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Entrées
Assiette anglaise
Assiette de crudités
Soupe de poissons
Plats
Moules marinière
Steak garni
Omelette au fromagre
Desserts
Ile flottante
Mousse au chocolat
Vins en picher
Notes
Steak
Steak-frites is often thought of as the French national dish. Rumsteak is rump, entrecôte is rib steak,
the nearest to what British would call sirloin. Sirloin is aloyau, but you rarely find this on menus.
Side dishes
If you see the word garni the meat or fish will be served with vegetables, rice, pasta or fries.
Tipping
The French tend to tip less than the British and much less than Americans. You are unlikely to cause
offence if you do not tip. 10% is more than reasonable.
Wine
The house wine or wine served in a jug (picher) or carafe and is likely to be fine.
Vegetarians
Vegetarian options tend to be more limited in France than in the UK, for example, although the
situation is improving.
Cutlery
When you have finished your plate of food it is customary to leave your knife and fork at an angle
across the plate, unlike in the UK where they are laid together parallel.
Coffee
Foe an espresso ask for un expresso or just un café. For a longer black coffee (Americano) ask for un
café allongé. For white coffee ask for un café crème.
A pre-meal drink is also known as un apéro, for short. A kir is white wine with a fruit liqueur named
after Félix Kir, a mayor of Dijon. A digestif (less commonly chosen) is a spirit (un spiritueux) chosen to
finish the meal.
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