casey

What was your favorite meal entree in France? Please describe and, if you recall, list the French name.

Rex

Are you asking about "starter courses" - - also called "appetizers" in America - - or "entrees" in France (your "entry point" into the meal) - - or do you mean "main courses" - - "plats principaux" in France - - which get called "entrees" in America (for no obvious reason)? <BR>

casey

Rex, thanks for bringing up this clarification---I'm asking about the "main courses" or "plats principaux".

Ursula

Casey: I have three favourite typical French main courses: <BR> <BR>"Lapin à la moutarde" (rabbit in a mustard sauce) <BR>" Coq au vin" (chicken in a wine sauce) <BR>"Boeuf Bourguignon" (beef in a wine sauce) <BR> <BR>To have these dishes homemade done, you'd have to go to a typical French bistrot very often hidden in a small street far from tourists. <BR>PS: In Paris, I am never on a diet. Steak and salad is for home (which is Switzerland).

Patrick

Ursula, I'm with you, especially the Lapin au moutarde -- probably my very favorite. But if in Dordogne and other southern regions it is pretty hard for me to resist ordering a really good cassoulet.

Sue

Also in the Dordogne, I was introduced to magret de canard (duck filet), grilled with pepper sauce. Yum.

Ursula

Good sites for restaurant search in Paris: <BR> <BR>www.pariscope.fr (in French only) <BR>www.parisavenue.fr (also English) <BR> <BR>Pariscope is the weekly magazine with all "What's on". It has also a street finder. <BR>Parisavenue is sponsored by "Le Figaro" and I really like to go through their pages for new hot spots and so on. <BR>PS: Patrick, you might find out about a nice cassoulet place in Paris. Then please let me know!

richardab

Any french dish with venison or duck is FAB!

elvira

Magret du canard, hands down. Pepper sauce, currant sauce, plain - it's a slice of heaven <BR> <BR>Somewhere in the Champagne region, pork that was infused with garlic, tasted like the little porker was fed garlic. <BR> <BR>Trout (truit) in the south of France. Roasted. <BR> <BR>And pizza in Provence, with that cooked egg on top.

Rex

LE BAECKAOFA AUX TROIS VIANDES <BR>(potée alsacienne composée de viande de boeuf, de porc, et d'agneau marinée au vin blanc d'Alsace) <BR> <BR>

kalena

Le plat Alsaciene, oui, mais à l'Alsace. A Paris, il y a vraiment trops de choix: Le canard est toujours excellent. Ainsi le pulet rôti, l'agneau, les gibiers, etceterá, mais pas le riz de veau cette année. <BR>Sorry...practicing...quelle merveilles culinaires. Je suis heureuse.

Ger

As a "starter" <BR>- all the oysters you can consume with a glass or two of Champagne or Sancerre <BR>- Boudin (Black pudding) <BR> <BR>As a main dish: <BR> <BR>- Cassoulet <BR>- Confit de Canard <BR>- Magret de Canard <BR>- Lapin (Rabbit)de anything <BR>- Steak & Frites <BR>- Fruit de Mer (a magnificent mound of shell-fish on ice) <BR> <BR>Regards

Leslie

Coquilles St.Jacques (scallops in white wine sauce) in a puff pastry shell..I'll never forget that meal!