Basic Tourist Information

French Food & Dining

The French like nothing better than to sit around a table with friends to dine and to chat! One of the great pleasures of traveling in France is sampling the country's regional cuisine. In every département of France, menus will almost always will include local specialities, which reflect predominant local products and agriculture. Each region takes great pride in its own cuisine. The French say, "A good meal must always end with a good cheese!" And a good wine is an indispensable accompaniment for cheese!



A Typical French Restaurant

People in France start the day with the petit déjeuner (breakfast), which consists of bread, baguette, croissants or brioches, with a café (coffee), a café au lait (coffee with milk), or a chocolat chaud (hot cocoa).

Then comes the déjeuner (lunch), enjoyed between noon and 2:00 pm. In the evening, the dîner (dinner) is served not earlier than 8:00pm. A French meal is always served with bread and accompanied by wine and water. With its mild winters and warm summers, the Southwest tends to follow the Mediterranean rule that food is to be enjoyed and not rushed.

Pork, sausages and mutton are regional favourites with goose and duck showing well. Black Truffles from the Perigord, to the north, are available from November to March, when groups of locals head for the forests with pigs and dogs to ‘sniff’ out the fungus growing in the root system of a particular type of oak tree.

Another delight is foie gras, made from livers of geese or ducks. This delicacy remains popular in the region, usually served as a starter with garnish and dips. It is an acquired taste and very filling. One dish that epitomises the Southwest is ‘Cassoulet’, a rich stew of haricot blanc beans, garlic, sausage, mutton and stuffed goose-neck.

Confit de canard (duck), d’oie (goose), de dinde (turkey) or porc (pork), is made from salted pieces of meat cooked and preserved in their own fat and sealed in jars or earthenware pots. Every part of the duck or goose is used in various forms. The giblets and wings of turkey, geese, ducks and sometimes chicken, are cooked with haricot blanc beans, lots of garlic, onion and mushroom, all enhanced with wine.


Fresh Bread from the Market

Customs and Excise

If you are travelling within the European Community, there is no limit to your purchases - providing they are for your personal use. Exceptions are new vehicles and mail-order purchases. There is a limit for cigarettes (800) and alcohol (spirits, 10 litres and wines, 90 litres). Travellers from other countries (outside the E.C.) must declare transported goods and should pay duty or tax on goods with a value of more than € 175. In all cases, certain goods are forbidden or subject to strict control: drugs, counterfeit goods, weapons, plants, and ivory. For everyone, entering or leaving with sums of money higher than € 7600 must declare the amount to customs.

 

 

Mushrooms play a big part in the cuisine of the southwest particularly. ‘Cèpes’, are a very fleshy and tasty close relative of the field mushroom. Its flavor is quite strong and a particular joy when served in Omelette aux Cèpes. Charcuterie (cold meats) are very common and include the regional speciality of goose neck stuffed with foie gras, minced pork meat and truffles. Served cold and finely sliced, it is very rich and filling. Wild hare is another regional favourite and can come stuffed with rabbit, pork or veal with the ever-present truffle and foie gras plus the added flavour of local liqueur, ‘Armagnac’.

The rich selection of main courses are followed by grand desserts. Rum flavoured cakes or pastries include ‘Gougnette’, a very large sweet fritter. ‘Merveille’, also a very sweet fritter, is flavoured with Armagnac while ’Jacque’ is an apple pancake.

There are about 400 varieties of French cheese! Every region has its own cheese. Among the most famous are Camembert, Cantal, Roquefort, and Brie. Cheeses range from quite mild to very strong and from soft to hard in texture.

They include the blue veined Roquefort (made from sheep's milk) and Quercy made from cows milk. Cabécou, or Livernon, is made from goats milk and is at its best between June and November. The famous village of Rocamadour produces a local cheese called Picadou. This soft cheese is wrapped in leaves and aged in earthenware pots.

Credit Cards: Because of high commissions charged, many French businesses do not accept the American Express credit card. The most commonly used credit card is Carte Bleue/Visa. Eurocard/Mastercard is also widely accepted.

Prices in France: As a rule, prices outside of Paris are significantly less expensive. In restaurants, meals are usually charged in two ways: a prix-fixe menu (also called a “menu”) includes two or three courses, with cheese or a dessert, and sometimes half bottles of wine, all at a stated price. You may also order “a la carte”, ordering each course separately, but this is more expensive. In cafes, every customer is charged a different price, depending on whether you stand at the bar or sit at a table.

Tipping: Almost all restaurants include a 15% service charge (service compris) in their prices. If a meal or service has been particularly good, leaving another 2-3% is customary, as is leaving the waiter the small change from your bill if you pay cash. If service is not included, (service on compris) a 15% tip is appropriate.

 


Church St. Orens (Montauban)

 

 

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