Moore School of Business - Moore School - Learning the Art of French Etiquette

The wait staff will present the main course by simultaneously lifting all the service plate covers.

To the French, dining etiquette is more than good manners; it is an art form full of tradition. The French Track students recently learned some of the finer points while studying at ESCP-EAP in Paris, where they were invited to a course of the etiquette and art of the French table on March 29, 2007. Their etiquette instructor, M. Claude Rocca, walked the IMBA students through a seven-course meal at the Restaurant of the Ferrandi School, the culinary school of ESCP-EAP.

Before traveling to France these French Track students along with their IMBA classmates attended the required business etiquette luncheon sponsored by the Moore School Graduate Career Management Office. Each year the luncheon is also attended by more than 20 corporate hosts who conduct mock interviews with the students to prepare them for job interviews over a meal.

While these two lessons in etiquette had rather different objectives, they did share a common message: knowing the accepted etiquette of a culture weighs in on a person’s success. The definition of good manners and proper etiquette vary widely from culture to culture. Know the decorum of the region you are in to avoid an embarrassing faux pas. Sara Gabrielli, Samantha Gennings, Diana Lang, James Lykos, William Pfaff, Jill Randall, Richard Reddick, and Emily Woods are the French Track students who attended the traditional French dinner and discussion of the history of the French table.

The Menu
Amuse-bouche (hors d'oeuvre at the table): calamari
Appetizer (hot): foie gras or sausage
Fish: codfish or catfish
Meat: sweetbread or lamb
cheese plate
dessert: banana or pear
coffee and chocolates

As was tradition, the hosts, Josiane O’Brien and Professor Madame Pascale Ribardiere, seated the party and placed them alternating male then female. IMBA student Sara Gabrielli explained, “ We had a seven-course meal but eight courses exist. We only had a hot appetizer, but there could have also been a cold appetizer before the fish course.

IMBA student Jamie Lykos shows off the see-thru menu.

“We started off with a white wine for the appetizer and fish then switched to a red for our meat course. ” Sara said they also learned that wine is not consumed to quench thirst, but to enhance the taste of the food. Water is at the table for thirst. She also learned that men always pour the wine and water for a lady. And in France, you keep both your hands on the table rather than one hand in your lap as is done in the U.S.

The French course focused more on history and tradition than the American business etiquette luncheon, but together they highlight the importance of understanding and appreciating cultures and their differences. These courses give IMBA students a greater appreciation and respect for other cultures, making them better equipped to adapt and work effectively wherever they may travel.

Suzanne Axland
June 2007

Program News

Learning the Art of French Etiquette