French cuisine can be quite seductive from the start with its exquisite hors d’oeuvres and first courses. Indulge with caution since many are known to be rich in fat and high in cholesterol. Crudités and Oysters on the Half Shell are classics without much to regret. Instead of aïoli sauce, a lighter (and equally tasty) choice is mignonette, a mixture of red wine, vinegar, and shallots. Pâté, made of fatty meats, is for “sinners” only. Limit yourself to a bite or two, if you can.

When you order French Onion Soup, work around the cheese to lower fat intake. Vichyssoise is traditionally made with heavy cream. Salad Niçoise, on the other hand, offers great nutritional benefits. Protein from fish, olive oil, vegetables, and egg make for a delicious and healthy combination. Watch quantities and have dressings on the side.

Except for the Cassoulet, most of the entrées listed here are fairly healthful choices. Coq au Vin and Bouillabaisse are served with wine-based sauces, keeping them light. Grilled Fresh Fish and Tournedos au Béarnaise are both high in protein and low in fat. You can reduce the fat content in the béarnaise and hollandaise sauces by replacing the butter with lemon, white wine, or a small amount of quality olive oil. Zucchini Provençal is an excellent accompaniment for any entrée.

Crème Brulée is a delicious but rich dessert. Fresh berries are better, provided you go easy on the toppings. A good choice is the Soufflé, which mostly consists of egg whites. Ask to replace the Crème Anglaise with the Fresh Berries and Grand Marnier Liqueur, which has virtually no fat. Try to pass up the cheese platter. Good luck!

French Bistro Menu

Hors d’oeuvres

Escargot
(Snails sautéed in garlic butter and parsley)

♥ Crudités
(Assorted fresh vegetables usually served with aïoli (garlic mayonnaise))

Pâté Maison
(A satiny smooth, well-seasoned ground meat preparation served with toasted baguette)

♥ Oysters on the Half Shell with Mignonette
(Fresh shucked oysters served with a sauce made of red wine, red wine vinegar, and shallots)

Soup & Salad

French Onion Soup
(Caramelized onion soup topped with toasted bread and Gruyère cheese)

Vichyssoise
(Cold soup made from potatoes and leeks)

♥ Salad Niçoise
(Fresh greens, grilled sardines or tuna, fresh tomatoes, cured olives, potatoes, and a boiled egg)

Entrées

Cassoulet
(Confit duck, sausage, and white beans in a casserole, topped with buttered breadcrumbs)

♥ Coq au Vin
(Chicken, vegetables, and bacon cooked in red wine and fresh herbs)

♥ Bouillabaisse
(A provençal fish and shellfish stewed with white wine, onions, tomatoes, garlic, and saffron)

Tournedos au Béarnaise
(Tenderloin cuts of beef sautéed quickly and served with a tarragon scented butter sauce)

♥ Grilled Fresh Fish
(Fish grilled and served with a variety of sauces, mostly hollandaise)

Desserts

Crème Brulée
(Eggs, cream, and vanilla cooked slowly to a custard, then topped with sugar and broiled)

♥ Fresh Berries and Grand Marnier Liqueur
(Seasonal berries splashed with Grand Marnier liqueur)

♥ Soufflé
(Egg whites and sugar whipped and baked, served with crème anglaise)

Artisan Cheese Plate
(Fresh and aged cheese served with bread, dried fruit, and nuts)

Related Articles:

• Dining Out – Food in the Fast Lane
• Dining Out – The All American Diner
• Dining Out – When In Rome…
• Dining Out – Fiesta Mexicana
• Dining Out – From the Deep South
• Dining Out – Sushi for Starters