French Truck: Guide The Poor Man’s Michelin

ACK In my youth, I used to stand at the side of the road and display a shirt board with my destination. One of the many kind French Truck drivers I met gave me a bit of wisdom. When there are several trucks, or a lot of grease and oil stains, it is a sign that you have found a good, affordable place to eat. He said that crave food truck drivers like their food and know the roads.

The same rule, which is a common cliche in the United States of America, was known in France in 1934 when two journalists Francois de Saulieu (and Louis Naviere) started to organize a network Relais Routiers. Although “truck stop” is the closest English translation, it doesn’t do justice to their concept.

In the 1930s, the French miami star truck parts industry was growing rapidly. Drivers needed help on lonely roads. Enter de Saulieu and Naviere. Restaurants that were able to earn the right to be called Relais Routiers, and to display the panonceau of journalists — a red-and blue shield with white letters — had to commit to a triple goal: quality, welcome, and good price.

You may choose to take a chateau tour or drive to Normandy or a few vineyards during the fall harvest if you believe there is more to France that Paris and the autoroute to Riviera. Relais Routiers is a network that can help you keep your money in check and to see the real France.

Frightening Traffic French Truck

Avoid the autoroutes. The traffic can be frightening French Truck and m&k truck the food is boring. Instead, use the smaller Routes Nationales or the more picturesque Routes Departments. The majority of Relais Routters live on the former. However, you can easily make a detour to the latter during mealtime to locate one.

On a few pages of the newspaper of Les Routiers (the French truck driver’s union), was published the first “Guide des Relais Routiers”, a list of places truck drivers have become used to frequenting. A separate book was published in 1936, two years later. There were over 2,000 Relais Routiers by the end of the war and nearly 4,000 restaurants, many with rooms for rent, had joined the ranks. The Guide and the meaning of the red-and-blue shields dotted France’s Routes Nationales were still a private reserve for truck drivers.

Relais Routiers is a french truck stop marked by a shield that bears the words “Les Routiers”. According to the author, this phrase “does not do justice to their idea of quality, welcome, and good price.”