French Cuisine

french food St. LouisAs with many other cultures and cities, the type of food served at French restaurants in St Louis varies according to the type of meal that is being served. For breakfast, French restaurants usually offer tartines or slices of French bread. These can be eaten with either jam or jelly. St Louis French restaurants also serve croissants, pain au chocolat, and pain aux raisins for breakfast. Pain au chocolat and pain aux raisins are pastries filled with chocolate and raisins, respectively. These are usually served with either coffee, tea or hot chocolate.

French Restaurant St. Louis

 St. Louis French Restaurants  Phone  Attributes  Location
 Avenue  314-727-4141  French  Clayton
 Bar Les Freres  314-725-8880  French  Clayton
 Brasserie  314-454-0600  French  Central West End
 Bones French Quarter  636-391-8293  Cajun, French  West County
 Cafe Provencal  314-882-5440  French  Kirkwood
 City Coffee House  314-862-2489  French, Coffee  Clayton
 The Crossing  314-721-7375  French  Clayton
 Herbie’s  314-769-9595  French  Clayton
 La Bonne Bouchee  314-576-6606  French Bakery  West County
McArthur’s Bakery & Deli  Multiple Locations  French Bakery & Deli  Multiple Locations
 Petit Paree  636-937-8400  French  Jefferson County
 Vin De Set  314-241-8989  French  Midtown

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.