Store the cheese you use for your French food in your refrigerator's vegetable drawer, which is the least cool place in the refrigerator. Wrap it in foil or plastic to keep the rind from hardening; it you do end up with a rind, however, just cut it away to expose fresh cheese.

When dining out in France, be aware that not all French food establishments are equal. An auberge is a rural restaurant, usually attached to an inn; cafés offer drinks, coffee, and sometimes simple meals; a restaurant is for meals only; and a bistro is a combination restaurant/café.

It's considered déclassé to tip heavily in a restaurant in France, no matter how good the service was; anything more than 5-10% is extravagant. At most French food cafés on the continent, you should leave no more than a bit of change for the waiter -- because the gratuity is included on the bill.