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.

In a previous life, I taught "restaurant English" to the waiters at the restaurant <i>Le Soufflé</i>.

That is intriguing, Kerouac. Care to elaborate?

>>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

<i>A translator will not work adequately for food menus--word to the wise</i>

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.