Dining places will normally open with 12pm and close at 2. 30pm. In larger companies together with in schools lunch is eaten in the cafeteria which serves comprehensive meals. In most schools children are provided with a 3 course meal and are not given an option but eat from your set weekly menu. Many workers in France, like lorry drivers, are provided with lunch vouchers that could be used in many restaurants and supermarkets.
Le restaurant (dinner) generally is a family affair in France with most children using a snack after school with 4. 30pm and then eating with the families later in the evening. Dinner normally consists of three courses you start with the ‘Hors d’oeuvre’ which is often soup followed through the ‘Plat Principal’, the principal course. The meal is finished with a cheese course or dessert that could be something simple such as some fruit or a Yogurt. Restaurants mainly open at 7pm and will stop taking orders involving 10pm and 11pm. Many restaurants are closed with Sunday evenings.
Sipping in France
France produces and consumes probably the most amount of wine per person every year on the globe behind Italy. However, wine consumption has decreased by 50% since the 1960s with beer and cider becoming more popular. Other popular drinks involve ‘Pastis’ an aniseed flavoured drink. However, wine and water is commonly served with both noon-time meal and dinner.
Please note that since March 2011 the legal drinking age group has increased from 16 to 18.
Outcomes Eat in France
Quite a wealth of places you eat and drink in France.
Restaurants are generally open only around mealtimes and are often closed one day in the week. You can choose food from a printed menu which, for legal reasons, has to include some sort of prix-fixe menu (a pair menu). Very several restaurants offer vegetarian options.
Bistros are smaller than restaurants and you will find the menu us given to you verbally from the waiter or which has a chalk board. They usually tend to feature regional cuisine. Bistrot a Vin are similar to Tavernes offering inexpensive alcohol drinks. They may provide food being a bistro or alternatively just offer simple snacks including cheese and sausage.
Brasseries were arrange in the 1870s just by refugees from Alsace Lorraine and serve beers and wines from the Alsace region along with regional foods like Sauerkraut. Most Brasseries are open all day along with local Rungs which also serve drinks, pastis, beer and wine.
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