Fancier restaurants serve an amuse-gueule , a little goody fresh from the kitchen to whet your appetite and show off the chef's skill. The former are usually fish and seafood dishes, and in Burgundy there will always be some version of snails. Every restaurant also offers at least one, and often several, multicourse menus at various price levels. These menus cost less than the same dishes would if ordered separately. If something on the regular menu catches your eye, ask if you can substitute it for one of the courses or perhaps add a half-portion to the menu.
Most restaurants cooperate willingly.
In any restaurant with aspirations, dessert is more than one plate with pastry on it. Expect a choice of cubed sugars and raw sugars to put in your coffee or tea. In other words, be prepared to loosen your belt. The temptations are great. All Rights Reserved.