Food to take to France for holiday?

andygb

Alison_Funnell wrote: »

Thank you for yet again doubting MY integrity. Now if you are so narrow minded as to think that everyone is dishonest, that simply highlights the baggage YOU bring to this discussion.

I haven't mentioned children as we had none with us at the time. Why should cheese and ham rolls be in any poorer state than had they been bought in supermarket, and carrying around for hours.

As for breakfast, I wouldn't dream of being arrogant enough to criticised anyone's eating pattens. Shift workers, those with disturbed sleeping patterns or the ill may not be able to or want to eat food at 7 am.

Apologies for the "children" bit, that was the OP asking for advice.
If I really have to tell you why cheese and ham rolls which have been carted around for a few hours in zip bags, will be less tasty than freshly bought French bread and piping hot roast chicken, then I will simply leave it at that;)

FairyPrincessk

I've done a lot of travelling with the supermarket style of eating. All of these suggestions are good--but there are a few things I think maybe I can add.

Make sure you pack a sharp knife and at least one spoon. Some of those camping flatware packs from shops like millets might be a good idea, and you might find them cheaply now as its the off season. If you have space for a small plastic plate or a couple of mugs those can be helpful as well. The knife can be used to open packaging, slice up smoked sausages, cut cheeses, cut up fruit or veg etc. You might find the mugs helpful for (not only drinking out of) but mixing things up. One of the best meals I've ever eaten was a tuna sandwich in spain with sliced cucumbers, peppers and a bit of tuna packed in olive oil on fresh bread. I find that having a sharp knife helps to expand my super market options. These days many tins have pull tops on them, but you might also find a tin opener useful for things like tuna, sardines etc.

andygb

FairyPrincessk wrote: »

I've done a lot of travelling with the supermarket style of eating. All of these suggestions are good--but there are a few things I think maybe I can add.

Make sure you pack a sharp knife and at least one spoon.

And for heavens sake, do not under any circumstances forget a corkscrew!:eek:
As there are only two of us, we have one of those rucksack picnic sets, and I have added a couple of good knives and sharpening steel (handy for when you are in a gite). What I love about France in particular, is that there are picnic areas (with stone tables generally) at regular intervals on the motorways and other major routes, and you will often find tables and BBQs in parks in towns.
Here is a tip to keep the tablecloth secure on windy days. At each corner, sow in a little loop of fishing line (15lb breaking strain should do). Then get 4 x 4oz fishing weights and attach a snap svivel to each. These can then be attached to the nylon loops, and will defy all but a hurricane strength wind. Do not forget to remove these before washing though!;)