Aero: Henry Livingston – France 2018 – Food and Dining
Aero: Henry Livingston – France 2018 – Food and Dining
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Henry Livingston
Previously, the French cuisine was one of the aspects I anticipated most on the trip. Predictably, I was not disappointed by the exquisite and delectable food that was served throughout the various regions of France. The dining style was also an exciting experience, which surpassed my expectations. All the various features relating to food and dining where particularly intriguing and charming. There was a vast difference in the selection and style of cuisine that was served in France depending upon the geographical region. Much like America, where the cuisine served in Texas is much different than that in New York.
Due to Paris being the metropolis that it is, there was an enormous selection of restaurants and cafés scattered throughout the city. I probably saw every type and mashup of cuisine there is, from French tacos to Greek, Italian, and Chinese food. The vast majority of the dining experience in Paris consisted of small and moderately sized bistros, although there were various fast food companies present around the vicinity. However, there was not the overwhelming assortment of chain restaurants that is found in America. Even in the fast-paced city of Paris, emphasis is still placed on savoring and enjoying the food or drink, rather than the quick consumer culture that has evolved in places like New York city. While I was in Paris I had the opportunity to try some of the French originals, such as steak and salmon tartar, which I found to be surprisingly delicious. The breakfast that was served at the hotel was also great; I usually don’t like eating large sit-down meals in the morning, so the selection of cheeses, breads, and fruits, was perfect for the time of day. Compared to the heavy loads of pancakes, waffles, and eggs that are traditionally served in America. The French breakfasts are remarkably light and simple, yet still equally delicious
Restaurant and café culture was slightly different than what’s commonly found in America, there’s a larger focus on socialization and atmosphere than anything else. Because of the busy schedule in Paris, lunch usually consisted of local sandwich shops and cafés. The French sandwiches were always served on a baguette, and frequently have the toppings of cheese, ham, and butter. Bread, in France is an integral staple of the diet, being served at every meal. It is also common for the bread to simply be served on the side of major meals, with no butter or other toppings. Similar to America, there was commonly TVs placed around restaurants, usually playing rugby and soccer matches. The dinner time in France was also much later than in the U.S, typically being served after 8:00pm.
In Vitré, there was also an abundance of cafes and small bistros, although without the massive selection of Paris. Mainly, Vitré contained small pubs and cafes located in close proximity to each other. During my stay with the host family, I had a different style of cuisine. Typically for breakfast we would have corn flakes or croissants, then something heavier for lunch, like a shepherd’s pie made with fish, always served at 12:00. Similarly, in the school the lunches were large meals, including a vegetarian selection. To my knowledge the students were not discouraged from eating more than one serving or only eating one particular item. Water was usually the main beverage of choice, which was always served in a bottle and poured into comparatively smaller glasses. Overall the cuisine that I enjoyed in France was extremely diverse and delicious. Furthermore, the style of dining was much more enjoyable for me, and something that I would like to implement into my dining routine
Henry Livingston
Study Abroad – France 2018 @ FLCC
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(Click here to browse the entire FLCC @ France 2018 Gallery!)
