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FOOD AND DRINK

Santé! Five things to know about proposing a toast in France

Proposing the good health of your friends, family or colleagues is a serious business in France, so here's how to do it correctly.

Santé! Five things to know about proposing a toast in France
Photo: Philippe Lopez/AFP

1 It’s more common than you might be used to

Most countries have a culture of proposing toasts, but in Anglo countries they tend to be reserved for more formal occasions, or perhaps for people you haven’t seen for a while. In France it’s more common to toast even on a casual night out or a family dinner.

Of course it varies depending on the situation, the age of the people you are drinking with and the social group, but don’t be surprised if there is a pause and a toast before people take the first sip of their drinks.

If you want to discuss the custom, it’s known in French as l’art de trinquer – the art of toasting.

2 It’s brief

But you won’t be expected to make a speech or indulge in a Viking-like exchange of toasts lasting all evening. In France a toast is a simple clinking of glasses before taking the first sip of your drink. It is then not repeated unless you are marking something special like a wedding.

The most common phrases to use when toasting are santé (or the more formal or plural à votre santé depending on the situation) or tchin-tchin. You can also toast to something specific – Trinquons à notre réussite (here’s to our success) or the more general à la votre (here’s to you) or à la notre (here’s to us).

Foreign toasts are also popular – the English ‘bottoms up’, not often heard these days in the anglophone world, is quite common in some circles in France.

3 But it’s all in the eyes

Eye contact is crucial when toasting, as is clinking everyone’s glass. Don’t think you can get away with just waving your glass in the general direction of others and then taking a drink.

It’s considered polite to clink glasses with each of the people you are drinking with and you must make eye contact with them while doing it. You then wait for everyone to finish toasting then take a sip before putting your glass down. 

There are no rules on the type of drink you can toast with and it’s not considered unlucky to toast someone with a non-alcoholic drink. 

4 You really don’t want to get this wrong

Foreigners in France get used to being tutted at as they make a mistake in French etiquette so why is it particularly bad to get this one wrong? Well, legend has it that people who do not toast correctly are condemned to seven years of bad sex. Don’t say we didn’t warn you.

READ ALSO Why I love the French habits of scolding and complaining

5 Cul sec is not a toast

The other drinking phrase you might hear is cul sec (dry bottom) which not a toast, but an invitation to down your drink in one.

Although cul is often translated as ‘arse’ or ‘butt’ this phrase is not in itself vulgar – it’s just telling you to make sure the bottom of your glass is dry – but there is a time and a place for it.

Your French mother-in-law might be slightly surprised if you order her to ‘down in one’ her pre-lunch kir, although the current president of France is well able to ‘down in one’ a beer.

READ ALSO Cool cul: 13 of the best French ‘bottom’ expressions

Member comments

  1. We’ve introduced the Gaelic toast, Sláinte ( good health, pronounced slawn-che ) in our area in the Gard and our French friends like it, as it’s close in sound and meaning to Santé and is easily understood and pronounced, while retaining some individuality.

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FOOD AND DRINK

Did Austria really invent France’s iconic croissant?

It's often said that Austria in fact invented the croissant - and some even claim that Marie Antoinette brought it to France - but the real story is a little more complicated than that.

Did Austria really invent France's iconic croissant?

The croissant is probably the food product most closely associated with France (tied with the baguette) but is it even French? Well, it depends on how you look at it.

The French croissant is usually credited to a couple of Austrian migrants – August Zang and Ernest Schwartzer, who opened a bakery in Paris in the 1830s. They specialised in the pastries and cakes of their homeland and are generally agreed to have popularised the kipferl in France.

Listen to the team from The Local discussing croissants in the latest episode of the Talking France podcast. Listen here or on the link below

The kipferl shows up in records in Austria at least as early as the 13th century, so it definitely pre-dates the croissant.

In the 1800s the French went crazy for Austrian pastries, which is why we talk about viennoiseries (referencing Austrian capital Vienna) to refer to breakfast pastries such as croissants, pain au chocolat and pain au raisin.

But is a kipferl a croissant? The original recipe called for the roll to be made of bread, not pastry, and modern recipes call for a light yeast dough, often scented with vanilla.

Delicious, undoubtedly, but a croissaint . . .

It wasn’t until the early 20th century that the French baker Sylvain Claudius Goy created a recipe using puff pastry instead.

His instructions specified that the croissant be made of rolled puff pastry, laminated with butter to create layers – and this is how modern day croissants are made.

The pastry layers are what creates the distinctive crumb-scattering deliciousness that is a croissant.

So did the Austrians invent the croissant or did they just invent a curved bread roll? Or should France and Austria share the credit and chalk this one up to another great success from international cooperation?

One thing that is certainly French is the name – croissant in French simply means ‘crescent’ and refers to the shape of the breakfast pastry.

It’s used in other contexts too – for example Le Mouvement international de la Croix-Rouge et du Croissant-Rouge – is how the International Red Cross and Red Crescent Movement is referred to in French.

And Marie Antoinette?

This historical rumour is almost certainly rubbish.

Although Marie Antoinette was indeed Austrian, the first record of the croissant does not appear in Paris until at least 40 years after her death and the two Austrian bakers credited with introducing the croissant weren’t even born when she met her end on the guillotine in 1793.

Also, she never said ‘let them eat cake’.

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