1. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/1 Food & French Gastronomy

2. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/2 Eating habits in France One of the greatest French treasures is their rich cuisine. French people try to find as many occasions as possible to spend some time at the table, with their family and friends to enjoy the taste and flavour of good food and drinks.

3. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/3 Eating habits in France French people usually start their day with a light breakfast consisting of bread or cereals, coffee, fruit or croissants. Their second meal is lunch, that is consumed between noon and 2PM Dinner is the last meal of the day.

4. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/4 Eating habits in France A typical meal consists of : -appetizers, usually raw vegetables or salads, -a main dish, that is meat or fish with vegetables, pasta, rice or fries, -some cheese - and quite often with dessert (fruit or cake).

5. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/5 Map of the French specialties The character of each region of France is reflected in its cuisine

6. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/6 Business meals Business lunches are preferred to dinners. Actual business, however, is not supposed to be conducted during lunch or dinner. Sharing a meal is intended to help establish a personal acquaintance. If business has to be discussed, wait until dessert is served. A business lunch will start at 12:30 or 1:00 p.m. and may last until 3:00 p.m. or later if required.

7. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/7 Business meals A business lunch is a formal event starting with an appetizer, followed by a main course, cheese, dessert and coffee. The person that extended the invitation for the meal or drink is expected to pay. The polite way to take your leave is to wait until the other guests are finished with their coffee.

8. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/8 What is a typical French meal?

9. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/9 You may encounter several different types of menus, offering various selections and prices: Every French restaurant must offer a fixed price meal, which usually consists in three/four courses (with a choice of dishes at each course), and may include wine (but not coffee). Quality is variably good, and tax and service are included. Menu

10. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/10 Menu The more expensive menus include extra courses, pricier ingredients, or a superior vintage of wine. A “menu du jour” (a set menu of the day), will generally be proposed.

11. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/11 La Carte Everything offered which is not on the special menu. These dishes will be more expensive. Main courses come with a garnish of vegetables. Check also the “plat du jour” (dish of the day).

12. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/12 What is a typical French menu? A traditional French lunch (or dinner) includes : L'entrée Le plat principal Le fromage Le dessert French people love celebrating special occasions, especially with a meal. Different wines are chosen to match with each dish. Bread is eaten during the whole meal, except dessert.

13. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/13 It's usual to serve the apéritif and to have a chat before eating. The guests are usually offered to choose their “apéritif”. Kir (white wine with blackberry cream) is rather popular, whereas in the South East of France, Pastis (made with anise) is the "official" aperitif. Other popular “apéritifs” are whisky, Martini or Porto. Champagne is served for special events as “apéritif” or with dessert. Aperitif

14. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/14 Aperitif There are different types of glasses depending on the drink. “Apéritif” is served with appetizers.

15. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/15 L’entrée (starter) Either cold or hot or an assortment of both: hors d'oeuvre (small salads and/or vegetable), charcuterie (smoked hams, patés).

16. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/16 Le plat principal (main course) Traditional main course is meat or fish, with one or two vegetables. Gigot (leg of lamb or mutton) and Rosbif (roast beef) are the classical meats with pommes de terre (potatoes) or haricots verts (French beans) as vegetables. Une salade verte (green salad) is often served between main course and cheese.

17. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/17 Le fromage (cheese) A cheese platter includes at least 3 or 4 cheeses with for example camembert, roquefort and brie.

18. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/18 Le dessert (dessert) A dessert is always served. French desserts can be a tart with fruits (tarte aux pommes, tarte aux fraises) or a chocolate mousse or a cream

19. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/19 Le café (coffee) Usually a strong expresso that is served after dessert. After coffee, you can offer a digestive such as Cognac or Armagnac.

20. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/20 Le vin (wine) Regarding drinks we have 2 glasses, one for white and/or red wine (depending on courses) and one for water (still or sparkling). We rarely serve beer or soft drinks for a classical lunch.

21. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/21 In a "traditional" French family, members are often invited on Sundays for lunch and friends are often invited for dinner at week- ends. Usually people are invited at 1 p.m. and it is not unusual to leave the table at 4 or 5 p.m. !

22. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/22 Ways to Say Merci While not necessary in business, gifts are expected for social events, especially to thank the host of private dinner parties. Gifts in this case is flowers. Do not give chrysanthemums (They are used primarily as funeral flowers) or red roses (They're filled with too much romantic intent). Other good gifts would be fine chocolates or a bottle of wine.

23. MODULE 1: INTERCULTURAL Réf.: IAS/2006/M1/23