What to nosh on in Paris.
A unique experience for the uninitiated. Ordinary garden snails are soaked, cleaned, grilled and served up dripping with garlic butter. The texture is close to a firmer slice of mushroom and the garlic butter is readily mopped up with bits of bread. A must-try-it-once affair so get a plate to share.
Not the epitome of French cuisine but a cult dish nonetheless. Again, get a plate to share if a whole plate alone seems too daunting. Traditionally they are grilled and the flavour is not overwhelming.
The faithful traveller standby. A boulangerie is a bakers that will make a fresh baguette to order or have ready filled ones with fillings ranging from salads to cheese and ham to cheese and tuna to just cheese. Simple, cheap, quick to go and a far better alternative to the French fast-food outlets.
These are giant pancakes, very versatile and available everywhere. The fillings can be savoury or sweet, whipped cream optional of course.
La Carte - dishes are individually priced and usually more expensive. The plat du jour is the dish of the day.
Menu Prix-fixe - up to 4 courses for a set price. Better value and all charges are included. The Menu du Jour is a good option as it usually is the freshest.
Menu Touristique - avoid it unless you are into boring food.
Menu Surprise/Degustation - small servings or tastings as selected by the chef. A good way to try a variety of dishes.
If you are sitting down in a café the waiter will bring the receipt to the table either on the serving tray or if requested which you take to the counter at the conclusion. Tipping is normally 10% or just round up the amount with the change if service has been good.