Paris Sounds

Posted on October 29, 2008
Filed Under Vacation Rentals

Are you planning a trip to the Romantic capital of Europe? Planning to don a beret, grow a thin wispy beard and learn a bit of the lingo? First of all, it’s important to book that perfect apartment or hotel in Paris and then tackle the menu. Here is a guide to how to straighten out those tricky words and phrases that confuse the non speaking, but French food loving travelers out there like me.

First of all you’re thinking about ordering the basics. Paris is known for preparing fantastic appetizers and you need to know the best things on the menu. Why not go for the “fruits de mar” or shellfish? My favourite is “oeuf en meurette” which is egg poached in red wine. Other popular first course dishes in the country’s capital are of course, “fromage” (cheese) and this can either be eaten as a starter or desert, and lots of main courses come with the stuff too! It is imperative to try some of Paris’ “galette” which is a delicious round flat cake of flaky pastry, potato pancake or buckwheat savory crêpe.

Secondly, lets carry on with meat. Because we all love a bit of meat. Lets face it, Paris is the best place to find restaurants which serve exquisite meat, including “Le Bistrot d’à Côté Flaubert” which serves fine quality meat including lamb from the Pyrenees in a crumble crust with garlic shortbread biscuit and a bowl of smooth purée. Mouth watering no? So, what do you need to know when you’re looking for that all important dish on the menu that is going to make your night? Firstly, the ones to be more wary of; “andouillette” which is sausage made from pig’s offal, “boudin noir/blanc” is black blood / white pudding, “tripoux” dish of sheep offal and sheep feet, “ris de veau” veal sweetbreads. The tastiest dishes; “bistec” steak, “contre-filet” sirloin steak, “bourguignon” beef cooked Burgundy style, with red wine, onions and mushrooms, “entrecôte” beef rib steak, “cochon de lait” suckling pig, “gigot d’agneau” leg of lamb, “aiguillettes” thin slices of duck breast, “pintade” guinea fowl, “supreme” fillets of chicken in a cream sauce, and “poulet” – chicken. In general, these dishes are more appealing to your average Brit, who normally runs a mile from animals’ insides.

Finally, you want to order your desert right? “Bavorois” is a delicious moulded cream dessert, “clafoutis” is batter filled with fruit, “crème chantilly” is sweetened whipped cream and “fromage blanc” is smooth cream cheese. Hopefully once you’ve got the flights, accommodation and foody lingo sorted out, you’ll be on your way to the perfect romantic trip in Paris…!