Do and don't, eating in France
Jun 19th, 2013, 11:06 PM
#22
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"Guilty as charged for requestng milk for my espresso"
If you don't want a big cafe au lait, order a 'noisette'; small coffee with milk. I don't like coffee without milk, this is what I order after a meal.
If you don't want a big cafe au lait, order a 'noisette'; small coffee with milk. I don't like coffee without milk, this is what I order after a meal.
Jun 20th, 2013, 09:59 AM
#24
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Well, Amex is solely an American CC, I imagine that's probably the main reason places don't accept them. A lot of places in the US don't take them, either, they get plenty of business just taking Visa and MC. I've never heard that they charge "astronomical fee" as she stated, only 1-4 pct more than other cards, although it just probably isn't worth the trouble to do it for American business only (and more paperwork). It would be odd to expect them to take Amex, although bigger stores do take it in Europe, like FNAC in Paris. This blog is written for kind of jerky American tourists, I guess (why would you expect to use Amex).
This is another blog by some American or British expat trying to make money about writing articles for people who don't know Paris very well. The internet is full of them for some reason, I guess it is the Paris mystique. I thought some or most of the comments were fine, but they are mostly common sense and how to behave in general. There was one other woman who used to do this, maybe still does, who I used to respect until she wrote something ridiculous in one article about how croissants in Paris cost 7 euro or something like that. So I think that idea that you should always tip 10 pct is along the same line -- the author probably knows it isn't true but is distorting things for some reason, or else just lives in a very unusual world of people or places, which could be. I think it is arrogant for her (an expat from the American south) so proclaim that you should forget everything you've read about tipping in Paris, and just believe her and do what she says which is you should always tip 10 pct.
Here is another blog by someone she copied, kind of (she clearly knows of him having done an interview with him ) and he says something completely different on tipping, which is more accurate http://www.davidlebovitz.com/2007/04/tipping-in-fran-1/
This is another blog by some American or British expat trying to make money about writing articles for people who don't know Paris very well. The internet is full of them for some reason, I guess it is the Paris mystique. I thought some or most of the comments were fine, but they are mostly common sense and how to behave in general. There was one other woman who used to do this, maybe still does, who I used to respect until she wrote something ridiculous in one article about how croissants in Paris cost 7 euro or something like that. So I think that idea that you should always tip 10 pct is along the same line -- the author probably knows it isn't true but is distorting things for some reason, or else just lives in a very unusual world of people or places, which could be. I think it is arrogant for her (an expat from the American south) so proclaim that you should forget everything you've read about tipping in Paris, and just believe her and do what she says which is you should always tip 10 pct.
Here is another blog by someone she copied, kind of (she clearly knows of him having done an interview with him ) and he says something completely different on tipping, which is more accurate http://www.davidlebovitz.com/2007/04/tipping-in-fran-1/
Jun 20th, 2013, 10:23 AM
#26
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A question for Kerouac and others who are based in France; do you agree with the blogger that you should not order Rose wine with dinner? I see plenty of French people drinking Rose during a meal in the south of France in summer.
Jun 20th, 2013, 10:36 AM
#28
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I often order rosé with light meals year-round. I especially like it with an entrée-sized salade de chèvre chaud.
Like all wines, rosés can be very dry or cloyingly sweet.
I've never heard it should not be drunk with a meal. However, I live in the French boondocks. Maybe rosé with a meal is not considered chic in Paris.
Most restaurants here in the boondocks offer house red and rosé by the glass and carafe. Rarely white. White is often only offered by the bottle.
Like all wines, rosés can be very dry or cloyingly sweet.
I've never heard it should not be drunk with a meal. However, I live in the French boondocks. Maybe rosé with a meal is not considered chic in Paris.
Most restaurants here in the boondocks offer house red and rosé by the glass and carafe. Rarely white. White is often only offered by the bottle.
Jun 20th, 2013, 11:11 AM
#30
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RE: "DO “signal” the server that you are finished eating by placing the silverware side by side & face-up on the plate. They will not take your plates until this signal tells them to."
I was taught "tines down" to signal completion ~ have I been doing it incorrectly for all these years?
I was taught "tines down" to signal completion ~ have I been doing it incorrectly for all these years?
Jun 20th, 2013, 11:24 AM
#31
I order rosé whenever I want it. Oddly enough, it is considered to be the standard wine to order in a Chinese restaurant.
In recent years, rosé has become the #2 wine in France after red. White wine has dropped to third place, even in the winter, because rosé has also become "the" wine to drink in ski resorts.
In recent years, rosé has become the #2 wine in France after red. White wine has dropped to third place, even in the winter, because rosé has also become "the" wine to drink in ski resorts.
Jun 20th, 2013, 12:14 PM
#35
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In the south of France, rosé wines are very popular. Some of the best rosés come from the Rhône region (Tavel comes to mind) or from Languedoc. Typically in the warmer souther regions, rosés may occupy almost as much grocery shelf space as do the reds.
I hesitate somewhat in offering my own set of rules for dinning in Paris as a local but what the heck, here they are:
http://lejeudeboules.com/2009/05/04/19/
I hesitate somewhat in offering my own set of rules for dinning in Paris as a local but what the heck, here they are:
http://lejeudeboules.com/2009/05/04/19/
Jun 20th, 2013, 12:18 PM
#36
One of the things that draws a lot of people -- including the French -- to rosé when the weather is hot is that it is totally acceptable for it to be served ice cold. But in recent years, there are quite a few wines, including reds and whites, which people like to drink chilled.
Jun 20th, 2013, 12:49 PM
#37
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OK...the article is crap. I ENJOY Rose's .. a lot. One of my wine shops carried a truly delicious Greek Rose! Pretty darned dry but that is what I prefer.
The website though is interesting - the interviews with chefs, etc.
The website though is interesting - the interviews with chefs, etc.
Jun 20th, 2013, 12:59 PM
#38
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Aah, cut my teeth on Lancers Rose, interesting to know it's back. Breezed through above, to the one who posed the question, don't expect icewater or much ice ever, or expect butter w/ baguette at dinner. The bread is great plain, save the calories for dessert. Just had discussion today w/ my hairdresser who made first overseas trip to Berlin; she was perfectly happy without the incessant chit-chat that American waitstaff seem to be trained to perform. Expect courtesy but don't expect to make friends w/ your waiter or those at next table. I shall always treasure lunching at the Grand Vefour where we were seated at Collette's favorite table. The waitstaff was outstanding and anticipated our every wish-- they were proud professionals and we were happy to have them. No, it was a one-time treat, and worth every euro.
