> The French and restaurants

The French and restaurants - Culture

The French like to go to restaurants for French or exotic meals.

Andréa is having lunch with a friend at an Asian deli.

For lunch

During the week, the French are going to restaurants less and less often at lunchtime. They prefer to pop into fast-food outlets, bakeries, sandwich shops or delis.

For dinner

The French go out for dinner at restaurants once a month on average. This is an enjoyable occasion: the enjoyment of trying new dishes, being served and being in good company (a romantic tête-à-tête, with friends or as a family).
The French spend between 15 and 30 euros per person.

What do they eat?

France is famous for its good food and award-winning restaurants. The French often choose to eat in gastronomic restaurants (where they most often enjoy traditional dishes) or go to pizzerias (the French eat a lot of pizza!).

Exotic cuisine

The French also like exotic cuisine. Chinese restaurants  are the most popular for a third (1/3) of them. Next in line are Italian, Indian, Japanese and Moroccan restaurants.
Good quality cooking, a good atmosphere and a friendly waiter are important criteria. Lots of French people choose their restaurant by getting advice from friends or consulting guides.
Crêpes vietnamiennes
This memo is part of the workshop
Crêpes vietnamiennes

And elsewhere?

In Belgium, Switzerland and France, service is included in the bill (l'addition).
But when the service is especially good, it is common to leave a small tip (pourboire).

Did you know?

The Michelin Guide (Guide rouge) is one of the world's oldest good food guides. It awards stars to restaurant chefs according to 5 criteria: the quality of ingredients, skill in their preparation and the combination of flavours, level of creativity, value for money and consistency over time and the whole menu.
*** exceptional cuisine that is worth a special journey.
** excellent cooking that is worth a detour.
* a very good restaurant in its category.

He said

Behind a great restaurant is rigour, passion, love for a job well done, discipline and the passing on of knowledge.

Alain Ducasse, (Chef)

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