[Practical information] How to order food in a French restaurant

How to order in a French restaurant? What should I do in the face of so many strange French dishes? Here, I would like to provide some methods and manners of ordering food in French restaurants for tourists who are willing to study and study. Come on! When reading the menu, distinguish several categories first: main course appetizer French appetizer will have salad (salad), terrine (meat sauce or vegetable jelly) and soup (soup), so first find out the category you want, and then carefully look at other collocations in the name of the dish. Plat main course Some French restaurants will separate meat from fish and seafood like appetizers. First of all, find the major categories: porc (pork), veau (veal), boeuf (beef), volaille (poultry), agneau (mutton), poisson (fish) and fruit de mer (seafood). For example, if you want to eat beef and dessert, if you don't want to study the menu, you can ask if there are any recommended dishes, so that you won't eat anything out of line. However, some things that French people think are very traditional and delicious may not be eaten by China people, such as beef tartar, which French old people like very much. Another example is the dessert baba au rhum rum cake, which is a traditional French food, but I haven't seen anything that I can get used to in China. Even men who love wine can't stand the alcoholic taste of the cake. Due to the cultural differences between China and the West, many tourists don't understand the French dining style. Here, according to my experience, I put forward some big differences in catering culture. If travelers do as the Romans do, eating in France will not cause unnecessary unhappiness:-Many French restaurants need to make an appointment before going, and their business hours are generally shorter than those in China. Most of them open at noon 12 and afternoon 14. Usually one day off a week. Of course, there are also restaurants that are open 24 hours a day. When you enter a restaurant, no matter how tired and hungry you are, you can't just rush to the lobby to find your seat. Wait at the door, and an usher will ask how many people you have and whether you want to make a reservation, and then arrange a seat for you according to the situation. Sometimes you want to sit in the seat of your choice, but the waiter can't help you because the seat is reserved by others. -The guests sit in their seats, and the waiter will leave with the menu. Because he needs to leave time to choose dishes for everyone. China used to call the waiter to his side and decide what he wanted to eat before ordering. But in France, after you call the waiter, he will automatically think that you have decided what to eat. If in doubt, you can ask clearly before ordering, but you'd better think it over before the waiter comes, together with what to drink, because the waiter will ask together. If you need anything during the meal, give the waiter an instruction. He will know what you need as long as he receives the instruction. If he doesn't come at once, it means that he is processing the instructions of other guests in sequence, and he will definitely come. Don't worry. A table of guests will be served by the same waiter until the end, so find a waiter to serve you, find someone if necessary, and give instructions. -If you order an appetizer and a main course, the waiter will serve it first, and then tell the kitchen to serve the main course after you finish the appetizer and collect the appetizer plate (for fear that the main course will get cold). -French people don't like noisy dining, while China people like lively dining. The seating gap in French restaurants is relatively small, and there is no private room. Don't make any noise when eating. -You usually need to tip the waiter after a meal, and the tip is not included in the bill. You can't use credit card for tipping, so you need to leave a cash tip when you check out. The following is a summary of the dishes summarized by others found on the website, which is posted for the donkey friends who like to learn: braised veal in Blanquette de veau white sauce, stewed onion in veal, celery, carrot, cream, fresh cream, egg soup yellow and flour until cooked. b？ 0? 4uf Burgundy Red Wine Stewed Beef Burgundy Red Wine Stewed Beef is a famous French dish in Burgundy. It is beef cooked with Burgundy red wine, garlic, onions, carrots, mushrooms, bacon and spices. b？ 0? 4uf en daube stewed beef with red wine "daube" means braised pork and braised pork in French. This is beef stewed with cattle and red wine, as well as onions and tomatoes. This is a dish in the south of France. Bouillabaisse Marseille fish soup is a famous dish in Marseille fishing port in Provence, southern France. It is cooked with all kinds of fish and vegetables and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron. Braised pork with beans is a special dish in southwest France, especially in the famous medieval cities of Casterno, Toulouse and Carcassonne, but it can be seen everywhere in restaurants in Paris. Mainly stewed with white lentils and various meats such as pork sausage, mutton, duck or goose. Sauerkraut, potatoes and pork are a dish in Alsace, northeast France. Choucroute is pickled cabbage, which is usually eaten with sausages or pickled and conditioned pork, and with potatoes. Because Alsace is close to Germany, their diet is very close to that of the Germans. If you have eaten German food, especially German sauerkraut with pig's trotters, you will feel that this dish is quite familiar and has the same effect. Chou farci Chinese cabbage meatloaf is made by wrapping Chinese cabbage leaves with minced pork, sausage or beef and rice or toast. This dish comes from central France, and other European countries have similar dishes, which are also very similar to the cabbage rolls we eat. Confit de canard oil-sealed duck is a traditional dish, which can be eaten all over France, but it first came from Gascony in southwest France. Confit means curing. This dish is to marinate duck legs with salt and garlic and refrigerate them for at least 36 hours, then scrape off the salt outside and bake them in the oven. I remember when I first arrived in Paris, I heard a friend in Paris say that the most common restaurant in Paris, oil-sealed duck, would not go too far, meaning that it is a very basic and common French dish. Coqavin braised chicken with red wine is a dish cooked with chicken, red wine, garlic, mushrooms and fat pork. Coq means rooster, but some recipes will be replaced by capon or ordinary chicken. The most commonly used red wine is Burgundy. But each region will use its own local wine to cook this dish. So you can see stewed chicken with French red wine, stewed chicken with Riesling wine from Alsace and stewed chicken with champagne in Jura, western France. Occasionally, I will see coq au Chambertin, which is made of Burgundy's quite good Chambertin, but it's very bad now. Gigot de sept heures seven-hour leg of lamb "separate heures" means seven hours, so this dish is to marinate the leg of lamb with spices and then stew it for seven hours. Because the stew is cooked thoroughly, the taste is deep and delicate, and it melts in the mouth. Hackis Parmentier Baked Potatoes (Hackis Parmentier) In a formal restaurant, this dish is mashed potatoes baked with minced beef and sauce lyonnaise, which is a sauce made of white wine, wine vinegar and onions. It is usually wrapped in potato skin. However, the general restaurant practice is not so particular, that is, put the baked potatoes in the general baking tray. Navy d 'Agneau stewed mutton with vegetables This is a spring dish, so it is cooked with traditional stew, with shoulder meat of mutton and radish, carrots, potatoes, green beans and other vegetables and spices rich in spring. Parmentier Duck Melaleuca Crisp is a traditional dish, in which the oil-sealed duck legs torn into small strips are wrapped in mashed potatoes and baked in the oven. Petit saléaux landelles is a traditional dish, stewed with bacon and lentils. Although simple, it has a strong French flavor. Piperade scrambled eggs with tomato and sweet pepper is a traditional dish in the Basque country of France. Seasoned with onions, green peppers and fried tomatoes, seasoned with piment d'Espelette pepper unique to Basque, and then cooked with eggs, garlic and ham, can be used as a side dish or main course. Red, green and white are the colors of the Basque national flag. Stewed beef and vegetable beef soup This is a very traditional and common French dish. Beef (usually beef bones with meat) is stewed in stock, black pepper, onion and spices for an hour or two, and the flavor enters the beef overnight, then carrots, celery, green onions and radishes are added and cooked until the vegetables are cooked and tasty. The soup of this dish is refreshing, but it tastes full. Usually, soup and vegetables are eaten separately. When eating, it is usually mixed with thick mustard sauce and pickled cucumber, which is very charming. French stewed chicken is a dish handed down from Henry IV in16th century. The method is very similar to our chicken stew soup, that is, put the whole chicken in a large stew pot, add spices, and simmer with carrots, celery, potatoes and black pepper. Eat it with thick mustard and pickled cucumber, or any kind of white sauce mixed with whipped cream, just like vegetable beef soup. Fried veal with minced calf thymus is the top dish in French cuisine, because calf thymus itself is not an easy-to-get ingredient, and the cooking procedure is very complicated and the price is not high. Usually, the bovine thymus is cooked first, then fried, and then stewed with flour, carrots, onions, broth and spices. Ratatouille Provence stew, a traditional French dish known to many people because of the film Ratatouille, is a famous local dish in Nice and Provence in southern France. In the south of France, people usually call it "Valentine's Day". This is to put tomatoes, zucchini, onions, eggplant, all kinds of sweet peppers and other vegetables into a pot and fry them with the spices commonly used in Provence cuisine. They can be eaten as side dishes or main courses. This dish was originally made by farmers with vegetables at will, but later it became more and more complicated, and many famous chefs began to study this dish. 1976, the famous French chef Michel Gairal made some changes and named this dish "Confit byaldi". Later, Thomas Keller, the cooking consultant of Ratatouille, made this dish into a movie, and Ratatouille became famous. Tartar steak raw beef cut raw beef or horse meat mixed with egg yolk and pickled capers (that is, small green sour beans that are often served with drunk salmon) are usually served with Tabasco hot sauce or ketchup and French fries. This dish first appeared in a novel by French novelist jules verne in 1875. The one-star restaurant on the second floor of the Eiffel Tower is named after jules verne, and one of the famous dishes in this restaurant is this raw beef Tatar. Tatar can be made not only from raw beef, but also from fresh raw salmon or scallops. This dish includes the edible part of the whole cow's head and is usually eaten with the cow's brain. The method is to cook the cow's head with spices and various vegetables for at least two hours. This dish sounds a little scary, but it is a dish that the older generation of French will order. Former French President Jacques Chirac is a loyal supporter of this dish, which comes from his hometown of Correze. Stewed tripe with white wine comes from Caen, a city in northern Normandy, France, which is said to date back to the Middle Ages. Tripe and carrots are seasoned with onion, garlic, thyme and bay leaves, and then simmered with white wine, cider and calvados. It takes at least five hours to cook a thick and sweet soup, or even ten hours to cook a delicate method.