With rich textures and flavors—especially in desserts and sauces—these dishes are often high in fat, but are usually served in smaller portions. Lighter “Nouvelle Cuisine” options are sometimes offered.
Lots of cheese and heavy cream sauces—bread & cheese, cheese slices, melted cheese, au gratin—it’s everywhere! Salads are often plentiful on French menus, but butter and cream are also common ingredients.
The Big Tip:
Asking for sauces on the side may offend the chef. It may be best to simply avoid the creamier sauces altogether.
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