Some quick advice

I could talk about France for a long time, but I must move on. As I leave France though, I will also give some parting words of wisdom.

1. Check out the wine in the Loire Valley; It's not that far from the city and the southern countryside is absolutely beautiful.


2. Stop and amire the ancient buildings and castles. They make a great tourist attraction, but they also show off a part of France's history that one can really appreciate. (Click Here to check out the great castles you can find in France)


3. Visit Versailles! It's absolutely beautiful and you will be amazed by its grandeur. I recommend paying for the guided tour and leaving time to visit the gardens.



4. Eat as many croissants as you can. Check out different bakeries, or patisseries as they are called, and explore foods that look good even if you don't know how to pronounce them.

5. Coffee in France is espresso. Make sure to ask for milk when you order. In France, if you say "Latte", it means steamed milk. (I'd brush up on your French coffee vocab prior to your trip if you plan on ordering).

6. At restaurants, waiters generally won't bring the check over until you tell them you are ready. They will literally let you sit there for hours...Unless they're closing (and then you'll have to leave).

7. You don't have to leave a huge tip for waiters like they expect you to in the States. For the most part, the usual tip is about 1 or 2 Euros. Sometimes it will be more if you are with a large group of people.

8. Finally, although not a tip for the trip over to France, here is a croissant recipe from McCall's Cooking School. I admit it's quite a process to make, but I've tried it and they come out very good. It might help you appreciate how much work the bakers go through to make one for you the next time you buy one.

1 1/2 cups butter or margarine, softened
1/4 cup unsifted all purpose flour
3/4 cup milk
2 Tbsp sugar
1 tsp. salt
1/2 cup very warm water (105-115F)
2 pkg. active dry yeast
3 cups unsifted all purpose flour
1 egg yolk
1 Tbsp milk

With spoon, beat butter and 1/4 cup flour until smooth. Spread on waxed paper in a rectangle 12x6 inches. Refrigerate. Heat milk; stir in sugar, salt to dissolve. Cool to lukewarm. With thermometer, check temperature of water. Sprinkle with yeast; stir to dissolve. With spoon, beat in milk mixture and 3 cups flour until smooth. Turn on lightly floured pastry cloth; knead until smooth. Let rise, covered in warm place, 85F, free from draft until double-1 hour. Refrigerate 1/2 hour.
On lightly floured pastry cloth, with stockinette- covered rolling pin ( I think you could use cooking spray in place of the stockinette), roll into
14x14 inch rectangle. Place butter mixture on half of dough; remove paper. Fold other half over butter; pinch edges to seal. With fold at right, roll
from center to 20 x 8 inches. From short side, fold dough in thirds, making three layers; seal edges;
chill one hour wrapped in foil. With fold at left, roll to 20x8 inches; fold; chill 1/2 hour. Repeat. Chill overnight. Next day, roll; fold twice; chill 1/2 hour between. Then chill one hour longer.

To shape: Cut dough into 4 parts. On lightly floured pastry cloth, roll each into a 12 inch circle. Cut each circle into 6 wedges. Roll up beginning at wide end. Form into crescent. Place point side down, 2 inches apart on brown paper on cookie sheet.
Cover; let rise in warm place, 85F, free from draft until double- one hour. Heat oven to 425F. Brush with yolk beaten with milk. Bake 5 minutes; reduce
oven to 375F; bake 10 minutes, until croissants are puffed and brown. Cool on rack 10 minutes. Makes 24.

Bon Apetite!