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The French tend to eat fairly early, with lunch served from 12.30pm, lasting approximately 2 hours and dinner from 7.30pm. Sunday lunchtimes are particularly popular.
Set menus, which must be displayed outside restaurants, usually provide the best value. Typically they will offer at least three courses and a degree of choice. Drinks and coffee after a meal are not normally included in the price, although in some modest restaurants (the well-known Relais Routiers for instance) a basic meal may include wine (vin compris). Many restaurants offer a children�s menu, but where this is not available it is often possible to split one set meal between two youngsters.
How your meat is cooked is very important, and it is useful to know the French terms used. Bleu is very rare, saignant is rare, � point is medium, and bien cuit is well done. As to the matter of tipping, when a service charge is included it will be shown on the menu � service compris. In the absence of this, an absolute maximum of 10% is more than sufficient � depending, of course, on the standard of service you have received.
For a comprehensive guide to Restaurants and Whats on in the local areas follow this link
www.brittany.angloinfo.com
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