When eating, eat cold dishes first, then eat a main course, and finally eat cheese, fruit or cakes and sweets.
The accompanying food is wine, not spirits, red wine when eating meat, and white wine when eating fish or seafood. There is also a rose wine that you can drink when eating fish or meat. All the wines mentioned above are sweet and called dry wine, while sweet wine is called aperitif when eating snacks before or after meals.
French people are used to drinking coffee after lunch. Sometimes drink a small glass of hard liquor after drinking coffee.
The menu of a small restaurant is usually posted outside the store, so you can know the price in advance. The price of vegetables in each restaurant is different, and there is a big gap.
There is a restaurant named La Berros at 5 1 Grand Austin Street in the Latin quarter of Paris. This ancient restaurant is famous for two great artists, one is La Perus, the author of Memories of Lost Years, and the other is Picasso, the founder of abstract painting.
Proust's former residence is in MarSelb Street, 19 13. It was in this restaurant that he wrote the first poem "Swann's Side" about the memories of the past years, and the famous "Little Madeleine Dim Sum" was the signboard of this restaurant. Picasso moved his studio to No.7 in this street on 1936. Unlike Proust, who could only afford Little Madeleine, Picasso was already very rich at that time, and La Berros restaurant became his "imperial restaurant", which represented the highest level of Parisian cuisine in the early 20th century, such as Huang San foie gras, Supiser lamb chops, white truffle omelet, steamed trout with rice wine and Picasso's lover. Dora Maar's "Crispy Steamed Goose Liver" is a triangular pastry bag filled with fat and tender foie gras after being cut. Exquisite, elegant and fragrant, don't underestimate this dish that inherits the essence of Parisian cuisine. It is necessary to grasp all aspects such as material selection, workmanship, temperature and baking to avoid steaming into a "sugar triangle".
As the food capital of the world, Paris has various restaurants. After three prosperous periods: Louis XIV, Renaissance and the third day of the 20th century, the cuisine in Paris reached its peak in history. Chefs in Paris have become the symbol of this city and are exported to top restaurants in Europe and America. Every issue of Maggie Lin's Dining Guide can omit anything except Parisian recipes. In fact, the earliest cookbook in Paris was The Complete Book of Home Economics in Paris, written at 1392. The author is a man in his sixties who used to be a restaurant owner. He married a wife in his twenties and passed on his famous cooking skills to her. Jean-Robert, a famous French cultural history expert? Jean-Robert Pitt said in French Cuisine: "The catering foundation of a city is actually laid by a civilian rather than a food expert, which shows how profound and solid the connotation of Parisian cuisine is!"
Indeed, when you eat in any restaurant in Paris, you can feel what Pete called "the connotation of food", and put the food aside for the time being. Restaurants in Paris can not only make people full, but also make people eat well, which you can't feel in other cities-every dish is so elegant and elegant, just like a shiny violin in front of you, just want to listen to its sound but dare not touch it. Of course, like the famous violin, the catering in Paris is also surprisingly expensive. A full meal, that is, a leisurely dinner for two or three hours, costs at least $ 100, and a slightly formal star-rated restaurant costs more than $400, not including the tip of 15%-20%.
Most French novels involve chapters in Paris, the most famous of which is Notre Dame de Paris by victor hugo, and of course there are many, many more. ...
I hope it helps you.