French Dining Customs: A Cultural Guide

French Meal Structure

The French meal follows a specific order and timing that differs from many other cultures.

Main Meal Components

1. "L'apéritif" (Before dinner drinks)

• Usually served with small snacks
• Typically between 6:30-8:00 PM

2. "L'entrée" (Starter)

• Light dishes like soup or salad
• Served separately, never with main course

3. "Le plat principal" (Main course)

• Served after everyone finishes their starter
• Eaten with bread on the side, never as an appetizer

4. "Le fromage" (Cheese course)

• Served before dessert
• Eaten with bread, moving from mildest to strongest

5. "Le dessert" (Dessert)

• Often followed by coffee
• Coffee is never served with dessert

Table Manners

Essential Rules

1. "Bon appétit"

• Said before starting to eat
• Wait for everyone to be served

2. Bread Etiquette

• Break bread with hands, never cut
• Place directly on table, not on plate
• Use for sauce-soaking (faire la sauce)

3. Utensil Position

• Fork tines down
• Knife blade facing plate
• Finished position: parallel at 5:25

Timing and Pace

Key Practices

1. Duration

• Lunch: minimum 1 hour
• Dinner: often 2-3 hours

2. Pacing

• Never rush courses
• Wait for all to finish before next course
• Keep hands visible on table

Restaurant Customs

Important Notes

1. Service

• Waiters won't interrupt conversations
• You must ask for check ("L'addition, s'il vous plaît")
• Tipping is minimal (service included)

2. Water

• Must specify: "plate" (still) or "gazeuse" (sparkling)
• Never served with ice unless requested

3. Wine

• Often ordered by carafe
• Red wine room temperature
• White wine chilled

Social Aspects

Key Behaviors

1. Conversation

• Expected throughout meal
• Business discussion after main course
• Keep both hands visible on table

2. Phone Etiquette

• Never on table
• No photos of every dish
• Calls taken outside

French dining is about enjoying food and company, never rushing, and observing these customs shows respect for the culture.