Before the dish will have a bread up, if you want to butter the bread, be sure to break the bread into small pieces that can be eaten in one bite, before eating in small pieces of butter. Do not butter the whole loaf. It is said that the custom of eating bread "to eat a bite to break a bite" has been passed down for centuries, in order to give the leftover bread to the poor.
Second course: SoupThe delicious French soups range from thick meat soups to light vegetable soups and fresh seafood soups.
If the soup is too hot to drink, you can't blow on it with your mouth, you have to wait until it cools down naturally.
Third: hot appetizer to eat here is the main dish of French cuisine. The main dishes are mainly meat and seafood, and each person can order 1-3 main dishes according to the size of the appetite.
Do not eat too fast, gulping food not only affects health, but also a sign of rudeness. If you are eating with others***, then be careful to eat at the same speed as everyone else.
Fourth: Dessert After the main course, you can order a dessert, which can be food such as ice cream.
Don't talk with the spoon in your mouth and don't talk when you have something in your mouth.
How to use:
Drink soup with the spoon scooped outward so as to avoid dripping, and drink soup from the side of the spoon without making a sound. To drink soup you can tilt the saucer outwards to allow the spoon to scoop its last drop.
Eat fish with a smaller knife and fork, holding the fish fork in your left hand with the tines facing down. The fish knife is used to strip the fish and push it onto the fork. Meat-eating knives and forks are the largest, and the index finger of the right hand holding the knife should be on the back of the knife, an inch away from the handle. The left hand holds the knife tines down. There are also special forks and knives for salads, which are the smallest size of forked knives. The escargot tongs are simple to use, picking up the escargot and pulling the meat out with a special spoon.
Knives and spoons are on the right, forks and napkins on the left, liquids on the right and solids on the left. Utensils are used from the outside first.
Don't remind others of their mistakes with cutlery, and don't apologize publicly when you're wrong.
Once the tableware is in your hand, you can't touch the table again; if you want to take a break in the middle and don't want to take away the plate, you should put the knife and fork crosswise in the plate at 8:20, with the knife at the bottom and the fork at the top, and the tines of the fork downwards, so that the knife and fork look like an inverted V-shape, and then at the end of the meal, the knife and fork are placed parallel to each other on a slanting plate, with the head of the knife and fork pointing to 10 o'clock.
The correct use of fork and knife:
A formal French meal down, at least to use 20 or so knives and forks, not only French meals, other Western food with a knife and fork is the same, there are a lot of noteworthy places, the general French people like to eat escargot, oysters and whatnot, then the dining tool will be a little more.
Placement of cutlery:
After taking a seat in a French restaurant, facing a pile of knives and forks in front of you is not a little confused? In fact, the placement of tableware is to guide the meal, if someone invites you to eat French food, just look at the tableware to know today's banquet has a few dishes.
The order of use of tableware is first from the outside to the inside of the use of knives and spoons on the right; fork and napkin on the left; glass on the right; plate (salad, butter plate) on the left.