La cuisine française (French Food)

A few notes on what I have learned thus far about French food:

1. Buying food (in restaurants and cafes) gets rather expensive...especially in light of the conversion of dollars to euro

2. Meat (especially beef) does not exist in a "well done" state...or even actually a "done at all" state. The "hamburger" (served with cooked vegetables and no bun) that I had yesterday looked like my first attempt at cooking a hamburger...beautiful on the outside and almost completely pink on the inside (still good though!)

3. Regarding yaourt (yogurt): there are two types of yogurt - one is yogurt one eats for dessert and is usually fruit flavored (although yesterday I was offered chocolate mousse as yogurt...so I'm not sure about this one). The other type is breakfast yogurt. It is eaten like Americans would eat eggs or milk at breakfast to "keep up one's strength." On a related note, it is also disgusting. It tastes very similar to plain yogurt, except more bitter. However, since my host-mom has served it to me two days in a row and talked about it at dinner last night (how important it is to eat yogurt for breakfast) I feel as if I should eat at least half. Thus far I have managed it by pairing it with a sweet cake-like minimuffin and only eating tiny amounts at a time.

4. Bread. A big deal for the French (kind of like cheese in Wisconsin?) it's sort of what they're known for. And I can see why! Yesterday for lunch I had just a regular sandwich and the bread part of it was literally the most delicious baguette I have ever eaten. It was warm, crispy but not overly chewy, and altogether yummy!

That's all for now...I will update as my exposure increases :)