French

• Portion sizes are slightly smaller, with the emphasis on quality, not quantity.
• French cuisine is famous for rich sauces; mostly all dishes can be served without the sauce. Ask for the sauce on the side, or skip it all together.

Try Green salad with fat-free dressing on side Onion soup without the cheese Vichyssoise (cold potato soup) Crudits (fresh vegetables) Steamed (au vapour) dishes Grill� (grilled) entrees En brochette (skewered and broiled) Tournedos (beef tenderloin) Grilled salmon Saffron rice, parslied potatoes Cassoulet (white bean dish) Bouillabaisse (seafood stew) Sorbet Fresh strawberries Fresh fruit with cheese

Limit Caesar salad Lobster bisque En croute dishes (prepared in a pastry crust) Hollandaise sauce B�arnaise sauce Au gratin, gratinee (baked with cheese) Mousse Souffl� Gauteaux (cake)

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