On fait un barbecue ?

Have you ever experienced a French barbecue? You probably enjoy them in your own culture, but let me assure you: the French way is quite different!
As soon as spring arrives and the sun feels a little warmer, I start dreaming of afternoons spent grilling with friends and family. For me, barbecues aren’t just about food—they’re about slowing down, enjoying long conversations, and savoring the simple pleasure of being together.

A Story... from Beard to Tail

You might not know this, but the word "barbecue", although pronounced in the English fashion even in French, actually has French origins.
The expression de la barbe à la queue ("from beard to tail") was used by French-speaking Caribbean islanders to describe roasting an entire animal on a wooden frame over a fire. The term made its way into English as "barbecue," and over time, it traveled back to France with a slightly different meaning.
Today, when we say faire un barbecue in French, we’re usually talking about a grill or even more about the event itself. It’s funny how a word can go on such a long journey—and still bring people together around good food and a good fire.

How the French Do It

Now, if you’re picturing a loud, smoky backyard party with piles of ribs and burgers… that's not exactly how we do it in France.

First of all, we tend to barbecue in late spring rather than in the peak of summer—July and August can be way too hot to stand near a fire! Spring, though, is just perfect: warm enough to stay outside for hours, but still fresh enough to appreciate a little heat from the grill. Let me know that, even though we are only Early April, I already had my first 2 barbecues of the year! One in the evening, and one "le midi", for a long and nice family lunch.

Timing is relaxed and barbecues are all about taking our time. People arrive slowly, we chat, we open a bottle of "rosé" or red wine, maybe a few beers, or a panaché (a light mix of beer and lemonade that's very refreshing).

As for the food, French barbecues are a celebration of simplicity. We love grilling sausages (merguez and chipolatas are classics), marinated chicken, skewers (brochettes) with colorful vegetables and some French specialities such as andouillettes (I personnally love them, but many French people don't, actually). Large steaks? Not so common. Burgers? Never for barbecues! Instead, you’ll find beautiful platters of salads: fresh green salads, taboulé, potato salad or pasta salad, tomato salads, and sometimes a homemade cake salé (savory loaf). And of course, no French barbecue would be complete without some good baguettes.

More Than Just Food: A Way of Life

What I love most about French barbecues is that they’re never rushed.
Nobody is standing by the grill impatiently waiting for their plate. The whole evening stretches out naturally: a bit of grilling, a lot of talking, topping up glasses, laughing, grilling some more. Often, after the main meal, we’ll throw a few slices of goat cheese or Camembert onto the grill, just until they melt slightly—served on a piece of bread, it’s heaven.
And desserts? We keep it simple: fresh strawberries, rasperries, maybe a homemade cake if someone had time to bake. But honestly, by then, we’re often too busy enjoying the moment (and too full) to think much about dessert.
In the end, a French barbecue isn’t really about what’s on your plate. It’s about being together, under the open sky, taking time to live. And for me, that’s what makes it truly unforgettable.

Would you like to find out more about French culture and the origins of certain expressions, such as “barbecue”? Contact me for private, tailor-made lessons: contact@clemenceparis.fr! I will be thrilled to help you with your French!