Wednesday, April 29, 2015

A FEW WORDS OF ADVICE

sodahead

LONDON
*Taking a Cab
From Anthony Bourdain: Something you should know: never take a minicab. Only black cabs. Black cabs have the meter so you know how much you’re paying. Plus, not only do they know where they’re going but they know alternate ways to get there. Minicabs, they pretty much charge whatever the hell they like, and the likelihood that they know where they’re going is remote in the extreme.
and
*THE TUBE
Travel cards for the day are more expensive in the morning, because Londoners don’t want tourists on the subway when they’re rushing to work. It clogs them up. After 9 a.m. they get cheaper. Everyone will tell you to get an Oyster card, but get a travel card. A day travel card lasts 24 hours and you can go anywhere. But please, move quickly, do not bring a backpack on a rush-hour train.
It’s not cheap
Keep in mind the pound is 1 ½ – 2 times the US dollar. That means everything, from buying a soda to booking a hotel room to dinner out is an expensive undertaking---multiply by 1.5 or 2.
JET LAG
Nearly everyone I know agrees that an overnight flight is best. Most flights from the east coast leave around 8 or 9 p.m. and arrive early the next morning. Try to sleep on the plane. The next day (your first day in England), you will be very tired, but keep going and do not nap. Go to bed early that night, and by the next morning, your jet lag will be under control.
goldengazette


PARIS
*Beware the grab-n-run.  Enterprising thieves will perform a pirouette à la seconde and grab valuables from cafe tables at the front row of the terrace. Do not leave your purse or bag of new purchases on the table or simply hooked on the back of a chair - easy target.

*Great cheap wine in clear bottles.
Go to Nicolas, a popular wine chain store, and get any of the clear bottled wine. Not only is it colorful and under 5 Euros, but it’s GOOD too.

*Say hello to store clerks. When you walk into that boulangerie to buy the éclairs that you will devour on one of the green benches in the Jardin du Luxembourg, don’t order immediately. First, greet the person behind the register. “Bonjour Monsieur” or “Bonjour Madame” or even a “Good morning sir/ma’am” establishes that you are a polite American familiar with the local culture. If there’s a crowd, they may prompt you with an “et pour Monsieur/Madame.” But the French think it’s rude to define personal interaction solely on the basis of a financial transaction.

*Let your guard down. Your visit to Paris shouldn’t feature any sparring with garçons in cafés, or waiters, or cab drivers. The vast majority of folks in the tourism industry speak English, many of them well. The younger crowd are a lot friendlier to Americans — and Americans have generally learned to be better tourists.

Transportation

- Some people find the Metro difficult to use. But others totally disagree. There are automatic machines that allow you to select English as your language of choice and walk you through purchasing tickets. It may take a little trial and error the first time but be patient and you should easily be able to figure it out. The metro system is very extensive and easy to use so get a map and just jump in. Most times you wait less than 2 minutes for trains.

- Cabs are very expensive. It's about 18 euros to go about 4 miles.

Monday, April 20, 2015

TRANSLATING A FRENCH MENU

LE MENU
I'll admit it - the main thing I'm interested in when I think of spending time in Paris is THE FOOD!  Many restaurants have menus that do not have the English translations.  So while I'll have a pocket translator with me, to save time, I plan on memorizing a few simple terms before I go.
musthavemenus
Often the menu will be listed on a chalkboard:
invitein
And you can't expect every waiter to stop and take the time to translate the entire menu for you all the while attending to others in a busy cafe
La carte des vins is the wine menu

Une dégustation is a tasting menu, with small servings of multiple dishes (déguster means "to taste")

Courses
A French meal may include numerous courses, in this order:
un apéritif - cocktail, pre-dinner drink
un amuse-bouche or amuse-gueule - snack (just one or two bites)
une entrée - appetizer/starter (false cognate alert: entree can mean "main course" in English)
le plat principal - main course
le fromage - cheese
le dessert - dessert
le café - coffee
un digestif - after-dinner drink


Special terms
Le plat du jour is the daily special (literally, "dish of the day") which is usually part of le menu.
Ardoise (f) means "slate"; it refers to the specials board (as in the photo)
Gratuit and offert both mean "free"

The waiter will often add the word petit ("little") to his offer: Un petit dessert or Un petit café

When you're full, do not say "je suis plein" (which means something else) - say Je n'en peux plus or J'ai bien/trop mangé

Typical French and regional dishes
aïoli - fish/vegetables with garlic mayonnaise (In English, aïoli refers just to the mayo)
aligot - mashed potatoes with fresh cheese
le bœuf bourguignon - beef stew 

frenchalacarte
le brandade - dish made with cod
la bouillabaisse - fish stew
le cassoulet - meat and bean casserole 

yelpimages
la choucroute (garnie) - sauerkraut with meat
le clafoutis - fruit and thick custard tart
le coq au vin - chicken in red wine sauce
a crême brûlée - custard with a burnt sugar top
la crème du Barry - cream of cauliflower soup
une crêpe - very thin pancake

goabroad.com
un croque-madame - ham and cheese sandwich topped with fried egg
un croque-monsieur - ham and cheese sandwich

juliesparis
une daube - meat stew
le foie gras - goose liver
___ frites (moules frites, steak frites) - ___ with fries/chips (mussels with fries/chips, steak with fries/chips)
une gougère - puff pastry filled with cheese

davidlebowitz
la pipérade - tomato and bell pepper omelette (Basque)
la pissaladière - onion and anchovy pizza (Provence)
la quiche lorraine - bacon and cheese quiche
la (salade de) chèvre (chaud) - green salad with goat cheese on toast
la salade niçoise - mixed salad with anchovies, tuna, and hard-boiled eggs

bonjourparis
la soupe à l'oignon - French onion soup

And to ask for the check, say, "vérifiez se il vows plaît" (check please) or "Puis-je avoir le chèque s'il vows plaît" (may I have the check please?).
Sample of the famed Chez Paul menu