I will not order "blush" wine, will not eat from my companion's plate, or ask to take the leftovers home (ill-mannered, shocking and the most boorish thing which Americans commonly do in restaurants). While we are on the subject of menus, fine restaurants, in sophisticated countries, do not offer green salad. the word "entree" is a French word, Â meaning to "come in" or "enter." It is also used on the menu in France, and in every other country, except this one, to mean, obviously, the "entering" dish, or the appetizer. In the U.S., white wines are usually served too cold, and red ones too warm. Fine red wines are served at room temperature, but the room in question is the wine cellar, which is not more than 60 degrees. Young, lighter reds, like Beaujolais, are always served slightly chilled. In civilized countries, coffee after dinner means espresso, never weak American-style coffee. Cappuccino or coffee with milk is only properly served early in the day. Espresso, being too strong to accompany food, is always served after the guest has completed his dessert, neither before, nor with the dessert.
I use the term "blush wine" to mean white Zinfandel. There is nothing wrong with a nice Tavel at lunch or with a light meal, especialy in Provence. Green salad- It is not properly ordered in fine restaurants, just like one does not order a peanut butter and jelly sandwhich in such a place. It is an insult to the chef. Years ago, Le Figaro sent a restaurant reviewer to all of the Paris Michelin three star restaurants and had him order a salad of tomatoes as an entree (appetizer) just to see the reaction and to see if it was served properly de-seeded, etc. After he wrote his review, the owner of the Tour d'Argent said that he remembered that order. He said that they deliberately put no care into the preparation of the dish as they thought his order to be a deliberate provcation. Furthermore, only a barbarian eats it first, even in a lesser than starred restaurant (salad Nicoise is an exception). The vinegar in the dressing just ruins the taste of the wine. Even cappuchino is wrong in the evening; it has to be espresso. seehttp://travel2.nytimes.com/mem/travel/article-page.html?res=9C07E1DE143CF937A15751C0A9629C8B63
Entree-I have never heard of a word changing its meaning to mean the opposite. It is just an American mistake that is made in no other country. See [url=http://www.hotelvernet.com/public/restaurant/fr_carte.htm
] Temperature at which to serve wine-I simply agree with Robert Parker as to both white and red. Enough said. As to the personal insult from San Francisco, I thought that you were so grateful to me for the info about the J&M handmades, that you were going to buy me a drink. Notice that I did not suggest dinner. I think that there are rigid rules about dining and food, just as there are rules about not wearing shorts in public. Even though Emeril might do it, one should not put soft shell crab, sausage, whipped cream and a bing cherry on top of a steak. It is not enough to say that it is just the way it is done here so it is ok. Chinese restaurants in New Orleans serve bread pudding. That is not right. There are Tex-Mex restaurants in Paris; they get it all wrong. Many people know that a young French aristrocrat, Alexis de Toqueville, came to the US in 1830, spent a year here and then wrote the most brilliant and insightful book ever written about this Country, "Democracy in America." We quote him more than Benjamin Franklin, as in "tyranny of the majority" and "lowest common denominator, etc." Most people do not know that he also wrote a series of letters to his mother, complaining of babaric customs at the table here. He would still be shocked today at the Steak and Ale, when "Bruce" came up, said "Hi folks," introduced himself and asked if "you guys" were ready to order.