Why the lack of medium-end French eateries? (ingredients, chef, sausages)

[DawnMTL]

That was the fun part of being born and raised in Montreal -- there was French flair everywhere. Heck, the locals could turn an Italian pizza French. They just had that je ne sais quoi.

[Debsi]

Dawn, you know that I believe everything you say, but pray tell, how do you turn a pizza french?

[Finger Laker]

We have a place in Phoenix that has them on their lunch menu - they actually changed their lunch menu from a scaled down version of their dinner menu ...... I preferred it the old way honestly

Petite Maison | French Country Bistro

"Pissaladieres - a specialty from the south of France, this round, rustic bread is our own unique interpretation"

• Steak Au Poivre - pepper seared steak, blue cheese, argula & roasted garlic
• Cassoulet - duck confit, white beans, shaved fennel, farmers cheese
• Lorraine - lardons, caramalized onions, gruyere, sunny side eggs
• Vegetarien - crispy yukon potatoes, heirloom tomatoes, truffle oil, garlic
• Poisson - house smoke salmon, goat cheese, capers, roasted shallots

[DawnMTL]

Originally Posted by Debsi

Dawn, you know that I believe everything you say, but pray tell, how do you turn a pizza french?

LOL! OK, maybe I was exaggerating a bit, but I remember when I was about 15 or 16 years old, I had my first escargot pizza. (Delivered!) It wasn't my last.

[Debsi]

Originally Posted by Finger Laker

We have a place in Phoenix that has them on their lunch menu - they actually changed their lunch menu from a scaled down version of their dinner menu ...... I preferred it the old way honestly

Petite Maison | French Country Bistro

"Pissaladieres - a specialty from the south of France, this round, rustic bread is our own unique interpretation"

• Steak Au Poivre - pepper seared steak, blue cheese, argula & roasted garlic
• Cassoulet - duck confit, white beans, shaved fennel, farmers cheese
• Lorraine - lardons, caramalized onions, gruyere, sunny side eggs
• Vegetarien - crispy yukon potatoes, heirloom tomatoes, truffle oil, garlic
• Poisson - house smoke salmon, goat cheese, capers, roasted shallots

YUM!!! Those sound really good.

Originally Posted by DandJ

LOL! OK, maybe I was exaggerating a bit, but I remember when I was about 15 or 16 years old, I had my first escargot pizza. (Delivered!) It wasn't my last.

I found a big slug on the back porch this morning, if you're interested.

[DawnMTL]

Originally Posted by Debsi

I found a big slug on the back porch this morning, if you're interested.

Was it sitting in a pool of garlic butter in one of those circular dishes? If yes, then yes!

[Debsi]

Originally Posted by DandJ

Was it sitting in a pool of garlic butter in one of those circular dishes? If yes, then yes!

Pair-hapz zat can be arranged, madame.

[DawnMTL]

Originally Posted by Debsi

Pair-hapz zat can be arranged, madame.

BAHAHAHAHAHA!!! Merci beaucoup, ma cherie.

[slackjaw]

Originally Posted by kaimuki

We don't have that many French restaurants where I live. It doesn't bother me one bit, I think French food is seriously overrated. But that's just me.

Agreed. We don't have many around here but isn't really something I miss much. I regret the scarcity of German restaurants more than French.

[TabulaRasa]

Creperies are the trend around here, almost as hot as food trucks (though, surprisingly, I haven't seen a food truck creperie yet, but I know of them in other cities, so it's only a matter of time). They're midrange. Not really my thing, but they're out there.

We DO, though, have some German/Austrian restaurants that are fabulous. I will take that over French, any day.