Canon PowerShot SD4000 IS
ƒ/2
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The menu to adventure…
No choices,
but to surrender
to a palette for the palate
to come
21 responses to “Delicious Delights”
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lol. I had one with dry ice in it last year in D.C. while I was at the AACR meeting. The waiter was trying to explain what it was to me and not doing a very good job. I explained it was ok, I’m a scientist…
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Je vais prendre des champignons sauvages (wild mushrooms) avec un choix (choice) de fromages (cheese). Je veux mes lentilles (lentils) au cari (curry). Bien que c’est délicieux, je ne veux pas de foie gras, merci, c’est pour le principe. Je veux du porc (pork) au gingembre (ginger) avec des carottes. J’aimerais des poireaux (leeks) avec du fromage de chèvre (goat’s cheese). Je veux goûter (taste) aux betteraves à l’ancienne (heirloom beets).
Pour dessert, je désire la musque de Provence (fairy tale pumpkin, literally: citrouille de "conte de fée") assaisonnée d’anis (seasoned with anise) et des pommes vertes (green apples) à la gousse de vanille (vanilla bean).
Surtout, donnez-moi de la nitrogène liquide! Miam!
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Well, comments appeared while I wrote.
So, Steve, I do want to know what you had for dinner.
Dis-moi ce que tu as mangé pour ton souper, ton aventure au restaurant Baumé!
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I looked at the Baumé website. Strange that the owner is seemingly French but the word Baumé is also typed Baumè! It should be Baumé. I found apéritifs written apèritifs! It is apéritif / apéritifs. Also, Le Degustation should be "la dégustation" because une dégustation is feminine. Menu Decouverte (discovery) should be découverte. I hope the owner notices these errors. Why write part French, part English and sometimes misspell French? This typical inconsistency in American food "literature" is one of my pet peeves.
Anyway, I am sure you had a wonderful evening eating delicious food. I just wanted to make the corrections for your sake, so you learn the right way. :-))
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Delicious and great for removing warts!! Just don’t drop the spoon in your lap! :-O
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He cracks me up… I think they were in search of the Holy Grail and ran into the infamous faux-French battle cry fetchez la vache!
@!MimosaMicheMichelle!: And what did I have? The lot! Quoting again from the Monty Python anthology:
Maitre D: Today for appetizers:
moules marinieres, pate de foie gras, beluga caviar, eggs
Benedictine, tart de poireaux – that’s leek tart – frogs’ legs
amandine or oeufs de caille Richard Shepherd – c’est a dire,
little quails’ eggs on a bed of pureed mushrooms, it’s very
delicate, very subtle…Mr Creosote: I’ll have the lot.
Maitre D: A wise choice, monsieur! And now, how would you like it
served? All mixed up in a bucket? -
That is very funy Steve! The bucket indeed since that is how it all ended up in your stomach. ;-))
It all sounds quite delicious and expensive. I only wonder about frog’s legs with almonds (amandine from amande). That seems like such a strange combination. Thanks for the description.
Again, just for you:
moules marinières, pâté de foie gras, eggs
Bénédictine, tarte aux poireaux …. c’est-à-dire -
love french food, sounds all so tasty, although i noticed that not all restaurants which are overpriced and a bit snobbish are really worth it… for instance http://www.sentsovi.com/ Sent Sovi in Saratoga looks good online and crazy in terms of prices… but nothing really that special… also when the waiter heard that my daughter wanted ketchup (she eats everything with ketchup), he looked like he was going to faint:) the word "ketchup" sounded like an insult to him, oh my… in the world of French decadence…human communication:)
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I discovered that "fairy tale pumpkin" is a variety from France called musque de Provence. But I like the literal translation: citrouille de conte de fée (citrouille is the word for pumpkin while musque is a type of squash). It just conjures up childhood imageries but quite different to your own.
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