|St. Louis French Restaurant Name||Phone||Attributes||Location|
|City Coffee House||314-862-2489||French, Coffee||Clayton|
|Cuisine d'Art||314-995-3003||French||West County|
Lunch is a meal that is enjoyed by the French over a two-hour stretch - but even if you dont have that much time, you can still have a wonderful lunch at a French restaurant in St Louis. Sandwiches like baguettes with cheese, ham and other cold cuts are commonly served by French restaurants for lunch. There are often a myriad variety of breads and cheeses to choose from. Crepes, both savoury and sweet are also offered by many French restaurants. Wine and fruit are also often served during lunch.
Dinner in French restaurants is usually composed of three courses. The first course is the entrée or introductory course. Some examples include basil salmon terrine, bisque, foie gras and veloute de moussron. Soup (e.g. bisque) is sometimes served instead of an entrée. The entrée is followed by the plat principal or the main course. A few examples would be pot au feu and pomme frites. Lastly, a cheese course or dessert is served along with a salad. Some common French desserts are crème brulee, mille-feuille, mousse au chocolat and religieuse au chocolat. French restaurants sometimes substitute yogurt for the cheese course. It is a common practice by French restaurants to serve bread alongside dinner. Either wine or mineral water is also served alongside the meal.
The food served at St Louis French restaurants can vary depending on what region the restaurant patterns its menu after, if any. Quiche is a dish that is popular in the regions of Champagne, Lorraine, and Alsace, while camembert cheese is a specialty from Normandy. Brittany is famous for its crepe and cider.
Other standard dishes served in French restaurants include bouef bourgignon and escargots. Truffles and mushrooms are used heavily in many French dishes. Aperitifs and digestifs are two beverages that are served in French restaurants. Aperitifs are served prior to a meal—as they serve to ‘open’ the appetite, while digestifs are served afterwards. Fortified wines with added herbs are often served as aperitifs. Some examples of digestifs include Cognac and fruit alcohols.