1. How to savor every meal
Never rush through a confit de canard (duck confit), side of creamy au gratin (browned and topped with cheese) potatoes, and glass of cabernet sauvignon. In the States, we eat hurriedly from our work desks and zip in and out of restaurants in under an hour. We need to learn that dining out is not just another cabillaud au four (grilled cod) dinner with moules farcies (mussels stuffed with garlic and butter) to start and mousse au chocolat for dessert — it’s an experience that should last several hours and span three or four courses.
A two-hour break for lunch — la pause déjeuner — should be standard. Go home and cook a savory galette complete with an over-easy egg, mushrooms, Emmental cheese, and ham. Or even throw together a quick salad with cherry tomatoes, red onions, hard-boiled eggs, nuts, gésiers (duck gizzards), and homemade vinaigrette with diced shallots and Dijon mustard. There’s also the laid-back approach of slicing a crusty baguette, spreading the soft inside with butter, and topping it with sliced radishes and a sprinkle of salt.