Au caf et au restaurant
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Au caf é et au restaurant. Le français I Chapitre 5. La diff érence entre un café et un restaurant. Pretty similar Un caf é - usually more informal. Can get just a coffee or a meal. Usually has a more limited menu than a restaurant. Usually a restaurant is more expensive.

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Au caf et au restaurant

Au café et au restaurant

Le français I

Chapitre 5

La diff rence entre un caf et un restaurant
La différence entre un café et un restaurant

  • Pretty similar

  • Un café - usually more informal. Can get just a coffee or a meal. Usually has a more limited menu than a restaurant.

  • Usually a restaurant is more expensive.

  • Check prices - in a café, where you eat determines the price. If you eat outside, it is more expensive than inside. If you buy a sandwich at the counter to go, you don’t pay the “sitting fee.” Restaurants generally charge the same inside or outside. (I learned the hard way - At a café, I once paid €6 ($9) for 1 diet coke because I sat outside on a popular plaza!!!)


  • When ready to order, place your menu face down on the table. It gives the waiter the signal that you are ready to order.

  • Call the waiter Monsieur, Madame, or Mademoiselle, not Garçon.

  • To get the bill at the end of the meal, ask “l’addition, s’il vous plaît.” If the waiter is across the room, make eye contact & make a hand motion like writing on paper. Don’t get up & search for the waiter. You’ll wait longer for your bill because it irritates them.

  • Don’t be surprised to see a dog at an outside café. They are completely welcome & very well-behaved.


  • Arrive on time for a dinner date. (10 min late is rude.)

  • Bread is torn by hand, not cut w/a knife. It is also placed on the tablecloth, not a bread plate.

  • Avoid adding salt, pepper, or ketchup to a dish. It gives the impression that you don’t think the dish is “good enough.”

  • Don’t discuss business during dinner. Wait until dessert for “shop talk.”

  • Eat what you are served. Don’t ask for seconds and try not to leave much on the plate.

  • Rest your wrists on the edge of the table so that both hands on the table, but not the elbows.

  • In a restaurant, do not talk on your cell phone.

Food expressions
Food expressions

  • J’ai une faim de loup! I’m as hungry as a wolf.

  • Elle mange comme un oiseau. She eats like a bird (not much).

  • Bon appétit! Enjoy your meal.

  • Un déjeuner sur le pouce. - Lunch on the run.

Les deux magots http www lesdeuxmagots fr
Les Deux Magots

  • Started in 1813 as a drapery store - the name came from a play called “the Two Magots of China”

  • Became a restaurant in 1914

  • Famous writers & artists came to “see and be seen”

  • Ernest Hemingway was a regular

  • Look at the menu on the site

Caf de flore http www cafe de flore com indexa htm
Café de Flore

  • Established 1887

  • Famous writers & artists also came here regularly, sometimes staying the entire day to work, eat and socialize

  • Click <<La Carte>> to see the menu. Can also look at pictures on Historique & Albumdu Flore

Le procope http www procope com
Le Procope

  • Oldest café in Paris - founded in 1686

  • Great French writers like Victor Hugo, Voltaire, La Fontaine, Balzac & Verlaine all were regulars.

  • Benjamin Franklin, Robespierre, and Napoleon Bonaparte also ate here.

  • Reservations required

  • Look at the photos on the site

Les serveurs
Les serveurs

  • Service for tourists really depends on your treatment of the staff. If you use proper French, and are polite, you’ll get better service. (RUDE - to start speaking English & expect them to understand. How would you feel???)

  • Don’t expect smiles. Smiles are not considered necessary to be polite. They are generally reserved for friends and family and they are genuine smiles. If the waiter doesn’t smile at you, don’t take it personally.

  • The pace is leisurely, so don’t expect anything quickly.

  • Good service is letting you enjoy your meal and conversation, not checking on you constantly and bringing you the bill quickly. You should feel welcome to stay as long as you’d like.

Le pourboire the tip
Le pourboire - the tip

  • The tip is already included in the bill. It will say <<service compris>> on the bill, that is the “tip/service included.” Usually it is 15% of the total.

  • Customers generally round up to the whole euro when paying as a little bit of an extra tip. Ex: My bill is €5,20. I’d leave € 6.

Une carte
Une carte

  • Menus are posted outside of the restaurant or café.

  • Prices are listed so that customers can decide if they want to eat there or not.

  • The waiters also give menus when you sit down.

Le petit d jeuner
Le petit-déjeuner

  • Smaller than American breakfast

  • Typically coffee, juice, a bread w/jam or butter.

  • Fruit and/or yogurt are common.

  • Cereal is provided in hotels that cater to Americans, but it is eaten w/warm milk. (Milk is usually not refrigerated in France because it is unpasturized.)

Un croissant
Un croissant

  • Flaky crust

  • Airy inside

  • Buttery taste

  • Many find them delicious

  • Bakeries in France prepare them fresh daily

  • They can be made w/chocolate, almonds, or fruit cooked inside.

Des tartines de pain beurr
Des tartines de pain beurré

  • Toast is usually served at breakfast.

  • Common toppings for the toast are jams and Nutella. (Nutella is a chocolate-hazelnut spread. Yummy!)

Des omelettes

Une omlette nature

Une omlette aux fines herbes

Des omelettes

Cr pes

  • Very thin pancakes

  • Can be eaten at any time of day, but often considered breakfast food.

  • Different ways to fold them

  • Can be filled w/fruit, cheese, meat, anything

  • Une crêperie is a restaurant that specializes in crêpes. Sometimes they are even little stands like our hot dog stands in cities.

Un caf

Un express - dark, rich, strong coffee

Un crème - coffee w/cream (sugar optional)

Un café

Le d jeuner
Le déjeuner

  • Un club sandwich au poulet et une salade

  • Served between 12-2pm

  • Lunch is typically a sandwich, soup or quiche with a salad and drink. Bread & water are always served.

Un croque monsieur
Un croque-monsieur

  • “Mr. Crunchy”

  • A toasted ham & cheese sandwich

  • Has Gruyère cheese melted on top and between slices of bread.

  • Sauce underneath the ham has butter, parmesan, flour, salt & pepper.

  • My favorite lunch at a café! It is on every café menu.

Un croque madame
Un croque-madame

  • Same as a croque-monsieur, but with an egg on top.

  • Also on every menu at a café.

Un sandwich au jambon
Un sandwich au jambon

  • Usually the bread is a baguette - hard, crunchy crust, soft inside

  • Ham, cheese (often melted), lettuce, tomato, mayo

  • Can be purchased “to go” at many delis. People walk down the street eating it rolled up in the paper.

Un sandwich au fromage et tomate
Un sandwich au fromage et tomate

  • Baguette, melted mozarella cheese & tomato

Une salade verte
Une salade verte

  • 3-4 types of lettuce

  • May have tomato and/or olives

  • Usually has a dressing w/an olive oil & vinegar base

Une soupe l oignon
Une soupe à l’oignon

  • Beef or chicken stock

  • Red onions

  • Garlic

  • Bay leaf, thyme, salt & peper

  • Gruyère cheese

  • Parmesan cheese

  • Always served w/bread

Quiche lorraine
Quiche Lorraine

  • Crust - Butter, egg, flour, salt

  • Filling - ham, eggs, cream, cheese, salt & pepper

Une saucisse de francfort un hot dog
Une saucisse de FrancfortUn hot-dog

  • Not eaten often like in the US

  • Usually served in a toasted buttered bun

  • Can buy one at a sporting event like we do.

Des frites
Des frites

  • Taste the same as ours

  • Eaten w/salt & ketchup

  • Sometimes served in a paper cone


  • Only in Canada

  • A specialty in Quebec & has spread across Canada

  • French fries w/brown gravy & cheese curds on top.

  • Some love it, some hate it.

Le d ner
Le dîner

  • Served 7:30pm-10pm

  • Usually 3 courses: hors d’oeuvre/entrée, plat principal, fromage ou déssert

  • The main course is usually meat w/pasta or rice and vegetables.

Des escargots
Des escargots

  • Snails

  • Typically served w/a butter/garlic sauce (that’s what is stuffed into the shell on top of the snail)

  • Chewy texture

Poulet proven al http www epicurious com recipes food views chicken breasts proven al 242287
Poulet Provençal

  • Chicken with tomatoes, garlic, black olives, basil

  • Potatoes

Du poisson avec ratatouille
Du poisson avec Ratatouille

  • Fish w/ratatouille

  • Ratatouille - eggplant, zucchini, bell pepper, onion, olive oil, garlic, basil, thyme


Boeuf bourguignon
Boeuf Bourguignon

  • Beef

  • Carrots

  • Potatoes

  • Onions

Le dessert
Le dessert

  • Typically, fruit is a common daily dessert at home.

  • French desserts are beautiful creations.

  • They are sweet, but not as sugary sweet as our desserts.

  • Many desserts include cream, a pastry dough, and fruit.

Une glace au chocolat
Une glace au chocolat

Un gâteau glacé au chocolat

Une glace la vanille
Une glace à la vanille


  • A puff pastry w/ vanilla pudding or ice cream between the layers of pastry

  • Topped w/melted chocolate

Almond tuiles
Almond Tuiles

  • Sugar cookies w/almonds

Une tarte aux fraises
Une tarte aux fraises

  • Strawberry tarte

  • Tartes are common cakes. They have a thick, sweet crust.

  • They often have fruit on top, like strawberries, raspberries, apples, or a mix of blueberries, strawberries & kiwi.