INTRODUCTION TO CENTRAL FRANCE FOOD

As with all of France, eating out and French food in general is a delight to the senses.

The atmosphere of eating in a traditional French restaurant, and in particular a local village restaurant is simply wonderful. My main advice is EAT OUT AT LUNCHTIME.  Not only will you find the menu to be cheaper you will find more places open at lunchtime than in the evening (unless you go in to a town centre). The lunchtime menus during the week are varied and interesting. Weekend menus can be a bit more expensive, but nothing compared to the UK!

So far, in the places I have eaten, I have received the most courteous and friendly of welcomes and the food in all cases has been  superbly tasty and extremely good value for money. Most menus are between 10 and 15 euros - often for four courses, sometimes including wine or coffee.

You can of course pay more and it depends on the location - some of the more touristy locations may charge more (however, having just been on holiday to a very touristy area I found the prices to be just the same). My advice is go to a village restaurant - some may look dark and un-welcoming - but be brave, just go in, smile and say a general hello to everyone (Messieurs-dames) and ask for a table (Une table pour une, deux/trois/quatre, s'il vous plait).

Do not expect English translation on the menu, but some places may have them, especially in a busy town.

On the next page there is a guide to French Menus, but if in doubt, don't be afraid to ask - you may find that the waiter speaks a little English and will be pleased to practise it on you!

For instance, I nearly ordered "Museau de boeuf" but thought I'd better ask to make sure what it was, and I am so glad I did - it was "nose parts of a cow". That doesn't mean you shouldn't be a little adventurous, it just may not be everyone's cup of tea - I tried "Langue de boeuf" (Tongue) instead. (Did I mention that before moving to France I had been a vegetarian for nearly 25 years!)

TIP: Very often you keep your knife and fork from the starter trough to the main course. Use the bread to wipe clean your cutlery and place on the table, so that only the plates are taken away. (Mind you, you can guarantee that the times you do remember to do this, they gather your cutlery as normal!)

Please feel free to send in your restaurant reviews, additions to the menu translator and anything related to the subject of eating out in Central France that you feel relevant.

I would love to receive some traditional recipes - so long as it's okay to publish them here (ie. no one is going to get cross about copyright or anything!) Oh, and on that note, please feel free to print off the Menu Translator and keep in your wallet or handbag - it may come in useful.

Click here to send in a review