Page 292 - (DK Eyewitness) Travel Guide - Paris
P. 292
290 TR A VELLERS ’ NEEDS
How Much to Pay to decipher, so ask for help if
Prices for meals in Paris range necessary. The first course
from the extremely economic generally includes a choice of
to the astronomical. You can still seasonal salads or vegetables,
enjoy a hearty restaurant or café pâté and small hot or cold
lunch for €25, but a typical good vegetable dishes or tarts.
bistro, brasserie or restaurant Small fish dishes like smoked
meal in central Paris will average salmon, grilled sardines, herring,
€40–€55 with wine. Remem ber fish salads and tartares are also
that selecting one of the better often on the menu. Brasseries
French wines will increase the have shell fish such as oysters,
size of your bill significantly. which can also be eaten as a
More expensive restaurants main course.
begin at about €60 with wine Main dishes usually include a
and go up to €210 for the top selection of meat, poultry and
Bofinger, a traditional brasserie establishments. Many places fish. Game often features in the
in Bastille (see p297) offer a formule or prix-fixe (fixed autumn. Most restaurants also
price) menu, especially at lunch, offer fresh, goodvalue daily
and this will almost always specials (plats du jour).
Vegetarian Food
offer the best value. Some
Wholly vegetarian restaurants restaurants feature two course
in Paris are still relatively few, menus for under €20 – a few at
and standard restaurant menus this price include wine. Coffee
typically offer only a few usually carries an extra charge.
vegetarian options. You can often All French restaurants are
fare well by ordering two courses obliged by law to display their
from the list of entrées (first menu outside. The posted rates
courses). North African restau include service but a tip for
rants will serve couscous with particularly good service will
vegetables only, but these may always be appreciated (any
have come out of the meat pot. amount from one euro to
Never be timid about asking five per cent of the total).
for a change in a dish. If you The most widely accepted
see a salad with ham, bacon credit card is Visa. Few
or foie gras, ask the waiter for restaurants accept American
it without the meat. If you are Express, and some bistros do Eating at the classy Benoît, run by
going to a smart restaurant, not accept credit cards at all, Alain Ducasse (see p298)
telephone ahead and ask the so it is wise to enquire when
manager if it is possible to you book. Traveller’s cheques Cheese is eaten either as a
prepare a special meal for are not accepted either. dessert or as a predessert
you. Most restaurants will course. Coffee is served after,
be happy to oblige. The Menu not with, dessert. You will need
Organic produce is increasingly to ask specifically if you want it
used in French cuisine – look Menu boards in small au lait (with milk). Decaffeinated
out for biologique or bio on the restaurants and bistros, and coffee (décaféiné) and herbal
menu. Some places can also even in big brasseries, are often teas (tisanes) are also popular.
provide glutenfree dishes. handwritten and can be difficult In most restaurants, you will
be asked if you would like a
drink before ordering food. A
typical apéritif is kir (white wine
with a drop of crème de cassis,
a black currant liqueur) or kir
royal (champagne with crème
de cassis). Beer is rarely drunk
before a meal in France (see
What to Drink in Paris pp294–5).
Bistros and brasseries usually
include the wine list with the
menu. The more expensive
restaurants have separate wine
lists, which are generally brought
to the table by the wine waiter
(sommelier), who can help with
Qui Plume La Lune, a chic modern restaurant (see p298) choosing the wine.
290-291_EW_Paris.indd 290 03/04/17 10:57 am
Eyewitness Travel LAYERS PRINTED:
Practical template “UK” LAYER
(Source v1.3)
Date 17th October 2012
Size 125mm x 217mm
