How to order in a French restaurant? What should I do in the face of so many strange French dishes? Here, I would like to offer some ways of ordering food and manners of dining in French restaurants to tourists who are willing to study and study. Come on! When reading the menu, first distinguish several categories: entreé e appetizer French appetizer will have salad (salad), terrine (meat sauce or vegetable jelly) and soup (soup), so first find out the big categories you want, and then look closely at other collocation words in the dish name. Plat main course Some French restaurants will separate meat from fish and seafood in the same way as the appetizers. First, find the big categories: for example, porc (pork), veau (veal), boeuf (beef), volaille (poultry), agneau (mutton), poisson (fish) and fruit de mer (seafood). For example, if you want to eat beef, Dessert If you don't want to study the menu, you can ask if there are any recommended dishes, so that you won't eat anything out of the ordinary. However, some things that French people think are very traditional and delicious may not be available to China people, such as tartare de boeuf, which French old people love very much. Another example is the dessert baba au rhum rum cake, a traditional French food, but I haven't seen anyone in China who can get used to it, and even men who love wine can't stand the alcohol smell of the cake. Due to the cultural differences between China and the West, many tourists don't understand the dining style of the French. Here, based on my experience, I propose some big differences in dining culture. If the donkey friends do as the Romans do, eating in France will not cause unnecessary unhappiness:-Many French restaurants need to make reservations before going, and the opening hours are generally shorter than those in China, and most of them open at noon 12. It closes at 0/4: 30 pm 15 pm, opens at 7 pm, and closes at 0/0: 30 pm 1 1 pm. There is usually one day off in a week. Of course, there are also 24-hour restaurants. -When you enter a restaurant, no matter how tired and hungry you are, you can't just rush to the lobby to find your own seat. Wait at the door, and a usher will ask how many people you have and whether to make a reservation, and then arrange a seat for you according to the situation. Sometimes you want to sit in the seat of your choice, but the attendant can't sit for you because the seat is reserved by others. -The guests sit in their seats, and the waiter will bring the menu and leave. Because he needs to leave time for everyone to choose dishes. China used to call the waiter to his side, thinking about what he wanted to eat and ordering. But in France, after you call the waiter, he will automatically think that you have decided what to eat. If in doubt, you can of course ask clearly before ordering, but it is best to think well before the waiter comes, together with what you want to drink, because the waiter will ask together. -If you need anything during the meal, give the waiter an instruction, and he will know that you need it as long as he receives the instruction. If he doesn't come right away, it means that he is processing the instructions of other guests in sequence, and he will definitely come. Don't worry. A table of guests will be served by the same waiter to the end, so look for the waiter who serves you, and when necessary, look for someone and give instructions. -If you order the appetizer and the main course, the waiter will serve it first, and then tell the kitchen to serve the main course after you finish the appetizer and collect the plate of the appetizer (for fear that the main course will get cold), and then serve the main course. -French people don't like noisy dining, but Chinese people like lively dining. The gap between seats in French restaurants is relatively small, and there is no private room, so it is necessary not to make loud noises when eating. -After the meal, you usually need to tip the waiter, and the tip is not included in the bill. Tips can't be made by credit card, so when you check out, you need to leave a cash tip. The following is a summary of the dishes summarized by others found on the website, which is posted for the study of donkey friends who like to study: Braised veal in Blanquette de veau white sauce, simmered veal with onion, celery, carrot, cream, fresh cream, egg soup yellow and flour until cooked and thick. B? 0? 4uf bourguignon Stewed Beef with Burgundy Red Wine, a famous French dish in Bourgogne, is beef cooked with Burgundy red wine, garlic, onion, carrots, mushrooms, bacon and spices. B? 0? 4uf en daube stewed beef with red wine "daube" means braised meat and simmered meat in French. This is a beef stew with cow and red wine, with onion and tomato. It is a dish in the south of France. Bouillabaisse Marseille Fish Soup is a famous dish from Marseille Fishing Port in Provence, southern France. It is cooked with a variety of fish and vegetables and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron. Cassoulet braised pork with beans is a special dish in southwest France, especially in Castelnau, Toulouse and Carcassonne, the famous medieval old city, but it is widely seen in restaurants in Paris. It is mainly stewed with white lentils and various meats such as pork sausage, mutton, duck or goose. Choucroute garnie pickled cabbage, potato and pork is a dish of Alsace in the northeast of France. Choucroute is pickled cabbage, usually served with sausage or pickled and conditioned pork and served with potatoes. Because Alsace is close to Germany, their diet is very close to that of the Germans. If you have eaten German food, especially German sauerkraut with pig's feet, you will definitely feel that this dish is quite familiar and has the same effect. Chou farci Chinese cabbage meatloaf is made of Chinese cabbage leaves wrapped with minced pork, sausage or beef and rice or toast. This dish comes from central France, and other European countries have similar dishes, which are also very similar to the cabbage rolls we eat. Confit de canard oil-sealed duck is a traditional dish that can be eaten all over France, but it first came from Gascony in southwest France. Confit means pickling. This dish is to marinate and refrigerate duck legs with salt and garlic for at least 36 hours, and then scrape off the salt outside and bake them in the oven. I remember when I first arrived in Paris, I heard a friend from Paris say that the most common restaurant in Paris, the duck with oil seal, would not go too far, which means it is a very basic and common French dish. Coqavin braised chicken with red wine is a dish cooked with chicken and red wine, garlic, mushrooms and fat pork. Coq means rooster, but some recipes will be replaced by capon or ordinary chicken. The most commonly used red wine is Bourgogne. But each region will use their own local wine to cook this dish. So you will see coq au vin jeune in Jura, western France, coq au Riesling made with wine Riesling from Alsace, and coq au Champagne cooked with champagne. Occasionally, I will see coq au Chambertin, which is made of Burgundy's quite good Chambertin, but it's hard to eat now. Gigot de sept heures Seven-hour leg of lamb "separate heures" means seven hours, so this dish is to marinate the leg of lamb with spices and then simmer it for seven hours. Because the stew is thoroughly cooked, the taste is very deep and delicate, and it melts in the mouth. Hachis parmentier Baked Roasted Potatoes In a formal restaurant, this dish is mashed potatoes baked with minced beef and sauce lyonnaise, a sauce made of white wine, wine vinegar and onions. It is usually served in potato skins. However, the general restaurant practice is not so particular, that is, baked potatoes placed in a general baking tray. Navy d 'Agneau Stewed Mutton with Vegetables This is a spring dish, so it is cooked in a traditional stew with shoulder meat of lamb and radish rich in spring, carrots, potatoes, green beans and other vegetables and spices. Parmentier de canard Duck Melaleuca Crisp is a traditional dish in which the oil-sealed duck leg, which is torn into small strips, is wrapped in mashed potatoes and baked in the oven. Petit salé aux lentilles, a traditional dish stewed with salted pork and lentils, is simple but has a solid French flavor. Piperade scrambled eggs with tomatoes and sweet peppers is a traditional dish in the Basque region of France. Seasoned with onion, green bell pepper and fried tomato, seasoned with a unique piment d'Espelette pepper from Basque, then boiled with eggs, garlic and ham, which can be served as a side dish or as a main course. Red, green and white are the colors of the Basque flag. Pot-au-feu vegetable beef soup This is a very traditional and common French dish. Beef (usually beef bones with meat) is stewed with broth, black pepper, onion and spice bundles for one or two hours, and the flavor enters the beef overnight, then the carrots, celery, green onions and radishes are added and boiled until the vegetables are cooked and tasty. The soup of this dish is refreshing but full of flavor. Usually, the soup and the dish will be eaten separately. When eating, it is usually mixed with heavy mustard sauce and pickled cucumber, which is charming. Poule au pot French stewed chicken is a dish handed down from the period of King Henry IV in the 6th century/kloc-0. The method is very similar to our chicken stew soup, that is, the whole chicken is put into a large saucepan, and the spices are added to simmer with carrots, celery, potatoes and black pepper. Eat it with thick mustard and pickled cucumber, or any kind of white sauce mixed with fresh cream, just like vegetable beef soup. Ris de veau calf thymus This is a top-class dish in French cuisine, because the calf thymus itself is not an easy-to-obtain ingredient, and the cooking procedure is very complicated and the price is not high. Usually, the bovine thymus is boiled first and then fried, and then stewed with flour, carrots, onions, stock and spices. Ratatouille Provence stew, a traditional French dish that many people know because of the movie "Ratatouille", is a famous local dish in Nice and Provence in southern France. In southern France, they usually call it "Valentine". This is to put tomatoes, zucchini, onions, eggplant, all kinds of sweet peppers and other vegetables into a pan and fry them together with the spices commonly used in Provence cuisine. They can be eaten as side dishes or as main courses. This dish was originally cooked by farmers with vegetables at will, but later it became more and more complicated, and many famous chefs began to study this dish. 1976 The famous French chef Michel Guérard made some changes and named this dish "Confit byaldi". Later, Thomas Keller, the cooking consultant of ratatouille, put this dish into a movie, and Ratatouille's fame became so loud. Steak tartare Raw Beef Chopped raw beef or horse meat mixed with egg yolk and pickled capers (that is, the kind of small green sour beans that are often accompanied with drunken salmon) is usually eaten with Tabasco hot sauce or tomato sauce and French fries. This dish first appeared in a novel by the French novelist Jules Verne1875. The one-star restaurant on the second floor of the Eiffel Tower was named after Jules Verne, and one of the famous dishes in this restaurant was this raw beef tartar. Tartare can be made not only from raw beef, but also tartare de saumon and tartare de Saint-Jacques made from fresh raw salmon or raw scallops can often be seen in Paris restaurants. Tête de veau the contents of this dish include the edible parts of the whole cow head, and it is usually eaten with the cow brain. The method is to cook the cow head with spices and various vegetables for at least two hours. This dish sounds a little scary, but it is a dish that the older generation of French people will order. Former French President Jacques Chirac is a loyal supporter of this dish, and this dish is from his hometown of Corrèze. Tripes à la mode de Caen stewed tripe with white wine comes from Caen, a city in northern Normandy, France, which is said to date back to the Middle Ages. The tripe and carrot are seasoned with onion, garlic, thyme and laurel leaves, and then simmered with white wine, cider and calvados. It takes at least five hours to get a thick and sweet soup, and even ten hours to stew with exquisite methods.