Five things they don't tell you about… apéros in France

1. L'apéro

In the same way that three, or possibly even four, courses (if you include cheese) is completely normal in France, so is a preprandial tipple and nibble. This can range from a small pastis and a handful of nuts to a gustatory indulgence which is only limited by wallets and waistlines. Tchin!

2. Les boissons

Not everything goes. Although a wide range of drinks are served and the celebrated pamplemousse rosé no longer raises eyebrows, the classic apéros are beer, pastis or whiskey for monsieur, and Muscat for madame. Rosé and white wine pass muster, but a glass of red would be regarded as tragically premature. A votre santé!

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3. Les apéros dînatoires

Caution is required here as 'dînatoire' could be rivers of champagne and substantial glamorous snackage (your wealthy neighbours from Paris) or just beers while waiting for your second vol-au-vent (the netball association at the Mairie). In any case, chairs will probably be scant on the horizon so wear comfortable shoes. Délicieux! 

4. L'apéro façon auberge Espagnole

Historically the Spanish 'auberges' on the Saint-Jacques-de-Compostelle pilgrims' path were free but extremely simple. Walkers had to bring their own refreshments. So any invitation including the words 'auberge Espagnole' means bring an edible contribution. Do not contribute more than flowers to any other type of apéro. Et voilà! 

5. Le digestif

Strangely enough, port is often regarded as an apéro rather than a digestif, which is usually presumed to be a strong spirit such as armagnac, or cognac. Fruit liqueurs are also popular, including limoncello if you have eaten Italian food. In the Alps, be prepared for glasses of killer génépi. Parfait!

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