| When people think "French food," mental images | | | | basic table etiquette tells us that the farthest |
| of the French flag, fancy restaurants, complicated | | | | ones are usually used first, although some dishes |
| table settings and difficult-to-pronounce words | | | | come with their own utensils, and those are used |
| come to mind. And although the French cuisine is | | | | for the food that come with it. |
| also generally served in bistros, brasseries, steak | | | | Dining out at a restaurant that serves haute |
| houses and home dinners, a significant number of | | | | cuisine always begins with a drink that stimulates |
| French restaurants in France and all over the | | | | the appetite, called the apéritif, and ends |
| world continue to cater the more intimidating kind | | | | with another drink that aids in digestion, called the |
| - the "haute cuisine," which literally means "high | | | | digestif. The courses are familiar and pretty basic. |
| cooking." | | | | You'll have the appetizer, the main course, |
| Food enthusiasts may argue that the haute | | | | dessert and - this is delightfully and distinctly |
| cuisine is dying, but the old habits of some | | | | French - the fourth course of cheese. If you're |
| artisans die hard, and, needless to say, this type | | | | dining out in France, the cheese will most likely |
| of cuisine requires an advanced level of craft. The | | | | come before dessert, while in other countries, the |
| haute cuisine involves a lot more hustle and bustle | | | | cheese may come after. |
| in its preparations, albeit formal, as its primary | | | | If the menu is completely in French, and you're |
| purpose is to celebrate dining as an art form. The | | | | starting to think of waving a quick "au revoir" and |
| food is prepared and served with a more | | | | storming out the exit, try to find the "table |
| elaborate attention to detail, and the aim is | | | | d'hôte" or "prix fixe" section of the menu, |
| perfection. Perfection in this art form means | | | | which provides you with choices for a set menu |
| seeking and finding the purest flavors in natural | | | | that covers all the courses. If that doesn't help, |
| products. While some cuisines and, admittedly, | | | | talk to the waiter. Discuss with him what's popular, |
| some French chefs settle for using second-rate | | | | what he could recommend, and what the |
| ingredients and shortcut cooking, haute cuisine | | | | ingredients for some of the courses are. That |
| chefs ascertain that the quality of even the most | | | | way, you can be pretty sure of what you're |
| inexpensive of products is exceptional to make | | | | eating, and your haute cuisine experience won't be |
| the most grandiose of dishes. Make no mistake in | | | | such a disaster. Having done away with your |
| assuming that the latter absolutely adhere to their | | | | orders, then comes the best part - eating. The |
| conventional ways and leave no room for | | | | waiter might bring out small servings of sorbet |
| innovation. They do keep themselves informed of | | | | between courses to cleanse your palate for the |
| the more recent culinary developments, but they | | | | coming course, highlighting their requisite tradition |
| nevertheless keep in mind the essentials for their | | | | of drawing out the purest flavors of the dishes. |
| grand tradition of perfection and are usually | | | | As long as you stick to the basics and pick out |
| careful with their experiments. | | | | your orders mindfully, while allowing yourself to be |
| The intimidation caused by the full table setting | | | | adventurous at the same time, the haute-cuisine |
| and the complex array of cutlery at a restaurant | | | | experience guarantees a treat for your taste |
| can be easily overcome. The glasses are easy to | | | | buds that is intensified by experience, technique |
| figure out because the waiters usually pour into | | | | and a knack for perfection. |
| them what you'll be drinking. As for the cutlery, | | | | |