Friday, February 11, 2011

Chapon fermier de Pintade de challans rôti sauce armoricaine et sa fricassée de légumes oubliés

French cuisine has earned its name. There's no denying that. Of course the portions are microscopically small, you'd think the kitchen has either ran out of virtually everything, or the waiter has accidentally served what was specifically put together for the anorexic hag sitting at the table next to you. But, in France, sorry: in french restaurants it's quality over quantity. The food is indeed to die for. Which actually makes the apportioning issue just that less bearable... It's like a coitus interruptus. It's unfair, doesn't make sense and creates frustration.

You are what you eat. A recent study by scientific journal The Lancet has shown that French citizens rank amongst the countries with the lowest average BMI scores in the world, with countries like Bangladesh and Japan ranking close. It's not one of the scientific conclusions, but for me it's obvious: french cuisine. Consequently it can't be astounding to learn that the term 'molecular cuisine' has been coined by a Frenchman called Hervé This. But, actually I wanted to point out something completely different.

If it ain't got that sound, it won't break new ground. Reading let alone understanding french menus can be a real pain. French cuisine usually comes with long, painstakingly crafted and complex names for sometimes actually quite primitive dishes. It's not a Sirloin Steak, it's a "rear back cut of beef steak in its butter-garlic flavored reduction with a triplet of steam cooked vegetables". It must be awfully entertaining to watch me screen through a french menu, every now and then look up with a dazzled face and eventually making a random pick, sweating tears while trying to communicate my choice to the waiter. I know they're amused. It's my pleasure, though. They just need to get the portions fixed, dammit!

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