One of my favourite French abbreviations is also a backbone of life in France: l’apéro. In its longer form, ‘apéritif’ sounds stiff and formal. Shortened to apéro (pronounce: a-pay-ROH) it becomes something easy and friendly. One that goes down as lightly as a quaff of champagne on a summer’s evening.

I was reminded of this when we visited old friends and neighbours in Lyon last weekend. It was nothing fancy. We were in the area and wondered if anyone would be around if we stopped by? This is when the true stuff of French friends comes out. From a quick visit it became an evening event that our former neighbours organized on the fly during an otherwise busy weekend. A family reunion in the afternoon, a job that requires being on-call all weekend. Peu importe. We came for drinks and stayed till midnight. The apéro was ‘dinatoire’, meaning it took on the proportions of a meal, with plates of simple nibbles being passed around the big table. We’re talking pâté en croûte, squares of quiche, various dips and breads, chunks of melon, cherries and an apricot clafoutis.

I’ve been to fancier events that have been designed to literally mimic a 5-course dinner: starting with nuts and ‘verrines’ (small glasses) of chilled soup or layered salad; followed by canapés of smoked fish and meat, mini-quiches, etc.; then a platter of various cheeses with bread and finally, fruit pieces and small cakes. At such parties, even the wines follow the usual order: champagne, white or rose, red with cheese and more bubbles with dessert.

Interestingly, the French have a few habits that tend to stick regardless of how fancy the fête: generally, everyone arrives before you serve the first drink. In Canada, we have the habit of getting the guest a drink in his or her hand the instant they walk in the door. In France, we wait until most everyone is assembled, then serve a drink and have a toast, clinking glasses before anyone imbibes a drop. Needless to say, it is best to have friends who arrive on time!

The other thing is the French don’t like to remain standing or even sit in individual conversation groups, as is my preference. Even if it’s only an apéro, everyone will be seated around a common table and a general conversation begun. Once the ice is broken, and especially after a second or third top-up of drinks, the conversation will break into smaller groups. I dislike sitting in the same place for long and so usually find an excuse to get up and move about (and optimally adjust the position of my good ear to be able to hear what is being said.)

We don’t host many parties these days, but we did our share when we lived in the old neighbourhood. It made me smile when one of our friends noted on Saturday that all we were missing was ‘la sauce de Mel’. For the French, everything is a sauce. Salad dressing, dip, you name it. Yet I had no idea that my dip (borrowed from the Best of Bridge) had become a local favourite that bears my name. It’s basically a sun-dried tomato and cream cheese dip with garlic and basil. Very easy and fresh and extremely popular with the French! Recipe here if you’re interested.

Apéro hour is approaching so I’ll wrap this up with a ‘bonne santé’ and ask the essential question: what are you drinking?