Posts from March 2010

Although French restaurants might seem similar to the ones in North America, there are some differences you should know about. Eateries in France are essentially temples for worshiping food. Each part of the country has its own specialties which beguile your nose and tickle your taste buds. But in order to feast like the French do there are a few simple rules to be followed:

Meal Times

French do not like to rush their meals; they view them as an integral part of their daily plans.
Lunch is served between noon and 12:30 pm. Be sure to arrive on time because the restaurants stop seating around 1:30 pm.
Dinner starts around 7:30 pm, since it is customary to eat at 8:00 pm. Do not arrive later than 9:00 pm or you may not be seated.

Reservations
It is most necessary to make reservation for dinner especially if you are dining in the countryside. Call the restaurant in the morning or the day ahead to reserve a table. It is courteous to book ahead, so the restaurant owners can plan accordingly. The great thing about reserving a table in the countryside is having it for the whole night, since the restaurant doesn’t expect a table turnover. Reservations are usually not needed for lunch except for Sundays which is popular day for families to eat out.
Upon arriving at the restaurant ask to be seated by saying:
Je voudrais une table pour (un, deux, trois), s’il vous plait (Juh voo-dray oon tah-bluh pohr (uhn, duh, twah), s’eel voo play) – I would like a table for (one, two, three), please.
If there is a line in front of you, you may want to ask:
Combien de temps faut-il attendre? (Com-byan de tohm foh t’eel ah-tohn-druh?) – How long is the wait?
In response you may hear une heure (one hour), quarante-cinq minutes (forty-five minutes), une demi-heure (a half-hour), or quinze minutes (fifteen minutes).

Being Seated
Upon arrival to the restaurant, wait for someone to greet you and show you to your table. In France, when couples sit down at the table it is customary to let the woman have the better seat. Example: the man takes the chair that faces the wall; the woman assumes the chair that faces the view of the room. If you do not do this, no one will say anything but they will think it is odd.

Cartoon: insect de jour (medium) by toons tagged restaurant,frogs,legs,soup,de,jour,menu,food,waiters,cafe,toad,waitress,stops

Ordering
Most menus in France offer three of four courses:
• Entrée: in North America we call the main course the “entrée”, but in France this term is used for the appetizer course.
• Plat Principal: this is the main course, which includes meat or fish with a side.
• Cheese: (fromage) small piece of cheese is sometimes enjoyed after the main course.
• Dessert: ice cream, cake, or fruit tart are common choices.
• Coffee: (café) this is served afte the dessert and is ussually espresso.
You are not obligated to order something from each course. You may pick and choose whatever you desire.

Common Words
carte – menu
apéritif – pre-dinner drink
carafe d’eau – jug of water
boisson – drink
amuse – gueule-appetizer
plat principa l- main dish
plat d’accompagnement – side dish
viande – meat
bœu f- beef
poulet – chicken
fruits de mer – seafood
poisson – fish
légume – vegetable
fromage – cheese

Other important phrases you may need to use when ordering:
Je suis un végétarien (Juh swee z’uhn vay-jay-tahr-ee-ehn) – I am a vegetarian.
Je suis allergique (aux noix, aux crustacés) (Juh swee z’ah-luhr-jeek (oh nwah, oh croo-stah-say) – I am allergic to (nuts, shellfish).

The Set Menu
Some restaurants offer a set menu which is well priced and offers daily speacials. They allow you to select two or three dishes from each course. This is a great way to try new cuisine, although be careful about making substitutions on the set menus. It is an insult to the chef to change his recipe.

Wine
Restaurants offer wine by the bottle or glass. Vin de pays wine is less expensive than the AOC wines which are the official wines of the regions.
To ask a waiter’s advice about wine, say:
Quel vin proposez-vous? ( Kel vehn pruh-poh-zeh voo?) – What wine do you recommend?

Water
It is customary to order water with every meal whether it is with gas or flat.

Bread
The bread is brought out after you have ordered the meal. Although, the French do not eat it with butter or oil, and they do not have bread plates either. The bread is eaten with the meal.

Paying for the Meal
As in most European countries the bill is not presented when you have finished your meal because they do not want you to feel rushed to leave. In order to get the attention of the waiter say:
S’il vous plait (please) or S’il vous plait, l’addition (can I have the bill please).

Tipping
In France service is always included in the prices listed on the menu. You do not have to tip, but it is customary to leave a 5-10% tip if the service was good.

Still hungry for more French? Here’s an awesome language game to play here

Courtesy of our guest blogger, Jeremy.

I’ve always wondered about French-based créole. How did it develop and how has it evolved? Where is it spoken and what similarities does it share with normal French?

Of course, this French blog won’t be able to cover exhaustive answers to such open-ended questions, but it can provide you with some lesser-known yet salient facts. For example, did you know there are multiple varieties of French-based creole languages? After the earthquake that rattled Haiti around the country’s epicenter and capital, Port-au-Prince, more became aware that Haitian Creole is the most widely spoken French-derived language in the world with 13 million speakers.

Creole contains a vocabulary with cognates rooting themselves in parent languages. This is why the grammar and pronunciation of Haitian creole appears to be peppered with multiple phonetic parallels and similar semantic flavorings of modern-day French. Creole is therefore a pidgin language because it was born in a simplified context as a means of communication between groups forced to speak disparate dialects or linguistic patterns. The French have actually employed the term patois (Old French for “to handle clumsily, to paw at) to describe pidgin languages like creole because it appears that its speakers were quite awkward in edifying their new linguistic fabric.

French creole sprouted from French colonial soil, which is why it is the most widespread of all creoles. As they built harbors to support trade triangle traffic and new communities, native inhabitants as well as imported slaves were forced to “clumsily handle” spoken interactions. This is why Haitian creole has woven French, African, and Amerindian substrates together with several English and Spanish ingredients. It is no wonder that French Guiana Creole, Reúnion Creole, Seychellois Creole, Rodriguan Creole, Antillean Creole, Karipúna Creole, Mauritian Creole, Agalega Creole, Chagossian Creole, and other African- and Indian Ocean-bred permutations of creole have conformed to strikingly similar patterns.

How difficult is it to speak? Well, you can decide for yourself by taking a look at Haitian Creole colors here:

http://www.metacafe.com/watch/2317159/

How else can I entertain your appetite? Well, apparently French-based creole is also spoken throughout southern Louisiana. It just seems like the French were everywhere just a few short centuries ago!

Courtesy of our guest blogger, Jeremy. If you’d like to blog for Transparent French, please leave a comment below!

Are you thinking about trying to get a job in a French-speaking country?  It would be a great language learning-experience, that’s for sure!  If you are, then you will need to know a few important things about writing a résumé for your prospective employer(s).

1. The first order of business? Résumé literally means “summary”, so you should never submit a résumé to a French-speaking employer. Instead, submit un C.V. (curriculum vitae). The word résumé has been adopted in English to refer to job application documents, but in French the common terminology is un C.V.

2. A proper French “résumé” (again, C.V.) requires a fair amount of situation personnelle et état civil (personal information). Oftentimes pictures and other extraneous information is needed more so than you may be accustomed to in other parts of the world. Examples of this are providing your nationalité (citizenship) or situation de famille (marital status).  For the latter, you may include célibataire (single), marié(e) (married), divorcé(e) (divorced), or veuf /veuve (widowed). Âge (age) might also be useful, or simply your date de naissance (date of birth).

3. The contact information part is fairly simple, but critical. A well-written French C.V. has your numéro de téléphone (phone number) in as many varieties as possible — portable (cell phone, mobile); domicile (home phone); bureau (work phone) — as well as your adresse e-mail (email).

4. The meat of your C.V. will include brief sections for expérience professionnelle (work experience), formation (education background), connaissances: linguistiques et informatiques (skills: languages and technology), your project professionnel or objectif (career goals), centres d’intérêt, passe-temps, loisirs, activités personnelles/extra-professionnelles (interests, pastimes, leisure Activities, hobbies).

5. For describing your level of language mastery, it is always best to be honest. If you happen to get an interview, your employer wouldn’t want to be taken off guard so it pays to be conservative here. Below are some helpful qualifiers:

Maîtrise convenable, Bonnes connaissances: Intermediate:

Lu, écrit, parlé: proficient

Courant: fluent

Bilingue: bilingual

Langue maternelle: native language

6. I’ve found it’s useful on any C.V. to put your références (references/referees) and their nom et coordonnées (name and position).

7. Since there are a plethora of ways to format your résumé in French-speaking countries, I’ve provided a link of some examples for your convenience.

Bonne chance!

Courtesy of our guest French blogger, Dasha:

April Fools Day is almost here, so start planning your pranks! Have you actually wondered how the tradition started? It is hard to tell where April Fools day was first celebrated because no records about the custom were ever recorded until the eighteenth century. The custom is said to originate from Europe in the sixteenth and seventeenth century in Great Britain, Germany, and the Netherlands. The most popular theory about the origin of April Fool’s day came from France.

According to the Julian Calendar, January 1 is the first day of the year, but as Christianity spread throughout Europe it was changed to Christmas or Easter because it represented greater theological significance. By the 1500′s the European Calendar system was a mess. Not only were countries running on different calendars but also they had to change new year’s day every year since Easter is tied to the lunar calendar.  The French still celebrated New Year by exchanged gifts on January 1 following the old calendar, and Easter was primarily used for legal and administrative purposes.

Quickly people saw the huge inconvenience in starting the year on Easter, so they started to switch back to January 1. It is common to see both forms of dating listed in the early sixteenth-century French books. In 1563 King Charles IX declared January 1 to be the first day of the year, aligning legal convention with what had become a popular practice. Eighteen year later, Pope Gregory issued a calendar reform throughout Europe which encouraged to start the year in January and creating a leap-year system.

So how does the calendar have anything to do with April Fools day? Once France began using January as the start if the year, many people refused to comply and continued to use the Easter day. Some citizens simply had no idea that the law had changed since they lived in remote villages. Those who were stubborn to use the new system had jokes played on them. Pranksters would stick paper fish to their backs, thus the victims of the prank were called “Poisson d’Avril”, or April Fish. To this day this term is used for April Fools-and so the tradition was born.

There are a few theories to why fish is associated with April Fools Day in France. During the month of April the French streams and rivers are abundant with young fish that had just hatched. These fish are easy to fool with a hook and lure, therefore “Poisson d’Avril”. Other believe the correlation originated from the zodiac sign of Pisces, which falls near April.

No matter how the tradition came about, France is very dedicated to celebrating “Poisson d’Avril”.  Many pâtisseries (bakery shops) sell special poisson (fish) shaped creations out of dough or chocolate. The custom is especially enjoyed by kids who create their own paper fish to fool others and savor the sweet treats.

***

He who lives without folly isn’t so wise as he thinks. – François, Duc de La Rochefoucauld

Ever been to a restaurant and wanted to say the name of a fancy French wine on the menu? Just trying to impress your next date? French wine (le vin) provides a great opportunity to practice basic French vocabulary and pronunciation. For this week, let’s practice looking at a few French wine varieties and essential terms to discover how they are properly pronounced. To practice, try saying these very slowly a couple of times and then speeding them up. You’d be surprised at how easy it comes!

Varieties

Le vin blanc (Leuh-voh-blonc) – white wine

Le vin rouge (Leuh-voh-hrooj) – red wine

Le vin rosé (Leuh-voh-hrosay) – rosé wine

http://www.france-travel-secrets.com/images/french-wine-vineyards-4-burgundy.jpg

French Wines Pronounced

Armagnac (ahr-maohn-yak)

Bordeaux (buhl-doh)

Cabernet Sauvignon (kah-behl-nay so-veen-yeoh)

Champagne (shom-pahn-yuh)

Châteauneuf-du-Pape (shat-ooh-nuf-doo-pahp)

Cognac (con-yahk)

Médoc (may-duk)

Merlot (mehrl-oh)

http://www.theploughhundon.co.uk/french-wine-flag.jpg

Essential Phrases

dégustation de vin (day-gie-stah-seeyohn due voh) – wine tasting

un verre (vaihhr) – glass

une bouteille (booh-tay) – bottle

Any questions, be sure to ask!

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