Thanks, rob and Nikki for explanation.

I got the follwoing as one way to explain how the word "entree" got to be used to mean main dish.

The text is titled "Why Americans say Entrée when everyone else says Main".)
www.cs.cmu.edu/~mjw/FOOD/entree.html

Norween

Speakining of "Menus à prix fixe" is not unusual in France. Lots of restaurants advertise them.If you google "Hôtels Logis de France in French, you will see that offering fixed price menus is part of their policy.

Same with "au jus". You may want to google the recipe for "blettes au jus".

It's not "menu à prix fixe" that i find funny, it's the 'prix fixe menu' form : french words in an english sentence's structure.
Same for 'au jus' : blettes (or carottes) au jus do indeed exist, but 'do you want du au jus ?'sounds strange (andgramatically inconsistent).

I absolutely detest the pronunciation "lon-jer-aye", which seems to be all too well-established in the UK. I would say the correct pronunciation is "knickers".

Hey PL,

LOL.

But, lingerie refers to more than just knickers. :)

((I))

This is slightly on topic as it has to do with food and all that, but in one of the posts Pizza Hut was mentioned. So I deal with Pizza Hut, I checked out the website for Pizza Hut in France. As I'm not fluent in French, I used the services of Babelfish (which can get the meaning across most of the time). There were a few things that didn't quite make sense in the translation, so hopefully someone here can clear up what Babelfish could not for the pizzas listed below:

Orientale: double merguez (no translation for this)
4 Fromages: Fourme d'Ambert AOC ete cantal (no translation for this)
Supreme: boulettes au boeuf (translated as "pellets with ox")
Tartiflette: petits lardons fumes (translated as "small smoked plugs") - once someone can translate "lardons", then I can pretty much go from there.

- Merguez = sort of spicy sausage
- Boulette au boeuf = beef meat ball
- lardon = bacon

Merguez is an Algerian spicy sausage, very popular in France in all ethnic groups. A big item at backyard barbecues.

Merguez is popular here in the US, too; it is made with lamb.

Fourme d'Ambert AOC ...

For this I needed to do a research. That's sorts of French cheese from Auvergne region.

http://www.france-gourmet.fr/Fromage...AmbertAoc.html

Cantal is a area (a department) of this region, I think.

Ah! Thanks to all who responded. Now some of the pizza descriptions make a little more sense (that "pellet of ox" didn't sound too appetizing).

Fourme d'Ambert is a blue cheese made with cow milk like Bleu de Bresse (roquefort, also a blue cheese is made with sheep milk).
Cantal is a cheese from the department of Cantal.
Tartiflette is a dish from the Savoie area made with potatoes, reblochon (also a cheese, onions and lardons (diced bacon).
Merguez are North African sausages with paprika, originally made with lamb meat, now sometimes made with poultry meat (never with pork meat)