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"How top chose a good..." France Restaurant Tip by sabe

France Restaurants: 223 reviews and 180 photos


How top chose a good restaurant in Paris--------------Does the menu offer any 'offals' (liver, brain, and other 'parts)? If yes, that’s a good sign they’re not catering to tourists. Many restaurants that offer low priced menus serve offals because they are less expensive cuts of meat, but in France they are considered delicacies. Be adventuresome while you’re in this beautifully elegant city and try a few things you've never had before . . . Salade de Gesiers (salad with sauteed chicken gizards) or Ris de Veau (veal sweetbreads or thymus gland) or Langue de Boeuf (beef tongue). --------------

Is the menu written in French and English? Be cautious. This isn’t ALWAYS a bad sign. It just means that anglophones do dine there, but the translations for French preparations are not always very good. So, you’re safer learning how to read a menu in French than depending on the English version. You can always keep a small dictionary handy or just ask the waiter if you’re not sure of what you’re ordering. If you like to eat as much as I do, then you’ll realize this is the most important vocabulary you can learn!-----------

Is the restaurant located on a main thoroughfare and have a big neon sign? Definitely out. Fancy locations mean big rents. Big rents mean big overhead. Big overhead means overpriced food. If they have to work so hard to get you in, then you don’t need to go in at all.--------------

Is there more than one or two of the same restaurant in other parts of the city? If so, forget it. Need I say more? A chain is a chain is a chain and what you’ll get is chain food.-------------------

Are there lace curtains in the windows? This is my favorite good sign and I have absolutely no logic to it! It just seems that most of the restaurants I have discovered with wonderfully warm ambience, great food and reasonable prices to have lace curtains.------------

Is the menu posted out front hand-written or appear to change frequently? Great news -- could be a winner. Assume that the owner/chef changes the menu frequently. Assume that they didn’t have a lot of money to spend on printing. Assume that they prefer the traditional style of putting fountain pen to paper in a beautiful French penmanship. Just make sure the menu doesn’t appear as if the same piece of paper has been in that little box for about 20 years!

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  • Written Aug 24, 2002
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