Help! I am intimidated by French food!
Jan 11th, 2008, 09:47 PM
#41
<i>Why not stick to the american imports in Paris, you can't go wrong with McDonald and BK. Do avoid the Quick burger as it is not as good as the american joints.</i>
A word from the experts: www.myburger.fr
A word from the experts: www.myburger.fr
Jan 11th, 2008, 11:28 PM
#42
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Quit delaying! Learn about French food. Go to the library, read, JULIA CHILDS. As others have suggested...use an English-French dictionary. Start a notebook..List the foods you enjoy, then find the French words for them. I expect you may be like others and say you don't like something and have never tasted it. One thing to note about French cuisine is that it was developed to make use of local produce and animals. The sauces are its heart; many take hours to produce.
Jan 12th, 2008, 08:47 AM
#43
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St. Cirq, I didn't realize you helped put that food guide together!
To the OP, what I initially did was learn the words for things that I would NOT eat: tripe, eel, snail, froglegs, or whatever.
The booklet came in really handy in LaRoque-Gigeac where the menu was in French.
To the OP, what I initially did was learn the words for things that I would NOT eat: tripe, eel, snail, froglegs, or whatever.
The booklet came in really handy in LaRoque-Gigeac where the menu was in French.
Jan 12th, 2008, 09:09 AM
#45
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I like good tasty food but I wouldn't consider myself a "foodie". I have also eaten at quite a few brasseries, cafes etc. that have had a menu in english and yet there were a lot of patrons speaking french. Now perhaps all the french speakers were bi-lingual americans, I didn't ask to see passports.
I love escargot so that wasn't an issue. Not terribly fond of innerds unless it's liver in Venice and you aren't talking about Venice.
I have had wonderful roast chicken or steak with frites. I've had great soups and salads. It won't be that difficult for you. I DID forget about how rare the french like to cook their beef so I had to lasso my steak to keep it on the plate, but I like rare steak anyway and it was delicious. Had I thought about it I would have ordered it cooked just a bit more, but like I say, it was wonderful.
I really paid attention on my trip last year (it was my third) because of so many posts on the board about what french people wear vs. tourists and also that french people don't eat in places that have english menus or that the food is automatically horrible in those places. Maybe I'm not seeing the same things as others, but I found a lot of what I had read to be without merit.
You will be fine with the food, don't worry about it. It is nice to have a "cheat sheet" just so you have your bases covered and have a great trip.
I love escargot so that wasn't an issue. Not terribly fond of innerds unless it's liver in Venice and you aren't talking about Venice.
I have had wonderful roast chicken or steak with frites. I've had great soups and salads. It won't be that difficult for you. I DID forget about how rare the french like to cook their beef so I had to lasso my steak to keep it on the plate, but I like rare steak anyway and it was delicious. Had I thought about it I would have ordered it cooked just a bit more, but like I say, it was wonderful.
I really paid attention on my trip last year (it was my third) because of so many posts on the board about what french people wear vs. tourists and also that french people don't eat in places that have english menus or that the food is automatically horrible in those places. Maybe I'm not seeing the same things as others, but I found a lot of what I had read to be without merit.
You will be fine with the food, don't worry about it. It is nice to have a "cheat sheet" just so you have your bases covered and have a great trip.
Jan 12th, 2008, 09:10 AM
#46
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There is some truth to the OP.
My wife and I attended a hands on cooking course last night where we prepared a pan-fried magret breast for the plat principal. The chef instructor presented slices medium rare (slightly over cooked IMO) on a wonderful fruit reduction.
Even after explaining that duck is treated as red meat, explaining it would be tough if over cooked and exhorting all to try it (that it was probably the color, not the taste that they objected to), several (and I mean 6 out of 12) returned the plates to be put in a pan and destroyed.
Now... what is my point. Try some things. Be adventuresome. Your food preferences are most likely the result of limited exposure as a child. It won't kill you.
IMO if you construct your French experience to contain only those things that are familiar, we will probably read your comments here after your trip. Then again, as the chef said last night, "You are paying the shot".
Get out before May and try some things.
Schedule a quick trip to Quebec city to prep you.
Forgive my rant but this question is topical for me.
My wife and I attended a hands on cooking course last night where we prepared a pan-fried magret breast for the plat principal. The chef instructor presented slices medium rare (slightly over cooked IMO) on a wonderful fruit reduction.
Even after explaining that duck is treated as red meat, explaining it would be tough if over cooked and exhorting all to try it (that it was probably the color, not the taste that they objected to), several (and I mean 6 out of 12) returned the plates to be put in a pan and destroyed.
Now... what is my point. Try some things. Be adventuresome. Your food preferences are most likely the result of limited exposure as a child. It won't kill you.
IMO if you construct your French experience to contain only those things that are familiar, we will probably read your comments here after your trip. Then again, as the chef said last night, "You are paying the shot".
Get out before May and try some things.
Schedule a quick trip to Quebec city to prep you.
Forgive my rant but this question is topical for me.
Jan 12th, 2008, 01:18 PM
#47
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This might start you in the right direction. In the middle there are translations for food:
http://www.parisian-hotels.net/parlezvous.html
http://www.parisian-hotels.net/parlezvous.html
Jan 12th, 2008, 02:03 PM
#48
Hi, nbb,
some useful phrases that you might not necessarily find in a menu translator:
un cafe - gets you a small, black coffee like an expresso
un cafe aux lait - a milky coffee like a cappucino, but not frothy
un cafe american - gets you a weak cup of coffee probably with the milk already added.
un demi du vin rouge/blanc - a 1/2 litre of red/white wine in establishments that sell by the "pichet"
pression - draught beer
petit/grand - small/big
un carafe d'eau - a carafe of tap water
bien cuit - well -cooked
a point - medium rare
sangue - bloody.
regards, ann
some useful phrases that you might not necessarily find in a menu translator:
un cafe - gets you a small, black coffee like an expresso
un cafe aux lait - a milky coffee like a cappucino, but not frothy
un cafe american - gets you a weak cup of coffee probably with the milk already added.
un demi du vin rouge/blanc - a 1/2 litre of red/white wine in establishments that sell by the "pichet"
pression - draught beer
petit/grand - small/big
un carafe d'eau - a carafe of tap water
bien cuit - well -cooked
a point - medium rare
sangue - bloody.
regards, ann
Jan 12th, 2008, 02:11 PM
#49
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Have fun!!! I got tired of reading all the replys so if your alergic to anything sorry did not understand you. Just have an adventure!!! They don't poison people in Paris, or the smaller towns, just order and have fun. Is there a particular kind of food you really don't like?? Again sorry got tired of reading it all. Have fun, I will be there in June, and can't wait to just order off the menu. Of course I will have to check the prices, wow that exchange rate is what you should be worried about!!! Love to hear your food adventures when you get back, have fun!!!
Jan 12th, 2008, 09:40 PM
#50
Whew, close call! Thanks for clearing that up about the carafe of wine thing (you can do it just don't call it that).
Because I *always* order whatever is the house white wine (not a bottle)... by the pitcher, demi, whatever it says on the sign or the menu.
nbbrown~ I know it is not the classiest act, but you can always point to the item you want on the menu.
Because I *always* order whatever is the house white wine (not a bottle)... by the pitcher, demi, whatever it says on the sign or the menu.
nbbrown~ I know it is not the classiest act, but you can always point to the item you want on the menu.
Jan 13th, 2008, 04:03 AM
#51
Hi again,
if you want the house wine, you can ask for "le vin du maison".
often, but not always, that will come in a "pichet", rather than in "un bouteille".
the house wine is normally of reasonable quality as it will be a matter of pride to have a wine that goes well with the food.
regards, ann
if you want the house wine, you can ask for "le vin du maison".
often, but not always, that will come in a "pichet", rather than in "un bouteille".
the house wine is normally of reasonable quality as it will be a matter of pride to have a wine that goes well with the food.
regards, ann
Jan 13th, 2008, 05:04 AM
#52
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Just an addition to Annhig's post -
"bleu" is the rarest that you can order beef/steak - this means it will have been seared very briefly on each side.
"saignant" (I think this is what Annhig meant by "sangue"
is the next step up - will still be very rare in the middle but cooked longer than "bleu".
When ordering lamb, duck or tuna steak, you would usually ask for "rosé" if you want it pink in the middle and "à point" or "bien cuit" if you want it to be cooked all the way through.
"bleu" is the rarest that you can order beef/steak - this means it will have been seared very briefly on each side.
"saignant" (I think this is what Annhig meant by "sangue"
is the next step up - will still be very rare in the middle but cooked longer than "bleu".When ordering lamb, duck or tuna steak, you would usually ask for "rosé" if you want it pink in the middle and "à point" or "bien cuit" if you want it to be cooked all the way through.
Jan 13th, 2008, 05:43 AM
#54
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Okay, another picky person here.
le café aux lait > that's café au lait, au without X (that makes pluriel) but the pronuciation is the same.
Vin de maison, you can also say " vin ouvert" (open wine so it comes in pichet or by glass), for usally inexpensive house wine.
le café aux lait > that's café au lait, au without X (that makes pluriel) but the pronuciation is the same.
Vin de maison, you can also say " vin ouvert" (open wine so it comes in pichet or by glass), for usally inexpensive house wine.
, oh well
Jan 13th, 2008, 07:12 AM
#56
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and "vin du table" would be more common than "vin de la maison". But if you just ask for the vin rouge or blanc, that's what'll you'll get anyway.
Please don't be nervous. They are MUCH more food conscious than we in the UK (and, based on my recent trip to the US, that's much more with brass knobs on to you), but their key concern is that you like what you eat.
The Rough Guide has a good food section at the back.
These days the only thing I have real difficulty with is fish- I can never remember which is which. I carry a LARGE dictionary and I would never hesitate to use it in however posh the establishment.
And you can ask them to show you how to eat snails if you want to try them. They will, willingly. If the waiter speaks English ask for their recommendation- no point if they don't becuase they will need to ask you some questions back before they can do it.
I think you'll love it. I really do. And I'm vegetarian and, believe me, it's not easy to get that concept over in South West France.
Please don't be nervous. They are MUCH more food conscious than we in the UK (and, based on my recent trip to the US, that's much more with brass knobs on to you), but their key concern is that you like what you eat.
The Rough Guide has a good food section at the back.
These days the only thing I have real difficulty with is fish- I can never remember which is which. I carry a LARGE dictionary and I would never hesitate to use it in however posh the establishment.
And you can ask them to show you how to eat snails if you want to try them. They will, willingly. If the waiter speaks English ask for their recommendation- no point if they don't becuase they will need to ask you some questions back before they can do it.
I think you'll love it. I really do. And I'm vegetarian and, believe me, it's not easy to get that concept over in South West France.
Jan 13th, 2008, 07:49 AM
#57
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I was always somewhat of a picky eater (guess I still am) but live in Switzerland and go to France a lot. I won't eat pork, never have. I adore any kind of shellfish so always look for Noix St-Jacques on a menu (scallops), homard (lobster), huitres (oysters). Risotto is on menus (called cartes here) as is pasta (pâtes). Just don't get agneau, mouton (lamb), porc (self-explanatory). Although by not eating a salade chevre chaude you are missing something great! (Salad with warm goat cheese on toast).
A great burger and fries can be had at the Brasserie Zimmer near the Seine and boul'Mich. Just ask for it bien cuit (beeyen cwee), well done.
A great burger and fries can be had at the Brasserie Zimmer near the Seine and boul'Mich. Just ask for it bien cuit (beeyen cwee), well done.
Jan 13th, 2008, 07:51 AM
#58
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Sorry I must be very picky person but since I just noiced on above post :
> vin du table.
It's UNE Table so never Du (de + le)table. In any case, it's vin DE table in this case, no need of le or la.
Also, I'm not sure about this but, I would't order saying "vin de table". I'm used to say "vin ouvert". You can find "vin de table" on the lable of wine bottles (ordeinary bottle, 1 litter bottle, etc) that means wine of rather inferior quaqlity (so inexpensive) but do menus at restaurants say that? Maybe they do but I have not noticed but I see "vin ouvert" often enough, that is why I got to used to say "vin ouvert".
> vin du table.
It's UNE Table so never Du (de + le)table. In any case, it's vin DE table in this case, no need of le or la.
Also, I'm not sure about this but, I would't order saying "vin de table". I'm used to say "vin ouvert". You can find "vin de table" on the lable of wine bottles (ordeinary bottle, 1 litter bottle, etc) that means wine of rather inferior quaqlity (so inexpensive) but do menus at restaurants say that? Maybe they do but I have not noticed but I see "vin ouvert" often enough, that is why I got to used to say "vin ouvert".
Jan 13th, 2008, 08:25 AM
#59
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Hi
I respectfully suggest that you aren't intimidated by French food, but by your perception of French food.
Roast chicken, beef stew, steak (a bit chewier than you are used to) potatoes, broiled or sauteed fish and shellfish, salads, the best bread, are the basics of French food. Escargots/snails are not the essence of French food and can easily be avoided, as can lamb (but I'll have yours in a heartbeat.) More often than not, snails are served out of the shell, in a plate with little depressions to hold the snail itself, so you don't have to fuss with the tongs, just use the thin little fork that is provided.
In addition to suggestions above, this book on Amazon gets good reviews
http://www.amazon.com/Eating-Drinkin.../dp/1593600860
as does this one
http://www.amazon.com/Eating-Drinkin.../dp/1892975475
I respectfully suggest that you aren't intimidated by French food, but by your perception of French food.
Roast chicken, beef stew, steak (a bit chewier than you are used to) potatoes, broiled or sauteed fish and shellfish, salads, the best bread, are the basics of French food. Escargots/snails are not the essence of French food and can easily be avoided, as can lamb (but I'll have yours in a heartbeat.) More often than not, snails are served out of the shell, in a plate with little depressions to hold the snail itself, so you don't have to fuss with the tongs, just use the thin little fork that is provided.
In addition to suggestions above, this book on Amazon gets good reviews
http://www.amazon.com/Eating-Drinkin.../dp/1593600860
as does this one
http://www.amazon.com/Eating-Drinkin.../dp/1892975475
