Рестораны во Франции

Every village has its restaurant, most of
them serving old-fashioned French dishes perked up by local ingredients, sometimes
with a dedicated menu of local specialities.
Opening hours are short and usually inflexible,
typically noon to 2pm and 7.30pm to
9pm or 9.30pm, sometimes a little later in
touristy places or large towns – but don’t
expect to turn up outside a restaurant’s
stated hours and be served. Almost all
restaurants are closed one day of the week,
often a Monday, and often for one regular
evening and one lunchtime session, too;
details of when a restaurant is closed are
given with every review.
If it’s a weekend night or you’re travelling
in high season, it’s wise to reserve – phoning
or calling the same day is usually fine.
Telephone numbers are given in the Guide
whenever you might need them – at less
touristy places this is really weekends only.
Many restaurants double as hotels – don’t
ignore them for this reason, as the emphasis
is typically on the cooking. Children are
almost universally welcomed with an inexpensive
and unpatronizing menu enfant.
For more glamorous, chef-concocted
cuisine, you’ll have to book at the more
expensive and formal type of restaurant,
commonly located in the middle of the countryside.
Livelier, more modern, bistrot-type
places are only really found in the big towns,
along with ethnic restaurants – mostly
Indian, North African and Chinese – and
traditional brasseries, which serve straightforward
French food at all hours.
In French, a menu means a fixed-price set
meal, which is usually the best way to eat. All
restaurants have a selection of these menus,
often starting with a bargain-priced menu
touristique with no more than a couple of
choices for each of two or three courses,
and a price tag of as little as e10–15. You’ll
find more interesting pickings in the midpriced
menus, especially if there’s a menu
du terroir of regional specialities. At the top
of the range you may find a multi-course
menu gastronomique or, at the showiest
places, a menu dégustation, which may
even have a different wine served with each
course. The menu itself is called la carte, and
eating à la carte means you can choose
from all the dishes on offer, which works out
a lot more expensive.
At lunchtime, most restaurants offer
excellent-value two- or three-course menus
for around e10–15, or a simple, inexpensive
plat du jour (dish of the day).
In France, salads and often vegetables,
too, come separately from main dishes,
and cheeses come before dessert. Firsttimers
from North America should note that
entrée means an appetizer or starter – main
courses are les plats, or plats principals. At
the end of the meal, you’ll always be offered
un café – which means an espresso – and
it’s never included in the price of the menu.