French Food Lovers: Help a Burger Boy Learn to Eat Right!
Oct 12th, 2003 | 05:44 PM
#23
Joined: Oct 2003
Posts: 25
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I love this thread! Thanks, Degas, for requesting advice from the French Foodie Foderites. I will print out and refer to the more reasonable sounding suggestions, with an open mind of course.
Venturing into the unknown...I like the idea of ordering what we don't normally eat at home (in L.A.).
The other Sheila's posting (from the UK and obviously more travel savy) described a salad "a chevre." Goat cheese, yes -- but grilled -- ooh la la!Is that available in most cafes/bistros/restaurants?
The posting about shellfish got my mouth watering, I am assuming it is safe to eat if one is in a nice establishment.
Venturing into the unknown...I like the idea of ordering what we don't normally eat at home (in L.A.).
The other Sheila's posting (from the UK and obviously more travel savy) described a salad "a chevre." Goat cheese, yes -- but grilled -- ooh la la!Is that available in most cafes/bistros/restaurants?
The posting about shellfish got my mouth watering, I am assuming it is safe to eat if one is in a nice establishment.
Happy Birthday Mimi! 
Oct 12th, 2003 | 07:12 PM
#27
Joined: Jan 2003
Posts: 35,168
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Warm goat cheese salad is extremely common in Paris cafes--they all have it. Typically, it's on a little lettuce with frisee and often some nuts (most often walnuts when I've had it), and served on or with thin toast. I may have this for lunch at a cafe or for a light dinner if I'm eating very late, but only cafes would usually serve light fare like that as a meal. Many restaurants might have it listed as a possible appetizer("starters" or entree), though.
Many menus in the central area of Paris have things translated into English or they will ask you if you want an English menu, so it's probably not a problem. I think virtually any kind of potatoes are good; I often eat lamb because it is very common nowadays on menus (chicken seems to have waned a bit), steak is steak if you're in the mood for that. I had a delicious cold avocado soup at Bouillon Racine last summer which was nice because it was so hot, but I don't typically eat soup with dinner.
I don't really care for rabbit that much myself, although it's okay, but I'd rather have chicken or lamb.
I think it will be pretty easy to get something you like if you learn a few words, such as those for beef, lamb, salmon, etc., although the menu or server will probably translate. I don't use a menu translater so don't really know of one but I think there have been a lot of mentions on this forum.
My favorite desserts are the older standards -- chocolate mousse (mousse au chocolat) and profiteroles. Those aren't as easy to find as they used to be however. I'm not sure why, maybe the mousse is out of fashion and profiteroles may be too labor intensive or expensive to do well so many don't bother anymore (the pastry should be very fresh and it should be served immediately have the hot chocolate sauce is poured over it--it can't sit around). I like an apple tart fairly well, it is really common on most menus, also--it's called tarte tatin and isn't really like a tart in the US, but more like a carmelized upside down thin apple pie.
You might consider investing in some dining guide to Paris, such as the Cheap Eats in Paris guide by Sandra Gustafson, and you'll learn all this plus get recommendations. It has a menu glossary, also.
Many menus in the central area of Paris have things translated into English or they will ask you if you want an English menu, so it's probably not a problem. I think virtually any kind of potatoes are good; I often eat lamb because it is very common nowadays on menus (chicken seems to have waned a bit), steak is steak if you're in the mood for that. I had a delicious cold avocado soup at Bouillon Racine last summer which was nice because it was so hot, but I don't typically eat soup with dinner.
I don't really care for rabbit that much myself, although it's okay, but I'd rather have chicken or lamb.
I think it will be pretty easy to get something you like if you learn a few words, such as those for beef, lamb, salmon, etc., although the menu or server will probably translate. I don't use a menu translater so don't really know of one but I think there have been a lot of mentions on this forum.
My favorite desserts are the older standards -- chocolate mousse (mousse au chocolat) and profiteroles. Those aren't as easy to find as they used to be however. I'm not sure why, maybe the mousse is out of fashion and profiteroles may be too labor intensive or expensive to do well so many don't bother anymore (the pastry should be very fresh and it should be served immediately have the hot chocolate sauce is poured over it--it can't sit around). I like an apple tart fairly well, it is really common on most menus, also--it's called tarte tatin and isn't really like a tart in the US, but more like a carmelized upside down thin apple pie.
You might consider investing in some dining guide to Paris, such as the Cheap Eats in Paris guide by Sandra Gustafson, and you'll learn all this plus get recommendations. It has a menu glossary, also.
Oct 12th, 2003 | 07:31 PM
#28
Joined: Jan 2003
Posts: 49,560
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Goodness! There are plenty of things that don't involve organs (though some of those organ things are fantastic once you get used to them). Try:
Daube de boeuf: a rich beef stew cooked in wine, wine, and wine.
Poulet rôti - roast chicken
Fricassée de whatever - a creamy stew of chicken or turkey (dinde)
Do you eat fish? There are no end of fabulous fish dishes in most French restaurants, as well as mussels cooked in white wine and herbs.
Gigot d'agneau - roast lamb. It's almost always a winner.
This time of year if you find rabbit (lapin) cooked with morilles mushrooms, go for it. Outstanding!
Have you tried wild boar? (sanglier?) It's delicious...not too gamey and often served with a fruit (cherry, e.g.) sauce that compelements it wonderfully.
Salades - well, the salade au chèvre chaud is always popular, as is a salade niçoise and a salade aux gésiers (that's with chicken or duck livers - delicious).
Soups - well, there's onion soup (don't order this at La Coupole - it's absolutely dreadful!), soupe aux poissons with rouille and toast, and at Le Florimond an exquisite cream of lemon soup with saffron that practically vaulted me into the gastronomic stratosphere.
I'm not a dessert person, though I love crème caramel, but it's not hard to find a good dessert in Paris.
Mangez bien!
Daube de boeuf: a rich beef stew cooked in wine, wine, and wine.
Poulet rôti - roast chicken
Fricassée de whatever - a creamy stew of chicken or turkey (dinde)
Do you eat fish? There are no end of fabulous fish dishes in most French restaurants, as well as mussels cooked in white wine and herbs.
Gigot d'agneau - roast lamb. It's almost always a winner.
This time of year if you find rabbit (lapin) cooked with morilles mushrooms, go for it. Outstanding!
Have you tried wild boar? (sanglier?) It's delicious...not too gamey and often served with a fruit (cherry, e.g.) sauce that compelements it wonderfully.
Salades - well, the salade au chèvre chaud is always popular, as is a salade niçoise and a salade aux gésiers (that's with chicken or duck livers - delicious).
Soups - well, there's onion soup (don't order this at La Coupole - it's absolutely dreadful!), soupe aux poissons with rouille and toast, and at Le Florimond an exquisite cream of lemon soup with saffron that practically vaulted me into the gastronomic stratosphere.
I'm not a dessert person, though I love crème caramel, but it's not hard to find a good dessert in Paris.
Mangez bien!
Oct 13th, 2003 | 04:10 AM
#31
Joined: Jan 2003
Posts: 74,699
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Hi Sheila946,
In Paris, look for restaurants that have their shellfish displayed on ice outside. Those are the ones that are proud of what they offer.
Many places (La Petite Zinc is one) offer a fruites de mer for two on which a variety of shellfish are arranged on a dome of ice. Oh la la!
In Paris, look for restaurants that have their shellfish displayed on ice outside. Those are the ones that are proud of what they offer.
Many places (La Petite Zinc is one) offer a fruites de mer for two on which a variety of shellfish are arranged on a dome of ice. Oh la la!
Oct 13th, 2003 | 04:37 AM
#32
Guest
Posts: n/a
Not impressed with the chicken - flavors seemed bland. Everything else turned out great. Potatoes were a big hit along with pear tarts. Even liked the nutmeg in the carrots. Wine was a little sweet, but that's how I like it.
I think I'll get my shotgun out so we can try the rabbit dish ira recommended.
I think I'll get my shotgun out so we can try the rabbit dish ira recommended.
Oct 13th, 2003 | 06:28 AM
#36
Guest
Posts: n/a
...can't stand the notion of cheval.
Saw the dish on one blackboard while I was in Paris... just one tho (WHEW!)
Lapin (either here in the US or abroad) I associate with so many childhood memories of cartoon characters...I just can't do that. That said, I'll try everything else!
Saw the dish on one blackboard while I was in Paris... just one tho (WHEW!)
Lapin (either here in the US or abroad) I associate with so many childhood memories of cartoon characters...I just can't do that. That said, I'll try everything else!
Oct 13th, 2003 | 08:41 AM
#37
Joined: Jan 2003
Posts: 21,270
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Pour revenir à nos moutons...
There must be such things as cookery books and dictionaries in America, Degas...? I love re-reading Elizabeth David (the bible is French Provincial Cooking but a shorter introduction would be A Glass of Wine and an Omelette), but I know there are American equivalents. Raymond Blanc, who is one of England's favourite Frenchmen, has published a book called Foolproof French Cookery - haven't seen it, but I like what I've seen of his approach on TV.
Most moderately priced cafés in France would probably have nothing too surprising on the menu. The more of a bar-café it is, the fewer things it is likely to be offering (which is no bad thing); and you may find cheaper places specialising, say in pancakes (crepes) or flans/quiches (which are likely to be called tartes - have you really never eaten one?) - in which case it's useful to remember that salé = savoury and sucré = sweet.
There must be such things as cookery books and dictionaries in America, Degas...? I love re-reading Elizabeth David (the bible is French Provincial Cooking but a shorter introduction would be A Glass of Wine and an Omelette), but I know there are American equivalents. Raymond Blanc, who is one of England's favourite Frenchmen, has published a book called Foolproof French Cookery - haven't seen it, but I like what I've seen of his approach on TV.
Most moderately priced cafés in France would probably have nothing too surprising on the menu. The more of a bar-café it is, the fewer things it is likely to be offering (which is no bad thing); and you may find cheaper places specialising, say in pancakes (crepes) or flans/quiches (which are likely to be called tartes - have you really never eaten one?) - in which case it's useful to remember that salé = savoury and sucré = sweet.
Oct 13th, 2003 | 08:54 AM
#38
Guest
Posts: n/a
patrick, thanks for the book recommendations. I'll order one when the stage coach comes to town next week. We had some books once in a small library, but the indians burned it down a few years back when they failed to get a casino permit!
What was that about sheep?
What was that about sheep?
Oct 13th, 2003 | 09:15 AM
#39
Joined: Jan 2003
Posts: 28,672
Likes: 0
In French, "Revenons à nos moutons," literally "Let's get back to our sheep," means "Let's get back to the subject."
It's an allusion to a medieval French play, La Farce de Maître Pathelin. The play involves a court case, on the subject of some disputed sheep, that keeps getting sidetracked. The judge repeatedly tries to get back to the matter at hand by saying "Revenons à nos moutons."
It's an allusion to a medieval French play, La Farce de Maître Pathelin. The play involves a court case, on the subject of some disputed sheep, that keeps getting sidetracked. The judge repeatedly tries to get back to the matter at hand by saying "Revenons à nos moutons."
