Jill02

Points well taken!

Blue Michelin guide ordered.

We have air and accommodations. Will book trains in advance. We can decide exact visits as we go with the exception of a few special things like Wine Uncovered with Olivier and dinner at Chateaux de Vault de Lugny.

Any cooking class recommendations?

Provence is new to us so I focused on that but I would also welcome suggestions for Paris. We have seen the major sites… Any great restaurants near Vendome? We don’t care for the over-the-top tasting menus but happy to pay 100 Euro pp for a nice meal.

Also, we still have Bayeaux on the itinerary. What is the best way to get from the Park Hyatt Vendome to Gare du Nord station?

We are taking French lessons with Rosetta Stone! It will be nice to know a few words. The last time we were in Paris my husband had trouble getting service because he would not even try a greeting. When buying meats or cheeses do you ask for a few ounces? Any market tricks or key words for buying food? I think they pick it up for you. And I think the clothing boutiques are like Italy, they pull the clothes for you. I wonder if the bars are like Italy too with the counter versus seated prices…

The Michelin guide will probably cover how to pay tolls.

AJPeabody

Buying meats or cheeses by weight requires a bit of metric system knowledge plus learn your French numbers (just the round ones will be enough). For instance, the price will probably be posted per kilogram, which is 2.2 pounds. A pound is about 454 (call it 450) grams, so if you want about a quarter pound, ask for 100 grams and you'll be OK.

FTOttawa

Please tell your husband that the French think only boors would fail to greet shop personnel and other service people. And boors get, well, poor service. A “bonjour” is all that is required to bring out smiles.

“Cent grammes, s’il vous plaît,” is about right for a cheese or sliced meats. Or the server will sometimes hold up a knife against the large cheese and you show where you want it cut.

”Un demi kilo, s’il vous plaît,” will get you roughly a pound of vegetables at a market stall.

Where the price is labelled by hand — most grocers — a French 1 looks a bit like a pointy 7; a French 7 has a horizontal line through it.

bilboburgler

Bonjour and au revoir is so important and really so easy to learn. Make it a cheerful call not a mumbled/shy thing. Don't worry they will know you don't speak the language but going a little distance will make a real difference.

StuDudley

I've never see a Blue Michelin guide. But I have about 20-30 Green guides. I save older guides (for the same region) because sometimes older guides have information that the newer ones don't have.

When ordering meats, pates, cheese etc - I usually just point & indicate with my hands how long a "tranche" I want. Or the butcher puts their knife at a position and I indicate more or less ("plus" or "moins") with my hands.

No trick to toll roads. Use your charge card. There are fewer & fewer attended toll stations. Booths have cash receptacles also. Last year we waited for 20 mins behind someone who was putting all their excess small coins into the receptacle.

Same with gas stations. Pre COVID, my card would not work at an un-attended gas station because of PIN compatibility. . This past Sept, it worked at several stations. Gas up on Fri or Sat - many stations are closed on Sundays. Stations associated with grocery stores usually have less expensive gas.

Stu Dudley

AJPeabody

I think the OP meant the Blue Guide, which is not Michelin.

StuDudley

Get the Michelin Green Guide.

Stu Dudley

CaliNurse

[QUOTE=Jill02;17444068]Points well taken!

Blue Michelin guide ordered.

We have air and accommodations. Will book trains in advance. We can decide exact visits as we go with the exception of a few special things like Wine Uncovered with Olivier and dinner at Chateaux de Vault de Lugny.

Any cooking class recommendations?

Provence is new to us so I focused on that but I would also welcome suggestions for Paris. We have seen the major sites… Any great restaurants near Vendome? We don’t care for the over-the-top tasting menus but happy to pay 100 Euro pp for a nice What is the best way to get from the Park Hyatt Vendome to Gare du Nord

Jill02

Thank you! Exactly what I need to know. I used to live in Italy so I have experience with a few universal “European” things such as the funky one and commas for decimals. But I think we are all agreed… No proper greeting, no cheese.

Good to know about toll booth payments and gas availability.

Whoops - I got a blue guide as recommended but, you’re right, it’s not Michelin. Amazon can fix that in a jiffy!

shelemm

With buying cheeses, or a terrine/paté for example, just ask for "une tranche". Tranche has the same meaning as in English, a slice. They will then show you how much of a slice as a starting point (before cutting), and then you can gesture bigger or larger. They will show you how much they plan to cut before cutting.

It's same here in the US if you go to a Farmers Market.

Depending on what kind of meat you want, you can say "deux portions." Or however many you want.

flygirl

I would keep the Blue Guide. It's a very good guide. Maybe have both?

Underhill

The Blue Guide to which I referred is NOT by Michelin; that would be the red guide to hotels and restaurants, with a bit of tourist info tucked in as well.

maryado

I realize that your itinerary is already quite full (and it sounds like a wonderful trip) but one of my favorite experiences was the light and sound show in the caves at Les Baux. I’d urge you to at least check their website to see if that would interest you, too.