Café de la Régence, Paris, Showing the Typical Continental Arrangement of Seats
The consumption of coffee is increasing very materially in France; some say, on account of the high price of wine, others hold that coffee is simply growing in favor with the people. Among the masses, French breakfast consists of a bowl or cup of café au lait, or half a cup or bowl of strong black coffee and chicory, and half a cup of hot milk, and a yard of bread. The workingman turns his bread on end and inserts it into his bowl of coffee, allowing it to soak up as much of the liquid as possible. Then he proceeds to suck this concoction into his system. His approval is demonstrated by the amount of noise he makes in the operation.
Among the better classes, the breakfast is the same, café au lait, with rolls and butter, and sometimes fruit. The brew is prepared by the drip, or true percolator, method or by filtration. Boiling milk is poured into the cup from a pot held in one hand together with the brewed coffee from a pot held in the other, providing a simultaneous mixture. The proportions vary from half-and-half to one part coffee and three parts milk. Sometimes, the service is by pouring into the cup a little coffee then the same quantity of milk and alternating in this way until the cup is filled.
Coffee is never drunk with any meal but breakfast, but is invariably served en demi-tasse after the noon and the evening meals. In the home, the usual thing after luncheon or dinner is to go into the salon and have your demi-tasse and liqueur and cigarettes before a cosy grate fire. A Frenchman's idea of after-dinner coffee is a brew that is unusually thick and black, and he invariably takes with it his liqueur, no matter if he has had a cocktail for an appetizer, a bottle of red wine with his meat course, and a bottle of white wine with the salad and dessert course. When the demi-tasse comes along, with it must be served his cordial in the shape of cognac, benedictine, or crème de menthe. He can not conceive of a man not taking a little alcohol with his after-dinner coffee, as an aid, he says, to digestion.
In Normandy, there prevails a custom in connection with coffee drinking that is unique. They produce in this province great quantities of what is known as cidre, made from a particular variety of apple grown there—in other words, just plain hard cider. However, they distil this hard cider, and from the distillation they get a drink called calvados.
Café de la Régence in 1922