Has the current economic crisis and the pressure from the modern world for everything to be fast and mobile finally reached the reverence of French lunchtimes?
It would seem so, as quoted in February 2009, from the article, 'Sandwich Courses,' in 'The Economist,' the French munched their way through 1.3 billion sandwiches in 2008. That's 50 million more than in 2007, according to GIRA Foodservice, a consultancy and the sandwich industry in France has seen a 28% increase since 2003. It's now a €4 billion a year industry.
While in some outlets it is possible to find the plastic wrapped triangles, favoured by the British, most visitors to France in search of a lunchtime snack are still more likely to find the more traditional filled baguette.
Common French Sandwiches
- Jambon-buerre = Ham and Butter.
- Jambon - fromage = Ham and Cheese.
- Jambon Cru = Raw Ham
- Jambon Fumé = Smoked Ham.
- Fromage = Cheese.
- Poulet = Chicken.
- Poulet - Crudités = Chicken Salad.
- Saucisson = Dried, sometimes spicy, Sausage.
- Américaine = Hamburger and Chips in a baguette.
- Canard = Duck.
- Thon = Tuna
- Pain Bagnat = Tuna (not in mayonnaise), lettuce, tomato, sometimes slices of hard boiled egg and olives.
- Paté = Normally a meat based paté - those with a dairy allergy need to be cautious as many 'smooth' patés contain milk products.
- Omelette = Plain omelette, in a baguette.
Sandwiches from large commercial outlets, such as, supermarkets or garage shops are generally pre-packed, whereas specialised shops and restaurants tend to make them to order. This is beneficial for people with food allergies because asking for certain ingredients to be left out is much easier.
For example, people with a dairy allergy can request 'no butter,' by asking for their sandwich, 'sans beurre.' In this instance it's not uncommon for the server to check their understanding, but once they are satisfied that they've heard correctly they will more often than not be happy to comply.
Many snack outlets serve hot as well as cold sandwiches. The Américaine ,a hamburger and chips in a baguette, is becoming an increasingly popular item on sandwich menus all over France.
How to ask for a Steak or Hamburger to be Cooked in France
When ordering an Américaine sandwich, the server will often ask how the customer would like the hamburger to be cooked.
- Bien Cuit = Well Cooked.
- à Point (pronounced ah pwa) = Medium Cooked.
- Saignant (pronounced saing non) = Rare.
- Bleu = Very Rare.
Tips for Asking for a Plain Sandwich or with Condiments in France
Sometimes condiments, such as, mustard, ketchup and mayonnaise are provided for the customer to serve themselves. At other locations, the server will ask the customer if they would like their sandwich 'avec sauce?' or with sauce?
If the preference is without any additions, it is necessary to ask for the sandwich to be nature, meaning plain or sans sauce, meaning without sauce.
If sauce is required - ketchup and mayonnaise are the same in French as in English, whereas mustard is moutarde in French, pronounced moo-tard.
Whatever the preference, despite the increase in the snack, sandwich market any visitor to France will still find plenty of places to enjoy a long, lazy lunch. It's all a matter of taste and time.
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