Western: Generally speaking, French cuisine is divided into five categories: appetizers, appetizers, main dishes, cheese, and desserts. The main dishes are divided into two groups: seafood and meat.

High-end French restaurants will provide special seasonal menus, such as "winter set menu", "spring set menu", or the more unique "tasting set menu". Usually the latter has smaller portions than ordinary meals, but more varieties, and they are all from the restaurant.

Representative dish.

Generally speaking, if you are a first-time visitor to a French restaurant or simply a first-time eater of French food, it is recommended to order a set menu, which is not a hassle and allows you to taste affordable and delicious French food.

In the "set menu", they are generally arranged in the order of appetizer, appetizer, main course, cheese, and dessert. Appetizers are mostly seafood, and main courses are meat.

The regular menu is arranged in the same order as the set menu, except that there is an additional item of coffee at the end.

Make a wine list. It is recommended to start with light and refreshing white wine or champagne, and then move to rich red wine according to the order and dishes served.

Generally speaking, appetizers are mostly seafood, so they are most suitable to be paired with white wine or rosé wine; main courses are mostly meat, usually paired with red wine; the cheese that follows can be paired with fruits or spices according to personal needs; and the final dessert is paired with

Botrytis-type sweet white wine or general sweet white wine is the best choice.

After coffee, men can also order a glass of cognac as the perfect end to their meal.

To observe whether a restaurant's menu is of sufficient quality, you can judge by the "balance or not" of its menu.

Usually, in terms of quantity, a menu of sufficient standard should have five to seven choices for each item, from appetizers, appetizers, main courses, cheeses to desserts. Too many choices will cause the restaurant to have poor quality ingredients and may have inventory.

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In addition, the choice of raw materials must also be of the highest quality, such as whether there are "Perigord truffles", "Brittany lobster" or "glitter sturgeon caviar", etc.

When it comes to changing dishes, it is of course better to be bold and creative.

Of course, "eating" delicious food is an unparalleled pleasure, and "reading" the menu, studying the ingredients of each dish, and imagining its color and taste is an even greater pleasure.

A fine dinner. Whenever French cuisine is mentioned, people will immediately think of beautiful crystal lamps, candlelight, shiny knives and forks, various crystal wine glasses, and the "fine dinner" that needs to be dressed up to attend the meeting.

I originally didn't want to be restrained, but I wasn't used to the regular way of eating French food, so whenever there was a French banquet, I was somewhat resistant.

However, I recently read the book "Hidden Deliciousness" by Taiwanese food writer Peng Yiping, and I have a deeper understanding of the French food culture. The regular way of eating is just one of the ways to enjoy French food, and the French are not

I dine and drink this way every day.

Basically, dining in France can be divided into four different categories: Café (coffee shop), Bistrot (French bistro), La Brasserie (French beer house), Gastronomique (fine-class restaurant).

Each category has its own characteristics, and its catering also has its own flavor. The only thing in common is that they all cook "fine dinners" with the most French characteristics.

Gourmets all agree with the argument that "there are only two things in the world that can arouse the reaction of our five senses, one is love and the other is food." Peng Yiping is no exception, and he applies this statement to French cuisine.

superior.

She said that for France, a Latin nation that loves pleasure, going back and forth between the beloved pillow and the beloved dining table day after day has become a way of life and a philosophy of life. After all, there are still things in this world.

What could arouse our pleasure more than these two?

I think this should be the art of French cuisine.

Those who prepare this "exquisite dinner" and art are those French chefs who maintain direct contact with customers, work tirelessly, and constantly pursue the highest level of perfection.

Pierre Beva once said in "Lunch at Sousehack": "I accidentally broke into this wonderful chestnut garden, but I had no regrets at all about getting lost. Instead, I was filled with supreme tender joy, because I discovered this wonderful chestnut garden.

A treasure of delicious food. The local residents welcomed me with infinite generosity and enthusiasm, which made me forget to leave..." I don't know if Peng Yiping was tempted by this passage. After living in France for many years, he tasted the cuisine of various regions in France, and finally let me taste it, including

People like me who know only a little about French food can really appreciate the exquisite French regional delicacies from her books - the wine in Bordeaux that makes the "Bacchus addict", Corsican chestnut and goat's milk soup, Bremen

Crepes from Tarney, as well as black diamonds (truffles) and white pearls (foie gras) from Périgord, as well as sumptuous picnics in the Loire Valley area, which can be called the "French Garden"... Finally, because of Peng Yiping

"Hidden Deliciousness" aroused my yearning for enjoying an "exquisite dinner" and prompted me to revisit famous French restaurants in Beijing, which enabled me to organize a French food tasting meeting for "Boutique" readers.

When entertaining guests, be sure to ask them to come first and be seated first.

The dining table is against the wall, on the side facing the door, where the main guest is seated.

First, the main guests should be invited to the guest of honor seat, and then the appropriate position should be selected according to each person's status.

Dongfang: After sitting down, guests should be asked to order their dishes first, and other guests should also be given the opportunity one by one.

Guests are often embarrassed to order expensive dishes, so after the guests order, it all depends on the host.

When ordering dishes, you should not only highlight the local and restaurant characteristics, but also take into account the taste and preferences of the guest of honor.