Another one for n° 3 : spécial(e) in French does not have the same meaning at all as in American English. In French it borders more on 'wierd' for food or perhaps even behavior.
Love this! I’m Harrison, an ex fine dining line cook. My stack "The Secret Ingredient" adapts hit restaurant recipes (mostly NYC and L.A.) for easy home cooking.
This luminous writing catapulted me right back to working in Paris for three years in the early 2000's. Work did not start in the morning until everyone had a coffee and you had bonjoured and shaken hands with everyone in your work area. We had a couple of Americans working on the project and they were regarded as Barbarians until I had a quiet word with them, they had ignored these small courtesies. I often think the environment was easier as the majority of the company's employees were not Parisians and thus not quite so er, demanding shall we say? I do remember with crystal clarity one Parisian lady who was loathed by her non Parisian colleagues and was quite amazingly rude to me until I had enough. Probably not for publication here, though!
Thank you so much, Jan! That sounds so interesting - the way people can slight other people without even realising is quite fascinating to me. One day you are going to have to tell me the Parisian lady story... X
This article is completely not what I’m on Substack for and a perfect example of what wonderful writing there is out there outside of my niche. I had the most amazing French holiday last year - first one - and fell in love with the place and the lifestyle. This captures the attention to pleasure and relaxation so wonderfully (based on what I saw staying with my grandparents for a week).
My grandparents live in a tiny little hamlet near Josselin in Brittany, not far from Vannes and Rennes. We also went to Quimper, Morgat on the coast and then to Paris for the Olympics. Absolutely breathtaking part of the world. My highlight was the food market in Rennes 😍😍😍😍
Living in France since 1978 & I was nodding along to your numbered items... in the rural Loire Valley countryside where I am located, saying Bonjour to *everyone* is so very important! I'm a hunter & our hunting gatherings can be 50+ people sometimes; everyone says hello to every single person present when they arrive with either a handshake (when you don't know them very well) or "la bise" (thankfully in this region there's only one kiss on each cheek, not 2 or 3 like some regions🙂) when you're more acquainted with them.
And yes yes to the "saucing etiquette" - in nice restaurants or old-school formal French meals in a home, wiping the plate with your bread to soak up some yummy sauce is tolerated if you spear a small piece of bread with your fork.
Where we are, it's three kisses - you can imagine how long it all takes! I do love the gentle formality of daily existence though. It's all incredibly civil. I am so glad you enjoyed the piece - I really enjoyed your comment.
as a former waitress in the USA, it took me quite a while to get accustomed to sobremesa (the Spanish word for hanging out after you've finished the meal - literally translates to 'over table') and the fact that the bill will never be suggested to you as a customer ... but now I am, and it's so lovely. Congrats on the nomination!! This letter is always a highlight of my week. I am jealous that you can get rhubarb at the market, there's none to be found here. Enjoy!
Debora, I need to do a 12 things about Portuguese life… some things are so very the same as French life, some are so VERY different. But more importantly, I feel that the crisp course is underrated.
Another one for n° 3 : spécial(e) in French does not have the same meaning at all as in American English. In French it borders more on 'wierd' for food or perhaps even behavior.
Love this! I’m Harrison, an ex fine dining line cook. My stack "The Secret Ingredient" adapts hit restaurant recipes (mostly NYC and L.A.) for easy home cooking.
check us out:
https://thesecretingredient.substack.com
This luminous writing catapulted me right back to working in Paris for three years in the early 2000's. Work did not start in the morning until everyone had a coffee and you had bonjoured and shaken hands with everyone in your work area. We had a couple of Americans working on the project and they were regarded as Barbarians until I had a quiet word with them, they had ignored these small courtesies. I often think the environment was easier as the majority of the company's employees were not Parisians and thus not quite so er, demanding shall we say? I do remember with crystal clarity one Parisian lady who was loathed by her non Parisian colleagues and was quite amazingly rude to me until I had enough. Probably not for publication here, though!
Thank you so much, Jan! That sounds so interesting - the way people can slight other people without even realising is quite fascinating to me. One day you are going to have to tell me the Parisian lady story... X
This article is completely not what I’m on Substack for and a perfect example of what wonderful writing there is out there outside of my niche. I had the most amazing French holiday last year - first one - and fell in love with the place and the lifestyle. This captures the attention to pleasure and relaxation so wonderfully (based on what I saw staying with my grandparents for a week).
Thank you very much Jack. I am so glad you had a great trip - where did you go?
My grandparents live in a tiny little hamlet near Josselin in Brittany, not far from Vannes and Rennes. We also went to Quimper, Morgat on the coast and then to Paris for the Olympics. Absolutely breathtaking part of the world. My highlight was the food market in Rennes 😍😍😍😍
That sounds like a magical trip. I know Quimper a little bit, and that part of the coast - breathtaking, as you say.
Yay for the biscuit course! Avec un sophisticated crisp appetizer
We are nothing if not sophisticated. 😉
Living in France since 1978 & I was nodding along to your numbered items... in the rural Loire Valley countryside where I am located, saying Bonjour to *everyone* is so very important! I'm a hunter & our hunting gatherings can be 50+ people sometimes; everyone says hello to every single person present when they arrive with either a handshake (when you don't know them very well) or "la bise" (thankfully in this region there's only one kiss on each cheek, not 2 or 3 like some regions🙂) when you're more acquainted with them.
And yes yes to the "saucing etiquette" - in nice restaurants or old-school formal French meals in a home, wiping the plate with your bread to soak up some yummy sauce is tolerated if you spear a small piece of bread with your fork.
thanks for the enjoyable read!
Where we are, it's three kisses - you can imagine how long it all takes! I do love the gentle formality of daily existence though. It's all incredibly civil. I am so glad you enjoyed the piece - I really enjoyed your comment.
What a lovely piece of writing! And all so true about French dining. Thank you.
Thank you so much.
I love your newsletter and the chat about life in France is as interesting to me as the actual recipe.
I am so glad you enjoy it.
Thanks for the rillettes recipe, it’s perfect for today’s lunch! 🩶
I hope you enjoyed it!
Brilliant Debora !
Judy
Thank you Judy!
Congratulation on the nomination! Fingers crossed (I'm British) and thumbs gripped (I live in Poland and that's how we do it here)!
You deserve an award purely for what has to be one the, if not THE, definitive defiintion of how lunch courses really work!!! It made my day :-D
I love the politesse too. It can make leaving, say, the boulangerie, a smidgeon protracted, but no matter.
I - mostly - enjoy it too. Large parties can be a bit daunting with the hellos and goodbyes though.
as a former waitress in the USA, it took me quite a while to get accustomed to sobremesa (the Spanish word for hanging out after you've finished the meal - literally translates to 'over table') and the fact that the bill will never be suggested to you as a customer ... but now I am, and it's so lovely. Congrats on the nomination!! This letter is always a highlight of my week. I am jealous that you can get rhubarb at the market, there's none to be found here. Enjoy!
I love how they give things their proper time, and that no one is rushing you at all. Thank you, too for your very kind words. X
As a fellow French resident I wholeheartedly endorse everything you’ve said.
Thank you! It is a fascinating process of discovery, isn't it?
Congratulations on your nomination! Love your writing and the breath of French air in my inbox every week. x
Thank you so much Liz. Very kind.
Debora, I need to do a 12 things about Portuguese life… some things are so very the same as French life, some are so VERY different. But more importantly, I feel that the crisp course is underrated.
I would LOVE to read that! And also let's spread the crisp course love.
Challenge accepted!