At what hour should we reserve a table in Paris in order to have it for the remainder of the evening? We want to settle in for 3 or more hours of drinks, conversation and food, but are mindful that we should be courteous to the small restaurant. Weekday or weekend, does it make a difference in the hour?
Please educate me on aperitifs. I'm familiar with Pernod, but my wife is not a fan of its anise flavor. What other aperitifs are commonly available and how would you describe their tastes to someone unfamiliar with them? Do the French treat any of them as seasonal? -- We'll be there in October - November. I infer from some reading of this site that some restaurants have a "house" aperitif ... if so, what term should I use to inquire about it?
Thanks again for all your help.
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