The French Eating Out Guide
Below you will see our extensive ‘eating out’ guide. This is simply a rough guide as to which meal choices are to be avoided, savoured, or indulged in. We have concentrated on starters, mains and side dishes. This is because if you are choosing to have 2 courses, you should choose starter and main, rather than dessert. Sides can also be helpful in bulking out a main course with extra veggies and salad.
French cuisine has a tendency to contain high amounts of fat as many things are cooked in butter and cream. Instead choose meals that are sauteed and roasted without these.
|
AVOID |
SAVOUR |
INDULGE |
|
| STARTER | – Cheese soufflé
– Selection of cheeses – Seafood bisque |
– Ham hock terrine
– Snails (usually cooked in butter) |
– Fish soup
– Smoked salad with lemon |
| MAIN COURSE | – Avoid butter & cream based dishes | – Lamb rump with ratatouille
– Chateaubriand (choose salad/vegetables instead of chips & have sauce on the side) – Beef bourguignonne (beef stew with mushrooms & shallots) – Eggs benedict with spinach & smoked salmon (request hollandaise sauce on the side) |
– Salmon, sautéed potatoes & samphire
– Roast chicken with sautéed potatoes & broccoli – Chickpea crepe with goats cheese & salad – Roasted duck breast with seasonal vegetables |
| SIDE | – French fries | – Spinach with garlic cream
– Olive and feta cheese salad |
– Seasonal greens in Dijon vinaigrette
– Sauteed mushrooms with garlic & parsley – Sauteed green beans |
