French Food

I have more to tell you about my trip to France and Germany this summer. (I lectured at John Warwick Montgomery’s International Academy of Apologetics, Evangelism, and Human Rights, then stayed over to visit friends in Germany.) Today I will report on French food.

I have been to some French restaurants in the USA and, frankly, was not all that impressed. They were fine, but too fancy and expensive for my taste and my social condition. But over there the food was amazing. Every little sidewalk cafe in Strasbourg, no matter how humble, at least that I encountered, turned out food that was made from scratch with fresh ingredients, that was prepared with care, and that tasted spectacular. The French take food very seriously, with TWO HOUR lunchbreaks, and dinners that last all evening. (Restaurants don’t even open for dinner until 7:00 p.m.) Every meal has at least three courses: a first course (the “entree,” meaning the introductory course, not the main course as in our usage), the main course, and dessert. Even the student restaurants followed this structure. (Students have not cafeterias but actual restaurants scattered throughout the university area of the city, with payment via a meal card.)

I ate at a little creperie (you know, crepes, like pancakes) in the shadow of the cathedral. These were not little doughy white pasty confections such as I have had here. These were made out of buckwheat and fried crisp and dark, with a kind of charred taste that combined perfectly with the filling of melted Gruyere cheese, ham, and onions. So savory. Talk about (as we have) umami tsunami. Washed down with a carafe of local cider, which the waitress replenished for free, thinking that the kitchen was taking too long. (The service was nearly always friendly, hospitable, efficient, and joyful.) For dessert she brought me another kind of crispy crepe filled with pears and chocolate topped with ice cream. It was one of the best lunches I’ve ever had.

This was in the Alsace region. Each region of France has its own cuisine. Food in the Alsace, but also I believe the rest of France, does lots with sauces and features an abundance of butter, cream, and cheese. We Americans are encouraged to fear such food. Clogged arteries! Heart attack! Obesity! And yet, in one of the greatest medical mysteries, the French people who eat this stuff all the time are some of the slimmest, healthiest, and heart-disease free people in the world. (Some think that is due to the wine, which flows freely at meals.)

Other highlights: pate de frois gras. I hate liver and I sympathize with the poor ducks and geese getting force fed so their livers will grow. I am not condoning that practice. But the resulting product offers what has to be one of the great taste sensations ever. It doesn’t even taste like liver. It is like the essence of meat conveyed in a medium with the texture and the mouth feel of butter.

And there are all of these little touches in the way the French serve food and orchestrate flavors. For example, lemon sorbet (desserts are usually quite light) served with a splash of brandy.

I forgive France for not wanting to take part in American wars. (They have fought enough wars in all of their history. As for jokes about them losing, I remind you that Napoleon came close to conquering the world. We don’t want a militarily powerful France.) I forgive them for the sake of their food.

UPDATE: After my visit, back in this country, I was taken to a French restaurant in Moscow, Idaho, which measured up to the continental standards. So such good food can be found here, as well. Watch for an actual French chef.

OK, now you can tell about great meals YOU have had. (It’s a challenge to describe tastes. But try it.)