Deciphering French menus

Mar 14th, 2013, 09:50 AM
Join Date: Apr 2006
Posts: 9,762
We were eating dinner at Astier and there was a type of fish I did not recognize. I asked the server (he may have been the Maître d') what type of fish it was. He went back in the kitchen and came out with the Patricia Wells glossary. I guess the French use the translators to explain to English speaking guests what dishes are.
yestravel is offline  
Mar 14th, 2013, 10:37 AM
Join Date: Jun 2003
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In a previous life, I taught "restaurant English" to the waiters at the restaurant Le Soufflé.
kerouac is offline  
Mar 14th, 2013, 10:42 AM
Join Date: Jun 2004
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That is intriguing, Kerouac. Care to elaborate?
nukesafe is offline  
Mar 14th, 2013, 11:19 AM
Join Date: Nov 2004
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>>I am extremely intrigued by this dish because raw calf's liver is not eaten in France to my knowledge<<

Good catch Kerouac!!! That incident actually happened in Ranco, Italy - on lake Maggiore.

Stu Dudley
StuDudley is offline  
Mar 14th, 2013, 12:33 PM
Join Date: Jan 2003
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A translator will not work adequately for food menus--word to the wise

Yup, I once wondered why diving knives were on the menu until it was explained that they were razor clams which of course then made perfect sense.
Patty is offline  

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