Let’s get real. Eating at Michelin restaurants is not fun, sometimes: they cost too much money for the formule of three courses, one must order three courses because à la carte is way way way–did I write “way” enough times–too much money, the ambiance is sometimes stuffy and formal and everyone knows the dishes will be refined and beautifully presented.
But . . . give me une dorade royale entière rôti any day. It is one of my favorite preparations for a freshly caught whole fish; and make it à la provençale, I will believe to have died and gone to heaven.
I want now to spend a few minutes describing some meals and dishes that can appear in ordinary, typical French restaurants.
At the end of La Plage de la Salis in Antibes is a small restaurant Casa Gianni that faces the Mediterranean Sea. I like the restaurant for its simple, good meals and for its terrace and large windows. (Click on any photo to see it larger and in more detail. Cliquez sur une vignette pour l’agrandir.)
The black slate outside of Casa Gianni, which are commonly seen at other French restaurants, is called an ardoise. It lists the dishes and suggestions for that day.
When I see a dorade (daurade) royale entière on the menu, I cannot resist it. Often it is served with rice and some vegetables. My favorite vegetable accompaniment is à la provençale, or a Provençal-style preparation, usually with tomatoes.
Ice cream is a wonderful dessert and after a meal of fish or meat it is an excellent palette cleanser. Many refined restaurants will make their own ice cream and sorbet. But wait, there’s more!