Posts Tagged ‘food’

Many people talk about the quality of French food.  From my experiences I cannot argue with the amazing taste and flavor.  However, one aspect of French food that struck me the most the the amount.  Europe is known for having smaller portions for meals, a possible reason Europeans seem to be in great shape.  This may be true for the main course, but what about the many other courses?

A simple meal often consists or three of for courses.  As an American I struggle to comprehend the length of a meal.  The meal begins with something called “apéritif” or a pre-meal drink.  The traditional drink is Pastise mixed with water, a strong liquor with a taste similar to black licorice.  The main course follows served, as expected, in small portions.  Often I have my fill of food during the main course, as I would in the States.  However, one must always save room for potentially three more courses.  After people have finished their food and discussed many different things for some time, a large plate of cheese is served.  Fresh French bread already decorated the table, allowing people to choose from a great selection of cheeses to eat with bread or alone.  The portions, again, are fairly small.  Yet one should not fill themselves during this course either, for dessert is served next.  A vaste array of ice cream flavors, pastries, chocolate, or some other sweet creation is served to complete the food portion of the meal.   These four courses are the normal, everyday meal presented here in France.

The French culture revolves around relationships.  Families spent around two hours at the table for dinner each day.  Invite a few friends and the meals last all evening.  A few days back some missionary friends joined us for dinner along with their four children.  The table hosted eleven people for a meal I never could have imaged.  Seven courses to be exact.  Four were similar to our everyday diner, but with some wonderful addidions.

First course: chips, peanuts and pretzels laid out for appetizers.  Second course: “apéritif” or before meal drinks.  Third course: a selection of the different salads, lettuce, carrots and tomates with olives.  Forth course: the mail course, chicken cooked with a simmering sauce of olives and tomatoes.  Fifth course: cheese and bread.  Sixth course: one’s choice from an assortment of ice creams.  Seventh course: served roughly three and a half hours after the meal began, coffee or tea with biscuits.

Not being accustomed to the style of eating, often I find myself rather filled halfway through the meal.  On this occasion, each course tempted me beyond my ability to resist.  The next two days I found myself ill, a combination of swimming in a new lake the day of the feast and the sheer size of our meal.  Regardless, that meal will be remembered for years to come.