The Rough Guide to French Hotels & Restaraunts 2003 6 (Rough Guide Travel Guides) [Paperback]

Rough Guides (Author)

Book Description

Publication Date: April 28, 2003 | Series: Rough Guide Travel Guides

The Rough Guide to French Hotels and Restaurants is translated from the Guide de Routard - a perennial bestseller in France, acclaimed by critics and readers alike. Characterful accommodation listings throughout France, from village inns to city-centre hotels, researched annually by Routard's team of inspectors. Extensive restaurant selections, emphasising both quality and value for money, with tips on local specialities.

Editorial Reviews

Excerpt. © Reprinted by permission. All rights reserved.

THE EURO The Euro (1), the European single currency, became the only legal tender in France in February 2002 when its coins and notes replaced the French Franc. Prices in this guide are quoted in Euros and are as accurate as possible, but while everyone is getting used to the exchange there may be small variations when you get to your hotel or restaurant.

THE FRENCH WAY It pays to know what’s what in French hotels and restaurants and your basic rights as a consumer.

When you’re reserving a room by phone or in writing, it’s not unusual for the hotel to ask for a deposit by way of a guarantee. There’s no law to say how much this deposit should be, but don’t pay any more than around 25–30% of the total. The French have two words for deposit – arrhes and acompte. The first is refundable, the second is not. So in the event of cancellation your arrhes can be returned in full if you give the hotel reasonable notice. If it’s the hotel that cancels the booking, then under Article 1590 of the Civil Code (which dates back to 1804) you’re entitled to double the amount of the arrhes you paid. So if you do make a deposit, be very specific in your letter as to whether it’s arrhes or acompte.

Hotels and restaurants are required by law to display their prices. You won’t get anywhere arguing about extortionate charges if they’re clearly marked on a price list.

Hotels are not permitted to try to sell you something you haven’t requested; for example they can’t force you to book for several nights if you only want to stay for one. Similarly, they can’t insist you have breakfast or any other meal at the hotel unless it’s clearly stated that half or full board is compulsory. Make sure you find this out before you book into a hotel with a restaurant, and bear in mind that half-board prices often apply to a minimum stay of three nights. This is permitted by law.

In restaurants the cheapest set meals are often served at lunchtimes on weekdays only. This should be clearly marked on the board outside. The same menu may cost more at night.

Wine lists aren’t always very clear so be sure that you know precisely what you’re ordering. For example, you might select a bottle of Burgundy at 18 and be charged 116; when you check the list again, you find (maybe in small print) that the price was for a half-bottle. A bottle of wine must be opened in front of the customer – otherwise you’ve no way of knowing that you’re getting what you ordered. A jug of tap water is free as long as you’re ordering a meal.

Occasionally restaurants refuse to serve customers if they feel they haven’t ordered enough. But no one can force you into ordering something you don’t want and refusing to serve you is technically against the law.

Product Details

• Paperback: 320 pages
• Publisher: Rough Guides; 6th edition (April 28, 2003)
• Language: English
• ISBN-10: 1843531461
• ISBN-13: 978-1843531463
• Product Dimensions: 7.9 x 5.1 x 1 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Amazon Best Sellers Rank: #5,550,349 in Books (See Top 100 in Books)