We'll be off to France in September and I need a little help with my restaurant French
1. How do you sat 8:30 P.M.? - We invariably have to ask for an 8 or 9 o'clock reservaion because I can't remember the :30.
2. Doneness of meats: I know Bleu but How do you say rare? Is it Sanguine? Is there a word for medium rare in French?
How do you say "well-done"? my friend usually says "Morte" which I am pretty sure is incorrect, but does get the idea across
What is the meaning of "a-pointe" in French cuisine
Thanks to all who can help me raise my level of French