Rocket French Newsletter:
Food!

Salut, ça va?

The French tradition definitely encourages living to eat as opposed to eating to live! Quality, freshness and seasoning are key factors to making food an enjoyable and profitable occupation. Food preparation is taken to heart by everyone, and most people take a long break in their working day to not only eat lunch, but often to buy the ingredients and prepare them, and only then, enjoy a freshly made lunch.

“Le petit déjeuner”, breakfast, is usually much lighter than either English or American breakfasts, made of fresh bread, “croissant” or “brioche”.

“Le déjeuner”, lunch, is always taken between 12 and 2 p.m. and sometimes longer in the sunny south. It is very common for people to enjoy a table red (wine) during a workday lunch.

“Le goûter” is especially popular with children and traditionally involves “pain au chocolat”, which dates back to when plain bread was stuffed with squares of chocolate to surprise children after school!

“Le dîner” is a light evening meal, often made of “potage”, a soup, or “gratin”, vegetables cooked with a crispy cheese topping.

“L’apéritif” is enjoyed by old and young alike, and consists of a cooked wine, and in some regions a “Muscat”, with savory appetizers intended to open the appetite, such as paté on thin toast.

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In the next newsletter we talk about health and well-being. For example, the phrases for health foods and health shops!

Bon appétit!

Marie-Claire

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