+
Restaurants & Bars

Dining hour in Paris and ordering aperitifs

Dave Fahey | Aug 23, 200707:48 AM     11

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.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

BBQ 101: How to Grill for Beginners
Guides

BBQ 101: How to Grill for Beginners

by Greg Stegeman | The weather is getting nicer, Memorial Day is on the horizon, and summer is right around the corner...

The Best Grills, BBQ Tools, and Grill Accessories
Guides

The Best Grills, BBQ Tools, and Grill Accessories

by Jen Wheeler | If you're in the market for a new grill, grill brush, or basically any other BBQ tool, grill accessory...

A Comprehensive Guide to Barbecue Sauce Across the Country
Guides

A Comprehensive Guide to Barbecue Sauce Across the Country

by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...

Battle of the BBQ: Where Can You Find the Best in the South?
Guides

Battle of the BBQ: Where Can You Find the Best in the South?

by Joey Skladany | As a self-proclaimed sauce connoisseur and fan of barbecue varieties specifically, I was more than...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.