A main course, or plat de résistance, is the key to any restaurant’s lunchtime formules or set menus. A formule will either be two courses, as in entrée + plat or plat + dessert or all three (entrée + plat + dessert). It will often be displayed somewhere on a board at lunchtime.

To be sure of having the day’s special, or plat du jour, it is necessary to order as soon after noon (midi) as possible. Restaurants expect to sell all of the day’s special on the day and it will probably be turned round faster than more elaborate à la carte items.

Evening meals are more leisurely and often more formal occasions: it is worth dressing up rather than down and taking the time to enjoy them.