And the priciest place in France for an ‘apéro’ is?

The aperitif is a tradition engrained deep in French culture but the pre-meal ritual doesn't come cheap. A study has revealed that some in France are paying more for "aperos" than others, and it all depends on which region they live in and where they shop.

And the priciest place in France for an 'apéro' is?
The 'aperitif' in France can almost set you back as much as the meal that comes after. Photo: Shutterstock

British holidaymakers who flock to Brittany each year, will be pleased to hear that they are in the cheapest region in France when it comes to the cost of aperitifs.

A new survey by French price comparison website, which analysed 385,000 prices across 2,420 supermarkets throughout the country, found that the pre-meal tipple will set you back less in Brittany than elsewhere in France.

At the other end of the scale was Corsica where the traditional drink and light snacks are the most expensive in France.

The survey’s findings were based on the cost of a basket of goods for six people, made up of common “apero” items like Pastis, Rosé wine, Saucisson, peanuts, cheese, crisps, olives, tomato juice, tzatziki and crackers.

While the average cost across France was €31.7, the basket cost €30.8 on average in Brittany and €33 in Corsica. The average cost of the aperitif has actually gone down by around €1 compared to last year, the study found. 

While the survey found that while there was only a price difference of around three euros across the whole of France, the difference in cost of the basket widened depending on what supermarket people shopped in.

This was the case especially in the Paris region.

“The price of the same product changes from one supermarket to another and even within the same shops due to promotions,” said Monsieur Drive’s president Karine Brana.

Last year the French consumer association UFC-Que Choisir  produced a study that named the cheapest and most expensive supermarkets in France.

In terms of the cheapest, that title went to Leclerc, and at the other end of the scale shoppers in France will feel it most in the pocket if they buy their fruit and veg at Monoprix.

SEE ALSO: Where is the cheapest supermarket in France?

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Let them eat bread: the origins of the French baguette

More than six billion baguettes are baked each year in France and UNESCO has now inscribed the tradition in its “intangible cultural heritage” list.

Let them eat bread: the origins of the French baguette

The French baguette – one of the country’s most abiding images – was given world heritage status by UNESCO on Wednesday, the organisation announced.

READ ALSO French baguette gets UNESCO world heritage status

Here are some of the more popular theories:

Napoleon’s Bread of War
The oldest tale has the baguette being kneaded by bakers in Napoleon’s army. Less bulky than a traditional loaf, the long slim shape of the baguette made it faster to bake in brick ovens hastily erected on the battlefield.

France’s most famous man of war was preoccupied with getting his men their daily bread.

During his Russian campaign in 1812, he toured the ovens daily to sample the day’s offering and ensure the crusty batons were being distributed regularly, according to historian Philippe de Segur.

He also had portable bread mills sent to occupied Moscow, but the setbacks suffered by the Grande Armee in one of the deadliest military campaigns in history ended his bid to export the doughy staple.

Viennese connection
Another theory has the baguette starting out in a Viennese bakery in central Paris in the late 1830s.

Artillery officer and entrepreneur August Zang brought Austria’s culinary savoir-faire to Paris in the form of the oval-shaped bread that were standard in his country at the time.

According to the Compagnonnage des boulangers et des patissiers, the French bakers’ network, Zang decided to make the loaves longer to make them easier for the city’s breadwomen to pluck from the big carts they pushed through the city’s streets.

Breaking bread
Another theory has the baguette being born at the same time as the metro for the 1900 Paris Exposition.

People from across France came to work on the underground and fights would often break out on site between labourers armed with knives, which they used to slice big round loaves of bread for lunch.

According to the history site, to avoid bloodshed, one engineer had the idea of ordering longer loaves that could be broken by hand.

Early rising
In 1919, a new law aimed to improve the lives of bakers by banning them from working from 10 pm to 4 am.

The reform gave them less time to prepare the traditional sourdough loaf for the morning, marked the widespread transition to what was called at the
time the yeast-based “flute”, which rose faster and was out of the oven in under half an hour.

Standardised at 80 centimeters (30 inches) and 250 grams (eight ounces) with a fixed price until 1986, the baguette was initially the mainstay of wealthy metropolitans, but after World War II became the emblem of all French people.