Unfortunately, it can also be quite disappointing; many restaurants serve very ordinary fare, and some in touristy areas are rip-offs.
In other words if you want to eat good food you will need to do your research – just like anywhere else – Try asking locals, hotel staff or even browsing restaurant guides for recommendations as simply walking in off the street can be a hit and miss affair.
There are many places to try French food in France, from three-star Michelin restaurants to French “brasseries” or “bistros” that you can find at almost every corner, especially in big cities.
These usually offer a relatively consistent and virtually standardised menu of relatively inexpensive cuisine. To obtain a greater variety of dishes, a larger outlay of money is often necessary. In general, one should try to eat where the locals do for the best chance of a memorable meal. Most small cities or even villages have local restaurants which are sometimes listed in the most reliable guides. There are also specific local restaurants, like “bouchons lyonnais” in Lyon, “crêperies” in Brittany (or in the Montparnasse area of Paris), etc.
Chinese, Vietnamese, even Thai eateries are readily available in Paris, either as regular restaurants or “traiteurs” (fast-food). They are not so common, and are more expensive, in smaller French cities. Many places have “Italian” restaurants though these are often little more than unimaginative pizza and pasta parlors. You will also find North African (Moroccan, Algerian, Tunisian) as well as Turkish and Lebanese food. The ubiquitous hamburger eateries (US original or their French copies) are also available; note that McDonalds is more upmarket in France than in the US.
In France, taxes (10 per cent of the total in restaurants) and service (usually 15 per cent) are always included in the bill (the menu/bill will state ‘prix service compris’), so anything patrons add to the bill amount is an “extra-tip” (‘pourboire’). French people usually leave one or two coins if they are happy with the service.
Fixed price menus seldom include beverages (if drinks are included, the menu will state ‘boisson comprise’). If you want water, waiters will often try to sell you still mineral water (Évian, Thonon) or sparkling water (Badoit, Perrier), at a premium; ask for a carafe d’eau (bottle of tap water), which is safe to drink (and, by law, must be provided free of charge when you order food at a restaurant). Water never comes with ice in it unless so requested (and water with ice may not be available).
As in other countries, restaurants tend to make a large profit off beverages. Expect wine to cost much more than it would in a supermarket. Some restaurants allow you to bring your own bottle of wine to drink with a corkage/BYOB fee (droit de bouchon).
You can order either from a fixed price menu (prix fixe) or à la carte. Many restaurants/eateries also offer a cheaper lunchtime fixed price menu (menu du midi or menu du jour).
