Lillian Harris is a Third Year, majoring in Art History, who is attending the Fall 2017 UVA in Lyon program.
Since arriving in Lyon three weeks ago, I’ve come to associate this phrase – which means “dinner’s served” – with all things that are good:
- The comfort of a home-cooked meal after a long day à la fac (slang for “at university”)
- Hours of banter with my host family in French… and the occasional miming (due to language barrier!)
- And *most importantly* lots of cheese
I knew that food was important to the French. I read online that Lyon is considered the capital gastronomique de l’Europe. And my host family even mentioned in an email one time this summer that their meals usually last at least two hours. So I should have been prepared for this pomp and circumstance of the French dîner.
But I don’t think I realized all of this – the sanctity of mealtime, the relevance of the kitchen table, and the nuances of the French dining experience – until I got here and was christened on my first night at approximately 9pm with the resounding call of « à table ! »
That first meal was a blur of floofy soufflé and and lots of butter and some stinky cheese that I couldn’t catch the name of. I was nervous, having just met my host family, and wanted to make a good first impression; but I threw polite nibbles out the window and ate so much not only because it was 9pm (at home I usually eat around 6:30), but also because the food was good. Dinner lasted until I couldn’t keep my jetlagged eyes open any longer, and then I went to bed feeling stuffed and bien acceuillie (welcomed).
The transition from American everyday life to the French mode de vie has been interesting and tough and funny and overwhelming (more details later), but luckily I was able to cling to some common ground – a taste for la gastronomie – as soon as I got here. So I’m going to continue eating my freshly baked baguettes and pain au chocolat and any other bread/cheese/chocolate combinations I can find until I get the full lay of the land.