying to get a toasted tartine for breakfast. I don't like raw baguette very often. Since we just changed quartiers, I'm asking alot these days. Mr French is getting sick of it he suggested we just buy a damn toaster for the corner café and give it to them in exchange for them agreeing to make my tartine grillé once a week

I buy my Cheerios at Monoprix, Phread, rue Marx Dormoy, Paris 18. And yes, the box says 'multi-grain & honey' but anybody who has read the Cheerios wiki knows that European Cheerios are pre-sweetened.

Thanks all for your advice. I have a good picture now.
We'll be staying in the 7th. What are your recommendations for restaurants? Simple fare...not fancy. Lunch spots and early dinner spots. We prefer local places and some Italian flavoring too!

There are as many Italian restaurants as French restaurants in Paris. Just like in the U.S., Italian food is not considered "foreign" but just an extension of local food options.

The Cheerios sold in Europe aren't the original Cheerios. We have to order those from an American stuff online store.

In Belgium, I used to like a cereal called Extra. Just the plain version. You can get variations of Extra in France and Switzerland, but only Belgium seems to carry the plain.

Yeah, just as I suspected, not real Cheerios. A girls can dream....

Give me a break. Do you not think that since Cheerios were invented they have not plastered <b>"new & improved"</b> on the boxes at least 10 times? Are the authentic Cheerios the ones from 1940, 1950, 1960, 1970 or some other year?